lumicero/recipes-ing2inst huggingface dataset:
Title: Cocoa Wedding Cakes
Ingredients:
- 1 pecans
- 1 3/4 powdered sugar
- 1 butter
- 1 vanilla
- 1 3/4 flour
- 1/3
Instructions:
1. Preheat oven to 325°F.
2. In a food processor with knife blade attached, pulse pecans with 1/2 cup powdered sugar until pecans are finely ground.
3. Add butter and vanilla and process until smooth, occasionally stopping food processor to scrape side with rubber spatula.
4. Add flour and cocoa and pulse until evenly mixed; add chocolate chips and pulse JUST until combined.
5. With floured hands, shape dough by rounded measuring teaspoons into 1-inch balls; place balls, 1 inch apart, on ungreased large cookie sheet.
6. Bake cookies 16 to 18 minutes or until bottoms are lightly browned; transfer cookies to wire rack to cool slightly.
7. Sift remaining 1 1/4 cups powdered sugar onto waxed paper.
8. While cookies are still warm, roll in powdered sugar to coat; return to wire rack to cool completely; when cool, gently roll cookies in powdered sugar again.
9. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.
Title: Norwegian Tosca Squares (Toscabakelser)
Ingredients:
- 1/3 butter
- 3 sugar
- 1 flour
- 1 butter
- 2/3 sugar
- 5 egg
- 1/2 butter
- 1 sugar
- 1 flour
- 1/4 milk
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 400.
2. Butter a 9-inch square baking pan
3. In the large bowl of an electric mixer, cream the butter with the sugar until smooth. Blend in the egg yolk and flour until the dough forms.
4. Press into the baking pan evenly and build up the edges about 1/2 inch. Bake for 15 minutes.
5. Meanwhile, chop the almonds in the food processor or in a food chopper. Blend the almonds with the butter and sugar.
6. Beat in the egg and the egg white until fluffy.
7. Fold into the butter and almond mixture.
8. Pour into the partially baked crust. Bake for 10 to 15 minutes or until the filling is set.
9. To make the topping, melt the butter in a small saucepan. Add the sugar, almonds, flour, and milk. Heat, stirring until thickened. Simmer for 3 to 4 minutes. Remove from the heat.
10. Spread the mixture over the baked cake. Cool and cut into squares. Makes 16 squares.
Title: Anise Biscuits
Ingredients:
- 2 1/2 all-purpose flour
- 1 granulated sugar
- 4 eggs
- 1/3 anise
- 2 vanilla
- baking powder
Instructions:
1. These ingredients fit into a rectangle oven Pan about 20 x 35 cm.
2. beat the eggs with the sugar till creamy.
3. add vanilla and anise.
4. beat in the oil.
5. add the flour and baking powder portion wise as u do with the sponge cake, preferably using a wooden spoon not the food processor, if you prefer the processor do it on the slowest speed, and don't over mix to keep the air inside.
6. grease the pan with oil, and pour the mixture,moisten your fingers with oil to flatten the mixture evenly, it should be about 1 cm thick at this point.
7. put in a pre-heated 180 c oven.
8. after about 20 min it will look like a cake - you should smell the nice anise aroma by now-.
9. take it out and using a sharp knife cut it into small rectangles about 5 x 1 cm.
10. take the pieces out and put them on their side on an oven tray , return to the oven till golden.
11. leave in the air for a while to cool and turn crisp.
12. keep in a neat jar and enjoy.
Title: Peanut Butter Sheet Cake
Ingredients:
- 1/2 creamy peanut butter
- 1/2 butter
- 1/2 applesauce
- 1 water
- 2 sugar
- 2 all-purpose flour
- 2 eggs
- 1/2 milk
- 1 baking soda
- 1 vanilla extract
- 1/2 creamy peanut butter
- 1/2 butter
- 1 sweetened condensed milk
- 1/2 - 3/4 powdered sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Combine the first four ingredients in a saucepan and bring to a boil. Remove from heat and mix in remaining ingredients.
3. Pour into a lightly greased jelly roll pan and bake at 350 for 20-25 minutes.
4. Meanwhile, make peanut butter icing by bringing first three ingredients to a boil in a saucepan. Remove from heat and blend in enough powdered sugar and vanilla to make icing smooth and creamy but not incredibly thick.
5. Frost the cake after it has cooled, or if you prefer you can place dollops of icing all over the warm cake and allow it to melt all over the surface.
Title: Tropical Pound Cake
Ingredients:
- 3/4 sweetened flaked coconut
- 2 sugar
- 1 butter
- 3 eggs
- 4 1/2 flour
- 1 baking soda
- 1/2 sour cream
- 1 vanilla extract
- 1 lemon, rind of
- 1 pineapple chunks in juice
- 1 banana
- 1/2 pitted dates
- 1/2 sweetened flaked coconut
- 1 sugar
- 1 cinnamon
- 1 pecans
- 1
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden.
3. In a large nonreactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended.
4. Add eggs, one at a time, beating well after each addition.
5. By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice.
6. Mix well.
7. Blend in toasted coconut, drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
8. To make topping: In a small bowl, blend all topping ingredients together.
9. Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a toothpick inserted in the center comes out clean.
10. Cool in pan on a wire rack.
11. Remove from pan and slice.
Title: Rum-Raisin Shortbreads
Ingredients:
- 1/2 dark rum
- 1 dried currant
- 16 unsalted butter
- 3/4 confectioners' sugar
- 1/2 orange zest
- 1 vanilla extract
- 1 1/2 flour
- 3/4 unsweetened coconut
- 1 coarse salt
Instructions:
1. Combine rum and currants, cover and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
2. Beat butter, sugar and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut and salt and beat for 3 minutes. Stir in currants by hand.
3. Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
4. Preheat oven to 325°F Remove parchment. Slice logs into 1/4 inch thick rounds, and space about 1-inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool. Cookies can be stored in an airtight container for up to 1 week.
Title: Fruity Cookies
Ingredients:
- 1/2 butter
- 1 1/2 flour
- 2/3 sugar
- 1/2 cottage cheese
- 1 egg
- 2 milk
- 1/2 baking powder
- 1/2 vanilla
- 1/4 baking soda
- 1/2 pecans
- 1/2 pecan halves
- 1/2
Instructions:
1. Pre heat oven to 375°F.
2. In a large mixing bowl beat butter with an electric mixer on high speed about 30 seconds or till softened.
3. Add about half of the flour to the butter. Add sugar, cottage cheese, egg, milk, baking powder, vanilla, and baking soda. Beat till combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Stir in the 1/2 cup fruits and peels, pineapple, and 1/2 cup chopped nuts.
4. Drop the dough from a teaspoon 2 inches apart on a ungreased cookie sheet. Press a nut falf onto the top of each cookie.
5. bake in a 375 F oven for 9 to 11 minutes or till the tops spring back when lightly touched. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack.
Title: Mom T's Almond Crescent Cookies
Ingredients:
- 3 confectioners' sugar
- 1/2 butter
- 1 flour
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar. Add egg yolk and flour. Finally add the nuts.
3. Shape into crescents about 2" long.
4. Bake on greased cookies sheet for 20 minutes.
5. Cool on cookie sheet. When cooled enough to handle roll in confectioners sugar and place on cooling rack.
Title: Healthy Sesame Coconut Cookies
Ingredients:
- 1/2 fresh coconut
- 1/2 sunflower seeds
- 1/4 tahini
- 1/4 sesame seeds
- 1/4 honey
- 1/2 rolled oats
- 1/4 whole wheat flour
- 1 egg
- 1 salt
Instructions:
1. Mix together coconut, sunflower seeds, sesame seeds, oats and salt.
2. Add tahini, honey and egg.
3. Mix in flour to form a firm dough, adding more flour if needed.
4. Roll into a sausage shape, about 1 1/2 inches in diameter.
5. Place in fridge for 30 minutes, or place in freezer for 10 minutes.
6. Cut in thin slices (just less than a half inch) and place on baking tray.
7. Bake at 350 degrees for 15 - 20 minutes, until lightly browned.
8. Cool on wire tray.
Title: 5 Star Bars
Ingredients:
- 1/4 margarine
- 2 graham cracker crumbs
- 2 unsweetened coconut
- 1 sweetened coconut
- 1 sweetened condensed milk
- 4 vanilla
- 1/4
Instructions:
1. Mix the margarine, cracker crumbs, coconut, condensed milk and vanilla together; press into an ungreased 9 x 9 pan.
2. Bake in a 350 degree Fahrenheit oven for 10 minutes.
3. For the icing, in a microwave proof bowl break up bars into smaller chunks, add to oil.
4. Microwave for 1 minute or longer until the chocolate melts.
5. Stir and carefully spread over squares.
6. Store squares in the refrigerator.
7. Can also be frozen.
Title: Black Raspberry Jam Cake
Ingredients:
- 1 butter
- 1 granulated sugar
- 4 eggs
- 1 baking soda
- 1 buttermilk
- 3 buttermilk
- 3 all-purpose flour
- 1 cinnamon
- 1 nutmeg
- 1 clove
- 1 allspice
- 6 raisins
- 6 maraschino cherries
- 12 walnuts
- 8 dates
- 1 vanilla extract
- 1
Instructions:
1. Cream butter, sugar and egg yolks in bowl until light and fluffy. Add mixture of soda and buttermilk, mix well. Add flour and spices, mix well.
2. Stir in raisins, cherries, walnuts, dates and jam.
3. Fold in stiffly beaten egg whites and vanilla gently into batter.
4. Spoon into a greased and floured tube pan.
5. Bake at 350* for 1 hour and 20 minutes or cake tests done.
6. Cool on wire rack in pan for 15 minutes.
7. Loosen sides, turn out onto cake plate.
Title: Peppersass Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 sugar
- 2/3 butter
- 1 margarine
- 2 egg
- 1 vanilla extract
Instructions:
1. In a small bowl, combine flour, baking soda and salt. In large bowl, with mixer at low speed, cream together sugar and butter until well-blended.
2. Add egg, hot pepper sauce, vanilla and flour mixrure. Beat until smooth.
3. Divide dough in half. On plastic wrap, shape each dough half into a log, about 1 1/2" in diameter. Rollup in the plastic wrap. Cover and refrigerate until firm.
4. Preheat oven to 350°F
5. Cut dough rolls into 1/4" slices. Dip each slice in granulated sugar. Place 1" apart on ungreased cookie sheets. Bake 10-12 minutes or until golden around edges. Cool on a wire rack.
Title: Ruiskakut (Cookies)
Ingredients:
- 1 butter
- 2/3 granulated sugar
- 2 all-purpose flour
- 1 cold water
- 3
- 1/4
Instructions:
1. In a large mixing bowl in an electric mixer, add softened butter and beat on medium-high for 30 seconds.
2. Add granulated sugar and beat until well combined with butter, scraping down sides of bowl occasionally.
3. Beat in rye flour and all-purpose flour on low speed until mixture resembles fine crumbs.
4. Add water, tossing mixtue with a fork until dough is moistened.
5. Gently knead the dough until a ball forms.
6. Roll dough out of the mixing bowl onto a lightly floured surface.
7. Using a rolling pin, roll dough out to 1/8" thickness.
8. Preheat oven to 350°F.
9. Using a 3 inch scalloped cookie cutter, cut out dough.
10. Re-roll scraps and continue to cut with the cookie cutter.
11. Using a smaller cookie cutter about 1 inch, cut a hole in the center of each cookie.
12. Re-roll the holes and cut out again.
13. Place cut out cookies on an ungreased, parchment lined cookie sheet.
14. Using a fork, pierce each cut out cookie all over.
15. Sprinkle cookies with a mixture of both green and white coarse sugars.
16. Bake in preheated 350 F oven for 8 to 10 minutes or until cookies are firm and begin to brown on the edges.
17. Carefully transfer the cookies to a wire rack to cool.
18. Store in a container with lid.
Title: Pretzel Jello
Ingredients:
- 2 sugar
- 3 margarine
- 3/4 cream cheese
- 8 sugar
- 1 Cool Whip
- 8 strawberry Jell-O gelatin dessert
- 6 frozen strawberries
- 20
Instructions:
1. Mix and Press in 9x13 in cake pan. Bake at 400 for 8 mins and chill.
2. Blend well add cool whip Mix jello with c cups of boiling water and add strawberries.
Title: Christmas Fruit Log - Dried Fruit
Ingredients:
- 3 raisins
- 1 1/2 dried fig
- 1/4 dried dates
- 3/4 walnuts
- 1 sweetened condensed milk
- 1/2 honey
- 3/4 lemon juice
- 1 lemon rind
- 1 dark chocolate
- 1/4
- 60
Instructions:
1. Mix all the ingredients except the chocolate in a large bowl. Stir thoroughly.
2. Form into two logs (not too thick or too long), using greased hands. Place on a foil covered tray.
3. Refridgerate until needed.
4. Melt the chocolate while the logs are chilling.
5. Once melted, carefully and slowly pour over the logs and let set in the fridge.
6. To serve - slice with a serrated egded knife.
7. Note - this recipe can also be pressed into a 12x20 cm tin and used as a slice. Top with chocolate as per original instructions.
Title: Grilled Fruit Kabobs
Ingredients:
- 3 plums
- 3 apricots
- 2 nectarines
- 2 pears
- 2 bananas
- 2 pineapple
- 1/4 sugar
- 1 cinnamon
- 12 marshmallows
- vanilla ice cream
Instructions:
1. Pit or core fruit and cut as directed.
2. Coat with a little lemon juice to prevent discoloration.
3. Sprinkle with sugar and a light dusting of cinnamon, if desired.
4. Cover and refrigerate until ready to grill.
5. Use two metal or bamboo skewers per kabob.
6. Place two skewers side by side (this will make kabobs easier to turn on the grill) and thread them with fruit and 2 marshmallows.
7. Start with a nectarine third, rounded side out.
8. Continue with the other fruits and marshmallows, ending with a peach third, rounded side out.
9. Repeat with remaining skewers.
10. Place on a grill over medium-hot coals for 2-3 minutes on each side, until the fruit is heated through and the marshmallows have toasted.
11. (A metal spatula may help to scrape marshmallows from grill.) Serve with vanilla ice cream, if desired.
Title: Easy Crunchy Baked Apples
Ingredients:
- 2 apples
- 2 raw sugar
- 2 honey
- 4 dates
- 2 sultanas
- 2 mixed spice
Instructions:
1. Preheat your oven to 180°C.
2. Follow the directions of my 'Hot Water Pastry' recipe, incorporating 2 tablespoons of sugar into the ingredients.
3. Divide the pastry into two balls. Roll out each ball into a circular shape, and place on two small or one large lightly oiled baking tray(s).
4. Peel the apples and use an apple corer to remove the cores.
5. Place each apple in the center of each circle of pastry.
6. Push a date down to the bottom of the hole in each apple.
7. Put a tablespoon of sultanas in each apple hole.
8. Put a tablespoon of honey in each apple hole.
9. Push a date into the top of each apple hole.
10. Sprinkle a teaspoon of mixed spice over each apple, followed by a tablespoon of raw sugar each.
11. Pull the pastry over the sides of each apple, patting the pastry together until the entire apple is covered, completely sealed with no gaps.
12. Bake in your 180C oven for 35-45 minutes, or until pastry is golden brown, and when a skewer penetrates into the apple without resistance.
13. Serve immediately with vanilla ice cream, double cream, or sour cream.
Title: Fruit Tray and Dip
Ingredients:
- 8 strawberry
- 8 melon
- 3 apple
- pineapple
- grapes
- pear
- lemon juice
- marshmallow cream
- cream cheese
Instructions:
1. Cut your Chosen Fruits into bite size pieces.
2. If using apples or other fruit that will turn color spray with Lemon Juice.
3. Arrange on Platter.
4. Dip: Blend with a mixer the Marshmallow Fluff and Cream Cheese until smooth (add food coloring last if color is desired). Chill 1 hour.
5. Serve the platter and dip with toothpicks available.
Title: Chefy's Rice Pudding
Ingredients:
- 2 1/2 long grain rice
- 3 half-and-half cream
- 12 eggs
- 2 1/2 sugar
- 4 vanilla
- 2 1/2 raisins
Instructions:
1. Cook rice according to package directions.
2. Scald cream.
3. Combine eggs, sugar, and vanilla.
4. Place rice and raisins in oven proof casserole, add cream and egg mixture.
5. Stir.
6. Place casserole in a pan of hot water and bake'til custard is partially set, (approaximately 30 minutes).
7. Remove from oven.
8. Stir and set aside to cool.
Title: LEMON CURD
Ingredients:
- 4 eggs
- 4 sugar
- 1 fresh lemon juice
- 1 lemons, zest of
- 6 unsalted butter
- 1/2
Instructions:
1. Zest the lemons. Cut each lemon in half and juice.
2. In a saucepan, whisk the eggs, sugar, lemon juice and lemon zest. Cook over medium heat, stirring with a wooden spoon, until sugar melts. Add the butter and cook, stirring constantly, until the mixture thickens and will coat a wooden spoon.
3. Once the curd is thickened, pour it through a sieve into a clean bowl.
4. Spoon curd into sterilized jars. Wipe rims with a clean, damp cloth. Screw on sterilized lids and rims. Process in a boiling water canner for 15 minutes (for 1/2 pint jars). Label jars and store in a cool, dark place for up to one year.
5. If you plan to use immediately, refrigerate after cooling.
Title: Cherry Filled Hearts
Ingredients:
- 0.5 puff pastry sheets
- 1 water
- 1 cherry pie filling
- 1 frozen non-dairy topping
- 1/4
- 1
- 2 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Unfold puff pastry sheet onto lightly floured surface. Cut out 10 hearts from pastry with heart shaped cookie cutter. Place on ungreased baking sheet.
3. Combine egg yolk and water in small bowl; beat lightly with fork until well blended. Brush evenly onto pastry cutouts, covering completely. Bake 10 to 12 minutes or until golden brown. Cool on wire rack.
4. Carefully split each heart horizontally in half; set aside.
5. Combine pie filling and extract in medium saucepan. Cook over low heat, stirring occasionally, until heated through.
6. Spoon about 1 tablespoon fudge topping onto each of 10 dessert plates. Place bottom halves of hearts on plates; top evenly with pie filling mixture and top with whipped topping. Replace top halves of hearts. Drizzle evenly with remaining fudge topping.
Title: Chocolate Cookies
Ingredients:
- 1 eggs
- 1/2 sugar
- 2
- 1/4
Instructions:
1. Heat oven to 350.In large bowl, mix cake mix, oil and eggs with spoon until dough forms.
2. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheet, place balls about 2 inches apart.
3. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Title: Pumpkin Bars
Ingredients:
- 2 granulated sugar
- 2 canned pumpkin
- 3/4 butter
- 4 eggs
- 2 flour
- 2 baking powder
- 1 baking soda
- 1/4 buttermilk
- 3 pumpkin pie spice
Instructions:
1. Combine sugar, pumpkin, eggs and melted butter. Combine dry ingredients and add to the pumpkin mixture. Fold in buttermilk.
2. Pour into pam sprayed 11 x 17 cookie sheet.
3. Bake at 325º for 25-30 minutes or until tested done. Cool, then frost.
4. For the frosting:.
5. 3 ozs cream cheese.
6. 1/4 cup butter, softened.
7. 1/2 tsp almond flavoring.
8. 1/2 Tbsp milk.
9. 2 cups powdered sugar.
10. Beat with mixer until smooth & creamy.
11. Frost cooled cake and refrigerate.
Title: Carron's "killer" Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 vegetable shortening
- 1 granulated sugar
- 1 light-brown sugar
- 2 eggs
- 1 vanilla extract
- 2 old fashioned oats
- 2 sweetened flaked coconut
- 1
Instructions:
1. Heat oven to 350. Place parchment paper on 4 baking sheets and set aside.
2. In small bowl, blend flour, baking soda, baking powder and salt with a whisk; set aside.
3. In large bowl, beat shortening and both sugards on medium-high speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. On low speed, gradually add flour mixture and beat until just combined. Stir in oats, Rice Krispies, coconut and chocolate chips.
5. Form balls with 2 tablespoons of dough and place 2 inches apart on prepared sheets. Bake at 350 for 10 minutes. Cool on sheets for 5 minutes then transfer to cooling rack to cool completely.
Title: Gluten Free Pie Pastry
Ingredients:
- 2/3 tapioca starch
- 2/3 granulated sugar
- 1/2 xanthan gum
- 1/2 salt
- 1 butter
- 1 vinegar
- 1/4
- 1
- 1/4
- 1
Instructions:
1. In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
2. Stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.).
3. Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. Fit pastry into pie plate.
4. * For single crust pie, turn edge under and flute. Prick bottom and sides with fork. Bake 10-15 minutes (I used Pyrex-glass pie plate) at 400°F or until crust is golden.
5. * For double crust pie, add filling of choice. Roll out top crust. Moisten bottom crust with water, and add Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom rim; crimp with fork. Bake on bottom rack in 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C); bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.
Title: Kifli's
Ingredients:
- 1/2 butter
- 8 cream cheese
- 2 flour
- 8
- 1/2
Instructions:
1. Mix ingredients together in a large mixing bowl until combined evenly.
2. Refrigerate dough for approximately one hour.
3. Preheat oven to 350'.
4. Roll dough into small balls (about 1'' or so. You want the balls to all be about the same size.
5. On a flat floured surface roll the balls flat but not too thin.
6. Fill with Jelly jam or lekvar.
7. Roll up into a crescent shape.
8. Place on a greased cookie sheet
9. Cook for about 10-15 minutes
10. As soon as the bottoms begin to brown they are done.
11. Remove from cookie sheet and allow to cool on wire racks.
12. Garnish with powdered sugar and enjoy!
Title: Bekkah's Cake
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 coconut flakes
- 1/2 Cool Whip
- 1
Instructions:
1. Preheat oven to 350 Degrees F.
2. Melt Crisco in microwave.
3. In 13 X 9 inch cake pan, grease the bottom and sides, and mix cherries and pineapples together in pan.
4. Sprinkle cake mix over top completely.
5. Sprinkle melted shortening on top, and put coconut on.
6. Bake in oven for one hour or until top is golden brown.
7. Great with Cool Whip.
8. Enjoy!
Title: Moist Carrot Cake
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 1/4 vanilla extract
- 2 flour
- 2 eggs
- 4 baking soda
- 2 baking powder
- 2 salt
- 1/2 ground cinnamon
- 1 nutmeg
- 1 carrots
- 3 walnuts
- 1
Instructions:
1. Mix the sugar and vegetable oil together. The sugar will start to dissolve and add the vanilla then add the eggs one at a time. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist.
2. Next add in the flour, salt, baking soda and powder and your spices. After those are combined mix in the nuts and grated carrots.
3. You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.
4. Bake at 350 Farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.