lumicero/recipes-ing2inst huggingface dataset:
Title: Best Two-Egg Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 1 vanilla
- 2 eggs
- 2 1/4 cake flour
- 2 1/2 baking powder
- 1 salt
- 1 milk
- 2 milk
Instructions:
1. Stir shortening to soften.
2. Gradually add sugar, and cream together until light and fluffy.
3. Add vanilla.
4. Add eggs, 1 at a time, beating well after each.
5. Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
6. Beat after each addition till smooth.
7. Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375°) about 25 minutes.
Title: White Barn's Inn Warm Chocolate Cake
Ingredients:
- 5 eggs
- 5 sugar
- 1/2 unsalted butter
- 10 all-purpose flour
- 10
- 2/3
- 1
Instructions:
1. Using an electric stand mixer, beat eggs, yolks and sugar until the mixture is very pale and falls in flat ribbons when beaters are lifted. Meanwhile, melt the chocolate and butter together in a double boiler over low heat or in a microwave at half power. Allow chocolate to cool slightly.
2. Butter 8 shallow 4-ounce molds and sprinkle with sugar; set aside. When egg-sugar mixture is ready, beat in the chocolate mixture, then carefully fold in flour. Divide batter among the molds and reserve. Unbaked cakes may be held for up to 5 hours; refrigerate if holding longer than 1 hour. Prepare a favorite chocolate sauce or purchase one. Set aside.
3. About a half-hour before serving, heat oven to 375°F Bake cakes 10 minutes, 20 if they've been refrigerated. Allow to sit 5 minutes out of the oven, then unmold onto warmed dessert plates, each with a pool of chocolate sauce. Garnish with whipped cream, chocolate curls, a mint sprig and berries, if desired.
Title: Double Apple Bundt Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/4 nutmeg
- 1/4 ground ginger
- 1/4 salt
- 10 butter
- 1 1/2 sugar
- 2 eggs
- 1 apple butter
- 2 apples
- 1 pecans
- 1/2 walnuts
- raisins
Instructions:
1. Center a rack in the over and preheat to 350°F.
2. Butter and flour a 9-10 inch bundt pan.
3. Whisk together the dry ingredients, flour through salt.
4. Working with a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale.
5. Add the eggs one at a time, beating for about 1 minutes after each addition; you'll have a light fluffy batter.
6. Reduce the mixer speed to low and beat in the apple butter.
7. Add the grated apples and mix to completely blend.
8. Add the dry ingredients, mixing only until they disappear into the batter.
9. Using a rubber spatula, fold in the nuts and raisins.
10. Turn the batter into the bundt pan and smooth the top of the batter with the spatula.
11. Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean.
12. Transfer the cake to a wire rack to cool for 5 minutes before unmolding.
13. Cool completely before serving.
14. The cake taste much better after a day or two.
Title: Marzipan Cake
Ingredients:
- 1 sugar
- 6 marzipan
- 12 unsalted butter
- 1/4 eggs
- 5 all-purpose flour
- 3/4 all-purpose flour
- 1 1/4 baking powder
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees. Butter a loaf pan and dust with flour. Tap out the excess flour.
2. In a food processor, pulverize together the sugar and marzipan until the mixture is in fine pieces. Transfer the mixture to a large bowl.
3. Add the butter and almond extract and mix until light and fluffy, about 1-2 minutes.
4. Add the eggs one at a time, beating well after each addition until thoroughly combined.
5. Sift together the flour, baking powder, and salt over the egg mixture and beat in just until thoroughly blended.
6. Pour the batter into the prepared pan.
7. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed - about 1 hour 15 minute
8. Transfer the pan to a wire rack and let cool for 15 minutes, then run a knife blade around the edge of the cake and invert onto the rack.
9. Lift off the pan and cool the cake upright on the rack for at least 30 minutes before serving.
Title: Peach Cobbler
Ingredients:
- 1/2 margarine
- 1 1/2 all-purpose flour
- 2 baking powder
- 1 1/2 sugar
- 1/2 skim milk
- 4 cinnamon
- 1 nutmeg
- 1 vanilla
- 1
Instructions:
1. Pour melted butter in bottom of 9x13 pan.
2. Blend first four ingredients and 1 C peach juice, add milk. Pour batter evenly into pan. Spoon peaches over the batter.
3. Bake 350 degrees for 35 to 40 minutes.
Title: Lemon Loaf
Ingredients:
- 1 1/2 flour
- 1 white sugar
- 2 eggs
- 1 baking powder
- 1/2 salt
- 6 butter
- 1/2 milk
- 1 1/4 lemon
- white sugar
- lemon
Instructions:
1. Preheat oven to 350°F (325 for glass loaf dish).
2. Cream sugar, butter, eggs and milk.
3. Sift in dry ingredients.
4. Add lemon rind.
5. Bake for approximately one hour.
6. GLAZE DIRECTIONS.
7. Mix well. Warm in oven for a few minutes after removing loaf.
8. Spoon over loaf while still warm but cooling on cake rack. (After approximately 10-15 minutes of cooling.).
Title: Pumpkin Sandwich Cookies
Ingredients:
- 2 flour
- 1 baking soda
- 1 pumpkin pie spice
- 1/2 baking powder
- 1/2 salt
- 1 brown sugar
- 8 unsalted butter
- 1/2 canned pumpkin
- 1/4 egg
- 1 vanilla extract
- 1 cream cheese
- 8 unsalted butter
- 2 ground cinnamon
- 1 vanilla extract
- 1 confectioners' sugar
- 2 -4
Instructions:
1. For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets.
2. Whisk together the flour, baking soda, pumpkin pie spice blend, baking powder and salt in a medium bowl.
3. Combine the brown sugar and butter in the bowl of a stand mixer or hand-held electric mixer; beat at medium speed for 3 minutes, until creamy. Stop to add the pumpkin puree, milk, egg and vanilla extract; beat on medium-low spead for 2 minutes, until all ingredients are incorporated. Reduce the speed to low; gradually add the flour mixture, beating until just combined.
4. Drop level tablespoonfuls of dough onto each baking sheet, spaced about 1 inch apart (the cookies do not spread much). Bake one sheet at a time, for 9 to 12 minutes or until set; they should spring back when lightly pressed. Cool for 2 minutes on the baking sheet; then transfer the cookies to a wire rack to cool completely. Repeat to use all the dough, making a total of 60 cookies.
5. To make 2-inch cookies, drop 2-tablespoon amounts of dough on the sheets. Bake for 10 to 13 minutes, until set and springy to the touch. Cool as directed above; repeat to use all the dough, making a total of 32 cookies.
6. For the filling: Combine the cream cheese, butter, cinnamon and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat at medium speed 3 minutes until smooth, stopping often to scrape down the sides of the bowl. Reduce the speed to low and gradually add 2 cups of the confectioners' sugar, or up to 4 cups as needed, beating well after each addition until the mixture is creamy. (More sugar means a stiffer filling.).
7. Turn half the cookies flat-sides up. Spread each one with 2 teaspoons of the filling, then top with the remaining cookies. If desired, dust the tops of the cookies with confectioners' sugar just before serving.
Title: Striped Delight
Ingredients:
- 30 butter
- 6 Philadelphia Cream Cheese
- 1 sugar
- 1/4 milk
- 2 Cool Whip Topping
- 1 chocolate instant pudding
- 2 milk
- 3 1/4
Instructions:
1. Process cookies in food processor until fine crumbs form. Mix with butter. Press onto bottom of 13x9 inch dish. Refrigerate until ready to use.
2. Beat cream cheese, sugar and 2 tablespoons milk in medium bowl. with whisk until well blended. Stir in 1 1/4 cups Cool Whip; spread onto crust.
3. Beat pudding mixes and 3 1/4 cups milk with whisk 2 minutes; spoon over cream cheese layer. Let stand 5 minutes or until thickened; cover with remaining Cool Whip. Refrigerate 4 hours.
4. SPECIAL EXTRA: Drizzle each plate with melted semi-sweet chocolate before topping with dessert. Sprinkle with crushed candy canes or additional oreo cookies.
Title: Healthy Peanut Butter Cookies
Ingredients:
- 1 honey
- 1/3 eggs
- 1/2 vegan egg substitute
- 1 baking soda
Instructions:
1. Preheat oven to 350 degrees. Grease one or two baking sheets.
2. Mix peanut butter and honey until smooth. Add egg, baking soda, and the optional ingredients, if you're using them. Beat until well-mixed.
3. Place teaspoonfuls of dough onto cookie sheets, leaving space in between cookies.
4. Bake until pale gold color, about 5-7 minutes. Don't overcook! These can burn easily.
5. Transfer to racks to cool.
Title: White Chocolate Chip Macadamia Nut Cookies
Ingredients:
- 1 butter
- 2 eggs
- 2 vanilla extract
- 1 baking soda
- 1 salt
- 1 1/2 sugar
- 2 1/2 all-purpose flour
- 10 -12 white chocolate chips
- 1/2
Instructions:
1. Cream together the butter, sugar. Add the eggs and vanilla. Mix well. Then add the baking soda and salt. Slowly add approx a 1/2 cup of flour at a time.
2. Finally stir in the chips and nuts.
3. Place mixture in the fridge for a half an hour. Meanwhile heat the oven to 375. (this step can be skipped and the oven can be pre-heated. however I've always had best results when the batter is cool).
4. You can either drop, or roll cookies into a 1 inch ball and place them on a ungreased cookie sheet.
5. Bake for 8 to 10 minutes.
Title: Cinnamon Graham Crust
Ingredients:
- 1 - 1 1/2 cinnamon graham crackers
- 1/4 butter
- sugar
- Splenda sugar substitute
Instructions:
1. Crush the crackers in a zip top baggie with a rolling pin (get your kids in on this while you mix the filling).
2. The easiest way to mix the crumbs and butter is directly in the bag. Just stream in the butter and knead a bit to combine the two. If you need more butter to moisten the crumbs, add it now. Pour into the pan.
3. Using a piece of plastic wrap or a flat measuring cup, form the crumbs in the pan.
4. Bake at 350 degrees for 7-10 minutes if making a non-refrigerated pie. Refrigerate if making a chilled pie.
Title: I Love My Husband Chocolate Pie
Ingredients:
- 1 water
- 1 Jell-O chocolate pudding and pie filling
- 2/3 heavy whipping cream
- 1
Instructions:
1. In large saucepan, combine condensed milk, water (measure, then use it to rise out milk can) and COOK AND SERVE- NOT INSTANT! pudding mix.
2. Mix well.
3. Add chocolate.
4. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens.
5. Remove from heat, beat until smooth.
6. Cover with plastic wrap to prevent skin forming. Chill thoroughly!
7. Stir again, and fold in whipped cream.
8. Pour into cooked pastry shell, chill 4 hours until set. NOTE: "cooking" time is really chilling time.
Title: An Idiot's Death by Chocolate Peppermint Cake
Ingredients:
- 10 butter
- 7 eggs
- 5 sugar
- 1 firm silken tofu
- 4 powdered sugar
- 6 creme de menthe
- 2
- 1
Instructions:
1. Note Soy milk: the amount of soy milk might vary for you depending on the type of flour and other conditions. It should be to consistency. In this case it created a smooth cake mix batter. If you don't feel you need it and don't want to omit it, add a teaspoons If you feel you need it you may add more than 3 tablespoons.
2. NOTE Apple Cider vinegar: I used Braggs Apple Cider Vinegar because it is one of the sweetest I have tried. It worked extremely well. Other brands are at your own risk but they should work.
3. Note the peppermint: 1 tsp peppermints gives a toned down Altoids flavor which is very good if you include the chocolate extract. Both flavors are rich and don't conflict but compliment. Try less 1/2 tsp for a lighter flavor. 1/4 tsp should work and give you a light peppermint edge to a chocolate cup cake. Also note, Creme De Menthe extract can be used in place of the peppermint.
4. Applesauce: from two individual containers which are 3.9 ounces. It replaces the 8 ounces of oil called for in the original recipe. I don't think the flavor of this is going to matter nor what type of puree because the peppermint and chocolate will cover it. Note I have used flavored applesauce without a problem such as apple strawberry.
5. Preheat oven to 350°F and line a 12 standard muffin tin with papers.
6. Sift the dry ingredients together. Mix the wet ingredients and add to the dry mixing until smooth.
7. Fill the muffin tins evenly 3/4 full.
8. Bake for 20 to 25 minutes until a knife comes out clean.
9. Remove from tin and cool completely on rack before frosting.
10. A sprinkle of peppermints on top of your favorite frosting is not amiss for the finish.
11. Chocolate Frosting:
12. In double boiler over simmering water melt chocolate.
13. In food processor mix tofu, sugar and vanilla and then add chocolate and blend until smooth.
Title: Banana Walnut Bread Pudding/Buttery Rum Sauce
Ingredients:
- 5 unsalted butter
- 8 heavy cream
- 2 milk
- 2 eggs
- 4 light brown sugar
- 1 granulated sugar
- 1/2 vanilla extract
- 2 ground cinnamon
- 1 1/2 nutmeg
- 1 salt
- 1 bananas
- 5 walnuts
- 2 mint sprig
- 3/4 unsalted butter
- 8 heavy cream
- 3/4 sugar
- 1 rum
- 2
- 1/3 - 1/2
Instructions:
1. BREAD PUDDING:.
2. Preheat the oven to 350ºF.
3. Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
4. Place the cubed bread in a large mixing bowl.
5. In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
6. Using a rubber spatula, toss to evenly distribute the butter.
7. Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
8. Pour the cream mixture over the bread cubes and stir to combine.
9. Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
10. Stir in the mashed bananas and walnuts.
11. Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
12. Prepare the Buttery Rums Sauce while the pudding is baking.
13. BUTTERY RUM SAUCE:.
14. In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
15. Remove from the heat immediately; do not allow the sauce to boil.
16. Add the rum, stir to combine, and allow to cool slightly.
17. Serve warm with Banana Walnut Bread Pudding.
18. (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
19. PRESENTATION:.
20. Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
21. Serve warm with Buttery Rum Sauce and whipped cream, if desired.
Title: Zucchini Brownies
Ingredients:
- 3 eggs
- 1/4 milk
- 1/4 vanilla
- 1 zucchini
- 1 1/2 pecans
- 1
- 1/2
Instructions:
1. Whisk first 5 ingredients well.
2. Add Brownie mix, stirring well.
3. Fold in chips and nuts.
4. Spread in jelly roll pan and bake according to box directions. Brownies will appear "wet" but will test done.
Title: Cinnamon Apple Delight
Ingredients:
- 1 apple
- 1 cinnamon
- 1/2 sugar
- 1/2 water
Instructions:
1. First, core the apple.
2. After the apple is cored, separate the pieces into two equal groups (if your corer makes 6 slices, separate them into groups of 3 pieces each, etc).
3. Chop the pieces of one group into 1/4ths.
4. Slice off the skin from each little piece, and keep the skin.
5. Mix 3/4 of the chopped up pieces of apple with the sugar and water in a blender.
6. On its highest setting, blend the mixture for about 1 second.
7. In a small bowl, place the other 1/4 of the chopped up pieces at the bottom of the bowl.
8. Pour half of the apple mush evenly over the pieces.
9. Chop the rest of the other group into very tiny pieces.
10. Put these tiny pieces on top of the mush, and then pour the rest of the mush on top of them.
11. On top of the bowl, line the top layer of mush with the apple skin pieces you saved from before.
12. In the middle of the top of the mush, pour the cinnamon evenly.
13. Optional- Microwave on high for 20 seconds.
14. Enjoy your cinnamon apple delight!
Title: Pumpkin Bread Pudding
Ingredients:
- 1 half-and-half
- 2 sugar
- 1 1/2 eggs
- 3 pumpkin pie filling
- 15 raisins
- 1/2 pecans
- 1/2
Instructions:
1. Lightly grease a medium casserole dish.
2. Pre-heat the oven to 350 degrees.
3. Tear the bread into medium pieces.
4. Add to a mixing bowl.
5. Sprinkle on the sugar.
6. In a separate bowl, lightly beat the eggs.
7. Add the half and half and pumpkin mix.
8. Toss the mixture with the bread.
9. Place half in the casserole.
10. Add the raisins and pecans.
11. Top with the other half of the mixture.
12. Bake for 25 to 35 minutes or until firm and lightly brown.
13. Serve warm with whipped cream.
Title: Hot Sugared Doughnuts (Donuts)
Ingredients:
- 250 plain flour
- 0.5 fast rising yeast
- 50 caster sugar
- 50 salt
- 1/2 milk
- 2 butter
- 150 butter
- 50
- 5
Instructions:
1. Put the flour, yeast, sugar and salt into a large bowl, mix, then make a well in the middle. Beat the egg yolks, milk and melted butter together; tip into the well, then bring together with a knife. The dough will seem wet and rough. Leave to stand for 10mins, after which it will have firmed a little.
2. Oil the work surface and hands. Tip out the dough and knead for about 5 mins until it looks smoother and feels springy. Keep oiling hands if the dough stick. Let it rise in an oiled, covered bowl in a warm place for about two hours or until doubled in size.
3. Give dough another quick knead, then shape into walnut-sized balls and place on baking sheets, well spaced. Cover again, then leave to rise for 30mins to one hour until the dough no longer springs back when you prod it.
4. Heat oven to 190°C (375°F) / fan oven 170°C (approx 330°F) / gas mark 5. Bake for 12 to 15 minutes until risen and dark golden. Melt 50g butter in a pan and put 50g of sugar in a large bowl. Let doughnuts cool for a few minutes, then brush with butter and roll in sugar. Put the jam in a piping bag with a 5mm nozzle and squeeze in a little jam. Best served warm.
Title: Pumpkin Dutch Apple Pie
Ingredients:
- 2 apples
- 1/4 sugar
- 2 flour
- 1 lemon juice
- 1/4 cinnamon
- 2 eggs
- 1/8 solid pack pumpkin
- 1 Carnation Evaporated Milk
- 1/2 sugar
- 2 butter
- 3/4 cinnamon
- 1/8 nutmeg
- 1/4 salt
- 1/2 flour
- 5 sugar
- 3 butter
- 1/3 pecans
Instructions:
1. Apple Layer: 2 medium apples thinly sliced 1/4 cup sugar 2 teaspoons flour 1 teaspoons lemon juice 1/4 teaspoons cinnamon Toss apple slices in the other ingredients and place on the bottom of an unbaked pie shell.
2. Pumpkin Layer: 2 eggs beaten 1 1/2 cups solid pack pumpkin 1 cup carnation milk (I used the no fat) 1/2 cup sugar 2 tbs. melted butter 3/4 teaspoons cinnamon 1/8 teaspoons nutmeg 1/4 teaspoons salt Combine all ingredients and pour over apple layer.
3. Crumble Layer: 1/2 cup flour 5 tbs. sugar 3 tbs. butter 1/3 cup pecans Combine and crumble with a pastry blender.
4. Bake at 375 for 30 minutes, then sprinkle crumble layer on top and bake another 20 minutes. Cool on a rack.
Title: Fruit Filled Cup Cookies
Ingredients:
- 1 butter
- 8 cream cheese
- 2 flour
- 2
Instructions:
1. Mix softened butter, and cream cheese together until smooth.
2. Slowly add two cups of flour.
3. Chill dough for 3 hours.
4. In mini muffin tins scoop about 1 tablespoon of dough into each cup and using a tart shaper shape dough into cup shapes.
5. Other wise if you don't have a tart shaper, roll dough to 1/4 inch thickness and cut out circle shapes to fit into muffin cups.
6. Fill each cup with about 1 tablespoon of filling.
7. bake in 350 degree oven for 20 minutes or until just starting to turn a golden brown.
Title: Homemade Funfetti Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 6 unsalted butter
- 1 sugar
- 3 vanilla extract
- 1 milk
- 1/4
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F. Line or spray 12 muffin cups.
2. In a small bowl, combine the flour, baking powder, and salt. Stir together and set aside.
3. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.
4. Add the egg whites to the bowl and beat until combined.
5. Add in the vanilla and almond extracts and mix until incorporated.
6. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated.
7. Fold in the sprinkles with a spatula.
8. Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely.
Title: Double-Chocolate Bundt Cake
Ingredients:
- 5 bittersweet chocolate
- 3/4 canola oil
- 1 sugar
- 1 egg
- 2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 brewed coffee
- 1 buttermilk
- 1 heavy cream
- 1/3 corn syrup
- 1/2 unsalted butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt 2 ounces of the chocolate over low heat in a small saucepan, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
3. In a small bowl, mix together the flour, cocoa, baking soda, and salt. Add half to the chocolate mixture along with 1/2 cup coffee and 1/2 cup buttermilk. Whisk until smooth. Add remaining dry ingredients, coffee and buttermilk; whisk until smooth.
4. Pour into a 12-cup bundt pan that has been sprayed with vegetable oil spray. Bake in the lower third of the oven for about 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cake cool on a rack for 10 minutes, then turn it out and let cool completely.
5. GANACHE GLAZE. Bring the cream to a boil in a small saucepan. In a heatproof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted. Whisk until smooth. Let the ganache cool until thick but still pourable.
6. Pour ganache over the cooled cake. Let the cake stand until the glaze is set before serving (about 30 minutes).
Title: Chewy Brownie Cookies
Ingredients:
- 2/3 shortening
- 1 1/2 brown sugar
- 1 water
- 1 vanilla
- 2 eggs
- 1 1/2 white flour
- 1/3 baking soda
- 1/4
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Combine shortening, brown sugar, water and vanilla in a large mixing bowl.
3. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
4. Combine flour, cocoa and baking soda and then mix into the creamed mixture. Beat at low speed until all is blended inches.
5. Stir in Chocolate Chipits.
6. Drop by the spoonfuls onto ungreased baking sheets.
7. Cook for about 9-11 minutes depending on how chewy you like your cookies.
Title: Easy Cake Mix Carrot-Pineapple Cake
Ingredients:
- 2 eggs
- 1 crushed pineapple
- 1 mayonnaise
- 1/3 cinnamon
- 1 1/2 nutmeg
- 1 carrot
- 1 walnuts
- 1 pecans
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a large bowl whisk eggs, then add in all remaining ingredients except the cream cheese frosting; mix to combine well.
4. Transfer to prepared baking pan.
5. Bake for about 30-35 minutes or until cake tests done.
6. Cool completely then frost with cream cheese frosting.
Title: Slow Cooker Indian Pudding
Ingredients:
- 1 instant butterscotch pudding mix
- 1 milk
- 3 eggs
- 3 dark molasses
- 1/2 cinnamon
- 1 ground ginger
- 1/2
Instructions:
1. Spray a 4-quart slow cooker with cooking spray; set aside.
2. In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
3. In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.