lumicero/recipes-ing2inst huggingface dataset:
Title: Holiday Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 flour
- 2 1/4 baking soda
- 1/2 salt
- 3/4 milk
- 3 sugar
- 1/4 cinnamon
- 2
Instructions:
1. Creme together crisco, butter sugar egg and vanilla.
2. sift together flour, soda, salt.
3. Add to butter mixture.
4. Add milk, mix well.
5. Combine sugar and cinnamon in a sm.
6. ceral bowl.
7. I always refrigerate dough for about 15 minute.
8. for easier handling.
9. Roll in to balls about 1 in in dia.
10. and dip in sugar and cinnamon.
11. Place on cookie sheet (ungreased) and bake at 375.
Title: Chocolate Creme Brulee'
Ingredients:
- 3 half & half light cream
- 1/2 sugar
- 2/3 eggs
- 6 sugar
- 4 fresh raspberry
- 1/2
- 1
Instructions:
1. In a microwave safe bowl, whisk together the half&half and cocoa, this will be slightly lumpy.
2. Microwave on high for 1 to 1 1/2 minutes, or until the half&half is slightly warm.
3. Whisk the mixture again to disolve lumps.
4. Whisk the eggs and 2/3 cup sugar into the cocoa mix.
5. Pour one cup of the mixture into each of ten 6 ounce custard cups (make sure they are broiler proof).
6. Spoon 1 teaspoon of chocolate chips into the middle of each cup.
7. Place the cups on a 17x12 baking sheet or a large baking pan that can hold all of them.
8. Fill the sheet half full with warm water (or to a depth of 1 inch).
9. Bake in a preheated 325F oven for 30-35 minutes, or until the center doesn't giggle when gently shaken.
10. Carefully move the cups to a cooling rack and let them rest for 15 minutes.
11. Then cover and refrigerate for 2 hours to 2 days before serving.
12. When ready to serve, preheat the broiler.
13. Sprinkle 2 teaspoons of sugar over each serving.
14. Put the cups on a broiler-safe pan.
15. Broil with the tops of the cups 2 inches from the heat for 2 to 4 minutes or until the sugar is caramelized.
16. Careful not to burn!
17. To serve, garnish with raspberries and enjoy!
Title: Italian Pine Nut Cookies
Ingredients:
- 1 almond paste
- 1/4 marzipan
- 1/8 sugar
- 1 salt
- 2 -3 flour
- 1/2 pine nuts
- 1
- 1 1/2
Instructions:
1. Preheat the oven to 325 degrees.
2. Break the marzipan in pieces into a medium-sized bowl. Mix in the sugar, salt, flavorings and almond flour; the mixture will be crumbly. Add the egg white, beating until the mixture is smooth.
3. Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wets hands, drop one inch balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go.
4. Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about one inch between them.
5. Bake the cookies for 20 to 22 minutes, or until they're lightly browned. Cool them on the pans for five minutes, then transfer to a rack to cool completely.
Title: Blueberry Oat Summer Treat
Ingredients:
- 1/4 sugar
- 2 sugar substitute
- 1/3 cornstarch
- 2 1/2 water
- 1 fresh blueberries
- 1 1/2 oats
- 8 brown sugar
- 2
- 1/4
Instructions:
1. In a saucepan, combine water and cornstarch over medium heat.
2. Gradually whisk in sugar until smooth.
3. Bring to a boil, stirring constantly.
4. Stir in blueberries.
5. Cook and stir for 2 minutes or longer, until thick and bubbly.
6. Remove from heat and set aside.
7. In a bowl, combine the cake mix and 1 cup oats.
8. Cut in 6 tablespoons butter until crumbly.
9. Set aside 1 cup crumb mixture for topping.
10. Stir egg whites into remaining crumb mixture.
11. Press into baking dish coated with nonstick cooking spray.
12. Spread blueberry mixture on top of cake mix.
13. Combine reserved cup of crumb mixture with remaining oats and brown sugar.
14. Cut in remaining butter until crumbly.
15. Sprinkle over top.
16. Bake at 350 for 30-35 minutes or until golden brown.
17. May serve with frozen yogurt or lowfat ice cream.
Title: Apple-Butters
Ingredients:
- 4 red apples
- 8 red apples
- peanut butter
Instructions:
1. Core the apples, leave intact though.
2. Put 2 Tblspns. of peanut butter in the now empty core of each apple, I like crunchy, but kids like creamy.
3. place on a cookie sheet, and bake at 300 for about 5-10 minutes or until the skin just starts to split.
4. let cool for a moment.
5. enjoy!
Title: Sponge Cake With Crunchy Almond Topping
Ingredients:
- 2 eggs
- 1 caster sugar
- 1 flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 1/2 low-fat milk
- 1/2 brown sugar
- 1/2 unsweetened flaked coconut
- 3 butter
- 2 milk
Instructions:
1. Preheat oven to 175°C Grease and line bottom of a 8" round or square tin.
2. Sift flour, salt and baking powder.
3. Using electric beaters, beat eggs for 3-4 mins on high speed. Add white sugar and continue to beat until light, fluffy and increased in volume. Add flour mixture to egg mixture, blending until just combined, on low speed.
4. Bring 1/2 cup milk and 1 tbsp butter to boil. Add to batter and beat to combine.
5. Pour into tin and bake 25-35 mins until cake
6. sides shrink from sides of the pan and a skewer inserted in the middle comes out clean.
7. Remove cake from oven and prick all over with a wooden skewer. Remember to poke the holes all the way to the bottom of the cake because you want the sauce to seep all the way through when it is poured over the cake.
8. Combine all the topping ingredients, except the almonds/coconut in a small saucepan. over medium-low heat, stir with a wooden spoon until the butter melts and mixture is smooth. Stir in almonds and coconut and take sauce off the heat. Quickly pour over the cake whilst it’s hot.
9. Set your oven to grill and place cake under grill. Grill for 2-3 minutes until topping is caramelized and golden brown. (check on this every 10-15 seconds because if the grill is too hot, the almonds may burn)
10. Leave the cake to cool in its tin so that the sauce can soak through the crumb. Once completely cool, carefully turn over onto a wire rack, peel off paper and turn back onto a serving plate or even back into the tin. Store cake at room temperature in an airtight container for 3-4 days.
Title: Pumpkin Pound Cake
Ingredients:
- 2 sugar
- 4 eggs
- 1 flour
- 2 salt
- 1/2 ground cinnamon
- 2 ground ginger
- 1/2 ground cloves
- 1/4 ground nutmeg
- 1/4 baking soda
- 2 canned pumpkin
- 2 cream cheese
- 1 margarine
- 1/2 vanilla extract
- 2 powdered sugar
- 1 pecans
Instructions:
1. Mix sugar and eggs in large bowl. Pour in oil, beating at medium speed until well blended, about 3 minutes.
2. Mix dry ingredients together, then add them to batter.
3. Add pumpkin and mix at slower speed until blended. Pour mixture into well-greased and floured tube pan.
4. Bake at 350 degrees F for 1 hour. Cool on wire rack before adding icing.
5. To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth. After icing the cooled cake, sprinkle top with nuts if desired.
Title: Delicious Chocolate Cake
Ingredients:
- 3/4 butter
- 1/2 caster sugar
- 9 dark semi-sweet chocolate
- 2 eggs
- 4 white chocolate
- 4
Instructions:
1. Preheat oven to 350F degrees.
2. Grease a deep 8 inch springform cake tin, then line the base with greaseproof paper and grease the paper.
3. Place 1/2 a cup of the butter and all the sugar in a mixing bowl and beat until light and fluffy.
4. Add two-thirds of the dark chocolate, the ground almonds and the egg yolks and beat until they are evenly blended.
5. Whisk the egg whites in a clean, dry bowl until stiff.
6. Fold them into the chocolate mixture, then transfer to the prepared tin and smooth the surface.
7. Bake for 50-55 minutes or until a skewer inserted comes out clean.
8. Leave the cake in the tin for about 5 minutes, then turn out on a wire rack, peel off the lining paper and leave to cool completely.
9. Place remaining butter and remaining melted dark chocolate in a saucepan.
10. Heat very gently, stirring constantly, until melted.
11. Pour over the cake, allowing the topping to coat the sides.
12. Leave to set for at least an hour.
13. To decorate, fill a piping bag with the white melted chocolate and snip the end.
14. Drizzle all around the edges to make a squiggly double border.
Title: Frosted Chocolate Cake and Cupcakes (Gluten, Dairy & Egg Fre
Ingredients:
- 1 xanthan gum
- 1 brown sugar
- 1/2 chocolate chips
- 1 walnuts
- 1/2 baking soda
- 1/2 salt
- 1 soymilk
- 1/2 rice vinegar
- 1/2 vanilla extract
- 1 chocolate chips
- 2 milk
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Spray an 8" square or 9" round cake pan with nonstick spray or line a dozen muffin cups with cupcake liners.
2. In a medium size bowl, stir together the brown rice flour, xanthan gum, cocoa, brown sugar, chocolate chips (if using), nuts (if using), baking soda, and salt.
3. In a two cup glass measuring cup, measure the 1/2 cup oil, add the 1 cup of liquid, then add the vinegar and vanilla extract. Stir to combine.
4. Stir the liquid ingredients into the dry ingredients until just moistened.
5. Pour the batter into the prepared pan and bake for 30-35 minutes for cake or 25 minutes for cupcakes, or until the cake tests done. Set aside to cool.
6. For frosting, combine the chocolate chips and milk/water in a small saucepan. Heat over medium, stirring constantly until the chips are melted and the glaze is smooth. Spoon over the cooled cake and refrigerate until set.
Title: Sherry's Fresh & Easy Pumpkin Pie
Ingredients:
- 4 fresh pumpkin
- 1 1/2 evaporated milk
- 2/3 plain yogurt
- 1/3 milk
- 1/2 brown sugar
- 1 sugar
- 1/2 salt
- 2 cinnamon
- 1 ginger
- 3/4 nutmeg
- 1/4 ground cloves
- 4 eggs
Instructions:
1. Cut the tops off two small pie pumpkins (you can also use your jack-0-lantern--you just have to figure out your own timing for the microwave) Remove the seeds and most of the stringy stuff. Replace the lids and place pumpkins (probably you'll have to do one at a time) in a microwave and cook on high for about 10-12 minutes. Check for doneness (nice and soft) and add more microwave time if necessary. This is by far the easiest way to cook pumpkin! Let the pumpkin cool completely, and then scoop the "meat" out of the skin.
2. Place the 4 cups cooked pumpkin in a blender with the milks and yogurt and blend. (You may need to do this in two batches depending on your blender.)
3. Pour into a large bowl and add all the remaining ingredients, blending well.
4. Pour into two frozen pie crusts (whole wheat is great!) and bake at 425 degrees for 15 minutes, and then turn down to 350 and bake for about 45 more minutes. Makes 2 pies and usually there's enough for some pumpkin "pudding" too. My grandkids like the pudding best.
Title: Mustard Gingerbread
Ingredients:
- 2 1/2 white flour
- 1 1/4 baking soda
- 1/2 salt
- 3/4 mustard powder
- 2 ground ginger
- 2 ground cinnamon
- 1/4 ground allspice
- 10 unsalted butter
- 1/3 brown sugar
- 2 eggs
- 3/4 molasses
- 1 brewed coffee
Instructions:
1. Preheat your oven to 350*F. and lightly grease a 10" springform pan with veg. oil(or butter).
2. Sift the flour, baking soda, salt, mustard powder and spices together into a medium bowl.
3. Cream the butter and sugar together in a medium mixing bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
4. Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until the eggs are well blended but not smooth, 8 to 10 seconds. Scrape the bowl each time.
5. Add the molasses with the mixer on medium low speed and mix for 5 seconds. The batter will look separated.
6. Add half of the dry ingredients to the batter with the mixer on low speed and mix just until they have absorbed the liquid but are not thoroughly blended, about 10 seconds. Add half the coffee and fold it into the mixture with a rubber spatula.
7. Add the remaining dry ingredients on medium low speed and blend until they are almost incorporated, 10 seconds. Pour in the remaining coffee, then fold in by hand with a rubber spatula. Turn the mixer to low speed and blend until the batter is smooth, about 5 seconds.
8. Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top springs back to the touch and a tester inserted in the center comes out dry, about 45 minutes. Cool slightly in the pan before serving. Enjoy!
Title: Milky Way Bundt Cake
Ingredients:
- 7 butter
- 1 eggs
- 1 buttermilk
- 4 vanilla
- 1 pecans
- 1
Instructions:
1. Preheat oven to 325*.
2. Chop candy bars into 1" pieces.Place candy in pan with one stick of butter.stir over low heat until everything melts together.Set aside:
3. Put other stick butter, room temperature, into large bowl -- with all remaining ingredients, except optional pecans.
4. Mix well with electric mixer.
5. Add chocolate mixture and optional nuts.Mix well.
6. Place batter into a well sprayed bundt pan.
7. Bake 50-60 minutes. Cool 15 minutes in pan.
Title: Apricot Torte
Ingredients:
- 150 all-purpose flour
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 salt
- 10 -15 apricots
- 5 - 7 1/2 sugar
- 3 eggs
- 3 sugar
- 3 flour
Instructions:
1. preheat oven to 350 degrees, and butter a 9inch spring form pan.
2. Prepare crust by mixing the ingredients together.
3. Bake crust for 15 minutes.
4. Meanwhile, half the apricots and fill each half with 1/2 teaspoon.
5. Place apricots face up on top of the hot crust right out of the oven.
6. Return torte to oven, and bake until sugar inside apricots is melted.
7. meanwhile, begin preparing the cream.
8. separate eggs.
9. Beat the whites with the sugar and beat until stiff, fold in the egg yolks.
10. Fold in flour.
11. Pour the mixture over the cake, place back into the oven for 15- 20 more minutes, until slightly browned.
Title: Chocolate Christmas Tree
Ingredients:
- 300 icing sugar
- 1 1/2
- 3/4
- 1
Instructions:
1. Place chocolate in a microwave-proof bowl. Melt on Medium (50% power)for 3-4 minutes, stirring every minute. Add Rice Bubbles and coconut. Stir to combine.
2. On a sheet of baking paper, spoon or pipe mixture into a cross shape. You will need 6 crosses in graduation sizes. Chill in refrigerator for 20 minutes, until firm. Reserve ramaining chocolate mixture.
3. Place the largest cross on a flat board or serving plate. Spoon a little of the remaining chocolate into the centre. Sit the next cross on top, pressing down lightly to secure. (Place each cross in different directions). Continue with remaining crosses, finishing with the smallest. Chill in refrigerator for 20 mins to set.
4. Dust with icing sugar. Top with a shortbread star if desired.
Title: Strawberry-Rhubarb Bars
Ingredients:
- 1 1/2 rolled oats
- 1 flour
- 3/4 granulated sugar
- 3/4 butter
- 1 1/2 fresh rhubarb
- 1/3 frozen rhubarb
- 1/4 granulated sugar
- 1/2 water
- 2 ground ginger
- 1/4 fresh strawberries
- 1/4 powdered sugar
- 3 -4 ground ginger
Instructions:
1. Preheat oven to 350. Line 8x8x2"-inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.
2. In bowl stir together oats, flour, and the 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1 1/2 cups of oat mixture; set aside. Press remaining oat mixture evenly into bottom of prepared pan. Bake for 20 minutes.
3. Meanwhile, for filling, in medium saucepan combine rhubarb, the 1/3 cup sugar, water, and ginger. Cook and stir over medium heat for 8-10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup of filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into filling.
4. Bake for 30-35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of reserved filling. Drizzle with Ginger Icing just before serving.
5. Ginger Icing: In small bowl stir together powdered sugar, ground ginger, and enough orange juice to make of drizzling consistency.
Title: Mighty Tasty Macaroons
Ingredients:
- 1 1/2 coconut
- 1/2 Splenda sugar substitute
- 1/4 all-purpose flour
- 1/4 salt
- 3 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Line cookie sheets with parchment paper.
3. In medium bowl,combine coconut, splenda, flour and salt using a wooden spoon.
4. Stir in egg whites and extracts until blended.
5. Drop in tablespoon size portions on prepared cookie sheets.
6. Bake for 15-20 minutes until golden brown.
7. Move parchmant paper to cooling rack and cool.
Title: Lemon Layer Cake With Pineapple Filling
Ingredients:
- 3/4 sour cream
- 1 baking soda
- 1 3/4 cake flour
- 2 baking powder
- 1/2 salt
- 3/4 butter
- 1 1/4 sugar
- 3 eggs
- 1/4 fresh lemon juice
- 1/4 lemon zest
- 5 icing sugar
- 3/4 fresh lemon juice
- 1/4 fresh pineapple
- 1 3/4 cornstarch
- 2 butter
- 1 1/2 sugar
- 2 salt
- 1 lemon zest
- 1 icing sugar
- 1/2 sweetened flaked coconut
- 2
- 1 3/4
Instructions:
1. For cake: Position rack in center of oven and preheat to 350°F Butter 3, 8-inch in diameter cake pans. Cut 3 parchment rounds to fit bottoms of pans and butter these too.
2. Mix sour cream and soda in bowl and let stand 10 minutes.
3. Sift flour, baking powder and salt in a small bowl.
4. Cream butter with sugar in a large bowl for 8 minutes, until very light and fluffy. Add yolks, one at a time, beating well after each addition. Beat in juices, zest and sour cream mixture. Mix in dry ingredients in 3 additions.
5. Beat whites in a medium bowl to soft peaks.
6. Fold 1/4 of the whites into the cake batter to lighten and then gently fold in remaining whites.
7. Divide batter among 3 prepared pans. Bake about 30 minutes, or until a tester comes out clean. Cool in pans 5 minutes. Run small, sharp knife around sides to loosen. Turn out and cool completely.
8. For syrup: Stir icing sugar and juice in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Brush syrup over cakes (can be prepared 1 day ahead).
9. For filling: Mix pineapple and cornstarch in medium saucepan. Add butter, sugar and salt. Stir over medium heat until mixture boils and thickens, about 10 minutes. Cool, cover and refrigerate until well chilled (can be prepared 1 day ahead).
10. For Lemon Whipped Cream Frosting (about 4 cups): Mince lemon zest with sugar in processor or mini-blender. Whip cream in large bowl to soft peaks. Gradually beat in sugar.
11. To assemble: Place 1 cake layer, syrup side up, on plate.
12. Gently spread 1/2 of pineapple filling on top.
13. Ice with 1/2 cup of frosting.
14. Top with second layer and repeat.
15. Top with third layer.
16. Ice top and sides of cake with remaining frosting.
17. Press coconut onto sides of cake (can be prepared 8 hours ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving).
Title: Sour Milk Cake
Ingredients:
- 2 eggs
- 1/2 shortening
- 1 1/2 brown sugar
- 1 vanilla
- 1/2 milk
- 1 baking soda
- 2 cinnamon
- 1 clove
- 1/2 ginger
- 1/2 nutmeg
- 1/4 salt
- 3 flour
Instructions:
1. Beat egg whites until stiff.
2. In another bowl cream shortening, brown sugar, egg yolks, and vanilla.
3. Cream for 5 minutes.
4. Add sour milk.
5. Sift the baking soda, cinnamon, cloves, ginger, nutmeg, salt and flour together; 1/2 cup nuts or raisins may be added to the dry ingredients.
6. Add the dry ingredients to the creamed mixture.
7. Beat for 2 minutes; fold in egg whites.
8. Pour into 2 layer pans that have been greased and lined with wax paper.
9. Spray with Pam.
10. Bake at 350 degrees Fahrenheit for 25 minutes or until done.
Title: Bourbon Brown Sugar Pound Cake
Ingredients:
- 3 flour
- 3/4 salt
- 1/2 baking powder
- 1/2 baking soda
- 3/4 vanilla extract
- 2 Bourbon
- 4 dark brown sugar
- 1 1/2 sugar
- 1/2 butter
- 1 eggs
- 5 sugar
- 2 Bourbon
- 1/3 strawberry
- 2 blueberries
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour a 12-cup bundt pan.
3. In a medium bowl, combine flour, salt, baking powder, and baking soda.
4. Combine the milk, vanilla, and 4 tablespoons bourbon.
5. In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until lump free.
6. Add butter and beat at high speed until light and creamy, about 5 minutes.
7. Add the eggs, one at a time, beating well after each addition.
8. At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture.
9. Pour batter into prepared pan.
10. Bake 1 hour and 20 minutes or until cake springs back when toothpick inserted in center comes out clean.
11. Cool cake in pan on a wire rack for 10 minutes.
12. Remove cake from pan.
13. Frosting:
14. In small bowl, combine orange juice, 1/3 cup sugar, and 2 tablespoons bourbon.
15. Brush mixture all over warm cake.
16. Cool cake completely.
17. Garnish with berries or other fruit for a pretty presentation.
Title: Low-Fat Fruit Pizza
Ingredients:
- 1/2 powdered sugar
- 3/4 white flour
- 3/4 whole wheat flour
- 3/4 low-fat margarine
- 8 light cream cheese
- 1 vanilla
- 1/2 sugar
- 1 raspberries
- 1/2 blueberries
- 2 kiwi
- 2 apricots
Instructions:
1. Preheat over to 350°F
2. Mix powdered sugar, flour and margarine in a large bowl and form into a ball. If mixture is sticky add more flour. Refrigerate uncovered for 30 minutes. (This is a good time to cut/wash your fruit.).
3. Pat into 9x9 or 9" round shallow dish making sure that dough is reaching the edges of the pan. Bake for 10-15 minutes and let cool completely.
4. Mix cream cheese, vanilla and sugar and beat till creamy. Spread over crust.
5. Arrange fruit and refrigerate before serving. Note: if you're using fruits that will brown you'll want to brush the fruit w/orange marmalade. Should be eaten in 1-2 days.
Title: Wafer Layers
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Beat the butter until light yellow and fluffy. Gradually add in the sugar until light and creamy. Stir in eggs and extract.
2. Sift together flour, baking powder and salt. Now add in 1/3 the dry to butter mixture & stir. Next add in half the milk and stir. Repeat dry 1/3 and mix, add remaining milk, mix & finish with last 1/3 dry and mix. Refrigerate until firm. Dough should not be too stiff, but it should be firm enough to handle easily.
3. Have all your 8" round cake pans out. Best if you have at-least 2. Turn pans upside down, but do not grease.
4. Heat oven to 350 deg.
5. Divide chilled dough into 7 equal parts and roll out each on a lightly floured surface. Roll very thin and fit on top of upside down cake pans. Trim edges and bake in oven for 20 minutes or until edges turn a delicate brown.
6. Remove from oven and gently slide onto wired rack until cool. The baked layers should not be more then 1/4" thick. Store in cool dry place until used.
7. If you want different flavors, exchanged the vanilla extract, almond extract or 1/2 teaspoons very fine lemon zest. For chocolate you could take out some of the flour for baking coco powder, but you would half to experiment.
Title: Red Velvet Cake from the Bubble Room
Ingredients:
- 2 1/2 self-rising flour
- 1 baking soda
- 1 1/2 granulated sugar
- 1 buttermilk
- 1 vanilla extract
- 1 1/2 white vinegar
- 2 eggs
- 1/4 pecans
- 1
- 2
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Mix together all dry ingredients.
3. Mix together all wet ingredients.
4. While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.
5. Spray three 9"" cake pans with non-stick cooking spray.
6. Pour equal amounts of batter into each of the three pans.
7. Bake 20 to 30 minutes. Test for doneness with a toothpick.
8. Cool layers in pans on wire racks for 10 minutes.
9. Carefully remove layers from pans. Place layers on wire racks to cool completely.
10. Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.
11. Frost cake and decorate top with remaining 1/2 cup pecans if desired.
12. Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.