lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Potato Crunch
Ingredients:
- 1/2 dry milk
- 1 flour
- 1 sugar
- 1/2 real butter
- 1/2 nutmeg
- 1/2 real butter
- 6 sweet potatoes
- 1/2 real butter
- 1 sugar
- 1
Instructions:
1. Preheat oven at 375 degrees F.
2. Mix the first 5 ingredients in a food processor like cornmeal and put aside (Make sure this is cold so it turns crumbly).
3. Bake the sweet potatoes until they are soft (It's better to bake than to boil, since it keeps the vitamins and color).
4. Peel and beat with a mixer in a large bowl (this will remove the strings from sweet potatoes, so discard when strings show).
5. Add in sugar, nutmeg, butter and extract and mix well.
6. Put in 13" x 9" pan.
7. Top with dry mixture.
8. Chop last stick of butter and put the pats on top of crumble mixture (this will make the topping golden brown).
9. Bake for 20 minutes or until golden brown.
Title: Festive Deep Red Velvet Christmas Cupcakes
Ingredients:
- 1 eggs
- 2 buttermilk
- 5 butter
- 1/2 cream cheese
- 1 vanilla
- 1 heavy whipping cream
- 1/2 powdered sugar
- 1 sugar
- 2 sugar
- 3
- 1
- 6
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 12 count muffin pan and a 6 count muffin pan with silver foil liners, for a total of 18 large cupcakes.
3. In a large mixing bowl, electrically beat cake mix, cocoa, eggs, oil, buttermilk and red decorating paste for about 4 minutes.
4. Pour batter evenly between the cupcakes until about two-thirds full.
5. Bake 19-24 minutes or until toothpick comes up clean from center.
6. Allow to cool for 15 minutes.
7. Transfer to wire rack and cool completely.
8. Microwave cream cheese and butter for around 15 seconds to bring to room temperature.
9. Beat cream cheese, butter, vanilla and the whipping cream for about 3 minutes until fluffy.
10. Add confectioner’s sugar and beat until desired consistency is reached.
11. Frost 9 of the 18 cupcakes with ½ of this white frosting.
12. Sprinkle white frosted cupcakes with red sanding sugar.
13. In the remaining ½ frosting, add green decorating paste and beat until blended.
14. Frost the remaining 9 cupcakes with this green frosting.
15. Sprinkle green frosted cupcakes with white sanding sugar.
Title: Carrot Cupcakes
Ingredients:
- 4 eggs
- 2 sugar
- 1 all-purpose flour
- 2 ground cinnamon
- 2 baking soda
- 1 baking powder
- 1 ground allspice
- 1 salt
- 1/2 carrots
- 3 cream cheese
- 1 butter
- 1/4 margarine
- 2 confectioners' sugar
- 1/2 flaked coconut
- 1/2 pecans
- 1/2 raisins
Instructions:
1. In a mixing bowl, beat eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
2. Fill greased or paper-lined muffin cups 2/3 full. Bake at 325 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
3. For frosting, in a mixing bowl, beat cream cheese and butter until combined. Gradually beat in confectioner's sugar. Stir in coconut, pecans and raisins. Frost the cupcakes. Store in the refrigerator.
Title: Perfect Tender Flaky Pie Crust
Ingredients:
- 2 2/3 all-purpose flour
- 1 1/2 salt
- 3/4 canola oil
- 4 cold water
Instructions:
1. Measure flour and salt into bowl. Add oil; mix with a fork, until particals are the size of small peas. Sprinkle with water, 1 tablespoon at a time, until flour is moistened and dough almost cleans the sides of the bowl. (If dough seems too dry, 1 to 2 tablespoons oil can be added. Do not add water.If dough seems a bit too wet, add a tiny bit of additional flour).Gather dough together;PRESS FIRMLY INTO A BALL. After pressing firmly into a ball,the less the dough is handled the more flaky the crust will be.
2. Divide dough in half ; place one half cut side down and flatten into a round. Roll each round of dough between two sheets of wax paper. Gently peel off one sheet of wax paper and turn dough upside down. Peel off remaining sheet of wax paper after placing bottom crust into pan leaving a 1/2 inch overlap around pan edge.( Fill with desired pie filling.) Repeat with top crust rolling out same as bottom crust leaving 1 inch overhang around pan edge). Fold and roll top edge under lower edge, pressing on the rim to seal; flute edges as desired.
3. Cut slits to vent steam in top of pie. I usually moisten my hands with a little water and dab across top crust. Sprinkle a tiny bit of sugar across the top of the pie, but not on the fluted areas of crust. Bake as directed following your pie recipe.
4. *Do not use quick mixing flour in this recipe. If using self-rising flour,omit the salt. Pie crusts made with self-rising flour will differ in flavor and texture from those made with regular flour. (I always use regular flour.).
5. Lots of people say they can't make a good pie crust. You can using this recipe,just work with the dough. It may take a time or two, until you become used to making the dough and working with it. Just remember to press the dough into a firm ball before rolling it out between the wax paper sheets. Another small bonus for me is that it uses oil instead of hydrogenated fats.
Title: Blueberry Coffee Cake Muffins
Ingredients:
- 3/4 unsalted butter
- 1 white sugar
- 1/2 brown sugar
- 3 eggs
- 2 pure vanilla extract
- 8 plain yogurt
- 1/4 milk
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 lemon, zest of
- 2 1/2 fresh blueberries
Instructions:
1. Preheat the oven to 350 degrees F. Place liners in muffin tin.
2. In a large bowl Cream the butter and sugar until light and fluffy, about 5 minutes with a mixer on medium speed.
3. With the mixer on low speed, add the eggs 1 at a time.
4. Then, add the vanilla,yogurt, and milk.
5. In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
6. In a small bowl using a spatula mix 2 cups of blueberries with 1 tablespoon of the flour mixture.
7. Add the flour mixture to the batter and use a wooden spoon to mix together until just combined . . .
8. Fold in the 2 cups of blueberries and lemon zest with a spatula and be sure the batter is completely mixed.but do not overmix.
9. Scoop the batter into the prepared muffin pans , using an ice cream scoop or 1/4 measuring cup.
10. Top each muffin with two blueberries from 1/2 cup of blueberries.
11. Bake for 25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Title: Pavlova
Ingredients:
- 4 caster sugar
- 3/4 cornflour
- 3 white vinegar
- 1 strawberry
Instructions:
1. Beat the egg whites until soft peaks formed.
2. then add caster sugar, one tablespoon at a time and beat until the sugar dissolved and the mixture looks white and glossy.
3. add the cornflour and the vinegar and fold them gently into the mix.
4. Then put the mixture on a tray lined with baking paper.
5. Make the grooves along the sides by using a butter knife.
6. Bake at 150 C for 45-50 minutes.
Title: No-bake pot de creme
Ingredients:
- 2/3 egg
- 1 sugar
- 2 salt
- 1 hazelnut-flavored liqueur
- 1 dark rum
- 2 sugar
- 1 mint sprig
- 2
Instructions:
1. Heat milk in a small pan over moderate heat until it comes to a boil.
2. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur.
3. Run processor or turn on blender to low setting.
4. Pour in boiling milk in a slow stream.
5. Process or blend 1 minute, until smooth.
6. Spoon chocolate into 4 demitasse cups and chill.
7. Beat cream until soft peaks form.
8. Add sugar and beat to combine.
9. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
10. Place cups on saucers and serve with demitasse spoons.
11. If you use teacups, this recipe will yield 2 cups, rather than 4.
Title: Frosted Mincemeat Bars
Ingredients:
- 1/4 butter
- 1 white sugar
- 2 eggs
- 1 all-purpose white flour
- 1 1/2 baking powder
- 1 salt
- 1 walnuts
- 2
- 1/2
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs, alternating with sifted dry ingredients.
3. Add mincemeat, orange rind and nuts.
4. Spread in a well greased 8 x 8 square pan.
5. Bake approximately 35 - 40 mins.
6. Oven 325.
7. If your mincemeat is runny please drain it a little.
8. Frosting:.
9. 1/4 cup butter.
10. 1 egg yolk.
11. flavoring of your choice.
12. 1-1/3 cups of icing sugar.
13. Beat well and frost cold cake.
14. Keep cake well covered in fridge.
Title: Mom's Pumpkin Pie Bars
Ingredients:
- 1 flour
- 1/2 oatmeal
- 1/2 brown sugar
- 1/4 butter
- 16 pumpkin
- 12 evaporated milk
- 2 eggs
- 3/4 sugar
- 1/2 salt
- 1 cinnamon
- 1/2 ginger
- 1/4 clove
Instructions:
1. Mix first four ingredients together and press into a 9x13 inch ungreased pan; bake 15 minutes at 350 degrees.
2. Mix remaining ingredients and pour onto crust.
3. Bake 20 minutes at 350 degrees, until set.
Title: Banana Yogurt Pops
Ingredients:
- 2 bananas
- 2 plain yogurt
- 1/4 milk
- 1 sugar
Instructions:
1. Mash the bananas, mix with yogurt, then add milk and sugar. Pour into
2. molds and freeze.
Title: Thai Black Rice Pudding
Ingredients:
- 1 black rice
- 1/2 salt
- 1/2 sugar
- 3 1/2 cold water
- 1 coconut milk
Instructions:
1. Place rice in a bowl and rinse with water by stirring in a counter clockwise motion.
2. Do this repeatedly until the water is clear and clean, indicating the rice is clean.
3. Pick out any odd grains.
4. In a medium saucepan, stir rice, salt, sugar and water and bring to a boil.
5. Stir well and reduce heat to low.
6. Cover and simmer gently for 1 1/2 hours to 2 hours until all of the water has been absorbed and the rice is tender.
7. Stir in the coconut milk and serve immediately as a hot dish.
8. Or chill and serve cold.
Title: Easy Pecan Bars
Ingredients:
- 4 eggs
- 1 brown sugar
- 1 vanilla
- 2 biscuit mix
- 2 pecans
Instructions:
1. Preheat oven to 350 degrees F. Grease 9×13" pan.
2. In large bowl, beat eggs and add sugar and vanilla. Stir in biscuit mix and pecans. Stir until moistened. Pour into prepared pan and bake 30-35 minutes. Cool before cutting into squares.
Title: Stuffed Peaches
Ingredients:
- 6 amaretto liqueur
- 100 sugar
- 2 butter
- 2 icing sugar
- 75
- 40
- 50
Instructions:
1. Pre heat the oven to moderately hot.
2. Cut the peaches in half and remove the stones. With a teaspoon remove some of the flesh from the centres. Chop this and place in a bowl with the crushed biscuits, liqueur. egg yolks, sugar, almonds and most of the butter and mix well.
3. Stuff each peach with the mixture and top each with a knob of butter. Put them on an oiled baking tray and cook in a moderately hot oven for 35-40 minutes.
4. Arrange the peaches on a serving dish and sprinkle with icing sugar to serve. Extra biscuits can be served alongside peaches.
Title: Simple Dessert Egg Rolls
Ingredients:
- 8 cream cheese
- 1 sugar
- 3/4 vanilla flavoring
- 1 blueberries
- 40
Instructions:
1. Cream the cream cheese with the sugar and vanilla. This works best if the cream cheese is softened, but the mixture will need to be chilled before using as a filling.
2. Before you begin preparing your rolls, turn the heat on the oil to 350* F. I use a fry pot with a temperature gauge that holds the temp of the oil.
3. Place an egg roll wrapper on the counter so you are looking at a diamond. Place 1/8 of the chilled filling in a rectangle between the two side corners, leaving enough space for the corners to be folded over. (I hope that makes sense, see the photos if it doesn't.) Place 4-5 blueberries on top of the cream cheese mixture.
4. Fold up the bottom corner of the wrapper, over the filling. Fold the two side corners over the filling as well. Roll away from you, and moisten the top corner to seal. (I dab my finger in a cup of water, and touch the top corner before I begin rolling.).
5. Fry 3-4 at a time, allowing the oil to return to temperature between batches. Fry for 1 minute on the first side, flip and fry for 30 seconds more, until barely golden. The cream cheese filling will become liquid of you leave it in too long. Immediately dust with powdered sugar, and allow to rest 5-10 minutes before serving.
6. The filling is messy, and is best eaten with a fork, or over a plate.
Title: Egg ’n’ Grogg Pie from Four & Twenty Blackbirds
Ingredients:
- 3/4 cream cheese
- 3/4 granulated sugar
- 1/4 kosher salt
- 1/2 vanilla bean paste
- 1/2 nutmeg
- 1/4 ground allspice
- 1/4 ground cinnamon
- 1 ground cloves
- 3 eggs
- 1 heavy cream
- 3 dark rum
- 1/2 fresh lemon juice
- 1 granulated sugar
- 2 kosher salt
- 1/4 unsalted butter
- 4
- 1
Instructions:
1. NOTE:
2. We use dark rum, but you can also use brandy or white or gold rum. Grate a little fresh nutmeg on top when the pie is cooled for an especially fragrant dessert.
3. Gingersnap Crust:
4. In the bowl of a food processor fitted with the blade attachment, grind the gingersnap cookies to fine crumbs. Add the sugar, salt and melted butter and pulse just to incorporate.
5. Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom, and then create a circle about 1 inch in to separate the crumb for the sides from the crumb for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom) of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed cup to smooth out bumps. Freeze until solid, about 10 minutes. Preheat the oven to 350°F.
6. Bake on the center oven rack for 12 to 14 minutes, until fragrant and darkened slightly. . If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. While hot from the oven, moistureproof the crust by brushing the bottom lightly with the egg white wash, if desired. Bake for an additional minute to set the egg white wash. Cool completely on a wire rack. Refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier.
7. Making the Pie:
8. Position a rack in the center of the oven and preheat the oven to 325°F. Place the prepared crumb shell on rimmed baking sheet.
9. In the bowl of an electric mixer fitted with the paddle attachment, blend the softened cream cheese with the sugar, salt, vanilla paste, nutmeg, allspice, cinnamon, and cloves until well mixed. Beat in the eggs one at a time, followed by the heavy cream, rum, and lemon juice. Stir until well combined.
10. Carefully pour the filling into the pie shell; to avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and letting the filling dribble into the pan. Bake on the middle rack of the oven for 40 to 45 minutes, rotating 180 degrees when the edges start to set, about 25 minutes through baking. The pie is finished when the edges are set and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
11. The pie will keep refrigerated for 2 days or at room temperature for 1 day.
Title: Pecan Pie Brownies -- Version II
Ingredients:
- 1/4 unsalted butter
- 2 flour
- 1/4 brown sugar
- 1/4 corn syrup
- 5 eggs
- 1 vanilla
- 1 1/2 pecans
- 1 water
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F. Position a rack in the lower third of the oven. Spray the bottom only of a 13x9-inch baking pan with nonstick cooking spray.
2. In a medium saucepan over medium heat, melt the butter; stir in flour until blended. Stir in brown sugar, corn syrup and 2 of the eggs until well blended. Cook over medium heat about 4-5 minutes, stirring constantly, until bubbly. Remove from heat. Stir in vanilla and pecans. Set aside.
3. In a medium-sized mixing bowl, mix the brownie mix, oil, water and remaining 3 eggs with a wooden spoon until just blended and alll dry ingredients are moistened. Spread batter into prepared pan; spoon pecan mixture evenly over top.
4. Bake 32-35 minutes or until a toothpick inserted 2 inches from side of pan comes out clean or almost clean (do NOT overbake).
5. Transfer to a wire rack and cool completely. Cut into squares. Makes 24 large brownies or 36 small ones.
Title: Healthier Butterscotch Pecan Dessert
Ingredients:
- 1/2 light butter
- 1/2 flour
- 1/2 whole wheat flour
- 1/2 pecans
- 8 low-fat cream cheese
- 1 confectioners' sugar
- 8 Cool Whip Free
- 3 1/2 skim milk
- 2 fat free sugar-free instant butterscotch pudding mix
Instructions:
1. In a bowl, cut the butter into the flours until crumbly.
2. Stir in the pecans.
3. Press into an ungreased 13x9x2-inch baking pan.
4. Bake at 350 degrees for 20 minutes or until lightly browned.
5. Cool.
6. In a mixing bowl, beat the cream cheese and sugar til fluffy.
7. Fold in one cup of Cool Whip Free and spread over the crust.
8. Combine milk and pudding mix until smooth; pour over cream cheese layer.
9. Refrigerate for 15-20 minutes or until set.
10. Top with remaining Cool Whip Free.
11. Refrigerate for 1-2 hours.
Title: Lemon Upside Down Cake
Ingredients:
- 4 lemons
- 1/2 butter
- 3/4 light brown sugar
- 1 1/2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 vanilla bean
- 3/4 sugar
- 2 eggs
- 1/2 milk
Instructions:
1. Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.
2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.
3. Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.
4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.
5. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.
6. Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.
Title: Greek Cookies With Confectioners' Sugar (Kourabiedes)
Ingredients:
- 1 whipped butter
- 3/4 confectioners' sugar
- 2 vanilla extract
- 2 brandy
- 4 1/2 all-purpose flour
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Whip butter until white.
3. Slowly add sugar, vanilla, and brandy.
4. Gradually add flour, 1 cup at a time.
5. Shape cookies by rolling into balls (about the size of a meatball), then gently press your thumb into the top of the cookie and twist slightly.
6. This will help flatten the cookie just a bit.
7. Place cookies on a cookie sheet and bake for 20 minutes or until the cookies are sand colored.
8. Sift confectioner's sugar onto a large sheet of wax paper.
9. Upon removing cookies from oven, carefully place on sugar and sift additional sugar to cover the tops and sides of cookies.
Title: Cinnamon Apple Crisp
Ingredients:
- 3/4 brown sugar
- 3/8 whole wheat flour
- 3/4 old fashioned oats
- 3/4 sweetened flaked coconut
- 1/4 pecans
- 1 1/2 ground cinnamon
- 1/4 ground ginger
- 6 butter
- 4 granny smith apples
- 1/2 sugar
Instructions:
1. Preheat oven at 350 degrees F.
2. Find a 9 or 10 inch pie plate, spray with non stick spray.
3. Start with the crisp:.
4. Place brown sugar, flour, oats, and coconut in a medium bowl, using your hands mix. Add pecans, cinnamon, and ground ginger. Toss gently. Pour melted butter evenly over the dry mixture and stir with spoon until well mixed and evenly moist.
5. Filling:
6. Prep apples, peel, core, and chop. Put in apples in another medium bowl and add 1/2 cup sugar on top and mix with spoon.
7. Final assembly:.
8. Pour filling into pie plate, and sprinkle crisp topping evenly over filling. Don't forget to lick the topping your fingers --
9. Put on middle shelf of oven, bake 45 - 55 minutes.
Title: Raspberry Torte With Graham Cracker Crust
Ingredients:
- 2 1/4 - 2 1/2 graham cracker crumbs
- 1/3 oleo
- 4 eggs
- 1 sugar
- 2 cream cheese
- 1/4 cornstarch
- 1/2 water
- 1/3 sugar
- 2 frozen raspberries
Instructions:
1. Combine graham cracker crumbs and melted oleo.
2. Put in greased 13x9 inch pan.
3. Beat 2 eggs with sugar with mixer until well blended.
4. Add two more eggs and cream cheese and beat well.
5. Pour on top of crust.
6. Bake at 350 degrees for 20-30 minutes.
7. Cool on wire rack.
8. While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
9. Bring to a boil on medium-high heat.
10. Cook until thickened.
11. Cool and add half package of reserved raspberries.
12. Pour over cooled filling and refrigerate covered.
13. Top with Reddi-Wip when serving.
Title: Spiced Pear Cake
Ingredients:
- 1 bartlett pears
- 1 eggs
- 3 water
- 1/2 ground ginger
- 3/4 salt
- 2 walnuts
- 1/2 icing sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a bundt pan with cooking spray.
3. Drain pears; pat dry; cut into small chunks.
4. Mix cake mix with the eggs, oil, water, ginger and salt.
5. Mix in nuts and pears.
6. Pour batter into prepared pan; bake for 40 minutes.
7. Remove to wire rack and cool.
8. When cool sift icing sugar over the top.
Title: Creme Caramel
Ingredients:
- 2 sugar
- 2 1/2 heavy cream
- 2 1/2 milk
- 1 vanilla bean
- 6 eggs
- 6
Instructions:
1. Line two 1-quart tin charlotte molds with caramel: Dissolve 1/2 cup sugar with 2 tablespoons water in each mold by swirling the water into the sugar.
2. Do not stir.
3. Cover mold and place on low heat until sugar is completely dissolved.
4. Uncover and raise heat.
5. Boil syrup until it begins to turn a golden color.
6. Swirl pan over heat, and when desired caramel color is reached, remove from heat and plunge bottom of mold into cold water for a few seconds to stop the cooking.
7. Swirl the caramel around the sides of the mold and invert on a plate to cool.
8. Preheat oven to 325°.
9. Simmer the cream and milk with the vanilla for 5 minutes.
10. Beat the remaining 1 cup sugar into the eggs and yolks and continue beating until the mixture is light and fluffy.
11. Gradually, add the hot milk and cream, beating continually.
12. Strain the mixture into the prepared molds.
13. Put the molds in a pan and pour boiling water into the pan to come halfway up the molds.
14. Bake for about 45 minutes, or until custard is firm.
15. Cool.
16. To unmold, run a sharp knife around the edge of the custard.
17. Put the serving dish over the mold and quickly invert.
18. Pour the remaining caramel around the custard.
Title: Simple White Cake
Ingredients:
- 1 white sugar
- 1/2 butter
- 2 eggs
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1 3/4 baking powder
- 1/2 milk
Instructions:
1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
3. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
4. Combine flour and baking powder, add to the creamed mixture and mix well.
5. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
6. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.