lumicero/recipes-ing2inst huggingface dataset:
Title: Heath Bar Angel Food Cake With Chocolate Whipped Cream Frosting
Ingredients:
- 1
- 6
Instructions:
1. Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
2. Whip the cream until it forms peaks that stand up.
3. FOLD in the hot fudge topping, and cracked Heath Bars.
4. Frost the Angel Food Cake with the above topping, including the inner circle.
5. Refrigerate several hours to let it set.
6. Enjoy!
Title: Brown Sugar Frosting
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1/2 water
- 2 vinegar
- 2 cream of tartar
- 1/4 salt
- 1/4
Instructions:
1. Boil first for ingredients until a thread spins.
2. Add egg whites, cream of tartar, and salt. Stir until creamy and spread on cooled cake.
Title: Firecracker Fudge Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1/4 granulated sugar
- 1 butter
- 6 margarine
- 1 1/2 vanilla extract
- 2 eggs
- 1/2 powdered sugar
Instructions:
1. Microwave 1 cup morsels in medum, microwave-safe bowl on high (100%) power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.
2. Combine flour, bakng powder, and salt in small bowl,
3. Beat granulated sugar, butter and vanilla in large mixer bowl. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in remaining 1 cup morsels. Cover; refrigerate just until firm.
4. Preheat oven to 350°F.
5. Shape dough into 1 1/2 -inch balls; roll in powdered sugar. Place on ungreased baking sugar.
6. Bake for 10-15 minutes or until sides are set but centers are still slightly soft. Cool on bakng sheets for 2 minutes; remove to wire racks to cool completely.
Title: Strawberry Fool (Light)
Ingredients:
- 3 strawberries
- 3 sugar
- 1/4 confectioners' sugar
- 2 light brown sugar
- 1 plain nonfat yogurt
- 3 low-fat sour cream
- 2 vanilla extract
Instructions:
1. Combine strawberries and granulated sugar in a large bowl. Cover and chill 2 hours.
2. Combine brown sugar, confectioners sugar, vanilla extract and yogurt and sour cream in a blender. Blend for a minute or two so that the sugars are blended in and you have incorporated a bit of air in the dairy mix. (i've also done this with an immersion blender.) Turn out into a covered bowl and chill for 2 hours.
3. Just before serving, gently fold the strawberry mixture into the yogurt mixture until swirled.
Title: Bewitching Chocolate Covered Apples
Ingredients:
- 6 apples
- 6 shortening
- 7
- 1
Instructions:
1. Cover a tray with wax paper.
2. Wash and dry apples.
3. Insert a stick into the stem end of each apple.
4. Place chocolate and shortening into a microwave-safe bowl.
5. Microwave on high for 1 minute, stirring every 30 seconds. If necessary Microwave at high another 10 seconds, stirring after each heating. It is ready for use when chocolate is melted and smooth when stirred.
6. Dip apples into chocolate, twirl to remove excess chocolate.
7. Sprinkle with sprinkles while chocolate is still warm.
8. Place on tray and refrigerate for 1 hour.
Title: Mini Molten Chocolate Cakes by Fritz Knipschildt, Chocolatier
Ingredients:
- 2 1/2 bittersweet chocolate
- 5 unsalted butter
- 1 egg
- 1 granulated sugar
- 1/4 all-purpose flour
- 1/4 confectioners' sugar
- 3
- 1
Instructions:
1. Position a rack in the center of the oven and preheat the oven to 375. Lightly butter 8 small ramekins, each with a 3-ounce capacity.
2. In the top of a double boiler, set over a pan of barely simmering water and melt the chocolate and butter, stirring until smooth. Alternatively, in a microwave-safe container (such as a large Pyrex measuring cup), melt the chocolate and butter on medium power for 2 to 3 minutes. Watch the chocolate carefully and when it softens, stir it with the butter until smooth. Set aside to cool slightly.
3. In the bowl of an electric mixer (fitted with the paddle attachment and set on medium-high speed), beat the egg, egg yolk, and granulated sugar until smooth and thick. Add the cooled chocolate mixture and beat until the batter is smooth.
4. Reduce the mixer speed to low and add the flour a few tablespoons at a time, beating after each addition, just until mixed.
5. Divide the batter among the ramekins; fill each halfway and then gently press 2 or 3 chocolate chips or pieces of chocolate into the batter. Spoon more batter into the ramekins to fill the ramekins to about 1/4 inch from the rim. Set the ramekins on a baking sheet.
6. Carefully transfer the baking sheet to the oven and bake until the cakes are puffed and a little wobbly in the center (about 5 to 7 minutes).
7. Dust some confectioners’ sugar over the cakes and serve immediately so that the cakes are still warm.
Title: Gluten-Free 'witch's Broomstick' Cookies
Ingredients:
- 2 butter
- 1/4 brown sugar
- 1/3 sugar
- 1/4 egg
- 1 vanilla
- 1/2 cocoa powder
- 1 baking soda
- 3 salt
- 1/4
- 1/8
- 36
Instructions:
1. In a heatproof bowl over a saucepan of hot (not boiling) water, melt chocolate, stirrinig occasionally.
2. In a bowl, beat together butter, sugar, brown sugar, and sugar until fluffy; beat in egg and vanilla.
3. Beat in melted chocolate.
4. In a sepate bowl, whisk together flour, cocoa powder, soda, and salt; stir into butter mixture in 2 additions to make a smooth dough.
5. Shape dough into 3 dozen tablespoon-sized balls and stick one on the end of each pretzel stick.
6. Press dough with a fork to make lines resembling bristles of a broom.
7. Place each cookie on a parchment paper-lined baking sheet.
8. Bake in a preheated 350* oven for 10 to 12 minutes.
9. Transfer to wire rack and let cool before moving.
10. Enjoy!
Title: Apple & Spice, Naughty & Nice Bread Pudding
Ingredients:
- 6 eggs
- 1 milk
- 1 heavy cream
- 1 1/2 - 2 apples
- 1/2 raisins
- 2 cinnamon
- 1 nutmeg
- 1 vanilla extract
- 1 light brown sugar
- 3 -4 butter
- 1 pecans
- 1/4 butter
- 1 heavy cream
- 1 1/2 maple syrup
- 2 butter
- 1/2 brown sugar
- 1 pecans
- 1/2
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350° and grease a 9x13 pan (may need to use 2 pans, like a 9x13 and an 8x8, if your bread slices are big) or if making bread pudding muffins grease 12 muffin tins.
2. Place bread cubes in a bowl.
3. Mix together apple, nutmeg, cinnamon, sugar (if using any, I find it too sweet when I add suagr but others in my family like this with added sugar), 6 eggs, and both milks, almond extract, and vanilla in a a separate bowl. Pour this mixture over bread cubes and let sit for at least 10 minutes.
4. Pour into bread mixture into the greased dish or muffin tins.
5. Combine crumble ingredients until it looks like crumbly and sprinkle over bread pudding.
6. Bake for 30 minutes for muffins or 40-50 minutes for 9x13 dish OR until set, watch carefully!
7. Sauce for the Grown Ups:
8. Combine chips, butter, and heavy cream and melt in microwave until melted (Stirring every 30 seconds).
9. Then mix in liqueur and serve over bread pudding!
10. Sauce for the Little Ones:
11. Mix syrup and butter and place in microwave until melted (stirring every 30 seconds).
12. Then stir in the brown sugar and microwave again until dissolved (stirring every 30 seconds).
13. You may make this dish ahead and leave in the fridge over night, then bake in the morning.
Title: Kittencal's Perfect Whipped Cream Method
Ingredients:
- 1 heavy whipping cream
- 3 -4 confectioners' sugar
- 1/2 - 1 pure vanilla extract
Instructions:
1. Place a glass or stainless steel bowl and the mixer beaters in the fridge for at least 1 hour or even 24 hours.
2. Meanwhile place the whipping cream in the coldest section of your refrigerator or you can freeze for 15 minutes (set a timer so you will remember to remove from the freezer DO NOT allow the cream to freeze).
3. Pour the very cold whipping cream into the chilled bowl; beat on high speed of an electric mixer until just beginning to thicken (do not add in any confectioners sugar or vanilla until the cream has slightly thickened).
4. Using a spoon sprinkle the sifted confectioners sugar over the cream then add in the vanilla; and continue beating until soft peaks form stopping the mixer every minute to scrape down the sides of the bowl (beating time will depend on the mixer you are using, hand mixers generally take slightly longer).
5. Store in the refrigerator until ready to use.
6. It is recommended to use the whipped cream the same day it is made.
Title: Cocoa Ripple Ring
Ingredients:
- 1/2 shortening
- 3/4 sugar
- 2 eggs
- 1 1/2 flour
- 3/4 salt
- 2 baking powder
- 2/3 milk
- 1/3 walnuts
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream the shortening and the sugar.
3. Beat in the eggs until fluffy.
4. In a seperate bowl, mix the flour, salt and baking powder.
5. Alternating with the milk, blend the dry mixture into the egg mixture.
6. Grease a bundt or 9x9" baking pan.
7. Mix the cocoa and the walnuts together in a small bowl.
8. Spoon 1/3 of the batter into the pan.
9. Sprinkle 1/2 of the cocoa mix on top of this.
10. Repeat layers with batter& cocoa, ending with batter.
11. Bake for approximately 35 minutes.
12. Let stand for 5 minutes when done.
13. Turn onto a plate.
Title: Taco Bell Style Caramel Apple Empanadas
Ingredients:
- 1 all-purpose flour
- 1 butter
- 1/4 margarine
- 1/4 light brown sugar
- 1/4 ground allspice
- 3 1/2 baking mix
- 1 butter
- 2 margarine
Instructions:
1. Thaw apples in microwave at half power 6 to 7 minutes; let stand 3 minutes. Stir together apples and flour.
2. Melt 1/4 cup butter in a medium skillet over medium heat; add apple mixture, brown sugar, and allspice. Cook, stirring constantly for 4 minutes or until thickened. Remove from heat. Coarsely mash apple mixture, and set aside.
3. Stir together baking mix and 1 cup whipping cream with a fork until moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times.
4. Roll dough to 1/2-inch thickness. Cut into 12 (5-inch) squares.
5. Divide apple mixture into 12 servings and place 1 serving in center of each square. Fold 1 side of square over, pressing edges with a fork to seal. Place on a lightly greased baking sheet. Brush tops evenly with 2 tablespoons melted butter.
6. Bake at 400F for 18 to 20 minutes or until golden brown. Serve immediately.
Title: Angel Crisps!
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1 shortening
- 1 egg
- 2 flour
- 1/2 salt
- 1 baking soda
- 1 cream of tartar
- 1 vanilla
Instructions:
1. Mix and form into balls the size of a walnut.
2. Dip top half in water, then in sugar.
3. Bake on ungreased baking sheet at 425 degrees for 8-10 minutes.
Title: Butter Pecan Rum Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 3/4 sour cream
- 1/3 butter
- 1/4 margarine
- 1/4 dark rum
- 4 eggs
- 1/2 dark rum
- 2 pecans
- 1/4
Instructions:
1. Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
2. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
3. Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
4. Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
5. In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
6. Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
7. Store loosely covered.
Title: My Favorite Cake
Ingredients:
- 1/2 unsalted butter
- 2 sugar
- 2 self-rising flour
- 1 - 1 1/2 sugar
- 4 heavy whipping cream
- 1 1/3 sugar
- 8 instant coffee granules
- 3
- 1
Instructions:
1. If preparing the meringue from scratch, follow this step first.
2. Preheat oven to 150, prepare a 9 inch spring form pan, by buttering and lining with parchment paper.
3. in a medium bowl, beat egg whites until very stiff, gradually adding sugar.
4. Pour mixture into the prepared pan and bake until very dry and crispy.
5. The meringue should not brown too much at this temperature.
6. This baking time will take approximately 1.
7. 5 hours.
8. Remove the parchment paper with the meringue from the springform pan.
9. Peel the parchment paper from the bottom of the meringue disk, and chill at room temperature.
10. You will use this same pan for the crust, in order to ensure the layers will match in size.
11. prepare the crust by mixing all the ingredients together.
12. raise oven temperature to 375 degrees.
13. Bake in the 9 inch pan for 10 minutes.
14. cool crust completely.
15. to prepare cream filling, whip the cream, sugar and coffee granules in a small bowl until stiff.
16. When crust is completely cool, pour filling into the crust still in the pan.
17. top of the cake with the meringue disk.
18. if using store bought meringue cookies, arrange them nicely on top.
19. drizzle cake with chocolate syrup.
20. Refrigerate 24 hours before serving.
21. enjoy!
22. This cake will be a little crumbly when slicing, but don't let that deceive you.
23. it's very good.
Title: Amaretto Pear Parfaits
Ingredients:
- 1 1/2 pears
- 2 amaretto liqueur
- 1 1/2 sugar
- 1/2
- 1 1/2
- 4
Instructions:
1. Combine pears through sugar and liqueur, cover and chill 1 hour.
2. Spoon layers into each of 4 8-oz glasses in this order: 1 Tbs crumbs, 3 Tbs pear mixture, 3 Tbs yogurt or frozen yogurt. Repeat layers.
3. Sprinkle 1 Tbs almonds over top of each parfait. Chill until serving time.
Title: Banana Bavarian Cream
Ingredients:
- 1 1/2 unflavored gelatin
- 1/4 water
- 1 1/2 banana pulp
- 3/4 sugar
- 1 1/2 lemon juice
- 3/4
Instructions:
1. SOAK: kNOX in hot water 5 min.
2. &dissolve overhot water.
3. MASH: BANANA pulp.
4. Put in dbl-boiler; ADD: sugar, stir.
5. ADD: the dissolved Knox.
6. COOL a little.
7. ADD: lemon juice; Orange juice.
8. When it begins to congeal, FOLD in cool-whip; Pour into bowl/bowls which have been rubbed lightly w/ olive oil; refrigerate.
9. till set.
Title: Twinkie Cake
Ingredients:
- 3 cake flour
- 1 baking soda
- 1/2 salt
- 1 shortening
- 2 granulated sugar
- 1 buttermilk
- 2 vanilla
- 1/2 cream of tartar
- 6 water
- 1 salt
- 2 marshmallow creme
- 1/2 shortening
- 2 powdered sugar
- 1/2 vanilla
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
3. Combine flour, baking soda and salt in medium bowl.
4. Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
5. Add flour mixture alternately with buttermilk, heating well after each addition.
6. Blend in vanilla and almond extract.
7. Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
8. Add cream of tartar and beat at high speed until soft peaks form.
9. Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
10. Pour batter evenly into prepared pan and smooth with cake spatula.
11. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
12. Cool layers in pans on wire racks for 10 minutes.
13. Loosen edges and remove to racks to cool completely.
14. Fill layers with Twinkie Creme Filling.
15. For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
16. Let this mixture cool.
17. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
18. Add the salt solution to the filling mixture and combine.
19. Makes 1-1/2 cups of creme filling.
Title: Italian Easter Egg Cookies
Ingredients:
- 4 eggs
- 4 unsalted butter
- 3/4 granulated sugar
- 1 lemon
- 1/2 lemon juice
- 4 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 8 eggs
- 1 confectioners' sugar
- 1 lemon juice
- 1 milk
Instructions:
1. To make the dough:
2. In a bowl, combine the eggs, butter, sugar, lemon zest, lemon juice, and anise extract. With an electric mixer, beat the ingredients until well combined, about 3 minutes. Add the flour, baking powder, baking soda, and salt; beat on low to combine. Gather up the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Preheat the oven to 350 degrees F.
4. Line 2 baking sheets with parchment paper.
5. On a lightly floured surface begin to form the baskets.
6. To form the basket handle, start with a piece of the dough about the size of a walnut. Gently roll the dough into a thin pencil shape about 10 inches long.
7. Repeat with another piece of dough.
8. Place the 2 lengths side by side and twist one over the other like a spiral.
9. Place the handle onto a baking sheet in a horseshoe shape.
10. Take about 1/4 cup of the dough and form a thick oval or egg shape. Place one of the hard boiled eggs in the center of the oval. Press it down gently to embed it in the dough but don't push it through the dough.
11. Place the dough with the egg on top of the ends of the basket handle.
12. Press lightly to adhere the shape to the basket handle.
13. Continue making the baskets in this manner.
14. About 4 basket cookies should fit on each baking sheet.
15. Bake for 20 minutes until very slightly golden brown.
16. Transfer the cookies to a wire rack to cool completely.
17. To make the icing:
18. In a small bowl, stir together the confectioners' sugar, lemon juice, and milk until smooth. Use a pastry brush to gently brush the icing on each cookie; don't brush icing on the eggs. Place the cookies on a wire rack over a baking sheet and dust with the colored sprinkles. Add the sprinkles while the icing is still wet so that they will adhere.
19. Allow the icing to dry and harden before storing. The cookies may be stored in a covered container in the refrigerator for about a week.
Title: Cranberry-white Chocolate Pound Cake
Ingredients:
- 1 butter
- 1 cream cheese
- 3/4 brown sugar
- 3/4 granulated sugar
- 1 vanilla extract
- 1 eggs
- 4 all-purpose flour
- 2 1/4 baking powder
- 2 cranberries
- 1 1/2 white chocolate chips
- 1 white chocolate chips
- 1/2 cranberries
- 2
Instructions:
1. To make the cake, grease and flour a 9" tube pan; set aside.
2. In a large bowl and with an electric mixer, cream the butter and cream cheese until light.
3. Add the brown and granulated sugars, orange rind and vanilla.
4. Continue beating until fluffy.
5. Beat in the eggs, one at a time.
6. In a medium bowl, sift the flour and baking powder.
7. Add to the creamed mixture, stirring until well combined.
8. Stir in the cranberries and white chocolate chips.
9. Spoon the batter into the prepared pan.
10. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
11. Cool the cake in the pan on a wire rack.
12. To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water.
13. Stir in the orange juice.
14. Unmold the cooled cake.
15. Spoon the glaze over the top; let cool.
16. Garnish the top of the cake with orange slices, or fill the centre with cranberries.
Title: Tahini Chocolate Cakes
Ingredients:
- 10 unsalted butter
- 1/3 sesame seeds
- 3 all-purpose flour
- 1/2 salt
- 1 dark chocolate
- 5 1/2 eggs
- 3 tahini
- 1 lime, zest of
- 5 creme fraiche
- 1 ice cream
Instructions:
1. Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.
2. Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside.
3. Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.
4. Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.
5. Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.
Title: Lazy Daisy Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1 vanilla extract
- 1 cake flour
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 2 butter
- 1 brown sugar
- 3/4 butter
- 1/2 half-and-half cream
- 2
Instructions:
1. In a mixing bowl, beat eggs, sugar and vanilla until thick, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low until combined. Heat milk and butter until butter is melted, cool. Add to batter; beat thoroughly, batter will be thin. Pour into a greased 9 inch square baking pan. Bake at 350* for 20-25 minutes or until a toothpick comes out clean. Cool slightly.
2. Combine frosting ingredients (last four ingredients listed - coconut, brown sugar, butter and cream:. Spread over warm cake. Broil about 4 inches from the heat for 3-4 minutes or until top is lightly browned. Cool before serving.
Title: Deconstructed Banana Cream Pie & Bananas Foster Variation
Ingredients:
- 1 instant vanilla pudding
- 1 vanilla
- 1 half-and-half
- 2 1/2 bananas
- 2 -3 powdered sugar
- 1/2 vanilla
- 2 -4
- 1/2 - 1
Instructions:
1. Preheat oven to 425°F.
2. PIE CRUST: Make your favorite pie crust, roll dough as you normally would but into a rectangular shape, cut six 3 1/2" - 4" squares and at least 18 - 1 1/3" squares (sizes are approximate they are prettier if you have a crimped cutter for the small squares I have a cookie cutter this size). Place squares on baking sheet, sprinkle the small squares with a little cinnamon sugar, bake about 10 minutes or until golden on the bottom.
3. PASTRY CREAM: Make filling according to the directions on the box for pie filling, using half and half in place of milk, add vanilla; stir, chill until ready to serve.
4. TOPPING: Whip cream with powdered sugar and vanilla, adjust amounts to your taste,chill.
5. PUTTING IT TOGETHER: Place a large pastry square on each dessert plate, spoon on some pudding mix - if using all six at once divide evenly.
6. Place about 6 banana slices on top of each square, top with whipping cream.
7. Place 3 small pastry squares into the whipping cream, on point. TA DAH! Fast and beautiful!
8. BANANAS FOSTER VARIATION: Make pie crust, filling, and whipping cream as above.
9. Chop some pecans.
10. Prepare the bananas from Recipe #191028, use 3 Bananas and cut each banana in half length wise first, then each half into 3 pieces.
11. And make Recipe #165874.
12. PUTTING IT TOGETHER: As before - pastry square, then pastry cream, then spoon bananas with some of their sauce on top of the filling, then whipping cream, sprinkle with chopped pecans and drizzle the whole thing with Praline Sauce.
13. Serve with coffee.
Title: Kathy's Teatime Fruit Cocktail Cake
Ingredients:
- 1 3/4 sugar
- 2 flour
- 2 baking soda
- 2 eggs
- 1 butter
- 1/2 powdered sugar
- 1/2 egg
- 1
Instructions:
1. Preheat oven to 300°F.
2. Sift together sugar, flour & soda in mixing bowl.
3. In medium-sized bowl mix drained fruit cocktail with eggs.
4. Combine two mixtures; pour into greased 9x13 pan.
5. Sprinkle with nuts.
6. Bake at 300F for 45-60 minutes, until brown and toasty on top.
7. SAUCE:.
8. Beat the egg very well.
9. Place all sauce ingredients in small saucepan, heat until mixture is Creamy, NOT boiling.
10. Pour over cooled cake.