lumicero/recipes-ing2inst huggingface dataset:
Title: Stuffed Date-Orange Cookies
Ingredients:
- 1/2 dates
- 2 water
- 1 salt
- 1/4 crystallized ginger
- 1/2 orange zest
- 2 all-purpose flour
- 1 baking powder
- 1 confectioners' sugar
- 1/2 - 2 confectioners' sugar
- 1 salt
- 1/2 unsalted butter
- 2 unsalted butter
- 2 canola oil
- 1/4 milk
Instructions:
1. Preheat the oven to 325°F.
2. To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes.
3. Remove and set aside.
4. Clean the processor bowl.
5. Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix.
6. Add the butter, oil, and milk pulsing until the dough just comes together.
7. Take care not to overwork the dough; it will be slightly wet.
8. Remove dough from the processor, and roll into 20 equally sized balls.
9. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round.
10. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling.
11. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball.
12. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet.
13. Repeat with the remaining dough and filling.
14. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling (I used the Pampered Chef "Hold 'n Slice" gadget which worked perfectly).
15. Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes.
16. Dust generously with confectioners' sugar, cool and dust again.
Title: Coconut Creme Cake
Ingredients:
- 1/2 butter
- 1 flour
- 1 sugar
- 1/4 walnuts
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2 pudding
- 3 milk
- 1 flaked coconut
Instructions:
1. Preheat over to 350.
2. Melt butter and mix with other crust ingredients.
3. Press and spread crust over a 9X13 pan and bake for 15 to 20 minute.
4. Let cool.
5. Melt cream cheese and mix with other 2nd layer ingredients.
6. Spread 2nd layer over 1st layer.
7. Prepare 2 small packages of coconut cream pudding as stated on package but only use 3 cups of milk for both packages.
8. Let cool.
9. Spread on this last layer.
10. Put remainder of cool whip on top.
11. Brown coconut for about 5 minutes. Be careful as it will burn easily.
12. Then sprinkle coconut over cool whip.
Title: Nannie's Gosh Awful Pound Cake- Lightened
Ingredients:
- 1/2 butter
- 1/2 low-fat yogurt
- 1/2 Splenda Sugar Blend for Baking
- 1 1/2 all-purpose flour
- 3 vanilla extract
- 2 Egg Beaters egg substitute
- 5 salt
- 1 1% low-fat milk
- 1
Instructions:
1. Mix wet ingredients with sugar in mixing bowl.
2. Mix dry ingredients seperatly, and then slowly add to wet mixture.
3. Pour into a cake pan and place in a cold oven. THEN, heat oven to 300 degrees.
4. Bake for 1 hour 45 minutes.
Title: Yogurt Panna Cotta
Ingredients:
- 1 1/2 yogurt
- 1/2 milk
- 1 vegetarian gelatin
- 2 water
- 2 sugar
- 1/2 vanilla extract
Instructions:
1. Combine the yogurt and milk and lightly whisk together. Warm slightly in pan.
2. Warm the water and vegetarian gelatin together until it melts. Add the sugar and vanilla and stir until melted.
3. Combine the yogurt and gelatin mix and stir together.
4. Pour into four ramekins and refrigerate for at least 3 hours.
5. Invert onto a plate and serve with fruit.
Title: Apricot Pastries
Ingredients:
- 1 flour
- 1/8 salt
- 1/2 butter
- 4 cream cheese
- sugar
Instructions:
1. Place all ingredients minus the apricot preserves in a large bowl.
2. Blend well with pastry blender.
3. Divide dough into two balls and refrigerate for 1 hour.
4. Take one ball of done out at a time and roll 1/8" thick.
5. Cut circles with round cookie cutter.
6. Center one scant teaspoon of preserves into center of circle.
7. Brush half of the edge of circle with beaten egg.
8. fold over and crimp edges with fork.
9. Brush top with egg.
10. Sprinkle with sugar.
11. place on lightly greased cookie sheet and put in 400 degree oven for 10-12 minutes.
Title: Raisin Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 granulated sugar
- 1/4 molasses
- 1 egg
- 2 all-purpose flour
- 2 baking soda
- 1 cinnamon
- 1/2 ground cloves
- 1/2 ginger
- 1/4 salt
- 1 raisins
- sugar
Instructions:
1. Cream shortening and sugar in a large bowl on medium speed of electric mixer until light and fluffy.
2. Add molasses and egg and mix well.
3. Combine flour, baking soda, spices, and salt and add to creamed mixture.
4. Mix well, and then stir in raisins.
5. Cover and chill for 1 hour for easy shaping.
6. Preheat oven at 350 degrees F.
7. Shape dough into 1" balls then roll in sugar to coat well.
8. Place on a greased cookie sheet and bake for 10-12 minutes or until set.
Title: Anisette Cookies
Ingredients:
- 7 eggs
- 1/2 vanilla extract
- 3/4 all-purpose flour
- 1 white sugar
- 2 baking powder
- 1
- 7
- 2
- 5
Instructions:
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large bowl, beat eggs.
3. Blend in vegetable oil, orange juice, almond extract, vanilla extract, lemon extract, and anise flavoring.
4. Sift the flour with the sugar and baking powder.
5. Add the flour mixture to the egg mixture.
6. The dough will probably be sticky.
7. Add additional flour until dough no longer sticks to your hands and can rolled.
8. Pull off a piece of dough about the size of a walnut.
9. Roll it into a rope and shape it into a knot.
10. Place finished knots 2 inches apart on an ungreased cookie sheet.
11. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 15 minutes.
12. Bottoms should slightly brown.
13. Cool cookies on a wire rack.
14. If desired ice with confectioner's sugar icing.
Title: Peanutty Goober Cake
Ingredients:
- 1 creamy peanut butter
- 1 brown sugar
- 1/2 water
- 1 eggs
- 3 chocolate chips
- 1/4 chocolate-covered peanuts
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat cake mix, peanut butter, and brown sugar in a large mixing bowl until crumbly.
3. Set aside 1/2 cup of mixture.
4. Add water, eggs, and oil to the remaining crumb mixture; mix on low speed until moistened. Beat on high for 2 minutes.
5. Stir in chocolate and peanut butter chips.
6. Pour into prepared 9 X 13in cake pan.
7. Sprinkle with goobers, remaining chocolate/peanut butter chips, and reserved crumbly mixture over batter.
8. Bake for 40-45 minutes or until tooth pick inserted in cake comes out clean.
9. Cool completely.
Title: Pineapple Skillet Cake
Ingredients:
- 2 butter
- 1 brown sugar
- 1 pineapple
- 1/3 butter
- 1 sugar
- 2 eggs
- 1 3/4 flour
- 2 baking powder
- 1/4 salt
- 1/2 milk
- 1/2 vanilla
Instructions:
1. in skillet put 2 tablespoons butter and brown sugar
2. heat til forms thick mass.
3. dice 1 can pineapple drain off liquid im using it for my hawaiian rolls lol i think tidbits would work here and ive seen pineapple rings in other recipes and pour into caramel
4. pour batter over pineapple and place in oven
5. and bake when done turn on plate and top with whipped cream
6. 375 for 25 minutes.
Title: Grilled Pineapple
Ingredients:
- 4 fresh pineapple
- 2 lemons
- 2 honey
- ground pepper
Instructions:
1. Slash the tops of the pineapple in a crisscross pattern. Broil until the pineapple turns caramel, but not brown.
2. Boil the lemon juice and honey in a saucepan for 2-3 minutes. Remove from heat to cool, and season to taste with pepper. Serve as is, or with a scoop of ice cream. (You could also serve with ricotta or goat cheese).
Title: Macaroni Pudding
Ingredients:
- 1 milk
- 4 elbow macaroni
- 3 eggs
- 1/2 sugar
- 1 1/2 lemon peel
- 1 vanilla
- 1 nutmeg
- 1/2 seedless raisin
- sour cream
Instructions:
1. Heat milk in heavy saucepan (do not boil).
2. Add macaroni, simmer uncovered for 6 minutes, stirring frequently.
3. Beat eggs; add sugar and beat until thick and lemon-colored.
4. Combine egg mixture with milk ande macaroni; add flavoring and raisins.
5. Pour into lightly buttered 2 quart baking dish. Bake at 300 degree for 45 to 50 minutes or until metal knife inserted in center of custard comes out clean.
6. Serve warm or cold with sour cream.
Title: Pumpkin Bread Pudding with Cinnamon Sauce
Ingredients:
- 2 eggs
- 1 pumpkin
- 1 half-and-half
- 1 brown sugar
- 2/3 ground cinnamon
- 1 vanilla extract
- 1/2 salt
- 1/4 milk
- 5 sugar
- 4 cornstarch
- 1 1/2 butter
- 1/2 ground cinnamon
- 1/3 vanilla extract
- 1/2
- 1
- 1/2
Instructions:
1. Combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl.
2. Add the cubed bread; stir to coat bread cubes.
3. Cover and chill for 30 minutes.
4. Pour mixture into a buttered 2-quart baking dish.
5. Bake at 350 degrees for 55-60 minutes or until tests done.
6. Meanwhile, beat 4 egg yolks in a small bowl; set aside.
7. In a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch.
8. Over medium heat, cook and stir until mixture is slightly thickened and bubbly.
9. Remove from heat.
10. Stir 1 cup of hot mixture into the egg yolks.
11. Return all of the mixture to the saucepan.
12. Cook and stir until thickened and bubbly.
13. Reduce heat; cook and stir for 2 more minutes.
14. Pour the hot mixture into a bowl, immediately.
15. Stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
16. Serve bread pudding warm with warm Cinnamon Sauce.
Title: Peach Upside Down Cake
Ingredients:
- 2 shortening
- 3 sugar
- 1 eggs
- 3 flour
- 1 1/2 salt
- 1/2 baking powder
- 1 1/2 milk
- 1/2 vanilla
- 1 brown sugar
- 1 butter
- 3
Instructions:
1. Melt butter in a small saucepan. Add brown sugar and stir until well blended. Pour into greased cake pan.
2. Arrange 1 can of peach slices on top on brown sugar mixture. Set aside.
3. Pre-heat oven to 350.
4. In a large mixing bowl, cream together shortening and white sugar. Add eggs, beat until light.
5. Sift flour and measure. Sift together flour, salt and baking powder. Add alternately with milk into creamed mixture. Beat thoroughly after each addition.
6. Mix in vanilla, then add in remaining can of peach slices. (I prefer to cut the slices into smaller pieces first. Think bite-size!).
7. Pour batter over brown sugar mixture and peaches in the cake pan.
8. Bake at 350 for 30-35 minutes. (Remember oven times may vary! So always check center with a fork or toothpick, ready when it comes out clean.).
9. Invert pan onto serving plate. Serve and enjoy! Also good with whipped cream.
Title: My Blueberry Cobbler
Ingredients:
- 1 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1/4 milk
- 1 egg
- 3 blueberries
- 1/2 sugar
- 1 quick-cooking tapioca
- 1/2 water
- 1 butter
Instructions:
1. FOR TOPPING: Sift together flour, sugar, baking powder and salt.
2. Cut in 1/4 cup butter until coarse crumb consistency.
3. Combine milk and egg.
4. Add all at once to dry ingredients, stirring until just moistened; set aside.
5. FOR FRUIT FILLING: Combine blueberries, sugar, tapioca and water in a saucepan.
6. Let stand 5 minutes to soften tapioca.
7. Cook and stir until slightly thickened and bubbly (about 5 minutes).
8. Stir in 1 Tbsp butter.
9. Pour filling into an 8-inch round baking dish.
10. Immediately spoon on biscuit topping in 6 mounds.
11. Bake at 400ºF for 20 to 25 minutes.
12. Serve warm with cream or ice cream.
Title: Biscotti Del Laggaccio
Ingredients:
- 1 active dry yeast
- 2 1/2 water
- 3/4 all-purpose flour
- 1/2 water
- 1/4 unsalted butter
- 2 1/2 all-purpose flour
- 1 anise seed
- salt
Instructions:
1. Make the sponge: In the bowl of an electric mixer proof the yeast in the water for 5 minutes, or until the mixture is foamy.
2. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until itis foamy.
3. To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well.
4. Add the flour, the aniseed, and the salt and with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or until it is smooth but still sticky.
5. Transfer the dough to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is double in bulk.
6. Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each piece of dough into a flattish log 15 inches long and 2 inches wide.
7. Transfer the logs to a buttered and floured baking sheetand let them rise, covered with a kitchen towel, for 2 hours, or until they are double in bulk.
8. Bake the logs in the middle of a preheated 350F oven for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a rack for 10 minutes.
9. On a cutting board cut the logs crosswise on the diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the 350F oven for 10 minutes on each side, or until they are pale golden.
Title: 7 1/2 Hour Rice Pudding (La Teurgoule)
Ingredients:
- 2 rice
- 180 sugar
- 200 butter
- 50 vanilla
- 2 cinnamon
- 1 salt
- 1
Instructions:
1. Mix the rice, sugar and salt in a large, ovenproof earthenware or glass casserole that will be big enough to hold the 2 liters of milk.
2. Heat the milk and butter, but don't let it boil.
3. Carefully pour the milk mixture over the rice and sprinkle with the cinnamon.
4. Put it, uncovered, into an oven pre-heated to 120 Celsius. Depending on your oven, the casserole you used, etc,, the cooking can take from 7 to 8 hours.
5. Toward the end of the cooking time, periodically test with a knife. When the milk is no longer liquid, but creamy and thickened, it's done.
6. This makes A LOT of rice pudding! It can be eaten warm, but I preferred it cold.
Title: White Chocolate Macadamia Brownies
Ingredients:
- 6 unsalted butter
- 5 eggs
- 2 sugar
- 1 vanilla
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F and butter and flour a 9-inch square baking pan, knocking out excess flour.
2. In a double boiler or metal bowl set over a saucepan of barely simmering water melt white chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature.
3. In a large bowl with an electric mixer beat eggs, sugar, and vanilla until thickened and pale and beat in white chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into chocolate mixture just until batter is combined well. Stir in nuts and chocolate chips and spread batter evenly in pan.
4. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
Title: Key Lime Cake With White Chocolate Frosting (Paula Deen)
Ingredients:
- 3/4 butter
- 1 3/4 sugar
- 2 key lime zest
- 3 eggs
- 1/4 key lime juice
- 3 cake flour
- 1 baking soda
- 1 1/2 buttermilk
- 6 white chocolate baking squares
- 1/2 heavy whipping cream
- 3/4 butter
- 1 vanilla
- 5 confectioners' sugar
Instructions:
1. Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
2. In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
3. In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Pour evenly into prepared pans, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
5. White Chocolate Frosting:
6. In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
7. In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.
Title: Layered Pumpkin Cheesecake
Ingredients:
- 1 graham cracker crumbs
- 1/2 pecans
- 3 butter
- 1 cream cheese
- 1/4 granulated sugar
- 1 vanilla
- 1 egg
- 15 fresh pumpkin puree
- 1/3 evaporated milk
- 1/2 granulated sugar
- 2 eggs
- 1 ground cinnamon
- 1/4 ground ginger
- 1/8 nutmeg
- 1 salt
Instructions:
1. Preheat oven to 325 degrees F.
2. Combine crust ingredients and press firmly into a 9-inch deep-dish pie plate.
3. Combine softened cream cheese, sugar, egg and vanilla in a blender or with an electric mixer. Pour cream cheese mixture into crust. Allow to set while preparing the pumpkin mixture.
4. Combine remaining ingredients in a blender or with an electric mixer. Pour gently over cream cheese mixture. Use a spoon or scraper to keep the pumpkin from disturbing the cream cheese layer.
5. Bake at 325 degrees for 1 h 15 min or until set.
6. Serve with real whipped cream, none of that canned oil product.
Title: Tuxedo Creme Brulee
Ingredients:
- 8 sugar
- 1/3 heavy whipping cream
- 3 vanilla bean
- 1 bittersweet chocolate
- 4 sugar
- 8
Instructions:
1. oven 350.
2. whisk egg yolks and 1/3 cup sugar in a large bowl.
3. Pour cream in heavy saucepan over medium heat.
4. Scrape seeds from vanilla bean into pot and add bean.
5. Bring to a simmer, then remove from heat.
6. Whisk hot cream mixture into yolks.
7. Strain.
8. Transfer 2 scant cups to another bowl.
9. In the first bowl add chocolate and whisk till it melts.
10. Pour choc custard equally into 8 2/3cup ramekins.
11. Place in ban marie – bake 25 minutes
12. chill 30 minutes
13. pour vanilla over chocolate
14. place in ban marie and bake 35 minutes
15. chill.
16. sprinkle sugar over tops (1 tsp each) and heat with torch until sugar melts.
17. Chill till serving time.
Title: Cream Cheese Layered Pecan Pie
Ingredients:
- 1 cream cheese
- 1 egg
- 1 sugar
- 1/2 sugar
- 2 pure vanilla extract
- 1 salt
- 1 pecan halves
- 1 eggs
- 1 1/2 corn syrup
- 3 eggs
- 1 sugar
- 3 vanilla
- 1/4
- 2
Instructions:
1. Set oven to 350 degrees (bottom oven rack).
2. Fit prepared pastry into a 9 or 10-inch deep-dish glass pie plate; fold the edges under and flute as desired.
3. In a bowl beat softened cream cheese with 1 egg, 1/2 cup plus 2 tablespoons sugar, 1 teaspoon vanilla, 1 teaspoon maple extract and pinch salt using an electric mixer, beat until very smooth (about 2 minutes).
4. Pour the mixture into the pie pastry.
5. Evenly sprinkle the pecan halves (or chopped pecans) over the top.
6. In another bowl beat the corn syrup, 3 eggs, 1/4 cup sugar and 2 teaspoons vanilla until well combined; slowly pour the mixture over the pecans.
7. Set the pie onto a baking sheet that has been lined with foil.
8. Bake for about 50-60 minutes or until just set.
Title: Applesauce Fruitcake
Ingredients:
- 2 sugar
- 1 shortening
- 3 unsweetened applesauce
- 4 cinnamon
- 1 clove
- 1 nutmeg
- 4 allspice
- 1 flour
- 4 salt
- 1/2 baking soda
- 2 eggs
- 2 dates
- 1/2 raisins
- 1/2 walnuts
- 1
- 2
Instructions:
1. Combine all ingredients except fruits and nuts and mix until smooth.
2. Stir in fruits and nuts.
3. Line the bottom of two large loaf pans or one tube pan with well-greased and floured double-thickness brown paper.
4. Bake at 300 degrees for one hour (test for doneness with a toothpick).
Title: Peppermint Fudge Christmas Kiss Cookies
Ingredients:
- 1/3 butter
- 6 sweetened condensed milk
- 1 ground cinnamon
- 1
- 60
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large microwaveable bowl, microwave the butter and chocolate on high one minute. Stir. Microwave one minute longer until both are melted and can be stirred smooth. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoon for each cookie, shape into 60 balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven 6-7 minutes until edges lose their shiny look. (Do NOT overbake.).
4. Immediately press 1 candy kiss into center of each cookie. Cool on cookie sheets 5 minutes. Remove from sheets to cooling racks. Tap top of candy lightly with finger to moosh it down a bit. Cool completely. Store at room temperature.
Title: Perfect Chocolate Chocolate Chip Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 1 cocoa powder
- 1/3
Instructions:
1. Mix all the ingredients til combined.
2. Spoon by Tablespoons onto a greased cookie sheet and bake at 375 for about 10 minutes.
Title: Bourbon or Rum Balls
Ingredients:
- 1/4 Bourbon
- 2 1/2 rum
- 1 confectioners' sugar
- 2 white corn syrup
- 2 powdered sugar
- 1
Instructions:
1. Mix ingredients and roll into balls.
2. Dip in powdered sugar and store in airtight jar.
Title: Simple Double Pie Crust
Ingredients:
- 2 all-purpose flour
- 1 salt
- 3/4 vegetable shortening
- 1/4 water
Instructions:
1. Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
2. Combine flour and salt.
3. With a pastry blender or two knives, cut in vegetable shortening until uniform; mixture should be fairly coarse.
4. Sprinkle with water, a tablespoon at a time; toss with a fork.
5. Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
6. On a lightly floured surface, roll bottom crust to a circle about 1 1/2" larger than inverted pie plate.
7. Gently ease dough into pie plate; trim edge even with plate and add filling.
8. Moisten rim of bottom crust with water.
9. Roll top crust the same way and lift onto filled pie; trim 1/2" beyond the edge of pie plate.
10. Fold top edge under bottom crust and flute with fingers or fork.
11. Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.
Title: Butter Bundt Cake
Ingredients:
- 18 instant vanilla pudding
- 6 water
- 1 butter
- 1/2 eggs
- 4 vanilla extract
- 1 sugar
- 1 water
- 1/4 butter
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray bunt pan with cooking spray & lightly flour pan.
3. Mix all the cake ingredients (cake mix, pudding, water, butter, vanilla extract, and eggs). Beat for about 4 minutes.
4. Pour cake batter into pan and bake cake per time on box approximately 33-43 minutes (until tooth pick in center comes out clean).
5. After removing the cake from the oven, poke holes in the bottom of the cake all over (with ice pick, or similar).
6. Let cool about 1/2 hour.
7. Mix all sugar glaze ingredients together (sugar, water, butter, vanilla extract).
8. Pour sugar mixture all over the bottom and down sides of cake. Leave about 1/2 the sugar mixture in the bowl for the top of cake after flipping.
9. Let cool about and hour and then flip cake onto cake pan. Pour the remaining sugar mixture on top of the cake.
10. I usually spread with a spatula and make sure top & sides of cake is covered with the sugar glaze.
11. Let sit for another hour to set up and serve.
Title: Aunt Leland's Tea Cakes
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1/2 salt
- 1/2 baking soda
Instructions:
1. Cream the shortening with the sugar until fluffy.
2. Add in egg & vanilla beat on low until mixed.
3. In a seperate bowl mix flour, salt & baking soda together, then add into the creamed ingredients.
4. Roll dough into a log and wrap in plastic wrap. Chill well, overnight is probably best.
5. Once chilled, pre-heat oven to 350 deg., slice and bake until cookies get light brown on the edges.