lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Crisp
Ingredients:
- 8 apples
- 1/2 water
- 1 cinnamon
- 1 sugar
- 3/4 flour
- 7 butter
Instructions:
1. Fill a 9x13 baking dish with the peeled and sliced apples.
2. Mix the water and cinnamon together and pour over the apples.
3. TOPPING:.
4. Put all three ingredients into a bowl and work it with your fingers till it is well blended.
5. With your fingers still messy, crumble this topping all over the apples till it is all used.
6. Bake 400 degrees till the apples are done.
7. The tops will be golden and crunchy and apples soft.
8. Serve with vanilla ice cream or whipped cream.
9. Also, good with cheddar cheese (just like apple pie is good with it).
Title: Chocolate Coconut Bars
Ingredients:
- 1 sugar
- 1/2 butter
- 1 1/3 eggs
- 2 flour
- 1 1/2 baking powder
- 3 cinnamon
- 1 salt
- 3/4 nutmeg
- 1/2 chocolate chips
- 1
Instructions:
1. Cream butter and sugar.
2. Stir in coconut and eggs.
3. Sift dry ingredients and add.
4. Stir in chocolate chips.
5. Spread evenly into greased 9 X 13 pan.
6. Bake at 375 degrees for 20 to 22 minutes.
Title: One Bite Pastry
Ingredients:
- 275 flour
- 110 water
- 90
- 200
Instructions:
1. SIft dry ingredients.
2. Knead in oil until smooth and glossy.
3. FIll centers with red beans.
4. Bake at 350 for 15 min until golden.
Title: Never fail sponge
Ingredients:
- 4 eggs
- 3/4 caster sugar
- 1/2 vanilla essence
- 1/2 cornflour
- 1 cream of tartar
- 1/2 bicarbonate of soda
Instructions:
1. Beat eggs until creamy.
2. add sugar gradually and beat until thick and creamy.
3. add vanilla.
4. sift all other ingredients together.
5. add sifted ingredients gradually to mixture.
6. bake in a moderate oven (180 degrees Celcius) for 20-25 minutes.
Title: Pecan Tartlets
Ingredients:
- 8 butter
- 1 cream cheese
- 1 flour
- 3/4 brown sugar
- 1 egg
- 1 vanilla
- 1 salt
- 1 butter
- 2/3 pecans
Instructions:
1. Pastry: Mix pastry ingredients and refrigerate until firm.
2. When firm, make small balls (about an inch diameter) and put them in the wells of the mini tart pan.
3. Push into center with thumb to fill out and finish tart shape.
4. Filling: Mix filling ingredients in a sauce pan and cook over medium heat until hot and watery.
5. Add pecans, stir and remove from heat.
6. Spoon into tart shell dough filling to about 1/2- 2/3 way to top.
7. Bake at 350 F for 25 minutes.
Title: Cornish Custard Cream
Ingredients:
- 1 milk
- 1/2 nutmeg
- 2 eggs
- 2 sugar
- 2 1/2 lemon, rind of
- 4
- 1
Instructions:
1. In a medium saucepan, heat the milk with the nutmeg over a moderate heat. When it reaches boiling point remove from the heat and keep it warm.
2. In a large mixing bowl, beat the whole eggs , yolks and 1 1/2 ozs (3 tablesp) of sugar together using a wire whisk until the mixture is smooth.
3. Strain the hot milk into the mixture, whisking constantly.
4. Return to the saucepan and place over a very low heat. Cook, stirring, for about 10 minutes or until the custard thickens , ensuring it does not boil.
5. When the custard is thick but still liquid enough to pour easily, remove the pan from the hear and set it aside to cool.
6. Pre heat the grill (broiler) to high. When the custard is tepid pour half of it into a flameproof dish. Pour the double cream on top and add the rest of the custartd.
7. Sprinkle with the rest of the sugar and the lemon rind. Place under the grill until the sugar caramelises.
8. Remove from grill and chill in the refrigerator thoroughly before serving.
Title: Almost like dessert Honey and Brown Sugar Glazed Carrot Pennies
Ingredients:
- 4 carrots
- 3 butter
- 3 honey
- 2 brown sugar
- 1 dried parsley
Instructions:
1. In a saucepan, boil carrots in lightly salted water about 8 to 10 minutes or until just tender; drain well and place in serving dish.
2. Melt butter in a small saucepan; add honey and brown sugar.
3. Stir in parsley, if desired.
4. Heat thoroughly; stirring until blended.
5. Pour over carrots.
6. Serve hot.
Title: Bundt Cake Stuffed With Fall Fruits (Pareve)
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 baking powder
- 1 eggs
- 5 vanilla extract
- 1 prunes
- 1/4 pitted dates
- 1 sugar
- 4 cinnamon
- 2 cardamom
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F
2. Spray a 12-cup bundt pan with non-stick cooking spray.
3. In mixer bowl, stir together flour, sugar, baking powder, oil, eggs, vanilla extract and orange juice.
4. Mix at medium-low speed for 10 minutes.
5. In a separate bowl, combine the peach, plums, apricots, dates, sugar, cardamom.
6. Spoon half the batter in prepared pan.
7. Spread about 3/4 fruit mixture over.
8. Top with remaining batter and fruit mixture.
9. Bake in preheated oven for 1 1/4 hours or until a toothpick comes out clean when inserted in center.
10. Cool on a wire rack.
11. Slice with a serrated knife.
12. Freezes well.
Title: Pecan Monkey Bread With Rhodes Rolls
Ingredients:
- 1 pecan pieces
- 20 granulated sugar
- 2/3 ground cinnamon
- 1 light brown sugar
- 1 butter
- 3/4 heavy cream
- 1/3 vanilla
- 2
Instructions:
1. Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut each roll in fourths.
2. Preheat the oven to 350 °F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
3. Spray with cooking spray an angel food cake pan.
4. Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon.
5. Toss with the quartered rolls in a large plastic storage bag until evenly coated.
6. Sprinkle 1/3 of the toasted pecans on the bottom of the pan.
7. Layer half of the quartered rolls on top of the pecans in the pan.
8. Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces.
9. Layer the remaining quartered rolls on top.
10. Sprinkle any leftover cinnamon and sugar over all.
11. Top with the last 1/3 cup of toasted pecan pieces.
12. On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute.
13. Remove from the heat and stir in the vanilla.
14. Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
15. Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.
Title: Cinnamon Star Cookies
Ingredients:
- 10 icing sugar
- 1 cinnamon
- 1250 icing sugar
- 10
- 360
- 2
Instructions:
1. Preheat oven 180°C.
2. For the Dough:.
3. Mix all the ingredients together, and chill for one hour.
4. Roll the dough out, using 2 pieces of parchment paper, and flatten out, into a big square about a half inch thick.
5. Remove the top parchment paper.
6. For the Icing:.
7. Whip together icing sugar and egg white together for about 10 minutes, till you get a stiff melted marshmallow like froth. Using a spatula, spread a layer of icing on top of the flattened cookie dough. Cut the cookies out with a star cookie cutter and place on a baking tray.
8. Bake in oven until the icing becomes dry, about 10 -15 minutes.
Title: Tiramisu Mary Helen Style
Ingredients:
- 5 eggs
- 5 sugar
- 1 mascarpone cheese
- 20 ladyfingers
- 2 rum
- 2 cream cheese
- 2
- 4
Instructions:
1. Beat the egg yolks with the sugar for a couple of minutes, then slowly add the mascarpone cheese and whipped egg whites. Beat again until it peaks.
2. In a cake tin, layer the lady fingers after they had been soaked in coffee and rum, put half the mascarpone on top.
3. Then make another layer of lady fingers and coat with the second half of the mascarpone cheese.
4. In addition you may add 4 oz cream cheese to the mascarpone for flavor.
5. Garnish with cocoa and refrig to chill for 6-8 hours.
Title: Lou's Easy Delicious Custard
Ingredients:
- 4 eggs
- 1/2 sugar
- 2 milk
- 1 vanilla
Instructions:
1. Heat an oven to 350 degrees.
2. In large bowl, slightly beat eggs.
3. Add sugar and mix sugar and eggs.
4. Slowly heat milk, constantly stirring to prevent scorching, until hot.
5. Pour hot milk slowly into egg and sugar mixture, stirring as you do.
6. Pour mixture into a glass bowl (pyrex).
7. Fill a receptacle for the glass bowl (another bowl or a deep metal pan suitable for the oven).
8. with hot tap or other water.
9. Put the glass bowl into the receptacle and put both containers in the oven.
10. Bake until done.
Title: Fanouropita (Greek Spiced Raisin Cake)
Ingredients:
- 4 flour
- 4 baking powder
- 1 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 salt
- 1 olive oil
- 1 sugar
- 2 sugar
- 2 oranges, juice and zest of
- 2 brandy
- 1/2 water
- 1 golden raisin
- 1 walnuts
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour a 12-inch, round cake pan or a 9x13x2-inch baking dish.
3. Mix the flour with the spices.
4. In a bowl mix the oil, sugar, orange juice, brandy and the orange zest.
5. Mix well.
6. Add the flour, the raisins and the walnuts.
7. Mix well.
8. Pour batter into prepared pan.
9. Bake the cake (it is called a'pie'- pita' in Greek) for 45 min to an hour (tester inserted comes out clean).
Title: One Bowl Brownie Pie
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 butter
- 1/2 margarine
- 3 flour
- 1 vanilla
- 1/4 salt
- 1/2 walnuts
- pecans
Instructions:
1. Dump all ingredients (yep, just dump!) except nuts, into one bowl.
2. Beat with a mixer (or by hand) for 4 minutes.
3. Add nuts and pour into an 8" sprayed pie pan.
4. Bake 30 minutes at 350°F.
5. The pie will settle in the middle as it cools. It's supposed to do this!
6. Cut into wedges and serve with whipped topping or a la mode with a scoop of ice cream.
Title: Honey Spice Cake with Orange Cream
Ingredients:
- 1/2 brown sugar
- 1/4 butter
- 1/3 sour cream
- 1/3 honey
- 1/4 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1 ground ginger
- 1 salt
- 1/2 sour cream
- 1/4 sugar
- 2/3 orange zest
- 1
Instructions:
1. Heat oven to 325°F.
2. In large mixer bowl combine brown sugar, butter, 1/3 cup sour cream, 1/3 cup orange juice, honey and egg whites.
3. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).
4. Continue beating, gradually adding all remaining cake ingredients, until well mixed (1 to 2 minutes).
5. Pour batter into greased 9-inch round cake pan and bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
6. Meanwhile, in small bowl stir together all orange cream ingredients.
7. Serve cake warm or cool with dollop of orange cream.
Title: Monster Eyeballs
Ingredients:
- 1 1/2 creamy peanut butter
- 1/2 butter
- 1 confectioners' sugar
- 1 vanilla extract
- 1 vegetable shortening
- 2
- 1
Instructions:
1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).
2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.
3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.).
4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.
5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.
Title: Hot Milk Sponge Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1/2 salt
- 2 flour
- 2 baking powder
- 1 milk
- 2 butter
- 2 vanilla
Instructions:
1. Beat eggs until light; add sugar. Mix flour, baking powder and salt.
2. Put butter into milk and bring to a boil. Add this after flour mixture has been added.
3. Add vanilla.
4. Pour into greased and floured funnel pan and bake at 350 degrees for 40 minutes.
Title: Minted Citrus Granita
Ingredients:
- 3 non-fat soymilk
- 1/3 sugar
- 8 lemon peel
- 1 fresh mint leaves
- 1
Instructions:
1. Place 8- or 9-inch square baking dish in freezer to chill.
2. Meanwhile, in 1-quart saucepan, heat 1 cup of the soymilk and the sugar just to boiling over medium-high heat, stirring frequently.
3. Add tea bags and push into soymilk mixture; let stand 5 minutes. Discard tea bags.
4. Stir in remaining 2 cups soymilk, the orange peel and lemon peel until well blended.
5. Pour into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 3 hours longer, stirring every 30 minutes, until completely frozen.
6. To serve, scoop into individual dessert bowls. Garnish with mint leaves.
Title: Flan Napolitano (Mexican Restaurant Flan)
Ingredients:
- 1/3 manchego cheese
- 1 1/4 milk
- 1 sweetened condensed milk
- 4 eggs
- 3/4 sugar
Instructions:
1. Process in blender the cheese, dissolved powdered milk, condensed milk and eggs-- set aside.
2. On heat-proof glass (Pyrex) dish, melt the sugar till dark, over stove top.
3. Move dish so bottom and sides are evenly covered with resulting caramel.
4. Pour blended ingredients onto Pyrex dish.
5. Cover and bake with steaming method in medium heat conventional oven or in covered double boiler dutch oven for 60 minutes, or until toothpick comes out clean.
6. Let cool and unmold (unmolding optional).
7. Refrigerate until serving time.
8. Note: Manchego cheese equivalent in U:S. would be white Cheddar cheese or Monterrey Jack.
Title: Brownie in a Mug (6 Variations)
Ingredients:
- 1/4 sugar
- 1/4 flour
- 2 salt
- 1 butter
- 2 water
- 5 vanilla extract
- 1/4
Instructions:
1. Add all of dry ingredients to mug.
2. Mix well with a fork or small whisk until blended.
3. Add oil or melted butter, water, and vanilla.
4. Mix well (add mix-ins if using).
5. Put in the microwave and cook on high heat for 1 minute 40 seconds - 2 minutes (less time for a more moist brownie, more time for a more cake-like brownie).
6. Add toppings or a scoop of ice cream and enjoy!
7. Variations:
8. Mounds: add 1-2 tablespoons chocolate chips and a sprinkling of sweetened flaked coconut on top of cooked brownie.
9. Peanut Butter Swirl: add 1-2 tbsp creamy peanut butter into mix before microwaving, or add 1 tablespoons on top of brownie after its cooked (I've noticed the peanut butter swirl tastes best with peanut butter on top of the brownie after it's cooked).
10. Berry Jam: top cooked brownie with 1-2 tablespoons melted berry jam (strawberry, raspberry or blackberry is best. Just heat in microwave until melted then pour over brownie).
11. S'mores: top cooked brownie with mini marshmallows and graham cracker crumbs.
12. Candy Bar: mix in 1-2 tablespoons of your favorite chopped chocolate candy bar into the mix before heating, or add m&ms.
13. Caramel Sea Salt: drop 2 salted caramels into the middle of the mix before heating, and once done top with a light sprinkle of sea salt.
Title: Israeli Pecan Date Cake
Ingredients:
- 2 eggs
- 3/4 honey
- 1/2 low-fat cultured buttermilk
- 1 vanilla extract
- 3 bananas
- 2 self raising flour
- 1 baking powder
- 1/2 brown sugar
- 2 ground cinnamon
- 1 ground allspice
- 1 salt
- 1/4 butter
- 8 1/3 dates
- 1 pecan halves
- 1 honey
- 2
Instructions:
1. Preheat oven to 325 degrees F & generously butter a non-stick, 10-inch springform cake pan.
2. In a bowl mix together eggs, honey buttermilk & vanilla until smooth, then mix in the mashed bananas & set aside.
3. Set aside 2 tablespoons of the flour & then, in a large mixing bowl, whisk together the remaining flour, baking powder, brown sugar, cocoa, cinnamon, allspice & salt.
4. Add the liquie mixture to the flour mixture & using an electric mixer, mix on low speed until ingredients are moistened, then add the butter & continue beating on medium to high speed until batter is smooth, about 4 minutes.
5. In a small bowl mix the reserved 2 tablespoons of flour with the pitted, chopped dates & pecans, then fold this mixture into the cake batter.
6. Spoon the batter into the prepared cake pan & bake for 1 hour & 20 minutes, or until cake yields slightly to pressure when gently pressed in the top center.
7. Remove the cake in its pan from the oven to a wire rack.
8. Heat the final 2 tablespoons of honey before brushing it over the cake, then let the cake cool to room temperature.
9. When cool, carefully remove the cake from the springform pan, slice & ENJOY!
Title: Golden Cupcakes
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 buttermilk
- 1 vanilla
- 2 3/4 flour
- 1/4 salt
- 1/8 salt
- 2 1/4 baking powder
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugar for about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix the milk and vanilla together. Mix the flour, salt, and baking powder together. Add the flour and milk mixture into the egg mixture, alternating between the two.
3. Pour into greased cupcake tins and bake for 20-22 minutes. Let cupcakes cool for 10 minutes before removing them from the pan.
Title: Layered Brownie Ice Cream Cake
Ingredients:
- 12 ice cream sandwiches
- 18 French vanilla ice cream
- 4
- 8
- 6
Instructions:
1. Mix and bake brownies(let it cool).
2. Put plastic wrap on the bottom of a pop off spring pan and spread out ice cream and take out and put back in freezer till later.
3. Then put pain the pop off spring pan and add whipped topping and put in the freezer overnight.
4. Now put the brownies on the bottom of the pop off spring pan.
5. And now take off the parchment paper on the ice cream and whipped cream.
6. Top the vanilla ice cream on top of the brownie.
7. Place whipped cream on top.
8. *Crush oreos and place on top.
Title: Classic Chocolate Cookies
Ingredients:
- 1 1/4 sugar
- 1 butter
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1/2 salt
- 3/4 baking powder
- 1/4
Instructions:
1. Beat sugar and butter until fluffy. Add egg and vanilla.
2. Whisk flour, cocoa, salt, and baking powder and stir into the butter mixture.
3. Chill 30 minutes and then roll into balls and bake at 350 for 12 to 15 minutes.
Title: No Bake Eclair Cake
Ingredients:
- 1 graham crackers
- 2 instant vanilla pudding
- 3 1/2 Cool Whip
- 8 powdered sugar
- 3 salted butter
- 1 1/2
- 3
Instructions:
1. Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip.
2. Spray a 9×13 baking pan with non-stick spray. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the edges of the pan.
3. Spread half of the pudding mixture evenly over the bottom layer of graham crackers.
4. Top with a second layer of graham crackers, followed by the second half of the pudding.
5. Top with the third and final layer of graham crackers.
6. Whisk together the cocoa powder, powdered sugar, melted butter and 3 Tbsp whole milk to make the chocolate frosting.
7. Spread evenly over top the third layer of graham crackers.
8. Refrigerate overnight so the pudding has time to set up and the graham crackers soften before serving.
Title: Natural Apple Cinnamon Oats Doggy Treats
Ingredients:
- 1 apple
- 1 cinnamon
- 1 parsley
- 1 cold water
- 1/2 unbleached flour
- 2 1/2 non-fat powdered milk
- 2 3/4 eggs
- 1/2
- 2
Instructions:
1. Pre-heat oven for 15minutes- set at 350 degrees F.
2. Mix all ingredients together until the dough is less sticky enough to be kneaded with your hands.
3. Knead for approximately 7 minutes.
4. Roll out dough and cut into small fun shapes. You can place them n cookie sheet close together as they don't spread. (If the dough is a bit hard to manage, wrap it in saran wrap and let it sit in the freezer for approximately 20 minutes).
5. Bake for 25 minutes or until brown. (My dog loves the crunch so I bake mine a little longer).
6. Let it cool and serve with TLC.
Title: Semolina Cake Soaked With Lemon Syrup (Revani)
Ingredients:
- 3 eggs
- 1 sugar
- 1 1/2 semolina
- 1 sour cream
- 1/2 baking soda
- 1 metaxa brandy
- 1 orange zest
- 5 butter
- 1 water
- 1 1/2 sugar
- 1/2 lemon
Instructions:
1. Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
2. Set oven rack in the middle of the oven; preheat to 350°.
3. Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
4. Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
5. While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
6. Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
7. When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
8. Scrape the cake batter into the prepared pan; smooth the top.
9. Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
10. Cool the cake on a rack for 10 minutes.
11. While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
12. While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
13. After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
14. Cool completely.
15. Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
16. Only the first piece is difficult and may break slightly, the rest should come out easily.
17. Storage: keep the cake pan covered with plastic wrap at a cool room temperature.
Title: Dump Cake (Only 3 Ingredients!)
Ingredients:
- 2 cherry pie filling
- 1 butter
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Dump cherry pie filling into 13 x 9 inch cake pan.
3. Spread out evenly in pan.
4. Sprinkle cake mix evenly over filling.
5. Drizzle butter over top.
6. Bake for 1 hour.
7. Serve in pan.
Title: Fruitcake
Ingredients:
- 1 water
- 1 butter
- 1 sugar
- 4 eggs
- 2 baking soda
- 1 salt
- 1 vanilla extract
- 1 brown sugar
- 1 flour
- 2 lemon juice
- 1 wine
- 1
Instructions:
1. Sample the wine to check for quality.
2. Take a large bowl.
3. Check the wine again to make sure it's of the highest quality.
4. Pour 1 level cup and drink.
5. Repeat if your're not sure.
6. Turn on the electric mixer and beat butter in a large fluffy bowl.
7. Add sugar and beat again.
8. Make sure wine is still okay. Cry another cup.
9. Turn off the mixer.
10. Break two legs and add the bowl along with the vanilla extract and chuck in the cup of dried fruit.
11. Mix on the turner.
12. If the fruit gets stuck in the beaterers, pry it loose with a screwdriver.
13. Sample the wine again to check for tonsisticity.
14. Next, Sift 2 cups of salt or something. Who cares.
15. Check the wine.
16. Now sift the lemon juice and strain the nuts.
17. Add 1 table. Spoon. Of sugar or flour or something. Whatever you can find.
18. Grease the oven.
19. Turn the cake pan to 350 degrees.
20. Throw one bowl outside the window.
21. Check the wine again.
22. Go to bed.
23. Who the heck likes fruitcake anyway?