lumicero/recipes-ing2inst huggingface dataset:
Title: Gluten Free Monster Cookies
Ingredients:
- 1 1/2 peanut butter
- 1/2 butter
- 1 sugar
- 1 brown sugar
- 3 eggs
- 1 vanilla extract
- 4 1/2 baking soda
- 2
- 1/2
Instructions:
1. In a large mixing bowl cream peanut butter, butter, sugar, and brown sugar. Add one egg at a time, beating well after each egg. Beat in vanilla. Combine oats and backing soda; gradually add to creamed mixture. Stir in Chocolate chips and M&M's.
2. Drop by heaping tablespoons 2 inches apart onto an ungreased baking sheets. Bake at 350 for 12-14 minutes or until edges are browned. Cool and eat.
3. This recipe DOES NOT use flour. Reduced fat or generic brands of peanut butter are not recommended.
Title: Vanilla Cream Puffs or Any Kind!
Ingredients:
- 1 water
- 1/2 margarine
- 1 all-purpose flour
- 4 eggs
- 1 cold water
- 2 pudding
- 2 confectioners' sugar
- 1
Instructions:
1. Preheat over to 400 degrees F.
2. In a medium saucepan, heat water and butter to a rolling boil.
3. Reduce heat to LOW and rapidly stir in flour until it forms a ball, about 1 minute.
4. Remove from heat.
5. Add eggs one at a time, and beat until smooth.
6. Using a medium ice cream scoop, (or spoon) drop 3 inches apart onto a lightly greased baking sheet.
7. Bake 35 - 40 minutes or until puffed and golden.
8. Cool.
9. To serve, split and fill with the above recipe or ANYTHING. Then put the tops back on. They look so impressive. You can make the puffs larger or smaller depending on what you want to use them for -- shrimp salad, tuna salad, fruit etc. The possibilities are endless for these little "containers.". I usually make "minis" and get about 24.
Title: Cassata Gelato
Ingredients:
- 2 eggs
- 1/2 icing sugar
- 1/2 eggs
- 3 icing sugar
- 2 dark chocolate
- 1/2 water
- 1/2 vanilla essence
- 60 icing sugar
- 2 glace ginger
- 1 1/2
- 1
- 4
- 2
- 1
- 30
Instructions:
1. FIRST LAYER:.
2. Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Fold in beaten egg yolks. Beat cream with almond essence until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8") round cake tin. Smooth over top, freeze until firm.
3. SECOND LAYER:.
4. Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Whip cream until soft peaks form, fold in egg white mixture. Place chopped chocolate in top of double saucepan, stand over simmering water until chocolate has melted; remove from heat, stir in egg yolks. Combine sifted cocoa and water, stir into chocolate mixture. Stir chocolate mixture through cream mixture. Spread chocolate mixture over almond layer and freeze until firm.
5. THIRD LAYER:.
6. Beat together cream and vanilla until firm peaks form. Beat egg white until soft peaks form, gradually add sifted icing sugar, beating well after each addition. Stir egg white mixture into cream. Stir in chopped fruit and toasted flaked almonds. Spread fruit and nut layer on top of chocolate layer; freeze until set, preferably overnight.
7. TO SERVE:.
8. Run a small spatula around the edge of the Cassata. Run a hot cloth over the top and sides of the container. Turn out onto serving plate. Decorate, if desired, with swirls of whipped cream and grated chocolate.
9. If serving at a celebration such as Christmas, use seasonal decorations.
Title: Chewy Oatmeal Chocolate Chip Cookies (No Eggs)
Ingredients:
- 1 butter
- 3/4 margarine
- 1/4 brown sugar
- 1 granulated sugar
- 1 1/2 vanilla extract
- 1/2 flour
- 1 salt
- 1/4 baking soda
- 2 boiling water
- 1 quick oats
- chocolate chips
Instructions:
1. Preheat oven to 350F (175C).
2. In large bowl, beat butter or margerine, sugar and vanilla until light and fluffy.
3. Add flour and salt, mix well.
4. Dissolve baking soda in boiling water and add to mixture, mix well.
5. Stir in quick oats, raisins and/or chocolate.
6. Drop unto ungreased cookie sheet with teaspoon.
7. Bake for 10 minutes, until sides become golden. don't overcook.
Title: Oreo Cheesecake Dessert
Ingredients:
- 1 butter
- 1/4 cream cheese
- 2 sugar
- 1/2 vanilla
- 1 Cool Whip
- 12
Instructions:
1. Remove 15 of the cookies and crush them coarsely, then mix with 1/2 stick melted butter. Press into the sides of a 13 x 9 dish.
2. Crush the remaining cookies .
3. Whip together the cream cheese, sugar and vanilla.
4. Stir in the remaining crushed cookies.
5. Fold in the cool whip.
6. refrigerate until served.
Title: Low Fat Carrot & Fruit Loaf
Ingredients:
- 1 carrot
- 1 green apple
- 1/2 sultana
- 1/2 water
- 3/4 raw sugar
- 1/4 cinnamon
- 1/4 self-raising flour
- 1/4 plain flour
- 1 bicarbonate of soda
- 1 bananas
- 1/2
- 1
- 2
Instructions:
1. Place carrot, apple, sultanas & apricots in a saucepan. Add water juices, sugar & cinnamon & bring to the boil, reduce heat & simmer for 15 minutes Set aside to cool.
2. Fold sifted flours and soda through fruit mixture, add bananas.
3. Spoon mixture into a 10cm x 20cm greased loaf tin and bake at 180°C for 50-60 minutes or until cooked when tested.
Title: 3 Day Sour Cream Coconut Cake
Ingredients:
- 1 sugar
- 1 light sour cream
- 2 flaked coconut
- 1 Cool Whip Lite
- 2
Instructions:
1. Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
2. Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
3. Spread the coconut mixture as filling between the layers, reserving a cup.
4. Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
5. Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.
Title: Butterscotch Pudding
Ingredients:
- 2 milk
- 1 dark brown sugar
- 1/4 sugar
- 3/4 water
- 1/4 vanilla extract
- 6 salt
- 1 1/2
- 1/4
Instructions:
1. Combine cream, milk, and brown sugar in heavy medium saucepan.
2. Whisk over medium-high heat until sugar dissolves.
3. Set aside.
4. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan.
5. Stir over low heat until sugar dissolves.
6. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
7. Slowly pour cream mixture into caramel (mixture will bubble vigorously).
8. Bring to boil, whisking frequently to dissolve any caramel bits.
9. Remove from heat.
10. Beat yolks in large bowl.
11. Whisk in caramel mixture.
12. Stir in vanilla and salt.
13. Strain custard.
14. Skim any air bubbles from surface.
15. Put layer of plastic wrap directly on the surface of the custard and refrigerate until cold, about 3 hours.
16. Preheat oven to 350F.
17. Divide custard among six 3/4 cup custard cups.
18. Place cups in roasting pan.
19. Add enough hot water to pan to come halfway up sides of cups.
20. Bake pudding until set in center, about 45 minutes.
21. Remove cups from pan.
22. Cool at room temperature 2 hours.
23. Cover; chill overnight.
24. (Can be made 2 days ahead. Keep chilled.).
Title: Fried Bananas
Ingredients:
- 4 bananas
- 1 flour
- 1 egg
- 1/2 milk
- 1 salt
- 1 sugar
- sugar
- cinnamon
Instructions:
1. Peel the bananas and open them to the middle.
2. Lie down the flour in a container, join the remaining ingredients, and mix very well.
3. Pass the bananas in the mixture above and fry in very hot oil until they are gold.
4. Serve very hot, sprinkle them with sugar and cinnamon.
Title: Yum Yum Pumpkin Bars (Low Fat Too!)
Ingredients:
- 2 1/4 pumpkin
- 2/3 low-fat vanilla yogurt
- 1 vanilla
- 4 sugar
- 1 baking soda
- 1 baking powder
- 3 flour
- 2 salt
- 1/2 cinnamon
- 1 nutmeg
- 1/4 clove
- 1/8 cardamom
- 1/8 low-fat cream cheese
- 4 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Mix 1st five ingredients (pumpkin through sugar) and blend well.
2. Add the remaining ingredients and stir until well mixed.
3. Pour into 13 x 9 x 2 inch pan (or jellyroll pan).
4. Bake at 350 for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
5. Mix cream cheese, powdered sugar, and vanilla to make frosting. If not firm enough, add more powdered sugar. Add a little milk if it's too stiff.
6. Cool bars and frost with frosting.
7. Cut into bars and enjoy!
Title: Spicy Rice Valentine Pudding
Ingredients:
- 1 cooked rice
- 1 eggs
- 4 milk
- 1/2 sugar
- 2 vanilla
- 1 cornstarch
- 1 1/2
Instructions:
1. Drain apple juice into a liquid measure and set aside.
2. Chop 3 of the slices into a small bowl.
3. Stir in rice.
4. Spoon about 1/3 cup of the mixture into each of 4 greased 6-ounce custard cups.
5. Place cups in large baking pan.
6. Thoroughly blend eggs, milk, sugar and vanilla.
7. Pour over rice in each cup.
8. Place pan on rack in preheated 350°F oven.
9. Pour very hot water into pan to within 1/2 inch of top of custard.
10. Bake until knife inserted near center comes out clean, 25 to 30 minutes.
11. Remove promptly from hot water.
12. Cool slightly on wire rack.
13. Slowly blend 1 1/2 cups reserved apple juice into cornstarch.
14. Cook over medium heat, stirring constantly, until mixture boils.
15. Unmold custards onto serving dishes.
16. Top with apple syrup.
17. Just a thought, the leftover apple rings could be served under the custard or off set under it.
Title: Italian Chocolate Almond Cookies
Ingredients:
- 8 eggs
- 1 1/2 granulated sugar
- 1 shortening
- 1/2 chocolate
- 4 lemon, rind of
- 1 baking powder
- 4 all-purpose flour
- 3
- 96
Instructions:
1. Preheat the oven to 350°F Prepare the small muffin tins with small cupcake liners.
2. Melt the shortening. Once melted, add the chopped chocolate and stir until the chocolate has melted. Set aside and the let chocolate mixture cool.
3. Beat the eggs slightly, then add the sugar, almonds. lemon rind and cooled chocolate, then continue beating the mixture for 5 minutes. Blend in the baking powder, then add the flour, one cup at a time, mixing well.
4. Using a small cookie scoop, fill the paper cups about half way. I find that a level scoop of dough is the perfect amount.
5. Bake the cookies for 6 to 8 minutes, rotating the trays half way through the baking, or until a cake tester comes out clean.
6. Cool on rack. Sprinkle with icing sugar when cool.
Title: Candy Bar Apple Dip
Ingredients:
- 3/4 brown sugar
- 1/2 powdered sugar
- 1 vanilla
- 1 light sour cream
- 1 sliced apple
Instructions:
1. In a medium bowl, mix brown sugar, powdered sugar, vanilla and sour cream with an electric mixer at medium speed until blended.
2. Stir in chopped Snickers231 bar.
3. Cover and chill at least 1 hour before serving as a dip with apple slices.
Title: Berries in the Snow
Ingredients:
- 1 1/2 sugar
- 2 cornstarch
- 2 1/2 milk
- 4 eggs
- 2 kirsch
- 1/4 vanilla
- 2 cream of tartar
- raspberries
Instructions:
1. In a 2 to 3-quart pan, mix 1/3 cup sugar and cornstarch. Add milk and egg yolks; whisk until smooth. Whisk over high heat and mixture boils At once,next pan in ice water; stir often until cool, about 9 minutes. Stir in kirsch (or vanilla).
2. Meanwhile, in a deep bowl, with mixer on high speed, whip egg whites with cream of tartar until foamy. Continuing to beat, gradually add 2/3 cup sugar, 1 tablespoon at a time, and beat until mixture holds stiff,m glossy peaks, about 6 minutes total.
3. In a deep, 10- to 12-inch frying pan over high heat, bring about 1 1/2 inches of water to a boil; reduce heat to medium. Using a large spoon, scoop up about an eighth of the meringue at a time and push from spoon into simmering water. Fill pan with scoops of meringue without letting them touch each other (they will expand slightly). Cook until bottoms of meringues are firm to touch, about 1 minute. Turn over and cook until firm to touch on the other side, about 1 minute longer. With a slotted spoon, lift meringues from water, drain briefly, and set slightly apart in a rimmed pan or dish. Repeat to cook remaining meringues (they shrink slightly as they cool).
4. Spoon the custard equally into dessert bowls. Add a poached meringue to each bowl and sprinkle with raspberries.
5. Place remaining 1/2 cup sugar in an 8- to 10-inch frying pan over high heat. Shake and tilt pan often until sugar is melted and amber-colored, 3 to 4 minutes. At once, spoon the hot caramel over meringues; don't let it touch the bowls. Caramel immediatelyl becomes crisp and brittle, but softens and begins to melt after standing.
6. For crisp caramel, serve immediately; for softer caramel, cover and chill up to 1 hour.
Title: Marble Cake
Ingredients:
- 250 butter
- 1 vanilla extract
- 1 1/4 caster sugar
- 3 eggs
- 2 1/4 self raising flour
- 3/4 milk
- 2 cocoa powder
- 2 milk
- 90 butter
- 1 icing sugar
- 1 milk
Instructions:
1. Preheat oven to 180dc/160dc fan forced. Grease deep 22cm round or 19cm square cake pan. line base with baking paper.
2. beat butter, extract and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.
3. Divide mixture among three bowls; ting one mixture pink. Blend sifted cocoa with extra milk in a cup; stir into second mixture; leave remaining mixture plain. Drop alternative spoonfuls of mixture into pan. Pull a skewer backwards and forwards through cake mixture.
4. Bake cake about 1 hour. Stand cake in pan 5 minutes before turning, topside up, onto wire rack to cool.
5. Make butter frosting. Spread frosting over top of cake.
6. BUTTER FROSTING.
7. Beat butter in small bowl with electric mixer until light and fluffy; beat in sifted icing sugar and milk, in two batches.
Title: Game Day Peanut Butter Cookies
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1 egg
- 1/2 vanilla
- 1 peanut butter
- 1/2 baking soda
- 1 1/2 all-purpose flour
Instructions:
1. Heat oven to 375 degrees.
2. Combine brown sugar and butter. Beat well.
3. Add egg, vanilla, peanut butter and baking soda. Beat on high until creamy, about 3 to 4 minutes.
4. Mix in flour.
5. Roll dough into 1" balls and place 2 inches apart on greased baking sheet. Press with fork.
6. Bake 9 minutes.
7. Cool on wire rack.
8. These store and freeze well.
9. Yield: 36 cookies.
Title: Barbecue Spice Cookies
Ingredients:
- 1 1/2 butter
- 1/2 barbecue sauce
- 3 sugar
- 2 eggs
- 4 all-purpose flour
- 4 baking soda
- 1 ground ginger
- 1 ground cloves
- 1 cinnamon
Instructions:
1. Melt butter in a large bowl in the microwave (Cook on high for 1 minutes, then cook for 30 seconds at a time just until melted). Cool.
2. Add barbecue sauce, 2 cups sugar and eggs to melted butter and beat well.
3. Sift together flour, baking soda and spices. Add flour mixture to butter mixture and beat just until flour is incorporated.
4. Refrigerate dough for several hours, until firm. Shape into small balls and roll in sugar.
5. Bake at 350 degrees for 8 to 10 minutes, until firm.
Title: Sour Cream Coffee Cake With Coffee Icing
Ingredients:
- 185 butter
- 3/4 brown sugar
- 2 eggs
- 2 self-raising flour
- 1 ground cinnamon
- 1/2 sour cream
- 1/2 strong black coffee
- 1 icing sugar
- 10 butter
- 2 -3 strong black coffee
- 1/2 pecans
Instructions:
1. Preheat oven to moderate, 180 degrees Celcius.
2. Lightly grease and line a 10 by 20cm loaf pan.
3. In a small bowl, using an electric mixer, cream butter and sugar together until light.
4. Add eggs one at a time, beating well after each addition.
5. Sift flour and cinnamon together.
6. Fold into creamed mixture, slowly adding the coffee and sour cream, mix until combined.
7. Bake for 40-45 minutes until cooked, test with a skewer.
8. Let cool in pan for 5 minutes then turn onto wire rack to cool completely.
9. COFFEE ICING.
10. Combine icing sugar and butter in a small heatproof bowl.
11. Stir in enough coffee to make a smooth paste.
12. Place over a saucepan of simmering water and gently heat, stirring for 2-3 minutes, until the mixture is spreadable.
13. Spread over the cooled cake with a spatula.
14. Sprinle with pecans.
Title: Peppermint Chocolate Cake
Ingredients:
- 3 butter
- 1 self raising flour
- 1 sugar
- 2 eggs
- 2 cocoa powder
- 1/2 skim milk
- 1/2
Instructions:
1. Preheat oven to 180 degrees Celcius.
2. Put all the ingredients in a mixing bowl and beat well for about 2 minutes.
3. Pour butter into a greased cake tin.
4. Bake for 40-45 minutes. Do not overbake, as it can dry out.
5. Leave to cool in tin before slicing.
Title: Banana Fudge Marble Cake
Ingredients:
- 19 1/4 eggs
- 2 banana
- 1 water
- 1/2 instant banana pudding mix
- 3 milk
- 5 1/4 banana
- 1 1/4 lemon juice
- 1 frozen non-dairy topping
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350*.
2. Grease and flour 2 9" round cake pans -- set aside.
3. FOR CAKE:.
4. combine cake mix, eggs, mashed banana and water in large bowl --
5. Beat at medium speed for 2 minutes.
6. Pour into prepared pans.
7. Bake and cool following package directions.
8. FOR FROSTING:.
9. Combine dry pudding mix, whipped topping mix, and milk in large bowl --
10. Beat at high sped for 2-3 minutes or until light and fluffy --
11. Fill and frost cake.
12. Refrigerate for several hours before serving.
13. Dip banana slices in lemon juice.
14. Blot dry --
15. Garnish with Cool whip, thawed and banana slices.
16. TIP***I sometimes drizzle chocolate fudge sauce on plate before serving a slice -- nice presentation -- .
Title: Easy Choice Candy Bar Cake
Ingredients:
- 1 eggs
- 3 water
- 1/2 cream cheese
- 1 1/3 granulated sugar
- 1 confectioners' sugar
- 1/2
- 1
- 10
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease and flour three 8-inch round cake pans.
3. Prepare mix according to directions on box and divide evenly into three pans.
4. Bake for approximately 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Cool in pans for 10 minutes.
6. Remove from pans and cool completely.
7. For the frosting, beat cream cheese, granulated sugar and confectioners' sugar on medium speed until creamy.
8. Finely chop 8 of the candy bars.
9. Fold candy bars and cream cheese mixture into whipped topping to complete frosting.
10. Spread frosting between cake layers and on top and sides.
11. Chop remaining two candy bars and sprinkle on top and around bottom edge of cake.
12. Decorate with berries, if desired.
Title: Ribbon Cookies
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 egg
- 1 vanilla
- 2 1/4 flour
- 1/4 salt
- 1 1/4 baking powder
- 3 pecans
- 1/4
Instructions:
1. Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
2. In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
3. Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
4. Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
5. Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
6. Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
7. Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
8. Cool on wire rack.
Title: Vanishing Oatmeal Raisin Cookies
Ingredients:
- 1/2 margarine
- 1/2 unsweetened applesauce
- 1 brown sugar
- 1/2 Splenda sugar substitute
- 1 egg
- 2 vanilla
- 1 all-purpose flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 salt
- 1/2 Quaker Oats
- 3 raisins
- 1
Instructions:
1. Heat oven to 350 degrees F.
2. Beat together margarine and sugars until creamy.
3. Add egg, egg whites and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon, and salt; mix well.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
6. Bake 10 to 12 minutes or until golden brown.
7. Cool 1 minute on cookie sheet: remove to wire rack.
Title: The Knox Blox I Remember
Ingredients:
- 3 unflavored gelatin
- 4 Jello gelatin
- 4 boiling water
Instructions:
1. Put Jello and Knox gelatin into a bowl. Add water and stir until dissolved.
2. Pour into 9x13 inch pan. Cool in refrigerator.
3. When firm, (4 to 5 hours) cut into squares. I've used the chill time as the cook time.
Title: Ballymaloe Apple Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 unsalted butter
- 3/4 brown sugar
- 1 egg
- 1/4 milk
- 3 apples
- 2 lemon juice
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1/4 clove
- 1/4 nutmeg
- 1 liquid honey
- 1/4 raisins
- brown sugar
Instructions:
1. FILLING- peel apples, and cut into 1/2 inch pieces.
2. (you should have about 3 cups) In bowl, toss with lemon juice.
3. Add raisins, cinnamon, allspice, cloves and nutmeg; Stir well.
4. Add honey and mix throughly; set aside.
5. In large bowl, sift together flour, baking powder.
6. Cut in butter until mixture resembles coarse meal.
7. Stir in sugar.
8. Make well in center; pour in egg and milk.
9. Using fork, stir briskly to make a sticky dough; divide in half.
10. Roll out one half between 2 sheets of waxed paper to 1/4 inch thickness.
11. Fit into lightly greased 9 inch pie plate.
12. Spoon filling over dough; place other half of rolled dough on top of filling.
13. Press edges together.
14. Using sharp knife, cut small slit in centre of pastry top to allow steam to escape.
15. Bake in 350F oven for 45 minutes or until cake is golden brown and firm to touch and tester inserted in centre comes out clean.
16. Cut into 8 wedges while hot.
17. Serve warm and pass whipped cream and brown sugar separately.
Title: Ginger Pear Cake
Ingredients:
- 1 brown sugar
- 1/4 butter
- 1 sour cream
- 1 butter
- 1 eggs
- 1/3 candied ginger
- 1/3 butter
- 3 confectioners' sugar
- 1/3
- 1
Instructions:
1. Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
2. Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
3. In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
4. In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Spoon cake mixture into prepared pan until 3/4 full.
6. Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
8. While the cake is cooling mix the glaze.
9. Once the cake is completely cool move it to a platter and add the glaze.
Title: Cookie Dough Floating Chocolate Cupcakes
Ingredients:
- 4 1/2 all-purpose flour
- 3 1/2 sugar
- 1 1/2 cocoa powder
- 1 vanilla pudding mix
- 2 baking powder
- 1 salt
- 3 eggs
- 2 brewed coffee
- 2 milk
- 1
- 2
Instructions:
1. Preheat oven to 325°F.
2. Line cupcake pan with cupcake papers.
3. In a large mixing bag, stir together the first six ingredients.
4. Add all other ingredients EXCEPT cookie dough and beat with an electric mixer for 4 minutes on medium until thick.
5. Fill cupcake papers 2/3 full with batter and place one square of the cookie dough in the center of each.
6. Bake for 30-35 minutes.
7. Cool and ice with your favorite icing.
Title: Phoenix Date Pudding
Ingredients:
- 1 1/2 brown sugar
- 1 1/2 water
- 7/8 granulated sugar
- 1/2 pitted dates
- 1/2 vanilla extract
- 1 flour
- 1 baking powder
- 1 salt
- 1/8 milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Dissolve brown sugar in water and pour into 9 x 11 baking pan.
3. Mix remaining ingredients together thoroughly and pour over the syrup.
4. Bake for 25 minutes.
5. Serve warm with whipped cream.