lumicero/recipes-ing2inst huggingface dataset:
Title: Passionfruit Flummery
Ingredients:
- 1 lemon
- 1 cold water
- 1/2 caster sugar
- 3 gelatin
- 2 boiling water
- 2 eggs
- 1/2 passion fruit pulp
Instructions:
1. Peel the rind from the lemon and then squeeze out the juice. Reserve 2 tablespoons of lemon juice. Combine the lemon rind, water and caster sugar in a medium saucepan and cook, stirring occasionally, over a medium heat, until the sugar dissolves and the syrup comes to the boil. Remove from the heat and discard the lemon rind from the syrup.
2. Combine the gelatine and boiling water in a heatproof jug and stir until the gelatine dissolves and the liquid is clear. Add the lemon juice and mix well to combine.
3. Put the egg yolks in a mixing bowl and whisk with a balloon whisk. Pour in the warm syrup in a thin stream followed by the gelatine mixture, whisking constantly until well-combined.
4. Cover and refrigerate until the mixture thickens and begins to set around the edges.
5. Beat the egg whites in a clean bowl until they form soft peaks when the beater is lifted upwards from the mixing bowl. Fold the egg white mixture and the passionfruit pulp into the lemon mixture.
6. Spoon into four 1-cup serving glasses, cover with plastic wrap and place in the refrigerator for 6 hours, or until set.
7. Serve with my Shortbreads Recipe #139166.
Title: Caramel Spice Cake
Ingredients:
- 1 pecans
- 3 walnuts
- 2 flour
- 1 baking powder
- 1 1/2 baking soda
- 1 cinnamon
- 1/2 ground ginger
- 1/4 ground allspice
- 1/4 ground mace
- 1/4 ground cloves
- 1 ground nutmeg
- 10 salt
- 1 butter
- 1 dark brown sugar
- 4 sugar
- 2 eggs
- 1 vanilla extract
- 1/3 milk
- 1/2 sour cream
- 4 dark brown sugar
- 1/4 butter
Instructions:
1. Make the cake: Place rack in center of oven and preheat the oven to 350F.
2. Generously butter and flour a Bundt pan.
3. Spread the nuts on a baking sheet and toast in the oven for about 8-10 minutes, or until fragrant and brown.
4. Transfer to a plate to cool, the coarsely chop.
5. In a large bowl, whisk the flour with the baking powder, baking soda, spices and salt.
6. In another bowl beat the butter and both sugars at medium speed until light and fluffy, about 5 minutes.
7. Beat in the eggs, 1 at a time, beating after each addition and stopping to scrape down bowl.
8. Beat in the vanilla.
9. Reduce the speed to low, then beat in ¼ of the dry ingredients.
10. Beat in ½ the milk, then beat in the remaining dry ingredients in 3 additions, alternating with the remaining milk and the sour cream.
11. Fold in the toasted nuts.
12. Pour the batter into the prepared pan and smooth top.
13. Bake for 50-55 minutes, or until it tests done.
14. Transfer to a rack to cool for about 15 minutes.
15. Run a thin knife around the center of tube of the pan and invert the cake out onto rack.
16. If it doesn<U+0092>t release from the pan immediately, let sit for about 1 minute, then lift off pan.
17. Let cool completely.
18. Make the glaze: In a small saucepan, bring the brown sugar, butter and cream to a boil over medium-high heat, stirring to dissolve the sugar.
19. Boil, stirring occasionally, until the mixture thickens slightly, 3-5 minutes.
20. Let cool just until thickened but still pourable, about 10 minutes.
21. Set the cake and rack on a baking sheet.
22. Slowly pour the glaze over the top, letting it run down the sides of the cake.
23. Slide the cake onto a serving plate and let sit at room temperature for atleast 15 minutes or overnight.
24. Slice using a serrated knife.
Title: Low Carb Chocolate Creme Brulee
Ingredients:
- 6 artificial sweetener
- 1/3 heavy cream
- 1 1/2 vanilla extract
- 1 chocolate bars
- 4 artificial sweetener
- 4
Instructions:
1. Preheat oven to 325 degrees.
2. Whisk egg yolks and artificial white sweetener until sweetener is dissolved. Add cream, vanilla and chocolate. Continue to whisk until well blended.
3. Divide mixture into 4 four-ounce ramekins.
4. Place in water bath and bake until set around edges (approximately 45 - 50 minutes.)
5. Remove from oven and leave in water bath until cooled.
6. Chill ramekins for at least two hours.
7. Spread low carb brown sweetener on top of each ramekin and brown under broiler.
Title: Buttery Pound Cake
Ingredients:
- 1 butter
- 2 margarine
- 5 sugar
- 2 eggs
- flour
Instructions:
1. Cream butter and sugar.
2. Add eggs, one at a time and beat after each.
3. Stir in flour until well blended.
4. Pour batter into greased bundt or tube pan.
5. Bake at 350 degrees for 1 hour.
Title: Easy Autumn Cake
Ingredients:
- 2 sliced apples
- 18 1/4 butter
- 1/2 pecans
- 1/2
Instructions:
1. Spray interior of slow cooker with nonstick cooking spray,.
2. Spoon apples and their juice into slow cooker, spreading evenly over the bottom.
3. Sprinkle with dry spice cake mix.
4. Pour melted butter over dry mix. Top with chopped pecans.
5. Cook on Low 3 to 5 hours, or until a toothpick inserted into topping comes out dry.
6. Serve warm from cooker.
Title: Chocolate Peanut Butter Treats (Gluten Free)
Ingredients:
- 1 sugar
- 1 1/2 light corn syrup
- 1 1/2 peanut butter
- 6
- 1
Instructions:
1. Place the sugar, corn syrup and peanut butter in a large saucepan over medium low heat. Stirring constantly, cook the mixture until blended and the mixture begins to bubble. Remove from heat and set aside.
2. Combine the cereal with the chocolate chips in a large bowl. Stir in the hot peanut butter mixture until combined. Spread the mixture into a 13x9" lightly greased baking pan. Let cool to room temperature.
3. Transfer to the refrigerator and let chill for 15-20 minutes or until set. Cut into squares or fun shapes with cookie cutters. Serve.`.
Title: Almond Cake
Ingredients:
- 2 flour
- 1/4 salt
- 3 baking powder
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 1/2 vanilla
- 1 milk
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour cake pan.
3. Sift flour, salt and baking powder.
4. Beat together butter, sugar, eggs, vanilla and almond extract until light and fluffy.
5. Add flour and milk.
6. Beat until smooth.
7. Fold in ground nuts.
8. Spread batter in prepared pan.
9. Bake at 350 degrees for 25 to 30 minutes.
Title: 911 Chocolate Pudding
Ingredients:
- 4 2% low-fat milk
- 2 cornstarch
- 1/2 powdered sugar
- 1/2
Instructions:
1. Sift 1/2 of the instant cocoa together with cornstarch and make slurry in 1 cup of cold milk.
2. Heat 1/2 of the milk on med low heat to a near boil string often to avoid scorching wile slowly adding remaining 2 envelopes of cocoa.
3. Slowly stir in slurry, Stirring Continually until well mixed and thickened to desired consistency.
4. Spoon into small glasses and chill for 40 minutes.
5. Garnish with powdered sugar if desired and serve.
Title: Zucchini-Carrot Cake With Cream Cheese Frosting
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 1 1/2 vanilla
- 1 baking powder
- 2 baking soda
- 1/4 cinnamon
- 2 allspice
- 2 salt
- 1 raisins
- 1 zucchini
- 1 carrot
- 2 cream cheese
- 1 non-dairy whipped topping
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Beat eggs lightly in large bowl.
3. Add oil, sugar, and vanilla.
4. Sift flour, baking powder, baking soda, spices, and salt together.
5. Gradually add to egg mixture until well blended.
6. Stir in raisins. zucchini and carrots.
7. Bake in a 10-inch tube pan for one hour or until center springs back when lightly touched.
8. Cool in pan for 20 minutes, then remove to wire rack.
9. When completely cool, frost with cream cheese frosting.
10. Cream Cheese Frosting:
11. Bring cream cheese to room temperature or use soft Philadelphia Cream Cheese.
12. Add to container of non-dairy whipped topping until well blended.
Title: Chocolate Raspberry S'mores
Ingredients:
- 4 chocolate graham crackers
- 4 marshmallows
- 1 raspberries
- 8
Instructions:
1. Break graham crackers crosswise into squares.
2. Toast marshmallows until lightly browned and melted.
3. Divide chocolate bar into 4 pieces and place 1 piece each on 4 graham cracker squares.
4. Top chocolate with marshmallow.
5. Place raspberries on top of marshmallow.
6. Top with remaining graham crackers and press lightly.
7. Serve warm.
Title: Chocolate Fondue
Ingredients:
- 10 bittersweet chocolate
- 1/2 - 3/4 half-and-half
- 1/2 heavy cream
- vanilla extract
Instructions:
1. To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
2. Stir until smooth.
3. Add more liquid if the sauce seems too thick or look curdled.
4. Remove from the heat and stir in the vanilla.
5. Use warm fondue immediately or set aside until needed and rewarm briefly.
6. Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
7. If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
8. Leftover sauce keeps several days in the refrigerator.
9. It is a prefect topping for ice cream.
10. Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
11. For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
12. For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
13. Butter or cream results in a softer, mellower chocolate flavor.
14. Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
15. If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
16. Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).
Title: Home Made Soft Chocolate (Retro Romanian Recipe)
Ingredients:
- 500 powdered milk
- 500 caster sugar
- 250 butter
- 100 cocoa powder
- 9 water
Instructions:
1. In a saucepan mix the sugar, cocoa and water into a paste. Put the saucepan over low heat and cook until the sugar melts, mixing occasionally. You know the sugar has melted when you can't feel the sugar crystals in the syrup anymore. The paste should have turned into thick syrup. Put in the butter and stir until it melts and it's incorporated into the mixture.
2. Put the powder milk in a bowl and start adding the syrup mixing continuously. When the mixture gets too thick, start mixing by hand as you would with a dough. When it doesn't stick to the bowl anymore it's done. Move it into shapes and place it in the fridge.
3. After 8 hours it reaches maximum thickness and it's ready to serve. It should have a firm consistency but still easy to byte. It will not be crunchy like a normal chocolate.
4. You can store it outside the fridge in a cool place or even in the fridge if you want the chocolate to stay harder.
5. Twists: Feel free to add in nuts, vanilla extract or whatever other things you like in your chocolate. If you prefer your chocolate darker your can replace some of the milk with cocoa.
Title: Real French Crepes
Ingredients:
- 1 all-purpose flour
- 1 egg
- 2 milk
Instructions:
1. In a mixing bowl, combine all the ingredients, mixing well.
2. Heat a large skillet or crepe pan over medium-high heat, then spray it with a non-stick cooking spray.
3. Pour about 1/3 cup of batter into the pan, & as it cooks, lift the pan & turn it by rotating your wrist, spreading a PAPER THIN amount in the pan.
4. Flip the crepe when it starts to bubble.
5. When finished cooking, remove it & repeat the process with the remaining batter.
Title: Enjoy Today, Diet Tomorrow Banana Pudding
Ingredients:
- 2 vanilla instant pudding mix
- 1 half-and-half cream
- 1 sweetened condensed milk
- 1 Cool Whip
- 10 -12 bananas
- 1 honey graham crackers
- 1 sour cream
- graham cracker crumbs
Instructions:
1. *Numberof crackers depends on size of container used and number of layers you make.
2. I normally use two or three of the inner packages.
3. In a large bowl, mix pudding mix with the half and half, reserving 1/4 cup of the cream.
4. Add the can of sweetened condensed milk and fold in 3/4 of the carton of Cool Whip.
5. Put aside to let the pudding set.
6. Using a large container with airtight lid (I use 6-qt. Rubbermaid container), pour the reserved 1/4 cup half and half into the bottom then add a layer of whole graham crackers on top of the cream.
7. Slice 4-5 bananas randomly onto the crackers; add layer of pudding mixture.
8. Repeat all layers, beginning with crackers and ending with pudding with bananas between.
9. Spread remainder of Cool Whip on top of last layer of pudding and top with light sprinkling of graham cracker crumbs.
10. Cover and keep chilled until 1/2 hour before serving time.
11. The banana pudding is better if it is allowed to sit for a few hours in order to soften the crackers.
12. NOTE: Cooking time refers to chilling time.
Title: Coconut Gooey Butter Cake
Ingredients:
- 1/2 margarine
- 1 egg
- 1 pecans
- 1 powdered sugar
- 1 cream cheese
- 1 eggs
- 2 coconut
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix margarine, cake mix, 1 egg and pecans together and pat into a greased 9x13 pan.
3. Combine powdered sugar, cream cheese and 2 eggs.
4. Add coconut and mix well.
5. Pour over bottom layer.
6. Bake 45 minutes at 350 degrees F.
7. Cool completely before cutting into squares.
Title: Chocolate Pumpkin Cupcakes With Orange Frosting
Ingredients:
- 2 1/2 flour
- 2 flour
- 1 baking powder
- 2 baking soda
- 1 cinnamon
- 1 1/2 ground nutmeg
- 2 1/4 buttermilk
- 3/4 pumpkin puree
- 3/4 vanilla
- 1 1/2 butter
- 1 1/2 brown sugar
- 1 1/8 granulated sugar
- 1 1/2 eggs
- 1 1/2 cream cheese
- 5 butter
- 1 orange zest
- 1/4 vanilla
- 1 powdered sugar
- 1
- 1/2
- 4
- 1/4
Instructions:
1. Line cupcake tins or grease and flour three 8" cake pans. Preheat oven 375* for cupcakes, 350* for cake.
2. Whisk flour through nutmeg. Set aside.
3. Mix buttermilk, pumpkin, and vanilla. Set aside.
4. Beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time- beating well after each addition until batter is smooth and light.
5. Alternately add the flour and pumpkin mixtures, blending well after each addition.
6. Fill each cupcake with 1/4 cup of batter and bake for 22 minutes. For cake- bake 35 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pans for 20 minutes, then remove from pans and cool on wire racks.
7. For frosting: Blend cream cheese, butter, oj, zest, and vanilla with electric mixer until smooth. Add sugar and continue to beat for about 3 more minutes. Stir in food coloring. Stick in fridge until ready to use.
8. To frost cakes: trim each layer level and top each cake with 1/3rd of the frosting, sandwiching one layer on top of the other until it stands a majestic three layers high (frost just the tops of the cakes not the sides- like a German chocolate cake). Refrigerate until ready to serve, then let come to room temperature Very festive and tastey.
Title: Shuku Shuku (Nigerian Coconut Balls)
Ingredients:
- 1 unsweetened flaked coconut
- 1/4 caster sugar
- 3 self-raising flour
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the coconut, sugar and egg yolks to form a stiff dough. Squeeze into 1 inch balls, and roll each ball in flour to coat.
3. Place on a baking sheet, spacing about 2 inches apart.
4. Bake for 20 minutes in the preheated oven, or until golden.
Title: Homemade Twinkies
Ingredients:
- 1 milk
- 5 flour
- 1 sugar
- 1/2 salt
- 1/2 butter
- 1/2 vanilla
- 1
Instructions:
1. Mix flour with milk and boil until thick.
2. (It will be very thick) Cool.
3. Beat until fluffy and add other ingredients one at a time beating well after each addition.
4. Put between layers of cooled cake.
5. Let stand one day to develop flavor.
6. I wrap individually in plastic wrap.
Title: Glazed Carrot Cake With Creme Cheese Frosting
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 3 eggs
- 3/4 canola oil
- 3/4 buttermilk
- 2 granulated sugar
- 1 vanilla
- 2/3 crushed pineapple
- 2 carrots
- 1 pecans
- 1/2 golden raisin
- 1/2 sweetened flaked coconut
- 2 light corn syrup
- 1/2 baking soda
- 1/2 buttermilk
- 1 granulated sugar
- 1/2 unsalted butter
- 1/4 unsalted butter
- 6 cream cheese
- 2 powdered sugar
- 2 fresh lemon juice
Instructions:
1. Prepare Cake;.
2. Heat oven to 350.
3. Butter bottoms of 2 9 " round cake pans and fit with 2 circles of parchment paper. Butter the sides and paper and dust with flour. Set aside.
4. Sift the flour, 2 teaspoons baking soda, cinnamon and salt in a large bowl. Set aside.
5. Whisk the eggs, oil, 3/4 cup buttermilk, 2 cups granulated sugar, and vanilla extract together until combined; about 2 minutes and stir into the flour mixture.
6. Add the pineapple, carrots, pecans, raisins and coconut and stir to combine.
7. Divide batter between pans and bake about 45 minutes or until a wooden skewer inserted in the middle comes out clean.
8. Make the glaze:
9. About 8 minutes before cakes are done, bring the corn syrup, 1/2 tsp baking soda, 1/2 cup buttermilk, 1 cup granulated sugar and 1/2 cup butter to a medium boil for 3 to 5 minutes.
10. Pour all of the glaze on the hot cakes in their pans.
11. Cool cakes in pans on a wire rack.
12. Make cream cheese frosting:
13. Place the cream cheese and 1/4 cup butter in a bowl and beat using a mixer set on high speed for about 2 minutes.
14. Stop mixer and add the powdered sugar and lemon juice. Resume mixing on medium speed until frosting is creamy smooth.
15. Assemble cake:
16. Unmold cakes and place 1 layer on a cake plate.
17. Spread a third of the frosting over the layer, top with the remaining layer.
18. Frost cake top and sides with remaining frosting.
19. Pipe carrots and leaves with decorator frosting .
Title: Sugar Cookie Crunch S'more
Ingredients:
- 1 white chocolate baking square
- 2 marshmallows
- 1
Instructions:
1. Arrange the white chocolate square on one sugar cookie.
2. Keep heat low and watch carefully as the cookie will burn quickly.
3. Melt the chocolate.
4. Roast the marshmallow.
5. Place roasted marshmallow on top of melted chocolate and top with 2nd sugar cookie.
Title: Apple and Blackberry Sorbet
Ingredients:
- 2 apples
- 1 water
- 1 1/2 sugar
- 3/4 light corn syrup
- 1/4
Instructions:
1. Combine apples, blackberries and water in heavy large pot or Dutch oven.
2. Bring to boil over medium-high heat.
3. Cover, reduce heat to medium and simmer until fruit is tender, stirring occasionally, about 20 minutes.
4. Transfer to sieve set over large bowl. Press to force through as much fruit and liquid as possible.
5. Discard solids in sieve.
6. Return puree to same pot.
7. Add sugar and corn syrup.
8. Stir over low heat just until sugar dissolves. Spoon puree into 13x9x2-inch glass dish. Freeze until almost solid, about 1 hour.
9. Break up frozen puree into chunks.
10. Place in processor; puree.
11. Return to same dish; cover and freeze until firm enough to hold shape in spoon, at least 1 hour.
Title: Chocolate Wafers (Diabetic)
Ingredients:
- 1/4 sugar substitute
- 4 egg
- 1 vanilla
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 water
- 1/4 salt
- 2
- 1
Instructions:
1. Combine margarine,sugar ,egg,cocoa and vanilla in bowl.
2. Whip until creamy.
3. Combine dry ingredients and add along with water mixing well.
4. Shape in balls.
5. Wrap in waxed paper and chill 1 hour.
6. Roll out dough to 1/8 inch on lightly floured board.
7. Cut with 2 1/2 inch cookie cutter and place on ungreased cookie sheets.
8. Bake at 350F 8-10 minutes.
Title: Kato's Grand Marnier Dessert
Ingredients:
- 1 3/4 flour
- 3 baking powder
- 3/4 salt
- 3 eggs
- 6 unsalted butter
- 3/4 golden brown sugar
- 1/4 brown sugar
- 1/4 coconut
- 1/4 golden raisin
- 1 1/2 Grand Marnier
- 1 milk
- 2 1/2
- 8
Instructions:
1. May substitute with other orange liquer, orange juice or soda pop.
2. But the best flavour comes from the liquers.
3. Preheat oven to 350 degrees Sift flour, baking powder and salt.
4. Combine eggs, butter, brown sugar, coconut, almonds, raisins, lemon extract, rind and liquer, blend well.
5. Mix the moist and dry ingredients together for 4 minutes on medium speed.
6. Slowly add milk to mixture as needed to make a moist cake batter.
7. Set aside for 10 minutes.
8. Butter and flour your cake pan.
9. (Bake the cake batter in just one pan.) Mix the cake batter again for 3 minutes.
10. Pour into your prepared pan and bake at 350 degrees for 45- 50 minutes.
11. Serve with vanilla bean or custard ice cream--.
Title: Outrageous Carrot Cake
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1/2 salt
- 3 eggs
- 3/4 buttermilk
- 3/4 granulated sugar
- 2 vanilla extract
- 2 crushed pineapple
- 1 carrots
- 4 1/2 walnuts
- 1 1/2 coconut
- 1 1/2 golden raisins
- 2 granulated sugar
- 1 buttermilk
- 1/2 baking soda
- 1/2 light corn syrup
- 1 unsalted butter
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.
2. In a large bowl, whisk or sift together flour, soda, cinnamon & salt.
3. In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.
4. Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.
5. Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.
6. For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.
7. Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.
8. Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.
9. Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!
Title: Bailey's Caramel Butterscotch Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 1/4 vanilla extract
- 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1/4 white chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a bowl combine all ingredients in order listed.
3. Stir and drop by the spoon full onto a cookie sheet.
4. Bake for 10-13 minutes.
Title: Orange Pound Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 2 orange zest
- 2 pecans
- 1/2 dates
- 1/2
Instructions:
1. Grease a 9x5x3-inch loaf pan; dust with flour.
2. In a large bowl, beat butter. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating after each addition.
3. In a separate bowl, stir together flour and baking powder.
4. Gradually beat flour mixture into the butter and egg mixture just until blended.
5. Stir in orange zest and orange juice; fold in pecans and dates.
6. Pour batter into the prepared loaf pan. Bake at 350* degrees for 45 to 55 minutes, or until cake testes done.
7. Cool in pan on a rack; remove from pan to rack to cool completely.