lumicero/recipes-ing2inst huggingface dataset:
Title: Cake from Portal
Ingredients:
- 1 butter
- 1 margarine
- 3/4 granulated sugar
- 7 vanilla extract
- 1 all-purpose flour
- 3/4 cocoa powder
- 2/3 baking soda
- 1 salt
- 2 baking powder
- 2/3 water
- 1/4 maraschino cherries
- 1
- 1/4
- 1/3
- 2
- 8
Instructions:
1. This recipe is simple, it just takes a lot of ingredients and mixing/sitting around time to complete. Pop in a movie while making the cake to help pass the time.
2. This recipe can easily be made for those who do not consume dairy by making sure the frosting and cake mix you use do not contain dairy. Which is easily done, I being dairy intolerant myself.
3. And lastly, this cake is for fun. It is for the nerd in all of us that just wants to sit down with a bunch of friends, and eat. This cake is perfect for that. Heck, you could all bring food and call it a Lies and Deceit Pot Luck, and LAN your way through the meal!
4. Warning to the wise: this cake is VERY rich. Don't cut it into eight slices, cut it into sixteen. Regular sized slices will just make people sick to their stomachs because of how rich this cake is. So do eat carefully.
5. The night before, mix 2/3c cocoa powder with 1.5 cans of vanilla frosting. Save the remaining half can of vanilla frosting for later.
6. Next day: remove mixed frosting and vanilla frosting from the fridge and set to the side. Also place the cherries and chocolate chips to the side. They will not be used until the cake is completely done.
7. Pre-heat over to 375 degrees F.
8. Lightly butter two 9 inch cake pans.
9. In one bowl combine all remaining dry ingredients.
10. In larger bowl, combine all liquid ingredients and egg whites. Mix thoroughly.
11. Slowly sift dry ingredients into the large bowl of liquid ingredients. Mix thoroughly.
12. Pour half of the batter into one prepared cake pan, and the rest into the second cake pan.
13. Cook for 30+ minutes, until a knife can be removed cleanly from the cake.
14. When done cooking, allow the cake to cool for at least one hour.
15. Remove top quarter inch from one cake round. Basically, let it have a completely flat top so that the second layer can rest smoothly on top. I suggest using a bread knife.
16. Use the coconut frosting as the inner layer.
17. Place second layer on top of first layer.
18. Frost with the cocoa powder mixed frosting. Warning: this stuff is stiff, so it takes a little work.
19. Coat entire cake with chocolate chips, press them lightly into the frosting to get them to stay. The recipe suggests one cup, I would suggest just taking from the bag. Measurements are just suggestions for chocolate chips.
20. Using the remaining vanilla frosting and a tablespoon, dallop eight circles around the top of the cake.
21. Place the eight cherries on top of the eight vanilla frosting circles.
22. Treat your friends to a meal of Lies and Deceit. ^.^.
Title: Black Russian Bundt Cake
Ingredients:
- 1 sugar
- 1/2 chocolate instant pudding
- 1 eggs
- 1 vodka
- 4 powdered sugar
- 1/4 powdered sugar
- 1/2
Instructions:
1. Combine first 6 ingredients in large mixing bowl; add 1/4 cup of the liqueur and beat at low speed for 1 minute. increase the speed to medium and beat for 4 more minutes.
2. Pour the batter into a greased and floured 12 cup bundt pan.
3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
4. Cool in pan for 15 minutes, then invert into a serving plate.
5. Combine the remaining liqueur and 1/2 cup of powdered sugar, stirring until smooth. Prick the warm cake at 1-inch intervals with a long skewer.
6. Brush the mixture over the top and sides of cake.
7. Sprinkle additional powdered sugar over the cake.
Title: Apple Galette With Cider Drizzle
Ingredients:
- 3 apple cider
- 3/4 heavy cream
- 4 butter
- 1/4 pure vanilla extract
- 1 frozen puff pastry
- 1 1/2 green apples
- 1/4 sugar
- 1/2 ground cinnamon
- 1 egg
- vanilla ice cream
Instructions:
1. In a large saucepan, boil the cider until reduced to 1/2 cup, about 15 minutes. Stir in the cream and boil until thickened, about 2 minutes.
2. Pour into a bowl, then whisk in 2 tablespoons butter and the vanilla. Refrigerate for at least 1 hour.
3. Meanwhile, unfold the puff pastry on a floured surface. Roll out to a 10-by-12-inch rectangle. Refrigerate on a parchment-paper-lined baking sheet for 20 minutes.
4. In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium heat. Add the apples, sprinkle with 1/4 cup sugar and cook, stirring, until golden, about 6 minutes.
5. Remove from the heat and stir in the cinnamon. Spread on a baking sheet; refrigerate for 15 minutes.
6. Position a rack in the upper third of the oven and preheat to 375°. Spread the apples over the crust, leaving a 1-inch border.
7. Using the parchment, lift the pastry edges and fold in to form a crust, pinching gently to adhere.
8. Brush the crust with the egg wash; sprinkle with sugar.
9. Bake until golden, about 35 minutes. Transfer to a rack; let cool for 15 minutes.
10. Cut into slices, top with ice cream and drizzle with the cider mixture.
Title: Sweet Tamales
Ingredients:
- 1 shortening
- 1 masa harina flour
- 2 1/2 yellow cornmeal
- 1 1/2 granulated sugar
- 1/4 ground cinnamon
- 1 salt
- 2 water
- 1 1/2 sweetened condensed milk
- 1 vanilla extract
- 2 raisins
- 1 walnuts
- 1/2
Instructions:
1. Sort corn husks, setting aside any torn ones.
2. Soak intact husks in warm water for at least 1 hour or until softened and easy to fold.
3. Beat 2/3 cup lard in large bowl until creamy.
4. Combine flour, corn meal, sugar, cinnamon and salt in medium bowl.
5. Alternately add flour mixture, water and sweetened condensed milk to lard, mixing well after each addition.
6. Melt remaining lard and gradually stir into masa mixture, mixing until consistency of thick cake batter (masa).
7. Stir in vanilla, raisins and nuts.
8. Spread 1/4 cup masa, using back of a spoon, to form a square in the center of one husk.
9. Fold right then left edge of husk over masa.
10. Fold up bottom edge.
11. Repeat with remaining ingredients.
12. Place vegetable steamer in pot with lid and add water to just below steamer.
13. Arrange tamales upright in steamer rack.
14. Cover top of tamales with reserved dry husks and a damp towel and cover.
15. Bring to a boil then reduce heat to low.
16. Steam, adding water as needed, for about 1 1/2 to 2 hours or until masa pulls away from husks.
Title: Strawberry Squares
Ingredients:
- 1 flour
- 1/2 margarine
- 2 brown sugar
- 2 strawberries
- 1/2 white sugar
- 1/2 boiling water
- 1 strawberry Jell-O gelatin dessert
Instructions:
1. Mix flour, margarine and brown sugar.
2. Pat into a 9 x 9 pan Bake 12 minutes at 325 degree oven.
3. Mix strawberries, sugar, boiling water and jello together and place on stove.
4. Bring to a boil.
5. Remove from stove, cool slightly and put in fridge to thicken.
6. Spread on base and top with whipped cream.
7. Keep refrigerated.
Title: No Bake Nutella Cheesecake
Ingredients:
- 20 unsalted butter
- 4 gelatin powder
- 3/4 cream cheese
- 2 1/4 sour cream
- 3 sugar
- 4 vanilla extract
- 3/4 milk
- 2 cocoa powder
- 1 1/2
- 1/2
- 3
- 2
Instructions:
1. To Prepare the Crust:
2. Process Oreo cookies in a food processor until they turned into fine crumbs. Add butter and pulse a few times. Press mixture evenly onto the bottom of a 9-inch spring-form pan. Chill the crust in refrigerator while preparing filling.
3. To Prepare the Filling:
4. In small saucepan, add milk and sprinkle powdered gelatin evenly over surface. Let stand for 5 minutes. Place saucepan over low heat and cook while stirring until gelatin is dissolved. Remove from heat and let cool slightly.
5. In the bowl of the stand mixer fitted with whisk attachment, beat cream cheese and sugar over medium speed until smooth. Add in sour cream, Nutella, and vanilla until well combined. Scrape the sides of the bowl when necessary. Turn mixer to low and gradually pour in gelatin mixture.
6. Pour batter into the pan over the crust and spread evenly. Cover and chill until set, about 4 hours.
7. To Prepare the Ganache:
8. In a small bowl, stir the Nutella and hot milk together until well incorporated and cooled down. Pour on top of the cheesecake and spread into an even layer. Return to refrigerator to chill for another 2 hours.
9. To assemble, remove cheesecake from the pan. Pipe whipped cream over the top of the cheesecake (I used a large round tip) and sprinkle with cocoa powder. Store cheesecake in the refrigerator until ready to serve.
Title: Raspberry and Banana S'mores
Ingredients:
- 1/2 fresh raspberry
- 1 sugar
- 6 low-fat graham crackers
- 1 banana
- 1 marshmallow cream
- 3/4
Instructions:
1. Preheat broiler.
2. Toss berries in bowl with sugar stand for 10 minutes.
3. Place graham crackers halves on a baking sheet and top with chocolate.
4. Set 2-3 banana slices over 6 smores. Top remaining smores with raspberries.
5. Spread 1 tbs marshmallow fluff over each smore. Place broil for 1 - 2 minutes.
6. Serve immediately.
Title: Pecan Pie Cookies
Ingredients:
- 8 cream cheese
- 1 butter
- 2 flour
- 2 eggs
- 1 1/2 brown sugar
- 2 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 325.
2. Nuts may be either pecans or walnuts.
3. To make crusts: Cream butter and cream cheese.
4. Add flour and mix until dough comes away from edges of bowl.
5. Make 1" balls and press into a greased mini-muffin tin (making indentation for filling).
6. To make filling: Beat sugar into eggs.
7. Add vanilla.
8. Stir in nuts.
9. Spoon into shells, filling no more than 3/4 each (filling will rise during baking).
10. Bake at 325 for 30 minutes.
Title: Cream Cheese Sugar Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1 cream cheese
- 1/2 salt
- 1/2 vanilla
- 1/2 all-purpose flour
- 1
- 2
Instructions:
1. In large bowl, combine all ingredients except flour and colored sugar; beat until light and fluffy.
2. Add flour; mix well. Shape dough into 3 disks. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
3. Heat oven to 375°F On floured surface, roll out 1 disk of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with lightly floured 2 1/2-inch round or desired shape cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate with colored sugar.
4. Bake at 375°F for 6 to 10 minutes or until light golden brown. Immediately remove from cookie sheets. If desired, frost and decorate plain cookies.
Title: Swedish Whipped Farina
Ingredients:
- 2 1/2 water
- 1 farina
- 4
Instructions:
1. In a saucepan, combine water & punch concentrate, then bring to a boil.
2. Sprinkle farina into boiling mixture & stir vigorously.
3. Simmer over low heat until farina is cooked, about 5 minutes.
4. Pour mixture into 1 1/2 quart bowl, then beat with an electric mixer for about 1 minute at a time, at intervals of about 5 minutes, until pudding is fluffy & cool.
5. Chill before serving with milk or cream, if desired.
Title: Strawberry - Kiwi Fingerprint Cookies
Ingredients:
- 1/2 shortening
- 1/4 sugar
- 7 stevia
- 1/4 salt
- 1 vanilla
- 3 flour
- 1 1/4 baking powder
- 1/4 kiwi
- 1 Vegan Strawberry Curd (Slightly Soused!)
- 1/2
Instructions:
1. Preheat the oven to 350°F Line a baking sheet with parchment or silicone.
2. Cream together shortening, sugar, stevia, salt, vanilla and almond milk until well combined.
3. Add the flour and baking powder and mix until a stiff dough is almost formed, then add the kiwi and mix inches.
4. Form balls of the dough and place on the sheets (they don't spread that much) and press your finger into the centres to make indents.
5. Fill with the curd or jam.
6. Bake for 15-18 minutes. Cool completely on the sheets.
Title: Mohallabia/Muhallabia
Ingredients:
- 30 basmati rice
- 30 sugar
- 400 milk
- 50 rose water
- 2 salt
- 1
Instructions:
1. Blend the rice powder with some milk to make a smooth runny paste.
2. Boil thte rest of the milk with salt and sugar. Blend the rice mixture to this milk and keep stirring till the mixture is boiling and bubbling.
3. Simmer on very low heat for 5 minutes continuously stirring to avoid scorching.
4. Finish off adding rose water and almond powder.
5. Remove from heat and stir occasionally till the mixture has cooled down a bit.
6. Now pour this into serving bowls/glasses.
7. Chill and serve garnished with whipped cream, coarsely ground pistachios and Cashew nuts, almonds and pomegranate seeds.
Title: Creamy Pumpkin Parfaits
Ingredients:
- 1 marshmallow creme
- 1 cream cheese
- 2 pumpkin
- 1 maple syrup
- 1/4 ground cinnamon
- 1 1/2 nutmeg
- 1/2 pecans
- 1/4
Instructions:
1. In a bowl, with an electric mixer at medium speed, beat marshallow creme, cream cheese and 1 tablespoons of Orange Juice Concent. Until smooth.
2. In another bowl, stir together pumpkin, maple syrup, cinnamon, nutmeg and remaining 1 tablespoons of orange juice concent. Fold in 1/4 Cup of cream cheese mixture and stir until no white streaks remain.
3. Spoon about 3 tablespoons of the marshamallow and cream cheese mixture into bottom of 4 parfait glasses, followed by 3 tablespoons of the pumpkin mixture and repeat layers, ending with the pumpkin layer on top.
4. Chill until cold, at least 2 hours.
5. Just before serving, sprinkle each parfait with chopped pecans and gingersnap crumbs.
Title: Create a Pie Crust
Ingredients:
- 1 1/4 flour
- 1/2 salt
- 1/3 shortening
- 3 -4 cold water
Instructions:
1. In medium mixing bowl stir together flour and salt.
2. Cut in shortening or Lard till pieces are the size of small peas.
3. Sprinkle 1 tablespoon of cold water over part of the mixture gently toss with fork.
4. Push to side of bowl
5. Repeat until all is moistened.
6. Form dough into ball.
7. On lightly floured surface flatten dough with hands.
8. With a rolling pin roll dough from center to edges forming a circle about 12 inches in diameter.
9. Wrap pastry around rolling pin.
10. Unroll pastry onto a 9 inch pie plate being careful to avoid stretching pastry.
11. Trim pastry to 1/2 inch beyond edge of pie plate. Make a fluted , roped-shaped, or scalloped edge.
12. For a baked pie shell, prick bottom and sides with tines of fork.
13. Bake 450 F oven for 10 to 12 minute
14. Or,line pastry with foil and fill with dry beans, or use double thickness of heavy duty foil.
15. Bake in 450 F oven for 5 minute
16. Remove beans and foil or heavy duty foil bake for 5 to 7 min more or until golden.
17. Makes 1 9 inch pie shell.
Title: Almond Figs
Ingredients:
- 12 figs
- 1 dried figs
- 1/2 brandy
- 1 1/2 nonfat plain yogurt
- 2 honey
Instructions:
1. Press whole almonds into each fig.
2. Lay figs side by side in a shallow dish and marinate in brandy or apple juice for at least 1 hour.
3. Combine yogurt and honey with brandy or juice from marinade.
4. Pour yogurt into 6 chilled champagne or dessert glasses and top each one with 2 stuffed figs.
5. Serve chilled.
Title: Patriotic Fruit Pizza
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 vanilla extract
- 1/2 baking powder
- 1 flour
- 1 3/8 milk
- 1 1/2 light cream cheese
- 8 powdered sugar
- 1 vanilla extract
- 1 skim milk
- 1 lemon juice
- 1 blueberries
- 1 strawberry
- 1
Instructions:
1. Preheat oven to 400.
2. Combine crust ingredients and mix well.
3. Pour into greased 15 x 10 x 1 baking sheet or jelly roll pan, spreading evenly.
4. Bake for 7 - 10 minutes.
5. Meanwhile, combine cheese ingredients and blend until smooth.
6. Pour over crust when it comes out of the oven, spreading even.
7. Place fruit over cheese.
8. Chill for an hour and serve.
Title: Classic Mexican Flan
Ingredients:
- 1/2 sugar
- 3 sweetened condensed milk
- 1 milk
- 1/2 vanilla extract
- 1 eggs
- 1
- 3
Instructions:
1. In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid.
2. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds.
3. Quickly turn mold to coat bottom and sides with the caramel.
4. Let cool so caramel hardens.
5. Heat oven to 325.
6. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender.
7. Cover and blend to mix well.
8. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch.
9. Bake for 1 hour.
10. Remove from oven and remove mold from water.
11. Cool and then refrigerate up to 2 days.
12. Cover mold with an inverted serving platter.
13. Hold mold and platter together and turn them over.
14. Lift off mold.
15. Caramel will fall as a liquid sauce over the custard.
Title: Wisconsin Honey Bee and Vanilla Bean Pudding
Ingredients:
- 2 heavy cream
- 1 vanilla extract
- 2 sugar
- 3 honey
- 1/2 honey
- 1/4 cornstarch
- 3 salt
- 1/8 butter
- 1 unsalted butter
- strawberries
- raspberries
Instructions:
1. In a heavy medium saucepan, bring the milk to boiling over medium heat, stirring occasionally (milk may foam up so watch carefully). Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Scrape the seeds into the hot milk and add the pods. Cool 15 minutes. Cover and chill 2 to 24 hours. Remove the vanilla pods; using two fingers, press the milk out of the pods into the milk mixture to extract all the seeds; discard pods.
2. In the same saucepan, heat the milk and 1 cup whipping cream over medium heat until boiling, stirring occasionally. Remove from heat.
3. Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer for 1 minute on medium speed. Beat in sugar, honey, cornstarch and salt until well combined. Gradually beat in about 1 cup of the hot milk mixture until well combined.
4. Add the egg yolk mixture to the remaining milk mixture in the saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. If necessary, strain mixture to remove any lumps.
5. Pour pudding into 4 or 5, 6- to 8-ounce individual dessert dishes or a 3-1/2- to 4-cup serving bowl. Cover surface of pudding with plastic wrap. Chill at least 1 hour for individual dishes or at least 3 hours for the large serving bowl or until pudding is completely chilled. (Do not stir during chilling). Serve pudding with fresh berries and whipped cream.
Title: Fortune Cookies
Ingredients:
- 3/4 sugar
- 1 2/3 salt
- 1/4 butter
- 1 all-purpose flour
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350º.
2. Combine egg whites, sugar and salt.
3. Mix well until sugar and salt dissolve.
4. Add butter, flour, and extracts.
5. Mix.
6. Drop a few tablespoons of dough onto a well-greased cookie sheet.
7. Leave plenty of space for the cookies to expand.
8. I'd bake only a few until you get the hang of molding them.
9. Bake 10 minutes or until edges are light brown.
10. Mold warm cookie over a wooden spoon handle to form a cylinder.
11. Insert a"fortune".
12. Pinch ends together to shape the traditional fortune cookie.
Title: Cannoli Filling
Ingredients:
- 1/2 ricotta cheese
- 1 confectioners' sugar
- 1/2
Instructions:
1. Whip the cream until stiff, add the sugar. Now you can add the candied fruit or the chocolate chips, or whatever you like!
2. Fill the shells and dip ends in the grated chocolate. Some folks like ground pistachio nuts instead of grated chocolate - I've even seen cookie 'sprinkles' used. Dust the cannoli with confectioners sugar just before serving.
Title: Chocolate Orange Rounds
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1 egg
- 1 vanilla
- 2 1/2 flour
- 2 orange zest
- 2
Instructions:
1. In large bown, beat butter with a mixer for 30 seconds. Add sugar, baking powde, salt. Beat until combined.
2. Beat in egg and vanilla. Add flour.
3. Divide dough in half. Stir orange zest/extract into one portion, melted chocolate into the other.
4. Pinch off small, equal portions of each type of dough, rolling it into a ball between your fingers. (This dough is supposed to yield 60 cookies, so you can make more or less, just make 60 balls of each flavor.) Combine one chocolate ball with one orange ball, rolling them together between your palms. Flatten if needed.
5. Place on ungreased cookie sheet and place in an oven preheated to 375 degrees for 7-9 minutes. Remove from oven and cool on cookie rack.
Title: Creamsicle Cake
Ingredients:
- 1 vanilla pudding mix
- 1 eggs
- 3/4 butter
- 4 vanilla extract
- 1 1/4 confectioners' sugar
- 1/2
- 1
- 1/4
- 3
Instructions:
1. Heat oven to 350.
2. Grease and flour a 9 x 13-inch pan.
3. In a large bowl, beat cake mix, pudding mix oil and eggs together.
4. Gradually stir in orange soda by hand until smooth.
5. Pour into prepared pan.
6. Bake 30-35 minutes.
7. Let cool on wire rack.
8. Icing:
9. Cream together butter, vanilla and orange peel in a large bowl.
10. Beat in confectioners sugar until smooth.
11. Spread on cooled cake.
Title: Nutella Bread Pudding
Ingredients:
- 12 salt
- 1 1/2 vanilla extract
- 2 sugar
- 1/4 eggs
- 1
- 3
Instructions:
1. Preheat the oven to 350°F Grease an 8-inch square baking dish with unsalted butter.
2. Make 6 sandwiches with the bread and nutella. Cut each sandwich into 6 to 8 pieces. Pile the sandwich pieces into the prepared baking dish.
3. In a small saucepan, combine the cream, salt, and vanilla and cook over medium heat until warm.
4. In a large bowl, whisk together the sugar and eggs. Slowly add the cream mixture, stirring constantly to make sure the eggs do not cook.
5. Pour the mixture over the bread and cover the dish with aluminum foil.
6. Bake on the center rack of the oven for 30 to 40 minutes, removing the foil after about 20 minutes. The finished pudding will be golden brown on top.
7. Allow the pudding to rest for at least ten minutes before serving.
Title: Holiday Rum Eggnog Bundt Cake
Ingredients:
- 1 ground nutmeg
- 1/2 rum
- 1/2 eggs
- 2 margarine
- 2
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Grease bundt pan well.
3. Press almonds onto bottom of pan.
4. Mix other ingredients well, for five minutes.
5. Pour into pan.
6. Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean.
7. Let cool for 10 minutes and then invert onto a plate.
Title: Blackberry Cobbler Cake
Ingredients:
- 1 flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 1/2 butter
- 2 1/2 fresh blackberries
- 1/2 - 1 sugar
Instructions:
1. Mix blackberries and sugar; let stand 20 minutes or until fruit syrup forms.
2. Mix together flour, baking powder, salt, and milk in ungreased 8 inch square pan; stir in butter until blended; spread evenly in pan.
3. Spoon blackberries over batter.
4. Bake at 375 degrees for 45-55 minutes or until dough rises and is golden.
5. Serve warm.
Title: Strawberry Cheese Parfaits
Ingredients:
- 1 cottage cheese
- 1 salt
- 1 vanilla
- 1/2 sugar
- 1 frozen strawberries
- 2
- 1
Instructions:
1. Beat egg white until soft peaks are formed. Blend with cottage cheese, whipped cream, salt, vanilla, and sugar.
2. In parfait gasses, alternate spoonfuls of cheese mixture with strawberries; freeze.
3. Remove from freezer 20 minutes before serving.
Title: Root Beer Cake
Ingredients:
- 1 eggs
- 3/4 instant vanilla pudding
- 4 vanilla
- 1/3
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 F.
2. Grease and flour two 9" round pans.
3. Mix cake mix, 3/4 cup root beer, eggs, oil and pudding mix in a large bowl.
4. Bake as directed on package.
5. Chill cake for ease in splitting layers.
6. Split each layer into 2 thin layers.
7. Filling and Topping: Combine Dream Whip, ice cold root beer and vanilla in a chilled bowl.
8. Beat as directed on package. Spread 1 cup of filling between layers of cake with remaining on top.
9. Serve immediately or store in refrigerator until ready to serve.
Title: Rhubarb Tapioca Pudding
Ingredients:
- 3 fresh rhubarb
- 4 1/2 quick-cooking tapioca
- 1/8 table salt
- 1 1/8 sugar
- 2 water
- 1 1/2 strawberries
Instructions:
1. In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
2. Reduce heat and simmer until rhubarb is tender, about 3 minutes.
3. Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.