lumicero/recipes-ing2inst huggingface dataset:
Title: Elvis' Gooey Butter Cake
Ingredients:
- 1 egg
- 1 butter
- 8 cream cheese
- 1 eggs
- 3 vanilla
- 1 peanut butter
- 1/2 banana
- 1 butter
- 8 powdered sugar
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.
3. Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream.
Title: Snow Balls
Ingredients:
- 2 sweetened condensed milk
- 14 graham cracker crumbs
- 2 vanilla extract
- 1 coconut
- 1 -2
Instructions:
1. Melt chocolate.
2. Mix graham cracker crumbs, milk, chocolate.
3. Add vanilla.
4. Roll into balls.
5. Roll balls in coconut.
6. Refridgerate.
Title: Cherry Lattice Cobbler
Ingredients:
- 3/4 sugar
- 1 sugar
- 1 1/2 cornstarch
- 1 quick-cooking tapioca
- 1 1/2 sour cherries
- 1 flour
- 2 baking powder
- 1 salt
- 1/2 butter
- 4 milk
- 3/4 butter
- 1
Instructions:
1. First prepare the biscuit dough: Sift the flour with the baking powder and salt.
2. Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
3. Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
4. Turn out the dough onto a work surface and knead once or twice to gather it into a mass <U+0096> DO NOT OVERWORK THE DOUGH <U+0096> pat into a rectangle.
5. The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
6. Preheat the oven to 450F and line the oven floor with foil to catch any drips.
7. In a large bowl, whisk ¾ cup of the sugar with the cornstarch and tapioca.
8. Add the cherries and almond extract and fold gently with a rubber spatula to incorporate.
9. Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate.
10. On a lightly-floured surface, roll out the Biscuit Dough 1/8 inch thick and atleast as large as the baking dish you are using.
11. Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking.
12. Using a fluted pastry wheel, cut the dough into 1 ½ inch wide strips.
13. Gently stir the cherries.
14. Spoon them and their juice into the dish and spread the fruit evenly.
15. Lay about half the strips of dough, spaced evenly apart, across the pie without stretching.
16. Fold back every other strip to its midway point.
17. Weave in the remaining strips.
18. Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips.
19. Unfold the folded strips, crossing the new one.
20. Now fold back the strips that alternate with the first ones you folded.
21. Place another new strip parallel to and evenly spaced from the first.
22. Continue in this manner until you reach the end of the pie, half of which is now latticed.
23. Then repeat the process on the other half of the pie.
24. Cut off any overhanging dough flush with a sharp knife in a quick downward motion.
25. Brush the lattice top with the melted butter and sprinkle with the remaining 1 tblsp of sugar.
26. Bake for 20 minutes, or until the top is beginning to brown.
27. Lower the oven temperature to 350F and bake for 30 minutes more.
28. If the edge is browning too quickly, cover it with foil.
29. Transfer the cobbler to a rack and cool for atleast 30 minutes.
30. Serve warm or at room temperature.
Title: Apple Cake
Ingredients:
- 5 apples
- 1 1/4 sugar
- 1/2 cinnamon
- 2 eggs
- 1 flour
- 1 baking powder
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350-degrees F.
2. Grease 9x13 pan.
3. Combine apples, 1/2 cup sugar and cinnamon in bowl.
4. Toss.
5. Arrange in a layer in prepared pan.
6. Combine eggs, flour, baking powder and remaining sugar in bowl.
7. Stir in oil.
8. Pour batter over apples.
9. Bake for 40-50 minutes or until done.
10. Sprinkle with powdered sugar, if desired.
11. Cut into squares and best if served warm.
Title: The Best Pie Crust Recipe
Ingredients:
- 1/4 butter
- 1/4 vegetable shortening
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2
Instructions:
1. combine flour and salt in medium sized bowl.
2. cut in butter and shortening with pastry blender or fork.
3. add water a little bit at a time, using a fork or hands to blend.
4. stop adding water when dough is able to stay in a ball.
5. lightly flour a flat surface and rolling pin.
6. press ball of dough into a flat disk, place onto floured surface.
7. roll dough beginning in middle and pushing outward.
8. roll dough onto rolling pin, then unroll over pie pan.
9. FOR UNFILLED PIE ('blind' baking): preheat oven to 400 degrees, bake for 8-10 minutes.
Title: Strawberry Pizza Dessert
Ingredients:
- 1 flour
- 1 butter
- 1/2 cream cheese
- 8 powdered sugar
- 1 Cool Whip
- 1 strawberries
- 2
- 1/2
Instructions:
1. Mix flour, almonds and melted butter, press in a pizza pan.
2. Bake at 350 degrees for 15 minutes.
3. Let cool.
4. Combine cream cheese, powdered sugar and cool whip.
5. Spread over cooled crust.
6. Slice strawberries and combine with strawberry glaze.
7. Spread mixture over filing.
Title: Hawaiian Nut Butter Cookies
Ingredients:
- 6 flour
- 3/4 butter
- 5 1/2 sugar
- 1/2 Splenda sugar substitute
- 4 1/2 light corn syrup
- 1/2 peanut butter
- 3
Instructions:
1. In a bowl, whisk green bean powder, regular flour, and almond flour; set aside.
2. Cream butter and sugar until light and fluffy.
3. Add corn syrup, and beat well.
4. Add peanut butter, and beat well.
5. Preheat oven to 350°F.
6. Stir flour mixture into butter mixture.
7. Dust hands lightly with flour so dough won't stick to your hands; roll dough lightly into 1-inch to 1 1/2-inch balls.
8. Place on a non-stick cookie sheet.
9. With a fork dipped in flour, flatten each ball crisscross style.
10. Bake until lightly browned (15-17 minutes).
11. Remove from baking sheet and let cool completely on racks.
12. Store in a airtight container.
Title: Cooking Light's Spanish Orange Yogurt Cake
Ingredients:
- 1 saffron thread
- 1/8 all-purpose flour
- 2 baking powder
- 1 1/2 salt
- 1/4 sugar
- 1 egg
- 1 plain low-fat yogurt
- 1 olive oil
- 1/4 orange marmalade
- 6 Grand Marnier
- 3
- 1
Instructions:
1. Preheat oven to 350°.
2. Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes.
3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside.
4. Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened. Add yogurt, beating well. Gradually add oil and juice mixture, beating until well blended. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture.
5. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
6. Place cake on a serving platter. Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly. Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids. Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake.
7. Yield: 12 servings (serving size: 1 slice).
Title: Chocolate Mousse With Berries
Ingredients:
- 400 dark chocolate
- 100 butter
- 4 heavy cream
- 10 caster sugar
- 100 berries
- 100
Instructions:
1. Whip the cream until stiff. Set aside.
2. In another bowl, add half of the sugar to the egg yolks and whisk until pale and creamy.
3. Melt the chocolate with the butter in a double boiler (au bain-marie).
4. In another bowl, whisk the egg whites with the rest of the sugar until very stiff. (Make sure you clean and dry your whisk before you start with the egg whites).
5. Fold the chocolate into the egg yolk mixture, then fold the cream into it. Then carefully fold the egg white mixture into it, in three times. You should never stir or the mousse will lose all of it's airiness!
6. Turn the mousse into little glasses and let it cool in the refrigerator for three hours.
7. When ready to serve, top it up with some whipped cream, berries and chocolate shavings.
Title: Caramel Apple Pastries
Ingredients:
- 3 baking apples
- 1/2 phyllo pastry
- 1/2 vanilla ice cream
- 16
Instructions:
1. HEAT oven to 375ºF. Spray a baking sheet with no-stick cooking spray.
2. COMBINE apples, caramel syrup and toffee bits; set aside.
3. LAY phyllo pastry sheets flat under a sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap. Removing one sheet of pastry at a time, spray completely with cooking spray. Top with another sheet of phyllo pastry; spray with cooking spray. Repeat until four sheets of phyllo are stacked.
4. CUT the stacked pastry into 2 equal rectangles. Place 1/3 cup apple mixture 1 inch from a short edge of the dough. Fold long edges in about 1/2-inch, then roll, beginning with filling end, until a cylinder (egg-roll shape) is formed. Repeat with other half of dough. Repeat with remaining sheets of phyllo and apple filling.
5. PLACE each roll on prepared baking sheet. Spray tops of each roll with cooking spray. Bake 12 to 15 minutes or until pastries are golden brown. Let stand 5 minutes before serving.
6. PLACE 2 rolls on each of 4 dessert plates; drizzle with caramel sundae syrup and serve with vanilla ice cream, if desired.
Title: Peanut Butter Grilled Sandwiches
Ingredients:
- 4 butter
- 1 -2 creamy peanut butter
- 2 -3 mini marshmallows
- 1/4
- 1/4 - 1/2
Instructions:
1. Spread butter on one side of each slice of bread (like you do with grilled cheese sandwiches).
2. On two of the slices of bread spread an even layer of creamy peanut butter on the side that is not buttered.
3. Top each of these two slices with an even layer of mini chocolate chips and then and even layer of mini marshmallows.
4. Top each of these slices with the other 2 slices of bread buttered side out.
5. Grill in a saute pan over medium heat until lightly browned on both sides and the marshmallows and chocolate chips are slightly melted and gooey.
6. Cut each sandwich into 4 triangles and serve warm.
Title: 5 Ingredient Peanut Butter Cookies
Ingredients:
- 1 vanilla
- 1 peanut butter
- 120 flour
- 1 egg
- 1
Instructions:
1. 1- Preheat the oven to 180 c\350f\Gas 4, line a baking tray with parchment paper and set aside.
2. 2- In a large bowl add sugar .Mix in peanut butter,Vanilla and egg after mixing Thoroughly add in flour then take a scooper and scoop the mixture onto the parchment paper and bake fo 12 minutes.
3. 3- Enjoy (:
4. P.S: don't burn it, and you might want to use crunchy peanut butter because it has a great crunch to it!
Title: Maple Caramel Slice
Ingredients:
- 200 butter
- 45 dark chocolate
- 200 sweetened condensed milk
- 100 butter
- 2
- 395
- 60
- 2
Instructions:
1. Grease 19cm x 29cm rectangle slice pan, line base and two long sides with baking paper, extending paper 2cm above edge of pan.
2. Combine biscuit crumbs, coconut and butter in large bowl, press over base of prepared pan.
3. Cover; refrigerate until firm.
4. Spread hot maple caramel over crumb layer, cover,; refrigerate until firm. Spread combined chocolate and oil over slice; leave to set.
5. Maple caramel: Combine ingredients in medium saucepan; whisk over heat until butter melts. Simmer, whisking constantly, about 8 minutes of until mixture thickens and is dark, golden brown.
Title: Lemon Poppy-Seed Cheesecake Bars
Ingredients:
- 1 1/2 flour
- 1/2 confectioners' sugar
- 1 poppy seed
- 1 salt
- 1 butter
- 1 cream cheese
- 6 sugar
- 1/2 heavy cream
- 1/2 lemon
- 1/2
Instructions:
1. Combine flour with confectioners' sugar, poppy seeds and a pinch of salt; work in softened butter with your fingers until clumps form.
2. Press into a foil-lined 9-inch square baking dish. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool.
3. For the filling, puree yogurt with cream cheese, sugar, heavy cream and lemon zest and juice in a food processor until thick and fluffy; spread over the cooled crust. Refrigerate overnight to set.
Title: Mary Poppins Doll Cake Recipe
Ingredients:
- 2
- 24
- 35
Instructions:
1. Bake two 16-ounce cake recipes in a Wilton doll cake pan.
2. Remove the cakes from the pan and slice the cake into three equal layers.
3. Stack the cakes with buttercream between each layer.
4. Crumb coat the entire cake and place into the fridge for 30 minutes.
5. Add a second coat of buttercream.
6. Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
7. Cover the doll cake in a 14-inch circle of pink fondant.
8. Enhance the folds at the bottom of the cake.
9. Place your doll in the middle of the cake.
10. Wrap fondant around the dolls waist.
11. Roll out the pink fondant.
12. Cut out the fabric pattern.
13. Place the fondant on the bottom of the cake at a 45-degree angle.
14. Fold the back of the fondant over to create a fabric-like fold.
15. Create fabric texture at the bottom of the dress using veining sculpting tools.
16. Repeat the process over around the entire cake.
17. Cut out a long rectangle for the doll's top.
18. Attach the rectangle to the front of the doll.
19. Blend the top fondant into the rest of the dress.
20. Roll out red fondant and cut out a long trapezoid shape.
21. Wrap the trapezoid shape around the doll's waist.
22. Roll out white fondant and cut out a circle using a cookie cutter.
23. Fold over one of the edges to create a collar.
24. Wrap the circle around the doll's shoulders to create a cape.
25. Pipe out a border using royal icing and Wilton #5 round tip.
26. Pipe out a smaller border in top of the lager border using a Wilton #2 round tip.
27. Add embroidery details to the dress.
28. Add fondant bows on to the border of the gown.
29. Finish the doll by adding the Mary Poppins hat.
Title: Light and Airy Super Moist Cake
Ingredients:
- 1 instant pudding mix
- 1 eggs
- 2 milk
- 2
Instructions:
1. Mix all ingredients together in mixer for 2 minutes.
2. Bake according to package directions as to temperature and time for each type of cake pan.
Title: Peach & Strawberry Trifle
Ingredients:
- 1 low-fat vanilla yogurt
- 1 instant vanilla pudding
- 2 milk
- 1/2 sherry wine
- 1 strawberry
- 8
- 2
- 1
Instructions:
1. Line a large plate with two paper towes. Spread yogurt over the paper towels and cover with two additional paper towels. Let stand for 5 minutes.
2. Scrape yogurt into a large bowl, add pudding and milk. Whisk until blended (about 2 minutes). Set aside.
3. In a small bowl combine jam and sherry. Set aside.
4. Arrange half of the angel food cake cubes in the bottom of a large trifle bowl.
5. Top with half of the pudding mixture, half of the jam, and half of the peaches and strawberries.
6. Repeat with the remanining cake, pudding, jam and fruit.
7. Garnish with extra fruit or whipped topping.
Title: Gubane (Friulian Fruitcake)
Ingredients:
- 1 active dry yeast
- 1/4 sugar
- 3/4 milk
- 4 butter
- 4 flour
- 3 1/2 lemon zest
- 1 salt
- 1 dark rum
- 2 raisins
- 1 prunes
- 6 dried figs
- 6 dark rum
- 2 pine nuts
- 3/4 walnuts
- 3/4 hazelnuts
- 1/2 amaretti cookie crumbs
- 1/2 sugar
- 3 butter
- 1 vanilla extract
- 4 salt
- 4 eggs
- 4
- 1
- 2
Instructions:
1. For the dough: Dissolve yeast with 1 tablespoons sugar in 1/4 cup of the warm milk. Combine egg yolks, butter, and remaining sugar in the bowl of a standing mixer. Beat on medium until well mixed. Continuing to beat, add 3 cups of the flour, then add lemon zest, salt, rum, and yeast. Gradually mix in remaining 1/2 cup milk until dough is smooth.
2. Turn dough out onto a lightly floured surface and knead for 5-7 minutes. Transfer dough to a large bowl, cover with a kitchen towel, and set in a warm place until doubled in size, 1-2 hours.
3. For the filling: Combine raisins, prunes, figs, and rum in a large bowl and set aside to macerate for 1 hour, then mix in pine nuts, walnuts, hazelnuts, almonds, chocolate, candied fruits, amaretti, 3 tablespoons of the sugar, butter, vanilla, and salt.
4. Preheat oven to 375°F Roll out risen dough on a lightly floured surface into a 12x16-inch rectangle. Brush around edges with beaten egg, then spread filling evenly over dough, avoiding edges. Working from long side, roll up dough jelly-roll style, then curl into a spiral. Place on a baking sheet, cover with a kitchen towel, and set aside to rise for 30 minutes.
5. Brush with egg, sprinkle with remaining 1 tablespoons sugar, and bake until browned, about 50 minutes.
Title: Pecan and Poppy Seed Caramel Slice
Ingredients:
- 1 plain flour
- 3/4 unsalted butter
- 125 caster sugar
- 1/2 vanilla extract
- 1 poppy seed
- 1 sweetened condensed milk
- 395 unsalted butter
- 125 brown sugar
- 1/2 golden syrup
- 1/4 vanilla extract
- 2 orange zest
- 2 pecans
- 100
Instructions:
1. Lightly grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper.
2. Place flour, coconut, butter, sugar, vanilla and poppy seeds in a large bowl. Stir until combined. Press mixture over base of prepared pan.
3. Cook in a moderate oven (180C) for about 15 minutes, or until lightly browned.
4. Meanwhile, to make caramel, combine condensed milk, butter, brown sugar, golden syrup and vanilla in a medium pan. Stir over heat until butter and sugar are dissolved. Bring to boil then simmer, stirring constantly, for about 10 minutes, or until mixture turns light golden brown. Remove from heat. Stir in rind and nuts.
5. Pour hot caramel over hot base, tilting pan to spread evenly to edges.
6. Cook in a moderate oven (180C) for about 15 to 20 minutes, or until dark golden brown. Remove and cool in pan.
7. To serve, turn out slice onto a chopping board. Cut into small squares.
Title: Skinny & Scrumptious Fruit Salad
Ingredients:
- 1 grapefruit
- 2 oranges
- 1 strawberry
- 1/2 pineapple
- 1 apple
- 1 banana
- 1 pear
- 1 red seedless grapes
- 1/3 white grapes
- 3 walnuts
- endive
- spinach
Instructions:
1. Remove skin from all fruit and cut into one inch sizes.
2. Lightly toss all ingredients except endives, 1 tbsp.
3. walnuts, and one orange.
4. Squeeze juice of additional orange into salad and toss again.
5. Arrange 5 to 6 endive stalks on each plate.
6. Place fruit in center and sprinkle with remaining walnuts.
Title: Rocky Road Bars
Ingredients:
- 1 chocolate chips
- 1 margarine
- 2 mini marshmallows
- 2
- 1
Instructions:
1. In heavy saucepan, over low heat, melt chocolate chips with condensed milk and margarine. Remove from heat.
2. In large bowl – combine nuts and marshmallows – fold in chocolate mixture.
3. Spread in wax paper lined 13 x 9 inch pan.
4. Chill at least 2 hours. Remove from pan and peel off wax paper.
5. Cut into squares – store covered at room temperature (won't last long anyways) or freeze in waxed paper.
Title: Coconut Raspberry Cream Pie
Ingredients:
- 5 old fashioned oats
- 1/4 brown sugar
- 1 vanilla extract
- 1/2 salt
- 1 unsalted butter
- 3 raspberries
- 3/4 sugar
- 1 lemon zest
- 1 lemon juice
- 1/2 cornstarch
- 1 instant vanilla pudding
- 1 1/2 Cool Whip Lite
- 1 fresh raspberry
- 1 coconut
- 1/4
- 1/2
- 1
Instructions:
1. Start with the crust.
2. Preheat oven to 350 degrees.
3. Pulse the grahams in a food processor until finely ground.
4. Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
5. Press evenly into a 7" pie pan and bake for 10 minutes.
6. Let cool before filling.
7. Add a raspberry layer.
8. Puree berries in a blender or food processor.
9. Strain the pureed berries into a small saucepan to remove the seeds.
10. Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
11. Transfer the sauce to a bowl and let cool.
12. Spread the cooled raspberry mixture onto the pie crust.
13. Finish with coconut custard.
14. Using an electric mixer, whisk pudding and milk together until thoroughly combined.
15. Stir in shredded coconut and coconut extract.
16. Gently fold in the Cool Whip.
17. Spread into the pie pan and garnish with berries and toasted coconut.
18. Chill for 4 hours to set.
Title: Victoria Sponge Butterfly Cupcakes
Ingredients:
- 115 unsalted butter
- 115 caster sugar
- 2 eggs
- 115 self-raising flour
- 1/2 baking powder
- 1 vanilla extract
- 2 icing sugar
- 50 margarine
- 100 icing sugar
- 1 vanilla extract
- 3
Instructions:
1. You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
2. For the cupcakes: Preheat the oven to 180oC (350oF) Gas 4.
3. Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
4. Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
5. For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture, and cream together. Add the vanilla extract, and stir.
6. Carefully slice the top off each cake, then cut each top in half. Spoon a dollop of jam, and then buttercream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. Dust with icing sugar if you wish, and serve.
Title: Maple Creme Brulee for Two
Ingredients:
- 1/4 real maple syrup
- 1/2 heavy cream
- 3 raw sugar
- 1/4
- 2
Instructions:
1. Use a 2 cup measure to measure and combine all ingredients except sugar in the order listed.
2. Pour mixture into two ramekins or custard cups.
3. Place ramekins into loaf pan.
4. Pour very hot water into the loaf pan, about halfway up the ramekins.
5. Place loaf pan in preheated 300 degree oven.
6. Bake for 45-55 minutes until mostly set.
7. Cool and chill thoroughly.
8. Sprinkle each ramekin with 1 tsp raw (or regular) granulated sugar.
9. Brulee with a kitchen torch until brown and melty on top.
10. Enjoy immediately!
Title: Berks County Potato Custard Pie
Ingredients:
- 1 potato
- 2 butter
- 3/4 sugar
- 1/8 salt
- 2 eggs
- 1/2 milk
- 1/2 lemon, juice and zest of
- 1
Instructions:
1. Preheat oven to 400°F.
2. Boil potato and mash.
3. Add butter, sugar and salt; stir to a creamy consistency.
4. Cool and add beaten egg yolks, milk, lemon juice and rind.
5. Whip egg whites to stiff peaks; fold into batter.
6. Pour into a pastry-lined pie pan and bake for about 25 minutes.
Title: Elynne's Banana Cake
Ingredients:
- 1 sugar
- 1/2 shortening
- 2 eggs
- 1 vanilla
- 3 bananas
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 pecans
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream sugar and shortening.
3. Add eggs and vanilla.
4. Fold in banana mash.
5. Slowly add combined dry ingredients (flour, baking soda and salt).
6. Add nuts and chips.
7. Pour batter into 2 small loaf pans or 1 large loaf pan or 1 bundt pan, that has been sprayed with Pam.
8. Bake 50-60 minutes.
Title: Llanddarog Fair Cakes
Ingredients:
- 12 self raising flour
- 8 butter
- 6 sugar
- 3/4 beer
- 1/2 currants
Instructions:
1. Preheat oven to 350°F.
2. Mix flour and sugar together and rub in the butter.
3. Make a stiff dough with the beer, roll out to 1/4 inch thick and cut into rectangles.
4. Use currants to mark like dominoes.
5. Bake at 350 F for 20-30 minutes until golden.
Title: Rum Custard
Ingredients:
- 1 nonfat milk
- 1/4 dry milk
- 1/8 salt
- 1/2 vanilla extract
- 1/2 egg
- 1 honey
- 1 1/2 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Combines milk, salt vanilla and rum extract in bowl and set aside.
2. Combine egg and honey in separate bowl. Slowly add milk and blend well.
3. Pour mixture into 2 ramekins. Sprinkle with cinnamon and nutmeg.
4. Place cups in pan with 1 inch water.
5. Bake 50 minutes at 325.