lumicero/recipes-ing2inst huggingface dataset:
Title: Hot Chocolate Milk Cake
Ingredients:
- 1 eggs
- 4 cheesecake flavor instant pudding and pie filling mix
- 1 instant white chocolate pudding and pie filling mix
- 1 water
- 1/2 sweetened condensed milk
- 1/2 marshmallow cream
- 1 ground cinnamon
- 2 nutmeg
- 1
- 3
- 1
Instructions:
1. Grease and flour 2 round cake pans, set aside.
2. Beat cake mix, oil, water and eggs.
3. Mix in the jell-o pudding.
4. Pour batter evenly divided into the 2 round baking pans.
5. Bake according to package directions.
6. Right after it's done poke the cake all over the top.
7. Slowly pour the condensed milk over the 2 cakes.
8. Let it cool at room temperature then refrigerate.
9. Once cooled, cover the top of one of the cakes with the marshmallow fluff. (if needed, microwave for 1 minute to make it more spreadable).
10. Place the other half of the cake on top.
11. Mix the 3 tbsp of milk, whipped topping and the white chocolate Jell-o pudding.
12. Frost the cake and refrigerate.
13. Dust the cake with the cinnamon or nutmeg.
14. Or pour chocolate syrup,--your choice! Bon apetite.
15. Note: You may heat each individual serving for 5-10 seconds in microwave before serving for a true hot chocolate taste, you may also serve in wide hot chocolate mugs-- it’ll look and taste good!
Title: Velvet Cola Cake
Ingredients:
- 1 3/4 cake flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 1 sugar
- 2 sugar
- 2 eggs
- 2
- 1
Instructions:
1. Sift flour, baking powder, baking soda and salt together and set aside.
2. Cream butter.
3. Slowly add sugar.
4. Cream until fluffy.
5. Add eggs one at a time.
6. Beat after each addition.
7. Mix in cooled chocolate.
8. Beat until smooth.
9. Alternately add dry ingredients in fourths and liquids in thirds.
10. Turn batter into 2 greased cake pans.
11. Bake 350 degrees for 30 minutes or until done.
Title: Cinnamon Meltaway Cookies
Ingredients:
- 1/4 sugar
- 1 brown sugar
- 1/4 butter
- 1 egg
- 1 1/2 vanilla extract
- 1 honey
- 2 1/3 flour
- 2 cinnamon
- 1 baking soda
- 1 baking powder
- 1
Instructions:
1. Preheat oven to 375 degrees. Combine the sugars, with the egg,.
2. vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon,.
3. baking soda, baking power in a separate bowl, mix. Add the flour mixture.
4. gradully to the sugar mixture. Once all is combined add the cinnamon chips.
5. Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 minute.
Title: 1776 Molasses Dumplings
Ingredients:
- 3/4 milk
- 2 flour
- 2 salt
- 1 cream of tartar
- 2 baking soda
- 1
Instructions:
1. Mix-dumplings and roll to one inch thickness. Cut with small cutter.
2. Drop 2 or 3 at a time in hot fat.
3. Have ready another kettle of boiling molasses, as soon as fried, drop into boiling molasses
4. Remove and drain.
Title: Blueberry Delight
Ingredients:
- 1 oleo
- 1/4 eggs
- 2 powdered sugar
- 1/2
- 1
Instructions:
1. Crush wafers, line bottom of 13x9 pan.
2. save some for topping.
3. blend egg yolks, powdered sugar, and butter until creamy.
4. add pinch of salt to egg whites.
5. beat till stiff.
6. fold creamed mixture into egg whites.
7. spread over crushed wafers.
8. spread pie filling over the layer.
9. whip cream spread over top.
10. sprinkle remaining wafers.
11. refrigerate 24 hours before serving.
Title: Buckeye Balls
Ingredients:
- 6 creamy peanut butter
- 4 powdered sugar
- 32 butter
- 1/2
- 18
- 1/2
Instructions:
1. Mix together cereal, peanut butter, powdered sugar, and melted butter in large bowl until you can form smooth balls.
2. Roll mixture in to 1" balls.
3. Melt chocolate chips and parrafin in double boiler and keep warm. (chocolate candy coating may be substituted for the chocolate & paraffin).
4. Use a toothpick to dip peanut butter balls into melted chocolate.
5. Place on waxed paper until set.
Title: Chocolate Carrot Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 baking soda
- 1 salt
- 1/2 eggs
- 4 carrots
- 1 1/4 cream cheese
- 3 butter
- 1 powdered sugar
- 1/2 vanilla
- 3 3/4 walnuts
- 1/4
- 3
- 1/4
Instructions:
1. In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
2. Add the eggs, oil and carrots.
3. Beat until combined.
4. Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
5. Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
6. Cool 10 minutes before removing from baking pans to wire rack to cool completely.
7. Frosting:
8. In a large mixing bowl, combine cream cheese, and butter.
9. Beat until smoooth and fluffy.
10. Beat in the powdered sugar, cocoa, and vanilla until smooth.
11. If using 9-inch rounds:
12. Place one cake layer on a serving plate and spread with half the frosting.
13. Repeat layers.
14. Sprinkle with nuts and chocolate chips.
Title: Oatmeal Cookies
Ingredients:
- 2 1/4 flour
- 2 brown sugar
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 3/4 butter
- 2 eggs
- 1 vanilla
- 2 oatmeal
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, brown sugar, baking soda, salt, cinnamon, butter, eggs, and vanilla.
3. Beat on medium for 1-2 minutes. stir in oatmeal.
4. Drop by rounded tablespoons onto ungreased cookie sheet.
5. Bake 12-15 minutes until golden.
6. Dool 2 minutes, then transfer to racks.
Title: Milk Chocolate Orange Mousse
Ingredients:
- 5 heavy cream
- 3 sugar
- 2 orange zest
- 2/3 Grand Marnier
- 1/3
- 1
Instructions:
1. In the top of a large double boiler set over barely simmering water, melt the chocolates together. Stir well and set aside to cool slightly. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Keep refrigerated.
2. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more. Whisking hard, incorporate 1/3 of the egg whites into the chocolate until well blended. Fold in the next 1/3 of the egg whites. Fold in the remaining egg whites until just barely combined (the mixture will be streaky). Add the orange zest, orange juice concentrate, and whipped cream and fold until smooth.
3. Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl. Cover lightly and refrigerate at least 1 hour or until ready to serve.
Title: Mincemeat Plum Pudding
Ingredients:
- 1 1/2 brown sugar
- 1/2 butter
- 1/3 dark rum
- 1/2 brandy
- 1 all-purpose flour
- 2 baking powder
- 1 1/2 baking soda
- 1 1/2 cinnamon
- 1/2 eggs
- 1/2 walnuts
- 2
- 3/4
Instructions:
1. In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum.
2. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once.
3. In another bowl, sift together the flour, baking powder, soda and cinnamon.
4. Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined.
5. Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper.
6. If using souffle dish, invert a greased glass in the centre of dish.
7. Spoon batter evenly into prepared dish.
8. Place an inverted dinner plate in the bottom of microwave and set the dish on the plate.
9. Microwave at medium for 10 minutes.
10. Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist.
11. Let stand on counter top for 15 minutes.
12. Run a knife around the outside of dish.
13. Invert on to a serving plate and let cool completely.
14. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm.
15. Accompany with Rum Eggnog Sauce.
Title: Pear Cake (Birnentorte)
Ingredients:
- 5 pears
- 1/4 white wine
- 1 ground cinnamon
- 6 butter
- 6 margarine
- 3 sugar
- 11 eggs
- 2 plain flour
- 6 baking powder
- 1 milk
- 4 oats
- 4 rum
- 1 ground nutmeg
- 1/2 cinnamon
- 2 powdered sugar
Instructions:
1. Arrange pear halves in a pan, cored surface facing up. Sprinkle with cinnamon. Pour in white wine to cover, bring to a boil, and cook covered for about 5 minutes. Drain.
2. Whisk butter or margarine and sugar until creamy. Add eggs and continue whisking. Blend in sifted flour, baking powder, cocoa, nutmeg, cinnamon, and oats, gradually pouring in milk and rum.
3. Grease and flour a 7 inch spring-form baking tin. Pour in 2/3 of cake mixture and spread evenly. Arrange pear halves on top of batter, core surface facing down. Pour over the rest of batter. Bake in a preheated oven at 400º for about 60 minutes. Turn out onto rack to cool. Dust with powdered sugar.
Title: Pineapple Cherry Nut Cookies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 2 eggs
- 1 walnuts
- 1/2 flaked coconut
- 3/4
- 1
Instructions:
1. Preheat oven to 375*.
2. In a large mixing bowl, combine butter and cream cheese. With an electric mixer on medium speed, beat until creamy. Add eggs; beat 2 minutes scraping bowl after 1 minute. Add cake mix. Reduce mixer speed to low; beat until well combined. Fold in walnuts, cherries and coconut.
3. On an ungreased cookie sheet, drop dough by rounded tablespoons 2 inches apart. Bake for 13 to 15 minutes, until lightly browned. Remove from oven. Cool on pan 2 minutes before removing to a wire rack to cool completely.
Title: Apricot & Ricotta Torte
Ingredients:
- 4 butter
- 4 self-raising flour
- 4 egg
- 4 ricotta cheese
- 1 eggs
- 8 sour cream
- 2 vanilla extract
- 6 apricots
- 2 confectioners' sugar
- 1
- 8
Instructions:
1. Preheat the oven to 325°F
2. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs.
3. Add the egg and blend again to make a paste. Scrape onto the base of a greased 9in loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
4. Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven.
5. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
6. Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.
7. Transport the tin covered with plastic wrap or foil, then turn out and dust with confectioner's sugar when you get there.
Title: Eyeball Cookies
Ingredients:
- 3 all-purpose flour
- 0.5
- 12
Instructions:
1. Have a large baking sheet ready.
2. Knead flour into dough until well blended.
3. Remove 1/4 tsp dough, roll into 12 tiny balls; reserve.
4. Roll remaining dough into an even 12-in. log.
5. Cut in twelve 1-in. pieces.
6. Place pieces cut side up.
7. Insert your thumb in center of each and make an indentation large enough to hold a peanut butter cup; insert cup.
8. Roll dough between palms of your hands to rise up and around sides of cup.
9. Put a tiny ball in center of cup.
10. Place 2 inches apart on ungreased baking sheet.
11. Put a few drops red food color into a small cup. ip in end of toothpick; draw veins from center to edge of each cookie.
12. Refrigerate 15 minutes to firm dough.
13. Meanwhile heat oven to 350°F
14. Bake cookies 12 min or until pale golden around edges.
15. Remove to a wire rack to cool.
Title: Mrs. Markovitz's Sweet Noodle Kugel
Ingredients:
- 1 eggs
- 6 pineapple tidbits
- 1 lemon juice
- 1 sugar
- 1 vanilla
- 1 margarine
- 1/2 salt
- 1 margarine
- 1 dark brown sugar
- 3/4
- 1/3
Instructions:
1. Boil and drain noodles.
2. In a large bowl, mix all ingredients except the topping.
3. Pour into greased rectangular pan.
4. Mix topping and spread in an even layer over kugel.
5. Bake at 350 for 1 hour.
Title: Macadamia Fudge Cake
Ingredients:
- 1/2 butter
- 3/4 margarine
- 1 sugar
- 3/4 egg
- 1/2 sour cream
- 1 vanilla
- 1/4 all-purpose flour
- 1 1/2 instant coffee granules
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 sugar
- 2/3 butter
- 1/2 margarine
- 2 corn syrup
- 2 vanilla
- 1
- 1 1/2
Instructions:
1. In a mixing bowl cream butter and sugar until fluffy.
2. Beat in egg,sour cream and vanilla.
3. Combine flour,cocoa,coffee,baking powder,baking soda and salt,add to creamed mixture and mix well.
4. Pour into a greased 9 inch round baking pan.
5. Bake at 350 for 30 minutes or until toothpick comes out clean.
6. Cool for 10 minutes,remove from pan to wire rack to cool completely.
7. For Topping,combine chocolate chips,cream,sugar,butter and corn syrup in a saucepan,bring to a boil,stirring constantly.
8. Reduce heat to medium,cook and stir for 7 minutes.
9. Remove from heat and stir in vanilla.
10. Cool for 10-15 minutes.
11. Beat with a wooden spoon until slightly thickened,about 4-5 minutes.
12. Stir in nuts.
13. Place cake on serving plate,pour topping over cake.
Title: Swedish Wedding Cookies
Ingredients:
- 1 vegan margarine
- 1/2 confectioners' sugar
- 1 water
- 2 vanilla extract
- 2 all-purpose flour
- 1 pecans
Instructions:
1. Cream earth balance vegan margarine with 1/4 cup powdered sugar, add water and vanilla and mix.
2. Add flour and mix well.
3. Finally mix in pecans. (The batter will appear dry!).
4. Form into 1-inch diameter balls, place on an ungreased cookie sheet and chill for one hour.
5. Bake in a slow oven (roughly 300 degrees Fahrenheit) for 20 minutes or until lightly browned.
6. While still hot, roll in remaining confectioners' sugar.
7. Store in an airtight container.
Title: Fig Pudding
Ingredients:
- 1 fig
- 1 raisins
- 1 suet
- 1 cinnamon
- 3 eggs
- 1/2 clove
- 1 sugar
- 1 milk
- 1
Instructions:
1. Mix all ingredients well.
2. Steam for 3 hours.
Title: Blackberry-Blueberry Tart W/Cornmeal Crust
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 cornmeal
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 1/2 sugar
- 1/8 vanilla extract
- 1/4 eggs
- 2 blueberries
- 12 blackberries
- 4 1/2 sugar
- 1/2 white wine vinegar
- 1 1/2 cornstarch
- 2
Instructions:
1. Preheat the oven to 350 degrees Farenheit.
2. To make the crust: In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a medium bowl, mix the butter and 1/2 cup sugar together until smooth. Incorporate the eggs and extracts and beat until combined. Gradually cream together with the flour mixture and mix until the dough comes together. Separate 1/3 of the dough and set aside.
3. Butter a 9 inch pan and press the remaining dough into the pan evenly. Roll and cut the separated dough and set aside. Freeze all of the dugh for approx 30 minutes until firm.
4. Meanwhile, to make the filling: In a medium bowl, mix togetherthe vinegar, cornstarch, and sugar and add in the berries. Stir until the berries are fully coated and set aside until needed.
5. Assembling/making the Pie: Pour the filling evenly into the chilled pie crust and top with the rolled out dough. Sprinkle lightly with granulated sugar and turn the oven up to 375. Place the pie on the middle rack and bake at 375 for 25 minutes, until the crust is golden. Serve cold and refridgerate for up to a week.
Title: Apple Fritters (ATK - America's Test Kitchens Version)
Ingredients:
- 2 granny smith apples
- 2 flour
- 1/3 sugar
- 1 baking powder
- 1 salt
- 1 ground cinnamon
- 1/4 nutmeg
- 2 eggs
- 2 butter
- 3/4 apple cider
- 2 confectioners' sugar
- 1/4 apple cider
- 1/4 nutmeg
- 1/2 ground cinnamon
Instructions:
1. Heat 3 cups of vegetable oil to 350 degrees farenheit on medium-high heat in a large shallow pot.
2. Glaze: Combine confectioners sugar, 1/4 Celsius cider, 1/4 t. ground nutmeg and 1/2 t. ground cinnamon and set aside.
3. Mix dry ingredients (flour, sugar, powder, salt, cinnamon, nutmeg.).
4. Chop peeled Granny Smith apples into 1/4" cubes. Place into dry ingredients and toss. Whisk 2 eggs and melted butter, then add in 3/4 Celsius cider. Mix with a large spoon or spatula only until incorporated.
5. Measure 1/3 cup portions of the batter and place into the oil (no more than five fritters at a time and press the center down to flatten a bit with a large spoon, allowing fritter to be of equal thickness. Fry 3 (or more) minutes until nicely browned and flip, frying other side for 3 minutes. Drain on a paper towel-lined baking sheet. Spoon 1 Tablespoon of glaze over each fritter and spread over entire surface. WAIT TEN MINUTES BEFORE ENJOYING.
Title: Amazing Honey Flapjacks
Ingredients:
- 2 rolled oats
- 6 sultanas
- 3 self raising flour
- 4 granulated sugar
- 1 1/2 honey
- 6 butter
Instructions:
1. Combine oats, sultanas, sifted flour and sugar.
2. Melt butter and add honey.
3. Mix in dry ingredients.
4. Press over median greased tin.
5. Bake for 15 to 20 minutes at 190.
Title: Vanilla Pudding Pie With Chocolate Sauce
Ingredients:
- 1 graham crackers
- 8 Cool Whip
- 1 vanilla pudding mix
- 3 milk
- 1
Instructions:
1. In a 9"X13" baking dish add a layer of crumbled graham crackers.
2. Mix Cool Whip with large vanilla pudding mix and 3 cups milk.
3. Pour half of pudding mixture on top of the graham crackers.
4. Add another layer of graham crackers.
5. Pour another layer of pudding mixture.
6. Add a third layer of graham crackers.
7. Melt milk chocolate frosting in the microwave for
8. 20-30 seconds.
9. Pour frosting on top.
10. Chill for a minimum of 4 hours.
Title: Sweet Chocolate Wedges ( Crepes Cake)
Ingredients:
- 1 water
- 1 heavy cream
- 2 eggs
- 1 flour
- 4 sugar
- 1 milk
- 2 water
- 1 butter
- 1/4
- 1
Instructions:
1. FOR THE FILLING: Combine chocolate and water in saucepan over low heat; stir until chocolate melts.
2. Add egg yolks, one at a time, beating well after each is added.
3. Remove from heat; COOL:
4. Fold in whipped cream.
5. spread chocolate mixture over each crepe.
6. Stack crepes on top of each other.
7. Chill several hours.
8. Cut into six wedges.
9. Garnish with slivered almonds, if desired.
10. Makes 6 servings.
11. FOR THE CREPES: MIXER OR WHISK METHOD: In medium mixing bowl, beat eggs.
12. Gradually add flour and sugar alternately with milk and water, beating with electric mixer or whisk until smooth.
13. Beat in melted butter.
14. BLENDER METHOD: Combine ingredients in blender jar; blend for about 1 minute.
15. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
16. BOTH METHODS: Refrigerate batter at least 1 hour.
17. Cook on upside-down crepe griddle or in traditional pan.
18. Brush pan lightly with oil or melted butter.
19. Use about 2 to 3 tablespoons of batter per crepe.
20. Immediately tilt pan in all directions, swirling the batter so it covers the bottom of the pan in a very thin layer.
21. Work quickly before batter cooks too much to swirl.
22. Return to heating unit and cook over MEDIUM-high heat.
23. Cook crepe until bottom is browned.
24. Then carefully turn with spatula.
25. Use a Teflon coated or plastic spatula for coated pans.
26. Brown other side for a few seconds.
27. Remove from pan with spatula; stack on plate or tray.
28. Makes about 20 to 25 crepes.
29. Crepe Cookery.
Title: Oatmeal Scotchies Cookies (Gift Mix in a Jar)
Ingredients:
- 1/3 sugar
- 2/3 flour
- 1/4 salt
- 1/2 cinnamon
- 1/2 baking soda
- 1 1/2 brown sugar
- 1/3 walnuts
- 3/4 butter
- 1/2 egg
- 1/2 vanilla extract
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the sugar, flour, salt, cinnamon, baking soda, oatmeal, brown sugar, butterscotch chips and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. OATMEAL SCOTCHIES COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, blend the butter, egg and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 8-10 minutes, or until the edges are light brown in color.
13. Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Pleasant Peach Crisp
Ingredients:
- 2 fresh cranberries
- 1/4 frozen cranberries
- 1/2 all-purpose flour
- 1/3 light brown sugar
- 1/4 butter
- 2 margarine
Instructions:
1. Prepare crust: Preheat oven to 375. Line 9-inch pie plate with prepared pastry; trim edges until pastry is even with top edge of pan.
2. Prepare filling: Combine filling ingredients in large bowl, tossing gently until well mixed.
3. Spread evenly in prepared crust.
4. Prepare topping: Combine flour and brown sugar in small bowl.
5. Using fork or pastry blender, cut in butter until mixture resembles coarse meal.
6. Stir in almonds.
7. Sprinkle evenly over filling.
8. Bake about 40 minutes or until topping is golden brown.
Title: Elvis Cupcakes
Ingredients:
- 1/2 banana
- 1 1/4 all-purpose flour
- 1/4 baking soda
- 1 baking powder
- 1/2 salt
- 3/4 granulated sugar
- 1/3 canola oil
- 2/3 milk
- 1 1/2 vanilla extract
- 1/2 margarine
- 1/4 shortening
- 2 creamy peanut butter
- 1/3 molasses
- 1 vanilla extract
- 1 1/2 confectioners' sugar
- 1 1/4 milk
- 1 -2
Instructions:
1. Preheat oven to 350°F Line muffin pan with paper liners.
2. Sift the flour, baking soda, baking powder, salt and sugar in a large bowl and mix. In a separate, smaller bowl, whisk together the oil, milk, vanilla, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine - don't over-mix.
3. Fill liners two-thirds full. Bake for 20-22 minutes until a tester comes out clean. Cool completely on wire rack before frosting.
4. With electric handheld mixer, cream together margarine and shortening at medium speed until smooth. Add peanut butter, molasses, and vanilla, and beat until very smooth, 2 to 3 minutes. Beat in sugar; mixture will be very stiff. Dribble in milk a little at a time, beating continuously until frosting is pale tan and very fluffy.
Title: Apple Cinnamon Crunch Dessert
Ingredients:
- 1 graham cracker
- 1 apple
- 4 cinnamon
- 1
Instructions:
1. Combine apple, cinnamon and whipped cream.
2. Sprinkle with graham cracker.
Title: No Bake Banana Pudding
Ingredients:
- 2 1/8 vanilla instant pudding mix
- 1 instant banana pudding mix
- 8 sour cream
- 12 Cool Whip
- 5 milk
- 3 bananas
- 10 -14
Instructions:
1. Combine and mix first 5 ingredients until completely mixed.
2. Layer mixture with bananas and wafers.
3. Spread the remaining cool whip on top. Refrigerate for a couple of hours.
Title: My Great Grandmother's Buttermilk Lemon Coconut Cake
Ingredients:
- 1 1/2 shortening
- 2 1/2 sugar
- 4 eggs
- 1 buttermilk
- 1/2 baking soda
- 1 water
- 1 flour
- 3 1/2 salt
- 1/2 sugar
- 1 milk
- 2 1/2 - 3 coconut
- 3 marshmallows
- 1 1/2
- 1
Instructions:
1. Preheat oven to 300. Grease and flour 3 9" cake pans. Sift together flour and salt.
2. Cream shortening and sugar until fluffy.
3. Beat in eggs one at a time until combined.
4. Add buttermilk, soda, and flavoring.
5. Add flour mixture gradually until combined. This is similar to a pound cake batter.
6. Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.
7. For Icing:
8. Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.
9. Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.
10. Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.
11. Enjoy!