lumicero/recipes-ing2inst huggingface dataset:
Title: Simply Sweet Vanilla Cupcakes
Ingredients:
- 4 1/2 butter
- 1 powdered sugar
- 1 1/2 vanilla extract
- 3 eggs
- 1 1/2 all-purpose flour
- 1 baking powder
- 3/4 milk
Instructions:
1. Preheat oven to 350°F.
2. Place paper cups in 12 count muffin tin.
3. Beat butter and sugar in bowl until light and fluffy.
4. Add vanilla and eggs, one at a time.
5. Sift flour baking powder and 1/2 tsp salt and fold into egg and butter mixture alternating with milk.
6. Spoon in cups, bake 20-25 minutes until golden.
Title: Ww Praline Pumpkin Cake
Ingredients:
- 15 canned pumpkin
- 12 fat-free evaporated milk
- 1/4 fat free egg substitute
- 1/2 sugar
- 4 pumpkin pie spice
- 1 pecan halves
- 1/2 reduced-calorie margarine
- 1/4
Instructions:
1. Preheat oven to 350.
2. Coat bottom and sides of a 13x9 pan with cooking spray.
3. Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together until smooth.
4. Pour into pan.
5. Sprinkle dry cake mix over pumpkin and gently press it into pumpkin mixture to moisten.
6. Sprinkle cake with pecans and then drizzle margarine evenly over the top.
7. Bake for 50-60 minutes or until a knife inserted in the center of the cake comes out clean.
8. Cool before slicing into 16 pieces.
9. 5 Points per piece.
Title: Low Fat Low Calorie Chocolate Icing
Ingredients:
- 1 cornstarch
- 2 Splenda sugar substitute
- 1 1/4 nonfat milk
- 3 butter
- 1/2 vanilla extract
- 1/4
- 1
Instructions:
1. In a medium saucepan, heat the milk and butter until butter has melted.
2. Whisk in the dry milk, cornstarch, and Splenda.
3. Heat the mixture and stir constantly until thickens, (do NOT let it boil).
4. Remove from heat and let cool for 2 minutes.
5. Add vanilla extract and unsweetened cocoa and whisk vigorously until well combined.
6. Cool before frosting.
Title: Honeybun Cake
Ingredients:
- 1 eggs
- 4 buttermilk
- 3/4 brown sugar
- 1 ground cinnamon
- 1 pecans
- 2 powdered sugar
- 1/2 milk
- 1 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 300F and lightly grease a 13 x 9" baking pan.
2. Mix the first four ingredients together well.
3. Pour into prepared pan.
4. Combine brown sugar, cinnamon and pecans.
5. Swirl into cake batter.
6. Bake for 50 to 60 minutes, or until cake tests done.
7. Glaze: Mix all ingredients and pour over warm cake.
Title: Goo-ey Butter Cake
Ingredients:
- 1 eggs
- 4 butter
- 1/2 cream cheese
- 1 confectioners' sugar
- 1 ground cinnamon
- 1
Instructions:
1. Preheat oven to 350-degrees.
2. With an electric mixer, blend cake mix with 2 eggs and butter.
3. Spread into a 13 x 9 x 2-inch baking pan coated with cooking spray.
4. In another bowl, blend cream cheese, remaining 2 eggs and powdered sugar, minus 2 tablespoons.
5. Pour over cake mixture in baking pan.
6. Bake for 35 to 40 minutes.
7. Center will be a little “jiggly.” Cool on a wire rack.
8. Whisk together cinnamon and reserved confectioners’ sugar and sift over top.
Title: Chocolate Chip Cookies
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/8 salt
- 1 butter
- 1 margarine
- 3/4 stevia
- 3 light brown sugar
- 1 eggs
- 1 vanilla extract
- 1 white chocolate chips
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350 degree. Combine the flour, baking powder and salt in a large bowl; set aside. Combine the butter, Stevia and brown sugar in a large bowl. Beat with an electric mixer set on high speed until light and fluffy. Beat in eggs on at a time; stir in vanilla.
2. Gradually add the flour mixture, beat well after each addition. Fold in all the chocolate chips and walnuts.
3. Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased baking sheets. Flatten the dough slightly with the back of a fork. Bake the cookies until golden, about 15 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to wire racks to cool completely.
Title: Bourbon-Brown Sugar Cake Layers
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 3/4 table salt
- 1/2 unsalted butter
- 6 Bourbon
- 1/4 vanilla extract
- 1 1/2 light brown sugar
- 1 1/2 eggs
- 3
Instructions:
1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment and flour pans. Whisk flour, baking powder and salt together in bowl. Heat milk, butter and bourbon in small saucepan just until butter is melted. Off heat, add vanilla. Cover to keep warm.
2. Using stand mixer fitted with whisk attachment, whip sugar and eggs on high speed until light and airy, about 5 minutes. Remove bowl from mixer. While whisking continuously by hand, slowly add milk mixture until incorporated. Whisk in flour mixture until incorporated.
3. Divide batter evenly between prepared pans and lightly smooth tops with rubber spatula. Bake until tops of cakes are light brown and toothpick inserted in centers comes out clean, about 25 minutes, rotating pans halfway through baking. Let cakes cool completely in pans on wire rack, about 2 hours. Run thin knife around edges of cakes. Invert cakes onto wire rack and discard parchment. Allow to cool before frosting.
Title: Sweet Dreams Bakery Chocolate Cake With Cocoa Frosting
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1/2 baking soda
- 2 salt
- 1 cold water
- 2 pure vanilla extract
- 1 unsalted butter
- 1 1/2 confectioners' sugar
- 1/2 full-fat milk
- 2 vanilla
- 5
- 1/2
- 2
- 3/4
- 3
Instructions:
1. For the cake; set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Butter and flour three 9-inch cake pans or butter and line bottoms with parchment paper.
4. In a medium bowl sift first 5 ingredients into a medium bowl.
5. In a large bowl mix the water, oil and vanilla, then whisk in dry ingredients until well blended.
6. Divide the batter evenly between the pans.
7. Sprinkle 1/2 cup chocolate chips over the batter in each pan.
8. Bake cakes about 25-30 minutes or until they test done.
9. Cool completely.
10. For frosting; beat the butter in a large bowl until fluffy.
11. Gradually beat in 3 cups confectioners sugar.
12. Beat in 6 tablespoons milk and 2 teaspoons vanilla.
13. Add in sifted cocoa and remaining 2 cups confectioners sugar; beat until well blended (adding in more milk if needed to achieve desired consistency).
14. Place 1 cake layer on a plate, chocolate chip side up, then spread about 2/3 cup frosting over the cake.
15. Top with second cake layer chocolate chip side up, then spread 2/3 cup frosting over.
16. Top with remaining cake layer chocolate chip side up, then spread frosting over sides and top of the cake.
17. Decorate as desired.
Title: Lemon Pound Cake with Lemon Syrup
Ingredients:
- 3/4 sugar
- 1/2 butter
- 1 margarine
- 3 sour cream
- 1 lemon juice
- 1 lemon, rind of
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 fresh nutmeg
- 1/4 sugar
- 1/4 fresh lemon juice
- water
Instructions:
1. Beat the sugar and butter together until light and fluffy.
2. Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.
3. Add the flour, baking soda, and nutmeg and beat until smooth.
4. Pour into a greased and floured loaf pan.
5. Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack.
7. Spoon the warm lemon syrup over the cake, allowing it to soak in.
8. Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.
9. Cool slightly before pouring over cake.
Title: Lazytown Chocolate Cake
Ingredients:
- 550 whole wheat flour
- 400 sugar
- 12 baking powder
- 2 salt
- 1 vanilla
- 100 apple cider vinegar
- 2 water
- 4
- 500
Instructions:
1. Blend the dry ingrediants.
2. Add the liquids.
3. Stir well.
4. Bake in a 8x6 inch sqare or 6 inch diameter pan or about 12 cupcakes or similar at 180° for 35 minutes.
Title: 3 in 1 Vanilla Cookie Dough
Ingredients:
- 1/2 butter
- 1/2 light brown sugar
- 2 sugar
- 1/2 baking powder
- 1 vanilla
- 1 egg
- 1 1/3 flour
- 3/4 walnuts
- 2/3 sweetened coconut
- 1
- 1 1/2
Instructions:
1. Base Cookie dough:
2. Combine butter, light brown sugar, sugar, baking powder, vanilla and egg.
3. gradually stir in flour.
4. For Chocolate Chip Walnut: preheat oven to 375*F.
5. Stir in semi sweet mini chocolate chips and chopped walnuts.
6. Drop by tsp amounts onto cookie sheet.
7. Bake 10-12 minutes.
8. For Chocolate Butter: preheat oven to 375*F.
9. Stir in melted chocolate chips.
10. Drop by tsp amounts onto cookie sheets.
11. Bake 10-12 minutes.
12. For Coconut: preheat oven to 350*F.
13. Add 1 C coconut to dough.
14. Roll tsp amounts into balls.
15. Roll balls into remaining coconut.
16. Place onto cookie sheets.
17. Bake 12-15 minutes.
Title: Summer Peach Cake(ATK)
Ingredients:
- 2 1/2 lemon juice
- 5 granulated sugar
- 4 granulated sugar
- 6 all-purpose flour
- 1/3 baking powder
- 1 salt
- 1 1/4 light brown sugar
- 3/4 eggs
- 1/2 unsalted butter
- 2 sour cream
- 8 vanilla extract
- 1/4 panko breadcrumbs
- 1 1/2
- 1/4
- 1/8
- 1/3
Instructions:
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.
6. **TIP: Keeping peaches in the fridge might seem like a good way to prolong their shelf life, but unless the fruit is ripe, the cold temperatures can turn their flesh mealy. Storing the fruit at or below 40 degrees deactivates an enzyme that breaks down its pectin during ripening. If this happens before the flesh is ripe, the pectin will remain intact and the flesh texture will be mealy. The lesson: Store peaches on the counter.
Title: Latin Lace Florentines
Ingredients:
- 3/4 quick-cooking oats
- 3/4 all-purpose flour
- 3/4 granulated sugar
- 1 ground cinnamon
- 3/4 chili powder
- 1/2 baking soda
- 1/2 salt
- 1 1/2 unsalted butter
- 10 half-and-half
- 1/4 light corn syrup
- 1/4 pure vanilla extract
- 1 bittersweet chocolate
- 4
Instructions:
1. Preheat the oven to 350ºF with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
2. In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.
3. Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to combine.
4. Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
5. When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.
Title: Chocolate Fluff Sponge
Ingredients:
- 4 eggs
- 3/4 caster sugar
- 1 golden syrup
- 1/2 cornflour
- 2 plain flour
- 2 cocoa powder
- 1 cinnamon
- 1/2 baking soda
Instructions:
1. Separate egg yolks.
2. Beat whites until fluffy, add sugar and beat well.
3. Beat in yolks followed by golden syrup.
4. Sift dry ingredients and fold into mixture.
5. Place mixture in lined tin (20-23cm).
6. Bake approximately 20 minutes(may take a bit longer) in moderate oven.
7. Ice cake with chocolate icing and put a chopped up peppermint crisp (topping of choice) on top.
8. Fill with whipped cream.
Title: Pudding Mix
Ingredients:
- 1 granulated sugar
- 2/3 cornstarch
- 1/2 salt
Instructions:
1. VANILLA PUDDING MIX
2. Mix well all ingredients. Store airtight in cool, dry place. Keeps several months. Makes about 2 cups.
3. CHOCOLATE PUDDING MIX
4. Add 3/4 cup cocoa and 1/2 cup sugar to Basic Pudding Mix. Makes about 3 cups
5. BUTTERSCOTCH PUDDING MIX
6. Substitute 2 cups packed dark-brown sugar for granulated sugar in Vanilla Pudding Mix. Makes about 2-2/3 cups packed mix.
7. VANILLA PUDDING
8. 1/2 cup Vanilla Pudding mix (above) 2 cup milk 1 tsp vanilla
9. In saucepan blend well mix and milk. Stir over medium heat until mixture thickens and boils; boil 1 minute. Remove from heat. Stir in vanilla. Pour into 4 custard cups or dessert dishes. Chill. If desired unmold. Delicious topped with pureed strawberries and roasted slivered almonds.
10. CHOCOLATE PUDDING: Use 3/4 cup Chocolate Pudding Mix (above) and prepare as above.
11. BUTTERSCOTCH PUDDING: Use 2/3 cup packed Butterscotch Pudding Mix (above). Prepare as above, adding 2 tablespoons butter with vanilla.
Title: Gingersnap Cookies
Ingredients:
- 3/4 unsalted butter
- 1 raw sugar
- 1/2 egg
- 1 molasses
- 1/4 whole wheat flour
- 1 unbleached white flour
- 1 ground ginger
- 1 3/4 cardamom
- 1/4 ground cinnamon
- 1 baking soda
- 2 salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Note: I used a KitchenAid stand up mixer to prep the cookie dough. I also cut the recipe in half and used one egg. The dough was a little too wet to form into balls and I added about 1/3 cup more flour.
3. Place butter and 1 cup sugar in a medium mixing bowl. Beat with electric mixture at medium speed until smooth, about 2-3 minutes.
4. Add the egg and molasses and beat until combined, about 1 minute.
5. In a mixing bowl whisk together the flours, ginger, cardamom, cinnamon, baking soda and salt.
6. With the mixer on LOW speed, slowly add the flour mixture to the butter mixture; beat until smooth.
7. Use an oiled cookie scoop (or similar tool) to form small balls.
8. Lightly roll the balls in the raw sugar to coat evenly.
9. Arrange the cookie balls on parchment-lined baking sheets, (12 balls at a time on each cookie sheet) 2 inches apart. Press each cookie ball down with the bottom of a buttered drinking glass to 1/4 inch thickness.
10. Bake the cookies about 10-12 minutes or until fragrant and the top of the cookies have cracks.
11. Transfer the baking sheets to a wire rack to cool for 5 minutes. Then, using a spatula remove the cookies to the wire rack to finish cooling.
Title: Graham Cracker Cake
Ingredients:
- 1 3/4 graham crackers
- 1/2 flour
- 2 1/2 baking powder
- 3/4 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 milk
- 3/4 pecans
- 2 1/2 confectioners' sugar
- 1/3 graham cracker
- 1/4
Instructions:
1. Heat oven to 350 degrees. Combine graham cracker crumbs, flour, and baking powder in small bowl; set aside.
2. Cream butter and sugar in bowl of electric mixer and light and fluffy, about 7 minutes. Add eggs one at a time, beating after each addition. Mix in vanilla. Beat in flour mixture, alternating with milk until combined. Stir in nuts.
3. Pour into two greased and floured 8-inch cake pans; bake 25 minutes or until toothpick comes out clean. Cool in pans 15 minutes. Remove cakes from pans; cool on wire rack.
4. For frosting, beat cream in bowl of electric mixer until it starts to thicken. Add confectioners' sugar; beat until soft peaks form.
5. Place one layer os cake on platter. Spread some of the whipped cream over top. Top the other cake layer. Spread remaining whipped cream on sides and top. If desired, pat additional graham cracker crumbs around sides of cake.
Title: GINGERBREAD APPLE CAKE
Ingredients:
- 115 butter
- 1 sugar
- 1/2 vanilla
- 1 egg
- 1 applesauce
- 1 1/2 self raising flour
- 1 baking soda
- 2 ground cinnamon
- 2 ground ginger
- 1 mixed spice
- 1/2 nutmeg
- 400 pie apples
- 1 icing sugar
- 30 milk
- 1/2 vanilla essence
Instructions:
1. preheat oven to 180 Celsius grease sides and line bottom of 24 cm springform tin.
2. using an electric mixer, cream butter and sugar.
3. add vanilla, egg and applesauce.
4. with mixer on low, beat in dry ingredients.
5. spoon 3/4 mix into tin and place pie apple across the mix, not quite to the edges.
6. place the rest of the mix in blobs over the apple.
7. cook for approx 50 minutes or until a skewer comes out clean.
8. cool in tin for 10 minutes then remove to wire rack to cool completely.
9. glaze if desired.
10. GLAZE:
11. mix all together until smooth and spoon over cake.
12. allow to harden.
Title: Delicately Soft Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 butter
- 3/4 brown sugar
- 1/4 white sugar
- 1 vanilla pudding mix
- 2 eggs
- 2 chocolate chips
Instructions:
1. Preheat oven to 350 degress.
2. Sift flour and baking soda; set aside.
3. In a large mixing bowl, cream together butter, brown sugar, and white sugar.
4. Beat in the pudding mixuntil blended.
5. Stir in eggs and vanilla. Bradually blend in flour mixture.
6. Finally, stir in chocolate chips.
7. Drop by rounded spoonfulls onto ungreased cookie sheet.
8. Bake for 10-12 minuted or until edges are golden brown.
9. Cool on wire rack.
Title: Chocolate Fruit Crumble
Ingredients:
- 1 apricots
- 1 cooking apple
- 3/4 all-purpose flour
- 1/3 butter
- 2/3 oats
- 4 sugar
- 1/3 white chocolate chips
- 1/3 raisins
- 1/3 pecans
- 1/4 walnuts
Instructions:
1. Spray an ovenproof dish with non-stick cooking spray and set aside.
2. Preheat oven to 350 degrees.
3. Drain the canned apricots, reserving 4 tablespoon of the juice.
4. Pour the apricots in prepared pan and add sliced apples, toss with reserved juice and sprinkle with raisins.
5. In a medium sized mixing bowl, cut the butter into the flour until fine and crumbly.
6. Stir in the oats, sugar, chocolate chips and nuts.
7. Sprinkle the flour mixture over the fruit; do not press into the fruit.
8. Bake in preheated oven for 40 to 45 minutes, or until topping lightly brown.
9. Can be served hot or cold.
Title: Sour Cherry Cobbler
Ingredients:
- 2 unbleached all-purpose flour
- 6 granulated sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/2 table salt
- 6 unsalted butter
- 1 buttermilk
- 2 granulated sugar
- 4 cherries
- 3/4 - 1 granulated sugar
- 3 cornstarch
- 1 cornstarch
- 1 table salt
- 1 dry red wine
- 1 cinnamon stick
- 1/4
Instructions:
1. Use smaller amount sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet.
2. Adjust rack to middle position and heat oven to 425F Line baking sheet with parchment paper.
3. In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. Transfer to medium bowl,; add buttermilk and toss with rubber spatula to combine. Using a 1 1/2 inch to 1 3/4 in spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 1 1/2 - 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops, and bottoms, about 15 minutes. (Do not turn off oven.).
4. Meanwhile, spread drained cherries in even layer in a 9x13 inch glass baking dish. Stir sugar, cornstarch and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set sauce pan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 mintues. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.
5. Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.
Title: Dixie Cake With Caramel Frosting
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/4 brown sugar
- 1/2 granulated sugar
- 1 baking soda
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 ground allspice
- 1 buttermilk
- 2/3 vegetable shortening
- 1 vanilla extract
- 3 eggs
- 1 walnuts
- 1/2 pecans
- 1 butter
- 3 margarine
- 1/2 brown sugar
- powdered sugar
- vanilla
Instructions:
1. Heat oven to 350*.
2. Generously grease and flour bottom only of 13x9 pan.
3. In large bowl, combine all cake ingredients except walnuts, beat at low speed until just moistened.
4. Beat 3 minutes at medium speed.
5. Stir in walnuts or pecans. see Note* below.
6. Bake at 350* for 40-45 minutes or until top springs back when touched lightly in center.
7. Cool one hour or until completely cooled. In medium saucepan, melt margarine or butter.I do this until slightly browned,,do not burn.over low heat, for 25 minutes, stirring constantly.
8. Add milk, continue cooking until mixture comes to a rolling boil.
9. Remove from heat. Gradually add powdered sugar and vanilla. Mix well.
10. If needed, add a few drops of milk for desired spreading consistency. Spread over cooled cake.
11. NOTE*.whenever I use nuts, pecans or walnuts, ext, I usually chop according to recipe and either toast in oven or place in dry skillet over low heat and "cook" just until fragrant.being careful not to burn.I think it helps bring out the nutty flavor by helping to release the nut oils.
12. To make cupcakes, fill 24-30 paper lined muffin cups, 2/3 full with batter. Bake at 350* for 20-25 minutes. Frost with caramel frosting.
Title: Toffee Crunch Cake-Mix Cookies
Ingredients:
- 1 canola oil
- 1 egg
- 2/3 vanilla
- 1 pecans
- 1
- 3/4
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients well, and put by tablespoons on parchment-covered baking sheet. Press each cookie lightly with fork, Bake for about 15 minutes, until lightly browned around edges. Remove to wire cooling rack.
Title: Slow Cooker Bread Pudding
Ingredients:
- 8 eggs
- 4 milk
- 2 sugar
- 1/4 butter
- 1/4 vanilla extract
- 1/2 ground nutmeg
- 1/4 raisins
- 1
Instructions:
1. Place cubed cinnamon rolls in a 3-qt slow cooker.
2. In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla and nutmeg, beat until smooth.
3. Stir in raisins.
4. Pour over cinnamon rolls; stir gently.
5. Cover and cook on low for 3 hours or until a knife comes out clean.