lumicero/recipes-ing2inst huggingface dataset:
Title: Applesauce
Ingredients:
- 3 -4 apples
- 4 lemon peel
- 1 cinnamon sticks
- 3 dark brown sugar
- 1/4 white sugar
- 1/2 water
- 1 salt
- 1/2
Instructions:
1. Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes and remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
2. Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream.
3. Freezes easily, lasts up to one year in a cold freezer.
Title: Strawberry Cake
Ingredients:
- 1 frozen strawberries
- 1 strawberry Jell-O gelatin dessert
- 1 boiling water
- 1 Cool Whip
- 1
Instructions:
1. Add the jello with boiling water till dissolved.
2. Take a tupper wear jello mold and grease it with mayonnaise.
3. Add the jello and put the thawed strawberries in the mold.
4. Put the mold in the sink and put the angel food cake in the mold,some of the juice will come out that is why you need to put in the sink so you don't make a mess. put the lid on mold and place upside down in the freezer for 30 minutes.
5. Take out of the freezer ,place on a plate add cool whip to center of cake and.
6. serve,.
7. If you do not have a jello mold you can use a tube man make sure that you
8. put some tin foil tightly over the mold.
Title: Puffs of Cream
Ingredients:
- 1 water
- 1/4 salt
- 1/2 butter
- 1 flour
- 4 eggs
- 3 instant vanilla pudding
- 1 1/2 milk
- 8 Cool Whip
Instructions:
1. Heat water, butter and salt in a saucepan and bring to a full rolling boil.
2. reduce heat and quickly stir in flour, mixing vigorously with a wooden spoon until mixture leaves sides of pan in a ball.
3. remove from heat.
4. put flour mixture into mixing bowl.
5. add eggs, one at a time on low speed.beating approximately 30 seconds between eggs.
6. scrape bowl and beat on high for 15 secons.
7. drop dough onto greased cookie sheet about 3" apart, any desired shape of form or size.
8. bake at 400* for 10 minutes.
9. lower heat to 350* for 25 minutes.
10. puffs should be doubled in size and golden brown.
11. let them cool in turned off oven for 10 minutes.
12. split and fill with vanilla custard filling.
13. to prepare VANILLA CUSTARD FILLING:.
14. mix together pudding and milk and let set.
15. add cool whip -- fill puffs and refrigerate -- .
Title: Chocolate Swirl Pound Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 2 margarine
- 1 flour
- 1 baking powder
- 1 baking soda
- 1 sour cream
- 2 vanilla
- 2 eggs
- 1 cinnamon
- 2 sugar
Instructions:
1. Preheat oven to 350-degrees F.
2. Spray loaf pan with non-stick cooking spray and flour pan.
3. Beat sugar and butter in large bowl until light.
4. Sift flour, baking powder and baking soda and add to butter mixture.
5. Beat until blended.
6. Add sour cream and vanilla.
7. Beat until blended.
8. Beat in eggs.
9. Spread half of batter into prepared pan.
10. Mix chocolate, cinnamon and 2 TB sugar in small bowl.
11. Sprinkle half of chocolate mixture over batter in pan.
12. Mix remaining chocolate mixture into remaining batter in bowl.
13. Pour remaining batter into pan.
14. With a knife, swirl chocolate mixture into batter.
15. Bake pound cake for 50-60 minutes or until toothpick (or other tester) comes out clean.
16. Let cool completely before serving.
Title: Marmalade-Almond Shortbread
Ingredients:
- 1 butter
- 1/2 sugar
- 1 all-purpose flour
- 2 salt
- 1/2 water
- 6 icing sugar
- 1
- 15
- 45
Instructions:
1. In mixing bowl, cream butter and sugar; beat in extract.
2. Combine the flour and salt then gradually add to the creamed mixture.
3. Roll into 1-inch balls; place 2 inches apart on greased baking sheets.
4. Using the end of wooden spoon handle, make an indentation in the centre of each ball and fill with jam.
5. Bake at 400°F for 10-12 minutes or until lightly browned; remove to wire racks to cool.
6. Drizzle icing over after cookies have been cooled.
Title: Freeman Allen's Carrot Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking powder
- 2 baking soda
- 1 salt
- 2 cinnamon
- 1 1/4 carrots
- 3 eggs
- 4 vanilla
- 1/4 cream cheese
- 2 confectioners' sugar
- 4 margarine
- 1/2 vanilla
- 1/4
- 1
Instructions:
1. Beat all frosting ingredients together with electric mixer on medium or high speed.
2. Combine flour sugar, baking powder, soda, salt and cinnamon in large bowl of mixer.
3. Mix until well blended, about 3 to 4 minutes.
4. Add oil to flour mixture while mixing.
5. Then add the carrots and the eggs, one at a time, mixing well after each.
6. Stir in nuts and vanilla.
7. Mix well.
8. Pour into greased and floured 9x13-inch pan (***See Note).
9. Bake in preheated 350°F oven 50 to 60 minutes, or until cake springs back when lightly touched.
10. Cool in pan.
11. Frost with Cream Cheese Frosting.
12. ***Note:I prefer to pour mixture into 3 greased and floured 9-inch cake layer pans and bake for 30 minutes to create a frosted 3 layer cake which makes a beautiful presentation!
13. Just before bringing to the table to cut, I sprinkle the top with freshly shredded carrots.
14. Looks beautiful, you can only do it at the last minute, because they will turn brown if done to far ahead.
Title: Black Bottom Cheesecake Cups
Ingredients:
- 1 fat free cream cheese
- 1/2 powdered sugar
- 1 egg
- 1 1/2 all-purpose flour
- 3/4 sugar
- 1/3 instant espresso powder
- 1 baking soda
- 1 salt
- 1/2 water
- 1 prune butter
- 1/3 white vinegar
- 1 vanilla extract
- 2
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray and set aside.
3. For cream cheese filling: beat cream cheese in a bowl at medium speed of a mixer until smooth.
4. Add powdered sugar and egg, and beat until well-blended; set filling aside.
5. For chocolate batter: combine first 6 ingredients (flour through salt) in a large bowl.
6. Combine water, prune butter, vinegar, and vanilla; stir well.
7. Add prune butter mixture to flour mixture, stirring with a wire whisk until blended.
8. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup.
9. Sprinkle chocolate chips and almonds over cream cheese mixture.
10. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
Title: Lower Fat Pie Crust
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1/3 shortening
- 1/3 applesauce
- 4 -5 cold water
Instructions:
1. Mix the flour and salt in a large bowl.
2. Cut in the shortening until it is distributed evenly.
3. Add the applesauce and mix until blended evenly.
4. Stir in the water or juice with a fork until the dough starts to stick together, but is not sticky.
5. Work the dough into a ball, then turn onto a floured board and roll out as needed.
6. If the dough keeps springing back when rolled, let it rest for 10 minutes, then proceed.
Title: Apple Raspberry Pie
Ingredients:
- 1/3 shortening
- 1/3 butter
- 2 flour
- 1/3 boiling water
- 1/2 salt
- 1/2 baking powder
- 2 granny smith apples
- 2 fresh raspberries
- 1 cinnamon
- 1 vanilla
- 1 1/2 butter
- 1 1/2 Splenda granular
- 1 flour
Instructions:
1. Crust first: Mix shortening, butter and flour.
2. Add boiling water, salt and baking powder - mix well.
3. Separate into 2 equal balls; place between 2 pieces of wax paper; roll, place in freezer (keep in freezer for about 15 minutes - cold pastry makes it easier to work with.).
4. MEANWHILE -- WE'LL WORK ON THE FILLING.
5. Lightly mix the cinnamon, sugar, and vanilla with the apples and raspberries.
6. Line your pastry pan with one dough, and heap filling into it.
7. Sprinkle the 1 tbsp of flour on top - do not mix inches
8. Dot the filling with the 1 1/2 tbsp of butter.
9. Cover with topping crust, make slits to allow steam to escape.
10. Bake at 350 for 1 hour.
11. Serve hot with ice cream with your family!
Title: European Profiteroles
Ingredients:
- 200 cold water
- 1/2 caster sugar
- 85 butter
- 1/8 salt
- 115 plain flour
- 4 eggs
- 600 icing sugar
- 1 butter
- 15 water
- 4 chocolate
- 175
Instructions:
1. Preheat the oven to 400F degrees.
2. To make the pastry, place the butter, water and sugar into a large saucepan.
3. Mix together the flour and salt; set aside.
4. Melt the butter over a low heat; increase the heat and all at once add the flour and salt; Remove from the heat and quickly beat the mixture until a smooth paste is formed, stirring continuously to dry out the paste.
5. Once the paste comes away from the side of the pan, put it into a large bowl and allow to cool for 10-15 minutes.
6. Beat in the eggs, a little at a time, mixing briskly until the paste is smooth and shiny; continue adding the egg until the mixture is a soft dropping consistency. You don’t always have to use all the egg. The mixture will be shiny and smooth and will fall from a spoon if it is given a sharp jerk.
7. Lightly oil a large baking tray. Dip a teaspoonful into some warm water and spoon out a teaspoon of the profiterole mixture. Dip your finger into warm water and rub the top of the mixture then spoon on to the baking tray. This gives it a more a crisper topping.
8. Bake for 25-30 minutes, until golden brown, if too lightly colored they will become soggy when cool.
9. Remove from the oven and poke a hole the bottom of each profiterole. Place onto the baking tray with the hole facing upwards and put back into the oven for 5 minutes to dry the inside of the profiteroles.
10. To make the filling: lightly whip the cream and icing sugar until soft peaks form. Make sure you do not over whip!
11. When the profiteroles are cold, using a decorator bag (or a freezer bag with the end tip cut) and a plain nozzle, Squeeze the cream into the holes of the profiteroles. If you cannot find a freezer bag you can spoon in the cream with a small spoon.
12. Make the chocolate sauce by melting the chocolate with the water and butter over a double boiler or a pan of low boiling water. Stir gently until smooth and glossy, but do not allow to boil.
13. Allow chocolate to cool slightly.
14. Built the profiteroles on a serving dish and pour over the chocolate sauce.
15. Savour the luxury!
Title: Low Fat Guilt Free Pumpkin Pie
Ingredients:
- 1 all-purpose flour
- 3/4 brown sugar
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1/4 ground nutmeg
- 15 pumpkin
- 12 reduced fat graham cracker crust
- 1/2
- 9
- 1
Instructions:
1. Preheat oven to 450°F Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and Egg Beaters; beat with wire whisk until well blended. Pour into crust.
2. Bake 20 minutes. Reduce oven temperature to 350°F Bake an additional 35 minutes, or until knife inserted in center comes out clean, covering edge of crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning, if necessary. Cool completely on wire rack.
Title: Sugar Free Pineapple or Strawberry Dessert 2 Ww Points Per Cup.
Ingredients:
- 1 sugar-free vanilla pudding mix
- 20 sugar-free instant banana pudding mix
- 26 crushed pineapple
- frozen strawberries
Instructions:
1. Mix all ingredients and refrigerate.
2. That's all there is to it!
3. Can be frozen!
4. Note: Be sure to read "vanilla OR banana pudding mix" , not both!
Title: Decadent Double Chocolate Brownie Cookie Bars
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 sugar
- 1/2 butter
- 1 margarine
- 1/4 sweetened condensed milk
- 1 egg
- 1 vanilla extract
- 1/2 baking powder
- 8 white chocolate
- 3/4
Instructions:
1. Combine 1 cup flour and sugar, cut in butter until thoroughly crumbly. Press firmly on bottom of parchment paper-lined 13x9-inch baking pan. Bake in preheated 350F oven, 15 minutes.
2. Beat sweetened condensed milk, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Stir in chocolate chunks and nuts. Spread over baked crust.
3. Bake 20 minutes or until set. Cool. Cut into bars. (Store tightly covered at rooom temperature).
Title: Italian Lover's Cream Cake
Ingredients:
- 2 sugar
- 1 1/2 shortening
- 1/2 margarine
- 5 coconut
- 5 vanilla
- 2 buttermilk
- 1 flour
- 1 baking soda
- 2 salt
- 1 pecans
- 1/2
- 1
Instructions:
1. For layer cake, use three 9" round pans.
2. Place greased paper in bottom of pans.
3. Beat sugar, shortening and margarine until fluffy.
4. Add egg yolks and vanilla; beat well.
5. Combine flour, soda & salt in a separate bowl.
6. Add alternately dry ingredients and buttermilk.
7. Stir in coconut and pecans.
8. Beat egg whites until stiff, fold into mixture.
9. Bake in 350 degree oven for 30-40 minutes.
10. Frosting: Beat 1/2 c margarine, 8 oz. cream cheese and 1 tsp vanilla. Add one box confectioners sugar, a little bit at a time, then add 1 tsp vanilla.
Title: Amaretto Cake
Ingredients:
- 250 plain flour
- 2 baking powder
- 1 salt
- 220 butter
- 220 sugar
- 4 eggs
- 50 lemon, zest of
- 50 vanilla extract
- 1 milk
- 2 yoghurt
- 1 amaretti
- 200 amaretto liqueur
- 125
Instructions:
1. Mix and combine flour, baking powder and salt.
2. Beat the butter and sugar together for 5 minutes until light and fluffy.
3. Add the eggs one at a time, with a spoonful of the flour mixture between each addition.
4. Add the chopped and ground almonds, the remaining flour, the lemon zest and vanilla extract. If the mixture is too thick add a little milk or yoghurt until it is a dropping consistency.
5. Mix the amaretti biscuits and amaretto together in a separate bowl.
6. Pour half the mixture into tin and level the surface with a palette knife until smooth. Place the crushed amaretti biscuits on top. Cover with the rest of the mixture and sprinkle the top with sugar. Bake in the oven at 160°C for one hour or until a toothpick inserted in the middle of the cake comes out clean.
Title: Champagne Infused Strawberry Soup
Ingredients:
- 4 water
- 9 strawberries
- 1 sugar
- 1 mint leaves
- 1/2
- 6
Instructions:
1. In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil.
2. Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.
3. Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.
4. Serve in soup bowls with a scoop of ice cream, sorbet, or plain/vanilla/lemon yogurt. Or just plain! Garnish with mint leaves.
Title: Honey Fruitcake
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 3 honey
- 1 eggs
- 1/2 flour
- 1 baking soda
- 1 salt
- 1/2 nutmeg
- 1/4 molasses
- 1/2 raisins
- 1/2 walnut pieces
- 2
Instructions:
1. Cream butter, honey and eggs.
2. Combine dry ingredients and add alternately to creamed mixture with whiskey.
3. Place in a well greased and paper lined loaf pan.
4. Bake in a preheated 350F oven until set ( about 1 1/2 to 2 hours ). Cool completely and wrap in whiskey moistened cheesecloth and store airtight.
Title: Cream Puff Cake
Ingredients:
- 1 water
- 1/2 butter
- 1 all-purpose flour
- 4 eggs
- 1 cream cheese
- 3 1/2 milk
- 2 instant chocolate pudding mix
- 1
- 1/4
- 1/3
Instructions:
1. In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Spread into a greased 13-in. x 9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
3. For filling, beat the cream cheese, milk and pudding mix in a large mixing bowl until smooth. Spread over puff; refrigerate for 20 minutes.
4. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.
Title: Best Orange Dreamsicle Cake
Ingredients:
- 1 boiling water
- 1 instant vanilla pudding
- 1 milk
- 1 vanilla extract
- 1 Cool Whip
- 1
Instructions:
1. Set out Cool Whip to thaw.
2. Prepare cake mix according to directions for a 9x13 pan,.
3. After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
4. Prepare Orange jello with 1 cup of boiling water and pour over the cake.
5. Allow to cool in pan for 30 minutes.
6. In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk.
7. Stir in orange and vanilla extracts, mix well.
8. Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.
Title: Tropical Ambrosia
Ingredients:
- 1 pineapple tidbits
- 1 coconut cream
- 1/2 vanilla pudding mix
- 4 heavy cream
- flaked coconut
- maraschino cherry
- cherry juice
Instructions:
1. Drain pineapple, reserving juice; set pineapple aside.
2. In a mixing bowl, whip the heavy cream.
3. In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened.
4. Fold in whipped cream.
5. Stir in pineapple and 3 Tablespoons of the toasted coconut.
6. Transfer to serving bowl.
7. Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice.
8. Chill for at least 2 hours.
Title: Apple Caramel Bread Pudding
Ingredients:
- 4 chunky applesauce
- 1 ground nutmeg
- 1/4 2% low-fat milk
- 1 eggs
- 1/4 granulated sugar
- 2 pure vanilla extract
- 2 cinnamon
- 1/3 all-purpose flour
- 1 brown sugar
- 1 reduced fat margarine
- 1/4
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Spray an 8-inch square baking dish or 2-quart casserole with nonstick cooking spray.
3. Place 2 cups of the bread cubes in the bottom of the dish.
4. In a small bowl, combine the applesauce, raisins, caramel flavoring and nutmeg.
5. Blend well and spoon evenly over the bread cubes.
6. Top with remaining 2 cups of bread cubes.
7. Beat eggs in a medium bowl.
8. Whisk in the sugar, vanilla, and cinnamon.
9. Gradually whisk in the milk and pour over the bread cubes.
10. Let stand for 10 minutes while you prepare the topping.
11. Combine flour and sugar in a small bowl.
12. Using a pastry blender, cut butter into dry ingredients until mixture is crumbly.
13. Sprinkle over top of bread mixture and bake at 350 degrees for 1 hour, or until knife inserted in center of pudding comes out clean.
14. Let stand 10 minutes before serving.
15. Store in refrigerator.
Title: Mango Mousse
Ingredients:
- 3 mangoes
- 2 lemons
- 4 salt
- 1 sugar
- 1/2
- 1
Instructions:
1. Purée the mangoes, better done in a food mill. Stir in the lemon juice.
2. Whip the whites with salt in a clean bowl. Add sugar, a little at the time, until stiff, but not dry. Fold into mangoes.
3. Whip cream stiff, fold into mangoes. Chill 4 hours before serving.
Title: Hunky Dory's Booger Cookies
Ingredients:
- 1/3 powdered sugar
- 1 margarine
- 1 butter
- 3/4 vanilla extract
- 1 instant pistachio pudding mix
- 1 egg
- 2 unbleached flour
- 1/2 chocolate chips
- 1 1/2 walnuts
- 1 pecans
- 1 -3 powdered sugar
- 3 -5 vanilla extract
- 1 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Ina large bowl, cream 1/3 cup powdered sugar, 1 cup of butter, 1 teaspoon of vanilla, and the almond extract, pudding mix, and egg in your cauldron until well blended.
3. Lightly spoon flour into the measuring cup.
4. By hand, bit by bit, stir in the flour and 1/2 cup of chocolate chips until well blended.
5. Chant your favorite spell while you stir; it makes the time pass more quickly.
6. Shape into 1-inch balls, and roll in the eye of newt (pecans or walnuts also work nicely, if you like them).
7. Place 2 inches apart on lightly greased cookie sheet.
8. With thumb or wand, make imprint in center of each cookie.
9. Bake for 10 to 14 minutes until edges are light brown.
10. Let cool completely.
11. In a smaller cauldron, combine all filling ingredients until smooth, and place a very scant teaspoon of this filling onto the center of each cookie. Top with a witch's hat.
Title: Apple Loaf Cake
Ingredients:
- 1 all-purpose flour
- 1/2 brown sugar
- 1/2 butter
- 2 ground cinnamon
- 2 all-purpose flour
- 3/4 granulated sugar
- 2 baking powder
- 1/2 salt
- 2 eggs
- 1/2 butter
- 1/2 milk
- 2 apples
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a loaf pan with non-stick spray.
3. Stir ingredients for streusel in a bowl until crumbly and set aside.
4. Stir flour, sugar, baking powder, and salt in a large bowl until well blended.
5. Beat eggs in a medium bowl with a fork, add in butter and milk to combine.
6. Add to flour mixture and fold in with a spatula just until dry ingredients are moistened.
7. Spoon half the batter into the loaf pan spread to cover bottom.
8. Sprinkle with half the apples and half of the streusel.
9. Spoon on remaining batter spreading to cover.
10. Sprinkle with the 1/2 of the remaining streusel and apples and then top with the rest of the streusel.
11. Bake 1 hour to 1 hour and 20 minutes or until a toothpick inserted comes out clean.
12. Cool in pan 10 minutes.
13. Run knife to loosen edges and place cake streusel side up on a cooling rack.
Title: Stir and Bake Apple Cake
Ingredients:
- 2 eggs
- 1 3/4 sugar
- 3 cinnamon
- 1/2 fuji apples
- 6 apples
- 2 flour
- 2 baking soda
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix the eggs, sugar, cinnamon and vegetable oil.
3. Peel and slice the apples and add to mixture in bowl stirring to coat all of the apples with the mixture.
4. Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
5. Pour mixture into a greased one 9"x13" pan or two 9" round pans.
6. Bake for approximately 55 minutes.
Title: Excellent Mocha Cake
Ingredients:
- 2 sugar
- 1 Crisco shortening
- 5 eggs
- 1 salt
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 milk
- 1 1/2 Crisco shortening
- 1 sugar
- 1 vanilla
- 2 eggs
- 1/2 salt
- 1/4 coffee
- 1/2 instant coffee granules
Instructions:
1. Cake:.
2. Grease Tube Pan.
3. Preheat oven to 325°F.
4. Cream Together 2 Cups of Sugar and 1 Cup of Shortening. Add 5 Eggs, one at the time, while mixing.
5. Sift together 2 1/2 Cups flour, 2 teaspoons baking powder, 1 teaspoon salt.
6. Add the dry ingredients to the sugar, shortening and egg mixture - alternating with 1 cup of milk while mixing.
7. Bake for 1 Hour and 15 minutes. Cool and remove from pan.
8. Frosting:.
9. Beat all ingredients on high speed until consistency of whipped cream. Frost cake and refrigerate.
10. Keep refrigerated until ready for serving.
Title: Dulce De Leche Brownies
Ingredients:
- 14 sweetened condensed milk
- 1 corn syrup
- 2 butter
- 1 butter
- 1 1/4 sugar
- 1/2 brown sugar
- 4 eggs
- 1 1/2 vanilla
- 1 flour
- 3/4 cocoa powder
- 1/4 salt
- 1/2 pecans
Instructions:
1. Preheat oven to 325 degrees.
2. FOR DULCE DE LECHE.
3. Combine sweetened condensed milk and corn syrup in a large (2 to 2 1/2 quart) microwave-safe bowl. Microwave on 50% power, stopping and stirring every 2 minutes initially and then more frequently as needed during the middle of the cooking time for a total of 10 to 12 minutes or until the mixture is thick and caramel colored.
4. IT IS IMPORTANT TO WATCH THE MIXTURE AS IT COOKS AND STIR FREQUENTLY TO AVOID BOIL OVER. The mixture will develop a somewhat curdled appearance that will smooth out when stirred.
5. Whisk in 2 tablespoons of butter and set aside.
6. FOR BROWNIES:
7. Butter a 9X13 inch baking pan.
8. Cream 1 cup softened butter and sugar until fluffy.
9. Beat in eggs and vanilla.
10. Combine flour, cocoa powder, and salt.
11. Add dry ingredients to creamed mixture; mix until well blended.
12. Spread 1/2 of the mixture into prepared pan.
13. Drop spoonfuls of the Dulce de Leche evenly over this layer.
14. Cover with remaining brownie batter.
15. Sprinkle nuts evenly over the top.
16. Bake 35 to 40 minutes.
17. Cool and cut into squares.
Title: Pumpkin Cake With Cream Cheese Frosting
Ingredients:
- 1 1/2 brown sugar
- 4 eggs
- 1 white flour
- 1/2 salt
- 2 baking soda
- 1 1/4 canned pumpkin
- 2 whole wheat flour
- 1 cinnamon
- 1 butter
- 8 confectioners' sugar
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350.
2. Blend sugar and oil.
3. Beat in eggs until light.
4. Add pumpkin and mix well.
5. Combine dry ingredients. Gradually add to pumpkin mixture and mix thoroughly.
6. Pour into a lightly greased 9X13 pan.
7. Bake 30-40 minutes. Cool on wire rack.
8. Beat remaining ingredients for frosting and frost cake when cool. Store in refrigerator.