lumicero/recipes-ing2inst huggingface dataset:
Title: Cocoa Sheet Cake
Ingredients:
- 1 oleo
- 4 water
- 1 sugar
- 2 flour
- 2 eggs
- 2 buttermilk
- 1/2 cinnamon
- 1/2 baking soda
- 1 vanilla
- 1 oleo
- 1/2 milk
- 4 powdered sugar
- 6 vanilla
- 2
- 1
Instructions:
1. In a sauce pan, put 2 oleo, cocoa and water.
2. Bring to a boil.
3. Pour over sugar and flour.
4. Mix well.
5. Add eggs, buttermilk, cinnamon, baking soda, vanilla.
6. Mix well.
7. Pour into greased cookie sheet (with sides about 12x18).
8. Bake @ 350 for 25 minute.
9. FROSTING.
10. In sauce pan, add oleo, cocoa and milk.
11. Bring to boil.
12. Add powdered sugar and sugar.
13. Beat well.
14. Spread on HOT cake.
Title: Mother Kossmans White Nut Cake
Ingredients:
- 1 sugar
- 1/2 shortening
- 2 flour
- 2 baking powder
- 1/2 milk
- 1 salt
- 3/4 vanilla
- 4
Instructions:
1. cream sugar and shortening.
2. beat egg whites until stiff peaks form.
3. sift dry ingredients together
4. add to creamed miixture
5. add milk and vanilla
6. add nuts
7. fold in egg whites gently DONT OVERMIX.
8. pour into greased floured 9x13 cake pan
9. BAKE AT 300 DEGREES FOR 30 TO 35 MINUTES TIL TOOTHPICK COMES CLEAN.
Title: Quick Kahlua Tiramisu
Ingredients:
- 1 brewed coffee
- 4 vanilla ice cream
- 2 Kahlua
- 2 bittersweet chocolate
Instructions:
1. Place cake slices in shallow dessert bowls.
2. Moisten with coffee.
3. Top each with one scoop of ice cream.
4. Pour the Kahlua over ice cream.
5. Sprinkle with grated chocolate or cocoa.
6. Serve immediately.
Title: Cake Mix Fruitcake
Ingredients:
- 1 pecan halves
- 1 walnut halves
- 8 dates
- 1 vanilla instant pudding mix
- 1/2 eggs
- 1 water
- 18 1/2 flour
- 3 1/2 Karo light corn syrup
- 3
- 1/2
- 1/4
Instructions:
1. Preheat oven to 300 degrees.
2. In a large mixing bowl combine all fruits and nuts.
3. Add flour and toss until fruits and nuts are well coated.
4. In another large mixing bowl combine cake mix, pudding mix, eggs, oil and water.
5. Beat for 3 minutes.
6. Fold in fruit/nut mixture;batter will be very stiff.
7. Grease and flour a 10 inch Bundt pan very well.
8. Bake for 2 hours or until toothpick inserted in center comes out clean.
9. Cool completely in pan.
10. Heat light Karo syrup until warm.
11. Brush cake with warm syrup.
12. When glaze and cake are cold cover with aluminun foil.
Title: Blueberry and Raspberry Cake
Ingredients:
- 1 sugar
- 2/3 flour
- 1 cinnamon
- 1/4 salt
- 1/2 butter
- 3 flour
- 2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 1 sour cream
- 1 fresh blueberries
- 1 frozen blueberries
- fresh raspberries
- frozen unsweetened raspberries
Instructions:
1. For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
2. For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan.
3. Sift flour, baking powder and salt into medium bowl.
4. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
5. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
6. Combine berries in small bowl.
7. Pour half of batter into prepared pan.
8. Spoon berries over.
9. Spread remaining batter over berries.
10. Sprinkle with topping.
11. Bake until tester inserted in center comes out clean, about 1 hour.
12. Cut into squares.
Title: Graham Cracker Roll
Ingredients:
- 1/2 graham cracker
- 1/2 marshmallows
- 1 walnuts
- 1 dates
- 1
Instructions:
1. Roll crackers to fine crumbs; reserve 1/2 cup and mix remaining crumbs with marshmallows, nuts and dates.
2. Add cream slowly until mixture is moist enough to hold together.
3. Shape into a roll about 2 1/2 inches in diameter; roll in reserved crumbs.
4. Wrap tightly in waxed paper and refrigerate at least 12 hours before serving.
5. Cut into 1/2" slices and serve with whipped cream.
Title: Crispy Rice Squares (Diabetic Friendly)
Ingredients:
- 3 plum puree
- 1 butter
- 6 margarine
- marshmallows
Instructions:
1. Coat 13×9-inch baking pan with vegetable cooking spray. Heat Dried Plum Purée and butter in Dutch oven or large saucepan over low heat, stirring until butter is melted. Add marshmallows; stir until completely melted. Remove from heat. Stir in cereal until well coated. Spray back of wooden spoon with vegetable cooking spray and pat mixture evenly into prepared pan. Sprinkle with nonpareils. Cool until set. Cut into squares.
2. Dried Plum Purée Combine 1-1/3 cups (8 ounces) pitted dried plums and 1/4 cup plus 2 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.
Title: Caramelized Apple Parfaits
Ingredients:
- 4 baking apples
- 2 butter
- 1 fresh lemon juice
- 2 sugar
- 2/3 walnuts
- 1 water
- 2
Instructions:
1. Line a colander or sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon in yogurt and let drain for about 30 minutes.
2. Meanwhile, in a medium-sized heavy saucepan, stir together sugar and water. Bring to a boil, stirring to dissolve the sugar.
3. Cook, without stirring, until the syrup turns deep amber, about 5 minutes. (Do not let the syrup burn.) Remove the pan from the heat, add butter and swirl the pan until the butter has melted.
4. Add apples and lemon juice. Return to low heat, cover and cook for 5 minutes.
5. Uncover, and cook, stirring occasionally, until apples are tender and translucent and the juice has thickened slightly, 15 to 20 minutes.
6. Let cool slightly, about 5 minutes.
7. 3 Spoon alternating layers of the caramelized apples and drained yogurt into 4 parfait or wine glasses. Sprinkle walnuts over top, if desired.
Title: Brownie in a Mug
Ingredients:
- 1 butter
- 2 milk
- 1/4 vanilla extract
- 1 salt
- 1 sugar
- 2 cocoa powder
- 2 self raising flour
Instructions:
1. In a mug, add butter, milk, vanilla and dash of salt. Whisk well with a fork.
2. Add cocoa powder/milo, whisk well. Add sugar, whisk well. Add flour, whisk well.
3. Microwave for 60 to 75 seconds. Centre should be slightly molten. Be careful, the mug and brownie WILL BE HOT.
4. Optional: Sprinkle with caster sugar. Put the brownie in the fridge for 5-10 minutes to cool down.
5. Enjoy your brownie, peanut butter and nuttella always taste great with this brownie, you can also try it with icecream.
Title: Carrot Cake
Ingredients:
- 3/4 sugar
- 3/4 eggs
- 2 salt
- 1/2 cinnamon
- 1 flour
- 1 baking soda
- 1 carrots
- 1 1/2
Instructions:
1. Preheat the oven to 160 degrees Celcius. Butter a 10″ tube or bundt pan.
2. Blend oil and sugar. Add eggs, beating well after each addition.
3. Sift together flour, salt, cinnamon, and baking soda. Add to the egg mixture. Stir completely.
4. Fold in carrots.
5. Pour batter into the pan and bake about 50 minutes, or until a wooden skewer comes out clean when inserted into the cake. Cool, then remove from pan by inverting onto a plate.
Title: Pecan Praline Beignets
Ingredients:
- 1 milk
- 1/2 unsalted butter
- 1/4 salt
- 1 sugar
- 1 all-purpose flour
- 4 eggs
- 1 vanilla
- 1/4 pecans
- 1/4 shortening
- 1/4 confectioners' sugar
- 1 cinnamon
Instructions:
1. In a small saucepan over medium hight heat, combine milk, butter, salt and sugar; bring to a rapid boil. Remove the pan from heat and add the flour, stirring vigorously. Return the pan to the stove over low heat, cook, stirring, until the mixture forms a ball and leaves a skin on the bottom of the pan. Remove the pan from heat and let mixture cool for 10 minutes.
2. Add the eggs, one at a time, beating well with an electric mixer until dough is smooth and glossy. Stir in vanilla, pecans and toffee.
3. Pour oil in saucepan or deep fryer to come 3-inches up the sides. Heat oil to 350°F Drop dough by the scant tablespoon into the oil and fry in small batches, turning them, until golden brown, about 3 minutes. Transfer to towel-lined platter with a slotted spoon and dust with confectioner's sugar and cinnamon. Serve hot.
Title: Chocolate Walnut Strudel
Ingredients:
- 1 frozen puff pastry
- 1 egg
- 1 water
- 4 milk
- 2 butter
- 1 margarine
- 1/2 walnuts
Instructions:
1. Thaw sheet of puffed pastry for 30 minutes at room temperature.
2. Preheat oven to 375°F.
3. In a small bowl, combine egg and water.
4. In a large bowl, microwave the chocolate, milk, and butter on HIGH for 1 1/2 to 2 minutes, stirring occasionally, until chocolate is melted.
5. Unfold the pastry sheet on a lightly floured surface.
6. Roll into a 16" by 12" rectangle.
7. Spread chocolate mixture evenly on puffed pastry to within 1 1/2 inch of edges and sprinkle the chopped walnuts over the chocolate.
8. Beginning with short end, roll up jelly-roll style.
9. Place seam side down on an ungreased baking sheet.
10. Tuck ends under to seal and brush with egg mixture.
11. Bake for 35 minutes or until golden.
12. Cool 30 minutes on baking sheet on wire rack.
13. Sprinkle with powdered sugar.
14. Slice and serve warm.
15. Note- You may use the remaining puff pastry sheet to make decorative cut-outs for your strudel/ Simply thaw the pastry and use mini cookie cutters to cut desired shapes/ Press shapes onto top of strudel and brush tops with egg mixture/ Bake as directed.
Title: Roasted Apples With Homemade Caramel Sauce
Ingredients:
- 4 granny smith apples
- 1/2 sugar
- 1 sugar
- 1
Instructions:
1. Preheat oven to 500°. In a large mixing bowl, combine the apples and sugar and toss to coat. Let apples sit in sugar for 5 minutes, then toss again. Arrange the apples on a baking sheet and bake in oven for 10 to 15 minutes or until the apples have a golden brown color and are slightly tender. Remove apples from oven and allow to cool slightly.
2. While the apples are baking, place the sugar for the caramel in a medium saucepan over medium heat. Cook until the sugar dissolves, watching carefully once the sugar has dissolved since the sugar begins to change color and will burn quickly. Simmer the melted sugar without stirring for about 8 minutes, or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
3. Once the sugar has turned golden brown, add the cream and stir to blend (the mixture will bubble vigorously when the cream is added). Simmer over medium heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
4. Once the cream is incorporated, remove from the heat and allow to cool slightly. In a large mixing bowl, use a whisk or handheld mixer to whip the cream. Divide the apples among the center of 4 serving plates, and drizzle the caramel sauce over and around the apples. Serve hot.
Title: Maple Apple & Blueberry Crisp
Ingredients:
- 6 apples
- 1 frozen blueberries
- 1/4 sugar
- 2 flour
- 1 lemon juice
- 1/4 cinnamon
- 1/2 brown sugar
- 1/2 flour
- 1/2 rolled oats
- 1/2 cinnamon
- 1/3 maple syrup
- 2 butter
Instructions:
1. In large bowl,toss apples, blueberries,sugar, flour,lemon juice& cinnamon.
2. Spread in an 8x8 inch square baking dish.
3. Topping: In bowl combine brown sugar,flour, oats,& cinnamon,pour in maple syrup& butter,toss until moistened.
4. Sprinkle over fruit and bake at 350 for 1 hour or until golden& fruit is fork tender.
5. Let cool on rack for 15 minutes.
Title: Nanny's Ranger Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla extract
- 2 oatmeal
- 1 flour
- 2 baking soda
- 2 baking powder
- 2 salt
- 1
- 1/2
Instructions:
1. Cream the shortening and sugars. Add the eggs and vanilla.
2. Mix in the corn flakes, oatmeal and coconut.
3. Mix the flour with the baking soda, baking powder and salt. Add this to the creamed mixture.
4. Drop by teaspoonfuls onto a greased cookie sheet.
Title: Vanilla Pound Cake
Ingredients:
- 2 sugar
- 1 1/2 butter
- 6 eggs
- 2 vanilla
- 3 flour
- 1 baking powder
- 1 buttermilk
Instructions:
1. Heat oven to 350°F.
2. Mix sugar, butter, eggs and vanilla in large bowl.
3. Beat on low to mix ingredients well.
4. Beat on high for 5 minutes.
5. On low, add flour and baking powder alternately with buttermilk.
6. Beat well after each addition.
7. Make sure you end with the dry ingredients.
8. Spoon batter into greased and floured 10 inch tube pan.
9. Bake for 65-75 minutes, until a pick comes out clean.
10. Cool for 15 minutes; invert onto cake plate.
Title: Chocolate-Coconut Macaroons from Cooking Light April 2015
Ingredients:
- 3/4 powdered sugar
- 1/2 granulated sugar
- 3 cake flour
- 3 vanilla extract
- 4 sweetened flaked coconut
- 1
- 2
Instructions:
1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. Sift together sugars, cake flour, and cocoa in a large bowl.
3. Beat egg whites with a mixer at high speed 1 minute or until soft peaks form. Reduce mixer speed to low, add vanilla, and slowly spoon in sugar mixture. Gently fold in coconut, 1 cup at a time.
4. Drop batter by heaping tablespoonfuls onto prepared pans about 1 inch apart. Bake at 325 degrees for 22 minutes. Cool completely on pan.
5. May drizzle with thin ganache, if desired.
Title: Pineapple Fluff - Sugar Free (With Variation)
Ingredients:
- 20 crushed pineapple
- 3 pudding mix
- 8 Cool Whip Free
- 20 Cool Whip Free
- 3 cherry pie filling
- 8 white chocolate pudding mix
- pudding mix
- Cool Whip Free
Instructions:
1. Pineapple Fluff: Combine the Pineapple and pudding Mix. Fold in the Cool Whip.
2. Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix. Fold in the Cool Whip.
Title: Pina Colada Spritz Cookies
Ingredients:
- 1/4 caster sugar
- 1/4 brown sugar
- 1 unsalted butter
- 1 egg
- 2 lemon juice
- 1 lemon, zest of
- 1/2 salt
- 3/4 all-purpose flour
- 1/2
- 2 1/4
Instructions:
1. Preheat oven to 400 deg F.
2. Combine butter, caster sugar, brown sugar in a large mixer bowl.
3. Beat on medium speed until light and fluffy.
4. Add egg, mix until combined.
5. Add the lemon juice, zest, almond and coconut extract.
6. Combine well.
7. Mix salt with flour.
8. Add it to the butter mixture gradually.
9. (I use a wooden spoon) Put dough into cookie press.
10. Press cookies onto UNGREASED cookie sheet.
11. Bake for about 8 minutes.
12. NOTE: Before baking, i brush cookies with egg yolk glaze, fill the middle with some pineapple jam/filling and sprinkle with some dessicated coconut.
13. Very delicious tropical cookies that i bake for Chinese New Year.
Title: Bread Pudding
Ingredients:
- 8 milk
- 2 butter
- 1/4 eggs
- 4 sugar
- 1/4 cinnamon
- 1/2 butter
- 2 water
- 1 vanilla extract
- 1 flour
- 2 sugar
- 3/4
Instructions:
1. Place bread cubes in a greased slow cooker.
2. In a bowl, beat eggs and milk; stir in sugar, butter, and cinnamon.
3. Pour over bread, stir.
4. Cover and cook on high for 1 hour.
5. Reduce heat to low and cook for an aditional 3-4 hours, or until a thermometer reads 160 degrees.
6. Just before serving, melt butter in a saucepan.
7. Stir in flour until smooth.
8. Gradually add water, sugar, and vanilla.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Serve over warm bread pudding.
Title: Devil's Trifle
Ingredients:
- 1 custard
- 1 mixed berries
- 2 vanilla extract
- 2 granulated sugar
- 1
- 1/3
Instructions:
1. Prepare Devil's food cake according to package directions. Cool.
2. While baking, prepare whipping cream, whip with vanilla and sugar.
3. In a large clear bowl, layer the cream, cake (cut into squares), custard, and berries. Use about a third of each for each layer.
4. Top with a garnish of berries.
5. Cool and serve to your guests.
Title: Pineapple Sweet Potato Pie
Ingredients:
- 9 mashed sweet potatoes
- 2 brown sugar
- 2/3 half-and-half cream
- 1/4 butter
- 2 margarine
- 1 vanilla extract
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 salt
- 1 egg
- 1 cornstarch
- 1
Instructions:
1. Prepare pastry shell; set aside.
2. Combine potatoes, sugar, half & half, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg, salt and egg; mix well.
3. Pour into pastry shell.
4. Bake at 425°F, 25 to 30 minutes; cool.
5. Drain pineapple, reserving 1/2 cup juice. Dissolve cornstarch in reserved juice in a saucepan on your stovetop.
6. Cook, stirring constantly, until thickened and translucent.
7. Add remaining 1/2 teaspoon vanilla.
8. This will be a topping for the pie.
9. Arrange pineapple over pie.
10. Spoon topping over fruit.
Title: Slow Peaches
Ingredients:
- 4 Bisquick
- 1/3 oatmeal
- 2/3 cinnamon
- 1/4 brown sugar
- 1/2 sugar
- 1/2
Instructions:
1. Spray crockpot with non-stick spray.
2. Mix dry ingredients together.
3. Stir in peaches and pour into crockpot.
4. Cook on low 4 to 6 hours.
Title: Fall Fruit Crisp
Ingredients:
- 4 -5 apples
- 2 pears
- 1/2 cranberries
- 1/4 raisins
- 1 -3 blueberries
- 1/2 maple syrup
- 1 allspice
- 1/2 cinnamon
- 1/2 flour
- 1 flour
- 1/4 rolled oats
- 1/4 cinnamon
- 1/4 - 1/2 brown sugar
- 1/4 salt
- butter
- maple syrup
Instructions:
1. Preheat oven to 350.
2. Combine the filling ingredients in a 8x8 inch baking dish.
3. Mix together flour, oats, sugar, cinnamon/allspice, and salt. Mix in butter with a fork until it looks like crumbs. Stir in optional syrup.
4. Spread over fruit filling and bake 30-40 minutes until topping is brown and fruit is soft.
Title: Chocolate Lava Cake
Ingredients:
- 6 butter
- 6 eggs
- 3 granulated sugar
- 1/2 flour
- 1/3 butter
Instructions:
1. Preheat oven to 350°F.
2. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and….
3. Stir in diced butter, until it melts.
4. In another bowl, beat eggs and sugar, until it starts to whiten.
5. Stir in melted chocolate and then the flour.
6. Butter 4 individual ramekins, and pour in chocolate batter.
7. Cook for about 10 minutes.
8. Tip ramekins upside down onto dessert plates and serve.
Title: Hershey's Kissables Candies Chocolate Biscotti
Ingredients:
- 1/3 butter
- 2/3 granulated sugar
- 2 eggs
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 powdered sugar
- 2 milk
- 2
- 1/2
- 2
- 3/4
Instructions:
1. Heat oven to 350 degrees. Lightly grease cookie sheet, and set aside.
2. Beat butter until creamy. Gradually beat in granulated sugar. Add eggs, almond and vanilla extracts; beat until blended.
3. Stir together flour, cocoa, almonds, and baking powder; gradually beat into butter mixture until thouroughly blended.
4. Shape dough on lightly floured surface into 2 (9-inch long) rolls. Place rolls on prepared cookie sheet; flatten slightly.
5. Bake 20 to 25 minutes or until toothpick inserted near the center comes out clean. Cool on cookie sheet on wire rack for 1 hour.
6. Heat oven again to 350 degrees. Cut each roll diagonally into 1/2 inch-thick slices. Place slices, cut side down, on ungreased cookie sheet. Bake 12 to 15 minutes or until cookies are dry and crisp. Transfer cookies to wire rack, cool completely.
7. Stir together powdered sugar and milk; stir until smooth. If necessary, add additional milk, 1/2 teaspoon at a time, until desired consisency. Drizzle over cookies. Before drizzle sets, place 3 to 4 Kissables on each cookie. Allow drizzle to set.
8. Enjoy!
9. * To toast almonds: Spread almonds on cookie sheet. Bake at 350 degrees stirring ocasionally, 8 to 10 minutes or until lightly browned; remove from cookie sheet immediatelyand cool completely.
Title: Watermelon Cake
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 eggs
- 4 water
- 1
- 1/3
- 3.5
- 1 -2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Prepare two 9-inch round cake pans by spraying with nonstick spray. Line bottoms with wax paper; coat with spray.
3. In large bowl combine cake mix, pudding mix, eggs, water and oil. Beat at medium speed with electric mixer for 2 minutes. Pour evenly into prepared pans. Bake 30 to 35 minutes until cake tester inserted in centers comes out clean.
4. Cool in pans on wire rack 15 minutes; invert cakes onto rack, remove paper and allow to cool completely.
5. Tint one of the cans of frosting red-orange. Using leaf green, yellow and a bit of black, tint one can frosting pale green. Place ½ cup pale green frosting in a pastry bag fitted with decorating tip. Add more leaf green and black food color to remaining pale green frosting until it turns dark green.
6. Stack cake layers on a cutting board; cut crosswise in half. Set one piece aside.
7. For large melon slice: Sandwich 3 cake layer halves with 1/3 cup white frosting between each (invert top layer so flat side is up).
8. For small melon wedges: Cut reserved piece of cake into 3 wedges. Frost large slice and wedges with a thin layer of remaining white frosting.
9. Frost rounded edges of cakes with dark green frosting. Using flat slide of decorating tip, pipe pale green frosting along edge of dark green frosting on sides and top. Pipe squiggly lines onto sides over dark green frosting. Using spatula, smear pale green lines to create the look of watermelon skin.
10. Reserve ½ cup red-orange frosting. With remaining red-orange frosting, frost top and straight sides of cakes, leaving about ½-inch border of white frosting. Slice chocolate-covered raisins in half lengthwise to resemble seeds. Place cut-side up into red-orange frosting for pits. Chill several hours or overnight in refrigerator to set.
11. Transfer large melon slice to serving tray, standing it on rounded edge. Frost back side of cake with reserved red-orange frosting; decorate with additional chocolate-covered raisins. Place small wedges on tray with large slice.
12. To serve large cake, place it back onto a flat side before cutting into slices.
Title: Strawberry and Pear Pudding
Ingredients:
- 3/4 caster sugar
- 1 cornflour
- 2 pears
- 250 strawberries
- 1 self raising flour
- 1 salt
- 1/2 milk
- 125 butter
- 1 egg
- 1 vanilla extract
- heavy cream
- ice cream
Instructions:
1. Preheat oven to moderate (180). Lightly grease a 4 cup ovenproof baking dish.
2. Place 1/4 cup of the sugar, the cornflour and 100ml water in a saucepan and stir to combine. Add the pear, place over a medium heat and simmer, stirring occasionally for 4-5 minutes or until pear is tender. Remove from heat and stir through the strawberries.
3. Sift the flour and salt into a large bowl, add remaining sugar and stir to combine. Whisk together the milk, butter, egg and vanilla extract. Add the wet ingredients to the dry ingredients and stir until smooth and combined.
4. Set aside 3/4 cup of the fruit mixture. Spoon the rest of the fruit mixture over the base of the prepared dish.
5. Carefully pour the batter evenly over the fruit, then spoon the set aside fruit mixture over the batter.
6. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.
7. Set aside to cool slightly.
8. Serve with thick cream or ice cream.
Title: Dark Chocolate Cake With Whipped Cream Cheese Frosting
Ingredients:
- 1 eggs
- 3 butter
- 2 sour cream
- 1/3 hot water
- 1/2 cream cheese
- 2 vanilla
- 1 chocolate bars
- 1
- 8
- 1
- 4
Instructions:
1. Preheat oven to 325 degrees (350 degrees if not using non-stick or glass pans).
2. Coat the bottom of two round cake pans with parchment paper, nonstick spray or butter.
3. Combine cake mix, eggs, egg yolks, sour cream, cocoa and water in a large bowl and mix for 1 minute; add melted butter and mix for an additional minute.
4. Divide the batter between the two prepared pans, and bake approximately 30 minutes.
5. Test for doneness, then flip cakes onto a cooling rack and allow to cool completely.
6. When cakes are cool, combine the frosting, cream cheese and vanilla in a large bowl; whip on high for 4 minutes, until almost doubled in volume.
7. Frost cakes; top with chocolate curls or grated chocolate if desired.
8. Refrigerate for at least one hour, if possible, before serving; store covered cake in refrigerator.
Title: Spice Cake
Ingredients:
- 1 sugar
- 3/4 shortening
- 1 cinnamon
- 1 clove
- 1 nutmeg
- 1 baking soda
- 1 flour
- 2
Instructions:
1. Sift flour with spices.
2. Cream lard and sugar.
3. Add sour milk alternately with flour to the creamed mixture.
4. Prepare pans.
5. Bake in 13 x 4-1/2" loaf pan for 60 minutes at 350 degrees.
6. (Or two regular loaf pans I think would work.).