lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Orange Cake
Ingredients:
- 3/4 sugar
- 1/4 boiling water
- 1/2 vanilla
- 1 nonfat milk
- 1 1/4 sugar-free instant chocolate pudding mix
- 1 Cool Whip Topping
- 1
Instructions:
1. Preheat oven to 350.
2. Line a 10"x15" jellyroll pan with wax paper.
3. Wisk together cocoa, sugar and boiling water; Cool to lukewarm.
4. Prepare cake mix following package directions, using the orange juice and adding the cocoa mixture.
5. Spread batter evenly in the pan and bake 20 minutes or until top looks dry.
6. Invert onto large rack; remove pan and wax paper and let cool.
7. In a medium bowl, combine milk, pudding, and vanilla or orange extract. Fold in whip topping; chill 5 minutes.
8. Cut cake crosswise into thirds (5'x10'), cover one piece with 1/3 pudding mixture, place second layer on top of first. Cover with 1/3 pudding mixture. Place third layer and top with remaining pudding mixture.
9. Chill for 2 hours.
Title: 100 Year-Old Pie Crust (Pastry Dough)
Ingredients:
- 4 all-purpose flour
- 1 3/4 vegetable shortening
- 3 white sugar
- 2 salt
- 1 egg
- 1/2 cold water
Instructions:
1. In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
2. In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
3. I have also used a food processor and a dough blade on pulse for each step.
4. Cover tightly with plastic and chill until ready to roll out.
Title: White Chocolate Snowdrift Cake
Ingredients:
- 3/4 water
- 8 cream cheese
- 1 powdered sugar
- 3 rosemary
- 1/3 cranberries
- 1 1/3
- 1/3
- 1
Instructions:
1. For frosting, in a medium saucepan combine whipping cream and chocolate.
2. Cook, stirring occasionally, over low heat until chocolate is completely melted and smooth.
3. Transfer to a large mixing bowl; cover and refrigerate until completely chilled, at least 2 hours.
4. Meanwhile, grease and flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans; set aside.
5. Prepare cake mix according to package directions using egg whites only.
6. Spoon about 1-1/2 cups of batter into each cake pan.
7. Sift cocoa over batter remaining in bowl; stir until blended.
8. Spoon on cake mix in pans; swirl gently to marble and to spread batter evenly.
9. Bake according to package directions except check cakes several minutes before minimum time indicated on package.*
10. Let cakes cool on wire rack for 10 minutes.
11. Remove cakes from pans; cool completely on wire racks.
12. Add cream cheese to chilled white chocolate mixture; beat with an electric mixer until smooth.
13. Gradually add powdered sugar, beating until sugar is completely combined. (Mixture should hold soft peaks; do not overbeat.)
14. Use immediately.
15. Place one cake layer on a serving platter.
16. Frost with about 3/4 cup frosting.
17. Top with second cake layer.
18. Frost top and sides of cake.
19. Serve immediately or cover and chill until serving time (up to 4 hours).
20. To serve, garnish cake with Sugared Rosemary and Cranberries and crushed biscotti, if desired.
21. *Sugared Rosemary and Cranberries:
22. Lightly spray several rosemary sprigs and cranberries with nonstick cooking spray.
23. Sprinkle granulated sugar on rosemary; roll cranberries in a small amount of granulated sugar to coat.
24. Place on waxed paper for at least 1 hour before using.
25. This is a decorative, not edible, garnish.
26. *NOTE: The added cocoa makes the cakes bake in a shorter time.
Title: Pecan Cake
Ingredients:
- 1 1/2 butter
- 2 1/4 margarine
- 5 brown sugar
- 3 1/4 eggs
- 1 flour
- 1/4 baking powder
- 1/3 salt
- 1 vanilla
- 3 pecans
- 1 icing sugar
- 1 vanilla
- 5 milk
Instructions:
1. Grease a 10 inch bundt pan. Dust with flour, tapping out the excess.
2. In a large bowl of electric mixer, beat the butter or margarine until fluffy. Gradually add brown sugar and beat until very light and fluffy.
3. Beat egg yolks until thick and fold into the butter/sugar mixture.
4. Sift flour, baking powder and salt onto wax paper. Add to batter alternately with cream and vanilla. Mix well. Fold in pecans.
5. Beat egg whites until stiff but not dry in a medium sized bowl. Fold into batter.
6. Turn into prepared pan. Bake at 325 F for 1 hour and 10 minutes or until center springs back when lightly pressed with finger tip.
7. Cool cake in pan on wire rack. Remove from pan.
8. To make glaze, combine icing sugar and vanilla in a small bowl and add enough milk to make a thick pouring consistency. Spoon glaze over top of cake. Decorate with additional pecan halves if desired.
Title: Death by Chocolate in a Trifle Bowl :)
Ingredients:
- 1 chocolate pudding
- 2 Cool Whip
- 2
- 6
Instructions:
1. First, cut the frozen cake into squares.
2. I first cut the cake into half and it's easier this way.
3. Take 1/2 of the cake that you cut into squares and place them in the bottom of the trifle bowl.
4. Put 1 can of the pudding on top of the cake then spread 1 carton of the cool whip on top of the pudding.
5. I put the candy bars in a ziploc bag and crush with a rolling pin, put 1/2 of the candy mixture on top of the cool whip.
6. Then put the remaining cake, pudding, cool whip and top with remaining candy bars on top.
7. This needs a warning, very addictive.
Title: Peanut Butter Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 1/2 salt
- 3/4 butter
- 1/2 peanut butter
- 1 water
- 1/2 buttermilk
- 2 eggs
- 1 vanilla
- 1/2 peanut butter
- 1/2 butter
- 5 water
- 1 powdered sugar
- 2 vanilla
Instructions:
1. Cake:.
2. Mix all dry ingredients together in a bowl.
3. In a sauce pan, combine water, butter, and peanut butter.
4. Bring to a boil then pour over dry ingredients, mix together.
5. Add buttermilk, eggs, and vanilla.
6. Pour into a greased sheet cake pan.
7. Bake for 20 minutes at 350.
8. Icing:.
9. Combine butter, peanut butter, and water in a sauce pan and bring to a boil.
10. Stirring mixture, boil for three minutes.
11. Add powdered sugar and vanilla.
12. Spread icing on cake while warm.
Title: Chocolate Pumpkin Cake
Ingredients:
- 1 1/2 flour
- 2/3 baking powder
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1/2 canned pumpkin
- 1 vanilla extract
- 2 butter
- 3/4 dark brown sugar
- 1 granulated sugar
- 1 eggs
- 3 cream cheese
- 1 confectioners' sugar
- 6 cinnamon
- 1 1/2 vanilla
- 1/4 heavy cream
- 3/4 bittersweet chocolate
- 1 1/2 unsalted butter
- 1/4 corn syrup
- 4 heavy cream
- 1 butter
- 3
- 1/2
- 1
Instructions:
1. Cake:
2. Preheat the oven to 350 degrees. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
3. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
4. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.
5. Frosting:
6. Beat cream cheese using a mixer set on medium-high speed until fluffy. Add confectioners sugar, cinnamon and vanilla and beat on low speed until well combined. In a separate bowl beat heavy cream confectioners sugar and orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combinted. Spread 1 cup between the two layers and use the remaining for frosting the top and sides of the cake. cake. Chill the whole cake after frosting for 30 minutes.
7. Glaze:
8. Bring heavy cream to boil, pour over chocolate, butter and corn syrup. Let stand 3 minutes and whisk until smooth. Cool 3 to 5 minutes until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides.
Title: Pear Crisp
Ingredients:
- 1/2 pears
- 5 cornstarch
- 2 sugar
- 1/3 all-purpose flour
- 1/3 ground cinnamon
- 3/4 ground nutmeg
- 1/4 butter
- 1/3 margarine
- 1 granola cereal
Instructions:
1. Microwave preserves in large glass bowl at MEDIUM-HIGH (70% power) for 90 seconds or until melted. Stir in pears and cornstarch. Place in an 11- x 7-inch baking dish.
2. Combine 1/3 cup sugar, flour, cinnamon, and nutmeg; cut in butter with pastry blender or fork until mixture is crumbly. Stir in granola. Sprinkle over pear mixture.
3. Bake at 375° for 30 minutes or until topping is crisp and fruit is tender. Serve immediately, or chill.
Title: Super Easy Cranberry Sugar Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3
Instructions:
1. Heat oven to 350 degrees.
2. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
3. Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.
4. Bake at 350 degrees for nine to 11 minutes or until golden brown. Watch carefully as these burn easily due to the amount of butter.
5. Cool 2 minutes; remove from cookie sheets and continue cooling on wire rack.
Title: Red Velvet Cupcakes
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 1 1/2 canola oil
- 1 plain yogurt
- 2 vinegar
- 1 vanilla extract
- 1 flour
- 2 1/2 baking soda
- 1 salt
- 1 mascarpone
- 1 icing sugar
- 2 lemon, zest of
- 1
Instructions:
1. For the cake:
2. Preheat the oven to 350 degrees F.
3. In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.
4. For the icing:
5. In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on the cupcakes.
Title: The Ultimate Strawberry Shortcake
Ingredients:
- 1 fresh strawberries
- 1/2 sugar
- 8 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. Wash, stem, and cut strawberries in half.
2. Add sugar; toss to mix well.
3. Chill.
4. Beat cream cheese and powdered sugar well.
5. Fold in whipped topping and cake cubes.
6. Spread cake into an ungreased 13x9 dish.
7. Cover and chill for at least 2 hours.
8. Cut cake into squares; top with strawberries.
Title: Vanilla Wafer Cake
Ingredients:
- 1 butter
- 2 sugar
- 6 eggs
- 1/2 milk
- 1 flaked coconut
- 1 pecans
- 1 vanilla
- 1
Instructions:
1. Cream butter until fluffy;.
2. Add sugar gradually, creaming until light and fluffy.
3. Add eggs, 1 at a time, beating well after each.
4. Blend in remaining ingredients.
5. Pour into your greased and floured 10-in tube pan.
6. Bake @ 320 degrees for 1 hours 25 minute.
Title: Tomato Soup Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1 granulated sugar
- 1/2 egg
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 1/2 ground cloves
- 1 all-purpose white flour
- 1 baking soda
- 1 seedless raisin
Instructions:
1. Preheat oven to 350 degrees fahrenheit.
2. Cream together butter and sugar.
3. Add egg and mix well.
4. Stir in spices and mix well.
5. Add flour, baking soda and raisins to the creamed mixture.
6. Stir carefully.
7. Pour in contents of tomato soup and mix well.
8. Pour into a greased 9"x9"x2" square pan.
9. Bake for approximately 30-35 minutes or until a pick inserted in the centre comes out clean.
Title: Tamarillo Poached in Red Wine
Ingredients:
- 4 -8 tamarillos
- 1/2 sugar
- 1/2 red wine
Instructions:
1. Peel the tamarillos.
2. These can be blanched in water first to make the peeling easier.
3. Then slice lengthwise.
4. Place the tamarillos, cut side up, into an oven dish.
5. Pour the wine over them.
6. Sprinkle with the sugar.
7. Bake 15 to 20 minutes at 180 degrees C.
8. Remove from the oven.
9. Turn the tamarillos over to soak up the juices, which will have become gorgeous and thick.
10. Serve warm or cooled with whipped cream.
11. Spoon remaining liquid over the top.
Title: Chocolate Foundant Puddings
Ingredients:
- 50 caster sugar
- 150 butter
- 150 dark chocolate
- 3 eggs
- 3 flour
- 1 cinnamon
- 1/2 salt
- 1/8 heavy cream
- 4
Instructions:
1. Grease 4 small dariole moulds.
2. Place the sugar, butter and chocolate into a basin over simmering water and melt the chocolate and butter.
3. Remove and mix to combine, cool slightly.
4. Add egg yolks and eggs beating well. Fold in the sifted flour, salt and cinnamon.
5. Pour into dariole moulds and place in fridge for at least 25 minutes.
6. Preheat oven to 180°C Place puddings onto baking tray and bake in oven for 8-9 minute
7. Remove and allow to rest for a few minutes before turning out onto individual plates.
8. Serve with heavy cream.
Title: Walnut Chocolate Chip Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 2/3 whole wheat flour
- 1/4 flax seed meal
- 1/2 baking soda
- 1/4 salt
- 1 brown sugar
- 3/4 butter
- 1/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 walnuts
- 1 1/2
- 1
Instructions:
1. Preheat oven to 325. Line baking sheets with parchment paper. Combine all-purpose flour, whole wheat flour, flaxseed meal, soda and salt until blended; reserve. On medium-high speed, beat brown sugar, butter and granulated sugar until smooth. Stir in egg, yolk and vanilla until blended. On low speed, gradually beat in reserved flour mixture until blended.
2. Stir in chips and walnuts. Drop by rounded tablespoonfuls, 2" apart, onto baking sheets; flatten slightly. Bake 12 minutes or until lightly browned. Cool 1 minute on baking sheets. Transfer to racks; cool.
Title: Galette Des Rois
Ingredients:
- 1/4 almond paste
- 1/4 white sugar
- 3 unsalted butter
- 1 egg
- 1/4 vanilla extract
- 1/4 flour
- 2 salt
- 1 frozen puff pastry
- 1 kidney bean
- 1 egg
- 1 confectioners' sugar
- 1
Instructions:
1. Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
2. Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
3. Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Using a large pie plate, cake pan or frying pan, trace an 11-inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
4. Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top. Press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Make several small slits in the top to vent steam.
5. Bake for 15 minutes. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Cool on a wire rack.
6. Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.
Title: Mexican Chocolate Cake
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1/3 cinnamon
- 1 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/4 light brown sugar
- 1 unsalted butter
- 1/4 plain fat-free yogurt
- 3 vanilla extract
- 1 egg
- 1 nonfat milk
- 1 chocolate
- 1 powdered sugar
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Coat an 8-inch round cake pan with cooking spray, line bottom of pan with wax paper.
3. Coat wax paper with cooking spray, dust with 2 tsp flour; set aside.
4. Lightly spoon 1 cup flour into dry measuring cup, level with a knife.
5. Sift 1 cup flour and next 5 ingredients (through salt) into a bowl.
6. Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes).
7. Add egg whites, 1 at a time, beating well after each addition.
8. Add yogurt, vanilla, and egg, beating until blended.
9. Gradually add flour mixture, beating until combined.
10. Pour batter into prepared pan, sharply tap dish once on counter to remove air bubbles.
11. Bake at 350°F for 35 minutes or until wooden pick inserted in center comes out clean.
12. Remove from oven, cool 10 minutes in pan.
13. Place a plate upside down on top of cake; invert cake onto plate.
14. Carefully peel off wax paper.
15. Combine milk and chocolate in a small microwave safe bowl.
16. Microwave at high for 30 seconds or until chocolate melts; stir until smooth.
17. Cool slightly; drizzle over cake.
18. Let glaze set; sprinkle with powdered sugar.
Title: Persian Fruit Salad
Ingredients:
- 2 seedless oranges
- 2 apples
- 2 bananas
- 2 pitted dates
- 1 dried figs
- 1 apricot
- 1 coconut
Instructions:
1. Place fruit in serving bowl.
2. Pour orange juice over fruit and mix gently.
3. Garnish with almonds or coconut.
4. Cover and chill several hours before serving.
Title: Chewy Chocolate Gingerbread Cookies
Ingredients:
- 7 all-purpose flour
- 1 1/2 all-purpose flour
- 1 ground ginger
- 1 1/4 ground cinnamon
- 1 ground cloves
- 1/4 ground nutmeg
- 1/4 cocoa powder
- 1 unsalted butter
- 8 ginger
- 1 dark brown sugar
- 1/2 unsulphured molasses
- 1/4 baking soda
- 1 boiling water
- 1 1/2 granulated sugar
- 1/4
Instructions:
1. Line two baking sheets with parchment.
2. Chop chocolate into 1/4 inch chunks; set aside.
3. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa In the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes.
4. Add the brown sugar, and beat until combined.
5. Add molasses, and beat until combined In a small bowl, dissolve baking soda in boiling water.
6. Beat half of the flour mixture into the butter mixture.
7. Beat in the baking soda mixture, then the remaining half of the flour mixture.
8. Mix the chocolate, and turn out onto a piece of plastic wrap.
9. Pat the dough out to about 1-inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours more Heat the oven to 325°.
10. Roll the dough into 1 1/2-inch balls, and place 2-inches apart, on baking sheet.
11. Refrigerate 20 minutes.
12. Roll the balls in granulated sugar.
13. Bake until the surfaces crack slightly, 13-15 minutes; let cool 5 minutes; transfer to wire rack to finish cooling.
Title: Warm Fruited Bread Pudding
Ingredients:
- 3/4 nonfat milk
- 7 vanilla
- 1/3 cornstarch
- 1
Instructions:
1. In a sauce pan, whisk together milk and cornstarch, cooking over medium heat. Cook till thick and bubbly. In a 1 quart baking dish, place bread cubes. When milk is thick, remove from heat. Add conserves, egg white and vanilla. Mix well – pour over bread.
2. Distribute mixture evenly throughout the baking dish. Place in preheated 425 degree oven. Cook until thick and bubbly around the sides. Remove let stand 5 minutes and serve.
Title: Basic Oatmeal Cookie Mix
Ingredients:
- 1 shortening
- 1 sugar
- 1 brown sugar
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 ground cinnamon
- 2 oatmeal
- 2 egg
- 2 pecans
- 1 walnuts
- 2 -3
- 1
- 1/2
Instructions:
1. Basic Oatmeal Cookie Mix.
2. Combine shortening and sugar in a large bowl, blending well.
3. Combine remaining ingredients; mix well.
4. Add to sugar mixture, blending well. Cover and store in refrigerator until ready to use.
5. Yield: cookie mix for about 10 dozen cookies.
6. Orange-Oatmeal Cookies.
7. Combine all ingredients, mixing well.
8. Shape dough into 1-inch balls.
9. Place 2 inches apart on ungreased cookie sheet.
10. Bake at 375 degrees for 10-12 minutes. Reduce heat by 25 degrees if baking on a dark cookie sheet. Check before 10 minutes is up to judge how much more time is needed, if necessary.
11. Remove and place on wire racks to cool.
12. Yield: about 2 1/2 dozen.
Title: Mom's Sugar Cookies
Ingredients:
- 1 1/2 sugar
- 1 shortening
- 2 eggs
- 5 flour
- 1/4 baking soda
- 1/2 salt
- 3 baking powder
- 1 milk
- 1 vanilla
Instructions:
1. In a large mixing bowl, cream sugar, shortening and eggs.
2. Add 1 cup flour, soda, salt, and baking powder.
3. Combine milk and vanilla.
4. Add to creamed mixture alternately with remaining 4 cups flour.
5. Cover and chill at least 1 hour.
6. Roll onto lightly floured surface 1/4 inch thick.
7. Cut with desired shapes.
8. Bake on ungreased cookies sheets at 400°F for 8-10 minutes or until edges just begin to turn light golden brown.
9. Cool and frost with favorite frosting.
Title: Island Fusion Carrot Cake (Vegetarian)
Ingredients:
- 1 canola oil cooking spray
- 2 carrots
- 1/4 water
- 1 mango
- 1 crushed pineapple
- 1 1/2 light brown sugar
- 2 eggs
- 1/2 canola oil
- 2 pure vanilla extract
- 1/4 ground cloves
- 1/4 ground mace
- 1/4 ginger powder
- 1 ground cinnamon
- 1/4 fresh nutmeg
- 3/4 salt
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 sweetened flaked coconut
- 4 dates
- 2/3 walnuts
- 16 cream cheese
- 1 1/2 marshmallow cream
- 3 fresh lemon juice
- 1 pure vanilla extract
- 1/2 fresh nutmeg
Instructions:
1. Preheat oven to 350F and spray spring form pan with Pam.
2. Coarsely shred the carrots until they measure about 2 cups lightly packed and uncooked.
3. Place shredded carrots in a large bowl with 1/4 cup of water and cover with a plate and microwave on high for 5 minutes, then drain out excess water and set aside.
4. The carrots should measure about 1 1/2 cups once cooked.
5. Meanwhile, cut mango and process or blend (without the pit, of course) until smooth puree.
6. Measure out 1/2 cup of pureed mango and reserve the rest for other use (dessert sauce, smoothie, daiquiri, food fight, etc.).
7. Next, process or blend crushed pineapple; measure out 1/2 cup and set aside.
8. Into large mixing bowl, add brown sugar, eggs and oil; mix well.
9. Stir in 1/2 cup mango puree, 1/2 cup pineapple puree, vanilla, spices and carrots.
10. Slowly add flour, baking powder and baking soda and mix just until blended.
11. Stir in coconut, dates and walnuts, and transfer to spring form pan.
12. Bake for 60 minutes or until toothpick inserted in center comes out clean.
13. Let cool completely, then frost with Dream Please Icing.
14. DREAM PLEASE ICING:
15. In medium bowl, mix all ingredients together until well blended.
16. Once cake has cooled completely, frost away.
Title: Easy Pumpkin Cake
Ingredients:
- 1 instant vanilla pudding
- 1 pumpkin puree
- 1/3 water
- 1 eggs
- 1/2 cinnamon
- 4
- 1
Instructions:
1. Combine all ingredients and beat about 2 minutes.
2. Turn into a greased and floured 9 X 13 pan.
3. Bake in 350 degree oven about 40 minutes.
4. Frost with a cream cheese icing.
Title: Oreo Supreme
Ingredients:
- 1/2 margarine
- 1 cream cheese
- 15 powdered sugar
- 1 1/4 Cool Whip
- 1 milk
- 2 instant chocolate pudding mix
- 1 vanilla
- 1
Instructions:
1. Crush cookies. Mix together (reserving a few tablespoons to decorate the top) with melted margarine and press into the bottom of a 9x13 pan.
2. Mix cream cheese, 1 cup powdered sugar, and most of the Cool Whip until creamy. Spread over the oreo layer. Chill 2 hours.
3. Mix pudding mix and milk. Then spread over the cream cheese layer. Let chill 30 minutes.
4. Mix 1/4 cup powdered sugar, vanilla, and the rest of the cool whip together and put on top of the pudding layer. Sprinkle the top with remaining oreo crumbs. Keep chilled until serving.