lumicero/recipes-ing2inst huggingface dataset:
Title: Captain Morgan's Persimmon Bread Pudding and Creme Anglaise
Ingredients:
- 1 1/2 raisins
- 1 walnuts
- 1/2 milk
- 1/2 star anise
- 3/4 butter
- 1/2 spiced rum
- 1 1/3 brown sugar
- 3/4 eggs
- 3 cinnamon stick
- 1 vanilla extract
- 1 salt
- 1/3 baguette
- 1 milk
- 1 heavy cream
- 1 sugar
- 5 spiced rum
- 1/2
- 2
Instructions:
1. Persimmon Bread Pudding.
2. Preheat oven to 375.
3. Grease baking pan & set aside.
4. Squeeze the pulp from the persimmons.
5. In a medium saucepan, heat 3/4 cup milk with the star anise & Cinnamon. Remove from heat when mixture begins to simmer. Once cooled back down remove cinnamon stick & star anise.
6. Whisk together the milk in the saucepan with brown sugar, eggs, vanilla & salt.
7. Add raisins, walnuts, pulp & soft fruit to saucepan.
8. Place torn baguette pieces into a baking dish. Pour the saucepan mixture over the top of the torn baguette pieces.
9. Place small pieces of butter on top of the mixture in the pan.
10. Bake for 40 minutes or till pudding is puffed up.
11. Let cool for 20 minutes before serving & prepare the creme anglaise.
12. Creme Anglaise.
13. In a medium saucepan heat 1 cup milk & heavy cream. Stir occasionally & don't let mixture boil. Once it starts to simmer remove from heat.
14. Beat egg yolks with sugar.
15. Add saucepan mixture to the egg & sugar mixture slowly. Stir mixture as you add the liquids. (Note reason for adding mixture slowly is so eggs won't cook.
16. Transfer mixture to a saucepan. Heat while stirring till sauce thickens.
17. Once thicken remove from heat & add spiced rum.
Title: Dirt Cake
Ingredients:
- 1 cream cheese
- 8 powdered sugar
- 1 margarine
- 1/2 instant vanilla pudding
- 12 milk
- 1 vanilla
- 3
- 1
Instructions:
1. Mix cream cheese, sugar, margarine and whipped topping.
2. Set aside.
3. Mix pudding, milk and vanilla according to pudding directions.
4. Combine mixtures to make filling (cream cheese and pudding mixtures).
5. Layer crumbs, filling, crumbs, etc.
6. in 9 x 13 inch dish.
7. Refrigerate overnight.
8. Note: Food processor is great to crush Oreo cookies into fine crumbs.
Title: Irish Bread Pudding With Caramel-Whiskey Sauce
Ingredients:
- 1/4 light butter
- 1 French baguettes
- 1/2 raisins
- 3/4 1% low-fat milk
- 1 3/4 sugar
- 1 vanilla extract
- 1 eggs
- 1 sugar
- 2 cinnamon
- 1 sugar
- 1 water
- 1 1/2 light butter
- 2/3
- 1/4
- 2
- 1/4
Instructions:
1. Caramel-Whisky Sauce: Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly.
2. Cook an additional 15 minutes or until golden (do not stir).
3. Remove from heat.
4. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously).
5. Cool slightly, and stir in whiskey and milk.
6. Pudding: Preheat oven to 350F.
7. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
8. Bake bread at 350F for 10 minutes or until lightly toasted.
9. Cut bread into 1/2-inch cubes, and set aside.
10. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
11. Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk.
12. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes.
13. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
14. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
15. Bake at 350F for 35 minutes or until set.
16. Serve warm with Caramel-Whiskey Sauce.
17. *Substitute1/4 cup apple juice for the Irish whiskey, if desired.
Title: Instant Cake for One
Ingredients:
- 1 water
- 1
Instructions:
1. Note: 1 cake mix must be Angel Food for the dried eggs.
2. Mix the 2 flavors of cake mix together. Store in an airtight container.
3. To make an individual cake:
4. Mix 3 Tbsp cake mix mixture and 2 Tbsp water in a coffee mug.
5. Microwave for one minute.
6. Top with fruit, whipped cream, whatever.
Title: Saffron Mango Mousse
Ingredients:
- 1 mango
- 1/4 sugar
- 8 cream cheese
- 1/2 sour cream
- 1 saffron
- 1/8 cardamom
- 2 pistachios
Instructions:
1. Warm up Milk and soak the Saffron in it.
2. Set aside till ready to use.
3. Wash and peel the Mango.
4. Cut around the stone (seed).
5. Put the Mango in a Food Processor.
6. Add Sugar and give it a couple of quick pulses.
7. Roughly cube the Cream Cheese and add to the Food Processor.
8. To this add in Sour Cream, Saffron soaked in Milk and Powdered Cardamom.
9. Close Food Processor and mix well.
10. Half way through you can do the taste test and make sure the Sugar is right on for you.
11. Add 3/4th of the chopped Pistachios to the food processor, save balance of the nuts for topping.
12. Give the mousse one more quick pulse.
13. Transfer into a serving dish or pie.
14. Garnish with the balance of the Pistachios and a few stands of Saffron (optional).
15. Allow it to chill in the refrigerator for at least an hour.
16. Serve Chilled.
Title: Almond Flour Pound Cake - Sugar Free
Ingredients:
- 1 butter
- 1 Splenda granular
- 5 eggs
- 1/3 sour cream
- 2 baking powder
- 2 cinnamon
- 1/2 nutmeg
- 1/2 ground cloves
- 1/2 ginger
- 1/2 allspice
- 1/2
- 1
Instructions:
1. Cream butter and Splenda well.
2. Add eggs, one at a time beating after each addition.
3. Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating.
4. Add sour cream and vanilla butter nut extract.
5. Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes.
6. Serve with Sugar Free cherry or apple pie filling and whipped cream.
Title: Avocado-Mascarpone Dream Cream Dessert Too
Ingredients:
- 1 avocado
- 1/2 mascarpone cheese
- 1/2 sweetened condensed milk
- 4 1/2
Instructions:
1. In a large bowl, combine avocado, mascarpone cheese, whipping cream, and condensed milk.
2. Using an electric mixer, beat all ingredients together until smooth, creamy and soft peaks form.
3. Transfer to serving glasses.
4. Cover and refrigerate (about 1 hour) until chilled or until serving time.
Title: Triple Threat Chocolate Chip Cookies (The Neely's)
Ingredients:
- 3/4 all-purpose flour
- 1 baking powder
- 1 salt
- 6 bittersweet chocolate
- 7 unsalted butter
- 1/2 eggs
- 6 sugar
- 2 3/4 vanilla extract
- 1 1/2 pecans
- 2 1/2
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
2. Sift the flour, baking powder and salt into a bowl and set aside.
3. Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly.
4. With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes.
5. Add the chocolate mixture and blend thoroughly.
6. Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended.
7. Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies.
8. Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks.
Title: Mango Payasam
Ingredients:
- 2 mangoes
- 1/4 sugar
- 1 1/2 water
- 2 fresh coconut
- 5 cardamom pods
- 3 ghee
- 10 butter
- 15 raisins
- cashews
Instructions:
1. Peel and chop mango in coarse pieces.
2. Lightly boil the pieces in a pot consisting of a little bit of water.
3. Put the slightly boiled mango in a blender. Coarsely blend mango allowing the pieces to remain in chunks. Keep it aside.
4. With the two coconuts, crack in half and shred. Take the shredded coconut and make 1 cup of first extract, 3 cups of second extract, and three cups of third extract.
5. Put both the sugar and water in a pot and boil until it comes to a rather stringy consistency.
6. Add the mango from the blender along with the third extract coconut milk to the pot consisting sugar and water.
7. When the mixture becomes thick, add the second extract and stir again.
8. After a few minutes, add the thick coconut milk or the first extract.
9. In the meantime, lightly fry crushed cardamom, raisins and cashew nuts.
10. Garnish with powdered cardamom and raisins and cashew nuts fried in ghee.
Title: Cinnamon Graham Popcorn
Ingredients:
- 2 1/2 golden raisins
- 2 miniature marshmallow
- 1 1/2 butter
- 1 margarine
- 1/3 brown sugar
- 1/4 ground cinnamon
- 2 ground ginger
- 1/2 ground nutmeg
- 1/2
Instructions:
1. In a large bowl, combine popcorn, cereal, raisins and marshmallows.
2. Combine remaining ingredients.
3. Pour over popcorn mixture and toss to coat.
4. Place in a greased 15 x 10-inch baking pans.
5. Bake, uncovered, at 250 degrees F for 25 minutes, stir and then let cool.
6. Store in an airtight container.
Title: Cherry Blondie Bites
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 brown sugar
- 1/2 butter
- 1/2 egg
- 1 vanilla
- 1 maraschino cherry juice
- 1/4 maraschino cherries
- 24 powdered sugar
- 1/4
Instructions:
1. Heat oven to 350 degrees. Spray a 24 count mini muffin pan with non stick cooking spray. Set aside.
2. In a large bowl, beat together the butter, cane sugar and brown sugar on high for about 2 minutes.
3. Add egg, vanilla and cherry juice. Beat well on high for another 2 minutes.
4. In a medium sized bowl, sift together the flour and baking powder. Add to the butter/egg mixture. Beat on high until well blended, 2 to 3 minutes.
5. Place one teaspoonful of batter into each of the 24 mini muffin pan cups. Place a maraschino cherry into the center of each.
6. Bake at 350 degrees for about 20 to 22 minutes or until toothpick inserted comes out clean.
7. Let stand for 10 minutes. Using a thin knife, gently loosen each mini muffin from the side of tin and place on a rack to cool. Let cool for about 15 minutes. Sift powdered sugar over.
8. Makes 24.
Title: Grilled Pound Cake Sundaes
Ingredients:
- 1/4 butter
- 1/4 sugar
- 1/4 cinnamon
- 6 butter
- 3 fresh pineapple
- 1 1/2 strawberries
- 1 grapes
- 1 mandarin oranges
- 2 sugar
- 1 vanilla ice cream
Instructions:
1. Prepare grill for direct heat cooking.
2. Stir together melted butter, 1/4 cup sugar and cinnamon. Set side.
3. Coat both sides of pound cake with cooking spray or brush with additional melted butter.
4. Grill pound cake over direct heat until lightly browned, turning once, 30 seconds to 1 minute per side.
5. Remove pound cake from grill. Place one piece of cake each on six serving plates.
6. Brush tops of pound cake slices with butter mixture.
7. Grill pineapple slices over direct heat until lightly browned, turning once, 1 or 2 minutes per side. If using canned pineapple slices adjust cooking time accordingly.
8. Toss strawberries, grapes and oranges with 2 Tablespoons sugar.
9. Cut each pineapple slice into quarters.
10. Top grilled cake with fruit, caramel topping if using, and ice cream.
Title: Happy Kids Party Bars
Ingredients:
- 1 marshmallows
- 1 butter
- 2 peanut butter
- 1
- 10
- 1
- 3
- 1/2
- 1/8
Instructions:
1. Mix cereals and pretzels in large bowl.
2. On med heat in large pan melt butter and marshmallows with peanut butter.
3. When completely melted remove from heat and add cereal mixture.
4. Fold cereal into melted mixture until combined.
5. Press into greased 9x13 pan.
6. Let stand about 5 minutes.
7. Microwave frosting for 45 seconds.
8. Pour over mixture in pan.
9. Top with sprinkles.
10. Let cool completely.
Title: Black Bottom Cupcakes W/ Cream Cheese Frosting
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 sugar
- 1/3 baking soda
- 1/2 distilled white vinegar
- 1/4 pure vanilla extract
- 1 1/2 cream cheese
- 1/2 sugar
- 4 1/2 egg
- 1/3 pure vanilla extract
- 1 salt
- 1/2 chocolate chips
- 1 confectioners' sugar
- 2/3 unsalted butter
- 2 1/3 cream cheese
- 3
- 4
Instructions:
1. Preheat the oven to 325°F.
2. For the chocolate cake base:
3. Put the flour, sugar, cocoa powder, and baking soda in a large bowl and mix until all the dry ingredients are well incorporated.
4. In a separate bowl, whisk the oil, vinegar, vanilla, and 1/2 cup water together. With an electric mixer running on low speed in the flour bowl, slowly add the oil mixture, increasing the speed of the mixer as the batter thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
5. Spoon the mixture into the cupcake pan until paper wrappers are two-thirds full; set aside.
6. For the cheesecake filling:
7. Beat together the cream cheese, sugar, egg, vanilla, and salt in a freestanding electric mixer with a paddle attachment (or use a hand held electric mixer) on medium-slow speed until smooth and fluffy.
8. Stir in the chocolate chips by hand until evenly dispersed. Don’t overmix; otherwise the cream cheese will start to split.
9. Scoop about 1 Tbsp of the cheesecake filling on top of the cupcake mixture in the cupcake pan and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and have an even golden color on the cheesecake filling. Don’t overbake as the cheesecake will become very dry and crumbly. Allow the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
10. When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.
11. For the cream cheese frosting (optional):
12. Beat the confectioners’ sugar and butter together with an electric mixer (use a the paddle attachment if you’re using a stand mixer) on medium-slow speed and mix well until the mixture comes together.
13. Add the cream cheese in one go and beat until it’s completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can become runny. Set aside.
Title: Pumpkin Cream Cheese Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 canned pumpkin
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 3/4 flour
- 1 cream cheese
- 4 butter
- 1 powdered sugar
- 1 vanilla
Instructions:
1. In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
2. Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
3. Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
4. While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
5. Turn hot cake onto the towel.
6. Remove waxed paper. Trim off burnt or crusty edges.
7. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
8. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
9. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
10. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
11. Note - cake cuts best when still slightly frozen.
Title: Avocado (Cup)cake
Ingredients:
- 3 flour
- 6 salt
- 1/2 baking powder
- 2 baking soda
- 2 granulated sugar
- 2 avocado
- 1/4 white vinegar
- 1/2 vanilla extract
- 2 water
- 2
Instructions:
1. Preheat oven to 350F (175C). Oil and line two 8 or 9-inch pans (I used two 6-inch cakes and made 6 cupcakes with the extra batter). Set aside.
2. In a medium bowl, sift together the flour, cocoa, salt, baking powder and baking soda set aside.
3. Whisk together the sugar, oil, mashed avocado, vinegar and vanilla, then add the water. Sift in the dry ingredients all at once, then whisk until smooth.
4. Pour batter into prepared tins and bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
5. Let cakes cool in pan for 10 minutes, then turn out onto a rack to cool completely.
Title: Apple Hawaiian Bread Pudding
Ingredients:
- 1 milk
- 1 sugar
- 2 butter
- 3/4 eggs
- 1/2 cinnamon
- 5
Instructions:
1. Peel off brown crust from bread and cut bread into bite sized pieces and place into a 13x9x2 inch pan that has been sprayed/greased.
2. Top bread cubes with apple pie filling.
3. In medium sized pot scald milk; then stir in sugar and butter till it melts. Remove from heat and cool somewhat.
4. Combine eggs with some of the milk mixture (tempering) and then add all back to pot. Pour over bread and apple pie filling. Sprinkle with cinnamon.
5. Bake in 350 degree oven for 30 minutes.
6. Store in refrigerator. I much prefer mine chilled, as opposed to warm, but either way it's good!
Title: Simple and Quick Apple Crisp
Ingredients:
- 6 apples
- 4 butter
- 1/2 ice cream
Instructions:
1. Peel and very thinly slice apples. Place in bottom of 8" baking dish. Melt butter and stir in the instant oatmeal. My sister used the maple and brown sugar flavor instant oatmeal but I had cinnamon roll flavor. Spoon oatmeal, butter mixture over top of apples. Bake at 350 for 25 to 30 minutes or until apples are tender.
2. Serve with whipped cream or icecream! Enjoy!
Title: Bite-Sized Fruit Kebab
Ingredients:
- 1 pineapple chunks in juice
- 1 maraschino cherries
- 1 cream cheese
Instructions:
1. Cut cream cheese into squares the size of a pineapple chunk.
2. Assemble by sticking toothpick into one pineapple chunk, then one square of cream cheese, then one cherry.
3. Refridgerate & serve!
Title: Peaches and Cream Cookies
Ingredients:
- 4 eggs
- 1 sugar
- 1 flour
- 4 baking powder
- 3 cornstarch
- 3 milk
- 1 sugar
- 1 vanilla
- 1 marshmallow cream
- 1 apricot gelatin
- 2 strawberry Jell-O gelatin dessert
Instructions:
1. In a large bowl, beat eggs lightly. Add sugar, oil, flour and baking powder. Mix well. Refrigerate 3-4 hours, or overnight.
2. Roll in small balls, approximately the size and shape of a lagre grape. Bake 325 degrees for 15 - 18 minutes. While cookies are still warm, scoop out small hole on the flat side (melon scoop or small knife is good for this).
3. For the icing: Thicken cornstarch and milk in a small saucepan over medium heat, approximately 5-10 minutes. Let stand to cool. Do not put in refrigerator or it will get yucky. Cream sugar and crisco with a mixer, add vanilla, marshmallow creme and cornstarch/milk mixture. Beat for 10 minutes. Fill cookies with icing and "cement" two cookies together. I sometimes freeze cookes at this point.
4. Mix peach jello according to directions, but do not refrigerate. Put dry apricot jello and strawberry jello into separate bowls. Quickly* dip the cookie into the "wet" peach jello, roll cookie in dry apricot jello, then dip the bottom of the cookie into the dry strawberry jello. Add green leaf to make the cookie look like a peach.
5. *It is important to not overwet the cookie when you dip it or it will fall apart!
Title: Angel Food Trifle
Ingredients:
- 1 nonfat milk
- 3 fat-free instant vanilla pudding mix
- 2 fresh strawberries
- 2 fresh blueberries
- 1 fresh raspberry
- 1 sugar
- 1 cream sherry
- 1 vanilla
- 1/4
- 1 1/2
- 1/2
Instructions:
1. Pour the milk into a medium bowl. Add the pudding mix.
2. Using an electric mixer, beat on low speed for 2 minutes.
3. In a large bowl, gently stir together the berries, sugar and sherry.
4. Cut or tear enough cake into cubes to measure 3 cups.
5. To assemble, put half the cake cubes in a 2 1/2 quart glass bowl.
6. Drizzle with 2 tablespoons fruit spread.
7. Top with half the fruit mixture, followed by half the pudding.
8. Repeat layers.
9. In a medium bowl, stir together the whipped topping and vanilla. Gently spread over the pudding.
10. Cover the bowl with plastic wrap. Refrigerate until ready to serve. Can be saved up to 24 hours.
Title: Peaches or Pears and Custard
Ingredients:
- 415 custard
- 400
Instructions:
1. Heat the custard or have it cold, however you like.
2. Place in four separate serving bowls.
3. Top equally with peaches and syrup.
Title: Grand Marnier Crepe Cake
Ingredients:
- 6 eggs
- 1 heavy cream
- 3 pure vanilla extract
- 1 all-purpose flour
- 1 salt
- 1/8 confectioners' sugar
- 1 orange zest
- 2 unsalted butter
- 2 Grand Marnier
- 1 Cointreau liqueur
Instructions:
1. Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.
2. Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot.
3. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next one).
4. Cook until underside is golden and top is just set, about 15 to 45 seconds.
5. Loosen edge of crepe with a rubber spatula (or one that is good with crepes), then flip the crepe over with your fingertips and cook for 15 seconds more.
6. Transfer to a plate (make sure it is a big enough to hold a lot of crepes easily).
7. Continue making crepes, brush the skillet with a little bit of butter or oil every time, and stacking on the plate.
8. Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
9. Center a crepe on a big serving plate and spread with 1/4 cup cream.
10. Continue stacking crepes and spreading with cream, ending with a crepe.
11. Chill, covered, for at least 4 hours and up to 24.
Title: Brazilian Banana Cake
Ingredients:
- 3 margarine
- 2 white sugar
- 3 all-purpose flour
- 3 baking powder
- 1 milk
- 1 bananas
- 3 white sugar
- 6 ground cinnamon
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9x13 inch pan.
3. In a large bowl, mix together margarine and sugar until smooth.
4. Mix in yolks.
5. Stir in flour and baking powder alternately with the milk.
6. In another bowl, beat egg whites until doubled in volume.
7. Fold beaten whites into the dough.
8. Spread into a greased 9 x 13 inch pan.
9. Slice bananas over the top of the dough.
10. In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
11. Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow to cool.
Title: Fran's Banana Crunch Cake
Ingredients:
- 5 butter
- 1 rolled oats
- 1 sour cream
- 1 eggs
- 4 banana
- 1
Instructions:
1. Grease and flour in 10” tube pan.
2. Melt butter. Stir in frosting mix and oatmeal. Set aside.
3. Blend cake mix, eggs, banana, and sour cream.
4. Pour 1/3 batter into pan. Sprinkle 1/3 crumb mixture.
5. Repeat with batter and frosting mix in layers.
6. Bake in a 350* oven for 50-60 minute
7. Cool upright in pan for 15 minute Remove from pan and turn so the crumb mix is on the top.
Title: Linzer Tarts
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1 1/2 vanilla
- 12 confectioners' sugar
- 1/4
Instructions:
1. Cream butter, add sugar, eggs, and vanilla.
2. Add dry ingredients and blend thoroughly.
3. Chill for about 1/2 an hour.
4. Roll out dough between 1/8 and 1/4 inch on a lightly floured surface.
5. Cut half of the dough with flower cookie cutter, and the other half with the same cutter, but with centers removed.
6. Bake each batch 6-10 minutes at 400 degrees, or until just golden brown.
7. Spread preserves on whole cookies (bottoms), and top with cutouts.
8. Sprinkle with confectioner's sugar until covered.
Title: Million Dollar Pie (A Little Different from the Others)
Ingredients:
- 15 crushed pineapple
- 1 lemon juice
- 1/3 flaked coconut
- 1 pecans
- 1 maraschino cherry
- 1 Cool Whip
- 1 graham cracker pie crusts
- 2
Instructions:
1. Mix all ingredients together until well blended.
2. Pour into Graham Cracker Crusts.
3. Chill a minimum of 4 hours, but overnight is best.
Title: Applesauce Cake
Ingredients:
- 1 sugar
- 2 eggs
- 1 raisins
- 1/4 clove
- 1/4 nutmeg
- 1/2 butter
- 2 flour
- 1 cinnamon
- 1/4 allspice
- 1 vanilla
- 1 applesauce
- 1 baking soda
- 1/4 salt
Instructions:
1. Mix the first ten ingredients together.
2. Mix salt and soda in applesauce just before adding to batter.
3. Mix well.
4. Bake in a moderate oven until an inserted cake tester comes out clean.
5. (I'm guessing 375 degrees for maybe 35 minutes. This is only a guess since the recipe does not state time and temp).