lumicero/recipes-ing2inst huggingface dataset:
Title: 7 Layer Brownie Ice Cream Cake
Ingredients:
- 1/4 water
- 3 egg
- 1 vanilla
- 1 butter
- 1/2 margarine
- 1 sugar
- 1 1/3 flour
- 6 vanilla ice cream
- raspberries
Instructions:
1. Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
2. Place on a stack of 6 more pieces waxed paper.
3. Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
4. Heat oven to 375 degrees F.
5. Have 2 cookie sheets and an 8-inch spring form pan ready.
6. Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
7. In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
8. Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
9. Spread the 7 rounds of waxed paper out on countertop.
10. Drop a level 1/3-cup batter in center of each round.
11. Divide remaining 1/3-cup batter between rounds (about 2 t each).
12. Moisten a cookie sheet with water.
13. Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
14. Spread batter almost to edges of rounds.
15. Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
16. (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
17. Put layers on waxed paper on a wire rack.
18. Let cool completely.
19. Bake and cool remaining layers.
20. Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
21. Peel waxed paper off cooled brownie layers.
22. Place 1 layer in bottom of pan.
23. Spread evenly with 1-cup ice cream.
24. Top with another brownie layer, then another cup ice cream.
25. Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
26. Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
27. To serve: Remove sides of pan and peel plastic wrap down from sides.
28. Lift cake off plastic wrap onto serving plate.
Title: Slow-Cooker Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 2 eggs
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 vanilla extract
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1 walnuts
- 1
Instructions:
1. Grease slow cooker. Cut a piece of wax paper to fit the bottom; grease the paper.
2. In a bowl, beat butter, eggs, sugars and vanilla until light and fluffy.
3. In a separate bowl, mix flour, baking soda and salt.
4. Stir dry ingredients into butter mixture. Stir in chocolate chips and walnuts until well blended.
5. Spoon dough evenly into slow cooker and smooth the top. Cover and cook on low about 4 hours, until a toothpick inserted in the center comes out clean.
6. Set lid slightly ajar for the last 30 minutes.
7. Turn off heat and remove insert from slow cooker. Let cool 30 minutes, then invert on wire rack. Cut in half, then cut each piece into slices. Serve with vanilla ice cream.
Title: Peanut Butter Dream Treats
Ingredients:
- 2 peanut butter
- 1
- 2
Instructions:
1. Melt half of the chocolate in a double broiler.
2. Make"sandwiches", by spreading an ample amount of peanut butter on a cracker and placing another cracker on top.
3. Place"sandwich" on a fork and lower into the melted chocolate coating it completely.
4. While holding it over the melted chocolate, let the excess drip off.
5. Place cookie onto wax paper to cool and harden.
6. Repeat this process until you are out of crackers.
7. When all are cooled, store in a tightly covered cointainer away from heat.
8. These are great for holiday gift giving!
Title: German Chocolate Pound Cake
Ingredients:
- 1 vegetable shortening
- 2 sugar
- 4 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 buttermilk
- 4 butter
- 2 confectioners' sugar
- 2 water
- 1
- 2 -3
Instructions:
1. Preheat oven to 300 degrees.
2. Grease and flour a 10-inch tube pan or bundt pan.
3. Cream shortening at medium speed of mixer.
4. Gradually add sugar until well mixed.
5. Add eggs one at a time, beating well after each egg.
6. Blend in vanilla extract.
7. Combine flour, baking soda and salt.
8. Add alternately with buttermilk to the creamed mixture.
9. Continue mixing well.
10. Mix in the melted chocolate last.
11. Pour batter into prepared pan and bake for about 90 minutes or until cake tests done.
12. Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely.
13. You may sprinkle with confectioners sugar or top with chocolate glaze.
14. For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted.
15. Mix in confectioners sugar and just enough water to make a smooth glaze.
16. Pour glaze over cake and let trickle down the sides.
Title: Traditional Peewee Pie
Ingredients:
- 1 English muffin
- 2 spaghetti
- 4 mozzarella cheese
Instructions:
1. Use table knife to split english muffin in two.
2. Put 1 tablespoon sauce on each muffin half.
3. Sprinkle 2 tablespoon mozzarella on each muffin half.
4. Bake in Toaster oven for 3-5 minutes, until cheese bubbles. Use pot holders and metal spatula to remove from toaster oven. Turn off oven.
Title: Pound Cake With Brown Sugar Frosting
Ingredients:
- 6 cake flour
- 1 1/2 salt
- 2 1/4 baking powder
- 1 unsalted butter
- 2 1/2 light-brown sugar
- 12 eggs
- 1 1/2 milk
- 1 pure vanilla extract
- 1 1/4 light-brown sugar
- 5 unsalted butter
- 2 pure vanilla extract
- 1
Instructions:
1. CAKE:
2. Preheat oven to 325 degrees fahrenheit.
3. Butter and flour two 8-by-3-inch square cake pans.
4. Line pans with parchment paper; set aside.
5. In a bowl, sift together flour, salt, and baking powder; set aside.
6. In the bowl of an electric mixer fitted with the paddle attachment, combine unsalted butter and light-brown sugar.
7. Beat on medium high until fluffy, about 10 minutes.
8. Add eggs,one at a time, beating well after each addition
9. Add flour mixture to egg mixture, alternating with milk, in three additions, beginning and ending with the flour.
10. Stir in vanilla extract.
11. Pour batter into prepared pans.
12. Smooth the tops; bake until a cake tester inserted in center comes out clean, about 90 minutes.
13. Rotate pans after 45 minutes to promote even baking.
14. Transfer to a cooling rack.
15. Cool in pans 10 minutes.
16. Remove from pans; cool completely while making brown-sugar-meringue buttercream frosting.
17. ASSEMBLE CAKE:
18. Using a serrated knife, trim cakes so each is level, even, and about 2 inches high.
19. Cut one cake into a 6-inch square; set aside.
20. Reserve excess cake for another use.
21. Cut second cake into two smaller squares, one 3-3/4 inches and the other 2-1/4 inches.
22. Brush top and sides of each cake with a pastry brush to remove crumbs; set aside.
23. From a sturdy piece of cardboard, or 3/16-inch foam board, cut out one cake board for each layer.
24. Place trimmed layers onto their corresponding boards.
25. Using an offset spatula, coat each cake with a thin layer of buttercream to seal in the crumbs.
26. Chill in the refrigerator until firm, about 20 minutes.
27. Transfer 3/4 cup buttercream to a pastry bag fitted with a number 5 plain round tip; set aside.
28. With remaining buttercream, cover each layer with a final coat of buttercream, using an offset spatula to smooth the icing.
29. Place cakes in refrigerator to set, about 20 minutes.
30. Loosen the middle-size cake from its base; carefully center it on the larger cake.
31. Repeat with smallest cake.
32. Pipe dot design on cake; chill if not serving immediately.
33. Remove from refrigerator at least 30 minutes and up to 3 hours before serving.
34. FOR THE FROSTING:
35. In the heat-proof bowl of an electric mixer, combine light-brown sugar and egg whites.
36. Place the bowl over a pot of gently simmering water; whisk until mixture becomes hot to the touch, about 5 minutes.
37. Return bowl to mixer stand. Whip mixture with the whisk attachment until cooled, about 12 minutes.
38. Switch to paddle attachment; add butter 1 tablespoon at a time.
39. Stir in vanilla.
40. If not using immediately, transfer to an airtight container, and store at room temperature up to 8 hours.
Title: Raw Shortbread Crust
Ingredients:
- 1 walnuts
- 1 unsweetened dried shredded coconut
- 6 pitted dates
Instructions:
1. Place coconut, walnuts, and salt in a blender and blend until finely ground. Add dates (I chop mine before I add them--this seems to help them blend with the other ingredients) and blend until mixture begins to stick.
2. Press into pie pan and top with your favorite toppings!
3. Stored in an airtight container, Shortbread Crust will keep for 1 month in the fridge or 3 months in the freezer.
Title: The Best Rice Pudding !
Ingredients:
- 1 1/2 white rice
- 1/2 sugar
- 1 cornstarch
- 1/2 salt
- 1/4 nutmeg
- 2 1/2 milk
- 2 vanilla
- 1/2
Instructions:
1. In large bowl, combine sugar, salt, cornstarch and nutmeg.
2. Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth.
3. Add cooked rice, and pour into a 1 and 1/2 quart baking dish--you can also use a 9 x 9 square baking dish, but you'll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour.
4. Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath.
5. Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.
Title: Crispy Digestive Biscuits
Ingredients:
- 11 whole wheat flour
- 4 wheat germ
- 1/4 baking soda
- 1/4 salt
- 2 sugar
- 4 butter
- 4 1/2 water
- 5 vanilla extract
- 1
Instructions:
1. Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
2. Combine the water and vanilla and drizzle over the dry mixture.
3. Blend until the dough can be packed together.
4. Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1/8 inch) thick.
5. Cut into circles or other shapes and bake on a greased baking sheet at 170°C/ 325°F/ Gas Mark 3 for 20 to 25 minutes; make sure the oven does not get too hot- they should not be too brown.
6. Cool and store in an airtight container at room temperature.
Title: Heavenly Scented Soft Ginger Cookies
Ingredients:
- 4 unbleached flour
- 1 granulated sugar
- 2 baking soda
- 2 ground ginger
- 1 nutmeg
- 1 ground cinnamon
- 1 ground cloves
- 1/2 salt
- 1 dark molasses
- 1/2 vegetable shortening
- 2 eggs
- 1/2 boiling water
Instructions:
1. In a large bowl, combine the first 8 ingredients.
2. Add the molasses, shortening and egg; beat to blend ingredients well. Next, beat in the boiling water. Chill dough 1 hour.
3. Preheat oven to 400°.
4. Roll the chilled dough by tablespoonful into balls. Roll each ball into granulated sugar.
5. Place the balls 2-inches apart on ungreased aluminum baking sheet lined with parchment paper.
6. Bake the cookies until puffed and cracked on top and centers still feel very soft; approximately 12 minutes.
7. Transfer cookies to wire racks and cool.
8. Don't forget to leave some cookies out for Santa Claus!
Title: Spiced Icing
Ingredients:
- 1/3 spiced rum
- 2 powdered sugar
- 2 butter
Instructions:
1. In medium-sized bowl, mash butter with a fork until it's soft.
2. Add 1 cup powered sugar and mix with fork until there's no dry sugar left.
3. Add the rum and beat with electric mixer on medium until mixture is somewhat smooth.
4. Slowly add in the rest of the sugar, adding more or less depending on the consistancy you'd like.
5. Beat with mixer until completely smooth.
6. This makes enough frosting for a batch of brownies (um, or a snack -- ), but I'm positive it could be doubled or tripled easily; it's pretty hard to mess up frosting.
Title: Spice Cake
Ingredients:
- 1 1/4 sugar
- 2/3 molasses
- 1/2 flour
- 2 1/2 salt
- 1 ground cinnamon
- 1 allspice
- 1/2 ground cloves
- 1/2 nutmeg
- 1/2 baking powder
- 2 1/2 baking soda
- 1/2 eggs
- 3 milk
- 1
Instructions:
1. Cream sugar with Crisco, then add molasses.
2. In a separate bowl, combine dry ingredients, then add to creamed ingredients.
3. Add eggs and milk.
4. Mix thoroughly.
5. Pour into greased baking pans and bake at 375 degrees for 35 minutes.
Title: Vanilla Cookies
Ingredients:
- 2 plain flour
- 1 sugar
- 1 egg
- 5 butter
- 2 margarine
- 1 baking powder
- vanilla
Instructions:
1. Preheat oven to 350°F / 180°C.
2. Melt butter and let cool.
3. Add rest of the ingredients and mix well.
4. Put small spoonfuls on tray.
5. Bake for 15 - 20 minutes or until golden.
Title: Cocoa Krispies Cupcakes
Ingredients:
- 1/4 margarine
- 1 mini marshmallows
- 1
Instructions:
1. Grease 24 muffin pans.
2. Butter a 4 quart microwavable bowl on high for 45 seconds or until melted (microwave times will vary) Place marshmallows in the bowl and mix around to ensure it is coated with the melted butter.
3. Place in the microwave for 45 seconds and then stir.
4. Replace in the microwave for another 30 seconds or until marhmallows are melted.
5. Add cereal to melted mixture and stir well.
6. Firmly pack cereal into the muffin pans to form a cupcake.
7. Let cool.
8. After cooled, remove, frost and decorate as desired.
Title: Oatmeal, Apple & Cranberry Breakfast Cookies
Ingredients:
- 500 cake flour
- 500 oats
- 500 granola cereal
- 350 coconut
- 275 brown sugar
- 250 butter
- 30 margarine
- 2 dried cranberries
- 1 raisins
- 5 maple syrup
- 5 honey
- 2 apples
- 3 pears
- egg
- bicarbonate of soda
- vanilla essence
- cinnamon
- salt
Instructions:
1. Preheat the oven to 180 degrees Celsius.
2. Spray a few baking sheets with nonstick spray or smear with butter lightly.
3. Mix the dry ingredients together: Sift the cake flour, salt and cinnamon and then stir in the oats, muesli and cranberries.
4. Mix well.
5. Beat the butter and brown sugar together until light and fluffy.
6. Add the egg, then add the golden syrup and vanilla and blend well.
7. Add the remaining wet ingredients: grated apple, bicarbonate of soda (dissolved in milk) and mix with the dry.
8. Mix well and knead the dough throughly.
9. Shape into small palm sized balls and place on the pre-greased baking sheets.
10. Flatten with a fork to create a pattern on the top and bake for 12-15 minutes or until golden brown.
11. Allow a few minutes for the cookies to cool on the baking sheets then transfer to wire racks to rest.
12. Store in airtight containers.
Title: Easy Baklava
Ingredients:
- 1 ground cinnamon
- 1 phyllo dough
- 1 butter
- 1 white sugar
- 1 water
- 1 honey
- 1/2 vanilla extract
- 1 lemon zest
- 1
Instructions:
1. Preheat oven to 350°. Butter a 9 x 13 inch baking dish. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
2. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
3. Bake in preheated oven 50 minutes, until golden and crisp. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
Title: Ginger Date Chocolate Slice
Ingredients:
- 125 butter
- 1/2 sugar
- 1 dates
- 60 glace ginger
- 3 dark chocolate
- 100 butter
- 30
Instructions:
1. Grease and line lamington tin, 26 x 16 cms.
2. Combine butter, sugar, dates and ginger in pot.
3. Cook over medium heat till butter melts and dates are soft.
4. Transfer to a bowl, ad cornflakes.
5. Mix well and press into tin.
6. Refrigerate till firm, at least an hour.
7. Melt choc and extra butter together - I do this in the microwave.
8. Spread over slice, allow to set.
9. Cut into squares to serve.
Title: Cinnamon Candy Corn
Ingredients:
- 7 butter
- 1 corn syrup
- 1/2 cinnamon
- 1
- 9
Instructions:
1. Keep popped popcorn warm in 250 degree oven.
2. In a medium saucepan melt butter.
3. Add corn syrup, Red Hots, and 1 tsp cinnamon.
4. Bring to a boil over medium heat.Stir constantly.
5. Boil for 5 minutes.
6. Spray turkey roaster with cooking spray, place warm popped corn in and slowly pour over popped corn, mixing thoroughly.
7. Bake for 1 hour stirring at 15 minute intervals.
8. Cool and store in covered container.
Title: Ultimate Chocolate Chocolate Chip Cookies
Ingredients:
- 4 all-purpose flour
- 2 2/3 baking soda
- 1 salt
- 1 butter
- 1 margarine
- 1 brown sugar
- 1/2 granulated sugar
- 1 vanilla extract
- 3 eggs
Instructions:
1. PREHEAT oven to 350 degrees.
2. MELT 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.
3. COMBINE flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining morsels. Drop by rounded tablespoon onto ungreased baking sheets.
4. BAKE for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
5. Let it sit for about 15 minutes to cool.
Title: Coconut Fruit Balls
Ingredients:
- 1/2 dried dates
- 1/2 sultana
- 1/2 cinnamon
- 1
- 1/2
Instructions:
1. Finely chopped sultanas, dates and apricots and place them in a mixing bowl. Mix well.
2. Add cinnamon and mix well.
3. Add enough condensed milk (roughly a tablespoon) to make it sticky so the fruit sticks together more easily.
4. Place a teaspoon of mixture in palm of hand and mould/squish/squeezing mixture into a small ball.
5. Place desiccated coconut on plate and roll balls in desiccated coconut, coating the whole ball.
6. Store in refrigerator until your ready to use.
7. Enjoy.
Title: Gingerbread Pudding Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 baking soda
- 1 1/2 ginger
- 1 1/4 cinnamon
- 1/2 salt
- 1/2 nutmeg
- 1/2 butter
- 1/2 sugar
- 1 egg
- 3/4 molasses
- 1 water
- 3/4 brown sugar
- 1 1/2 hot water
- 1/3 butter
Instructions:
1. combine flour,baking soda, ginger, cinnamon, nutmeg and salt. set aside.
2. Beat the butter and sugar till fluffy.
3. Add egg, mix well.
4. alternately add the Flour mixture, molasses, and 1 cup of water.
5. Blend together well.
6. Pour into a 9x13 greased pan.
7. Sprinkle with the brown sugar on top of cake batter.
8. in another bowl, combine, melted butter and 1 1/2 cups of hot water
9. Pour on top of batter.
10. Bake 40 -45 minutes or until the top cracks. Serve with whipped cream.
Title: Frosted Texas Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 margarine
- 4 water
- 1 buttermilk
- 1/2 baking soda
- 1 eggs
- 2 vanilla
- 1 cinnamon
- 2 margarine
- 4 milk
- 1/2 powdered sugar
- 6 vanilla
- 1
Instructions:
1. Mix in large bowl and set aside the two cups of flour and two cups of sugar.
2. In saucepan, bring 1 stick of margarine, four tablespoons of cocoa, and 1 cup of water to a boil.
3. Pour boiled mixture over dry ingredients and mix well.
4. Add 1/2 cup buttermilk (this is what moistens the cake!),1 teaspoons baking soda, 2 eggs, 1 teaspoon vanilla, and 2 teaspoons cinnamon. Mix well.
5. After mixed, pour into 9 1/2 x 13 1/2 baking pan. Bake 25 minutes @ 400 degrees. As cake comes from oven, pour icing mixture over the top - DO THIS WHILE THE CAKE IS HOT HOT HOT!
6. Make The Icing!
7. Boil 4 tablespoons cocoa, 1 stick (1 cup)margarine, and 6 tablespoons of milk together for 1 minute. Add to powdered sugar and vanilla. Blend/stir until the lumps are gone, and pour over HOT cake. Let sit for 30 minutes until cool.
8. This cake freezes beautifully!
Title: Lighter Banana Cream Pie
Ingredients:
- 1/8 cornstarch
- 1/8 skim milk
- 2 1/2 eggs
- 3 butter
- 2 vanilla
- 1 cream of tartar
- 1 bananas
- 1/4
- 3
- 1
Instructions:
1. Heat oven to 375 degrees. Prepare and bake the pie shell; let cool.
2. Mix the 1/8 cup of cane sugar and cornstarch in a 2 quart saucepan. Gradually stir in milk. Cook over medium heat, whisking constantly, until mixture thickens and boils.
3. Separate eggs; place yolks in a small bowl and place whites in a large metal bowl for the merangue later. Stir two or three tablespoons of hot mixture into the egg yolks. Pour the yolks back into the milk mixture. Stir in the vanilla and butter. Heat to boiling, stirring constantly, for one minute. Set aside.
4. Peel and slice the bananas. Arrange in the cooled pie crust. Evenly pour the custard over the bananas.
5. Prepare the merangue. (Hint-always use clean, dry beaters and a metal or glass bowl, not plastic, for a successful merangue). Add the cream of tartar to the egg whites. Beat on high until soft peaks form. Add the 1 teaspoon of cane sugar and continue beating until stiff peaks form.
6. Spoon the merangue evenly over the custard filling.
7. Bake at 375 degrees for 12 to 15 minutes or until merangue is nicely browned.
8. Let cool and refrigerate several hours.
9. Serves 6 to 8.
Title: Warm Chocolate Banana Crepes
Ingredients:
- 3 milk
- 1 1/2 butter
- 6 brown sugar
- 6 bananas
- 3 flour tortillas
- 3 Cool Whip Topping
- 6
Instructions:
1. Beat dry pudding mix into milk in bowl with wire whisk 2 minutes; set aside.
2. Place butter and brown sugar in large skillet; cook on medium heat until butter is melted and mixture is well blended, stirring occasionally. Add banana slices; cook and stir 2 minutes or until heated through. Trasfer banana mixture to bowl; cover to keep warm.
3. Heat tortillas, one at a time, in same pan; remove from pan. Spoon about 1/2 cup of the pudding mixture evenly down center of each tortilla; top evenly with banana mixture. Fold in both ends of tortilla, then roll up. Cut each tortilla crosswise in half.
4. Place each half, seam side down, on serving plate. Top each with 1 tablespoon whipped topping. Serve immediately.
Title: The 5-Minute Nutella MUG-Cake
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 4 sugar
- 1 egg
- 1 vanilla
- 3 cocoa powder
- 3 milk
- 3
Instructions:
1. 1- First start by putting the sugar in a mixing bowl.
2. 2- Mix in the cocoa, flour, baking powder and vanilla.
3. 3- Now just add the milk, oil, nutella and eggs and mix really well with a wooden spoon.
4. 4- Put the mixture in 3 medium size mugs or 2 large mugs.
5. 5- The original recipe called for 1 and a half minutes in the microwave. When I tried the recipe, the cake needed 3 minutes to be ready. I think it depends from one microwave to another. My suggestion is to start with 1 and a half minute and check the cake. If it doesn't seem ready, add 30 seconds, and so on until you are satisfied with how it looks.
6. Bon Appetit!
Title: Maros (Moroccan Pudding)
Ingredients:
- 5 eggs
- 9 sugar
- 12 brandy
- 4
- 1/4
Instructions:
1. beat the egg yolks with the sugar.
2. in another bowl, beat the egg whites until stiff.
3. mix all the ingredients together, place in a mould and bake for half an hour.
4. serve with custard or chocolate sauce.
Title: Mom's Banana Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 2 flour
- 1 baking powder
- 1 baking soda
- 2/3 milk
- 2 bananas
- 1 vanilla
Instructions:
1. Beat together butter & sugar.
2. Add egg.
3. Mix together flour, soda & baking powder. Add to sugar mixture.
4. Add milk.
5. Add bananas & vanilla.
6. Bake in greased baking dish (I use square Corning ware dish) for 20-30 minute Frost with homemade powder sugar frosting, cream cheese frosting or vanilla. Hope you enjoy :).