lumicero/recipes-ing2inst huggingface dataset:
Title: Aunt Susie's Dreamsicle Cake
Ingredients:
- 1 mandarin oranges
- 1 Cool Whip
- 1 sugar
- 1 vanilla
- 1
- 1/4
- 1
Instructions:
1. Cut angel food cake into bite-sized cubes and place in an even layer in a 9 x 13 GLASS pan.
2. Drain the mandarin oranges, reserving liquid.
3. Add enough water to the liquid to equal 1 cup.
4. Layer the mandarin oranges over the cake.
5. Pour the 1 cup of juice and water into a saucepan and add the jello.
6. Bring to a boil, stirring constantly.
7. Pour into a large bowl and let cool for 1/2 hour.
8. Add the sherbet, Cool Whip, sugar and vanilla.
9. Mix well and pour over the cake and oranges.
10. Run a knife through the cake to make sure it is distributed evenly throughout.
11. Refrigerate until set (best over-night).
12. NOTE: It is very important to use a glass pan as a metal pan will rust easily.
Title: Crunchy Piped Chocolate Cookies
Ingredients:
- 250 butter
- 200 sugar
- 230 flour
- 50 cornflour
- 30 vanilla essence
- 1
Instructions:
1. Preheat oven to 170 degrees Celsius.
2. Cream butter and sugar till fluffy.
3. Add in the egg yolk and vanilla essence; mix. Sift all dry ingredients together and add to the butter mix; mix well.
4. Spoon into a piping bag with has a nozzle attached. (I used the large flower tip)
5. Pipe into little patty cases and then sprinkle with either chocolate sprinkles, nuts, hundreds and thousands or all three if you're feeling adventurous.
6. Bake for 20-25 minutes and then let cool thoroughly.
Title: Carrot Cake
Ingredients:
- 4 eggs
- 2 1/2 unsifted flour
- 2 wheat germ
- 2 sugar
- 2 cinnamon
- 2 baking soda
- 1 salt
- 1 1/2 walnuts
- 3 cream cheese
- 1/2 margarine
- 1 confectioners' sugar
- 4 vanilla
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9x13 inch pan (I use a sheetcake pan, and it bakes a little faster).
3. In a large bowl, beat eggs at medium speed.
4. Add flour, wheat germ, sugar, cinnamon, baking soda, salt,oil and carrots.
5. Beat at low speed to combine, then at high speed to mix well.
6. Stir in walnuts.
7. Pour into pan and bake for 30-35 minutes.
8. (if using sheet pan, the time may be a bit shorter) Cake is done when a toothpick inserted in center of cake comes out clean.
9. Cool and then frost.
Title: Devil Food Cake
Ingredients:
- 1 butter
- 1 sugar
- 3 eggs
- 2 buttermilk
- 1/2 milk
- 1 brown sugar
- 1 baking soda
- 1 flour
- 2 salt
- 1 vanilla
- 1 pecans
- 1/2
Instructions:
1. Cream butter with sugar. Add baking soda to buttermilk. Add baking soda and buttermilk to creamed butter and sugar. Then add eggs one at a time. Next add vanilla and pecans.
2. Sift in flour.
3. Melt chocolate to this add milk and brown sugar.
4. Pour the hot chocolate mixture into cake batter.
5. Stir Well.
6. Prepare one 9 X 13 cake pan.
7. Pour into cake pan.
8. Bake 30 minutes at 350 degrees.
Title: Spicy Gingerbread Men
Ingredients:
- 1/2 margarine
- 1/2 sugar
- 1/2 molasses
- 1 flour
- 2 salt
- 1/2 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1 ground ginger
- 1 ground nutmeg
- 1/2
Instructions:
1. In a large bowl cream together the margarine and sugar until smooth. Stir in the molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg; blend in molasses mixture until smooth. Cover and chill for at least 1 hour.
2. Preheat oven to 350 degrees. On a lightly floured curface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inch apart on an ungreased baking sheet.
3. Bake 8-10 minutes or until firm. Remove from baking sheet and cool on wire racks. Frost when cooled.
Title: Mmmmint Brownies
Ingredients:
- 1/2 unsalted butter
- 3 chocolate
- 2 eggs
- 1 sugar
- 1/2 flour
- 1/2 vanilla extract
- 1/2 salt
- 1/2 powdered sugar
- 1 butter
- 4 milk
- 1
- 1/4
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 8-inch x 2-inch metal baking pan with cooking spray. Melt the butter and chocolate in the microwave and stir until smooth. Set aside. Using an electric mixer, beat the eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Add the chocolate mixture, flour, and the peppermint and vanilla extracts and salt; stir until just blended.
3. Transfer the batter to the prepared pan. Bake until a tester inserted into the center comes out with moist crumbs attached, about 20-25 minutes. Cool slightly.
4. To make the toppings, beat the powdered sugar, 2 tablespoons butter, milk, and peppermint extract in a mixing bowl until creamy. Spread over the warm brownies. Chill until set, about 1 hour.
5. Melt the chocolate and the remaining 2 tablespoons butter in the microwave and stir until smooth. Cool slightly. Pour over the mint topping, spreading evenly. Cover and chill until set, about 1 hour. Cut into 20 squares. Store in the refrigerator.
Title: No-Bake Pumpkin Tarts
Ingredients:
- 1/2 white sugar
- 3 cornstarch
- 1 cinnamon
- 1/2 ginger
- 1/2 nutmeg
- 1/2 salt
- 2 milk
- 2 marshmallows
- 12 canned pumpkin
- 1
- 12
Instructions:
1. Mix all ingredients (except for tart shells) in a pot.
2. Cook over medium heat, stirring regularly until it comes to a boil.
3. Simmer for 5 to 10 minutes, stirring regularly.
4. Pour into baked tart shells or pie crust.
5. Allow to cool. Filling will set as it cools.
6. Top with whipped cream or Cool Whip if you wish and serve.
Title: Citrus Fruit Cheesecake
Ingredients:
- 1 graham cracker crumbs
- 1/3 brown sugar
- 1/4 butter
- 4 margarine
- 1 cream cheese
- 2 granulated sugar
- 1 flour
- 1 vanilla
- 1 fresh lemon juice
- 1 fresh lime juice
- 1/2 lemon peel
- 1/2 lime peel
- 1/2 eggs
- 4
Instructions:
1. CRUST- MIX crumbs, brown sugar and butter; press onto bottom of 9-inch spring form pan. Bake 325*F for 10 minutes if using a silver spring form pan. (Bake at 300*F for 10 minutes if using dark non-stick spring form pan.).
2. FILLING-MIX cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in juices and peel. Add eggs, mixing on low speed just until blended. pour over crust.
3. BAKE at 325*F for 1 hour and 5 minutes or until center is almost set if using a silver spring form pan. (bake at 300*F for 1 hour and 5 minutes or until center is almost set if using dark spring form pan.) Run a knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. refrigerate 4 hours or over night.
Title: Easy and Delicious German Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 water
- 1/4 evaporated milk
- 1 1/3 butter
- 1 sugar
- 3/4 vanilla extract
- 1 1/2 pecans
- 1 1/2
- 4
- 2 1/2 - 3
- 1 1/2
Instructions:
1. CAKE:.
2. Place all ingredients in mixer bowl, and mix on medium speed for 4 minutes.
3. Grease 3 9" round baking pans.
4. Divide mixture evenly into pans.
5. Bake at 350 for for 20-25 minutes. (I use dark baking pans, reduce heat to 325, and they are usually done right at 20 minutes.).
6. Let the cakes cool for 15 minutes.
7. Remove cakes from pans, and cool them completely on wire racks.
8. FROSTING:.
9. Place the milk, butter, sugar, vanilla extract and egg yolks into a large saucepan.
10. Stirring constantly, cook on medium heat until mixture thickens and turns golden brown.
11. Stir in the coconut and pecans.
12. Let this cool to room temperature.
13. Layer each of the three cakes with frosting spread between each one.
14. Finish by frosting the sides and top of cake.
Title: Spider Muffins
Ingredients:
- 12 unsalted butter
- 1/2 sour cream
- 1/2 cake flour
- 1 baking soda
- 1/2 salt
- 1/4 eggs
- 4 brown sugar
- 1/2 pure vanilla extract
- 2 white chocolate
- 1 1/2
- 3
Instructions:
1. Preheat the oven to 350 degrees and line 12 muffin cups with paper liners.
2. In a double boiler, or very carefully in a microwave, melt the 12 ounces semisweet chocolate and butter together until very smooth.
3. Remove from the heat and let cool for a few minutes.
4. Mix in the sour cream, and stir until uniformly mixed.
5. In a large bowl beat the eggs one at a time until lemon colored.
6. Add the sugar and beat for three minutes. Beat in the melted chocolate mixture and the vanilla extract.
7. Add the sifted flour, soda, and salt to a sifter and sift the mixture into the chocolate mixture. Mix to barely moisten all of the ingredients.
8. Mix in 1 cup of the chocolate chips.
9. Pour the batter into the prepared muffin cups.
10. Sprinkle the remaining 1/2 cup chocolate chips over the tops.
11. Bake for about 20-25 minutes, or until the muffins are firm.
12. Remove the muffins from the tin and cool on a wire rack.
13. Once the muffins are cool to the touch, melt the white chocolate. Place the melted white chocolate in a frosting bag with a small tip, or use a condiment container or other container with a fine tip. Draw spider webs (or other shapes) on the cupcakes with the frosting. Let the chocolate cool and harden before serving or packaging.
Title: Easy Rice Pudding - Arroz Con Leche...
Ingredients:
- 1 long-grain white rice
- 1 water
- 2 milk
- 4 cinnamon sticks
- 2 ground cinnamon
- 1
Instructions:
1. Cook the 1cup of rice, with 2cups of water, and add the cinnamon sticks, when it boils, reduce the heat to medium, stir until it dry. Add the 4cups of milk, stir more and a little more, when adding the condensed milk.
2. Let the milk reduce, for another 15 min, or until it have the consistent, you desired. I like it a little wet, but not damp in milk.
3. At the end when, cool add the ground cinnamon, or when serve.
Title: Birthday Cupcakes (Clean Eating)
Ingredients:
- 1/2 lemon juice
- 2 1/4 white vinegar
- 1/4 sea salt
- 1/2 flour
- 1/4 vanilla
- 1 carrot
- 1/4 lemon rind
- 1 baking powder
- 1 1/2 vanilla
- 2 confectioners' sugar
- 1/2
- 1/2 - 1
Instructions:
1. Preparation for cake:
2. Preheat oven to 350°F Line a muffin tin with liners. In a large bowl combine egg whites, lemon juice or vinegar and sea salt.
3. Beat whites at high speed until stiff peaks form. This will take a few minutes- about 4 or 5. When you have finished you should have doubled the volume.
4. Fold the egg whites and the rest of the ingredients together so everything is just combined. Don't over mix or you will lose the volume in your egg whites. Fill muffin cups with batter.
5. Bake in preheated oven for about 20 minutes. Check about 15 minutes into baking to check their progress. The muffins should be golden brown, not dark.
6. Remove from heat and let cool on wire rack.
7. Method for Frosting:
8. Mix all ingredients together until smooth and creamy. Frost cupcakes and refrigerate.
Title: Light & Fluffy Coconut Macaroons
Ingredients:
- 2 sweetened flaked coconut
- 1/2 sugar
- 1 flour
- 1/3 salt
- 3
- 1/8
Instructions:
1. Preheat oven to 325.
2. Grease a large cookie sheet.
3. Whisk egg whites in bowl until frothy, then stir in almond extract.
4. Mix together coconut, sugar, flour and salt.
5. Gently stir egg mixture into coconut mixture to form a batter.
6. Drop tablespoons of dough 1 1/2 inches apart onto prepared cookie sheet.
7. Bake until edges start to brown, 18 to 20 minutes.
8. Transfer to wire rack to cool, about 15 minutes.
Title: Leftover Cake Dessert
Ingredients:
- 8 sweetened condensed milk
- 1 honey
- 2 vanilla extract
- 2
- 1/2
- 2
- 1
Instructions:
1. Combine all ingredients.
2. Spoon into serving glasses and chill for at least an hour before serving.
Title: Dark Chocolate Mousse Cake for Passover and Year Round
Ingredients:
- 3 sugar
- 1 1/2 margarine
- 1/2 unsalted butter
- 2 margarine
- 5 unsalted butter
- 1 eggs
- 1 sea salt
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 8 inch round pan with oil.
3. Melt the chocolate with sugar and margarine or butter in a metal bowl set over simmering water, whisking until smooth.
4. Whisk the eggs with the gound almonds and salt, then fold into the chocolate mixture.
5. Pour batter into pan and bake until tooth pick comes out clean, about 35-40 minutes.
6. Dust with sugar or serve with whip cream.
Title: Diner-Style Strawberry Shortcake
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1/2 salt
- 3/4 skim milk
- 3 unsalted butter
- 1 vanilla extract
- 1 eggs
- 3 sugar
- 1 1/4 fresh strawberries
- 2 gelatin
- 1 heavy cream
- 2 confectioners' sugar
- 1/2 vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.
2. Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.
3. Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.
4. Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries.
Title: Arkansas Governor's Mansion Carrot Cake
Ingredients:
- 18 eggs
- 4 allspice
- 1 1/2 cinnamon
- 1 carrots
- 1 coconut
- 3 crushed pineapple
- 4 pecans
- 1 cream cheese
- 1 1/2 butter
- 8 vanilla extract
- 1 powdered sugar
- 2
- 1
Instructions:
1. Combine cake mix, eggs, and oil.
2. Add remaining cake ingredients.
3. Bake in a 9x13 pan for 35-40 minutes.
4. For frosting: Combine all ingredients; frost when cake is cool.
Title: Fresh Coconut Cake
Ingredients:
- 4 sour cream
- 2 Cool Whip
- 16 sugar
- 1 coconut
- 1
Instructions:
1. Bake cake and cool completely.
2. Open coconut, remove outer hard shell, pare inner brown shell, rinse and grate.
3. Mix sugar, sour cream and coconut.
4. Fold in cool whip.
5. Spread frosting between layers of cake and outsides of cake.
6. Refrigerate overnight.
Title: Allegra's New Favorite.....CocaCola Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 3 mini marshmallows
- 1 baking soda
- 2 eggs
- 1 salt
- 2 buttermilk
- 1/2 vanilla
- 1/2 butter
- 1 pecans
- 1/2 powdered sugar
- 8 vanilla
- 1
- 2
- 1
Instructions:
1. Sift flour, sugar, soda and salt into a large bowl.
2. Heat butter, Coke, and butter to boiling point.
3. Pour over flour mixture.
4. Stir in eggs, buttermilk, vanilla and marshmallows.
5. The marshmallows will float and batter will be lumpy.
6. Pour into greased and floured 9 X 13 inch pan.
7. Bake at 350 degrees for 30 to 35 minutes.
8. Cool.
9. After cake has cooled, heat butter, coke and cocoa to boiling point.
10. Pour over sugar and mix well.
11. Add nuts and vanilla.
12. Pour over cooled cake.
Title: Butterscotch Bread Pudding for 2
Ingredients:
- 1 egg
- 1 butter
- 1 milk
- 2/3 brown sugar
- 3 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1 raisins
- 1/3
Instructions:
1. Heat oven to 350 degrees.
2. Place bread cubes in buttered 2-1/2 cup casserole.
3. Beat egg slightly, stir in butter, milk, brown sugar, seasonings and raisins.
4. Pour egg mixture on bread cubes.
5. Bake until knife inserted halfway between center and edge comes out clean, about 40 minutes.
6. Serve warm.
7. Top with ice cream if you like.
Title: Banana Choco Tacos
Ingredients:
- 6 flour tortillas
- 2 butter
- 2 bananas
- 2 miniature marshmallows
- 1
- 2
Instructions:
1. Stack tortillas and either warm them wrapped in foil on a grill over medium low heat for 5 min.or in a microwave wrapped in a paper towel.
2. Remove tortillas to a work surface and lightly brush each tortilla on 1 side with butter and sprinkle lightly with cinnamon sugar.
3. Top half of the buttered side of each tortilla with some of the banana slices,choc chips, and marshmallows.
4. Fold the other half over the filled half,pressing lightly.
5. Use a spatula to place each taco atop the grill rack or in a skillet for 2 to 3 min until lightly browned and choc and marshmallows start to melt,flipping over halfway through cooking time.
Title: Easy Porcupines
Ingredients:
- 3 -4 unsalted butter
- 1 margarine
- 1 chocolate chips
Instructions:
1. Melt butter and morsels in a large frying pan or skillet on medium-high heat, stirring constantly.
2. When mixture is melted to a smooth consistency, remove from heat and add the chow mein noodles, stirring until combined.
3. On a cookie sheet covered with waxed paper, drop by the spoonsful and space apart like you would cookies.
4. Freeze for 30 minutes.
5. You can store them in an airtight container away from intense sunlight and heat. Mjoy!
Title: Pumpkin-Apple Pie Parfaits
Ingredients:
- 1 canned pumpkin
- 1 Jello Instant Vanilla Pudding Mix
- 1 pumpkin pie spice
- 1/2 milk
- 1/2 Cool Whip Topping
- 1 1/2 Planters pecans
- 1/4
Instructions:
1. Spoon pie filling into 10 dessert glasses.
2. Beat pumpkin, dry pudding mix, pumpkin spice and milk in large bowl with whisk 2 minute Stir in 1 cup COOL WHIP. Spoon over pie filling in glasses.
3. Refrigerate 1 hour. Top with remaining COOL WHIP and nuts just before serving.
Title: Awesome Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 baking soda
- 1 egg
- 1/2 vanilla
- 1/4 all-purpose flour
- 1
Instructions:
1. Preheat oven to 325. In a mixing bowl beat peanut butter, sugars, and baking soda until combined.Beat in egg and vanilla until combined. Stir in flour and chocolate pieces with a wooden spoon.
2. Shape dough into 1 1/4 in balls. Place dough on ungreased cookie sheet. (Do not use insulated) Flatten slighly with fingers.
3. Bake for about 10 min or until cookies are puffed and lightly browned around edges (centers will be soft). Cool on cookie sheet for 5 minute Transfer to wire wire rack; cool completely.
Title: Praline Frosting
Ingredients:
- 1/2 pecans
- 2 butter
- 1/2 brown sugar
- 3 powdered sugar
- 1/2 vanilla extract
- 1/2
Instructions:
1. Bake pecans on a baking sheet at 350 degrees for 15 minutes or until golden brown, stirring once.
2. Bring butter, brown sugar, and cream to a boil in a 2-quart saucepan over medium heat, stirring often; boil, stirring constantly, for 1 minute.
3. Remove from heat, and whisk in powdered sugar and vanilla until smooth.
4. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
Title: Chocolate-Mint Biscotti
Ingredients:
- 1 3/4 flour
- 1 sugar
- 1/3 baking soda
- 3/4 salt
- 1/4 eggs
- 1/3 creme de menthe
- 3 flour
- 2
- 1
- 2
- 1
Instructions:
1. Combine first 7 ingredients in a large bowl; set aside.
2. Combine eggs, egg white and crème de menthe, stirring well with a wire whisk.
3. Slowly add egg mixture to flour mixture, stirring by hand until dry ingredients are moistened.
4. Mixture will be very stiff.
5. Sprinkle 1 tablespoon flour evenly over work surface.
6. Turn dough out onto floured surface and knead lightly about 7 or 8 times.
7. Divide dough in half; shape each half into an 8-inch log.
8. Place logs, 4 inches apart, on a baking sheet coated with cooking spray.
9. Bake at 325° for 40 minutes; remove from oven and let cool for 15 minutes.
10. Carefully cut each log diagonally into 15 (12/-inch) slices and place, cut sides down, on baking sheet.
11. Reduce oven temperature to 300° and bake for 18 minutes.
Title: Iced Chocolate Crunchies
Ingredients:
- 125 sugar
- 250 flour
- 250 coconut
- 25 cocoa powder
- 2 baking powder
- 1 salt
- 250 oatmeal
- 125 butter
- 2 vanilla extract
- 350 icing sugar
- 10 cocoa powder
- 1 salt
- 2 vanilla extract
- 15 butter
- 50 hot water
Instructions:
1. BASE: Mix together, sugar, flour, coconut, cocoa powder, baking powder, salt and oatmeal.
2. Beat in butter and vanilla extract until thoroughly combined.
3. Press firmly into greased pan.
4. Bake at 350F for 20 minutes.
5. Cut into squares and leave to cool in pan before spreading with topping.
6. TOPPING: Beat icing sugar, cocoa, butter and vanilla together.
7. Add just enough hot water to make a spreading consistency-DO NOT use too much water or the icing will not set.
8. Spread over the base and re-cut squares when icing is set.
9. Remove from pan when cold.
Title: Midcentury Modern Ketchup Cake
Ingredients:
- 170 Heinz ketchup
- 2 eggs
- 250 butter
- 250 coconut oil
- 300 sugar
- 2 plain flour
- 1 baking powder
- 1 warm water
- 1 ground nutmeg
- 1 ground black pepper
- 1 ground cinnamon
- salt
Instructions:
1. Preheat the oven to 200 degrees Celcius.
2. Mix ketchup, butter and/or coconut oil, eggs and water in a large bowl using a blender or a whisk.
3. Add sugar slowly, then do the same with flour.
4. Add spices, salt and baking powder.
5. Mix well - the batter should have a consistency of Greek yoghurt.
6. Grease a pie pan with butter or coconut oil, fill with the batter and bake for about 45 minutes or until the middle part of the cake is dry when poked with a toothpick. The cake should be rather moist.
Title: Plum Duff
Ingredients:
- 2 self-raising flour
- 1 salt
- 1/2 brown sugar
- 1/2 white sugar
- 2 golden syrup
- 2 mixed spice
- 1 1/2 baking soda
- 1/2 vegetable suet
- 1 milk
Instructions:
1. Take a strong cloth and dip in boiling water, then dust cloth thickly with self raising flour and put mixture in cloth and tie securely.
2. Boil for 3 hours.
Title: Easy Gluten-Free Pineapple Cake
Ingredients:
- 1/2 butter
- 1/4 stevia
- 1 baking powder
- 2 salt
- 1/8 cinnamon
- 1/4 nutmeg
- 1/8 vanilla
- 1 milk
- 1/2 water
- 3/4 pineapple rings
- 3 -4
- 1
Instructions:
1. Melt butter in an 8 x 8 pan or a 9 inch pie dish. You can do this in the oven at a low temperature, or by placing a metal pie pan on an electric stove burner. Make sure the butter doesn't start to bubble.
2. While the butter is melting, sift together stevia, flour, baking powder, and spices.
3. Mix together agave nectar, vanilla, and milk in a separate bowl, then add it to the dry mix.
4. Whisk the batter until smooth, adding the water as necessary to ensure that it has a thick, but pourable consistency.
5. Pour the batter over the melted butter--Do Not Stir.
6. Heat oven to 400 degrees Fahrenheit. Meanwhile, scatter chopped pineapple over batter in pan.
7. Bake for 20-30 minutes, or until edges of cake are a dark brown, and the center is dry on top, but not entirely firm.
8. Remove from heat and allow to cool.
9. When cool, cut into squares or wedges, depending on type of pan, and serve with dollops of whipped cream.
10. Feel free to experiment with other kinds of fruit!
Title: Amaretto-Pear Streusel Cake
Ingredients:
- 1/2 brown sugar
- 2 oats
- 2 all-purpose flour
- 1 butter
- 1 ground cinnamon
- 1/3 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 1/2 granulated sugar
- 1 butter
- 1/3 eggs
- 3 reduced-fat sour cream
- 3/4 Amaretto
- 1/4 bosc pears
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. TOOPING: Combine brown sugar, oats, 2 tablespoons flour, 1 tablespoon butter, and cinnamon in a small bowl. Stir in almonds; set aside.
3. CAKE: Combine flour, baking soda, baking powder, and salt.
4. Place granulated sugar and 1/3 cup butter in a large bowl; beat with a mixer at high speed for 5 minutes or until well blended.
5. Reduce mixer speed to medium; add eggs, 1 at a time, beating well after each addition.
6. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
7. Stir in amaretto and pear.
8. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; sprinkle topping evenly over batter.
9. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.