lumicero/recipes-ing2inst huggingface dataset:
Title: Mocha Nut Morsels (Cookies)
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 instant coffee crystals
- 2 salt
- 1/4 butter
- 1 powdered sugar
- 1/2 vanilla
- 2 walnuts
- 1 powdered sugar
Instructions:
1. In a small bowl, stir together the flour, cocoa powder, coffee crystals, and salt.
2. Set the mixture aside.
3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
4. Add the 1/2 cup powdered sugar and vanilla; beat the mixture well.
5. Add flour mixture, beating on low to medium speed until combined.
6. Stir in walnuts with a wooden spoon.
7. Shape dough into 1-inch balls.
8. Place balls about 1-1/2 inches apart on ungreased cookie sheets.
9. Bake in a 325F oven for about 15 minutes or until the cookies are set.
10. Cool on a cookie sheet for 1 minute.
11. Transfer the cookies to wire racks.
12. While the cookies are still warm, roll in or sprinkle with some additional powdered sugar.
13. Cool, then roll again in powdered sugar before serving.
14. Store in a tightly covered container.
Title: Lemon Angel Food Cake - Barefoot Contessa - Ina Garten
Ingredients:
- 2 cake flour
- 1 1/3 kosher salt
- 1 1/2 cream of tartar
- 3/4 pure vanilla extract
- 1 1/2 lemon zest
- 3/4
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
3. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
4. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
Title: Stacie's Old Fashioned Molasses Cookies
Ingredients:
- 4 flour
- 2 baking soda
- 1 1/2 ground ginger
- 1/2 ground cinnamon
- 1/8 salt
- 1 1/2 molasses
- 1/2 shortening
- 1/4 butter
- 1/3 boiling water
Instructions:
1. mix butter, molasses, boiling water and spices.
2. add flour and mix well.
3. chill for several hours.
4. roll out to 1/4 inch.
5. cut with 3 1/2 inch round cookie cutter.
6. bake at 375 for 9-12 minutes.
Title: Flourless Apple-Caramel Cake (5 - Hour Cook Time)
Ingredients:
- 1 sugar
- 10 sugar
- 1/4 water
- 10 granny smith apples
- 2 oranges
- 2 oranges, zest of
Instructions:
1. Slice all peeled and cored apples thinly. (Not PAPER thin, though.) Keep each apple’s quantity separated for assembly.
2. In a heavy saucepan over medium heat, bring 1 cup of sugar and the water to a simmer, scraping the sides down to dissolve all sugar granules.
3. Simmer the syrup for 8 minutes, swirling the pan (don’t stir!) and wiping down the sides to ensure even browning.
4. Pour caramel into a 2-quart ceramic soufflé pan (or the like), swirling the caramel around the bottom and up the sides of the dish.
5. Allow the caramel to cool, and harden, in the dish for 10 minutes.
6. Preheat oven to 250.
7. Arrange a layer of apples on the caramel in overlapping circles, using one apple’s quantity.
8. Sprinkle this layer with 1 teaspoon of sugar and some orange zest.
9. Repeat apple, sugar/zest layering for all 10 layers. They will overflow the pan. This is okay . NOTE: Assembling each layer/circle in the opposite direction will make the cake more stable when slicing and plating.
10. Place the foil covered pan into a bano maria. (A roasting pan filled with water to halfway up the sides of the cake pan.).
11. Bake 5 hours. A skewer inserted should come out clean.
12. Allow the cake to cool completely, then refrigerate for 2 hours.
13. Loosen the cake from the pan by warming it in hot water before placing the serving plate over the top and inverting the cake.
14. Serve by cutting into 6-8 wedges and plating each with orange segments and whipped cream, if desired.
Title: Sugar Free & Reduced Carbohydrate Chocolate Pound Cake Mix
Ingredients:
- 2 1/2 Splenda sugar substitute
- 1/4 all-purpose flour
- 1 salt
- 1 baking powder
- 1/4 eggs
- 2 butter
- 6 vanilla
- 1
Instructions:
1. prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon.
2. Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in ½ cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.
Title: Apple Gingersnap Brown Betty
Ingredients:
- 1/2 flour
- 1/2 rolled oats
- 2 dark brown sugar
- 1/4 ground cinnamon
- 4 unsalted butter
- 1/4 walnuts
- 3/4 sugar
- 1 flour
- 1 1/2 ground cinnamon
- 1/2 ground cardamom
- 1/2 nutmeg
- 6 sliced apples
- 2 heavy cream
- 1/4
Instructions:
1. To prepare streusel: In a large mixing bowl, combine flour, oats, brown sugar and cinnamon and rub together with your fingertips to blend and break up any clumps of brown sugar. Scatter butter cubes over flour mixture and continue to rub ingredients together with your fingertips until it forms small clumps and butter is no longer visible. Stir in walnuts and reserve.
2. To prepare brown betty: Preheat oven to 375 degrees. In a large bowl, combine sugar, flour, cinnamon, cardamom and nutmeg. Add apples and toss gently to coat with flour mixture. Arrange half of apple slices in an even layer in an 8-inch baking dish or other shallow 1 1/2-quart glass or ceramic casserole. Sprinkle half of gingersnaps over apples. Repeat with a remaining layer of apples and gingersnaps. Drizzle cream over gingersnaps and top with an even layer of streusel. Bake until apples are tender, 45 to 50 minutes. Remove from oven, transfer baking dish to a wire rack and cool until warm. Serve with a scoop of ice cream, if desired.
Title: Gingerbread Cinnamon Cake
Ingredients:
- 3 unbleached flour
- 1/2 nutmeg
- 4 ginger
- 3 cinnamon
- 2 fat-free buttermilk
- 1 baking soda
- 2 brown sugar
- 1 baking powder
- 1 nonfat sour cream
- 1 clove
- 1 molasses
- 1
Instructions:
1. Preheat oven at 350. Prepare a 8-3/4 x 1-3/4" pan with cooking spray and flour; set aside.
2. In a mixing bowl, combine flour, ginger, cinnamon, baking soda, baking powder, cloves, and nutmeg.
3. In another mixing bowl, combine egg whites, buttermilk, brown sugar, sour cream, and molasses.
4. Mix dry ingredients with wet ingredients just until moistened.
5. Pour batter into prepared pan.
6. Bake for 45 minutes.
Title: Pear Crisp with Lemon Sauce
Ingredients:
- 5 pears
- 1 sugar
- 3/4 lemon, rind of
- 2/3 rolled oats
- 1/3 brown sugar
- 1/3 all-purpose flour
- 1/4 ground cardamom
- 1/4 butter
- 1/3 margarine
- 1/4 sugar
- 2 cornstarch
- 1/2 water
- 1 butter
- 1 margarine
- 1 lemon juice
Instructions:
1. In a 2-quart baking dish, mix together pears, 1 tablespoon sugar, and 1/4 teaspoon lemon peel; toss to mix.
2. In a bowl, combine oats, brown sugar, flour, cardamon, and 1/4 teaspoon lemon peel.
3. Using a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs.
4. Stir in almonds.
5. Sprinkle topping over fruit.
6. Bake at 375 for 30-35 minutes or until fruit is tender and topping begins to brown.
7. Cool slightly on a wire rack.
8. In a small sauepan, combine 1/4 cup sugar and cornstarch.
9. Stir in water until combined.
10. Cook and stir over medium heat until thickened and bubbly.
11. Cook and stir for 2 more minutes; remove from heat.
12. Beat egg yolk in a small bowl; add a little of the hot mixture to the egg yolk and stir.
13. Return all egg yolk mixture to saucepan.
14. Cook and stir over low heat until nearly bubbly.
15. Cook and stir one minute longer.
16. Remove from heat.
17. Stir in 1 tablespoon butter, lemon juice, and the remaining 1/4 teaspoon lemon peel.
18. Serve crisp with warm sauce.
Title: Chocolate Wafer Cookies (Like Nabisco Chocolate Wafer Cookies)
Ingredients:
- 2 all-purpose flour
- 1 all-purpose flour
- 2 double-acting baking powder
- 3/4 baking soda
- 1/4 salt
- 1 sweet butter
- 2 vanilla extract
- 1 granulated sugar
- 1/2 milk
- 1 1/2 egg
- 1
Instructions:
1. Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.
2. Sift together the flour, baking powder, baking soda, and salt, and set aside.
3. In the large bowl of an electric mixer cream the butter.
4. Add the vanilla and sugar, and beat to mix well.
5. Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.
6. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.
7. Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness.
8. Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)
9. Adjust two racks to divide oven into thirds, and preheat oven to 400.
10. Line cookie sheets with aluminum foil.
11. Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.)
12. With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible.
13. Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula. Handle them carefully in order to keep them perfectly round and flat.
14. Leftover pieces of the dough should be pressed together and rerolled.
15. Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.
16. Bake until the cookies feel almost firm to the touch.
17. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)
18. With a wide metal spatula, transfer the cookies to racks to cool.
19. Store in airtight container.
Title: Cream-Filled Banana Cupcakes
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1 egg
- 1 sugar
- 1
- 3/4
- 2
Instructions:
1. Cream Cheese Filling:.
2. Combine cream cheese, sugar, and egg in a small bowl and beat until smooth.
3. Stir in mini chocolate chips, and set the filling aside.
4. Preheat oven to 350 degrees and line 3 dozen muffin pan cups (2 1/2 inch) with liners.
5. Prepare cake batter according to package directions.
6. Fill prepared muffin cups 1/2 full with batter.
7. Spoon about 1 teaspoonful of the cream cheese filling into the center of each cupcake.
8. Combine nuts and sugar in a small bowl and sprinkle about 1 teaspoonful over top of each cupcake.
9. Bake for 20 minutes, or until toothpick inserted into cake portion comes out clean.
10. Cool on wire rack.
Title: Bran Apple Crisp
Ingredients:
- 1 whole wheat flour
- 1/2 brown sugar
- 1/4 butter
- 1/4 margarine
- 6 baking apples
- 1/2 cinnamon
- 1/4 granulated sugar
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, combine the cereal, flour and brown sugar.
3. With a pastry blender, cut in the butter until the mizture is crumbly; set aside.
4. In a separate bowl, combine the apples, cinnamon and granulated sugar.
5. Dump the apple mixture into a 2 quart baking dish.
6. Sprinkle the cereal/flour mixture evenly over the apple mixture.
7. Bake in the preheated 325°F oven for about 45 min.
8. Serve warm with a scoop of vanilla ice cream on top of each serving.
Title: Chocolate-Covered Raisin Oatmeal Cookies
Ingredients:
- 1 rolled oats
- 1/3 butter
- 1/3 margarine
- 3/4 shortening
- 3/4 granulated sugar
- 1 brown sugar
- 2 baking soda
- 1 eggs
- 1 vanilla
- 1 all-purpose flour
- 1 rolled oats
- 1 walnuts
Instructions:
1. For oat flour: Put 1 cup rolled oats in food processor or blender. Cover and blend or process until oats turn into a powder. Transfer powder to a small bowl. If using a blender do 1/2 cup of the oats at a time. Set aside.
2. Beat butter and shortening in a large mixing bowl with on electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in oat flour and all purpose flour. Stir in the 1 cup rolled oats, walnuts and chocolate-covered raisins.
3. Drop dough by the well-rounded teaspoonful 2 inches apart on an ungreased cookie sheet. Bake in a 350' oven for 8-10 minutes or until the edges are lightly browned. Transfer to wire racks and cool.
Title: Topsy Turvy Cake
Ingredients:
- 1/4 butter
- 2 brown sugar
- 1 pineapple tidbits
- 1/4 pecans
- 10 brown sugar
- 1/4 granulated sugar
- 1/4 flour
- 1 oatmeal
- 1/2 salt
- 1/4 ground cinnamon
- 3/4 ground nutmeg
- 1/8 ground allspice
- 1/16 baking soda
- 1 egg
- 1 vanilla extract
- 1 plain yogurt
- 1/2 apple
- 1/4
- 1
Instructions:
1. Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
2. Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
3. Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
4. Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
5. Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
6. Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
7. Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
8. Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
9. Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.
Title: Pao De Ló De Ovar
Ingredients:
- 100 white sugar
- 2 eggs
- 6 flour
- 50
Instructions:
1. Preheat oven to 440º.
2. Beat the 2 eggs with sugar until its very fluffy.
3. Now slowly add in the egg yolks, and beat for another about 10 to 15 minute.
4. Slowly fold in flour.
5. Pour into a round cake pan, lined with wax paper.on bottom and sides of pan.
6. Place in oven and let cook for 15 minutes.
Title: Copycat Sweetened Condensed Milk Substitute (Paula Deen)
Ingredients:
- 1/3 boiling water
- 4 butter
- 3/4 sugar
- 1/2 pure vanilla extract
- 1 powdered milk
Instructions:
1. Using an electric mixer or blender, blend together water, butter, sugar, and vanilla.
2. Add powdered milk and blend until thick.
3. Store in refrigerator for one week.
Title: Chocolate Caramel Tray-Bake Slice
Ingredients:
- 1 plain flour
- 1/2 brown sugar
- 1/2 butter
- 125 sweetened condensed milk
- 500
- 1
- 395
Instructions:
1. Preheat your oven to 180C no fan/160C fan forced. Grease and line base and sides of a 16cm x 26cm slab pan with baking paper, allowing a 2cm overhang on both long sides.
2. Combine the flour, brown sugar and desiccated coconut in a bowl. Add butter and stir to combine. Press mixture over the base of the prepared pan. Bake 10-15 minutes or until light golden. Set aside to cool.
3. Scatter the broken chocolate over the cooled base. Sprinkle with shredded coconut. Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk. Bake for 28-30 minutes or until edges are golden and centre is firm to touch. Allow slice to cool completely in pan and when completely cook, cut into pieces to serve.
Title: Marshmallow White Chocolate Covered Oreo Brownies
Ingredients:
- 1 marshmallow creme
- 1
- 7
Instructions:
1. Prepare brownie mix according to box directions.
2. Once cooled slightly microwave marshmallow creme a few seconds to soften.
3. Spread marshmallow creme over the top of brownies.
4. Crush cookies in a plastic storage bag and spread over top of marshmallow creme.
5. Drizzle with chocolate syrup.
Title: Striped Cookie Salad
Ingredients:
- 8 Cool Whip
- 1 buttermilk
- 2 mandarin oranges
- 1 instant vanilla pudding
- 1
Instructions:
1. Mix all ingredients except the cookies.
2. Chill to your own liking.
3. Crush cookies and either sprinkle on top, or mix in, just before serving.
4. (I prefer mixing them in so everybody gets some).
Title: Bobbye's German Chocolate Cake
Ingredients:
- 1 sugar
- 1 buttermilk
- 3 flour
- 7 baking soda
- 1 salt
- 2 1/2 oleo
- 1 vanilla
- 1
- 1/2
- 1
Instructions:
1. Melt german sweet chocolate bar in oleo. Add in vanilla. Mix in remaining ingredients. Fold in egg whites. Bake in 3 8" round pans for 30 minutes at 375.
2. Hint: beat egg whites first. Use same beaters without washing.
Title: Oreo Balls
Ingredients:
- 36 cream cheese
- 1 white chocolate baking bar
- 1
Instructions:
1. put oreos in a food prossesor.
2. mix in cream cheese.
3. melt white chocolate.
4. dip in white chocolate.
5. party that d- freeze and take then out a few minutes before u serve.
6. the next day refrigorate.
Title: Sweet Sopapillas
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 sugar
- 1 salt
- 2 vegetable shortening
- 3/4 warm water
- honey
- strawberry sauce
Instructions:
1. Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.).
2. Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
3. Heat 2-inches of oil to 375° in a heavy skillet or deep pot over medium-high heat. (Reduce the temperature to 350° if you prefer a less crispy sopapilla.).
4. Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly.
5. Serve hot with cinnamon sugar or honey.
6. Serving Option: If desired, let sopapillas cool, then pipe whipped cream in the center of each sopapilla triangle, and use a spoon to drizzle a bit of strawberry sauce over the whipped cream.
Title: Pecan Caramel shortbread fingers
Ingredients:
- 3 1/2 pecans
- 1 unsalted butter
- 3/4 light brown sugar
- 2 1/4 all-purpose flour
- 4 sugar
- 1/2 cream of tartar
- 1/4 salt
- 1 water
- 1/2 heavy cream
Instructions:
1. Preheat oven to 350F.
2. Grease a 10x15 inch baking pan and set aside.
3. Toast pecans until fragrant.
4. Cool and chop roughly, set aside.
5. Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
6. Press dough evenly into prepared pan.
7. Bake until golden 10-12 min.
8. Cool on rack.
9. In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
10. Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
11. Reduce heat to medium, cook stirring occasionally until all sugar is melted.
12. It sould be a deep golden color (candy thermometer reading 300F).
13. While stirring pour cream slowly down the side of the pan.
14. When the cream is mixed remove pan from heat and add pecans.
15. Pour carmel filling over the shortbread crust and return to oven for about 12 min.
16. until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
17. Cool on wire rack and cut into bars or 1x3 inch"fingers".
Title: Creamy Fruit Dessert
Ingredients:
- 1 cream cheese
- 3 yogurt
- 1 mandarin oranges
- 1
Instructions:
1. Mix softened cream cheese and the yogurt.
2. Drain fruit cocktaik and mandarin oranges well.
3. Mix together and refrigerate.
Title: Your Favourite Carrot Cake
Ingredients:
- 1 1/2 granulated sugar
- 1 3/4 eggs
- 3 flour
- 2 baking soda
- 2 salt
- 1/2 cinnamon
- 3 ground cloves
- 1 carrots
- 2 walnuts
- 1 crushed pineapple
- 1 flaked coconut
- 3/4 cream cheese
- 2 powdered sugar
- 1 vanilla extract
- 1
Instructions:
1. Beat together corn oil, sugar and eggs until well combined.
2. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
3. Add to egg-sugar mixture.
4. mixing well.
5. Drain pineapple well.
6. Add carrots, walnuts and pineapple to mixture.
7. Blend to mix well.
8. Pour batter into a graeased and floured 9 or 10 inch cake pan.
9. Bake at 350F for about 1 hour or until a pick inserted in center comes out clean.
10. Let cake cool on rack.
11. Prepare frosting.
12. Cream together cream cheese, powdered sugar, and vanilla extract.
13. Split cake into two layers.
14. Assemble.
15. Cover with frosting.
16. Sprinkle with coconut and garnish with a dusting of cinnamon.
Title: ***** Guaranteed 5 Star Banana Cake *****
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1/2 flour
- 3 bananas
- 1 eggs
- 3 water
- 1/2 canola oil
- 1/3 baking powder
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Add sugar, flour, and cube of butter into small mixing bowl.
3. Cut butter into sugar/flour mixture with pastery cutter.
4. Spray bundt pan with Pam cooking spray.
5. Put butter/flour/sugar mixture into bottom of bundt pan evenly.
6. In a seperate large mixing bowl add bananas and mash.
7. Add remaining ingredients.
8. Using mixer, blend for approximately 1 minute.
9. Pour cake mixture into bundt pan on top of first layer.
10. Follow the baking directions on the box of cake mix.
11. Check for doneness with a toothpick.
12. Remove cake from oven after tooth pick comes out clean.
13. Let cake stand for 10 to 15 minutes.
14. Place cake plate on bottom of bundt pan and carefully flip over.
15. Remove bundt pan.
16. Let cool and enjoy!
Title: My Buttercream for Decorating
Ingredients:
- 3 butter
- 1 3/4 shortening
- 3 1/4 vanilla
- 2 powdered sugar
- 1 salt
- 1/8 milk
Instructions:
1. In large bowl cream butter and shortening with pinch of salt (this cuts a bit of the sweetness).
2. Slowly add 1 bag of powdered sugar.
3. Add vanilla (or extract of your choice).
4. Slowly add second bag of powdered sugar and add milk slowly as needed. Start with a tablespoon at a time so it doesn't thin too much. The whole 1/8 C may not be needed. You may use more if necessary.
5. Mix until well blended and smooth. For extra fluffiness, I beat mine on low for about 10 minutes, but not necessary.
6. I am figuring 1/4 C per serving.