lumicero/recipes-ing2inst huggingface dataset:
Title: Souper Spice Sweet Potato Cake
Ingredients:
- 2 self-rising flour
- 1 pumpkin pie spice
- 1 maple syrup
- 1/4 mashed sweet potatoes
- 1 brown sugar
- 1 1/3 shortening
- 1/2 eggs
- 2 pecans
- 1/2
Instructions:
1. Preheat the oven to 350 degrees. Grease and flour a tube pan (Angel food cake pan).
2. In a large bowl, combine the dry ingredients, soup, and shortening. Mix for 2 minutes or until completely blended.
3. Add the eggs and syrup and mix 2 minutes more. Fold in the potatoes and nuts.
4. Turn into the pan and bake about 45 minutes to an hour, or until a toothpick comes out clean.
5. Cool on a wire rack in the pan for 10 minutes. Remove from the pan and cool completely. Serve with powdered sugar glaze or sweetened whipped cream.
6. NOTE: The cake can also be baked in a 9x13 pan or loaf pans. Just adjust the bake time. I've never subbed the pans, so I'm not sure about cook-time.
Title: Hot Pumpkin Cobbler
Ingredients:
- 1 pumpkin puree
- 1 evaporated milk
- 3 eggs
- 1 sugar
- 1/2 salt
- 1 cinnamon
- 1/4 nutmeg
- 1 butter
- 1/2
Instructions:
1. Position oven rack so cobbler will bake in center of oven.
2. Preheat oven to 350°F.
3. Grease 9x13-inch baking pan or coat with baking spray.
4. Whisk together everything except cake mix and butter in a large bowl.
5. Pour into prepared pan.
6. Sprinkle dry cake mix evenly over the top and drizzle with butter.
7. Bake 60-70 minutes or until center is slightly puffed, edges are firm and top is lightly browned.
8. I know it seems like a lot of butter but use it all.
Title: Orange Spice Pumpkin Bars With Browned Butter Frosting
Ingredients:
- 2 all-purpose flour
- 1 1/2 granulated sugar
- 2 baking powder
- 1 baking soda
- 2 orange zest
- 1/4 salt
- 1/2 pumpkin
- 1/2 eggs
- 1 butter
- 2 powdered sugar
- 1/3 vanilla
- 2 milk
- 1/2
- 2 -4
Instructions:
1. Heat oven to 350*.
2. Grease and flour 15x10x1" pan.(jelly roll pan).
3. In large bowl, combine all bar ingredients and beat at low speed until moistened. Beat 2 minutes at medium speed.
4. Spread in greased and floured pan.
5. Bake at 350* for 23-27 minutes or until toothpick inserted in center comes out clean.
6. Cool 1 hour or until completely cooled. For frosting -- heat butter in medium saucepan over medium heat until light golden brown, stirring constantly.
7. Remove from heat and stir in powderedsguar, vanilla and enough milk for desired spreading consistency; blend until smooth. Immediately spread frosting over cooled bars.
8. Refrigerate 15 minutes or until set. Cut into bars. If desired, garnish with orange peel strips -- .
Title: Banana Rum Cake
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 3/4 brown sugar
- 3/4 butter
- 2 eggs
- 1 banana
- 2/3 milk
- 1 dark rum
- 3/4 confectioners' sugar
- 2 dark rum
- 1 butter
Instructions:
1. Preheat the oven to 375F; spray a 10-inch tube or bundt pan with cooking spray.
2. To make the cake:
3. Sift together the flour, baking powder, baking soda and cinnamon; set aside.
4. Beat the brown sugar and butter in a large bowl with an electric mixer until fluffy.
5. Add the eggs and beat well.
6. Combine the bananas, milk and rum in a small bowl.
7. Add the flour mixture alternately with the banana mixture to the batter, beating at medium speed after each addition.
8. Pour into prepared pan, spreading evenly.
9. Bake for 1 hour or until wooden pick inserted in center of the cake comes out clean.
10. Cool in the pan for 15 minutes.
11. Remove from the pan to a wire rack; cool completely.
12. To make the glaze:
13. Combine the confectioner's sugar, rum and butter in a small bowl, mixing until smooth.
14. Drizzle over the top of the cake.
Title: Chocolate Pretzels (Cookies)
Ingredients:
- 1 flour
- 1/8 salt
- 3 butter
- 1/2 granulated sugar
- 2/3 egg
- 1
Instructions:
1. Sift together the flour, salt and cocoa.
2. Cream butter until light and add the sugar;continue beating until light and fluffy.
3. Beat in the egg and then add the sifted dry ingredients.
4. Stir to blend and gather dough into a ball.
5. Wrap in wax paper or plastic wrap and refrigerate for at least an hour.
6. Roll the dough into small balls (approx 1 1/4" to 1 1/2").
7. Flour your hands if the dough is too sticky.
8. Preheat oven to 375*.
9. Roll each ball into a rope about 10" long.
10. Form into a pretzel shape by forming an upside down"U".
11. Twist the ends and fold back onto the circle, pressing to make a pretzel shape.
12. Place on cookies sheets and brush with the egg white.
13. Sprinkle with sugar crystals and bake for about 10 minutes or until firm.
14. Cool on wire rack.
Title: Santa Rosa Plum Cake
Ingredients:
- 3 eggs
- 1/2 butter
- 1/2 sugar
- 1 lemon rind
- 1 flour
- 2 baking powder
- 1 1/4 red plums
Instructions:
1. In a small bowl, beat egg whites until; stiff and set aside.
2. In a large bowl, cream butter with sugar.
3. Beat in egg yolks and lemon rind.
4. Stir together flour and baking powder and then beat into creamed mixture.
5. Fold in egg whites gently but thoroughly.
6. Spread batter evenly in a greased and floured tube pan. ( There will be a little over 1-inch of batter in pan.)
7. Arrange plums skin side down, attractively over batter.
8. Bake cake in a 375F oven for 40 minutes, or until it tests done with a toothpick.
9. Transfer to a rack to cool.
Title: Double Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/4 granulated sugar
- 1/4 brown sugar
- 1 baking powder
- 1/2 salt
- 1 egg
- 1 milk
- 1 vanilla extract
- 2 all-purpose flour
- 1/4 - 1/3
Instructions:
1. Preheat oven to 375°.
2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Add granulated sugar, brown sugar, baking powder, and salt.
4. Beat until combined, scraping the sides of bowl occasionally.
5. Beat in egg, milk, and vanilla until combined.
6. Beat in as much flour as you can with mixer.
7. Stir in any remaining flour by hand.
8. Shape dough into 3/4-inch balls.
9. For each cookie, place 2 dough balls side by side with one side touching on an ungreased or parchment lined cookie sheet.
10. Press thumbs into each ball to form an indentation in each Press in center of each with thum and taper bottom of cookie with fingers to form heart shape.
11. Repeat with remaining dough balls leaving about 2 inches between cookies.
12. Bake 7-9 minutes or until edges are lightly browned.
13. Remove from oven transfer to a wire rack.
14. While warm, fill each indentation with jam.
15. Cool completely.
16. Make 24-30 cookies depending on size of the dough balls you make.
Title: Pumpkin Chocolate Chip Cake
Ingredients:
- 4 eggs
- 3 flour
- 2 sugar
- 2 baking powder
- 2 baking soda
- 1 cinnamon
- 1 salt
- 1 chocolate chips
- 1 walnuts
- 1 canned pumpkin
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour 1 bundt pan or two large loaf pans.
3. Mix together all ingredients except chocolate chips and walnuts and beat by hand for 3 minutes-then fold in chocolate chips and walnuts.
4. Pour into pan and bake for 80 minutes.
5. Cool and then refrigerate.
Title: Oatmeal Raisin Snack Cake
Ingredients:
- 1 butter
- 3/4 brown sugar
- 2 eggs
- 2 vanilla extract
- 1 sweetened condensed milk
- 2 oats
- 2 all-purpose flour
- 2 baking powder
- 1 1/2 raisins
- 1
Instructions:
1. Preheat oven to 350°F Grease and line a 9x9-inch baking dish with parchment paper, overlapping 2 sides for easy removal.
2. Cream butter, and brown sugar untl smooth. Add eggs, vanilla and sweetened condensed milk, beating until incorporated.
3. Gradually add oats, flour and bakihg powder, beating until combined.
4. Add raisins.
5. Press half the dough into prepared dish. Sprinkle with chocolate chips. Top with remaining dough.
6. Bake in preheated oven 45 minutes or until a toothpick inserted in center comes out clean. Cool and cut into squares,.
Title: Pecan Crisps
Ingredients:
- 1 unsalted butter
- 1/2 powdered sugar
- 2 vanilla
- 2 pecans
- 1 3/4 flour
- 1/4 salt
- 1/2 - 1 powdered sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 325 degrees.
2. Cream the butter until light and fluffy, about 3-5 minutes.
3. Add the 1/2 c powdered sugar and vanilla. Mix well.
4. Add the pecans, flour and salt and mix.
5. Form into small crescents or fingers about 1 1/2" long.
6. Bake 15-20 minutes.
7. As soon as the cookies are cool enough to handle, roll them in a mixture of powdered sugar and cinnamon.
Title: Bananas Foster a La Sienna
Ingredients:
- 3 brown sugar
- 2 butter
- 2 bananas
- 3 rum
- 3 orange
- 1 lemon
- 1/2 vanilla ice cream
Instructions:
1. heat butter in frying pan over med heat. when melted add sugar and mix well. cook until golden brown.
2. add sliced bananas and mix well. cook 1 minute.
3. add fruit juices, mix and continue cooking 1 minute.
4. add liqueur and rum; flambee. mix and serve over vanilla ice-cream.
Title: Goddess Delight Dessert
Ingredients:
- 1 powdered sugar
- 2 wine
- 1 butter pecan ice cream
- 1
- 1 1/2
- 1
Instructions:
1. Every 4x4in chocolate chip square, must be cut in half horizontally.
2. Spread caramel on the top of one cake half. )Then place other half on top of that, so that the caramel will be in the center.(repeat for all cake squares.
3. In a small mixing bowl, combine a tub of whipped cream with about 1 cup of your preference of sweet wine. Then mix it together with a wisk so that the whipped cream will not lose its texture.
4. Place a small scoop of Butter Pecan Ice cream on top of cakes.
5. Pour a little melted chocolate over ice cream.
6. Top cakes with wine-whipped cream, powdered sugar and nuts.
Title: Choconilla Oatmeal Pudding Cake
Ingredients:
- 1 flour
- 3 chocolate chips
- 1 vanilla extract
- 1 oatmeal
- 3/4 water
- 2 eggs
- 1
Instructions:
1. Add all ingredients in a large bowl.
2. Stir together until medium thickness.
3. Spray bottom of pan with nonstick spray.
4. Pour batter into pan evenly.
5. Put in oven for 20 – 30 minutes.
6. Let cool for 2 minutes.
7. Sprinkle with cinnamon sugar (optional).
8. Enjoy!
Title: Holiday Delight Cookies
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/2 salt
- 1 brown sugar
- 3/4 unsalted butter
- 2 eggs
- 1 vanilla extract
- 2 1/2 old fashioned oats
- 1 white chocolate chips
- 1/2 pistachios
- 1/2 dried cranberries
Instructions:
1. Preheat oven to 350ºF. In a small bowl, combine flour, baking soda and salt; mix well. In a large bowl with electric mixer at medium speed, beat sugar and butter until light and fluffy.
2. Blend in eggs and vanilla. Reduce speed to low and beat in flour mixture until well combined. Using a spoon, stir in oats, chocolate chips, pistachios and dried cranberries.
3. Drop dough by rounded tablespoonfuls onto a large ungreased cookie sheet, about 2 inches apart. (You may line the cookie sheet with parchment paper.) Bake 12 to 14 minutes, or until edges are golden. Remove cookies to wire rack to cool.
Title: Chocolate Pudding Cake (Gluten & Egg Free)
Ingredients:
- 2 butter
- 1/4 vinegar
- 1 milk
- 1 xanthan gum
- 1 brown sugar
- 1/2 baking powder
- 1/2 salt
- 1 1/2 brown sugar
- 1/4 boiling water
- 1/2
- 1 1/4
Instructions:
1. Preheat the oven to 350 degrees F. Grease an 8" square pan. In a small bowl, melt the butter/margarine and then stir in 1/4 Celsius cocoa. Put the vinegar in a measuring cup and add enough soy or dairy milk to measure 1 cup. Wisk the soured milk into the cocoa mixture.
2. Stir the topping brown sugar (1/2 c.) and cocoa together in a small bowl. Bring water to boil.
3. In a medium size bowl stir together the brown rice flour, xanthan gum, brown sugar, baking powder, salt and chocolate chips. Add the cocoa/milk mixture to the dry ingredients; stir well to completely mix all ingredients. Pour into prepared pan.
4. Evenly spread the brown sugar/cocoa mixture over the top of the batter. Pour the boiling water evenly over the top of the cake and place in preheated oven. Bake for 35 minutes or until the cake tests done. Let cool for at least half an hour and then serve by scooping cake and the sauce that forms underneath into bowls. Can serve with ice cream, whipped cream, rice dream, or whipped dairy free topping.
Title: Grandma Chic's Butter Tart Filling 1964
Ingredients:
- 1 egg
- 1/3 butter
- 1 light brown sugar
- 2 Carnation Evaporated Milk
- 1 vanilla
- 1/2 currants
Instructions:
1. Beat egg, sugar, butter well, Add cream and blend.
2. Line tart shells with your favourtie pastry.
3. Sprinkle a few currants into each shell.
4. Fill tart shells with mixture 2/3 full.
5. Bake in a hot oven 400 degrees f.
6. for 8 minutes.
7. Reduce heat and continue to bake 12-25 minutes 325 degrees.
8. Or bake just until crust is golden.
9. Note;;; I usually bake these at 350 degrees for 15- 18 minutes, I always watch as they go quickly at the end.
10. I still like them a bit runny.
Title: Blueberry, Bread Pudding
Ingredients:
- 8 eggs
- 8 fresh blueberries
- 1 1/2 frozen blueberries
- 1 heavy cream
- 1 milk
- 1 lemon zest
- 2 cinnamon
- 1 vanilla extract
- 1/3 sugar
- 1 salt
- 4 sweet butter
- 1 light brown sugar
- 1
Instructions:
1. In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
2. Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
3. Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
4. Preheat oven 350.
5. Remove wrap sprinkle brown sugar on top and dot with butter.
6. Bake in oven for 45-50 minutes.
7. Just before serving heat caramel and whiskey in a microwave proof dish.
8. Dust pudding with powdered sugar and pour some sauce over pudding.
Title: Not Your Mama's Apple Cobbler
Ingredients:
- 1/4 raisins
- 1/3 walnut halves
- 2 frozen puff pastry
- 1/2 egg
- 1 water
- 1 sugar
- 1
- 2
Instructions:
1. Heat oven to 400 degrees. Coat a 2-quart baking dish with nonstick cooking spray.
2. Heat apple juice in a medium-size sauce pan. Add raisins and cook 1 minute. Add apple pie filling and bring to a simmer. Stir in walnuts. Spoon filling into prepared baking dish.
3. Unroll puff pastry on a lightly floured surface. Cut out 12 circles with a 2-inch cutter. Place circles over top of apple mixture and brush with egg-water wash. Sprinkle with sugar.
4. Bake at 400 degrees for 20 minutes, until pastry is browned. Remove from oven:cool slightly.
Title: Divine Banana Cream Nilla Wafer Trifle Dessert
Ingredients:
- 4 bananas
- 30 butter
- 3 pecans
- 1/2 brown sugar
- 1/3 cinnamon
- 1 banana instant pudding
- 2 milk
- 2 1/2 Cool Whip
- 1 sugar
- 1/4 cream cheese
- 8 Cool Whip
- 1
Instructions:
1. Mix Vanilla Wafers, butter, pecans, brown sugar, and cinnamon.
2. Spread on greased cookie sheet and bake in 350 degree oven for 5 minutes. Stir and bake 3-5 more minutes.
3. Mix pudding, milk, and cool whip (note that you are using less milk than you would usually use for 2 pudding boxes).
4. Blend sugar, cream cheese, and cool whip.
5. Layer crumbly mixture, pudding, bananas, crumbly mixture, pudding, bananas. Top with creamy topping. May be layered in a trifle bowl or in individual cups for easy service at a party or brunch.
6. Enjoy!
Title: Caramel-Pecan Snappers
Ingredients:
- 3/4 sugar
- 1/4 shortening
- 1/4 butter
- 1 margarine
- 1 vanilla
- 1 3/4 egg
- 3/4 all-purpose flour
- 3/4 cream of tartar
- 1/4 baking soda
- 3/4 salt
- 36 pecans
- 2 milk
- 1
Instructions:
1. heat oven to 350 in large bowl ,beat sugar,shortening, butter,vanilla and egg with mixer stir in dry ingredients.
2. shape dough into 1in balls on ungreased cookie sheet 3in apart
3. with greased bottem of glass dipped into sugar flatten balls slightly press 1 teaspoon pecans onto each cookie.
4. bake 9-10 and remove from oven place on cooling rack.
5. in small microwavable bowl, microwave caramels and milk uncovered on high 2-3 minutes stirring every minute until smooth
6. spoon caramel over cookies top with melted cooled chocolate
7. cool completely about 30 minutes minutes.
Title: Mocha Crinkle Snaps
Ingredients:
- 1/4 butter
- 1 brown sugar
- 1 egg
- 1 1/2 vanilla
- 2 instant coffee granules
- 1 1/2 all-purpose flour
- 2 cocoa powder
- 1/4 baking soda
- 1/4 baking powder
- 1 salt
- 1/4 granulated sugar
- 1 granulated sugar
Instructions:
1. Line 2 rimless baking sheets with parchment paper and set aside.
2. In a large bowl, beat the butter with the brown sugar until light.
3. Beat in the egg and vanilla until smooth.
4. In another bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
5. Stir into the egg mixture in 3 additions to form a stiff dough.
6. Pour the granulated sugar into a shallow dish.
7. Roll the dough by rounded teaspoonfuls into balls and roll each in the granulated sugar, pressing to coat.
8. Place 2 inches apart on the prepared pans.
9. Using the 2-inch bottom of a glass, flatten the cookies to about 1/4" thickness, dipping the glass into the granulated sugar before pressing each time.
10. Sprinkle with the coarse sugar.
11. Bake in the top and bottom thirds of a 350 degree F oven, switching and rotating the pans halfway through, until the cookies begin to crack, about 9 minutes.
12. Transfer to racks and let cool completely.
Title: Peanutter Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 kosher salt
- 12 unsalted butter
- 1/4 crunchy peanut butter
- 3/4 sugar
- 3/4 dark brown sugar
- 1 vanilla extract
- 2 eggs
- 1 1/2 chocolate chips
- 1 peanuts
Instructions:
1. Preheat oven to 350°F Position racks in the middle and upper third. Spray two baking sheets with cooking spray, or line with parchment.
2. Whisk flour, baking soda, and salt together.
3. Beat butter, peanut butter, sugars, and vanilla in a large bowl until creamy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture in two batches, beating after each addition. When all the dry ingredients have been beatin in, stir in chocolate chips and peanuts with a wooden spoon.
4. Drop dough by rounded teaspoons onto baking sheets, about 2 inched apart. Bake for 11 to 12 minutes, until cookies are light gold. Switch baking sheets halfway through baking time and rotate 180 degrees. Let rest on baking sheets for a minute, then transfer to a rack to cool.
5. Cookies keep for 3 to 4 days in an airtight containes.
Title: Pecan Caramel Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/4 pecans
- 1/3 heavy cream
- 3/4 cream cheese
- 20 unsalted butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1/2 pecans
- 1
Instructions:
1. Heat oven to 350°F Coat two 9-inch cake pans with nonstick cooking spray. Line with waxed paper and spray again.
2. Prepare cake following package directions using the eggs, 1 1-/4 cups water and oil.
3. Stir in the finely chopped pecans.
4. Bake for 24 to 29 minutes until cakes spring back when pressed.
5. Cool 10 minutes in pans.
6. Turn out; cool completely.
7. While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth.
8. Let cool slightly.
9. Using end of a wooden spoon, poke 12 holes randomly in each layer.
10. Pour sauce evenly over both layers and let stand for 1 hour.
11. Frosting: In a large bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth.
12. Place one layer on a serving plate; frost the top with about 1 cup frosting.
13. Top with second layer; frost top and side with remaining frosting.
14. Press coarsely chopped pecans onto side of cake.
15. Refrigerate 1 hour before serving.
Title: Herkie's Chocolate Kahlua Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 plain nonfat yogurt
- 1 canola oil
- 1/4 skim milk
- 1/3 eggs
- 2 Kahlua
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F Coat a 13 x 9-inch baking pan with.
2. nonstick cooking spray and dust with cocoa.
3. Place all ingredients except chocolate chips in a large bowl and beat with mixer for 3 minutes. Stir in chocolate chips.
4. Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool before. cutting.
Title: Coconut Jaggery Barfi
Ingredients:
- 3 cashew nuts
- 2 jaggery
- 2 unsweetened dried shredded coconut
- 1/4 milk
- 1/2 ghee
- 1 cardamom
- 1/2 salt
Instructions:
1. In a small pan, toast the cashews in a tsp of the ghee. Set aside.
2. In a medium saucepan (low heat) cook jaggery and coconut until blended being watchful that the coconut does not burn.
3. Add milk and stir 'til well blended.
4. Add the rest of the ghee, cardamom, salt, and nuts.
5. Cook stirring frequently 'til mixture is slightly pliable and begins to pull away from the sides of the pan.
6. Spread in a greased pan and refrigerate 'til firm or overnight.
7. Remove from pan (place bottom of pan in hot water a minute).
8. On a cutting board, cut into diamonds or rectangles. Wrap in waxed paper if desired.
Title: Chocolate Chip and Peppermint Crunch Crackles
Ingredients:
- 8 bittersweet chocolate
- 1/2 unsalted butter
- 1 1/2 sugar
- 1/2 eggs
- 6 1/2 vanilla extract
- 3 all-purpose flour
- 2 baking powder
- 1 salt
- 1 1/2 powdered sugar
- 3/4
- 1/4
- 1/2
Instructions:
1. Combine bittersweet chocolate, 1/2 cup butter and unsweetened chocolate in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes.
2. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract. Whisk flour, baking powder and salt in a small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.
3. Position rack in center of oven and presheat to 325 degrees F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful of each cookie, roll dough between moistened palms into 1 1/4 inch diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in cnter, about 11 minutes. Press coarsely crushed peppermints onto tops of cookies and sprinkle with powdered sugar. Transfer to racks and cool completely.
4. Can be made 1 week ahead. Store in airtight container between sheets of wax paper in refrigerator.
Title: Banana Salad
Ingredients:
- 1 brown sugar
- 1 egg
- 1 1/2 white vinegar
- 1 cornstarch
- 1 evaporated milk
- 3 -4 bananas
- 1 Spanish peanut
Instructions:
1. In top of a double boiler mix except bananas and peanuts.
2. Mix well and cook until thick.
3. Cool.
4. Alternate layers of bananas, dressing and peanuts.
Title: Cuisine Magazine Cake Mix
Ingredients:
- 1 1/2 cake flour
- 1 1/4 sugar
- 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 vegetable shortening
- 1/2 eggs
- 2 boiling water
- 1 vanilla
- 1 eggs
- 2 boiling water
- 1/2 vanilla
- 1 pecans
- 6
- 1
Instructions:
1. For the mix:
2. Place all ingredients in the bowl of a food processor.
3. Process one minute.
4. OR, combine dry ingredients in a bowl and cut in shortening until mixture resembles soft crumbs.
5. Place in a covered, airtight container and refrigerate. Will keep up to 1 month.
6. For the cake:
7. Preheat oven to 350°F.
8. Grease and flour pan(s).
9. Place mix in mixer bowl.
10. Add eggs, boiling water, and vanilla.
11. Beat at high speed 30 seconds.
12. Pour into pans and bake:
13. If using one 9"x13" pan or two 8" round cake pans, bake 20-25 minutes, or until tester comes out clean.
14. If using 16 cupcake cups (filled 2/3 full), bake 15-18 minutes, or until tester comes out clean.
15. Cool in pan(s) 5 minutes, then turn out onto wire racks.
16. Cool completely and frost as desired.
17. For cookies:
18. Preheat oven to 375°F
19. Place mix in mixer bowl.
20. Add eggs, bowling water and vanilla.
21. Beat until smooth.
22. Stir in chocolate and nuts.
23. Drop by rounded tablespoons onto greased baking sheets.
24. Bake 12-15 minutes.
25. Cool on wire racks.