lumicero/recipes-ing2inst huggingface dataset:
Title: Bourbon Fruit Layer Dessert
Ingredients:
- 3 oranges
- 8 fresh strawberries
- 2 1/2 Bourbon
- 2 chocolate
- 1 powdered sugar
- 1 1/2 strawberry
Instructions:
1. Peel each orange and finely dice the flesh, discarding the tough core and any seeds (I find it easiest to quarter each orange, then peel).
2. Hull and dice the strawberries.
3. Put both fruits in a bowl and add the bourbon. Add 1/2 tablespoon of the sugar and stir. Leave to soak for about 30 minutes in the fridge. Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours.
4. Finely grate the chocolate until you have the required 4 tablespoons grated (chilling it beforehand stops it from melting in your hands as you grate it) .
5. When the fruit has finished soaking, whip the cream until it starts to stiffen.
6. Add the remaining 1 tablespoon of sugar to the cream.
7. Drain the fruit through a sieve, pouring the juices and bourbon into the whipped cream. Stir gently to mix.
8. In four glasses, put a layer of fruit, then cream, then chocolate flakes. Repeat the layers of fruit, cream and chocolate, finishing with the chocolate. If desired, top with a fanned strawberry.
Title: Ginger Cake with Fudge Frosting
Ingredients:
- 225 butter
- 225 dark muscovado sugar
- 25 golden syrup
- 2 ground ginger
- 2 eggs
- 300 milk
- 375 all-purpose flour
- 2 baking soda
- 75 butter
- 175 sugar
- 175
Instructions:
1. Heat the oven to 150*C.
2. Line a 9 inch square cake tin with baking parchment.
3. (Butter the tin first) Melt the butter, sugar and syrup in a saucepan set over a medium heat.
4. Remove from the heat and leave to cool slightly.
5. Then stir in the ground ginger, eggs and milk.
6. Sift the flour and soda into a large bowl.
7. Make a well in the center, add the ginger mixture and blend together until smooth, using a large spoon or whisk.
8. Pour the mixture into the cake tin and bake for 1 hour until firm to the touch and a skewer inserted into the center comes out clean.
9. Remove from the oven and allow to cool completely.
10. When cold, wrap in foil and leave for 3 days to improve.
11. Heat the frosting ingredients in a heavy based pan over a moderate heat, until melted.
12. Bring to a boil and simmer for 5 minutes, stirring constantly and taking care that the frosting does not burn.
13. Remove from the heat and whisk until just thickened to a pouring consistency.
14. Leave to cool and set a little.
15. Spread over the top of the cake.
16. For a smooth finish dip a palette knife in hot water and run it across the top, repeating as necessary.
17. You may prefer the slightly rough and textured look, which comes naturally.
Title: Creamy Topped Fruit Salad
Ingredients:
- 1 lemon juice
- 2 lemon peel
- 1 powdered sugar
- 1/2 blueberries
- 1/4 strawberry slices
- 2 grapes
- 2
Instructions:
1. Combine neufchatel cheese, lemon juice & peel, mixing well until blended.
2. Beat whipping cream until soft peaks form.
3. Gradually add sugar, beating until stiff peaks form.
4. Fold into neufchatel cheese mixture; chill.
5. Layer fruit in 2 1/4-quart glass serving bowl.
6. Top with neufchatel cheese mixture.
7. Sprinkle with nuts, if desired.
8. Chill.
Title: Not German Apple Cake
Ingredients:
- 3 green apples
- 1 1/2 white sugar
- 1 brown sugar
- 1/2 eggs
- 3 all-purpose flour
- 3 cinnamon
- 2 1/2 nutmeg
- 1/2 ginger
- 1/2 - 1 baking soda
- 1 salt
- 1/2 walnuts
- 1 pecans
- 2 vanilla extract
- 3 margarine
- 3 coconut oil
- 3 white sugar
- 3 brown sugar
- 1/2 milk
- non-dairy milk substitute
- vanilla extract
Instructions:
1. Place chopped apples in lightly salted water while preparing the batter.
2. Beat together oil and white and brown sugars. Add eggs, one at a time, until well blended.
3. Sift together dry ingredients. Add to egg-sugar mixture, mixing well.
4. Stir in well drained apples, nuts, and vanilla.
5. Spread evenly into lightly oiled and floured bundt or tube type pan.
6. Bake at 325 for 1 1/2 hours or until done. Cool in pan 20 minutes. Turn out onto a wire rack to cool completely.
7. To make glaze, mix all glaze ingredients in a small sauce pot and bring to a boil. Boil 1 minute. Cool slightly, spread over cake.
Title: Panda Donuts
Ingredients:
- 20
- 1/2
- 10
- 24
Instructions:
1. Preheat oven to 325 degrees F. Spray two donut pans with nonstick cooking spray; set aside. Prepare cake batter according to package directions.
2. Spoon batter into prepared pans, filling only about 1/2 way up the sides the wells. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely. Repeat process with remaining batter.
3. Melt the white and black candy melts according to instructions. Dip each donut into the melted white chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Sprinkle the bottom 3rd of the donut with confetti sprinkles. Let set completely.
4. Transfer melted black candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe chocolate onto each cookie half, place on rack and chocolate let set.
5. Pipe the eyes and mouth of the panda onto the donut. Use a sharp pairing knife and make 2 cuts along the sides for the ears, then insert the chocolate covered Oreos into the cuts.
Title: Caramel-Walnut Brownies
Ingredients:
- 1 evaporated milk
- 2/3 butter
- 1 vanilla extract
- 3/4 ground cinnamon
- 2 walnut halves
- 3/4
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Unwrap caramels and place in a medium saucepan.
3. Add 1/3 cup evaperated milk cook over low heat until caramels melt; stirring often.
4. Remove from heat and set aside.
5. Stir until just blended.
6. Mix cake mix, butter, vanilla and cinnamon.
7. Spread half the dough into greased 9 in square pan Chill remaining dough.
8. Bake at 350 for 10 minutes.
9. Cool in pan on a wire rack for 5 minute.
10. Pour caramel mix over brownie layer.
11. Sprinkle with walnuts.
12. Spoon remaining dough into 9 equal portions on wax paper.
13. Pat each portion into a 3 inches circle. Place circles over walnuts, overlapping slightly Dough will spread during baking).
14. Bake at 350 for 25 minutes.
15. Cool completely in pan on wire rack. Cover and chill thoroughly before cutting.
Title: One Hour Lemon Tart With Pecan Crust
Ingredients:
- 3/4 all-purpose flour
- 3/4 ground pecans
- 8 butter
- 1/2 golden syrup
- 1 lemon
- 1 1/2 butter
- 8 vanilla extract
- 1 eggs
- 4
Instructions:
1. Pre-heat oven to 350.
2. CRUST: Combine flour, ground pecans and butter in food processor and pulse to combine well. Drizzle in enough golden syrup while processor is running to form a dough ball. Press into pie pan or tart shell. Prick with a fork and blind bake with weights (such as dried beans or rice) for 10 minutes. I've also made this tart without blind baking and it came out just fine!
3. FILLING: Add all ingredients into blender and blend on 'high' until well combined. Pour into tart shell and bake for 35-40 minutes until lightly browned on top.
Title: 100 Calorie Cupcakes With Raspberry Frosting (Courtesy of Curtis
Ingredients:
- 5 salt
- 1 honey
- 3 vanilla extract
- 2 whole wheat flour
- 1/4 baking powder
- 1/2 low-fat cream cheese
- 1 fresh raspberry
- 1
Instructions:
1. Preheat the oven to 325°F.
2. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
4. Fold in the yogurt.
5. In a separate medium mixing bowl combine the flour and baking powder and mix well.
6. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
9. Remove from the oven and cool the cupcakes at room temperature.
10. While the cupcakes are baking, puree the raspberries in a blender until smooth.
11. Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
12. Cool completely.
13. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
14. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
Title: White Lily Praline Pound Cake
Ingredients:
- 1 1/2 pecans
- 1 1/2 butter
- 8 cream cheese
- 3 brown sugar
- 6 eggs
- 3 1/4 all-purpose flour
- 2 vanilla extract
Instructions:
1. Preheat oven to 325 degrees .
2. Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup chopped pecans in pan. Set aside.
3. Cream butter and cream cheese.
4. Add brown sugar and beat until light and fluffy (about 5 minutes).
5. Add eggs one at a time, mixing well after each addition.
6. Fold in flour just until combined. Do not overmix.
7. Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on baking sheet in oven.
8. Bake for 1 1/2 hours or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes and remove to rack to cool completely. Makes 16 servings.
Title: Armenian Christmas Cookies (Kurabia)
Ingredients:
- 2 sweet butter
- 1 egg
- 1 vodka
- 1 1/4 sugar
- 2 vanilla
- 5 flour
Instructions:
1. Preheat oven to 275.
2. Beat butter, egg and rachi with mixer until white and fluffy.
3. Add sugar and vanilla and beat well.
4. Add 4 cups flour one cup at a time.
5. Add more flour 1/4 cup at a time until dough is no longer sticky.
6. Roll out 1/4 at a time to a long rope, 1/2 inch thick. Dough can be colored with food coloring or decorate with sprinkles.
7. Slice on the diagonal about 2 inches long and place on a cookie sheet sprayed with PAM.
8. Bake for about 20 minutes, until slightly firm. Do not allow to brown.
Title: Wicklewood’s Gluten Free Chocolate, Lemon & Lime Tart
Ingredients:
- 4 1/2 xanthan gum
- 1/4 icing sugar
- 2 1/2 salt
- 2 1/2 butter
- 1 cocoa powder
- 3 eggs
- 4 1/2 caster sugar
- 7 lemon, juice and zest of
- 1 lime, juice and zest of
Instructions:
1. Sift flour mix , xanthan, cocoa powder and icing sugar into a mixing bowl, add a pinch of salt
2. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
3. Add cold water a little at a time (approx. 2 tablespoons and pull the mixture together.
4. Wrap in Clingfilm and place in the fridge for 30 minutes.
5. Preheat oven to 200c.
6. Roll out the pastry on a lightly floured surface and use to line the tin.
7. Line with baking parchment and baking beans.
8. Bake for 15 mins, then remove beans and paper and set aside.
9. Turn the oven down to 170c.
10. Place the eggs and sugar in a mixing bowl and whisk until pale and creamy.
11. Add the cream and zest and juice of the lemon and lime, mix well.
12. Pour the mixture into the pastry case and smooth the top.
13. Bake for 30-35 mins or until set.
14. Allow to cool, serve.
Title: Dirty Thumbprint Cookies
Ingredients:
- 3/4 margarine
- 2/3 sugar
- 2 vanilla
- 1 egg
- 1 1/2 flour
- 1/2 baking powder
- 1/2
- 2 1/2
Instructions:
1. Preheat oven to 350.
2. Beat margerine and sugar until fluffy, add vanilla and egg.
3. Stir in flour, cocoa and baking powder.
4. Roll into balls and make an indentation in the middle of each cookie with thumb or end of a wooden spoon.
5. Fill each cookies with about half a tsp of jelly, bake for 12 to 15 minutes.
Title: Sinful Chocolate Chip Cookies
Ingredients:
- 3/4 unsalted butter
- 1 light brown sugar
- 1/2 white sugar
- 2 milk
- 1 vanilla
- 1 egg
- 3/4 baking soda
- 1 1/2 salt
- 1 3/4 flour
- 2 -3 chocolate chips
Instructions:
1. 1: Preheat oven to 350 F.
2. 2: Cream butter and sugar.
3. 3: Stir in milk, vanilla, and egg
4. 4: In a separate bowl, mix flour, salt, and baking soda.
5. 5: Combine both mixtures into 1 bowl and stir.
6. 6: Grease cookie sheets ad evenly distribute dough. Make sure to leave a good amount of space between each cookie.
7. 7: Cook for approximately 20 minutes.
8. 8: Take out of oven when ready, and let cool for 10 minutes.
Title: Aspen Carrot Cake With Raisins and Cream Cheese Frosting
Ingredients:
- 1 brown sugar
- 1 1/2 eggs
- 4 whole wheat pastry flour
- 2 1/2 baking soda
- 3/4 baking powder
- 1/3 salt
- 3/4 cinnamon
- 1 nutmeg
- 1 1/2 carrots
- 1/4 raisins
- 2 powdered sugar
- 1/2 butter
- 4 half-and-half
- 1/2 cream cheese
- 1 vanilla
- 4
- 1/2
Instructions:
1. To make the Cake: Preheat the oven to 350 degrees F.
2. Beat oil, brown sugar and eggs together.
3. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix these dry ingredients into the oil mixture.
4. Now mix in the carrots, raisins, and pineapple juice until just moistened.
5. Pour the batter into a well greased 9 X 13 inch baking pan and bake 40-45 minutes or until a toothpick comes out clean after being inserted into the middle of the cake.
6. Let cake cool on wire rack.
7. Meanwhile for the Frosting: beat all ingredients together until smooth and creamy and frost the cake once it is completely cooled.
Title: Banana Cake With Crunchy Top
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/2 granulated sugar
- 1/2 butter
- 1/4 buttermilk
- 1 banana
- 2 eggs
- 1 vanilla
- 1/4 buttermilk
- 1/3 butter
- 3/4 brown sugar
- 3 flaked coconut
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Grease a 13x9 inch cake pan.
3. Cake: combine flour, baking powder, baking soda and salt in large bowl.
4. Add sugar, butter, 1/4 cup buttermilk and bananas. Beat for 2 minutes with wooden spoon (or electric mixer).
5. Add eggs, vanilla and 1/4 cup buttermilk. Beat for 1 minute.
6. Spread batter evenly in prepared pan.
7. Bake for 30 to 40 minutes or until tootpick inserted in center comes out clean.
8. Topping: while cake is baking, prepare topping. Melt butter in small saucepan (or microwave). Stir in remaining ingredients thoroughly.
9. Remove cake from oven and immediately spread toping evenly over cake.
10. Broil 6 inches below element for 2 to 3 minutes or until bubbly and golden.
Title: Amanda's Blueberry Cobbler
Ingredients:
- 1 1/3 milk
- 6 sugar
- 1 sugar
- 2 flour
- 4 salt
- 2
Instructions:
1. Whip oil and milk together with a fork in a bowl.
2. Combine flour, sugar and salt in another bowl.
3. Add oil/milk mixture to the flour mixture and blend well with a fork.
4. Press 2/3 of the mixture into a 9x13 pan and set the rest of the mixture aside.
5. Pour pie filling on top of crust.
6. Crumble remainder of dough on top of pie filling.
7. Sprinkle 2 tbs of sugar on top
8. Bake in the oven for 30 minutes at 400 Degrees.
9. Place a piece of wax paper on top of the dish (do not seal) while it is cooling and let it cool for at least one hour before serving so it can set up. If not, it will become soggy.
10. Vanilla ice cream is a nice addition to it if you like!
Title: Orange Curd Layer Pudding
Ingredients:
- 1 Grand Marnier
- 4 unsalted butter
- 4 granulated sugar
- 3/4 self rising flour
- 4 baking powder
- 7 milk
- 1/2
- 2/3
Instructions:
1. put juicesin saucepan.
2. Add the booze.
3. butter souffle glass dish.
4. preheat oven to 350 degrees.
5. Beat butter with sugar and maybe a little orange or lemon zest.
6. Beat egg yokes 1 at a time.
7. Sift flour and baking powder over wet mixture.
8. Beat.
9. Slowly add milk and OJ.
10. beat 1/3 egg whites in to mixture and in another bowl beat till stiff
11. Fold in stiff egg whites with a metal spoon.
12. in a glass cooking dish pour in boiling water add dish with mixture into boiling water.
13. cook at 350 for 1 to 1/2 hours.
14. It will be golden when finished.
15. let stand for 10 to 15 minutes.
16. When serving make sure each serving you get the goodie at the bottom.
Title: Icelandic Rice Pudding
Ingredients:
- 3 1/2 pudding rice
- 3 milk
- 4 1/2 heavy cream
- 3 1/4 cinnamon stick
- 1 vanilla pod
- 1 fresh red currant
- 1
Instructions:
1. Put the dried fruit in a stainless steel pan with 1 tablespoon of the sugar and enough water to cover. Put on the stovetop and heat gently for 10 minutes, then add 5 tablespoons of cold water and whiz in a blender. Push through a sieve, taste and add a little sugar if necessary. Place the rice, milk, cream, remaining sugar and cinnamon in a deep pot and heat gently. Score the vanilla pod lengthways, scrape the seeds out, adding both to the pot. Stir well and bring gently to the boil.
2. Simmer very gently for 30 to 35 minutes, stirring every now and then until all the liquid is absorbed and the rice is just cooked. Spoon the cooked rice pudding into a serving dish, swirl the fruit sauce into it and scatter with fresh redcurrants before serving.
Title: Golden Pumpkin Meringue Pie
Ingredients:
- 3 eggs
- 16 pumpkin
- 4 1/4 sugar
- 1 1/2 pumpkin pie spice
- 1/2 salt
- 1 2/3 evaporated milk
- 9 salt
- 1/8 marshmallow creme
- 7
Instructions:
1. Beat egg yolks slightly.
2. Add pumpkin milk, sugar, spice, and salt.
3. Mix well.
4. pour into pie shell and bake at 425* for 15 min.
5. reduce temprature to 350* and bake for 45 min or until pie is set.
6. Cool.
7. Beat egg whites and salt until soft peaks form.
8. Gradually add marshmallor creme.
9. Beat until stiff peaks form.
10. Spread meringue on top of pie, sealing to edgeof pie.
11. Bake at 350* for 15 min or until lightly browned.
Title: Chocolate Cake
Ingredients:
- 1 3/4 cake flour
- 1 1/2 sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 shortening
- 1 milk
- 2 eggs
- 1 1/2 vanilla extract
- 2
Instructions:
1. Preheat oven to 375°F Butter two 8" cake pans, and dust with cocoa powder.
2. Sift together cake flour, sugar, baking powder, baking soda and salt. Mix in shortening with electric mixer at low speed. Add 2/3 c milk. When incorporated, turn up speed to medium and add remaining 1/3 c milk. Add eggs one at a time, beating well after each addition. Add vanilla and melted chocolate and fold in until fully mixed.
3. Divide batter between the two pans. Bake in preheated oven 25-35 minutes or until a toothpick inserted into one cake comes out clean.
4. Cool 10 minutes in pans, then turn out onto cooling racks until fully cooled. Fill and frost with your favorite frosting.
Title: Banana Pudding
Ingredients:
- 2 skim milk
- 2 instant vanilla pudding
- 1 fat free sour cream
- 1 light non-dairy whipped topping
- 2 -3 bananas
Instructions:
1. Line 9x13" pan with vanilla wafers.
2. Slice bananas over wafers.
3. Mix remaining ingredients together and pour over bananas.
4. This does better if it's made a day ahead.
Title: Apple Betty
Ingredients:
- 3 apples
- 1 1/2 panko breadcrumbs
- 1/3 brown sugar
- 1 cinnamon
- 4 butter
- 2 butter
- 3/4 water
Instructions:
1. Mix apples, one cup bread crumbs, brown sugar and cinnamon.
2. Place in a buttered baking dish and pour 4 tablespoons melted butter and water over the top.
3. Mix remaining crumbs with two tablespoons butter and sprinkle over top.
4. Bake about 45 minutes at 350°F.
Title: Double Chocolate Cocoa Cupcakes
Ingredients:
- 3/4 Crisco shortening
- 1 1/4 sugar
- 2 eggs
- 1 vanilla
- 1 3/4 flour
- 1/2 baking soda
- 1 salt
- 1/2 half-and-half cream
- 1 milk
- 1
Instructions:
1. Heat oven to 375 degrees.
2. Line muffin cups with paper.
3. In a large mixing bowl, beat shortening and sugar until light and fluffy.
4. Add in eggs and vanilla, beat well.
5. Sift together flour, cocoa, baking soda and salt.
6. Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
7. Stir in mini chocolate chips.
8. Fill muffin cups 3/4 full with batter.
9. Bake for 20-25 minutes, or until cupcakes test done.
10. remove from pans to wire rack and cool completely before icing.
Title: Blushing Grapefruit Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 granulated sugar
- 1 1/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 water
- 1/4 eggs
- 3 grapefruit juice
- 1 grapefruit peel
- 2 cream cheese
- 1 grapefruit juice
- 2 grapefruit peel
- 1 confectioners' sugar
- 1 1/4 grapefruits
- 2 mint leaf
- 3
Instructions:
1. Heat oven to 350°F
2. Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
3. Stir flour, sugar, baking powder, baking soda and salt in a large bowl.
4. Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.
5. Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
6. Beat egg whites in a medium bowl with mixer on high speed until frothy.
7. Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.
8. With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.
9. Spoon 1⁄4 cup into each lined cup.
10. Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.
11. Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
12. Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.
13. On high speed, beat until smooth and fluffy.
14. Finely chop 1 grapefruit segment and stir into frosting.
15. Spread on cupcakes.
16. Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
17. NOTE: Can be made through Step 5 up to 3 days ahead.
18. Refrigerate airtight.
19. Section grapefruit up to 1 day before using; refrigerate covered.
Title: Chocolate Cream Cheese Pound Cake
Ingredients:
- 1 cream cheese
- 1 water
- 1/2 sugar
- 1/2 eggs
- 1/4 pure vanilla extract
- 4
- 2
Instructions:
1. Place a rack in the center of the oven and preheat it to 325°F Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour.
2. Place the cake mix, cream cheese, water, oil, sugar,eggs and vanilla in a large mixing bowl.
3. Blend on low speed for 1 minute.
4. Stop the machine and scrape down the sides.
5. Beat 2 minutes more on medium speed.
6. The batter should look well-combined.
7. Pour in the pan and bake 58 to 62 minutes or until the cake springs back when lightly pressed and is just starting to pull away from the sides.
8. Remove cake to wire rack and allow it to cool for 20 minutes.
9. Run a long sharp knife around the edge and invert it onto a rack.
10. Then invert it onto another rack so the large side is up.
11. Makes 16 servings.
Title: Fluffy Chocolate or Vanilla Cool Whip Frosting
Ingredients:
- 1 instant chocolate pudding mix
- 3/4 vanilla instant pudding mix
- 1/3 half-and-half cream
- 1 confectioners' sugar
Instructions:
1. In a bowl combine pudding mix (either chocolate or vanilla) with cream and confectioners sugar; mix on low speed until combined and thickened (about 3 minutes).
2. Fold in the Cool Whip topping until thoroughly combined.
Title: Blueberry Snack Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1/2 butter
- 1 margarine
- 1 baking powder
- 2 milk
- 2 eggs
- blueberries
Instructions:
1. In a mixing bowl, combine flour and sugar.
2. Cut in butter until crumbly.
3. Set aside 3/4 cup for topping.
4. Add the baking powder, milk and egg yolks to remaining mixture; mix well.
5. Beat egg whites until soft peaks form; fold into batter.
6. Pour into a greased 13" x 9" x 2" baking dish.
7. Sprinkle with blueberries and reserved crumb mixture.
8. Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.