lumicero/recipes-ing2inst huggingface dataset:
Title: Frosted Raisin Squares
Ingredients:
- 1/2 butter
- 3/4 margarine
- 1/4 brown sugar
- 1 sugar
- 1 egg
- 1 vanilla
- 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 2 1/2 salt
- 1 raisins
- 2/3 confectioners' sugar
- 1 milk
Instructions:
1. Preheat oven to 350 degrees. grease 13x9x2 inch baking pan.
2. in a large bowl cream butter and sugars.
3. stir in egg and vanilla.
4. in medium bowl combine flour, baking powder, baking soda and salt.
5. stir into creamed mixture.
6. gradually add cereal and raisings. stirring until all pieces are evenly coated. spread evenly in bottom of pan.
7. bake 15-20 min or until tester inserted in center comes out clean.
8. cool.
9. in a smalll bowl combine confectioners sugar and milk.
10. drizzle over top.
11. cut into squares.
12. makes 48 squares.
Title: Easy Girl Scout Samoas (Copycat)
Ingredients:
- 1 sweetened flaked coconut
- 1 milk
- 1 salt
- 1 -2 chocolate chips
- 1
- 1/4
Instructions:
1. Toast coconut flakes in 350 oven for 6-10 minutes until golden brown.
2. Place in a bowl when toasted.
3. Unwrap caramels, add milk and salt. Microwave for 1-2 minutes in 30 second intervals in a shallow bowl. The mixture should be creamy and easy to spread.
4. Line a cookie sheet with waxed or parchment paper.
5. Using a knife, spread each cookie with the caramel mixture, be generous.
6. Dip the cookie into the toasted coconut, pressed cookie down to get as much coconut on it as possible.
7. Let cookie cool on the cookie sheet until caramel hardens.
8. Melt the chocolate chips in a plastic sandwich bag.
9. Snip end and drizzle cookies with chocolate.
10. Note: I usually only use about half of the coconut per box of cookies. I keep it in my fridge in a plastic container. That way one less step for the next time.
Title: Classic Pavlova
Ingredients:
- 4 caster sugar
- 3/4 lemon juice
- 1 vanilla essence
- 1/2 raspberries
- 300 passion fruit
- 1
- 2
Instructions:
1. Preheat oven to slow, 150°C. Line oven tray with baking paper.
2. Beat egg-whites with an electric stand mixer or hand mixer until soft peaks form.
3. Add sugar, one tablespoon at a time. Beat until it dissolves and foam is stiff, thick and glossy. Beat in lemon juice or Vinegar and vanilla.
4. Spread onto tray to form a 23cm mounded circle. Bake for 30 minutes. Reduce oven to 120°C, and bake for further 45 minutes. Allow to cool in a turned-off oven, with door open, to dry completely.
5. Top with cream and berries. Drizzle with passionfruit just before serving.
Title: Emerald Fruit Salad
Ingredients:
- 2 lime juice
- 2 honey
- 2 green apples
- 1 cantaloupe
- 2 kiwi fruits
- 1 star fruit
- mint sprig
- yogurt
Instructions:
1. Mix together the lime juice and honey in a large bowl, then toss in the apple slices.
2. Carefully stir in the canatloupe, kiwi, and star fruit. Place in a glass serving dish and chill before serving, about 20-30 minutes.
3. Decorate with mint sprigs and serve with yogurt or fromage frais.
Title: Raspberry Cream filled Chocolate Wafers
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 2 sugar
- 4 powdered sugar
- 1 butter
- 1 1/2
- 1/2
- 1 1/2
Instructions:
1. In large mixing bowl,combine flour,1/2 c butter,sugar& whipping cream.
2. Beat mixture at low speed,until well mixed (1-2 minutes) scrape bowl often.
3. Add the melted chocolate& beat until well mixed.
4. Divide the dough in half;wrapping in plastic wrap.
5. Chill until firm (1-2 hours).
6. Heat oven to 400.
7. Grease a cookie sheet.
8. Roll dough on well-floured surface a half at a time (chill remaining dough).
9. Roll it to 1/4-inch thickness,then cut with 1 1/2-inch round/square cookie cutter.
10. Dunk each side cookies in sugar.
11. Space cookies 2 inches apart onto cookie sheets.
12. With a fork,prick several times,each cookie.
13. Bake 6-8 minutes or until set.
14. Let cookies stand for 2 minutes;& remove from sheets.
15. Allow them to cool completely.
16. In a small mixing bowl,combine powdered sugar,1/2 cup butter& flavored syrup.
17. Beat at medium speed,until light& fluffy (4-5 minutes).
18. Scrape bowl often.
19. Carefully,pair cookie,by using i tsp of cream filling each cookie.
Title: Dessert Cake Namur (Gateau Namurois)
Ingredients:
- 4 eggs
- 3/4 sugar
- 1/3 vanilla flavoring
- 1 1/2 flour
- 1/2 cornstarch
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour well a 9x9x2" cake pan.
3. In a small mixing bowl sift flour and cornstarch together. Set aside.
4. Add 4 egg yolks and sugar in mixing bowl. Beat for 5 minutes or longer. Mixture should be thick and light.
5. Add ground almonds and vanilla, stir.
6. Gradually add the flour and cornstarch, mixing well.
7. Beat egg whites until stiff, add a 1/4 cup of them to mixture and mix well.
8. Fold in the rest of the egg whites, gently.
9. Pour into cake pan.
10. Bake for 45 to 55 minutes or until toothpick come out clean.
11. Cool for 10 minutes, remove from cake pan and turn right side up.
12. To Serve: Cut cake in half. Fill with jam or whipped cream or both.
Title: Great Fluffy Cream Cheese Frosting
Ingredients:
- 1 cheesecake flavor instant pudding and pie filling
- 1 cream cheese
- 1 vanilla
- 1 milk
- 2 powdered sugar
- 1 Cool Whip
Instructions:
1. Mix instant pudding with milk, cream cheese,vanilla and sugar.
2. Fold in Cool Whip.
3. Frost cake. Keep refrigerated.
Title: Strawberry Soaked Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 1 cream cheese
- 2 1/2 sugar
- 5 eggs
- 3 cake flour
- 1 baking powder
- 1/2 salt
- 1 buttermilk
- 1/4 lemon juice
- 1 vanilla extract
- fresh strawberries
Instructions:
1. In a large mixing bowl, cream butter, shortening and cream cheese.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Combine the dry ingredients; add to creamed mixture alternately with buttermilk.
5. Stir in lemon juice and vanilla extract.
6. Pour into a greased and floured 10 inch fluted tube pan.
7. Bake at 325°F for 1 hour and 20 minutes or until a toothpick inserted comes out clean.
8. Cool for 10 minutes; remove from pan to a wire rack.
9. Serve with strawberry topping slathered all over the top and sliced fresh strawberries.
Title: Pumpkin-Carrot Cake
Ingredients:
- 1/2 all-purpose flour
- 1/2 whole wheat flour
- 1 flour
- 1/2 ground cinnamon
- 1/4 baking soda
- 1/4 salt
- 1 egg
- 1 brown sugar
- 1/2 canned pumpkin
- 1/2 butter
- 2 raisins
- 2 carrot
- 1 dried cranberries
- 3/4 walnuts
- 1/2
- 1/3
- 2
Instructions:
1. Preheat oven to 350°F.
2. Combine flours with baking powder, cinnamon, soda and salt.
3. In a large bowl, beat egg and egg white with mixer at medium speed for 30 seconds.
4. Add brown sugar, pumpkin, oil, butter, and orange rind.
5. Beat until well blended.
6. Add flour mixture to pumpkin mixture, stirring just until moist.
7. Stir in raisins, carrot and cranberries.
8. Spoon batter into an 8-inch square baking pan coated with cooking spray.
9. Sprinkle with walnuts.
10. Bake at 350°F for 25 minutes or until wooden pick inserted in center comes out clean.
11. Cool in pan 10 minutes on a wire rack; remove from pan.
12. Cool completely on wire rack.
13. Good either plain or with a lemon cream cheese frosting.
Title: Chocolate Pudding Cake
Ingredients:
- 18 1/4 chocolate pudding
- 1 milk
- 2 walnuts
- 1 chocolate chips
- 6
Instructions:
1. Prepare pudding mix and 2 cups milk in a small saucepan. Bring to a boil, stirring constantly, until mixture comes to a boil. Let boil 1 minute, stirring constantly. Let set till cool.
2. Preheat oven to 350°F.
3. Grease and flour a 13x9-inch baking pan.
4. In a large bowl, combine the dry cake mix and the prepared pudding.
5. Add the chopped nut, if using.
6. Pour the batter into the prepared pan.
7. Sprinkle with chocolate chips, lightly pressing them into the batter.
8. Bake the cake for 30 minutes. Remove from oven and set aside to cool. Slice and serve.
Title: Gluten Free Coconut Raisin Cookies
Ingredients:
- 1/4 vanilla extract
- 1/4 sea salt
- 1 baking soda
- 1 1/4 walnuts
- 1/4 coconut
- 1/4 raisins
- 1/2
- 1/4
Instructions:
1. In a large bowl, combine oil, agave and vanilla.
2. In a medium bowl, combine almond flour salt, baking soda, walnuts, coconut and raisins.
3. Stir dry ingredients into wet, mixing thoroughly.
4. Form dough into 1 inch balls and flatten onto a parchment lined baking sheet.
5. Bake at 350° for 8-10 minutes, until golden brown around the edges.
6. Cool and serve.
Title: Ginger Biscuit Cheesecake Base
Ingredients:
- 2 butter
- 15 honey
- 1
Instructions:
1. Crush the biscuits using a food processor until the mixture looks like fine breadcrumbs. Now add the softened butter and mix; if the mixture looks firm enough then only add a small amount of honey.
2. Firmly press into a metal cutter ring or mini cheesecake tin using a tablespoon.
Title: Melt in Your Mouth Lemon Bars
Ingredients:
- 2 all-purpose flour
- 1 butter
- 1/2 powdered sugar
- 4 eggs
- 2 sugar
- 4 flour
- 6 lemon juice
- 1/2 butter
- 1 powdered sugar
- 1 milk
- 2 cold water
Instructions:
1. Mix crust ingred. with fork as you would for a pie crust. pat into a 9x13 pan which has been greased and floured. bake at 350 degrees for 15 minutes.
2. as crust is baking. mix filling. after crust has baked 15 minutes, pour filling over crust and continue baking for 25 minutes. cool bars completely.
3. make frosting by beating butter,powdered sugar and milk for 6 to 8 minutes on high speed. then add 2 tblsp. cold water one at a time. beat until smooth. spread over cooled bars.
Title: Semolina Halva
Ingredients:
- 125 butter
- 1 semolina
- 1/4 pine nuts
- 1 water
- 1 milk
- 1 1/2 sugar
Instructions:
1. Melt the butter.
2. Add semolina and pine nuts and roast by stirring for 10-15 min until pine nuts turn to light brown. (stove on medium heat).
3. Add water, milk and sugar respectively wait until boiling bubbles are observed. (increase the heat level).
4. Lower the heat (to low to medium) and stir occasionally untill the water runs out.
5. Turn off the heat, cover the lid of the pot and let it cool down.
Title: Addicting Chocolate Fondue
Ingredients:
- 16 dark chocolate
- 1/2 hazelnut syrup
- 1/2
- 3
Instructions:
1. Place all ingredients in a ceramic fondue pot over low heat.
2. Stir constantly until the mixture is melted and smooth.
3. Do not allow to bubble.
4. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.
5. Spear fruit or nuts with fondue forks or wooden skewers, dip, swirl and enjoy!
Title: Chocolate Peanut Butter No Bake Cake
Ingredients:
- 1 milk
- 1/4 peanut butter
- 1 chocolate flavor instant pudding and pie filling mix
- 1 1/2 Cool Whip
- 55 strawberries
- 2
Instructions:
1. Add milk to peanut butter in medium bowl, beating with wire wisk until well blended.
2. Add dry pudding mix.
3. Beat 2 min or until well blended.
4. Stir in the whipped topping.
5. Reserve 5 of the wafers for later use.
6. Spread about 1 tsp of the pudding mixture onto each of the remaining 50 wafers.
7. Stack wafers together, standing them on edge around the outer edge of a round serving platter to form a ring.
8. Cover the ring with the remaining pudding mixture.
9. Refrigerate 6 hours or overnight.
10. Crush the remaining 5 wafers; sprinkle over the dessert.
11. Make chocolate curls with the chocolate squares and sprinkle on top.
12. Fill the center of the ring with whole strawberries.
13. Store leftover dessert in refrigerator.
Title: Chocolate Raspberry Waffle Pudding
Ingredients:
- 300 eggs
- 4 caster sugar
- 1/3 vanilla extract
- 1 frozen raspberries
- 600 icing sugar
- 200
Instructions:
1. Preheat oven to 170 Degrees Celsius.
2. Lightly grease 8-cup capacity ovenproof pudding dish.
3. Cut waffles into 3cm cubes.
4. Using electic mixer beat eggs, caster sugar and vanilla for 3 minutes until pale and thick.
5. Add cream and beat until ocmbined.
6. Arrange 1/3 waffles in dish. Pour 1/3 cream mixture over, 1/3 raspberries and 1/3 chocolate on top of that. Repeat.
7. Allow mixture to stand 30 minutes before baking uncovered for 45 minutes (if pudding is browning to quickly cover with foil) or until custard is set and top is golden.
8. Dust with icing sugar to serve.
Title: Dutch Moorkoppen
Ingredients:
- 150 water
- 1 salt
- 75 butter
- 90 flour
- 3 eggs
- 500 heavy cream
- 60 sugar
- 15 icing sugar
- 100 water
- 10
- 1 1/2
- 8
Instructions:
1. Filling: 500 ml double cream (or heavy cream), whipped with 60 gr sugar and 15 g vanilla sugar Icing: 100 gr icing sugar 10 gr cacao (or cocoa) 1.5 tablespoon warm water About 8 pieces of fruit (e.g.
2. pineapple chunks, strawberries) Sift the flour and the salt. Bring the water to the boil, together with the butter.
3. (it really has to boil!). Add the flour and salt and mix.
4. Remove from heat. Beat well with a wooden spoon until there are no lumps left. Now add one of the eggs, stir with a wooden spoon, then beat very thoroughly until it has been absorbed.
5. Add the second egg, stir, beat again very thoroughly until it has been absorbed.
6. Beat the remaining egg in a little bowl, and add this spoon by spoon until the pastry mixture has a velvety consistency that keeps its shape when pulled into points with the spoon.
7. Then beat the pastry mixture till it is fluffy and shining.
8. Make with 2 spoons dipped in water, about 8 ball shaped heaps on a well-greased baking tin.
9. Bake in the middle of a preheated oven (200-225 degree.C) in 30-40 minutes golden and puffy.
10. Do not open the oven door the first 20 minutes! Leave them for about 5 minutes in the oven with the door opened, and then remove the choux puffs from the tin.
11. Put them on a wire rack to cool down.
12. Make the icing just before filling the choux puffs.
13. Make a cut in the puffs sides and pipe in the cream.
14. Keep some of the cream to decorate the top.
15. Mix the icing sugar and the cacao, and add drip by drip the water.
16. Stir with a metal spoon, until thick and slightly fluid.
17. Stir this till it shines and stick to the back of the spoon.
18. Dip the tops of the filled choux puffs with a twisting move in the icing, so that the top is covered.
19. Put the moorkoppen on a wire rack with a plate under it. Leave them for about. 30 minutes until the icing is hard.
20. Pipe a puff of the remaining cream on it, and decorate this with a piece of fruit.
Title: Easy Apple Flan
Ingredients:
- 5 apples
- 125 butter
- 125 all-purpose flour
- 125 caster sugar
- 3 eggs
- 1 salt
- 1 vanilla essence
Instructions:
1. Preheat oven to 350 degree.
2. Grease a pie or flan dish.
3. Melt butter in saucepan over low heat.
4. Remove saucepan from heat.
5. In a bowl, beat eggs together with caster sugar.
6. Stir in melted butter, mix well.
7. Sift in flour, a little at a time.
8. Mix well.
9. Add vanilla essence and salt.
10. Set mixture aside.
11. Peel apples, remove cores and pips and cut them into thin slices.
12. Pour a little of mixture into dish.
13. Arrange sliced apples on the dish then cover with the rest of the mixture.
14. Bake apple flan for 45 to 60 minutes.
15. Check at 45min to see flan is baked, i.
16. e.
17. when top is puffy and golden brown.
18. Bake when skewer inserted into the center of the flan comes out clean.
Title: Peaches 'n' Berries
Ingredients:
- 2 blueberries
- 1 brown sugar
- 1 butter
- 1 lemon juice
- 1/2
Instructions:
1. Preheat toaster oven to 400*.
2. Place peach halves, cut side up on an ovenware container.
3. Sprinkle each with blueberries,brown sugar, butter and lemon juice.
4. Place in toaster oven for 15-20 minutes or until tender.
5. Spoon peaches and berries on individual serving plates.
6. Add a scoop of low fat ice cream for a finale.
Title: Mom's Cream Cheese Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 6 cream cheese
- 1 sugar
- 2 flour
- 1/2 salt
- 1 vanilla
- 1/2 walnuts
- pecans
Instructions:
1. Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
2. Mix flour and salt in a separate bowl.
3. Add flour mixture in small batches to the butter mixture mixing well.
4. Chill dough for 2-3 hours.
5. Roll into 1”balls dip in egg white and roll in chopped nuts.
6. Place on a parchment lined or greased cookie sheet and use your thumb to press deeply in the center of each ball.
7. Fill with Raspberry or Apricot Jam.
8. Bake at 350 for 10-13 minutes.
Title: Simple Rhubarb Cake
Ingredients:
- 1/2 sugar
- 1 brown sugar
- 1/2 shortening
- 1 egg
- 1 baking soda
- 1 vanilla
- 1 flour
- 2 rhubarb
- 2
Instructions:
1. Preheat oven to 350 degrees; grease 9x13 inch pan.
2. Cream together both sugars and shortening.
3. Add egg and mix together.
4. Mix in ALL remaining ingredients and pour into prepared pan.
5. Sprinkle with a little cinnamon and sugar.
6. Bake for 35 minutes or until toothpic comes out clean.
Title: Easter Nest Rice Krispies Treats
Ingredients:
- 6 marshmallows
- 10 margarine
- 3 butter
- 1 marshmallow peeps
- 1 jelly beans
- 48
Instructions:
1. Make Rice Krispies treats as directed on box.
2. Lightly butter your hands.
3. Pinch out a handful of the prepared Rice Krispies treats, roll in a ball, and place on wax paper.
4. Form ball into a "bird nest" formation.
5. While Rice Krispies nests are cooling, dye the coconut.
6. Place coconut in a bowl and add green food color-shake until coated well.
7. Put one Peep in the middle of the nest.
8. Place green coconut around the peep.
9. Place 3-6 jellybeans around each peep.
Title: Lemon Cake
Ingredients:
- 120 butter
- 175 caster sugar
- 1/2 lemon zest
- 2 eggs
- 120 sour cream
- 120 lemon juice
- 350 self raising flour
Instructions:
1. Pre heat the oven to 180 degrees celcius. Beat together the butter, sugar and lemon rind, using an electric whisk, until smooth and light. Beat in the eggs, soured cream and lemon juice.
2. Sift over the flour and fold in with a metal spoon. Spoon into a greased and lined 20cm cake tin and bake for 40 minutes until firm and spring to touch. Allow to cool slightly before transferring to a wire rack.
3. Slice and serve warm with cream as a dessert, or completely and serve with a nice cup of tea.
Title: Finished Pinwheels
Ingredients:
- 1/2 prune
- 1/2 pitted dates
- 1 boiling water
- 2 sugar
- 1 butter
- 3 margarine
- 1 all-purpose flour
- 2 sugar
- 1/2 baking powder
- 1 salt
- 1 butter
- 3 egg
- 1 vanilla extract
- confectioners' sugar
Instructions:
1. In a saucepan, combine prunes, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool.
2. Meanwhile, in a mixing bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie pastry. Blend in egg, cream and vanilla. Form into two balls.
3. Place on ball at a time on a floured board and roll to a 1/8 inch thickness. Cut into 2 inch squares. Place on ungreased cookie sheets. Make 1 inch slits in corners. Place 1/2 tsp filing in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. REpeat with remaining dough and filing.
4. Bake 325 degrees for 12 minutes or until the points are light golden brown. Sprinkle with convectioners' sugar if desired.
Title: Fresh Peach Cobbler
Ingredients:
- 1 flour
- 1 sugar
- 2 baking soda
- 1/4 salt
- 2/3 milk
- 1/2 butter
- 4 -6
Instructions:
1. Mix all ingredients except butter.
2. Melt butter, and pour into a 9" x 9" non-stick pan or glass dish.
3. Pour the batter over the butter. Start in the middle and pour slowly, moving up and down the pan for an even layer of batter.
4. Top with peaches.
5. Bake at 350 degrees F for 45-50 minutes.
6. When done, butter should be baked onto the sides and top, and should be a beautiful golden color.
Title: Gluten-Free Chocolate Crinkles
Ingredients:
- 1/4 butter
- 2 sugar
- 3 eggs
- 2 vanilla
- 4 tapioca starch
- 1 1/2 potato starch
- 1/2 gluten free baking powder
- 1/2 salt
- 2 icing sugar
- 1/2
- 2/3
Instructions:
1. Cream butter and sugar together.
2. Beat in eggs, one at a time.
3. Mix in vanilla and chocolate.
4. Stir in flour, baking powder, and salt together; add and mix well.
5. Shape into one inch balls and roll in icing sugar.
6. Arrange on greased baking sheets and bake in a preheated 350* oven for 8 to 10 minutes (DO NOT overbake).
7. Cookies will be quite soft.
8. Enjoy!
Title: Chicago Public School Cafeteria Butter Cookies
Ingredients:
- 1 butter
- 2/3 granulated sugar
- 2 all-purpose flour
- 2 vanilla extract
- 1 salt
- 4 sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar until fluffy.
3. Mix in vanilla extract.
4. Mix in flour gradually.
5. Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
6. Flatten cookies with the bottom of a glass dipped in sugar if desired.
7. Bake until golden brown (approximately 12-15 minutes.
8. Makes about 2 dozen.
Title: Hollow Chocolate Cakes With Mocha Ice Cream
Ingredients:
- 8 unsalted butter
- 1/4 sugar
- 5 bittersweet chocolate
- 4 eggs
- 4 coffee ice cream
Instructions:
1. Butter and coat with sugar 4 jumbo muffin cups.
2. In a double boiler heat chocolate and butter.
3. Stir occasionally until melted and well mixed.
4. Remove from heat and set aside.
5. Whisk together 2 T butter and 4 egg yolks until they become light yellow and thick.
6. Stir melted chocolate and butter mixture into the egg mixture.
7. Whisk egg whites until soft peaks form, add 2 T sugar and whisk until stiff and shiny.
8. Fold into chocolate mixture.
9. Fill prepared muffin cups and bake at 350°F about 25 minutes until set and lightly springy.
10. Remove from oven and set on wore rack to cool 15 minutes.
11. Remove from pan and serve with a scoop of mocha ice cream.
Title: Buttery Pistachio Cake
Ingredients:
- 1 pistachios
- 1 flour
- 2 baking powder
- 1 cardamom
- 1/4 salt
- 1/2 full-fat milk
- 3/4 vanilla
- 3/4 butter
- 1 1/4 sugar
- 3 eggs
Instructions:
1. Set oven to 350 degrees (second-lowest oven rack).
2. Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
3. Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
4. Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
5. In a cup whisk together the milk and vanilla.
6. In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
7. Add in eggs one at a time beating well after each addition.
8. Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
9. Transfer the batter into prepared baking dish.
10. Bake for about 20-22 minutes, or until cake tests done.
11. Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
12. Serve warm or room temperature.