lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Fountain
Ingredients:
- 2 chocolate chips
- 3 canola oil
- 3/4 Kahlua
- 1/4
Instructions:
1. Place the chocolate and oil into a large glass bowl.
2. Microwave on med. high for about 2 min's, stir, then continue microwaving and stirring until the chocolate is liquid and smooth,without any unmelted chocolate pieces.
3. Stir in the Kahlua if desired.
4. Pour the chocolate into the bowl at the base of the unit.
5. Let the fountain run for 2 min's then shut it off for about 30 seconds to eliminate air gaps.
6. If the chocolate does not flow smoothly, add another 1/8 cup of oil to the chocolate in the base.
7. Serve with:.
8. Fruit Bouquet Recipe #149494.
Title: Harvey Wallbanger Doughnuts
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 1/2 sugar
- 2 egg
- 1 water
- 1/4
Instructions:
1. You may also add finely chopped maraschino cherries to batter. Mix dry ingredients together and sift.
2. Beat egg; add to orange juice, water, and Galliano, then blend in the oil.
3. Slowly add to the dry ingredients and beat with an electric mixer.
4. Bake as you would any other doughnut.
Title: Candied Apples
Ingredients:
- 1 sugar
- 2 cornstarch
- 2 strawberry Jell-O gelatin dessert
- 1 water
- 6 apples
Instructions:
1. Peel apples, core and cut them in half, and remove seeds.
2. Place them in a 9x12 baking pan.
3. In a small bowl, mix sugar, cornstarch and jello.
4. Using a saucepan, bring to boil the cold water and jello mixture.
5. Remove from heat and let cool.
6. It will thicken upon standing.
7. Once cool, spoon syrup over apples.
8. Cover with foil,folding back corners.
9. Cut slits to vent.
10. Bake at 350 degrees for 45 minutes or until apples are tender.
Title: Chocolate Blancmange
Ingredients:
- 1/4 cornstarch
- 3 granulated sugar
- 1 cocoa powder
- 2 bittersweet chocolate
- 3 vanilla extract
- 1 1/2
Instructions:
1. Finely chop Bittersweet Chocolate.
2. Whisk together Cornstarch, Granulated Sugar & Cocoa Powder.
3. In a medium saucepan combine Whole Milk, Cornstarch mix & Bittersweet Chocolate.
4. Heat over medium, whisking gently & constantly until mixture comes to a boil.
5. Whisk in vanilla.
6. Pour into ramekins or bowl.
7. Chill until set, at least 4 hours.
Title: Vaniljkakor (Swedish Vanilla Cookies)
Ingredients:
- 1 unsalted butter
- 2/3 powdered sugar
- 1 vanilla
- 1 flour
- 2 1/4 powdered sugar
- 1/3
Instructions:
1. Cream butter and sugar well.
2. Gradually add sugar, and cream until light and fluffy.
3. Beat in egg yolk, vanilla and flour, blend thoroughly.
4. Roll into walnut-sized balls and place on greased cookie sheet.
5. Make a nice indentation in top of each cookie, I use the end (the handle end)of a wooden spoon for this.
6. Put a little bit of jelly or jam into each indentation.
7. Bake in 350º oven for at least 15 minutes or til pale golden yellow.
8. Cool, then sift powdered sugar over them.
9. *Tips for measuring four!
10. When recipes say "flour, sifted", it means to measure the flour into a sifter, then sift into the rest of the ingredients.
11. When a recipe says "sifted flour", that means that you sift flour into a separate bowl first, then measure it, then add to the rest of the ingredients. In this recipe, if you don't sift the flour first, you will be adding too much, and your dough will be a little dry and hard to work with.
12. Also, lightly spoon your flour into your measuring cup, don't scoop it from the bag or your bowl. Scooping it compacts the flour and you will be adding too much whether it has been sifted first or not. (Then always level it off with the straight edge of a knife.).
13. Some recipes are "forgiving", but baking recipes aren't always that forgiving! Correct measuring can be extremely important.
14. Hope this helps! :).
Title: Jabriel's Pecan Bars
Ingredients:
- 1 3/4 flour
- 1/3 brown sugar
- 3/4 butter
- 1 brown sugar
- 4 eggs
- 1 dark corn syrup
- 1/4 butter
- 1/8 salt
- 1 1/2 pecans
Instructions:
1. Combine flour and 1/3 cup brown sugar with the 3/4 cup of softened butter using a pastry blender or fork until the mix resembles coarse meal.
2. Press the mixture into a greased 13x9-inch pan.
3. Bake at 350°F for 15-18 minutes, do not let it get too brown.
4. Combine the remaining ingredients except for the pecans, beating well.
5. Stir in pecans.
6. Pour filling over the prepared crust.
7. Bake at 350°F for 35-40 minutes or until done.
8. Cool and cut into bars.
9. Enjoy!
Title: Cornflake Loaf
Ingredients:
- 100 butter
- 1/2 brown sugar
- 2 maple syrup
- 3/4 roasted peanuts
- 1/2 butter
- 125 brown sugar
- 3/4 eggs
- 2 self raising flour
- 1 1/2 ground cinnamon
- 1 buttermilk
- 1/2 maple syrup
- 2
Instructions:
1. Grease 14 cms x 21 cms loaf pan, line base and sides with baking paper.
2. Combine butter, sugar and syrup in bowl, mix well.
3. Spread over base of pan, sprinkle with cornflakes and nuts.
4. CAKE MIX.
5. Beat all cake batter ingredients in a medium bowl with electric mixer on low speed till combined well and smooth.
6. Spread this mix over cornflake mixture in pan.
7. Cook at 180 C for 55 minutes.
8. Let stand in tin 10 minutes before turning out.
Title: Peanut Butter Fingers
Ingredients:
- 1 powdered sugar
- 1 peanut butter
- 2 butter
- 3 coconut
- peanuts
Instructions:
1. Combine sugar, butter, and peanut butter in a large bowl.
2. Mix well.
3. Add rice krispies.
4. Put in greased pan and chill.
5. Cut in bars and roll finger length.
6. Dip in a thin powdered sugar frosting.
7. Then roll in fine coconut or ground peanuts.
8. Keep in refrigerator till used.
Title: Almond-Cream Cheese Pound Cake from Scratch
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 1/2 unsalted butter
- 1 cream cheese
- 2 3/4 sugar
- 8 eggs
- 1 1/2 vanilla extract
- 1
- 3/4
Instructions:
1. Heat oven to 325°F Spray fixed-bottom 9 1/2- or 10-inch tube pan with cooking spray. Line bottom with parchment paper; spray paper.
2. Whisk flour, baking powder and salt in medium bowl. Beat butter and cream cheese in large bowl at medium speed until combined. Beat in sugar 3 minutes or until light and fluffy. Beat in eggs in 3 parts, beating well after each addition. At low speed, beat in almond extract and vanilla until blended. Slowly beat in flour mixture just until incorporated. Spoon batter into pan; sprinkle with almonds, pressing gently into batter.
3. Bake 1 hour 15 minutes to 1 hour 20 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 20 minutes. Run small knife around edges and tube; invert cake onto wire rack. Remove parchment paper; turn almond-side up. Cool completely. (Cake can be made 3 days ahead.) Store at room temperature.
Title: Old Fashioned Upside-Down Cake
Ingredients:
- 2/3 butter
- 2/3 brown sugar
- 1 pineapple
- 8 maraschino cherries
- 1 1/2 cake flour
- 1 3/4 baking powder
- 3/4 salt
- 2 eggs
- 3/4 granulated sugar
- 1 lemon, zest of
- 1 lemon juice
- 1 vanilla
- 1/2 sour cream
Instructions:
1. Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
2. Drain pineapple, reserving 2 tablespoons of the syrup.
3. Arrange pineapple slices close together in butter-sugar mixture.
4. Center each slice with a cherry.
5. Sift flour, baking powder and salt onto waxed paper.
6. Beat egg whites until foamy in medium bowl.
7. Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
8. With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
9. Beat in egg yolks, lemon rind, lemon juice and vanilla.
10. Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
11. Fold meringue until no streaks of white remain.
12. Pour over pineapple in skillet.
13. Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
14. Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
15. Allow skillet to remain over a cake a minute for syrup to drain from pan.
16. Serve warm or cold.
Title: Orange-Nut Cake
Ingredients:
- 1 1/2 Bisquick baking mix
- 1/2 brown sugar
- 1 egg
- 1/2 water
- 2 milk
- 2 shortening
- 1/2 nutmeg
- 1 vanilla
- 1/2 raisins
- 1/2
- 1/4
Instructions:
1. Heat oven to 350*.
2. Blend all ingredients except raisins and nuts in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes at medium speed. Stir in raisins and nuts.
3. Pour batter into greased and floured square pan, 8x8x2".
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. If you like, serve warm with whipped topping.
Title: Rhubarb Cobbler
Ingredients:
- 1 ricotta cheese
- 1 rhubarb
- 3 strawberry Jell-O gelatin dessert
- 1/2 flour
- 1 sugar
- 1/4 butter
- 1/2
- 2
- 1/4
Instructions:
1. Preheat oven to 350*.
2. Flatten each biscuit on a clean countertop or cutting board. Press biscuits into an 8 x 8 inch baking dish. Make sure to press them up the sides of the dish. Seal all of the dough so no open spaces appear.
3. Spread ricotta evenly over the biscuit dough.
4. In a separate bowl, toss rhubarb with almond extract and spread over ricotta cheese layer.
5. Sprinkle dry jello over the rhubarb as evenly as possible.
6. In a separate bowl, mix flour, sugar, and butter until crumbly. Stir in macadamia nuts. Sprinkle topping over jello evenly.
7. Bake at 350* for 30-35 minutes or until rhubarb is tender and topping is lightly browned. Serve warm with ice cream or whipped topping.
Title: Chocolate Raspberry Tiramisu
Ingredients:
- 1/4 powdered sugar
- 1/4 mascarpone cheese
- 1/4 fat free cream cheese
- 1 ladyfingers
- 12 fresh raspberries
- 1 1/2 mint sprig
- 2
Instructions:
1. Place powdered sugar, mascarpone cheese, 1 1/2 tablespoons liqueur, and cream cheese in a large bowl; beat with a mixer at high speed until well blended.
2. Brush cut sides of ladyfingers with 2 1/2 tablespoons of liqueur.
3. Spread about 1 1/2 tablespoons mascarpone mixture over bottom half of each ladyfinger; cover with tops.
4. Arrange 3 filled ladyfingers spoke-like on each of 4 dessert plates. Sprinkle evenly with cocoa.
5. Arrange 1/2 cup raspberries over each serving. Garnish with mint sprigs, if desired.
Title: Dump Cake II
Ingredients:
- 1 pineapple
- 1/2 butter
- 1
- 1/2
Instructions:
1. Butter pan.
2. Dump pineapple and juice into pan.
3. Dump pie filling on top.
4. Dump cake mix over all.
5. Slice remaining butter over cake and add nuts.
6. Bake at 350 degrees for 45 to 60 minutes.
7. Serve warm with ice cream.
Title: Philly Double-Chocolate Cheesecake
Ingredients:
- 18 butter
- 2 Philadelphia Cream Cheese
- 4 granulated sugar
- 1 flour
- 2 pure vanilla extract
- 1 eggs
- 8 blueberries
- 4 powdered sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Mix cookie crumbs and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
3. Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate. Mix well. Add eggs, 1 at a time; mixing on low speed after each until just blened. Pour over crust. [Note: only mix until combined and no longer}.
4. Bake 55 to 60 minutes or until center is almost set.
5. Immediately run knife around rim of pan to loosen cake. Cool before removing rim.
6. Refrigerate 4 hours. Top with berries and sprinkle with powdered sugar just before serving.
Title: Blueberry and Blood Orange Crumble With Hazlenut Granola
Ingredients:
- 1/2 fresh blueberries
- 1/2 fresh lemon juice
- 1 honey
- 1 salt
- 1/4 coconut oil
- 1 hazelnuts
- 1/4 sea salt
- 3 quick oats
- 1/8 turbinado sugar
- 1/4 cinnamon
- 2 ice cream
- 1/4
Instructions:
1. Preheat the oven to 350°F. Prepare 4 8-ounce oven-safe glass jars.
2. In a medium bowl, combine blueberries, orange slices (with the white pith removed), fresh lemon juice, honey, 2 tablespoons almond flour and a pinch of salt.
3. Toss the fruit well to coat, set aside.
4. In a small bowl, combine 1/4 cup almond flour with coconut oil, hazelnuts, sea salt, quick oats, sugar and cinnamon.
5. Spoon the fruit mixture evenly into the glass jars, then top with the hazelnut crumble mixture.
6. Bake until the juices are bubbling and the crumble is fragrant, about 25–30 minutes.
7. Check frequently to be sure the crumble isn’t burning, and cover with aluminum foil if it’s browning too quickly.
8. Remove from the oven and cool slightly.
9. Top with ice cream, whipped cream or yogurt.
10. Store crumbles covered in the refrigerator for up to 3 days.
Title: Whiskey in the Jar Cake
Ingredients:
- 8 butter
- 8 chocolate chips
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 eggs
- 4 baking powder
- 1/2 salt
- 1/4 baking soda
- 1/4 shortening
- 4 butter
- 4 powdered sugar
- 1 milk
- 2
Instructions:
1. Cake:
2. Preheat oven to 350 degrees F.
3. Melt chocolate and butter in double boiler or microwave. Stir well and let cool.
4. In a large mixing bowl, add sugars and whiskey.Add remaining ingredients and melted chocolate; mix well.
5. Spray pint jars with the non-stick spray; fill the jars half full.
6. Place jars onto a baking sheet. Bake for 30-40 minutes.
7. Frosting:
8. Cream shortening and butter.
9. Add sugar; mix on low speed until combined.
10. Set mixer to high and add whiskey a little at a time.
11. Beat until light and fluffy.
12. Frost cakes when cooled.
Title: Milky Cantaloupe Melon Salad
Ingredients:
- 1 cantaloupe
- 4
Instructions:
1. Cube the melon discarding skin and seeds as normal.
2. Pour over the condensed milk and carefully mix to coat the melon cubes. It should thin out and mix with the natural juices from the melon.
3. So good!
Title: Sweet Potato Cobbler
Ingredients:
- 10 butter
- 1 flour
- 1 baking powder
- 2 sugar
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 ground cloves
- 1 buttermilk
- 1 sweet potatoes
- cinnamon ice cream
- fresh blueberries
- raspberries
Instructions:
1. Preheat oven to 350°.
2. Butter 9x13x2 baking dish with 2 tablespoons butter.
3. Mix remaining 1/2 cup butter with flour, baking powder, sugar, cinnamon, nutmeg, and cloves.
4. Add buttermilk in a slow steady stream while stirring and pour batter into prepared dish.
5. Top with sweet potatoes.
6. Bake until set, about 15-20 minutes or until knife inserted comes out clean. (Cobbler will still be moist).
7. Let cool to room temperature.
8. Chill 1 hour before cutting into squares.
9. To serve, reheat in microwave and top each square with a scoop of cinnamon ice cream and drizzle with caramel sauce.
10. Garnish with fresh berries.
Title: Boston Cream Pie
Ingredients:
- 2 eggs
- 2 cake flour
- 1 sugar
- 2 1/2 baking powder
- 1/2 salt
- 1/3 milk
- 1 vanilla extract
- 2 milk
- 1 1/2 cornstarch
- 2 sugar
- 1/4 salt
- 1 egg
- 1 vanilla extract
- 1 water
- 1/4 sugar
- 2
- 1/2
Instructions:
1. Heat oven to 350 degrees. Grease and flour two 9" round cake pans or make it easy on yourself and trace the bottom of the cake pans on a piece of waxed paper and cut to fit then place on bottom of pans. No need to grease; the cakes will fall right out.
2. For the cake layers: Separate eggs; place whites in a small, clean bowl free of any grease or oil and set aside. In a large mixing bowl, combine cake flour, 3/4 cup of the sugar, baking powder and salt. Set aside.
3. In a small bowl with an electric mixer, beat egg whites until soft peaks form. Very gradually beat in the remaining 1/4 cup sugar; beat until stiff peaks form. Set aside.
4. Add egg yolks, oil and 1/2 cup milk to flour mixture. With electric mixer, beat until smooth, scraping sides of bowl occasionally. Add remaining 1/2 cup milk and vanilla. Beat just until combined. Carefully fold beaten egg whites into batter. Divide batter into prepared pans.
5. Bake cakes 20 to 25 minutes or until centers spring back when gently pressed. Cool in pans on wire rack for 5 minutes. Loosen cake around edges with a sharp knife then turn cakes out onto racks and remove waxed paper, if used; cool completely. (Tip: I make the cake layers in advance, wrap and freeze. Defrost in wrapper for a couple of hours then proceed with the filling and glaze.).
6. While cake is baking, make cream filling: In a 1-quart saucepan, heat 1 cup milk to boiling. In cup or small bowl, combine remaining 1/2 cup milk, cornstarch, sugar, pinch salt, egg and vanilla until blended.
7. When milk comes to boiling, gradually stir in cornstarch mixture with wire whisk. Return to boiling, stirring constantly. Reduce heat and simmer 1 minutes or until thickened to pudding consistancy. Set aside to cool to room temperature.
8. Make chocolate glaze: In 1 quart saucepan, heat water and sugar to boiling. Add chocolate chips; stir until glaze is smooth; remove from heat. Cool 5 to 10 minutes or until slightly thickened.
9. To assemble, place one cake layer, upside down, on a serving plate. Spread with cream filling. Top with remaining cake layer, right side up. Spoon glaze over top; spread to edges of cake. Refrigerate.
Title: Flower Cookie Pops
Ingredients:
- 115 butter
- 50 sugar
- 150 plain flour
- 25 cornflour
- 225 icing sugar
Instructions:
1. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays. Beat the butter and caster sugar until evenly mixed.
2. Sift in the flour and cornflour and stir to make a dough. Wrap in clingfilm and chill for 20 minutes.
3. Roll out between sheets of clingfilm to 6mm thick. Cut out 8cm rounds and put on the trays.
4. Insert a lolly stick into each one. Bake for 12-15 minutes. Cool for 10 minutes, then put on a wire rack.
5. Mix the icing sugar with 2tbsp warm water, then spread on the biscuits. Leave to set slightly.
6. Draw flowers with the piping icing and add daisy swirls.
Title: Pudding Pound Cake Dessert
Ingredients:
- 1 milk
- 3 instant chocolate pudding mix
- 2 walnuts
- 3
- 1/2
- 3/4
Instructions:
1. Cut cake horizontally into fourths; place two pieces side by side in an 8-in. square dish.
2. In a bowl, whisk milk and pudding mixes for 2 minutes.
3. Let stand for 2 minutes or until soft-set; fold in whipped topping.
4. Spoon half over cake; sprinkle with walnuts and 1/2 cup cookies.
5. Layer with remaining cake, pudding mixture and cookies (dish will be full).
6. Refrigerate until serving.
Title: Fresh Fruit Pizza
Ingredients:
- 1 cream cheese
- 8 granulated sugar
- 1/3 vanilla extract
- 1
Instructions:
1. Early in the day: preheat over to 350 degrees. Lightly grease round pizza pan or jelly roll pan. Cut cookie dough into 1/8-inch slices; seal dough edges together to make crust (dough expands when baked, so leave a little space at edge of pan unless pan has sides.).
2. Bake until light brown, 10 to 12 minutes; cool.
3. In bowl, combine cream cheese, sugar and vanilla; mix until smooth. Spread over cooled crust.
4. Arrange fruit in decorative pattern on top of cream cheese mixture.
5. Heat jelly until slightly runny. Carefully spoon over fruit to glaze.
6. Refrigerate until ready to serve.
7. Variation: Add 1/2 teaspoon of your favorite liqueur to cream cheese.
Title: Bailey's Irish Cream Bread Pudding
Ingredients:
- 4 1/2 Irish Soda Bread
- 2 butter
- 1 vanilla extract
- 1 milk
- 1 ground nutmeg
- 4 eggs
- 1 dark brown sugar
- 1/2 white sugar
- 1/2 raisins
- 1 Baileys Irish Cream
Instructions:
1. Preheat oven to 300 degrees.
2. Butter one 2-quart casserole dish.
3. Prepare a water bath for the 2-quart casserole dish by placing a larger dish with water in the oven.
4. Place bread cubes in the 2-quart casserole dish.
5. Beat together the eggs, sugar, and vanilla.
6. Slowly add the scalded milk and Bailey's Irish Cream.
7. Pour over the bread.
8. If desired, sprinkle with brown sugar, nutmeg, and raisins.
9. Place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
10. Server either hot or chilled.
11. When You take the pudding out of the oven, if the pudding seems to be dry, you can sprinkle some Bailey's over the top to help make it moist.
Title: Mawthook's Peanut Butter Maple Cookies
Ingredients:
- 2 flour
- 1 salt
- 1 baking soda
- 1 butter
- 1 peanut butter
- 3/4 white sugar
- 3/4 brown sugar
- 1 1/2 eggs
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine flour, salt and baking soda in a small bowl.
3. Combine butter, peanut butter, sugars, extract and eggs in a large bowl and mix until well blended.
4. Add dry ingredients and mix well.
5. Drop by rounded teaspoonfuls onto baking sheet and bake for 10-12 minutes.
6. Remove from oven to cooling rack for about 10 minutes before removing from baking sheet.
7. Cool completely on cooling racks.
8. Cookie dough may be frozen and thawed as needed.
Title: Alfajor De Maicena- Cornstarch Alfajor
Ingredients:
- 1 3/4 cornstarch
- 1/2 sugar
- 1/2 all-purpose flour
- 10 unsalted butter
- 1 baking powder
- 1/2 vanilla extract
- 4
- 1
Instructions:
1. Combine first 7 ingredients until forming a smooth dough.
2. roll the dough in 1/4 inch.
3. cut in 2 inches diameter circles.
4. bake them a 350 degrees for 15 minutes.
5. do not brown them.
6. let cool and spread dulce de leche.
Title: Banana-Nut Pound Cake
Ingredients:
- 3 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 cream cheese
- 1/2 butter
- 3 sugar
- 4 eggs
- 2 bananas
- 1/4 Bourbon
- 1 low-fat milk
- 1 vanilla
- pecans
- powdered sugar
Instructions:
1. Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside.
2. In a bowl combine flour, baking powder and salt; set aside.
3. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light.
4. Add eggs, one at a time, beating 1 minute after each addition; scrape bowl frequently.
5. In a separate bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly into prepared pan.
6. Bake 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool on rack.
7. Sprinkle with powdered sugar. To acquire an even sprinkling, use a sieve.
Title: Casserole Carrot Cake
Ingredients:
- 1 flour
- 1 sugar
- 1 1/4 cinnamon
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 clove
- 1/4 ginger
- 1/2 eggs
- 2 carrots
- 1 1/2 crushed pineapple
- 8 pecans
- 3/4
- 16
Instructions:
1. In a mixing bowl, combine the first eight (8) ingredients.
2. Add oil; mix well.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in carrots, pineapple, and pecans.
5. Transfer to an 8-inch round microwave-safe casserole dish (2-quart round Pyrex casserole dish).
6. Microwave, uncovered at 70% power for 12 to 14 minutes, rotating a half turn once or until moist area is about 1 1/2-inch in diameter and remains in the center(when touched, cake will cling to your finger while area underneath will be almost dry).
7. Cool completely on a wire rack.
8. Invert onto a serving plate.
9. Frost cake.
10. Store in the refrigerator.
Title: Ricotta Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 ricotta cheese
- 1 1/3 vanilla
- 1 sugar
- 1
- 3/4
Instructions:
1. Preheat oven to 350.
2. Grease and flour 9x13 pan.
3. Follow cake mix direction and pour into prepared pan.
4. Mix ricotta, vanilla and sugar until well blended with hand mixer.
5. Place by spoonfuls on top of batter as close together and evenly as possible.
6. Bake for 25 mins and then sprinkle with cinnamon sugar mixture and continue to bake until toothpick comes out clean,about 15-20 more minutes.
7. The ricotta will be on the bottom and the nice moist cake on the top.
8. ENJOY!
Title: Walnut Pound Cake - B-H-G
Ingredients:
- 1/2 shortening
- 1 milk
- 1 butter
- 1/4 salt
- 3 sugar
- 1/4 baking powder
- 5 eggs
- 2 vanilla
- 3 flour
- 1 walnuts
Instructions:
1. Cream butter and Shortening thoroughly.
2. Add sugar, 1/2 cup at a time.
3. Beat until light.
4. Add eggs, one at a time, beating after each addition.
5. Add 2 cups flour alternately with milk containing flavoring.
6. Add the last 1 cup flour containing salt and baking powder.
7. Stir in 1 cup finely chopped walnuts.
8. The batter will be thick and fluffy.
9. Spoon into tube pan, which has been lightly greased and floured.
10. Place the cake in COLD oven on middle shelf.
11. Turn oven to 350ºF.
12. Don't open door for 1 1/4 hours.
13. Allow cake to cool in pan on wire rack.