lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Butter Pecan Cookies
Ingredients:
- 3/4 butter
- 1 instant butterscotch pudding mix
- 1 1/4 all-purpose flour
- 1/2 pecans
Instructions:
1. In a mixing bowl, cream butter and pudding mix.
2. Gradually beat in flour.
3. Fold in pecans.
4. Roll into 1 1/2-inch balls.
5. Place balls 2-inches apart on greased baking sheets.
6. Flatten to 1/2-inch with a greased glass.
7. Bake at 375 degrees Fahrenheit for 10 to 13 minutes or until light golden brown.
8. Remove to wire racks.
Title: Lemon Blueberry Cake & Hot Honey-butter Sauce
Ingredients:
- 1 1/2 flour
- 1/2 nutmeg
- 1/2 salt
- 2 baking powder
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 vanilla
- 3/4 milk
- 2 fresh lemon juice
- 2 fresh lemon rind
- 1 fresh blueberries
- 1/2 water
- 1 cornstarch
- 1/2 honey
- 2 butter
- 1 lemon juice
Instructions:
1. *Makes1 cup of sauce Preheat oven to 350 degrees.
2. Cake Grease and flour a 8" square pan.
3. Blend flour, nutmeg, salt and baking powder together.
4. In a small bowl mix milk, lemon juice and rind together.
5. In a large bowl cream butter with sugar.
6. Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
7. Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
8. Gently fold in blueberries.
9. Pour into prepared pan and bake at 350 degrees for 50 minutes.
10. Remove from pan and cool slightly.
11. Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
12. Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
13. Boil over low heat, stirring occasionally.
14. When ready sauce is thick and clear.
15. Pour hot sauce over the warm cut cake and enjoy.
16. Down home comfort food.
Title: Bunny Patch Dessert
Ingredients:
- 1 Cool Whip
- 1 flaked coconut
- 1 marshmallows
- 1 jelly beans
- 1
Instructions:
1. Line bottom of 9x13 dish with cake slices.
2. Top evenly with pie filling.
3. Spread all of the cool whip over filling.
4. Refrigerate 1 hour.
5. Before serving tint coconut green, to desired color.
6. Sprinkle over cool whip.
7. Sit bunnies on top of"grass" and place eggs around bunnies.
Title: Lemon Chiffon Cake
Ingredients:
- 7 eggs
- 2 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 3/4 water
- 1/2 lemon peel
- 1 vanilla
- 2 cream of tartar
- 1/2 butter
- 1/3 confectioners' sugar
- 3 lemon peel
- 4 1/2 salt
- 1 lemon juice
- 1/4
Instructions:
1. Set oven to 325 degrees F. (lowest oven rack).
2. Prepare an ungreased 10-inch tube pan.
3. Let the eggs stand out at room temperature for 30 minutes.
4. In a large mixing bowl combine flour, sugar, baking powder and salt.
5. In another bowl whisk the egg yolks with water, oil, lemon peel and vanilla; add to the dry ingredients and beat until well blended.
6. In another large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form; fold into the batter.
7. Gently spoon into prepared tube pan, then cut through batter with a knife to remove the air pockets.
8. Bake on lowest oven rack for 50-55 minutes or until the top springs back when lightly touched.
9. Immediately invert the pan.
10. Cool completely (about 1 hour).
11. Run a knife around the side and center tube of the pan.
12. Remove cake to a serving plate.
13. In a small bowl combine frosting ingredients; beat until smooth.
14. Spread over top of the cake.
Title: Easiest Crock Pot Fruit Cobbler
Ingredients:
- 1 butter
- 1/2 cherry pie filling
- 1 walnuts
- 1/3
Instructions:
1. Melt your butter in a microwave-safe container.
2. Stir in the cake mix until well combined and crumbly.
3. Dump your pie filling into the crock-pot.
4. Evenly spread your cake mixture over top.
5. Sprinkle with nuts (or you can mix your nuts in with the cake).
6. This can be altered to fit your family's taste (try pecans instead of walnuts, or peach pie filling instead of cherry). Multiple combinations and possibilities.
7. Cook on HIGH 2 hours or LOW 4 hours. Serve warm, with whipped cream or ice cream.
Title: Carrot Cake -Sugar Free
Ingredients:
- 1 1/2 carrots
- 2 eggs
- 1/2 whole wheat flour
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1 cream cheese
- 1/2 fat free cream cheese
- 8 vanilla extract
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Combine carrots, eggs, oil, and baby food in a large bowl.
3. In smaller bowl, mix together flour, baking soda, cinnamon, and salt. Then stir these dry ingredients into the carrot egg mix.
4. Pour into greased 8"square pan. Bake 30 minutes
5. Figures are for the whole cake and frosting.
6. using nonfat cream cheese=1326 cals, 110 fat, 75 fiber.
7. using reg. cream cheese=1606 cals, 150 fat, 75 fiber.
Title: Bourbon Pecan Pound Cake
Ingredients:
- 1/2 butter
- 2 1/2 sugar
- 6 eggs
- 3 cake flour
- 2 baking powder
- 1 salt
- 1 nutmeg
- 1 sour cream
- 1/2 Bourbon
- 1 1/2 pecans
- 2 powdered sugar
- 1 Bourbon
- 2 water
Instructions:
1. Combine butter and sugar in bowl of electric mixer and blend until light and fluffy.
2. Add eggs one at a time, beating constantly.
3. Sift together flour, baking powder, salt, and nutmeg.
4. Blend sour cream and bourbon.
5. Alternately add flour and sour cream mixture to batter.
6. Add pecans.
7. Grease bottom and sides of tube or bunt pan.
8. Pour in batter and bake at 325 degrees for about one hour and 30 minutes.
9. Test cake frequently after first hour and 15 minutes for doneness.
10. Let cake cool in pan for 15 minutes before turning out on wire rack.
11. To prepare glaze, combine sugar and bourbon.
12. Stir while gradually adding water.
13. Add only enough water to make a pourable glaze without allowing mixture to become too thin.
14. Pour glaze over top of warm cake and let dribble down sides.
Title: Taco Bell Style Cinnamon Twists
Ingredients:
- 5 sour cream
- 5 granulated sugar
- 5 salt
- 1 all-purpose flour
- 1/4 cinnamon
- 2 1/2 sugar
- 1/2 powdered sugar
- 2
- 16
Instructions:
1. Combine first set of ingredients, adding each ingredient as listed, and enough flour so that the dough is no longer sticky, but still very soft.
2. Using a floured working surface, roll small portions of dough at a time to paper-thin. Cut into 2 x 5-inch strips, and arrange in single layer on oiled cookie sheets.
3. In a deep, heavy saucepan or deep fryer, bring oil (at least 3 inches deep) to 400°F Carefully add a few strips to the oil. They'll fall to the bottom but will surface as they brown (about 2 minutes).
4. Lift out with tongs and drop into brown grocery bag containing seasoning mix. Gently shake then remove coated strips. Serve immediately.
Title: Spiced Pear Layered Dessert - K
Ingredients:
- 1 eggs
- 2 water
- 1 milk
- 2 1/2 instant vanilla flavor pudding and pie filling
- 2 ground cinnamon
- 1/2 pears
- 1
- 2
Instructions:
1. NOTE:
2. 2 eggs and 1 cup water had to be put in so recipe would be posted.
3. Please use whatever indgredients are on your gingerbread mix box.
4. PREPARE gingerbread as directed on package; cool completely.
5. Cut into 1/2-inch cubes.
6. POUR milk into large bowl.
7. Add dry pudding mixes and cinnamon.
8. Beat with wire whisk 2 minute or until well blended.
9. Gently stir in 2 cups of the whipped topping.
10. Layer one-third each of the gingerbread cubes, pears and pudding mixture in 3-qt. serving bowl; repeat layers twice.
11. REFRIGERATE at least 1 hour.
12. Top with the remaining 1 cup whipped topping just before serving.
13. Cover and refrigerate any leftover dessert.
14. JAZZ IT UP:
15. Sprinkle lightly with chopped toasted Pecans or Walnuts just before serving.
Title: Brown Butter Apple Cobbler
Ingredients:
- 3 apples
- 5 sugar
- 1 lemon juice
- 4 unsalted butter
- 3 flour
- 1 1/2 baking powder
- 1/8 salt
- 3/4 buttermilk
- 1/4 nutmeg
- 1/4 demerara sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. In a saucepan over medium heat, stir together apples, 1/4 cup sugar, and lemon juice: stir constantly until mixture comes to a simmer, then remove from heat.
3. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it becomes golden in color and takes on a nutty aroma, about 2 to 3 minutes; pour brown butter into an 8 x 8 inch baking dish.
4. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt; pour in the buttermilk and mix just until dry ingredients are moistened.
5. Spoon the batter on top of the brown butter, using a spatula to smooth out the batter, but being careful to not mix it into the brown butter.
6. Scatter the apples and juice on top of the batter; sprinkle almonds over top and dust with nutmeg and demerara sugar.
7. Bake until golden, 50 to 55 minutes; transfer pan to wire rack to cool.
8. Serve warm.
Title: Coconut Pudding Squares
Ingredients:
- 15 graham crackers
- 1 sugar-free instant vanilla pudding mix
- 1 sugar free instant coconut pudding mix
- 2 mandarin orange
- 4
- 1/4
- 1
Instructions:
1. Place half the graham crackers in a 9 inch square pan.
2. Mix together the remaining ingredients, except for the mandarin oranges.
3. Pour the pudding mixture over the graham crackers.
4. Add another layer of graham crackers.
5. Top with pudding mixture, garnish with oranges, and chill for 4 hours.
6. Cut into 12 servings and serve.
Title: Meltaway Shortbread Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 3 shortening
- 2 sugar
- 1 all-purpose flour
- 3 -4 coconut
- confectioners' sugar
Instructions:
1. Cream margarine, shortening and sugar, then add flour; whirl coconut in food processor, scrape down container and whirl again; add to flour mixture and blend well.
2. Place two 16-inch lengths of plastic wrap on flat counter and spoon half of dough along the lengthwise center of each piece of plastic; fold edges of plastic over dough and shape into a"log" a little larger than the diameter of a golf ball; fold plastic wrap ends under and chill in refrigerator until firm.
3. When dough has chilled, preheat oven to 375° and slice rounds/discs of dough approximately 1/4-inch thick; arrange on non-stick cookie sheet and bake for about 15 minutes until lightly browned.
4. Remove from baking sheet and immediately place in confectioners' sugar, cover both sides of cookie, shake off excess, then place sugar coated cookies on a wire rack to cool; the cookies are very tender when they are warm and will break easily.
5. When cookies are completely cool, coat in confectioners' sugar a second time then store in a cool place.
Title: Summer Raspberry Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 3/4 sugar
- 2 eggs
- 1 1/2 baking soda
- 2 plain yogurt
- 1/2 vinegar
- 1 vanilla extract
- 1 whole wheat flour
- 1 white flour
- 1 fresh raspberry
- 2 icing sugar
- 1 plain yogurt
- 1 butter
Instructions:
1. Mix together, eggs, sugars and butter until creamy, add vanila extract.
2. Sift together flours and baking soda.
3. Add creamy mixture to the dry ingredients.
4. Gently incorporate the fresh raspberries.
5. Butter 8 x 8 square pan.
6. Bake at 350 F for approximately 30-35 minutes (convection oven).
7. For icing: mix together icing sugar, yogourt and butter. Drizzle all over cake.
Title: Patty's No Fail Pie Crust
Ingredients:
- 2 white flour
- 1 vegetable shortening
- 1/3 water
- 1/2 salt
Instructions:
1. Blend flour, salt, and Crisco with a fork or pastry cutter until well blended.
2. Add water and continue blending until soft dough forms.
3. Form into
4. a ball and refridgerate for one hour before rolling out.
5. Cut ball into
6. halves and roll each half to form the top and bottom crusts.
7. May be frozen
8. for use later. Freeze in a ziplock bag. Allow two hours to thaw before
9. rolling out.
Title: Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 4 eggs
- 2 sugar
Instructions:
1. in large bowl beat eggs to break up yolks.
2. add sugar and peanut butter. mix well, using a spoon, it's too thick for a mixer.
3. preheat oven to 350 degrees while batter firms up. once oven is ready, spoon cookies out onto a cookie sheet and bake for about 10 minutes, depending on size.
Title: Erupting Volcano Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 cherry pie filling
- 1/2 graham crackers
- 1 Jello gelatin
- 6 egg
- 1 powdered sugar
- 1 boiling water
- 1 1/2
- 3
- 2
- 1/4
Instructions:
1. Mix cake mix according to package directions, blending with eggs, oil & water. Spoon the cherries from the pie filling into the chocolate cake mix. Set the remaining cherry pie filling sauce aside for later. Bake in a greased 2 quart glass bowl according to temperature on box-- additional baking time may be necessary. Be sure cake is firmly set.
2. Remove cake from oven and cool completely. When cool, invert cake onto a 9x13 pan. Crush graham crakers well and sprinkle around the cake (volcano) as beach sand -- leaving an area off to the side for the blue ocean water.
3. In the water area, spoon the partially set prepared blue jello into place. It should be solid enough not to run everywhere.
4. Using a glass candle votive holder (or a shot glass), press down into the top of the volcano to create an area for the dry ice to sit. Leave in place.
5. Spoon remaining cherry pie filling sauce onto the top of the volcano (around the edges of the votive holder but not into it) and let drip down the sides, for a lava-looking effect. Store cake in fridge until ready to serve.
6. Just before serving, prepare the lava for eruption. Scrub the egg shell of the egg until it is clean and towel dry. Separate the egg white and discard yolk. Beat the white with the powdered sugar and red food coloring until peaks form.
7. Place a couple small chunks of dry ice (handle dry ice using gloves at all times!) into votive holder on top of cake. Pour 2 oz. of boiling hot water into egg mixture. Pour that hot liquid (the watery part -- not the chunks of whipped egg) onto the dry ice, but don't overflow the votive. The dry ice will cause the egg frosting to bubble out and over the cake. Your eruption will last about 5 minutes and you can repeat if desired!
Title: Pouding Du Chômeur -- Vanilla Cake With Caramel Topping
Ingredients:
- 2 shortening
- 3/4 baking powder
- 1 1/2 milk
- 1/3 egg
- 1 unbleached all-purpose flour
- 1 salt
- 1/2 vanilla
- 1 brown sugar
- 2 water
- 1 unsalted butter
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the shortening and sugar in a medium bowl.
3. Add the egg and mix well.
4. In another bowl, mix the flour, salt and baking powder.
5. Add the flour alternating with the milk to the sugar mixture.
6. Stir in the vanilla.
7. For the sauce:
8. In a sauce, add the brown sugar, water, butter (and nuts, if using) and boil for 8 minutes.
9. Pour the batter into a loaf pan and pour the hot sauce on top of the batter.
10. Bake in the oven for about 35-40 minutes.
11. A toothpick should come out clean when inserted into the middle of the cake.
12. To serve:
13. Cool slightly and serve with ice cream.
Title: Double Chocolate-Orange Cupcakes W/ Orange Buttercream Frosting
Ingredients:
- 1 eggs
- 1 butter
- 4 orange zest
- 1/3 vanilla extract
- 1 1/4 butter
- 1 -2 confectioners' sugar
- 1
- 3/4
- 2
- 1
- 2 -3
Instructions:
1. Microwave 1 cup chocolate morsels in a 2-cup glass measuring cup at HIGH 1 minute, stirring after 30 seconds.
2. Stir until smooth.
3. Cool slightly.
4. Beat cake mix and next 3 ingredients at low speed with an electric mixer until moistened.
5. Increase speed to medium, and beat 1 to 2 minutes or until well blended and smooth.
6. Add melted chocolate, orange zest, and vanilla, beating until blended.
7. Spoon batter by 1/4-cupfuls into paper baking cups in muffin pans.
8. Bake at 375° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean.
9. Let cool in pans on wire racks 5 minutes. Remove from pans, and cool completely on wire racks.
10. Spread Orange Buttercream Frosting evenly over cupcakes.
11. Frosting directions:
12. Beat butter and orange rind at medium speed with an electric mixer until creamy.
13. Gradually add confectioners sugar, beating until well blended.
14. Stir in 2 tablespoons orange juice, adding additional orange juice, if necessary, to reach desired consistency.
15. Place remaining chocolate morsels in a 1-qt. zip-top plastic freezer bag; seal bag.
16. Microwave at MEDIUM (50% power) 45 seconds to 1 minute, turning bag over after 30 seconds.
17. Squeeze chocolate in bag until smooth.
18. Cut a tiny hole in 1 corner of bag.
19. Pipe melted chocolate over Orange Buttercream Frosting on cupcakes by gently squeezing bag.
Title: Angel Cake With Strawberries and Citrus Cream
Ingredients:
- 1 confectioners' sugar
- 2 orange zest
- 1 lemon zest
- 1/2 vanilla
- 1/2 strawberries
- 12 orange zest
- 2
- 6
Instructions:
1. In a chilled bowl, whip cream until thick. Beat in confectioners sugar just untl soft peaks. Beat in orange lemon zest and vanill just until stiff peaks. (Cream can be covered and refrigerated for up to 8 hours. Whisk lightly before serving).
2. Preheat broiler. Place cake under broiler, turning once and rotating baking sheet as necessary for 1-2 minutes per side or just until golden.
3. Place a slice of cake on each serving plate. Top with a dollop of the whipped cream; spoon strawberries on top. Top with another slice of cake, remaining cream, and then strawberries. Garnish with strips of orange zest.
Title: Dutch Apple Cake (Adopted)
Ingredients:
- 1 all-purpose flour
- 5 sugar
- 1 baking powder
- 2 margarine
- 2 skim milk
- 1/4 vanilla extract
- 1/2 apples
- 4 ground cinnamon
- 1
Instructions:
1. Preheat oven 375°F Grease and flour a 9 inches tart or pie pan.
2. In a mixing bowl, combine flour, 2 T sugar and baking powder.
3. With a pastry blender or 2 knives, cut in 1 1/2 T margarine.
4. Add egg whites, milk and vanilla; beat until smooth.
5. Batter will be stiff.
6. Spoon into prepared pan and spread batter to fit pan.
7. Arrange apple slices, overlapping, in 2 concentric circles to cover batter.
8. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices.
9. Dot with 1/2 T margarine.
10. Bake 30 minute Cool 10 min before serving.
Title: Coffee Hour Toffee Bars
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 vanilla
- 1 all-purpose flour
- 2 salt
- 1/2 cinnamon
- 1 walnuts
- 4 -6
- 1/2
Instructions:
1. Whisk together dry ingredients.
2. Cream butter.
3. Add sugar, egg yolk, and vanilla.
4. Spread batter (dough will be crumbly, but it will come together when you press it in the pan) evenly in a greased 9 x 13 pan.
5. Bake at 350 degrees for 25-30 minutes.
6. Place Hershey bars on top of bars and gently spread with a knife until melted.
7. Sprinkle chopped nuts on top.
Title: Molasses Spice Cookies With Dark Rum Glaze
Ingredients:
- 1/2 sugar
- 2 1/4 flour
- 1 baking soda
- 1 1/2 cinnamon
- 1 1/2 ginger
- 1/2 clove
- 1/4 allspice
- 1/4 pepper
- 1/4 salt
- 12 unsalted butter
- 1/3 dark brown sugar
- 1 vanilla
- 1 molasses
- 1/3 confectioners' sugar
- 1 dark rum
- 3
Instructions:
1. Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
2. Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
3. Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
4. Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
5. Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
6. To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
7. NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.
Title: Cheater's Cake
Ingredients:
- 1 brandy
- 3 walnuts
- 1
- 1 -2
- 3 -5
Instructions:
1. You will also need: One empty 1 litre Milk Tetrapak.
2. Put all ingredients into the washed milk carton, and leave for about 30 minutes (to let the biscuits get soft).
3. Shake it vigorously for a minute or two, then freeze for 3 hours.
4. Cut the pack away, and slice to serve.
Title: Coconut Wet Cake (Bolo Molhado)
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 2 flour
- 1 water
- 1 baking powder
- 1 salt
- 2 1/2 milk
- 1 sugar
- 1/2 margarine
- 2/3 sweetened condensed milk
- 2 milk
- 1 cornstarch
- 1 heavy cream
- 1 coconut flakes
- 1/2
Instructions:
1. Preheat oven to 325°f.
2. Mix all cake ingredients but egg whites in large bowl.
3. Beat egg whites until thick and fluffy. Fold into batter.
4. Spread into greased 9"x13" baking pan and bake for about 30 minutes, or until a toothpick comes out clean.
5. Boil the milk, sugar, and margarine for the filling and pour on baked cake. You can poke holes in the cake with a toothpick first if you want.
6. For the topping, Mix the 2 cups milk and 1 tablespoon cornstarch together and pour into kettle. Add sweetened condensed milk, cream, and egg yolk. Cook until thick. Spread over cake.
7. Sprinkle coconut flakes over cake and chill for at least one hour before serving.
8. Enjoy!
Title: Maple Carrot Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 4 eggs
- 1 maple syrup
- 1/2 carrots
- 3 cream cheese
- 1 butter
- 1/4 margarine
- 1/4 maple syrup
- 1 vanilla extract
- walnuts
Instructions:
1. In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
2. For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired.
Title: Lemony Cheescake Bars
Ingredients:
- 14 sweetened condensed milk
- 1/2 fresh lemon juice
- 1 1/2 lemon zest
- 2/3 butter
- 1 light brown sugar
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 1 quick oatmeal
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl, mix cond. milk, lemon juice and lemon zest. Set aside.
3. In a large bowl, cream sugar and butter.
4. Add flour, baking powder, salt and oatmeal. Mix until coarse crumbs form.
5. Firmly press half of the crumb mixture onto the bottom of a buttered 8x12" baking dish.
6. Pour condensed milk mixture on top.
7. Cover with remaining crumb mix and press down gently.
8. Bake for 25-30 minutes or until brown around edges.
9. Chill before cutting.
10. Enjoy! :).
Title: Carrot & Banana Cake
Ingredients:
- 1 1/4 plain flour
- 1/2 self raising flour
- 1 bicarbonate of soda
- 1 mixed spice
- 1/2 cinnamon
- 1 brown sugar
- 3/4 eggs
- 3 carrots
- 2 banana
- 1
Instructions:
1. Pre-heat oven to 160C (325F).
2. Grease 24cm round springform tin, line base with baking paper.
3. Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
4. Beat eggs and oil together and add to dry ingredients, together with banana.
5. Mix well.
6. Pour mixture into prepared tin.
7. Bake for about 1 1/4 hours.
8. Cool cake in pan.