lumicero/recipes-ing2inst huggingface dataset:
Title: My "non-Fruitcake" Fruitcake
Ingredients:
- 4 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 3/4 salt
- 1 baking soda
- 1/2 margarine
- 1 1/2 butter
- 2 water
- 1 eggs
- 2 1/2 cranberries
- 1 1/2 maraschino cherries
- 1 pecans
- 2 crushed pineapple
- 1 1/2 raisins
- walnuts
Instructions:
1. Preheat oven to 350.
2. In a very large bowl mix the batter posted here or quick bread mixes according to package directions. If using my quick bread recipe, I use oil and mix wet ingredients. Mix wet ingredients and stir wet into dry gently.
3. Stir in remaining ingredients. Pour into greased and floured (lightly floured) tube pan. You could also use baking paper to line, I don't.
4. Baking time will vary quite a bit but is long; 1 1/2 to 2 hours plus. Is done when a knife inserted comes out just clean.
5. Cool on wire rack and turn out when barely warm. I also cool mine upside down on top of a bottle if I have a bottle that fits!
6. As you can see, there is more stuff than batter and turns out lively and fresh tasting. I prefer the cranberry bread mix. You can also use a double recipe of your own quick bread recipe which yields enough batter for 2 loaves. The cranberry adds a zippier flavor!
7. Serve in fairly thin slices. I have never counted the slices as with any fruitcake some will break apart a bit. So I am using my best guess here!
8. This freezes extremely well. My mother freezes much of her share by slicing, wrapping in foil or wax paper and placing each slice into a plastic sandwich bag. Thaw at room temperature. You can also cut the cake into portions (ie 4-6.
9. large pieces) and freeze this way. Makes a great breakfast as well!
Title: White Chocolate Pudding Buttercream Frosting
Ingredients:
- 1 instant white chocolate pudding and pie filling mix
- 1/2 skim milk
- 1/2 unsalted butter
- 1/2 shortening
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it’s not very long.
2. Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
3. Add powdered sugar & blend again.
4. Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons.
5. Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
6. Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.
Title: Muffins With Apples and Maple Syrup
Ingredients:
- 2 apples
- 240 flour
- 2 baking powder
- 1/2 baking soda
- 80 walnuts
- 1 egg
- 80 sugar
- 70 salt
- 1 maple syrup
- 120 yoghurt
- 160
Instructions:
1. Cut apples in small cubes.
2. In one bowl, mix together flour, baking powder, baking soda and nuts. In a second bowl, beat together the egg, oil, sugar, salt, sirup and yoghurt.
3. Add flour-mixture and apples to the second bowl, mixing all ingredients.
4. Fill in greased muffin tin.
5. Bake at 190 degree Clsius for about 20 minutes.
Title: Common Gingerbread
Ingredients:
- 2 butter
- 1/2 molasses
- 1/2 brown sugar
- 1/2 buttermilk
- 1 egg
- 1 1/2 all-purpose flour
- 2 baking soda
- 1 ginger
- 1/4 salt
- 1/4 mace
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 allspice
Instructions:
1. Combine butter, molasses, brown sugar, and buttermilk in a medium saucepan over low heat. Heat until butter is melted and remove from heat. When cool, beat in egg.
2. In a bowl, combine flour, baking soda, spices and salt; fold into moist ingredients.
3. Turn into a greased and floured 9-inch cake pan and bake in the middle of a preheated 350 F oven for 30 minutes or until a tester comes out clean.
4. Cool before serving.
Title: Grilled Peaches with Chilli
Ingredients:
- 4 red chilies
- 4 brown sugar
- 4
Instructions:
1. Cut peaches into halves, place under broiler and sprinkle a little chilli and sugar over each.
2. Cook until the sugar dissolves and bubbles.
3. Serve very hot.
Title: Barbecued Banana Split
Ingredients:
- 1 1/2 banana
- 1 1/2 chocolate chips
- 1 1/2 mini marshmallows
- 1 1/2 peanut butter
- 3/4 pecans
- 1 1/2 peanuts
- 1 1/2
Instructions:
1. Place half of a banana on foil. Slice from end to end.
2. Place 1/4 cup chips, marshmallows, m&m's, reese's pieces, and peanut butter on top of banana.
3. Wrap loosely with foil.
4. Repeat with more bananas.
5. Place on barbecue 3-5 minutes until candies and marshmallows melt.
6. Top with whipped cream or ice cream, pecans and peanuts.
7. Note: These may be done in the oven at 400 degrees for 8 minutes.
Title: Absolutely Amazing Apple Cake With Rum Sauce.
Ingredients:
- 1/4 butter
- 1 sugar
- 1 egg
- 3 apples
- 1 flour
- 1 cinnamon
- 1/2 nutmeg
- 1 baking soda
- 1/4 salt
- 1/2 walnuts
- 1 sugar
- 1/2 butter
- 1/2 nutmeg
- 1/4
- 3/4
Instructions:
1. For cake preheat oven to 350. Cream butter and sugar. Add egg and apples until incorporated. Mix in remaining ingredients. Bake 40 minutes in a 9" square pan. Serve hot with rum sauce and ice cream.
2. For sauce, heat butter, cream and sugar over moderate heat 10-15 minutes until sugar dissolves. (Don't boil). Add nutmeg and rum flavoring. Serve hot over cake.
Title: Summer Fruit Cream Cheese Dessert
Ingredients:
- 2 flour
- 1 pecans
- 1 butter
- 1/4 sugar
- 1 brown sugar
- 3 cornstarch
- 5 rhubarb
- 1 fresh strawberries
- 1 cream cheese
- 1 powdered sugar
- 1 1/4 brown sugar
Instructions:
1. Preheat oven to 350; grease a 13x9 pan; set aside.
2. In a small bowl, combine crust ingredients; press into prepared pan; bake for 18-20 minutes (golden brown); cool.
3. In a large sauce pan, combine sugar & cornstarch; stir in rhubarb; bring to a boil (medium heat), stirring often; reduce heat, cook & stir for 4-5 more minutes --thickened; remove from heat, cool.
4. Stir in strawberries; set aside.
5. In a small mixing bowl, beat cream cheese and powdered sugar (smooth); fold in one cup of the WHIPPED cream; spread over crust; top with rhubarb-berry mixture; spread with with remaining whipped cream.
6. Chill for 3-4 hours before serving.
7. Garnish with a sprinkle of brown sugar if desired.
Title: Our Favorite Peach Cobbler
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1 shortening
- 1/4 water
- 2 cold water
- 5 water
- 1 1/2 butter
- 1/2 margarine
- 1 1/2 sugar
- 2 all-purpose flour
- 1/4 ground cinnamon
- 1 salt
- 1 sugar
Instructions:
1. Make cobbler pastry first by combining flour and salt.
2. Using a pastry blender cut in shortening until mixture resemble coarse meal.
3. Sprinkle water over flour mixture,and stir with a fork until the ingredients are moistened.
4. Then form dough into a ball and chill.
5. Roll out chilled dough on a floured surface to 1/4 inch thickness.
6. Cut into 1 inch strips and save enough strips to make a lattice top. I usually save ten or more strips.
7. Place the remaining strips on a baking sheet and bake at 450* for 10 minutes or you can leave them uncooked like I do.
8. To make the peach filling combine peaches, water and butter in a medium size pan.
9. Bring this mixture to a boil and cook over low heat until peaches are soft.
10. After the peaches are soft add 1 1/2 cups sugar, flour, cinnamon and salt .
11. Cook over low heat, stirring gently until the sugar has dissolved and the peach mixture has thicken.
12. Put half of the peach mixture in a lightly greased 12x8x2 baking dish.
13. Put the cooked or uncooked pastry stips on top of peach mixture.
14. Spoon the rest of the peach mixture over the pastry strips in the baking dish.
15. Take the remaining pastry strips and make a lattice topping over the top layer of peaches.
16. Sprinkle 1 tablespoon sugar over lattice top.
17. Bake for 35 to 40 minutes at 375*.
Title: The World's Best Fruitcake
Ingredients:
- 14 sweetened flaked coconut
- 8 sugar rolled dates
- 16 pecan pieces
- 8 sweetened condensed milk
- 8
- 2
Instructions:
1. Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
2. Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
3. Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam.
4. Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
5. Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
6. Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
7. Remove cakes from oven and let cool for 10 minutes in the pans.
8. Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
9. Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
10. Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
11. May be refrigerated up to 3 months or frozen up to 1 year.
Title: Red Devil Bundt Cake
Ingredients:
- 2 cocoa powder
- 4 shortening
- 1/2 sugar
- 1 1/2 eggs
- 2 buttermilk
- 1 salt
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 vinegar
- 1 baking soda
- 1
Instructions:
1. Preheat oven to 350°; prepare a 12-cup Bundt pan using butter and flour; set aside.
2. Combine cocoa and red food coloring in a bowl; let mixture stand.
3. In another bowl, cream the shortening and sugar thoroughly; add the eggs and combine.
4. Add in the buttermilk, salt, vanilla, and flour; beat thoroughly.
5. Beat in the vinegar and baking soda by hand; pour the batter into the pan.
6. Bake for 45-50 minutes or until the cake springs back slightly when touched.
7. Cool for 10 minutes in the pan before inverting it onto a wire rack or serving platter to cool thoroughly.
8. Topping options: a dusting of powdered sugar, or your favorite cream cheese frosting or vanilla glaze.
9. For Halloween: make real-looking blood for a gory touch—combine ½ cup corn syrup, 1 teaspoon red food coloring, and two drops blue food coloring; place in a glass container and shake vigorously; frost with vanilla frosting, then drizzle with fake blood, and add a butcher knife for effect; for the best appearance, use a light hand and practice caution because the mixture can stain.
Title: Easy No-Bake Cherry Fluff Dessert
Ingredients:
- 1 Cool Whip Topping
- 1 crushed pineapple
- 1 cherry pie filling
- 1 sweetened condensed milk
- 1/2 flaked coconut
- 1/2 pecans
Instructions:
1. Combine all ingredients in a large bowl; mix well.
2. Chill overnight before serving.
3. Spoon into serving dishes.
Title: Apple Dumplings
Ingredients:
- 6 apples
- 2 flour
- 2 1/2 baking powder
- 1/2 salt
- 2/3 shortening
- 1/2 milk
- 2 brown sugar
- 2 water
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4 butter
Instructions:
1. Preheat oven to 375F degrees.
2. Peel and core apples.
3. Sift together flour, baking powder, and salt.
4. Cut in shortening until crumbs are size of small peas.
5. Sprinkle milk over mixture, and press crumbs together lightly, working dough only enough to hold it together.
6. Roll dough as for pastry, and cut into 6 squares.
7. Place an apple on each square and fold pastry to surround apple.
8. Place in a casserole dish.
9. Combine brown sugar, water, cinnamon, and nutmeg in a saucepan.
10. Cook for 5 minutes then remove from heat.
11. add butter and stir.
12. Pour sauce over dumplings.
13. Bake for 35 to 40 minutes, brush pastry with sauce twice during baking.
Title: Grandmother's Birthday Cake
Ingredients:
- 1 fresh strawberries
- 2 sugar
- 1/2 fresh strawberries
- 1 sugar
- 1
Instructions:
1. CAKE :.
2. Make angel food cake according to package directions. When cool, slice into 2 layers.
3. Combine strawberries & sugar, then spread over bottom cake layer.
4. Place top layer over filling, then cover with frosting.
5. FROSTING :.
6. Put ingredients in bowl & beat with a mixer until VERY stiff & sugar is completely dissolved. It will take 10 minutes or more.
7. Spread frosting over top & sides of cake until completely covered.
Title: Easy Eggnog Pound Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 3/4 nutmeg
- 3/4 confectioners' sugar
- 4
- 1/2
Instructions:
1. Preheat oven 350.
2. In large bowl combine cake mix, vanilla pudding mix, eggnog, and oil: beat at low speed into moist.
3. Add eggs and nutmeg mix on high for 4 minutes.
4. Pour into greased and floured fluted, bundt, or miniloaf (best thing to use) pans.
5. Bake 40 to 45 minutes (20 to 30 minutes for minis) or until wooden pick inserted near center comes out clean.
6. Cool 10 minutes and remove from pan.
7. Cool completely and sprinke with confectioners' sugar if desired.
8. Makes a great gift especially if baked in the mini bundts or mini loaves.
Title: Delicious Fortune Cookies
Ingredients:
- 2 pure vanilla extract
- 1/2 all-purpose flour
- 1/2 cornstarch
- 3 salt
- 8 granulated sugar
- 1 1/2 water
- 1/4
- 8
- 3
Instructions:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).
7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
Title: Maple Caramel Flan
Ingredients:
- 1/3 sugar
- 4 water
- 4 hot water
- 1/2 milk
- 1 2/3 sugar
- 1/2 eggs
- 5 heavy whipping cream
- 1
- 1/2
Instructions:
1. Preheat oven to 325 degree F/160 degree Celsius.
2. Prepare 4-6 little oven-safe ceramic cups, spray with cooking spray. Then place these cups into a big roasting pan.
3. Boil a hot of water, the hot water should come half way to the molds in roasting pan.
4. In a small sauce pan, heat the 75g sugar and 20 g of cold water until the edge is medium/dark amber color. Remove from heat and whisk in 4 teaspoon of hot water and ½ tsp of Maple Whisky.
5. Heat milk and 1/2 cup sugar until almost boiling. Beat the eggs and egg yolk in a big bowl until pale yellow. Add the hot milk into the egg mixture in a steady stream while beating. Don’t add too fast or the eggs will scramble. Sift the custard to make sure no scramble eggs.
6. Divide the egg custard evenly into molds. Pour the hot water into the roasting pan, water should come up to half way of the ceramic cups. Bake in the oven for 25-30 minutes.
7. Remove the roasting pan from oven and let cool 15-20 minutes before serving. Run a knife around the edges to release the flan, then invert it onto a small dessert plate. Can also be served cold after refrigeration. Keep in flan mold in frig for about a week.
8. To see a video on how to make this flan. http://youtu.be/Pa9L9yrn1TM.
Title: Grannydragon's Coconut Flan
Ingredients:
- 8 coconut milk
- 8 coconut cream
- 1 coconut
- 1 sugar
- 1/4 water
- 2 lemon juice
- 6 eggs
- 3
Instructions:
1. Preheat oven to 325 degrees F.
2. Combine coconut milk and coconut cream. Bring to boil, reduce and simmer 15 minutes.
3. Take off flame and let cool.
4. Add toasted coconut. Let toasted coconut infuse for 15 minutes.
5. For caramel, add sugar (or Splenda) and water in medium sauce pot. Cook until amber in color, then whisk in lemon juice.
6. Pour caramel evenly into 4-oz. ramekins and set aside.
7. Strain coconut mixture into a bowl. Add eggs and yolks, whisk lightly.
8. Fill each ramekin with mixture, place ramekins in a roasting pan then fill the roasting pan half way up the outside of the ramekins with hot water. (this is called a Ban Marie or water bath) Cook in oven, covered with foil, for 25 minutes.
Title: Apple Tapioca
Ingredients:
- 1/2 minute tapioca
- 1 salt
- 3 apples
- 1 brown sugar
- 2 lemon juice
- 1/3 nutmeg
- 3/4 cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Cook the tapioca and salt in 4 cups of water in a double boiler for 15 - 20 minutes or until the tapioca is clear.
3. Put the apples into a well greased baking dish.
4. Cover with sugar, mixed with spices, and the lemon juice.
5. Pour the tapioca mixture onto the apple mixture.
6. Bake in oven for 45 minutes.
Title: Cranberry Yule Pudding
Ingredients:
- 1 brown sugar
- 1/2 eggs
- 2 vanilla extract
- 2 ground nutmeg
- 1/2 ground cinnamon
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 cream of tartar
- 1/4 orange zest
- 1/4 cranberries
- 3 unsalted butter
- 1/4 cream of tartar
- 1/4 salt
- 1/8 granulated sugar
- 1 1/2 cranberries
- 1/2 powdered sugar
- 2 1/2
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees F & grease a springform pan.
2. Separate the egg whites from the yolks & set the whites aside.
3. For the pudding:.
4. In a small bowl, whisk together brown sugar, cream, egg yolks, vanilla, nutmeg & cinnamon, then set aside.
5. In a large bowl, stir together the flour, baking powder, cream of tartar & orange peel.
6. Stir in the chopped cranberries & toss until well coated.
7. Add the brown sugar mixture & melted butter, stirring until well combined. Batter will be stiff.
8. In a small mixer bowl, beat the egg whites on low speed until foamy.
9. Add cream of tartar & salt & beat on high until soft peaks form, then fold this into the batter & turn the resulting mixture into the springform pan.
10. Place the pan on a baking sheet & bake 30-35 minutes until pudding is set & top springs back when pressed with fingertip.
11. For the glaze:.
12. About 10 minutes before the pudding is done, in a medium saucepan, combine the granulated sugar & orange juice, & bring to a boil over medium heat, stirring constantly, for about 5 minutes so that the sugar is melted & the mixture is foamy.
13. Stir in the whole cranberries & cook over low heat for about 5 minutes or until the cranberries are coated & most have popped.
14. Remove the pudding from the oven & pour the hot glaze over the top of the pudding, distributing the syrup & berries evenly.
15. Bake another 10 minutes, at which time the top will still look liquid & a toothpick tester will not test clean.
16. Nevertheless, remove the pudding from the oven & cool at least 1 hour on a wire rack before serving.
17. Pudding may be kept, covered with foil, at room temperature overnight, if desired, & when ready to serve, reheat, uncovered, at 350 degrees F for 10-15 minutes until it is warm.
18. Remove sides of the springform pan, slice & serve with whipped cream.
Title: Chocolate Carrot Cake With a Difference
Ingredients:
- 1 cream cheese
- 4 sugar
- 1/4 eggs
- 3 water
- 1/3 ground cinnamon
- 1 ground cloves
- 1/4 carrots
- 2 1/2
- 2/3
Instructions:
1. Preheat oven to 350 degrees F. Greas a 9 x 13-inch baking pan.
2. Beat all ingredients together on low speed for 1 minute using an electric mixer. Increase speed to medium and beat 2 minutes longer.
3. Stir in the carrots and nuts.
4. Spread in prepared pan and bake in preheated oven 40 to 50 minutes or until cakes tests done.
5. Chocolate cream cheese frosting would be delicious on this cake, but vanilla cream cheese frosting would work, too.
Title: Honey Walnut Coins
Ingredients:
- 2 1/2 flour
- 3/4 coarse salt
- 1 1/4 walnuts
- 8 unsalted butter
- 1/4 sugar
- 1/3 honey
Instructions:
1. Pulse flour, salt and 3/4 cup walnuts in a food processor until finely chopped.
2. Beat butter in a standing mixer on medium-high speed until fluffy, 3-5 minutes. Add sugar, and beat until pale and fluffy, 3 minutes more. Beat in 1/3 cup honey.
3. Reduce speed to low. Add flour mixture and beat until just combined (dough will begin to pull together). Shape into a disk, and wrap in plastic. Refrigerate at least 1 1/2 hours (or up to 2 days).
4. Preheat oven to 325°F Let dough stand at room temperature for 10 minutes. Pinch off about 2 teaspoons dough, and roll into a 2-inch ball, Repeat, spacing balls about 1-inch apart on baking sheets lined with parchment. Flatten cookies to 1/2-inch thick with the floured bottom of a glass, Press one of the remaining walnut pieces into each cookie.
5. Bake, rotating sheets halfway through, until edges are pale golden, about 20 minutes.
6. Transfer sheets to wire racks and brush cookies with warm honey, Let cool, Cookies can be stored in airtight container for up to 2 weeks.
Title: Maggie's Creamy Fudge
Ingredients:
- 1 salted butter
- 12 chocolate chips
- 2 vanilla extract
- 4 sugar
- 12 evaporated milk
- 20 marshmallows
- 2
Instructions:
1. In a large mixing bowl put 1 cup butter, cut into small pieces; 12 oz. chocolate chips; and 2 teaspoons vanilla extract. Set aside.
2. In a dutch oven or other large pot (with a thick bottom) put 4 cups sugar, a 12 oz. can of evaporated milk, and 20 large marshmallows.
3. Bring mixture to a good boil over medium heat, stirring nonstop.
4. Reduce heat to low and cook seven minutes, again stirring nonstop.
5. Pour the hot mixture over the chocolate chips and beat with an electric mixer until the fudge is thick and dull in color (not shiny).
6. Stir in 2 cups chopped nuts and pour into a buttered 9" x 13" (one-layer cake pan) dish.
7. Place in the fridge until firm.
Title: Orange-Cranberry Cake
Ingredients:
- 2 all-purpose flour
- 1 1/4 baking powder
- 1/2 baking soda
- 3 butter
- 1/2 Splenda Sugar Blend for Baking
- 2 sugar
- 1/4 eggs
- 2/3 plain nonfat yogurt
- 2 fresh cranberries
- 1/4 water
- 1 1/2 orange zest
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees. Prepare bundt or tube pan with a light coat of cooking spray.
2. In a medium bowl, sift together the flour, baking soda and baking powder.
3. In a large bowl, cream the butter with and electric mixer. Add sugar blend (or sugar) and beat until pale, light and fluffy. Add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (Mine did not get very fluffy until the eggs were incorporated.) If you like a lot of orange flavor, mix in the orange extract at this point.
4. Mix together the yogurt and water or orange juice if using the Splenda Blend.
5. Alternately add the yogurt and flour to the butter in thirds, mixing after each addition.
6. Add in the cranberries, folding in to distribute throughout the batter.
7. Pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
8. Cool cake in pan for 10 minutes until turning onto cake rack or plate.