lumicero/recipes-ing2inst huggingface dataset:
Title: Rice Pudding With Lemon Sauce
Ingredients:
- 1 rice
- 6 eggs
- 2 sugar
- 1 nutmeg
- 1 salt
- 1/2 milk
- 1/2 butter
- 1/2 water
- 3 cornstarch
- 3/4 sugar
- 1/8 salt
- 1/3 lemon juice
- 1 butter
- 1 egg
Instructions:
1. cook rice.set aside.
2. beat eggs, till light and lemon colored.add sugar, nutmeg, salt and milk and cooked rice to a large mixing bowl.
3. Pour into 2 quart baking dish.in which 1 stick of butter has been melted.
4. bake at 400* for 30 minutes.(center should be a little shaky).
5. to prepare LEMON SAUCE:.
6. mix cornstarch with water, stir till dissolved -- in a saucepan, mix sugar, salt, lemon juice, butter and egg.add cornstarch mixture --
7. stir and cook slowly, till thick -- remove from heat and add a few drops of yellow food coloring is desired.
8. this is good over bread pudding, rice pudding or leftover crumbled cake.
9. makes about 1 cup -- .
Title: Almond Filo Snake
Ingredients:
- 2/3 confectioners' sugar
- 1/3 egg
- 1 1/3 lemon zest
- 1 rose water
- 1 olive oil
- 1/4 phyllo pastry
- 1 cinnamon
- 2 confectioners' sugar
- 2
- 9
- 1
Instructions:
1. Preheat oven to 350°F Lightly grease an 8 inch round springform pan.
2. Place all of the almonds in a bowl with the confectioners sugar. Put the egg white in a small bowl and lightly beat with a fork. Add to the almonds with the lemon zest, essence and rosewater. Mix to a paste.
3. Divide the mixture in to thirds and roll each portion into a sausage shape about 18 inches long and 1/2 inch thick.
4. If the paste is too sticky to roll, add some confectioners sugar to the work surface.
5. Mix the two oils in a small bowl. Remove 1 sheet of filo and cover the rest with a damp towel to keep from drying out. Brush the sheet of filo with the oils, then cover with 2 more oiled sheets.
6. Place 1 almond "snake" along the length of the oiled pastry and roll up to enclose the filling. Form into a coil and place the coil in the center of the oiled pan. Repeat and use oil to join the "snakes" and continue shaping to make a large coil.
7. Add the cinnamon to the egg yolk and brush over the snake. Bake for 30 minutes, then remove the side of the pan and turn the snake over. Bake for another 10 minutes to crisp the base.
8. Dust with confectioners sugar, cut into wedges and serve warm.
9. NOTE: The snake will keep for up to 3 days, but should not be refrigerated.
Title: Not Your Typical Chocolate Chip Cookies- Low Fat
Ingredients:
- 3/4 applesauce
- 1/2 banana
- 1/2 cocoa powder
- 2 stevia
- 1/2 salt
- 1/2 ground cardamom
- 2 1/4 whole wheat pastry flour
- 1 baking soda
- 3/4 chocolate chips
- 1/2 walnuts
Instructions:
1. Preheat oven to 375°F.
2. Combine the applesauce, bananas, cocoa powder, stevia, salt and cardamom in a medium saucepan.
3. Heat over low heat for about 2 minutes, whisking to blend everything.
4. Sift together the flour and baking soda into a large bowl.
5. Mix in the banana mixture until well combined.
6. Fold in the chocolate chips and walnuts.
7. Drop onto a parchment lined or lightly oiled baking sheet.
8. Bake for 14-16 minutes, until they look slightly underdone (like other chocolate chips cookies, they will firm up after they are cooling).
9. Let rest on cookie sheet for about 5 minutes, then transfer to a cooling rack.
Title: Toffee Almond Whole Wheat Bars
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 instant coffee
- 1/4 salt
- 2 whole wheat flour
- 1 chocolate chips
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Blend together butter, brown sugar, instant coffee, salt, and whole wheat flour.
3. Spread mixture into a ungreased 13x9-inch pan.
4. Bake for 20 minutes or until golden brown.
5. Remove from the oven and immediately sprinkle with the 1 cup of chocolate chips. Once the chips have melted - spread the chocolate evenly over the bar.
6. Lightly press sliced almonds into the chocolate.
7. Let stand in pan until cooled and then remove and cut into 36 pieces.
Title: Pumpkin Cookies
Ingredients:
- 1 pumpkin
- 2 milk
- 2 sugar
- 2 eggs
- 1 Crisco shortening
- 2 vanilla
- 4 flour
- 2 baking soda
- 4 baking powder
- 2 cinnamon
- 2 chocolate chips
- 1 salt
Instructions:
1. In large bowl mix pumpkin,milk,sugar,eggs,crisco/butter, and vanilla.
2. In separate bowl mix flour, baking soda,baking powder,cinnamon, and salt.
3. Add dry ingredients to pumpkin mixture, and blend well.
4. Add chocolate chips.
5. Drop by rounded tablespoonful onto cookie sheet. Bake at 375* oven for 10-15 minutes, or till done. My oven took 9 minutes.
Title: Crazy Cake Frosting
Ingredients:
- 2 sugar
- 1/2 butter
- 1 salt
- 1/2 cocoa powder
- 1/2 milk
- 1 vanilla
Instructions:
1. Combine all ingredients except vanilla in a sauce pan. Bring to a boil and boil for only 1 minute.
2. Remove from heat and cool.
3. Add vanilla and beat with fork or beaters until spreading consistency.
4. Cooking time does not include time to cool.
Title: Italian Cheesecake
Ingredients:
- 1 lemon
- 1 orange
- 3 ricotta cheese
- 1 flour
- 1 1/2 sugar
- 1/4 heavy cream
- 2 vanilla
- 9 eggs
- 1/4 confectioners' sugar
Instructions:
1. Butter and flour a 9" spring form pan.
2. Finely zest lemon and orange (I use a micro planer) and set aside.
3. Juice lemon and orange and set aside. (I used a lemon/orange a friend brought back from Florida -- if you have one, use it!).
4. In a large bowl, combine ricotta and zest and whisk until smooth.
5. Sift in sugar and flour and mix.
6. Add cream and vanilla and mix.
7. Whisk in eggs one at a time.
8. Pour into prepared pan.
9. Bake at 325°F for 1 1/2 - 2 hours, or until knife comes out clean.
10. Turn off oven, open door and let rest in oven for 30 minutes.
11. Remove spring form and refrigerate for at least 2 hours.
12. I brought mine up to room temperature before serving.
Title: Molasses Cookies
Ingredients:
- 1 molasses
- 1 egg
- 1 baking soda
- 2 ground ginger
- 1 white vinegar
- 1 clove
- 1 shortening
- 1 salt
- 1 brown sugar
- 4 all-purpose flour
Instructions:
1. In a saucepan, bring molasses to a boil. Add baking soda and vinegar. Blend well and let cool.
2. Add shortening, brown sugar, egg and dry ingredients sifted together.
3. Roll into a log in wax paper and chill for at least 5-6 hours.
4. Remove from refrigerator, and slice thinly. Place on cookie sheets and bake in a preheated 350 degree oven for 6-9 minutes or just until done.
5. ***NOTE: baking time may vary based on how thick/thin you rolled the log and how thinly you sliced your cookies.
Title: Berries Aux Creme D'orange for Chef Flower
Ingredients:
- 1/2 blueberries
- 1/2 raspberries
- 1/2 strawberry
- 1 sugar
- 1 Grand Marnier
- 3 vanilla ice cream
- orange zest
Instructions:
1. Rinse berries and set to drain. Slice strawberries.
2. Dissolve sugar in liqueur.
3. Place berries in a bowl and drizzle with the sugar/liqueur mixture. Toss gently to coat. Chill for 1 hour.
4. Scoop 1/2 cup measure of ice cream into a bowl and top with 1/4 cup of the berries. Drizzle with juice and garnish with orange curls or coconut.
Title: Coffee-Cocoa Snacking Cake
Ingredients:
- 5 unsalted butter
- 1 2/3 granulated sugar
- 2 eggs
- 1 pure vanilla extract
- 1/2 table salt
- 7 1/4 unbleached all-purpose flour
- 2 1/2 baking soda
- 1 baking powder
- 1 brewed coffee
- 1 1/2
Instructions:
1. Position a rack in the center of the oven and heat the oven to 350°F Generously butter a 9-inch-square baking pan. Line the bottom of the pan with a square of parchment, butter the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.
2. If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1 minute. Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.) Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.
3. Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.
4. Make Ahead Tips: The cake can be wrapped in plastic and stored at room temperature for up to five days. Also freezes well.
Title: Smooth Strawberry Pudding
Ingredients:
- 2 unflavored gelatin
- 1/2 cold water
- 1 skim milk
- 3 honey
- 1 1/2 vanilla extract
- 4 frozen unsweetened strawberries
- 8 mint leaves
Instructions:
1. In a medium size saucepan, sprinkle gelatin over water. Set aside for 5 minutes to soften. Add skim milk and honey and heat over medium heat, stirring constantly, until gelatin dissolves.
2. Remove from heat and stir in vanilla.
3. In a food processor, puree strawberries. Add gelatin mix and process until just blended.
4. Divide among 8 dessert glasses and chill until set. Decorate with mint leaves before serving.
Title: Low Fat Low Sugar Chocolate Apple Snack Cake
Ingredients:
- 3/4 whole wheat flour
- 3/4 flour
- 1 baking soda
- 1/4 salt
- 1/2 water
- 1 applesauce
- 1/4 lemon juice
- 1 vanilla
- 1 apple
- 1 sugar
- 1/2 cinnamon
- 1/2
Instructions:
1. Oven to 350°.
2. Spray a square pan with nonstick spray, I used a glass pan.
3. Combine first 5 ingredients in bowl.
4. In another bowl, combine water, oil, lemon juice, vanilla.
5. Add to dry ingredients, stir until just combined.
6. Toss apples with sugar and cinnamon, fold into batter.
7. Pour into prepared pan.
8. Bake for 30-35 minutes or until done.
Title: Judi's Luscious Lemon
Ingredients:
- 2 graham cracker crumbs
- 4 sugar
- 1/4 butter
- 1 margarine
- 1 1/2 instant lemon pudding
- 2 milk
- 1 fresh lemon juice
- 1/2 cream cheese
- 2 powdered sugar
- 1 Cool Whip
Instructions:
1. PREPARE CRUST: In a 9 x 13 inch oven-proof dish mix graham cracker crumbs, sugar, and melted butter or margarine.
2. Press mixture firmly into dish to make a crust.
3. Place graham cracker crust in a 300 degree oven for 8 minutes or until slightly brown.
4. Remove and allow to cool.
5. PREPARE 1ST LAYER: Mix softened cream cheese and powdered sugar with a mixer until smooth and thoroughly blended.
6. Add lemon extract and mix well.
7. Fold in 1/2 cup of the Cool Whip topping.
8. PREPARE 2ND LAYER: Mix the package of lemon pudding with 1 1/2 cups of cold milk with a mixer or whisk.
9. Add fresh lemon juice.
10. Blend all until mixture begins to thicken.
11. ASSEMBLE: Spread cream cheese filling (1st layer) over cooled graham cracker crust.
12. Be careful not to disrupt the crust too much.
13. Pour lemon filling (2nd layer) over the cream cheese filling, covering the entire thing.
14. Finish the dessert by spreading the Cool Whip topping over both layers.
15. Refrigerate for at least 4 hours before serving.
16. Enjoy!
Title: Pennsylvania Dutch Sour Cream-Apple Pie
Ingredients:
- 1 sour cream
- 1 1/4 sugar
- 3/4 egg
- 1 all-purpose flour
- 1/4 salt
- 1/4 vanilla extract
- 2 apples
- 7 -8 all-purpose flour
- 1 sugar
- 1/2 light brown sugar
- 1/2 ground cinnamon
- 1 salt
- 1 walnuts
- 3/4 unsalted butter
- 6
Instructions:
1. Place the prepared pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
2. In a big bowl, whisk the sour cream, sugar, egg, flour, salt, and vanilla until well blended.
3. Add in the apples; mix well.
4. Turn the filling into the chilled pie shell; smooth the top with your hands, laying the apple slices down flat.
5. Place the pie on the center oven rack; bake for 15 minutes; decrease heat to 350°; bake for 30 minutes.
6. Meanwhile, make the topping: in a big bowl, combine the flour, sugars, cinnamon, salt, and walnuts; add in the butter and stir with a fork, then switch to your hands rubbing the mixture gently between your fingers until it forms uniform crumbs; refrigerate until ready to use.
7. Remove pie from oven and carefully dump the streusel topping in the center, spreading it evenly over the surface with your hands.
8. Tamp the topping down lightly.
9. Return pie to oven, placing it so that the part that faced the back of the oven now faces the front.
10. Slide a foil-line baking sheet onto the rack below to catch any spills.
11. Continue baking for about 20 minutes or until golden brown.
12. Transfer pie to wire rack to cool for at least 2 hours before serving;
13. You may serve this pie chilled, so after it is thoroughly cooled, cover with loosely tented foil and refrigerate at least 2 hours.
Title: Banana Spice Snack Cake
Ingredients:
- 1/2 unsalted butter
- 3/4 light brown sugar
- 1 egg
- 1/4 buttermilk
- 1 vanilla extract
- 2 bananas
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Coat a 8-inch square baking pan with nonstick cooking spray.
3. In a large mixing bowl, with electric mixer, cream butter (or shortening) and brown sugar. Beat in egg, buttermilk, vanilla, and mashed banana until blended.
4. In a bowl, combine dry ingredients and spices.
5. Mix the dry ingredients into the butter mixture until moistened. Do not overbeat.
6. Pour batter into prepared pan and spread evenly.
7. Bake 25-30 minutes, or until a wooden skewer inserted into middle of cake comes out clean.
8. Cool in pan on wire rack for about 20 minutes.
9. Serve warm, or room temperature.
Title: Yogurt Parfait
Ingredients:
- raspberries
- dark chocolate
- mint leaf
- vanilla yogurt
Instructions:
1. spoon vanilla yogurt into bowl(s).
2. grate chocolate on top of the yogurt.
3. refigerate it for 2 min.
4. put freeze-dried rasberries on the sides in the bowl(s).
5. wash the mint leaves.
6. put one mint in the center of each bowl.
Title: Hawaiian Honeymoon Cake
Ingredients:
- 1 mandarin oranges
- 1 pineapple chunks
- 1 sweetened coconut
- 1 1/2 eggs
- 1/2 Cool Whip
- 4 instant pudding mix
- 2 cream cheese
- 1 unflavored gelatin
- 2
- 1
Instructions:
1. CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.
2. Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
3. Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
4. Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
5. Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
6. Cool thoroughly.
7. FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
8. Gently stir in Cool Whip until well-incorporated but do not overmix.
9. Spread frosting on cooled cake and sprinkle with remaining coconut.
10. Chill well before serving and store the cake in the refrigerator.
Title: Sugar Cookie With Hazelnuts
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 hazelnut extract
- 1 baking powder
- 1 baking soda
- 3 flour
Instructions:
1. 400°F.
2. sift all dry ingredients.
3. beat butter and sugar, add egg and hazeelnut extract.
4. Add dry ingredients do not beat, make 2 logs and refrigerate 2 hours. Cut cookies 1/4 inches, bake 12 mtes.
Title: Chocolate Torte
Ingredients:
- 2 eggs
- 1 1/2 icing sugar
- 1/8 salt
- 2 butter
- 6 sugar
- 1/2 vanilla
- 1
- 2
- 4
- 1
Instructions:
1. Seperate eggs.
2. Cream butter and slowly add icing sugar and salt.
3. Add 2 egg yolks and beat.
4. Melt chocolate with coffee.
5. Add to mixture.
6. Beat egg whites stiff and fold into mixture.
7. Slice each layer in half for a total of 4 layers.
8. Spread filling between layers.
9. Whip cream until stiff adding sugar and vanilla gradually, just as the cream starts to thicken.
10. Spread whipped cream all over cake and place in freezer.
11. Serve frozen.
Title: Chocolate Buttercream Frosting
Ingredients:
- 3 3/4 powdered sugar
- 1/4 salt
- 1/3 milk
- 1 vanilla
- 1/3 butter
- 1/2 cocoa powder
Instructions:
1. Beat all ingredients on low to start until butter is incorporated. Then increase beating speed to med-low to thoroughly mix. Mix until smooth and fluffy.
2. After beating, if your frosting doesn't seem easily spreadable, add more milk slowly by tablespoons (mixing in between additions).
3. Note: 1/2 tsp of other extracts may be added to suit your cake. We love to add orange extract to spread on a chocolate or yellow cake.
Title: Brownie Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 12
- 4 -5
- 1
- 3/4
Instructions:
1. Prepare chocolate mousse by making 1 envelope Dream Whip (follow package instructions.) Add box of chocolate instant pudding mix and 3/4 cup milk.
2. Beat until smooth.
3. DO NOT CHILL.
4. Place half of brownies in a trifle bowl.
5. Layer mousse, caramel, whipped cream, and toffee bits.
6. Start with brownies again and layer each ingredient.
7. Garnish op with chocolate curls and toffee bits.
8. Chill 8 hours or overnight.
Title: Red Velvet Cupcakes With Cream Cheese Frosting (Vegan)
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 1 1/4 all-purpose flour
- 1 granulated sugar
- 2 cocoa powder
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/3 canola oil
- 2 vanilla extract
- 2 margarine
- 1/4 vegan cream cheese
- 1 powdered sugar
- 1/4 vanilla extract
- 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees and line muffin pans with liners.
2. Whisk together the soy milk and vinegar and set aside to curdle.
3. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
4. Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
5. Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
6. Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
7. Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
8. Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
9. Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
10. For frosting:
11. Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
12. Scrape down the sides and mix until smooth and creamy.
13. Mix in the vanilla.
14. Keep tightly covered and refrigerated until ready to use.
Title: Oreo Pudding Poke Cake
Ingredients:
- 1 pudding
- 2 milk
- 4
Instructions:
1. Make cake mix according to directions and bake in a well-greased 9×13 pan.
2. Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
3. Let pudding mixture sit for about 2 minutes.
4. You want it to thicken slightly so it isn’t overly runny but not fully thickened into pudding.
5. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
6. Pour pudding mixture over warm cake.
7. Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
8. Once it is set, top with crushed Oreo cookies.
Title: Cafe Choc Chip Cookies
Ingredients:
- 180 butter
- 1/3 caster sugar
- 125 sweetened condensed milk
- 1 1/2 self raising flour
- 250
Instructions:
1. Preheat the oven to 180°C Grease and line a biscuit tray.
2. Place the butter and sugar in a mixing bowl and, with an electric mixer, beat until light and creamy.
3. Beat in the condensed milk.
4. Add the flour and mix on low speed until smooth.
5. Stir in the choc bits until well combined.
6. Roll about 2 teaspoonfuls of the mixture into balls and place on the lined tray.
7. Press each ball gently with a floured fork.
8. Bake for 12-15 minutes or until lightly golden.
9. Remove from the oven and allow to cool on the trays.
10. Store in air-tight containers.
Title: Australian Hasty Pudding
Ingredients:
- 1 butter
- 125 sugar
- 1 egg
- 250 self-raising flour
- 60 milk
- 2 golden syrup
Instructions:
1. Preheat oven to 180°C.
2. Melt butter, add sugar and egg. Beat briskly then add flour, and then milk. Beat to batter consistency.
3. Pour golden syrup into a buttered/greased small pie dish (my Granny used an old enamel baking dish that holds about two cups of liquid - it's important the dish is not too shallow and the batter not spread too thinly) and allow to settle, then pour batter on top of golden syrup.
4. Bake for about 25-30 minutes. It should have a crisp, golden crust (almost biscuit-like) and a soggy bottom. Spoon straight from pie dish into bowls and serve with ice-cream or cream and a little extra golden syrup.
Title: Low Carb Chocolate Cream Pie Treats
Ingredients:
- 2 pecan halves
- 2 butter
- 1/2 cinnamon
- 1 salt
- 1 heavy cream
- 1 sugar-free vanilla pudding mix
- 3 chocolate
- 1 heavy cream
- 1 sugar-free vanilla pudding mix
- 2
- 1
Instructions:
1. Process the pecans, cinnamon & pinch of salt in a food processor until the pecans are finely ground. Pour the melted butter slowly into the ground pecans while food processor is running.
2. Line a cupcake pan with paper liners. Distribute the ground pecan mixture evenly among the 12 liners. Using another cupcake liner on the bottom of a small jar, compress & spread the pecan mixture into a thin crust. Put the pan in the refrigerator to firm up while you complete the other steps.
3. Whip one cup of heavy cream with three packets of Truvia. When the cream is almost fully whipped, stop the mixer & add the sugar-free pudding mix powder. Finish whipping, then while wisking at a lower setting, drizzle the melted unsweetened chocolate slowly into the cream.
4. Using a scoop, distribute the chocolate cream mixture into the cupcake liners, on top of the pecan crusts. Spread smooth with a small spatula.
5. Whip another cup of heavy cream with two Truvia packets until almost fully whipped. Add the tablespoon of sugar-free vanilla pudding mix powder & then finish whipping. Distribute onto the top of the chocolate mixture. Chill for a few minutes until fully set. Enjoy!
Title: Sour Cream Coffee Cake Maman Deyell
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 1/2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 vanilla
- 1 sour cream
- 1/3 brown sugar
- 1/4 walnuts
- 3 cinnamon
Instructions:
1. Mix dry ingredients.
2. Cream butter and sugar, add eggs and sour cream, add vanilla, add dry ingredients.
3. Chop walnuts and mix with brown sugar.
4. Put half batter in grease bundt pan.
5. Sprinkle half of brown sugar mixture and slash through with knife.
6. Add rest of batter and sprinkle the other half of brown sugar mixture on top of batter.
7. Bake at 350 for 50-55 minutes.
Title: Key Lime Margarita Cupcakes With Key Lime Frosting
Ingredients:
- 1 unsalted butter
- 2 sugar
- 1 eggs
- 4 cake flour
- 2 1/2 salt
- 1/2 baking soda
- 1 baking powder
- 1/2 unsalted butter
- 1 cream cheese
- 1/2 key lime
- 4 key limes, juice of
- 4 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Directions:.
2. Preheat oven to 350 degrees F and grease cupcake pans.
3. tIn a large mixing bowl beat together butter and sugar until fluffy. Add oil and eggs 1 at a time.
4. tIn a separate mixing bowl combine flour, salt, baking soda, and baking powder.
5. tTo large mixing bowl add margarita mix and flour alternately, beginning and ending with flour.
6. tFill cupcake pans ¾ full on each cup and bake for 28-30 minute.
7. For frosting:.
8. In a large mixing bowl combine softened butter, cream cheese, lime zest and juice, and vanilla. Add powdered sugar ½ cup at a time until frosting is a decent consistency.
9. After cupcakes have cooled frost and serve.