lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple Refrigerator Cake
Ingredients:
- 2 flour
- 1 1/4 sugar
- 3 1/2 baking soda
- 1 salt
- 1 fresh lemon rind
- 1/2 shortening
- 3/4 vanilla
- 2 heavy cream
- 1 sugar
- 3 sugar
- 1 cornstarch
- 1/4 salt
- 3/4 lemon juice
- 2 1/2 lemon
- 1/8 butter
- 1/4
- 3
- 1/2
- 2
Instructions:
1. Sift flour, sugar, soda and salt into a mixing bowl.
2. Add lemon rind and drop in shortening.
3. Add pineapple juice and vanilla.
4. Beat 200 strokes or 2 minutes.
5. Add egg whites and beat 200 more strokes.
6. Bake in two greased 8 inch square pans at 360* (yes, 360) for 25- 30 minutes.
7. Chill layers and then split each in half horizontally.
8. Spread pineapple filling onto each layer and cover top with whipped cream.
9. Refrigerate several hours before serving.
10. Pineapple filling: Mix sugar, cornstarch and salt in top of double boiler.
11. Add lemon juice and rind and mix well.
12. Add beaten egg yolks, pineapple juice and butter and blend.
13. Place over boiling water for 15 minutes or until thick.
14. Whipped Cream: Beat heavy cream with sugar until light and fluffy.
Title: Chocolate Sugar Cookies
Ingredients:
- 2 flour
- 1 baking powder
- 1/4 salt
- 4 baker's unsweetened chocolate squares
- 1 butter
- 1 1/2 margarine
- 1 sugar
- 1 egg
- vanilla
Instructions:
1. Preheat oven to 375°F.
2. Combine flour, baking powder and salt set aside.
3. Microwave chocolate and butter in large bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add 1 cup of the sugar; mix well. Blend in egg and vanilla. Stir in flour mixture until well blended.
4. Refrigerate 15 minutes or until dough is easy to handle. Shape into 1 inch balls; rolling in remaining 1/2 cup sugar. Place 2 inches apart, on ungreased baking sheets. If flatter crisper cookie is desired, flatten with bottom of glass.
5. Bake 8-10 minutes or until set.
6. Cool on baking sheets 1 minute remove to wire racks to cool completely.
7. Chocolate Carmel Sugar Cookies: Omit 1/2 cup of the sugar prepare dough into balls as directed. Roll in 1/2 cup finely chopped pecans instead of sugar. Place 2 inches apart on baking sheets. Make indentation in each ball.
8. Bake as directed.
9. Microwave 1 bag (14 ounces) of Kraft caramels and 2 tablespoons of milk in microwaveable bowl on High for 3 minutes or until caramels are melted, stirring after 2 minutes. Spoon evenly into centers of cookies. Drizzle with melted Baker's semi-sweet baking chocolate.
10. Cool completely.
Title: Holiday Brownies
Ingredients:
- 4 salted butter
- 1 granulated sugar
- 2 vanilla extract
- 2 eggs
- 4 all-purpose flour
- 1 1/2 salt
- 1/2 walnuts
- 1 cream cheese
- 2 granulated sugar
- 1/2 maraschino cherry
- 1/2 maraschino cherry juice
- 1 1/2 egg
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 13x9-inch baking pan; set aside.
3. Cream Cheese Filling:.
4. In a medium bowl, with an electric mixer set on medium, beat cream cheese until fluffy.
5. Add sugar, maraschino cherry juice, and egg and beat until smooth.
6. Stir in maraschino cherries; set aside.
7. Brownie:.
8. In a microwave safe bowl, combine butter and chocolate. Heat on medium-high setting until melted, stir until smooth; set aside to cool for 3 minutes.
9. In a large bowl, beat chocolate mixture, sugar, vanilla extract, and eggs with an electric mixer until smooth.
10. Gradually beat in flour and salt, scraping bowl continue to beat for 1 minute.
11. Stir in chopped walnuts.
12. Spread half of the batter into prepared pan.
13. Spread cherry-cheese filling over batter.
14. Carefully spread remaining batter over filling. Gently swirl with knife to create a marbled effect.
15. Bake for 45-50 minutes or until toothpick comes out clean when inserted in middle of brownie pan.
16. Cool completely before cutting into squares. Store covered in refrigerator.
Title: Bewitching Hands
Ingredients:
- 0.5 all-purpose flour
- 1/4
Instructions:
1. Heat oven to 350°F.
2. Knead drops of food color into dough until it is a yucky shade of green.
3. Knead flour into dough.
4. Shape into a 1-in.-thick disk, wrap and refrigerate 1 hour or until firm enough to roll out.
5. On a lightly floured surface with a floured rolling pin, roll dough to 1/4 inches thick.
6. Using a hand shaped cookie cutter, cut out hands.
7. Re roll and cut scraps once; reserve remaining scraps.
8. Place half the hands 3 inches apart on ungreased baking sheet.
9. Make a 1-in. cut between each finger toward palm.
10. Pinch fingers so each is about 1 inches longer, thinner, wavy and gnarled. Press down on fingertips and on palms to make a little thinner.
11. Mark knuckles with back of a knife.
12. Roll reserved scraps into balls for warts. Gently press warts on hands.
13. Bake 7 to 9 minutes until pale golden around edges.
14. Remove and immediately press candy-corn on fingertips for nails.
15. Cool hands on sheet on a wire rack 5 minutes before removing cookies to rack to cool completely.
16. Repeat with remaining hands.
Title: Honey Cake
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/2 honey
- 1/4 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 cinnamon
- 1/4 salt
- 1/4 coffee
- 1/2
Instructions:
1. Preheat the oven to 350°F Grease a 9-inch round cake pan and line the bottom with a round of parchment paper.
2. In a large bowl, whisk together the egg yolks, sugar, honey and vegetable oil until smooth.
3. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add half of this mixture to the honey mixture, followed by the coffee and the remaining dry ingredients. Stir until smooth.
4. In a medium bowl, beat the egg whites to soft peaks, then fold them into the honey batter. Make sure the egg whites are completely incorporated and the batter is uniform in color when finished.
5. Pour into prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
6. Turn cake out of pan, remove parchment paper and reinvert on a wire to cool completely. If you will not be serving the cake right away, store it in an airtight container when cool.
7. Top cake with glaze if you'd like and let it set before serving.
Title: Finnish Ribbon Cakes
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 vanilla
- 1 lemon peel
- 1/2 flour
- 2 1/2 salt
- 1/4 confectioners' sugar
- 6 lemon juice
- 1/2 water
- 1
Instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, beat butter and 1/2 cup granulated sugar until creamy.
3. Beat in egg yolk, vanilla, and lemon peel.
4. In a medium mixing bowl, stir together flour and salt.
5. Gradually add flour mixture to butter mixture, blending thoroughly.
6. Line a baking sheet with parchment paper (or leave ungreased).
7. Shape dough into two logs about 1-inch in diameter and as long as your baking sheets.
8. With the side of your little finger, press a long trench - lengthwise - down the center of each log. DO NOT press all the way down to the cookie sheet or your jam will leak out.
9. Bake logs for 10 minutes.
10. Remove logs from oven and spoon jam into the trenches.
11. Return to oven for 5 - 10 minutes or until logs are firm to touch and a light golden brown.
12. In a small bowl, combine the confectioner's sugar and lemon juice.
13. While cookies are hot, drizzle them with the confectioner's sugar mixture (or spread along the sides of the logs).
14. Cut at a 45 degree angle into 1 inch lengths.
15. Let cool 5 minutes on baking sheet.
16. Transfer to racks and let cool completely.
17. Store in single layers in an airtight container.
Title: Chocolate Wafer Ice Box Cake
Ingredients:
- 2 3/4 heavy cream
- 1/2 confectioners' sugar
- 1 vanilla
- 36
- 2
Instructions:
1. Whip 1 1/2 cups of the cream, 1/4 cup of the confectioners sugar and the vanilla together in a large bowl with an electric mixer until you have soft peaks.
2. Stack 6 cookies on top of each other, spreading about 1 tablespoon whipped cream on top of each wafer, and topping the final wafer in the stack with some whipped cream.
3. Repeat until you have 6 stacks of 6 wafers.
4. Lay the cookie stack on their sides, next to each other, on a rimmed baking sheet to make a 14" log.
5. Wrap the log in plastic wrap and freeze till firm, at least 6 hours.
6. When ready, combine the remaining 1 1/4 cups heavy cream, the remaining 1/4 cup confectioners sugar, and the cocoa powder in a medium bowl and whip with mixer until it holds stiff peaks.
7. Spread the cocoa whipped cream evenly over the log.
8. Loosen the cake from the baking sheet with a wide spatula and carefully transfer to a long serving platter.
9. Let stand at room temperature for 15-20 min before slicing.
10. Sprinkle the nonpareils just before serving because they might bleed from the moisture.
Title: Laurel's Kitchen Vanilla Pudding
Ingredients:
- 2 milk
- 1/4 brown sugar
- 1/8 salt
- 2 arrowroot
- 1 cornstarch
- 1 egg
- pure vanilla extract
Instructions:
1. Gently heat 1 1/2 cup of the milk in a saucepan or double boiler on medium heat.
2. Once the milk is very hot but NOT BOILING, stir in the brown sugar and salt.
3. Whisk together the arrowroot (or cornstarch) and the remaining milk. Add to the saucepan, cooking and stirring constantly over low to medium-low heat until the mixture starts to thickens. Be careful not to burn or scorch the pudding!
4. In a small heatproof bowl, whisk the egg then gently pour in about 1 cup of the pudding mixture. Whisk quickly to incorporate and to avoid curdling the egg. Add this mixture back to the saucepan and continue stirring constantly until mixture is thickened.
5. Once thickened, turn off heat and set the pan aside to cool about 15 minutes.
6. Stir in the vanilla extract.
7. If desired, top the pudding with toasted nuts for garnish.
8. Serve warm or cold.
Title: Espresso Chocolate Torte
Ingredients:
- 1 bittersweet chocolate
- 1/2 dark chocolate
- 1 eggs
- 5 sugar
- 1/2 flour
- 1/2 cinnamon
- 2/3 powdered sugar
- cocoa powder
- butter
Instructions:
1. Pre-heat the oven to 400 degrees.
2. Generously butter a cake pan and line with parchment paper.
3. Make the ganache by putting all of the chocolate into a small saucepan on medium-heat. Stir in whipped cream and 1/2 tablespoon butter.
4. Stir until fully incorporated, about 6-10 minutes.
5. Add coffee to ganache. Remove from heat.
6. In a separate bowl whip the eggs, sugar, and flour until nearly doubled in size, about 6 minutes.
7. Add the ganache to the eggs, whipping at a medium speed. Pour the ganache into the prepared pan.
8. Bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean.
9. Refridgerate for at least 3 hours until properly chilled. Sift the cocoa.
Title: Peanut Butter Pie
Ingredients:
- 1 instant vanilla pudding
- 2 creamy peanut butter
- 1/2 Cool Whip
- 1 1/4
- 1
Instructions:
1. Whisk together pudding mix and cold milk in bowl until creamy.
2. Add 1/2 cup whipped whipping cream and peanut butter.
3. Whisk until completely blended.
4. Pour into baked pie shell, cover with generous layer of Cool Whip.
5. Put in freezer for 1 hour until set.
6. Remove from freezer.
7. Cover, chill 2 hours, serve.
Title: Sweet Rice Pudding
Ingredients:
- 9 water
- 1 salt
- 2 1/2 rice
- 4 milk
- 1 cinnamon stick
- 1 lemon rind
- 1 1/2 sugar
- 6 ground cinnamon
- 1
Instructions:
1. Fill a pot with water and salt and bring to a boil. Add the rice and let it cook for approximately 10 minutes, then drain.
2. Meanwhile, bring the milk to a boil in a separate pot with the cinnamon stick and lemon rind. As it comes to a boil, add the drained rice. Cook over low heat until the rice begins to soften. Add the sugar, mixing well. Add the egg yolks, mix together quickly, then remove from the heat.
3. Remove the cinnamon stick and lemon rind.
4. Place the sweet rice into little serving dishes or one large one. Decorate with the ground cinnamon and serve once the rice has cooled.
Title: Banana Dessert Wraps
Ingredients:
- 1/2 coconut
- 1/2 pecans
- 1 sugar
- 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 bananas
- 4 vanilla ice cream
- 1/3
- 1
Instructions:
1. Heat oven to 350°F; spread coconut and pecans separately on ungreased cookie sheet. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.
2. Increase oven temperature to 450°F Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter.
3. In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into 4 wedge-shaped pieces.
4. Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge). Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
5. Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.
6. Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes.
7. To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate. Top each with baked banana, whipped cream and additional caramel topping, if desired. Sprinkle coconut and pecans over top of each. Serve with ice cream.
Title: Layered Yogurt Cups
Ingredients:
- 4 sugar
- 1 1/2 cinnamon
- 1/8 graham cracker crumbs
- 1/4
- 1
Instructions:
1. In a small bowl, combine sugar, cocoa, cinnamn and graham cracker crumbs.
2. Set aside 4 teaspoons of this mixture to use as topping.
3. Get out 2 custard cups (or parfait glasses).
4. Place 1 rounded tablespoon of crumb mixture in each cup.
5. Spoon 2 tablespoons of yogurt over crumbs in each cup.
6. Sprinkle remaining crumbs over yogurt.
7. Spoon remaining yogurt into cups.
8. Sprinkle reserved crumb mixture evenly on top.
9. Chill overnight, or until crumbs on top and bottom are completely moistened.
Title: Pumpkin Cupcakes Cake
Ingredients:
- 1 eggs
- 4 buttermilk
- 1 canola oil
- 1/2
- 2
- 1
- 2
Instructions:
1. Preheat oven to 350. Line 26 cupcake cups with paper liners.
2. Beat the cake mix with the eggs, buttermilk and oil until blended. Divide the batter evenly between the prepared cupcake pans.
3. Bake for 15-20 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.
4. Tint the vanilla frosting with the orange food coloring. Line the cupcakes snugly into a large pumpkin shape on a large plate or a piece of cardboard covered in foil. Follow this pattern-one row of 4 cupcakes, one row of 5, one row of 6, another of 5, another of 4. This leaves 2 cupcakes to be placed at the pumpkin's top for a stem.
5. Spread orange frosting over the cupcakes, covering them completely so they look like one big cake. Use black M&M's to outline the pumpkin, and to make the eyes, mouth and nose. Fill in the remaining area of the pumpkin with orange M&M's.
Title: Bavarian Cream
Ingredients:
- 1/3 sugar
- 1 flour
- 1 cornstarch
- 1/4 salt
- 1 1/2 milk
- 1 egg
- 1 vanilla
- 1/2 heavy cream
Instructions:
1. Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
2. On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
3. Cook and stir 2-3 minute.
4. Stir a little of the hot mixture into egg yolk.
5. Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
6. STIRRING CONSTANTLY.
7. Add vanilla.
8. cover entire surface with plastic wrap or waxed paper.
9. Cool.
10. beat smooth.
11. Fold in whipped cream.
Title: Baker's One Bowl Brownies
Ingredients:
- 4 butter
- 3/4 sugar
- 2 eggs
- 3 vanilla
- 1 flour
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
2. Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
3. Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
4. CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.
Title: Melt In Your Mouth Wedding Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 vanilla
- 2 flour
- 1 walnuts
- powdered sugar
Instructions:
1. Cream butter, sugar and vanilla. Add flour and chopped nuts. Roll golfball-sized balls of dough in your hand.
2. Bake at 350 degrees for 8 minutes, or until light brown.
3. Roll warm cookies in powered sugar.
Title: 123 Chocolate Brownies 123
Ingredients:
- 2 sugar
- 1 flour
- 3/4 salt
- 1/2 oleo
- 1 eggs
- 4
Instructions:
1. Combine all at once and beat for 2 minutes.
2. Bake in 9x13 inch pan for 35-40 minutes at 350°F.
Title: Irish Creme Chocolate Trifle
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 milk
- 3 instant chocolate pudding mix
- 1
- 3 1/2
- 2
- 3
- 12
Instructions:
1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack for 1 hour. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart. Slowly pour creamer over cake; refrigerate for 1 hour.
2. In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator.
Title: Lemon-Yogurt Cake With Lemon Glaze
Ingredients:
- 1 butter
- 4 eggs
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/2 lemon juice
- 2 lemon zest
- 1 1/2 white sugar
- 1/2 salt
- 1 plain yogurt
Instructions:
1. Pre-heat oven to 350°F Grease and flour bunt pan.
2. In a large bowl, beat butter until fluffy. Slowly beat in sugar.
3. Add eggs, one at a time.
4. Add lemon juice and zest; mix well.
5. In a separate bowl, combine dry ingredients.
6. Fold in dry ingredients into egg and butter mixture. Mix just until blended.
7. Fold in yogurt last.
8. Bake for 40 minutes or until done.
9. Remove cake from pan and while warm top with a lemon glaze made from 1 cup powdered sugar and the juice of one lemon. If glaze is too thin add a little more powdered sugar.
Title: Red-Hot Brownies
Ingredients:
- 4 butter
- 3/4 flour
- 1 baking powder
- 1 salt
- 1/4 sugar
- 1 1/2 eggs
- 3 vanilla
- 1 chocolate chips
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease a 9 x 13 pan and line the bottom with parchment paper.
3. Melt the baking chocolate with the butter over a double boiler or in microwave-stirring occasionally; set aside.
4. Sift the flour, baking powder and salt into a small bowl.
5. Pour the cooled chocolate into a large bowl and gradually add the sugar. Next, beat eggs and vanilla into the chocolate/sugar mix.
6. Fold the flour mix into the chocolae mix, then fold in chocolate chips and 2/3 of the Red Hots.
7. Pour batter into pan and spread evenly; sprinkle leftover Red Hots on top.
8. Bake 30 minutes or until the toothpick tells you it's done!
9. Cool one hour then cut into squares and induldge!
Title: Swirled Cheese Cupcakes (chocolate and Peanut Butter)
Ingredients:
- 3/4 butter
- 2 granulated sugar
- 2 ground cinnamon
- 1/4 cream cheese
- 2 granulated sugar
- 6 all-purpose flour
- 4 evaporated milk
- 4 egg
- 1/4 vanilla extract
- 1 bittersweet chocolate
- 1/2
- 1
Instructions:
1. Line muffin pans with liners (I use 6-cup muffin pan and bake in 2 batches).
2. FOR CRUST: Combine crumbs, ground almond, butter and sugar in a bowl; press onto bottom of the cupcake liners (you may reserve 2 TB of crumb-mixture for topping).
3. Bake for 5 minutes at 375°F, and let cool.
4. FOR FILLING: In a large bowl, beat cream cheese, sugar and flour until smooth, then gradually beat in evaporated milk, egg and vanilla extract.
5. Melt the PB chips and chocolate separately on Medium-High (70%) power for 1 minute; stir.
6. Microwave at additional 10- to 20-second intervals (stirring until smooth), then mix both the melted PB chips and chocolate together until well-combined.
7. Stir 1/3 portion of cream cheese mixture into melted mixture, then pour remaining cream cheese mixture over the mini crusts.
8. Pour chocolate mixture over plain mixture and swirl with toothpick, pulling plain cream cheese mixture up to surface.
9. Sprinkle some crumb-topping over the cheese batter.
10. Bake in a preheated oven at 325°F for 15 minutes or until set; cool completely on wire rack, then chill in refrigerator.
11. NOTE: I find that adding 2 TB of ground almonds enhance the taste of the crust and another tip is, I fill the 3 empty muffin cup with water (about 1/2 full) for the second batch of baking.
Title: Pear Custard Cobbler
Ingredients:
- 1/2 light brown sugar
- 3 eggs
- 3 cornstarch
- 1/4 salt
- 2 pears
- 1 all-purpose flour
- 1/4 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/4 butter
- 1/4 milk
- 1 egg
- 1/2 walnuts
Instructions:
1. Heat oven to 350°F
2. Combine brown sugar, 3 eggs, cornstarch and 1/4 teaspoon salt in small bowl; mix well.
3. Gently stir in pears.
4. Spoon into greased 8-inch square 2 quart baking dish.
5. Set aside.
6. Combine flour, sugar, baking powder and 1/2 teaspoon salt in medium bowl.
7. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
8. Stir in milk, 1 egg and walnuts.
9. Drop dough evenly over pear mixture into 9 mounds.
10. Bake for 40 to 45 minutes or until filling is set and biscuits are golden brown.
11. Serve warm.
Title: Elderberry Pie
Ingredients:
- 4 elderberries
- 1 1/4 sugar
- 6 flour
- 2 lemon juice
- 1/2 cinnamon
- 2 butter
Instructions:
1. Combine berries, sugar, flour, and lemon juice in a medium sauce pan.
2. Heat mixture until it just starts to boil, stirring occassionaly.
3. Remove from heat and let cool for 15 minutes.
4. Preheat oven to 425 degrees Fahrenheit.
5. Spread bottom crust in a 9 inch pie pan.
6. Spread berry mixture in pie shell.
7. Sprinkle cinnamon on top.
8. Dot butter on top.
9. Put top crust on and seal edges.
10. Poke several vent holes in top crust.
11. Bake at 425 degrees Fahrenheit for 10 minutes. Turn oven down to 350 degrees Fahrenheit, leaving pie in oven, and bake for 30 minutes longer.
Title: Cream Cheese Frosting
Ingredients:
- 16 cream cheese
- 1 1/2 confectioners' sugar
- 1 unsalted butter
- 1 vanilla
Instructions:
1. With a paddle attachment cream the cream cheese until smooth.
2. Gradually add butter, and continue beating until smooth and well blended.
3. Sift in confectioners' sugar, and continue beating until smooth.
4. Add vanilla, and stir to combine.
Title: Coon Cake
Ingredients:
- 18 1/4 butter
- 1/2 egg
- 1 flour
- 1 eggs
- 2/3 brown sugar
- 3 vanilla extract
- 1 1/2 pecans
- 1/2
- 1
- 2
Instructions:
1. mix crust ingredients -- combine well.press in bottom of 13x9" pan -- bake at 350* for 15-20 minutes -- do not let it get too brown --
2. to prepare TOPPING:.
3. combine all ingredients and mix well.pour over partially baked crust.start cooking at 350*.for about 10 minutes.then turn the oven down to 325*.and continue to cook till center of cake is like a pecan pie.
4. do not overcook --
5. **I would think the center might still be a little "jiggly".will make this and post additional notes as soon as possible.unless someone beats me to it.