lumicero/recipes-ing2inst huggingface dataset:
Title: Heavenly Dirt
Ingredients:
- 2 cream cheese
- 2 confectioners' sugar
- 2 instant vanilla pudding
- 3 milk
- 2 Cool Whip
- 2 vanilla extract
- 2
Instructions:
1. You also need a new flower pot (medium or large size with a plastic insert).
2. In a large bowl cream confectioners' sugar and the cream cheese with a mixer, then add the vanilla extract.
3. Mix pudding with the milk separately in another mixing bowl.
4. Combine these 2 mixtures.
5. Add Cool Whip and blend together easily.
6. Put a layer of the Oreo cookie crumbs in the bottom of the plastic lined flower pot or even a sand bucket and then add a layer of the pudding mixture,keep adding layer of cookie crumbs and pudding until you end up with the cookie crumbs on the top.
7. Stick gummy worms down into the cookie mixture to make it look like they are coming up out of the so called dirt.
8. Serve chilled.
Title: Crumb Crust
Ingredients:
- 1/2 sugar
- 3/4 flour
- 1/3 butter
Instructions:
1. Combine to pea size crumbs or smaller.
2. 400 degrees for 40 minute.
Title: Foolproof Pie Crust
Ingredients:
- 4 flour
- 1 3/4 vegetable shortening
- 1 sugar
- 2 salt
- 1 vinegar
- 1 egg
- 1/2 water
Instructions:
1. Mix together the flour, shortening, sugar and salt.
2. Beat together the egg, vinegar and water.
3. Combine the two mixtures and then chill for no less than 15 minutes.
4. Divide dough in three for three 8 inch double crust pies or into two for two 9 inch double crust pies and roll out accordingly.
Title: Ultimate Turtle Brownies
Ingredients:
- 1 water
- 1 egg
- 1/4 pecans
- 1
Instructions:
1. Heat oven to 350°F
2. Spray bottom and sides of 13x9-inch pan with baking spray with flour.
3. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended.
4. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
5. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
6. Pour caramel over partially baked brownie; spread to edges.
7. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans.
8. Drop remaining brownie batter by small spoonfuls onto caramel layer.
9. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
10. Bake 33 to 36 minutes longer or until center is almost set.
11. Cool 1 hour at room temperature.
12. Cover; refrigerate 1 hour before serving.
13. For brownies, cut into 6 rows by 6 rows.
14. Store covered at room temperature.
Title: Banana Pudding Squares - Healtified
Ingredients:
- 35 margarine
- 1/4 powdered sugar
- 1 bananas
- 1/2 sugar-free instant pudding mix
- 1 nonfat milk
- 3
- 2
- 3
- 1/2
Instructions:
1. MIX crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate.
2. BEAT Neufchatel and sugar in medium bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread over crust. Top with bananas.
3. BEAT pudding mixes and milk with whisk 2 min.; spread over bananas. Top with remaining COOL WHIP and chocolate. Refrigerate 3 hours.
Title: Rožata (Rozata) Pudding - a Croatian Custard
Ingredients:
- 6 eggs
- 6 sugar
- 1 milk
- 1 lemon rind
- 2 rum
- 14 vanilla
Instructions:
1. Beat all of the eggs with 6 tablespoons. sugar and milk, adding lemon rind, rum and vanilla.
2. In a separate pot, add the sugar cubes over medium heat cooking until the sugar takes on a honey color and texture. This takes about 5 minutes and while you should swirl the pan, do not stir as it will possibly contaminate the syrup with sugar crystals. Pour the caramelized sugar cubes into an oven safe pudding form before adding the pudding mixture. A glass pie plate also works.
3. In a second pot bring enough water to reach up to over the halfway point of the form to a boil and put the filled pudding form into a water bath.
4. Preheat oven to 350-375 degrees. If you are using a shallow dish, use the lower temperature. Cook for 45 minute in the water bath, and before the Rožata is finished cooking and remove it from the water bath. Cook an additional 15 minutes.
5. After cooling off, carefully turn the Rožata over onto a plate and serve. In summer, one can refrigerate before serving.
Title: Chocolate "la Bombe"
Ingredients:
- 4 butter
- 4 powdered sugar
- 1 flour
- 4 eggs
- 4
Instructions:
1. In double boiler melt butter and chocolate. Heat until chocolate lightly coats a spoon. In separate bowl mix sugar, flour, egg and egg yolks with a whisk till smooth. Pour chocolate into bowl with sugar and egg mix and blend well. Pour into bowls and bake for 10-15 minutes for 5 liquid ounces. You will need to test one cup to determine the exact time to keep the crust hard and the inside creamy and warm. Top with whip cream and whatever light fruit sauce you like. They like raspberry!
2. * I am guessing when it comes to the servings and yield as the website does not specifiy.
Title: Banana Ginger Macadamia Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 2 ground ginger
- 1 ground nutmeg
- 1/4 salt
- 1 1/2 granulated sugar
- 1/2 butter
- 2 margarine
- 1 1/4 eggs
- 3/4 bananas
- 1/2 buttermilk
- 4 cream cheese
- 1/2 butter
- 4 powdered sugar
- 1 vanilla
- 1/4
Instructions:
1. Heat oven to 350°F Grease bottom only of 2 (9-inch) round cake pans with shortening or cooking spray. Line bottom with cooking parchment paper; grease and flour paper and sides of pans. In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg and salt.
2. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed 3 to 4 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture will look curdled.) Alternately beat in flour mixture and buttermilk,beginning and ending with flour mixture. Stir in 1/2 cup nuts. Spread batter evenly in pans.
3. Bake 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
4. In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
5. On serving plate, place 1 cake layer, rounded side down. Spread with half of frosting. Place remaining cake layer, rounded side up, on frosting, pressing gently to secure (frosting should show around edge). Spread frosting on top of cake, leaving side unfrosted. Sprinkle 1/4 cup nuts around top edge of cake.
Title: Roscón De Reyes
Ingredients:
- 1/2 sugar
- 1/2 lemon zest
- 1/2 orange zest
- 1 active dry yeast
- 2/3 milk
- 1/2 unsalted butter
- 3 eggs
- 3 orange flower water
- 1/2 salt
- 3 unbleached all-purpose flour
- 1/2 all-purpose flour
- olive oil
Instructions:
1. In a food processor or blender, combine the 1/2 cup sugar and both citrus zests and process on high speed until you have a mixture of fine particle. Set aside.
2. In a large bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy.
3. Add sugar-zest mixture, the butter, 2 of the eggs, the orange flower water, and the salt and stir with a wooden spoon until all the ingredients are well mixed.
4. Add half the flour to the milk mixture and mix with your hands until well blended. Add the remaining flour and continue mixing until all the flour is incorporated.
5. Knead the dough in the bowl for a few minutes until it is smooth, flexible, and no longer sticky.
6. Cover the bowl with a kitchen towel and let the dough rest in a warm spot for about 1 hour, or until it has roughly doubled in size.
7. Preheat the oven to its lowest setting and brush rimmed baking sheet with olive oil.
8. Punch down the dough. On a floured work surface, using your palms, roll the dough back and forth until it forms a log about 30 inches long and 2 1/2 inches in diameter. Place it on the prepared baking sheet and bring the ends together to form a circle with a hole in the center 4 to 5 inches in diameter, forming a "crown." Alternatively, divide the dough in half and form 2 logs each 15 inches long and 2 1/2 inches in diameter. Form the logs into 2 crowns on the baking sheet.
9. Fill an ovenproof bowl with water and place it at the rear of the oven.
10. Place the baking sheet with the dough crown in the oven. Let the dough rise for about 1 hour, or until nearly doubled in size.
11. Remove the pan from the oven and increase the oven temperature to 400°F Break the remaining egg into a small bowl, beat until blended, and brush it onto the crown(s). Scatter the candied fruits evenly over the top(s), if desired, and sprinkle evenly with the sugar.
12. Bake the cake(s) for 25 to 30 minutes, or until golden. Transfer to a wire rack and let cool on the pan.
13. Transfer to a serving plate and serve at room temperature.
14. If desired, carefully slice the cake in half lengthwise. Spread the inside with the filling of your choice and top with the other half of cake.
Title: Amazing Caramel Apple Cake
Ingredients:
- 1 1/4 brown sugar
- 3/4 sugar
- 6 butter
- 2 eggs
- 2 flour
- 1/4 nutmeg
- 1/4 salt
- 1 cinnamon
- 2 baking soda
- 2 golden delicious apples
- 2 butter
- 4 brown sugar
- 1/2 sugar
- 1/2
Instructions:
1. Mix sugar, butter and eggs together.
2. Add remaining dry ingredients (will be thick, like cookie dough).
3. Peel and chop apples.
4. Add chopped apples to batter, mix well.
5. Spread into greased 9x13 pan.
6. Bake at 350 for 30 - 40 minutes.
7. Shortly before the cake is done baking add the remaining 3 Tbs butter, sugars and whipping cream to sauce pan on medium heat.
8. Sir frequently until slightly thick.
9. Pour sauce over warm cake.
10. Serve warm.
Title: Boterkoek --- Dutch Butter Cake
Ingredients:
- 2 flour
- 2 icing sugar
- 1 butter
- 1
Instructions:
1. Mix all ingredients together with hands until very well mixed.
2. Press into bottom of springform pan and bake in preheated 400°F oven for 25-30 minutes, or until golden brown.
Title: Mexican Chocolate and Dulce De Leche Crepes Torte
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1 salt
- 2 1/2 milk
- 2 milk
- 1 pure vanilla extract
- 6 eggs
- 4 butter
- 1 1/8 heavy cream
- 10 bittersweet chocolate
- 1 cinnamon
- 4 confectioners' sugar
- 1 1/2
Instructions:
1. In a medium bowl, whisk the flour with the granulated sugar and salt.
2. Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
3. Heat a 10-inch nonstick skillet and lightly brush with melted butter.
4. Pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side.
5. Pour any excess batter back into the bowl.
6. Cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute.
7. Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots.
8. Transfer the crêpe to a baking sheet lined with wax paper.
9. Repeat with the remaining batter, brushing the skillet with butter only as needed.
10. In a medium saucepan, bring 1 cup of the cream to a boil.
11. Remove the pan from the heat and add the chocolate and cinnamon.
12. Let stand for 5 minutes, then whisk until smooth.
13. Whisk in 2 of the egg yolks.
14. In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
15. Preheat the oven to 350°.
16. Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper.
17. Fit a crêpe in the bottom of the pan, pressing to flatten it.
18. Halve 2 crêpes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crêpe; the rounded part of the halved crêpes will hang over the edge of the pan a bit.
19. Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe.
20. Top with another crêpe, pressing to flatten it.
21. Spoon a slightly heaping 1/2 cup of the dulce de leche filling on top, spread it to the edge and top with a crêpe.
22. Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe.
23. Any leftover crêpes can be frozen between sheets of wax paper for later use.
24. Fold the overhanging crêpes over the top.
25. Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
26. Bake the torte for 1 hour, or until puffed.
27. Remove the foil and let cool for 1 hour.
28. Remove the parchment and run a knife around the edge of the pan.
29. Invert a plate over the pan and then invert the torte onto the plate.
30. Remove the pan and parchment paper and let cool completely.
31. Sift confectioners' sugar over the torte just before serving.
32. MAKE AHEAD The baked torte can be refrigerated for up to 2 days.
33. Reheat slightly in a 350° oven.
Title: The Softest Sugar Cookies
Ingredients:
- 2 unbleached all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 granulated sugar
- 1 light brown sugar
- 1 egg
- 1 1/2 vanilla extract
- 1/2 granulated sugar
Instructions:
1. Heat oven to 375°F.
2. Line two large baking sheets with parchment paper.
3. Whisk together flour, baking powder and salt; set aside.
4. With mixer, beat butter, 1 cup granulated sugar and brown sugar at medium speed until light and fluffy, about 3 minutes.
5. Add egg and vanilla; beat at medium speed until combined, about 30 seconds.
6. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
7. Place 1/2 cup sugar in shallow bowl.
8. Roll dough into 1 1/2-inch balls, roll in sugar and place about 2 inches apart on baking sheet. (If the dough seems too sticky to handle, ill a medium-sized bowl half way with cold tap water. Before you roll each ball of dough, dip your hands in cold water and dry--this will keep dough cool and help keep it from sticking to your hands.).
9. Butter bottom of glass and then dip in sugar.
10. Flatten dough balls with glass until about 3/4 inch thick.
11. Bake until cookies are golden brown around edges and very lightly colored, 12 to 15 minutes.
12. Cool cookies on baking sheets about 3 minutes and then transfer to wire rack and cool to room temperature.
Title: Boston Cream Filling
Ingredients:
- 1/2 sugar
- 1/4 cornstarch
- 1/4 salt
- 2 milk
- 4 vanilla
- 1
Instructions:
1. Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
2. You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.
Title: Cherry Bubble Cake
Ingredients:
- 2 self-rising flour
- 2 granulated sugar
- 2 eggs
- 2 baking soda
- 1/2 salt
- 1 tart cherries
- 1 granulated sugar
- 1/2 evaporated milk
- 1/2 butter
- 1 margarine
- vanilla
Instructions:
1. CAKE:
2. Preheat oven to 300°.
3. Lightly grease flour a 9 X 9 X 3 cake pan.
4. Mix all ingredients together well.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. ICING:.
7. Mix all ingredients in a medium saucepan & bring to a boil over medium-high heat.
8. Cook over a low boil, for 2-3 minutes, stirring constantly.
9. Pour over warm cake.
10. Serve warm with a scoop of french vanilla ice cream. YUM!
Title: Cherries Amandine
Ingredients:
- 1 cornstarch
- 4 sugar
- 1 plain nonfat yogurt
- 3 sugar
- 3/4
- 1/4
- 2
Instructions:
1. Drain cherries, reserving liquid.
2. Place reserved liquid in a small saucepan.
3. Add cornstarch, 1 tsp almond extract, and 3 tablespoons sugar.
4. Mix until cornstarch is dissolved.
5. Add cherries to saucepan and cook over medium heat, stirring, until mixture comes to a boil.
6. Continue to cook, stirring, 1 minute.
7. Place in a bowl and chill.
8. In a small bowl, combine yogurt with remaining almond extract and sugar.
9. Mix well and chill.
10. To serve, divide cherries evenly into 4 serving bowls or sherbet glasses.
11. Divide yogurt topping evenly and spoon over cherries.
12. Garnish with sliced almonds.
Title: Eggnog Bundt Cake
Ingredients:
- 1/2 flour
- 1 butter
- 3 eggs
- 2 nutmeg
- 1/4
- 2
- 1/8
Instructions:
1. Butter and flour bundt pan.
2. Sprinkle almonds in bottom of pan.
3. Combine cake mix, flour, eggnog, melted butter, eggs and nutmeg, beating until smooth and creamy.
4. Pour into pan.
5. Bake at 375 degrees for 40-45 minutes.
6. Remove from pan after about 15 minutes and dust with powdered sugar when cooled.
Title: Rainbow Ice Cream Cake
Ingredients:
- 1/2 vanilla ice cream
- 10 strawberry gelatin
- 3 orange gelatin
- 3 crushed pineapple
- 3 mandarin orange sections
- 8 1/2 frozen strawberries
- 11
- 10
Instructions:
1. Divide ice cream into thirds. Place into individual bowls to soften to a spreadable consistency while you continue with next steps.
2. Tear cake into small pieces. Divide into thirds and place each third into a medium size bowl. Sprinkle one flavor of dry gelatin over each cake portion. Toss lightly with fork until cake is well-coated.
3. Place strawberries cake pieces in bottom of a 10 inch tube pan. Sprinkle any excess gelatin over cake. Spoon strawberries over cake. Spread one third of the ice cream over the strawberries.
4. Repeat layers with lime cake pieces, crushed pineapple, ice cream, orange cake pieces, oranges and ice cream.
5. Freeze until firm, preferably a day or so, so that the gelatin blends into the cake pieces.
6. Unmold on a chilled plate and cut into wedges to serve.
Title: Classic Lemon Cupcakes
Ingredients:
- 1 3/4 cake flour
- 2 baking powder
- 1/4 salt
- 3/4 milk
- 2 sugar
- 1 1/4 unsalted butter
- 1/2
- 3
Instructions:
1. Preheat the oven to 350 degrees and prepare muffin pans with nonstick spray and flour.
2. Resift the sifted cake flour with the baking powder and salt.
3. Combine the milk and lemon extract.
4. Cream the sugar and butter until fluffy.
5. Alternating the flour mixture with the milk mixture, blend half of one, then the other into the butter mixture. Mix well after each addition and repeat. Mix until well blended.
6. In a separate bowl, beat the egg whites until stiff, but not dry. Fold them into the batter.
7. Pour the batter into the muffin pans, filling at least halfway. Bake for 15 to 20 minutes, until the cakes test done.
8. Remove the pans and turn out the cupcakes onto a wire rack to cool.
Title: Chocolate Chip Dumplings Recipe
Ingredients:
- 1 3/4 water
- 1/4 sugar
- 1/4 brown sugar
- 2 butter
- 1 salt
- 1 vanilla extract
- 1 flour
- 1/4 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/3 milk
- 3 pecans
- 1/4
Instructions:
1. Syrup: In small saucepan, combine water, sugar, brown sugar, butter& salt.
2. Bring to boiling.
3. Add vanilla.
4. Keep hot over low heat while mixing dumplings.
5. Dumplings:
6. Preheat oven to 375.
7. Stir together flour, sugar, baking powder& salt.
8. Combine milk& oil; add all at once to dry ingredients.
9. Stir just until combined.
10. Stir in chocolate chips& nuts.
11. Pour HOT syrup into an 8"-square baking dish.
12. Drop 12 dumplings into syrup.
13. Bake at 375 for 25 minutes until done.
14. Serve warm with whipped cream or ice cream.
Title: Buttertart Pie With Walnut Crust
Ingredients:
- 1 1/4 flour
- 1/2 walnuts
- 2 brown sugar
- 1/4 salt
- 3/4 butter
- 1 cold water
- 2 dark brown sugar
- 1 cornstarch
- 3 eggs
- 4 corn syrup
- 1 butter
- 1/4 vanilla
- 2 walnuts
- 1 1/2
Instructions:
1. Set oven to 375 degrees (bottom oven rack).
2. Prepare a deep-dish 9-inch glass pie plate or a 8.5-inch tart pan with removable bottom.
3. In a food processor pulse the flour, walnuts, brown sugar and salt to combine.
4. Add in COLD butter cubes and pulse until coarse crumbs form.
5. In a small bowl or cup whisk together the egg yolk and cold water.
6. With the machine running add in the egg/water mixture to the flour mixture and blend for 10 seconds.
7. Press the dough into the pie plate or tart pan with removable bottom; chill for 15 minutes.
8. For the filling; in a small bowl combine dark brown sugar with cornstarch.
9. In a large bowl beat eggs until pale and fluffy (about 5 minutes).
10. Add in the sugar/cornstarch mixture, corn syrup, butter and vanilla; beat well to combine.
11. Sprinkle the 1-1/2 cups chopped walnuts over the bottom of the chilled crust.
12. Spoon the filling mixture evenly over the top.
13. Place a sheet of heavy-duty foil on the lower oven rack, then place the tart on the foil.
14. Bake for 55-60 minutes or until crust is golden and the center is slightly jiggly.
15. Cool before slicing.
16. *NOTE* Spoon any liquid that seeps from the tart over each slice when served.
Title: Cranberry Pecan Apple Crisp
Ingredients:
- 6 granny smith apples
- 1 white sugar
- 1 flour
- 1 cinnamon
- 1/4 nutmeg
- 1/2 water
- 1 brown sugar
- 1 flour
- 1 quick oats
- 1/4 baking soda
- 1/4 baking powder
- 1/2 butter
- 1/2 dried cranberries
- 1/2 pecans
Instructions:
1. Preheat oven to 350.
2. Lightly grease a 9x13 baking pan. (If you have one slightly larger, I would use it, just to ensure that it doesn't bubble over.)
3. Peel and slice the apples, and layer them into the baking dish.
4. In a mixing bowl, mix the white sugar, the tablespoon of flour, and the cinnamon together. Sprinkle evenly over the apples.
5. Pour the water evenly over all.
6. In the same (now empty) bowl, combine the oats, cranberries, nuts, cup of flour, brown sugar, baking powder, and baking soda together. (The packed brown sugar should be kind of lumpy - don't break it up too much.)
7. Mix in the melted butter and toss until you have delicious sugary crumbles. Sprinkle evenly over apple mix.
8. Bake for 45 minutes.
9. Serve warm with ice cream.
Title: Lucy Waverman’s Baked Fudge Pudding
Ingredients:
- 2 granulated sugar
- 1/2 all-purpose white flour
- 1/2 eggs
- 4 butter
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 325°F.
2. In a bowl, mix together sugar, flour and cocoa.
3. Stir in eggs, melted butter, vanilla and nuts.
4. Pour batter into a buttered 9-inch square baking dish.
5. Place larger pan of hot water in oven and allow it to simmer.
6. Place baking dish in larger pan.
7. Water should come halfway up the sides of the dish.
8. Bake for 1 hour and 20 minutes.
9. The pudding is done when the surface is lightly cracked and the centre springs back when touched.
10. The pudding has a custard consistency which firms as it cools.
11. Serve warm or cold in squares.
12. Serves 8.
13. NOTE: When a recipe calls for food to be cooked in a bain marie, or water bath, it means oven-poaching.
14. To oven pouch, half fill a roasting pan with hot water and place in the oven.
15. When the water simmers, gently place the dish to be cooked in the simmering water.
16. This creates steam in the oven and gently cooks delicate foods such as crème caramel, pates, baked puddings or some fish dishes.
Title: Penelope's Lemon Poppy Seed Cake
Ingredients:
- 3/4 sugar
- 2 eggs
- 1/2 milk
- 1/2 butter
- 1 flour
- 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 poppy seeds
- 1/2 powdered sugar
- 3
- 1
- 1/2
Instructions:
1. Mix sugar and eggs together and beat until light and fluffy.
2. Gradually add milk and beat.
3. Add butter and extracts; blend well.
4. Sift dry ingredients and add sugar/butter mixture.
5. Mix well and add poppyseeds.
6. Grease and flour one loaf pan.
7. Bake at 325 degrees for 50 to 60 minutes or until cake tester comes out clean.
8. Turn out onto cooling rack.
9. Mix lemon juice and powdered sugar.
10. Spread on cake while it is still warm.
Title: Cinna Chocolate Dream-not the Same Old Mayonnaise Cake
Ingredients:
- 1 boiling water
- 1/2 raisins
- 1 baking soda
- 1 mayonnaise
- 1 vanilla
- 1 white sugar
- 1 cinnamon
- 3 cocoa powder
- 1 3/4 flour
- 1 walnuts
Instructions:
1. Pour boiling water over raisins.
2. Stir in baking soda and let stand while mixing cake.
3. Stir together mayo, vanilla, sugar, cinnamon, cocoa powder all at once.
4. Add the flour, raisin mixture, and nuts.
5. Pour into greased 8" x 8" pan.
6. Bake 300 degrees F for 30-35 minutes.
7. Let cool in pan.