lumicero/recipes-ing2inst huggingface dataset:
Title: Microwave Pumpkin Custard
Ingredients:
- 1 canned pumpkin
- 1/2 light-brown sugar
- 1/4 ground cinnamon
- 1/4 ground ginger
- 1/4 ground nutmeg
- 1/8 salt
- 1/8 egg
- 1
Instructions:
1. In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt.
2. Microwave, 3 minutes uncovered, on medium (50 perent) In small bowl, beat egg and egg white until blended.
3. Slowly stir egg mixture into pumpkin mixture.
4. Divide pudding mixture among four 5-oz microwave safe custard cups.
5. Microwave on medium (50 percent) 2 to 3 minutes or until puddings are barely firm.
6. (Do not overcook; puddings will thicken and firm more upon cooling.).
7. Set aside to cool at least 10 minutes.
8. Serve warm or cover and refrigerate until cold.
Title: Sweet Dream Cookies
Ingredients:
- 1 butter
- 1 1/2 light brown sugar
- 1 egg
- 1 vanilla
- 2 1/2 unbleached all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1 ground ginger
- 1/2 salt
- 1 walnuts
- 1 powdered sugar
- 1
Instructions:
1. Cream together butter and brown sugar; beat in egg and vanilla.
2. Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture.
3. Fold in chocolate chips and walnuts.
4. Refrigerate until firm.
5. Preheat oven to 375°.
6. Lightly grease baking sheets.
7. Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge rounds in powdered sugar.
8. Arrange rounds on prepared sheets, spacing at least 2-inches apart.
9. Bake 10 minutes.
10. Let cool 5 minutes on sheets. Transfer to racks and cool.
11. Store in airtight container.
Title: Pistachio Bundt Cake
Ingredients:
- 1 eggs
- 4 Jell-O instant pistachio pudding mix
- 1
- 1/3
- 1
- 1/3
Instructions:
1. Combine all ingredients except chocolate syrup, blend at low speed for 1 minute, then beat on high for 3 minutes.
2. Pour 2/3 of batter into a greased and floured 12 cup Bundt pan.
3. Add chocolate syrup to remaining 1/3 of the batter and mix at medium speed until well blended.
4. Pour over top of batter in pan and cut through batter with a knife to marbleize batter.
5. Bake at 350 degrees for 1 hour, or until cake tests done.
6. Cool in pan 10-15 minutes, turn out on serving plate until completely cooled.
7. Top with remaining chocolate syrup if desired.
Title: Orange-Apricot Chocolate Swirl Cake
Ingredients:
- 1/3 sugar
- 2 vanilla
- 2/3 egg
- 3/4 orange, rind of
- 1 unbleached all-purpose flour
- 2 unbleached all-purpose flour
- 1 baking powder
- 1 baking soda
- 2 low-fat buttermilk
- 1 pecans
- 1/2
- 3/4
- 2
- 3
- 1/2
- 3
- 1
Instructions:
1. Preheat oven to 375°F.
2. Generously grease 10-inch round cake pan with 2 teaspoons oil; set aside.
3. Beat 1/3 cup oil and sugar in bowl, then add egg, egg whites, vanilla, and orange rind; beat on high for 2 minutes.
4. Sift together flour, baking powder, and baking soda.
5. Turn mixer speed to very low, and alternately add in the flour mix and all but 1 tablespoon buttermilk.
6. Beat just until the batter is blended.
7. Take 1/2 cup of this vanilla batter and combine in a separate bowl with the reserved buttermilk.
8. When smooth, stir in the cocoa, then the chocolate chips.
9. Pour 1/2 the vanilla batter into prepared pan.
10. Drop the chocolate batter by spoonfuls onto the vanilla batter, marbling slightly with a knife.
11. Drop spoonfuls of the apricot jam onto the batter (careful not to let the jam touch sides of pan).
12. Spoon remaining vanilla batter over the jam and spread to edges of the pan.
13. Top with pecans.
14. Bake 30-35 minutes.
15. Let cool 10 minutes before turning onto serving plate, pecan side up.
16. Melt remaining chocolate chips and drizzle over top of cake.
Title: Banana Split Pudding Tart
Ingredients:
- 55 butter
- 1/2 instant vanilla flavor pudding and pie filling
- 1 low-fat milk
- 2 bananas
- 2 crushed pineapple
- 1 walnuts
- 1 bananas
- 1/4 maraschino cherries
- 1
- 8
- 9
Instructions:
1. Have ready a 9-inch tart pan with removable bottom.
2. Crust:
3. Process cookies in food processor until fine crumbs form.
4. Add butter; pulse to blend. Using bottom of a small measuring cup, press evenly over bottom and up sides of tart pan.
5. Filling:.
6. Prepare pudding mix as box directs using the 2 cups milk. Pour into crust and refrigerate about 1 hour until set and cold.
7. Top pudding with bananas; cover with pineapple.
8. Drop large spoonfuls of whipped topping over pineapple; spread almost to crust mounding slightly in center.
9. Remove pan sides (place on a small sturdy bowl and let pan sides fall down).
10. Put tart on serving plate.
11. Garnish:.
12. Sprinkle tart with wanuts.
13. Holding chocolate over tart, slowly and firmly pull a swivel-blade vegetable peeler across the chocolate, letting just a few shavings fall on top.
14. Melt remaining chocolate in microwave.
15. Arrange wafer cookies, banana slices and cherries on tart; use a spoon to drizzle with the melted chocolate.
16. Serve immediately or refrigerate up to 1 hour.
Title: Bananas and Cream Cake
Ingredients:
- 2 2/3 flour
- 1 baking powder
- 1/2 baking soda
- 3/4 salt
- 1/4 nutmeg
- 3 eggs
- 3/4 light brown sugar
- 2 vanilla
- 1 banana
- 1 pecans
- 3/4 cream cheese
- 2 butter
- 1/4 icing sugar
- 1 1/2 - 2 vanilla
- 1
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease 2 8-in round baking pans, or 1 13x9-in baking pan.
4. FOR CAKE: In a small bowl, combine, flour, baking powder, baking soda, salt and nutmeg.
5. In a large bowl, beat eggs well, add brown sugar and beat until thick and light.
6. Stir in vanilla and bananas.
7. In a small bowl, whip cream.
8. Beat half of the flour mixture into the eggs.
9. Continue beating at low speed until blended.
10. Add whippd cream, and then remaining flour mixture.
11. Fold in pecans.
12. Divide batter between 2 round 8-in pans.
13. Bake for 35 mins, or until cake tests done.
14. Cool 10 mins, remove from pan; cool completely.
15. CREAM CHEESE ICING: Combine cream cheese and butter in a mixing bowl.
16. Beat until creamy.
17. Add icing sugar and beat until smooth.
18. Stir in vanilla.
19. Fill and frost cake.
Title: Apple Brown Betty Crepes
Ingredients:
- 3/4 all-purpose flour
- 2 powdered sugar
- 1/4 salt
- 3/4 milk
- 2 eggs
- 2 apples
- 6 light brown sugar
- 2/3 water
- 1/3 honey
- 2 fresh lemon juice
- 2 ground cinnamon
- 1 salt
- 1/2 ground nutmeg
- 1/4 all-purpose flour
- 2 granulated sugar
- 1 walnuts
- 1 butter
- 2 graham cracker crumbs
- 1/2 light brown sugar
- 1
Instructions:
1. Crepes:.
2. Combine flour, sugar and salt in small bowl.
3. Add milk, eggs and oil, stirring until smooth.
4. Cover and refrigerate 1 hour.
5. Spray a 6-inch nonstick skillet lightly with no-stick cooking spray; heat skillet.
6. Add 2 tablespoons batter, tilting skillet to make 6-inch crepe.
7. Cook over moderate heat 30 to 60 seconds, or until bottom is light brown. Turn crepe over.
8. Cook 30 to 45 seconds longer or until bottom is light brown. Cool on wire rack. Lightly spray skillet, if necessary. Repeat with remaining batter, spraying as needed.
9. I always cover the crepes with a tea towel while cooking the others.
10. Filling:.
11. Mix apples, brown sugar, water, honey, lemon juice, cinnamon, salt and nutmeg in medium saucepan; heat to boiling. Reduce heat to medium. Cover; simmer, stirring occasionally, about 10 minutes, or until apples are tender.
12. Combine flour and granulated sugar in small bowl.
13. Stir into apple mixture. Cook, stirring constantly, 1 to 2 minutes longer, or until mixture thickens.
14. Remove from heat. Add walnuts and butter, stirring until butter melts.
15. Heat oven to 400ºF.
16. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
17. Spread about 2 tablespoons filling down center of each crepe.
18. Fold opposite edges of crepe over apple mixture.
19. Arrange crepes in prepared pan.
20. Spread remaining apple mixture over crepes.
21. Topping:.
22. Combine all topping ingredients in small bowl.
23. Sprinkle over crepes.
24. Bake 10 minutes, or until hot. Top with whipped cream, if desired.
Title: Gingerbread Cake With Rum Raisin Sauce
Ingredients:
- 3 all-purpose flour
- 2 ground ginger
- 2 ground cinnamon
- 1 ground cloves
- 1/2 salt
- 1/2 baking powder
- 1/4 ground nutmeg
- 2 eggs
- 1/4 butter
- 1/4 granulated sugar
- 1 dark molasses
- 1 buttermilk
- 1 baking soda
- 1 water
- 3 1/3 dark raisin
- 2/3 granulated sugar
- 1/3 brown sugar
- 1/4 fresh lemon juice
- 3 nutmeg
- 1/2 salt
- 1 butter
- 1/4 cornstarch
- 3
Instructions:
1. Preheat the oven to 350°.
2. Sift the flour with the ginger, cinnamon, cloves, salt, baking powder and nutmeg and set aside.
3. In a small bowl, beat the eggs and set aside.
4. In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs and molasses and blend.
5. Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water.
6. Pour the batter into a greased 9" square pan and spread it out evenly.
7. Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger.
8. While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, nutmeg and salt in a medium saucepan.
9. Simmer, uncovered for 15 minutes. Add the butter and stir until it melts.
10. In a small bowl, combine the cornstarch and remaining 1/3 cup water.
11. Add it to the bubbling sauce and cook until the sauce thickens.
12. Serve hot over squares of warm gingerbread.
13. NOTE**Both gingerbread and sauce can be reheated in a microwave.
Title: Low Fat Low Calorie Dutch Chocolate Cake
Ingredients:
- 2 cake flour
- 3/4 non-fat powdered milk
- 2 baking powder
- 1 1/4 baking soda
- 1/4 salt
- 6 Splenda sugar substitute
- 1 1/2 applesauce
- 3/4 nonfat milk
- 1 nonfat milk
- 2 vanilla extract
- 4
- 2
- 1
Instructions:
1. Mix all of the dry ingredients together.
2. Then add the remaining ingredients.
3. Mix with an electric mixer set on LOW.
4. Increase the speed to medium-high and beat for another 3 minutes, (until it lightens).
5. Spray a muffin tray with fat free butter flavor PAM.
6. Pour the batter into the cups and bake at 350 degrees F for 20 minutes.
Title: Fresh Peaches With Sabayon
Ingredients:
- 1/4 sugar
- 3 marsala wine
- 1/4 water
- 2 mint sprig
- 8
Instructions:
1. Combine sugar and yolks in the top of a double boiler, beating with a mixer at medium speed until foamy.
2. Add wine and water. Cook over simmering water until mixture reaches 160° (about 7 minutes), beating with a mixer at medium speed.
3. Serve immediately over peaches. Garnish with fresh mint sprigs, if desired.
Title: Mom's Sour Cream Pound Cake
Ingredients:
- 1/2 butter
- 3 sugar
- 6 eggs
- 1 vanilla
- 3 flour
- 1/4 baking soda
- 1 salt
- 1 sour cream
Instructions:
1. Preheat oven to 325 degrees.
2. Cream butter and sugar, add eggs one at a time and then vanilla.
3. In separate bowl, whisk together flour, baking soda and salt, then add to mixer alternating with sour cream.
4. Pour into prepared tube pan and bake for 90 minutes or until done.
5. (I just made this in a large disposable cake pan and it took less than an hour in convection oven. It's good to know I don't have to use the tube pan.).
Title: Chocolate Candy Bar Dessert
Ingredients:
- 2 chocolate graham cracker crumbs
- 1/2 sugar
- 1/2 margarine
- 8 cream cheese
- 12 Cool Whip
- 1 milk
- 3 chocolate instant pudding
- 2
Instructions:
1. Mix crumbs, 1/4 cup sugar and melted margarine in 13x9-inch baking pan.
2. Press firmly onto bottom of pan.
3. Refrigerate 10 minutes.
4. Beat cream cheese and remaining sugar in medium bowl until smooth.
5. Gently stir in 1/2 of the whipped topping.
6. Spread evenly over crust.
7. Sprinkle chopped candy over cream cheese.
8. Pour milk into large bowl.
9. Add pudding mixes and beat with whisk 1minute.
10. Pour over chopped candy layer.
11. Let stand 5 minutes or until thickened.
12. Spread remaining whipped topping over pudding layer.
13. Refrigerate 2 hours or until set.
14. Garnish with additional candy if desired.
Title: Peaches and Cream Cake
Ingredients:
- 1 butter
- 1/2 egg
- 1 cream cheese
- 2 sugar
- 2 cinnamon
- 1
Instructions:
1. Drain peaches, reserving 1-3 T juice for the topping and set aside.
2. Combine cake mix, melted butter, and egg in medium bowl.
3. A soft dough will form.
4. This can be done by hand or with an electric mixer.
5. Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
6. Cover dough with drained peaches.
7. To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
8. Spread over peaches.
9. Sprinkle with cinnamon.
10. Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
Title: Dreamy, Creamy Peanut Butter Frosting
Ingredients:
- 1 creamy peanut butter
- 8 margarine
- 2 confectioners' sugar
- 3 -4 milk
- 2 vanilla
Instructions:
1. Place peanut butter and margarine in a large mixing bowl. Blend with an elextric mixer on low speed until fluffy, 30 seconds.
2. Add confectioners sugar, 3 tablespoons milk and the vanilla.
3. Blend on low speed until the sugar is well combined, 1 minute.Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 more minute. Blend in only 1 tablespoon at a time,extra milk if frosting seems to stiff, up to 2 tablespoons.
Title: Sesame (Tahini) Butter Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 sugar
- 1/2 butter
- 1/2 tahini
- 1 egg
- 1/2 vanilla
- 1 1/4 flour
- 3/4 baking soda
- 1/4 salt
- 1 sesame seeds
Instructions:
1. Preheat oven to 350.
2. Mix first 6 ingredients until incorporated well, then add remaining ingredients to form dough.
3. Roll into balls on baking sheet and press down with fork. If adding sesame seeds, lightly press down the ball with your hand, sprinkle with some sesame seeds, and then push down with fork.
4. Bake 10-15 minutes based on your elevation and how hard or soft you prefer your cookies.
Title: Cranberry-Orange Trifle
Ingredients:
- 8 cream cheese
- 1/2 sugar
- 1 cinnamon
- 1 Cool Whip
- 6 cranberry sauce
- 1 milk
- 1/2 vanilla extract
- 1
- 10 1/2
Instructions:
1. In a large bowl beat together cream cheese, sugar, cinnamon and 1/2 teaspoon of the orange extract.
2. Gently stir in Cool Whip and the cranberry sauce. Set aside.
3. In a small bowl combine milk, vanilla and the remaining 1/2 teaspoon orange extract.
4. In an 8x8x2-inch dish arrange 1/3 of the cake slices.
5. Top with 1/3 of the cream cheese mixture; repeat twice more.
6. Sprinkle with additional small amount cinnamon.
7. If desired, garnish before serving with almonds and orange slices.
8. Cover and chill in refrigerator at least 2 hours or up to 24 hours before serving.
Title: Belgian Lukken waffle cookies
Ingredients:
- 6 eggs
- 1 butter
- 2 flour
- 1 brown sugar
- 2 vanilla
- 1 salt
- 1 1/2
Instructions:
1. Combine ingredients together in a large bowl to form a dough.
2. Roll into balls and place into the Lukken iron (Lukijyer) or Pizzelle iron until golden brown.
Title: Pea Picken Cake
Ingredients:
- 1 mandarin oranges
- 11 eggs
- 1 crushed pineapple
- 4 instant vanilla pudding
- 8
- 20
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together cake mix, oranges and juice, and vegetable oil on medium speed; add 4 eggs.
3. Mix well.
4. Pour cake batter into a greased 9x13 pan. Bake at 350 degrees for 30-35 minutes or until cake tests done.
5. Cool completely on wire rack.
6. For frosting, combine whipped topping, pineapple, and pudding mix.
7. When cake is cooled, remove from pan to serving platter.
8. Frost cake with pineapple mixture.
9. Chill overnight, covered.
Title: Pistachio and Poppy Seed Shortbread Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/3 granulated sugar
- 3 pistachio nuts
- 2 poppy seeds
- 2/3 butter
- 3/4 powdered sugar
- 1 -2
Instructions:
1. Preheat oven to 325°F.
2. Stir together flour, sugar, pistachios, and poppy seeds.
3. Using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling.
4. Form mixture into a ball and knead until well combined.
5. On a greased cookie sheet, pat or roll dough into an 8-inch circle.
6. Crimp edges of dough circle.
7. Cut circle into 16 wedges (do not separate).
8. Bake in a preheated oven for 25 minutes or until edges are lightly browned and center is set.
9. Recut wedges while still warm.
10. Cool on cookie sheet for 5 minutes.
11. Transfer wedges to a wire rack.cool.
12. Drizzle wedges with orange glaze and sprinkle with candied orange peel.
13. Yield 16 wedges.
14. ORANGE GLAZE:
15. Combine 3/4 cup sifted powdered sugar and enough orange juice (1-2 tbsp) to make a mixture of drizzling consistency.
16. TO STORE:
17. Place in layers separated by waxed paper in an airtight container, cover.
18. Store are room temperature for up to 3 days or freeze undrizzled wedges for up to 3 months.
19. Thaw wedges and then drizzle.
Title: Sinful Dum-Dum
Ingredients:
- 1 pineapple
- 1 Cool Whip
- 1
Instructions:
1. Stir together Milk, Pineapple and Strawberry pie filling.
2. Fold in Cool Whip.
3. Chill.
4. May be put over a graham cracker crust if desired.
Title: S'more Treats
Ingredients:
- 1/4 margarine
- 10 marshmallows
- 6 graham cracker
- 3/4 chocolate chips
- 1/2 mini marshmallows
- 1/2
Instructions:
1. in microwave safe bowl melt margarine and marshmallows at high for 3 minutes, stirring after 2 minutes. and stir until smooth.
2. add cereal and graham cracker pieces. stir until coated. lightly form into a 13x9 pan that is coated with non stick spray.
3. sprinkle the top with chocolate chips and marshmallows on top.
Title: Tropical Peach Cobbler
Ingredients:
- 1 sugar
- 1/2 cornstarch
- 1 ground cinnamon
- 1 Bisquick baking mix
- 1 3/4 milk
- 1/2 butter
- 3 margarine
- 2 sugar
- 1/2
Instructions:
1. Heat oven to 375°F Spray bottom and side of 9-inch deep-dish pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
2. In medium bowl, mix peaches, 1/2 cup sugar, the cornstarch and cinnamon. Spoon into pie plate.
3. In same bowl, stir remaining ingredients until dough forms. Drop dough by 8 spoonfuls onto peach mixture.
4. Bake 35 to 40 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked. Spoon into individual serving dishes, peach side up. Serve warm.
Title: Mango Green and Ripe Salad
Ingredients:
- 1 green mango
- 3 mangoes
- 10 Thai basil
- 1 red chili pepper
- 1 lime juice
Instructions:
1. Mix.
2. Nice topped with toasted, spiced or candied nuts.
3. Lovely in Recipe #478510.
Title: Pecan Pie Tassies
Ingredients:
- 4 cream cheese
- 1/2 butter
- 1 flour
- 3 eggs
- 1 corn syrup
- 1 vanilla extract
- 1 1/4 pecans
- 2/3 sugar
- 1/3 butter
Instructions:
1. Preheat oven 350 degrees.
2. Dough: Mix cream cheese, butter and flour to form dough.
3. Chill for 20 minutes.
4. Divide dough into 24 sections.
5. Press each dough into cooking oil sprayed mini muffin cups.
6. Filling: Mix eggs, syrup, vanilla, pecans, sugar and butter.
7. Pour filling to 3/4 full in each dough cup.
8. Bake 25 minutes until crust is brown and filling is dark.
9. Let cool to set completely.
Title: Over-The-Top Blueberry Bread Pudding
Ingredients:
- 3 eggs
- 4 heavy whipping cream
- 1 sugar
- 3 vanilla extract
- 2 blueberries
- 6 white chocolate chips
- 1 white chocolate chips
- 6 heavy whipping cream
- 1/2
Instructions:
1. In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
3. For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.
Title: Chocolate Chip Hermits
Ingredients:
- 3/4 shortening
- 1 1/4 brown sugar
- 2 eggs
- 1 pumpkin
- 1 vanilla
- 2 flour
- 1 baking powder
- 1 cinnamon
- 1/2 baking soda
- 1/2 allspice
- 1/2 ground cloves
- 1/2 nutmeg
- 1/2 salt
- 1 raisins
- 1 chocolate chips
- 1/2 dates
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl cream shortening, sugar.
3. Beat eggs, pumpkin and vanilla inches.
4. Sift dry ingredients together into a bowl.
5. Stir into creamed mixture.
6. Add in raisins,chips,dates and nuts.
7. Drop by teaspoons on greased sheet.
8. Bake 10-12 minutes till golden brown.
Title: Steamed Pumpkin Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1/4 ground cloves
- 1/2 butter
- 2 light brown sugar
- 3 eggs
- 1 solid-pack pumpkin
Instructions:
1. Grease 2-1/2-quart souffle dish or baking pan that fits into slow cooker.
2. Combine flour, baking powder, baking soda, cinnamon, salt and cloves in medium bowl; set aside.
3. Beat butter, brown sugar and eggs in large bowl with electric mixer at medium speed until creamy. Beat in pumpkin. Stir in flour mixture.
4. Spoon batter into prepared souffle dish.
5. Fill slow cooker with 1 inch hot water. Make foil handles by tearing off 3 (18x2 inch) strips of heavy foil, or use regular foil folded to double thickness. Crisscross foil strips in spoke design in bottom of slow cooker. Place souffle dish on center of strips. Pull foil strips up and over dish. This allows for easy removal of souffle dish.
6. Place souffle dish in slow cooker. Cover; cook on High 3 to 3 1/2 hours or until wooden toothpick inserted into center of cake comes out clean.
Title: Brownie Kiss Cupcakes
Ingredients:
- 1/3 butter
- 1 margarine
- 2 sugar
- 1 eggs
- 3/4 vanilla extract
- 1/2 flour
- 1/4 baking powder
- 1/4 salt
- 9
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add eggs and vanilla; mix well.
3. Combine next 4 ingredients; add to creamed mixture; mix well.
4. Fill paper lined muffin cups 2/3 full.
5. Place an overturned chocolate kiss in the center of each.
6. Bake at 350 degrees for 20-25 minutes or until top springs back when lightly touched.
Title: S'more Ice Cream Cake
Ingredients:
- 2 1/2 large marshmallows
- 1 sweetened condensed milk
- 2 vanilla extract
- 2 graham cracker crumbs
- 2 butter
- 1/2 marshmallows
- 1/2
- 12
Instructions:
1. Preheat oven to 350°F Line a baking sheet with parchemnt paper to prevent the marshamllows from sticking to the baking sheet. Place all marshmallows, including the 12 for the garnish on the prepared baking sheet,.
2. Bake in preheated oven for 12-15 minutes until soft and lightly browned,.
3. Line the bottom of a 9-inch springform pan with parchment paper.
4. Combine graham cracker crumbs and melted butter in a bowl, Pat firmly into the bottom of the prepared pan. Reserve.
5. Combine Eagle Brand and vanilla.
6. Whip cream in a large bowl until thick and cream holds its shape. Fold whipped crea m into sweetened condensed milk. After removing the marshamllows from the oven, immediately fold in the 2 1/2 cups toasted marshmallows to the mixture.
7. Pour mixture into reserved pan, Place the remaining 12 toasted marshmallows around the edge of the cake. Sprinkle with chocolate. Cover well and freeze overnight. Cake can be made 2-3 days ahead of serving. Let cake sit at room temperature about 10 minutes before serving.
Title: The Best Chocolate Cake Ever
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1 baking powder
- 2 baking soda
- 3/4 sugar
- 2 milk
- 1 eggs
- 1 vanilla extract
- 1 milk
- 2 all-purpose flour
- 1 butter
- 1 shortening
- 1/2 sugar
- 1/2 vanilla extract
- 1/2
- 1
- 2
Instructions:
1. Sift together dry ingredients in a large mixing bowl.
2. Add oil, coffee, and milk; mix at medium speed for 2 minutes.
3. Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
4. Pour into 2 greased and floured 9 inch cake pans.
5. Bake at 325 for 25-30 minutes.
6. Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
7. To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
8. In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
9. Add chilled milk/flour mixture and beat for 10 minutes.
10. Frost cake after is it completely cool.
11. Refrigerate cake until just before serving.