lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Steamed Pudding
Ingredients:
- 3 flour
- 2 sugar
- 2 baking powder
- 1 egg
- 1 milk
- 1 golden syrup
- butter
Instructions:
1. Melt butter and golden syrup together and put in bottom of pudding basin.
2. Beat all other ingredients to a pikelet/crepe batter and pour into basin.
3. In a large pot bring enough water to come halfway up basin to a boil.
4. Put uncovered basin in water and place lid on pot.
5. Steam for 1/2hour.
6. Serve with custard or cream if wished.
Title: Chocolate Cucuzza Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 3/4 eggs
- 2 pure vanilla extract
- 2 all-purpose flour
- 2 1/2 baking soda
- 1/4 baking powder
- 1 cinnamon
- 1/2 ground cloves
- 1/2 buttermilk
- 1/4 cucuzza
- 1/2 butter
- 2 brown sugar
- 6 sweetened coconut
- 2/3 pecans
- 1 milk
- 1/2
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
3. Add eggs, one at a time beating well after each addition.
4. Add vanilla and beat well.
5. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
6. Add dry ingredients to the creamed mixture, alternately with buttermilk.
7. Stir in shredded cucuzza.
8. Pour batter into a greased 13X9-inch baking pan.
9. Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
10. Allow cake to cool on a wire rack for about 10 minutes.
11. Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
12. Spread over warm cake.
13. Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
14. Cool cake completely before serving.
15. ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.
Title: Quick and Easy Chocolate Frosting
Ingredients:
- 3 butter
- 3 cream cheese
- 2 milk
- 1/2 salt
- 1 vanilla
- 2 confectioners' sugar
- 2
Instructions:
1. Place in a blender, in order, all of above ingredients except the confectioners sugar.
2. Blend for 30 seconds.
3. Uncover and with the blender still in motion, add to container the confectioners sugar.
4. Stop to stir down with rubber or plastic spatula.
5. Blend until smooth.
Title: Carnessa's Chocolate Praline Torte
Ingredients:
- 1 brown sugar
- 1/2 real butter
- 1/4 pecans
- 3/4 eggs
- 1 water
- 3 powdered sugar
- 1 1/3 vanilla
- 1/2
- 1 3/4
- 1/4
Instructions:
1. Preheat the oven to 325 degrees.
2. In a saucepan, combine brown sugar, 1/4 cup cream, and butter. Heat until melted. Divide and pour into two 9" greased round cake pans. Sprinkle with the pecans.
3. Prepare the cake mix and pour over the pecans.
4. Bake until cake springs back when touched or toothpick comes out clean. Cool 10 minutes in pan, then invert to wire racks.
5. Beat cream to soft peaks. Add sugar and vanilla and beat until stiff.
6. Place a layer of the cake on the cake plate. Spread with half the whipping cream. Top with other layer and remaining cream.
Title: Mint Thins- Ritz
Ingredients:
- 8
- 1/4
- 36
- 1
Instructions:
1. MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
2. DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
3. REFRIGERATE 30 minute or until chocolate is firm.
4. Chocolate-Peanut Butter Cookies.
5. Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.
Title: Chocolate Chip Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2 chocolate chips
Instructions:
1. Preheat oven to 375°.
2. In a small bowl, combine flour, baking soda and salt.
3. Beat butter, sugar and vanilla until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Add the flour mixture, then chocolate chips.
6. Then drop by tablespoonful onto ungreased baking sheet.
7. Bake for about 10 minutes.
Title: Honey Graham Roll out Cut-OutCookies
Ingredients:
- 1 unsalted butter
- 1 dark brown sugar
- 1/4 honey
- 2 eggs
- 2 vanilla
- 1 cinnamon
- 3/4 salt
- 1/2 baking powder
- 1 1/2 all-purpose flour
- 3 - 3 1/2
Instructions:
1. Preheat oven to 375° F. Line baking sheets with silicone baking mats or parchment paper.
2. Cream the butter and sugar together. If you have any brown sugar lumps, you should crush them up or pull them out.
3. Add the honey and mix until blended.
4. Add the eggs, vanilla, cinnamon, salt, and baking powder. Mix thoroughly.
5. Add the graham flour and all-purpose flour all at once and mix on low until the dough comes together and forms a ball. (If you are going to roll out right away - use 3 1/2 cups of all-purpose flour. If you plan to let the dough chill in the refrigerator or freezer for more than 4-6 hours, use only 3 cups of all-purpose flour.).
6. Bake at 375°F. If you roll your dough to 1/4" - Bake for 7-8 minutes. If you roll your dough to 3/8" - Bake for 10-12 minutes.
Title: Coconut Meringue Jam Slices
Ingredients:
- 125 butter
- 100 sugar
- 1 egg
- 5 vanilla extract
- 15 flour
- 500 baking powder
- 2 1/2 salt
- 2 caster sugar
- 4 -5 coconut
- 3
- 50
- 100
Instructions:
1. Preheat oven to 350°F.
2. BASE:
3. Cream butter and sugar.
4. Beat in egg, then vanilla and oil.
5. Sift in dry ingredients and mix until crumbly.
6. Press into prepared cookie sheet.
7. FILLING:
8. Heat jam in microwave for 1 minute.
9. Beat well and leave to cool.
10. Spread over raw base when cool.
11. TOPPING:.
12. Whisk egg whites til very stiff.
13. Add sugar and beat til glossy.
14. Fold in coconut and spread over jam.
15. Place in oven, immediately turn heat down to 325F and bake for 10 minutes.
16. Turn heat down to 300F and bake for further 20 minutes.
17. Switch off oven and leave for 5 minutes before removing.
18. Slice whilst piping hot.
Title: Sugar Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1 vanilla extract
- 1/2 egg
- 1 all-purpose flour
- 2 1/3
Instructions:
1. Preheat oven to 375°F.
2. Beat sugar and butter until light and fluffy.
3. Stir in vanilla and almond extracts and egg.
4. Mix in flour and baking soda.
5. Shap into teaspoon-sized balls and place on ungreased cookie sheet about 2 inches apart.
6. Flatten with the bottom of a glass dipped in sugar (use colored sugar for a fun effect).
7. Bake for about 10 minutes and move to a cooling rack immediately.
Title: Pumpkin Cake and Frosting
Ingredients:
- 4 eggs
- 3/4 sugar
- 2 pumpkin
- 2 pumpkin pie spice
- 3 salt
- 3/4 baking powder
- 2 baking soda
- 1 all-purpose flour
- 2 cream cheese
- 8 powdered sugar
- 1 vanilla
- 1
Instructions:
1. With an electric mixer blend the eggs, oil, sugar, and pumpkin; set aside.
2. Stir together the pumpkin pie spice, salt, baking powder, soda, and flour until blended; add to pumpkin mixture and beat until well blended. Pour mixture into a greased and flour-dusted 10x15-inch pan or evenly divided into two 9-inch square pans.
3. Bake in a 350°F oven until edges begin to pull away from sides and center springs back when lightly touched, about 35 minutes.
4. Remove and let cool in pan. I generally use 10x15-inch Pyrex glass baking dish.
5. FROSTING: Mix together until smooth and spread on cooled cake.
Title: White Chocolate Fluff
Ingredients:
- 150 white chocolate
- 1/3 milk
- 2 lemon juice
- 1/4 caster sugar
- 1 dragees
- 2
Instructions:
1. Add the Milk to the melted White Chocolate - stir quickly to combine.
2. Beat Egg Whites until stiff peaks form - add the Lemon Juice - beat another 30 seconds - set aside.
3. Beat the Fresh Cream and the Caster Sugar until soft peaks form.
4. Gently fold in the whipped Egg Whites to the White Chocolate.
5. Add the whipped Cream and fold/stir until smooth.
6. Scoop mixture into small dishes - chill 20 minutes - remove from refrigerator and decorate with Silver Dragees.
7. Return to the refrigerator to chill completely.
Title: Spritz Cookies (Aunt Gertrude's)
Ingredients:
- 1/2 butter
- 2/3 oleo
- 1 sugar
- 1/2 egg
- 1/2 baking powder
- 2 1/4 all-purpose flour
Instructions:
1. preheat oven to 400F.
2. Cream: butter/oleo and sugar.
3. Add: egg, baking powder, almond extract, and unsifted flour.
4. Put through cookie press onto an ungreased cookie sheet.
5. Bake for approximately 6-8 minutes.
Title: Orange Pineapple Dream Cake
Ingredients:
- 1 mandarin oranges
- 1 eggs
- 4 vanilla instant pudding mix
- 1 Cool Whip
- 1
Instructions:
1. Beat all and bake 30-45 minutes at 325 degrees in a greased and floured 9 x 13 inch pan or two 9 inch round pans.
2. Frosting:
3. Sprinkle pudding over pineapple and let stand for a little while. Add cool whip and mix well. Frost cake quickly as this sets up fast.
4. Refrigerate cake.
Title: Lemon Peach Parfaits
Ingredients:
- 2 brown sugar
- 2 white sugar
- 1/4 all-purpose flour
- 2 lemon zest
- 2 salt
- 1/4 lemon juice
- 1/3 boiling water
- 1 butter
- 2
- 1
Instructions:
1. Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
2. In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
3. In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl.
4. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
5. In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices.
6. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.
Title: Sunshine Muffins
Ingredients:
- 2 eggs
- 1/2 water
- 1/3 milk
- 2
- 9
- 8 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full.
3. Bake for 18-22 mins or until a toothpick comes out clean. Cool for 5 mins; remove from pans to wire racks.
4. Sprinkle with some granulated sugar while still hot, if you wish.
Title: Holiday Shortbreads
Ingredients:
- 1/2 cornstarch
- 1/2 icing sugar
- 1 1/2 butter
- 2 flour
- chocolate
Instructions:
1. Mix the corn starch, icing sugar and butter together.
2. Gradually add flour. The mix will be very starchy and flaky at first. I prefer to give my hands a good wash and just mix with my hands, it's much quicker.
3. Place the dough in the refrigerator for 10 to 20 minutes to let it cool; it will be easier to work with.
4. Sprinkle flour on a flat surface, and begin rolling your dough on top.
5. Leave it 1/4 inch thick and cut out your shapes.
6. Place in the oven for 15 to 20 minutes until they appear golden around the edges.
7. Cool before decorating.
8. To prepare your chocolate you will need to bring water to a boil in a sauce pan. Place the chocolate in a metal bowl and place it on top of your boiling water. Stir until chocolate is smooth; be sure not to stop since chocolate can burn very easily; this is why you do NOT want to microwave it.
9. Once the chocolate is melted take a small spatula or butter knife and begin to decorate your cookies!
10. Molding chocolates come in most colors however if you can't find the color you're looking for just buy white chocolate and add some food coloring.
Title: Carrot Cake With Lemon Icing
Ingredients:
- 1 all-purpose flour
- 1/2 bicarbonate of soda
- 1/2 mixed spice
- 1/2 ground ginger
- 1 salt
- 1 caster sugar
- 1 1/2 carrots
- 1/2 walnuts
- 2 eggs
- 3/4 vanilla essence
- 1 icing sugar
- 1 lemon juice
- 1 butter
- 1 vanilla essence
- 3 -4 lemon peel
Instructions:
1. Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
2. Beat well with a wooden spoon until thoroughly mixed.
3. Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
4. Cool for a few minutes before turning out onto a cake cooler. Set aside.
5. When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
6. TO MAKE THE LEMON ICING:
7. Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
8. Spread thickly onto cooled cake and top with lemon peel.
Title: Chocolate-Covered Strawberries
Ingredients:
- 2 strawberries
- 1 1/2 corn syrup
- 2 butter
- 6
Instructions:
1. Wash strawberries and pat dry.
2. Place on paper towels until they reach room temperature.
3. Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
4. Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
5. Allow excess chocolate to drip off into pan.
6. Place stem side down on waxed paper covered baking pan or cookie sheet.
7. Refrigerate until set, about 15-20 minutes.
Title: Pepparkakor Balls
Ingredients:
- 3 1/4 flour
- 1 ground ginger
- 2 cinnamon
- 1 ground cloves
- 1 baking soda
- 1/2 allspice
- 1/2 nutmeg
- 1 butter
- 1 sugar
- 1 egg
- 1/2 light molasses
Instructions:
1. Sift flour, ginger, cinnamon, cloves, baking soda, allspice and nutmeg together.
2. Cream butter and add sugar gradually, beating until fluffy.
3. Add egg and molasses and beat well.
4. Gradually add flour mixture, beating until well blended.
5. Wrap dough in waxed paper and chill overnight.
6. Roll into balls, flatten with a glass dippped in granulated sugar.
7. Place 2 inches apart of a lightly greased baking sheet.
8. Bake at 350 degrees for 6 to 8 minutes.
9. Watch closely to avoid burning.
Title: Tiramisu Eggnog Trifle
Ingredients:
- 1 1/3 sugar
- 2 sugar
- 1/4 dark rum
- 1 dark rum
- 4 brandy
- 12 ground nutmeg
- 1/2 mascarpone cheese
- 4 vanilla extract
- 2 instant espresso powder
- 2 Kahlua
- 6 1/2 bittersweet chocolate
- 7 lemon leaves
- 2 chocolate
- 1
- 8
- 40
Instructions:
1. Whisk 1-1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks and nutmeg in metal bowl.
2. Set bowl over saucepan of simmering water(do not allow bottom of bowl to touch water).
3. Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140F for 3 minutes, about 5 minutes total.
4. Remove bowl from over water.
5. Whisk mascarpone, 1 container at a time, into warm custard until blended.
6. Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy and 1 teaspoon rum in large bowl until cream holds peaks.
7. Fold in mascarpone mixture.
8. Bring 1 cup water to simmer in small saucepan.
9. Remove from heat.
10. Add 2 tablespoons sugar and espresso powder; stir to dissolve.
11. Mix in liqueur.
12. Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan.
13. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish(biscuit may break).
14. Repeat with enough biscuits to go around bottom sides of dish.
15. Dip more biscuits and arrange over bottom of dish to cover.
16. Spoon 2 cups mascarpone mixture over biscuits; spread to cover.
17. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish.
18. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each.
19. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish.
20. Sprinkle remaining ground chocolate over, covering completely.
21. Cover and chill overnight.
22. Gently press stem end of largest chocolate leaves around edge of trifle.
23. Fill center with smaller leaves.(Can be made 8 hours ahead;chill).
24. *Biscuits or Bourdoirs are available in Italian markets, special foods stores, and some supermarkets.
25. CHOCOLATE LEAVES:
26. Line large baking sheet with foil.
27. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F
28. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely.
29. Arrange chocolate side up on prepared baking sheet.
30. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature.
31. Chill leaves until firm, about 45 minutes.
32. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet.
33. (Can be made 2 days ahead. Cover and keep chilled.)
34. Using small artist brush, carefully brush some leaves with gold dust, if desired.
35. *Available at cake and candy supply stores.
Title: Chocolate Mayonnaise Cake
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 3 cocoa powder
- 2 baking soda
- 1 water
- 1 mayonnaise
- 1 vanilla essence
- 1/4 butter
- 1/2 brown sugar
- 2 milk
- 1 3/4 icing sugar
Instructions:
1. In a large bowl sift together the flour,,cocoa powder and baking soda.
2. Add sugar.
3. Add water,Mayo and vanilla and beat at a medium speed in your food mixer until well combined.
4. Pour into a greased 9-inch square or 11x7x2-inch baking pan.
5. Bake at 350°F for 30-35 minutes.
6. Let cake settle in tin for about 5 minutes before turning out.
7. Cool completely.
8. Icing ******* Melt butter in a pan on a medium heat,stir in brown sugar,stir until bubbly.
9. Remove from heat and stir in Milk.
10. Gradually add icing sugar and beat by hand to get a spreading consistency.
11. Then ice cake.
12. For this cake don't substitute low-fat mayo for regular.
Title: Sour Cream-Frosted Banana Cake
Ingredients:
- 2 brown sugar
- 1 sour cream
- 1 butter
- 1 baking soda
- 4 eggs
- 1/8 salt
- 4 bananas
- 2 vanilla extract
- 4 cake flour
- 1 walnuts
- 1/2 butter
- 4 confectioners' sugar
- 1/4 sour cream
- 1 vanilla extract
Instructions:
1. Cream brown sugar and 1 cup butter. Add eggs 1 at a time, beat well.
2. Add mashed bananas, flour, salt, baking soda and 1 cup sour cream.
3. Add vanilla and nuts last.
4. Pour batter into 3 9" pans or a 13x9" pan. Bake in a preheated 350 degree oven until cake tests done with a tooth pick, about 30-40 minutes for the rounds or 40-50 minutes for the 13x9.
5. To make Frosting: mix 1/2 cup butter, 4 cups confectioners sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoons vanilla and beat until fluffy.
Title: Black Pepper and Fig Biscotti
Ingredients:
- 2 flour
- 2 fresh coarse ground black pepper
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/2 butter
- 1/4 sugar
- 2 eggs
- 2 dried fig
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine dry ingredients. Whisk together butter and sugar. Beat in eggs and egg whites, one at a time, mixing well to distribute the butter. Add the dry ingredients and mix until almost smooth. Stir in the figs.
3. Working on a floured surface, shape the dough into 2 logs, 14 inches long, by 1 1/2 inch thick. Place logs on a cookie sheet coated with baking spray, at least 4 inches apart and flatten to 1/2 inch high. Bake for 18 - 23 minutes, until firm. Cool for 10 minutes. Meanwhile, reduce the oven to 300 degrees.
4. Using a serrated knife, slice the cooled loaves into diagonal slices, 1/2 inch wide. Stand them on the cookie sheet with some space around each one and bake for 30 minutes until crisp. Cool completely before storing.
5. Notes: I like mission figs for this recipe, better than the calmryna ones. Also, I always eat the four end pieces while I'm baking the rest of the slices for the second time.
Title: Mango Mousse
Ingredients:
- 2 mangoes
- 1/2 white rum
- 2 icing sugar
- 60 salt
- 100 icing sugar
- 2
- 1
- 2
Instructions:
1. Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
2. Whip the cream and fold into the fruit puree.
3. Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
4. Chill for 1-2 hours before serving.
Title: Baklava
Ingredients:
- 125 phyllo pastry
- 125 butter
- 125 walnuts
- 1 cinnamon
- 1/8 sugar
- 1/4 sugar
- 1/4 water
- 2 honey
- 1/8 lemon juice
Instructions:
1. Melt butter, grease rectangular tin. Layer half the pastry one on top of the other brushing each layer with melted butter.
2. Combine finely chopped nuts, cinnamon and 1/8 cup sugar. Sprinkle evenly over top layer.
3. Complete by continuing to layer with filo pastry, still brushing with butter between layers.
4. Cut into diagonals with a sharp knife, cutting right down to the base. Brush top layer with butter.
5. Bake at 180 degrees fan forced.
6. Combine 1/4 cup sugar, water, honey and lemon juice in saucepan, stir over low heat until sugar is dissolved.
7. Bring to boil. Pour hot syrup over baklava, leave so that the syrup can be absorbed.
8. Serve once absorbed and enjoy.
Title: Caramel-Walnut Upside-Down Banana Cake
Ingredients:
- 1/2 unsalted butter
- 1 golden brown sugar
- 3 dark corn syrup
- 3/4 walnut halves
- 1 3/4 walnut pieces
- 1 flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/2 sugar
- 2 golden brown sugar
- 1 eggs
- 3 banana
- 1 sour cream
- 1 dark rum
- vanilla extract
- vanilla ice cream
Instructions:
1. Topping.
2. Spray 8 inch round cake pan with 2 inch high sides with nonstick spray.
3. Bring butter,sugar and corn syrup to boil in medium saucepan, stirring constantly until butter melts:boil for 1 minute.
4. Stir in nuts;spread topping in prepared pan and let cool completely.
5. Cake.
6. Preheat oven to 350 degrees.
7. Sift first four ingredients into medium bowl.
8. Using electric mixer, beat butter and both sugars in large bowl until blended.
9. Beat in eggs 1 at a time, then mashed bananas,sour cream,rum and vanilla.
10. Beat in dry ingredients just until combined.
11. Spoon batter into pan.
12. Bake cake until tester inserted into center comes out clean, about 55 minutes.
13. Cool 15 minutes.
14. Cut around cake and place platter over pan. Holding pan and platter together, turn over.
15. Let stand 5 minutes then gently lift off pan.
16. Cool at least 15 minutes for topping to set.
17. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Title: Mexican Pineapple Cake
Ingredients:
- 2 unsifted flour
- 2 baking powder
- 2 sugar
- 20 crushed pineapple
- 2 eggs
- 1
Instructions:
1. Preheat oven to 350°F.
2. In large mixing bow, gently stir together all ingredients by hand until well combined.
3. Pour into a greased and floured 13x9-inch pan and bake for 35 minutes.
4. Remove from oven and cool.
Title: Oatmeal Chocolate Chip Cake
Ingredients:
- 1 3/4 boiling water
- 1 quick oatmeal
- 1 brown sugar
- 1 white sugar
- 1/2 margarine
- 2 unsifted flour
- 1 3/4 baking soda
- 1 salt
- 1/2 chocolate chips
- 2
- 12
- 3/4
Instructions:
1. Pour the boiling water over the oatmeal in a large mixing bowl.
2. Let stand 10 minutes.
3. Add the margarine to the hot mixture.
4. When the margarine is melted add the two sugars and mix well.
5. Mix dry ingredients and add to oatmeal mixture along with about half of the chocolate chips.
6. Pour the mixture into 9x13 inch pan and sprinkle with remaining chocolate chips and the nuts Bake in 350 degree oven 40 minutes or until done.