lumicero/recipes-ing2inst huggingface dataset:
Title: Zabaglione
Ingredients:
- 5 sugar
- 1/4 marsala wine
- 1/2 dry white wine
- 1/4
Instructions:
1. Combine egg yolks and sugar in the top of a double boiler,.
2. Beat for a few minutes off the stove with an electric beater until really well combined Put mixture over simmering water.
3. Gradually beat in half the Marsala and half the white wine.
4. Gradually beat in the remaining wine.
5. Beat really well.
6. While still on the stove over the simmering water beat constantly for about 10 minutes until thick and creamy If the mixture adheres to the side of the pan quickly remove from heat and beat vigorously with a wooden spoon, especially around the base of the pan Pour into individual serving dishes.
Title: Cream Filled Cookie Cake
Ingredients:
- 25 flour
- 3 sugar
- 1 1/2 milk
- 1 1/4 shortening
- 1 salt
- 1 vanilla
- 1 eggs
- 4 milk
- 1 corn syrup
- 1 shortening
- 1
- 3
Instructions:
1. Preheat oven to 350 F.
2. Grease and flour 9" fluted tube pan.
3. Cut each cookie into quarters.
4. In large bowl, with mixer at low speed,beat flour and remaining ingredeints except cookies and chocolate glaze until blended.
5. Increase speed to high, beat 2 minutes, scraping bowl.
6. Spoon about 3/4 cup batter into pan.
7. Gently stir cut-up cookies into remaining batter and spoon into same pan.
8. Bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won't work).
9. Cool cake in pan on wire rack 10 minutes;remove from pan; cool on rack.
10. When cake is cooled, prepare chocolate glaze.
11. In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, corn syrup, stirring until melted and smooth.
12. Place rack with cake over large plate to catch drips, then pour warm glaze over top and sides of cake.
13. This cake freezes well, and is wonderful cold from the refrigerator.
Title: Brazil Nut Shortbread
Ingredients:
- 1/2 brazil nut
- 1/4 unsalted butter
- 6 brown sugar
- 3/4 flour
- 3 cinnamon
- 1/2
Instructions:
1. Pre-heat the oven to 325 degrees F.
2. Grind the Brazil nuts finely.
3. Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
4. Sift in the flours and the nuts and work to a smooth dough.
5. Cover a baking sheet with parchment.
6. place a 6" flan ring or tart form on the cookie sheet to use as a guide.
7. Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
8. Remove the ring and flatten the dought slightly with a rolling pin.
9. Prick the circle of dough with a fork and score it into eight wedges.
10. Sprinkle with a little granulated sugar and bake for forty minutes.
11. Remove from the oven and cut along the score lines and leave to cool for two minutes.
12. Lift onto a rack and cool completely.
13. If they don't get immediately eaten, store in an airtight container.
Title: Apple Cream Lasagna
Ingredients:
- 9 butter
- 1/3 granny smith apples
- 6 brown sugar
- 1/3 pecans
- 1/2 ground cinnamon
- 2 light cream cheese
- 1 egg
- 1 vanilla
- 1 granulated sugar
- 1
- 1/2
- 1/4
Instructions:
1. Place lasagna noodles in a 11 by 7 inch baking dish.
2. Cover with warm water and soak for 20 minutes.
3. Drain and set aside.
4. Meanwhile, in saucepan, melt 1/4 cup butter over medium heat.
5. Add apples, cover and cook 10 minutes or until tender, stirring occasionally.
6. Remove from heat and stir in 3 tbsp brown sugar, pecans and cinnamon.
7. Set aside.
8. Place cream cheese and remaining brown sugar in a large bowl.
9. Beat 3 minutes or until light and fluffy.
10. Beat in egg and vanilla.
11. Fold whipped cream into cream cheese mixture.
12. Set aside.
13. Melt remaining butter in small saucepan.
14. Add breadcrumbs, sugar and melted butter.
15. Spread half of the apple mixture in bottom of the 11 by 7 baking dish.
16. Layer with 3 noodles.
17. Spread with half of the cream mixture, and layer with 3 more noodles.
18. Spread with remaining apple mixture and layer with last 3 noodles.
19. Top with remaining cream mixture and sprinkle with breadcrumb mixture.
20. Bake in preheated 350F (180C) degree oven for 30 minutes.
21. Let stand 20 minutes before serving.
Title: Marbled Butterscotch Pound Cake
Ingredients:
- 1 butter
- 2 granulated sugar
- 3 eggs
- 1 milk
- 2 vanilla extract
- 3 flour
- 2 baking powder
- 1/4 salt
- 3/4 baking soda
- 1/3 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 350*F.
2. Grease a Bundt pan.
3. In a large bowl, cream together the butter and sugar until the sugar is completely incorporated.
4. Blend in the eggs, then the milk and vanilla.
5. Whisk together the flour, baking powder, and salt; add to the creamed mixture, stirring just until combined.
6. Transfer half the batter to a clean bowl; stir in the butterscotch topping, candy, and baking soda.
7. Drop several tablespoons of the butterscotch batter into the prepared pan; cover with tablespoons of the vanilla batter.
8. Continue layering the batters this way until all has been used.
9. With a knife, gently swirl the batters together for a marbled effect.
10. Bake for 70-75 minutes, or until a toothpick inserted into the highest part of the cake comes out clean.
11. Cool in the pan for 15-20 minutes, loosen edges with a butter knife, and invert onto a wire rack and cool completely.
12. Dust with powdered sugar, if desired.
Title: Ultimate Milk Chocolate Brownies
Ingredients:
- 100 unsalted butter
- 250 caster sugar
- 90 eggs
- 2 vanilla extract
- 1 plain flour
- 90 salt
- 1
Instructions:
1. Pre heat oven to 180 degrees. Grease and line brownie tin.
2. Melt the butter gently in microwave. Add the chocolate and stir until melted. Microwave a touch more if needed. Leave to cool.
3. Add sugar, eggs and vanilla to the chocolate mixture. Beat until well mixed.
4. Add the flour, cocoa and salt. Stir until smooth.
5. Spread evenly into brownie tin. Bake for approx 20-25 minutes or until a skewer to the centre comes out with moist crumbs.
6. Leave to cool completely in the tin, then turn out and cut into squares. Enjoy :).
Title: Berry Crumble
Ingredients:
- 3 oats
- 1/2 all-purpose flour
- 2 all-purpose flour
- 1 pecans
- 1 dark brown sugar
- 1 granulated sugar
- 2 cinnamon
- 1 orange
- 5 unsalted butter
- 2 frozen raspberries
- frozen blueberries
Instructions:
1. Preheat oven to 400 degrees F. In a large bowl, toss together oats, 1/2 cup flour, pecans, brown sugar, 1/2 cup granulated sugar, cinnamon, and zest of 1 orange. Add butter and gently press with fingers to incorporate into mixture; set aside.
2. Place berries in a 12-inch skillet. Sprinkle with remaining 1/2 cup granulated sugar, zest of 1 orange, and 2 tablespoons flour and gently toss. Scatter oat mixture over berries. Transfer to oven and bake until fruit is bubbly and topping is golden, about 35 minutes.
Title: Gf/Cf Pudding
Ingredients:
- 1/2 sugar
- 1/4 Splenda sugar substitute
- 1/8 cornstarch
- 2 salt
- 2 non-dairy milk substitute
- 2 vanilla
- 1/3 peanut butter
Instructions:
1. Instructions:.
2. Mix sugar, cornstarch, cocoa and salt in 2-quart saucepan.
3. Gradually stir in milk.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils.
5. Boil and stir 1 minute.
6. Gradually stir at least half of the hot mixture into egg yolks.
7. Stir into hot mixture in saucepan.
8. Boil and stir 1 minute; remove from heat.
9. Stir in vanilla.
10. Pour into dessert dishes.
11. Cover and refrigerate about 2 hours or until chilled.
12. To Microwave: Decrease milk to 1-3/4 cups.
13. Mix sugar, cornstarch and salt in 8-cup microwavable measure or 2-quart microwavable casserole.
14. Gradually stir in milk.
15. Microwave uncovered on high 4 to 6 minutes, stirring every 2 minutes, until thickened and boiling.
16. Stir at least half of the hot mixture gradually into egg yolks.
17. Stir into hot mixture in measure.
18. Microwave on medium (50%) 1 to 3 minutes, until thickened.
19. Continue as directed.
Title: Pumpkin Seed Brittle
Ingredients:
- 1/4 unsalted butter
- 1/2 unsalted butter
- 1/4 light brown sugar
- 1 honey
Instructions:
1. Preheat oven to 350 degrees. Butter an 11 x 17 inch rimmed baking sheet. Set aside.
2. Melt butter in a small suacepan over medium heat. Stir in sugar and honey. Bring to boil. Cook, with stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes.
3. Pour onto prepared baking sheet. Let cool completely. Break into pieces.
Title: Mascarpone Brownies With Frosting
Ingredients:
- 3/4 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1/2 butter
- 6 bittersweet chocolate
- 8 mascarpone
- 6 butter
- 1 2/3 sugar
- 4 eggs
- 2 vanilla
- 1/2 pecans
- 8 walnuts
- 2 mascarpone cheese
- 4 butter
- 1 bittersweet chocolate
- 2 milk
- 1 -2 vanilla
- powdered sugar
Instructions:
1. Preheat oven to 350ºF.
2. Spray a 9 x 9-inch pan with non-stick cooking spray.
3. Combine the flour, baking powder and salt in a small bowl.
4. Melt 1/2 cup of butter with the chocolate.
5. Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
6. Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added.
7. Add the vanilla and mix.
8. Add the melted chocolate and mix just until combined.
9. Finally, add the dry ingredients and nuts and mix slowly just until combined.
10. Pour into the prepared pan and bake approximately 45 minutes or until a toothpick is inserted and comes out clean.
11. The brownies will rise during the baking process, but after being removed from the oven will collapse to a normal height. Remove from oven and allow to cool.
12. For the frosting, melt chocolate with butter and milk in saucepan.
13. Allow to cool.
14. Beat mascarpone until well combined.
15. Beat in vanilla and melted chocolate mixture.
16. Add in confectioners sugar, scraping down the bowl as you go.
17. When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.
18. Frost brownies with icing.
Title: Porter Cake
Ingredients:
- 4 all-purpose white flour
- 1 salt
- 1 baking powder
- 1 granulated sugar
- 1/2 brown sugar
- 1/2 nutmeg
- 1/2 mixed spice
- 3 butter
- 1/3 golden raisins
- 1/3 candied citron peel
- 1 1/4 stout beer
- 2 eggs
Instructions:
1. Preheat oven to 350F degrees.
2. Grease the bottom and sides of an 8-inch cake pan and line with parchment paper.
3. Sift dry ingredients together into a bowl.
4. Cut in butter to make a fine crumb; add fruit.
5. In a small bowl, whip porter (or stout) with eggs.
6. Pour liquid mixture into dry ingredients and mix well. Turn mixture into prepared pan and bake for about 2 1/2 hours.
7. Cool in the pan, remove parchment paper, then store cake in an airtight container.
Title: Espresso-Hazelnut Biscotti
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 light brown sugar
- 3 instant espresso powder
- 1 lemon zest
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 3 eggs
- 1 vanilla
- 1 hazelnuts
- 1 egg
- 1 water
Instructions:
1. Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
2. In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
3. On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.
4. Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
5. Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
6. Arrange biscotti, cut sides down, on 2 baking sheets.
7. Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
8. Biscotti keep 3 days in an airtight container at room temperature.
Title: Fruit Burst S'mores
Ingredients:
- 1 graham cracker
- 1 marshmallows
- 1
Instructions:
1. Arrange the chocolate on 1/2 of the graham cracker and melt in the microwave until JUST melted.
2. Roast your marshmallow.
3. Place the marshmallow on the chocolate and top with the slice of fruit.
4. Top with remaining graham cracker.
Title: Dairy Free, Egg Free Chocolate Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 sugar
- 1/2 baking soda
- 2 salt
- 1/2 water
- 1 white vinegar
- 1/2 vanilla
- 1
- 1/2
Instructions:
1. Heat oven to 350°.
2. Mix flour, sugar, cocoa, baking soda and salt with fork in an ungreased square pan. (Add the coffee powder here if you've opted for that flavor.).
3. Mix in remaining ingredients. Bake 20-25 minutes (but I don't mind it if it's still a bit moist in the middle).
4. Either top with powdered sugar for a snacking cake or melt bittersweet chocolate with a bit of honey to make a fancy glaze.
Title: 7-Cup Fruit Salad
Ingredients:
- 1 sour cream
- 1 Cool Whip
- 1 pineapple chunk
- 1 mandarin orange
- 1 cherries
- 1 mini marshmallows
- 1
Instructions:
1. Mix sour cream & Cool Whip well.
2. Drain pineapples, cherries, oranges & fruit cocktail. Add to sour cream & Cool Whip.
3. Mix well.
4. Add marshmallows mixing well.
5. Smooth down, cover and refrigerate for at least 4 hours or overnight.
Title: Injected Chocolate Covered Strawberries With Grand Marnier
Ingredients:
- 2 Grand Marnier
- 8 strawberries
- 16 chocolate chips
- 2 canola oil
Instructions:
1. Fill a syringe with the Grand Marnier and inject it into the berries.
2. Melt the chocolate chips with the canola oil in a double boiler, stirring to blend well.
3. Pat berries dry and dip into the chocolate, coating evenly.
4. Place on parchment and chill for 30 minutes.
Title: Beltane Cake
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking powder
- 1/2 nutmeg
- 1 ground cardamom
- 1 ground cloves
- 6 milk
- 3/4 brandy
- 1/2 vanilla extract
- 1 ginger
- 1 1/2 butter
- 1 dark brown sugar
- 1 1/2 eggs
- 1 amaretto liqueur
- 6 cocoa powder
- 375
Instructions:
1. Have all ingredients at room temperature.
2. Preheat oven to 350 degrees F.
3. Grease a large bundt pan.
4. Melt chocolate in a double boiler or microwave then set aside to cool.
5. In a small bowl mix milk, brandy, vanilla extract, ginger and damiana extract.
6. In a large bowl, cream the butter.
7. Add the brown sugar to the butter and beat until fluffy.
8. Beat the eggs, one at a time, into the butter mixture.
9. When the chocolate has cooled to body temperature, mix it into the butter mixture.
10. Alternately add the flour mixture and milk mixture to the butter mixture in small amounts at a time.
11. Bake for 2 hours, or until done (knife test).
12. Let the cake cool for 20 minutes, then remove from pan.
13. Allow the cake to cool fully, then invert it into a bowl that is just large enough to hold it, but no larger.
14. Pierce the cake bottom (now on top) in several (8-10) places with a skewer, being careful not to go all the way through.
15. Pour about 1/5th of the amaretto over the cake. When it has all been absorbed, add another 1/5th of the amaretto. Continue until all of the amaretto has been absorbed by the cake. This will take at least several hours. Keep the bowl covered during this time.
16. When all of the amaretto has been absorbed, gently invert the cake onto a plate. The cake is soaked with amaretto, thus every bump or brush will leave a scar, so treat it delicately.
17. Dust the cake with cocoa powder until there is a layer of dry powder (the first applications will soak up moisture).
18. Keep the cake covered until serving. It will get better if you wait 8-24 hours, but can be eaten immediately.
19. This cake is very rich and intensely flavorful, so serve small slices. Also, you might want to let guests know that it contains a fair amount of alcohol.
Title: Spice Snowball Cookies
Ingredients:
- 1/2 butter
- 2 sugar
- 1 vanilla extract
- 1 flour
- 1 powdered sugar
- 2
Instructions:
1. Cream butter.
2. Add all other ingredients, except the powdered sugar and spice drops.
3. Mix well.
4. Shape into 1" balls around spice drops and place on a greased cookie sheet.
5. Bake at 350 degrees 15 minutes.
6. Cool and roll in powdered sugar.
Title: Dreamsicle Cake
Ingredients:
- 18 eggs
- 2 water
- 1/2
- 1 1/2
- 3
Instructions:
1. Preheat oven to 350F.
2. Combine all ingredients.
3. Mix with electric mixer 2 minutes.
4. Pour into greased and floured 13x9" casserole dish.
5. Bake 30-35 minutes until inserted toothpick comes out clean.
6. Cool completely and frost with whipped topping if desired.
Title: Almond Tile Cookies
Ingredients:
- 1 sugar
- 1/4 flour
- 3 butter
- 2 water
- 1 vanilla
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350°F In a large bowl, with a whisk, mix egg white, sugar, flour, butter, water and vanilla until homogeneous, no more. Drop the dough, 1 teaspoon at a time, on 2 cookie plates with parchment paper or greased, leaving 2 inches between each. With a metal spatula, spread the tile in a circle of 3 inches of diameter. Put almonds on the tiles.
2. Cook, one cookie sheet at a time, in center of preheated oven of 350 F for about 8 minutes or until the sides begin to brown. Put the tiles on a rack and let cool completely. Cook the remaining tiles the same way. (You can prepare the tiles in advance and put them in an hermetic container, separating each layers with waxed paper. They will keep 2 days at room temperature.).
Title: Souffle Al La Vanille
Ingredients:
- 1/4 sugar
- 3 all-purpose flour
- 1/8 salt
- 3/4 milk
- 5 eggs
- 3 butter
- 1 margarine
- 1/4 vanilla
- 1/4 cream of tartar
- sugar
Instructions:
1. Mix 1/4 cup sugar, the flour and salt in 1 quart saucepan. Stir in milk gradually.
2. Heat to boiling, stirring constantly. Remove from heat.
3. Beat egg yolks with for,; beat in 1/3 cup of the milk mixture. Stir in remaining milk mixture gradually. Stir in butter and vanilla. Cool slightly.
4. Place oven rack in lowest position. Heat oven to 375 degrees. Butter and sugar 2 quart souffle dish. Make 3 inch band of triple thickness aluminum foil 2 inches larger than circumferance of dish. Butter and sugar one side of the band. Extend dish by securing band buttered side in around outside edge.
5. Beat egg whites and cream of tartar in large mixer bowl until boamy. Beat in 1/4 cup sugar, 1 Tbl at a time; continue beating until stiff and glossy. Do not underbeat. Stir about 1/4 of the egg whites unto egg yolk mixture. Fold in remaining egg whites. Carefully pour into dish.
6. Bake until puffed and golden brown, about 1 hour.
Title: Whitey Herzog's Peanut Butter Squares
Ingredients:
- 1/2 butter
- 1 margarine
- 3 chunky peanut butter
- 6
Instructions:
1. Put butter in galss bowl and melt in microwave.
2. Stir in peanut butter
3. Stir in Rice Krspies;mix well.
4. Spread and press firmly into a jelly roll pan.
5. Just barely soften chocolate chips in microwave and spread over mixture in jelly roll pan.
6. Chill and cut into squares.
Title: Pineapple Delight
Ingredients:
- 2 icing sugar
- 1 1/2 butter
- 1 eggs
- 2 crushed pineapple
- 1 Cool Whip
- 1
Instructions:
1. Mix 1/2 c melted butter with 2 c graham wafer crumbs. Pat into a 9x13" pan and let chill slightly.
2. Cream together the icing sugar, 1/2 c melted butter and eggs. I usually let the butter cool slightly before adding the eggs.
3. Spread over crumbs.
4. Drain the pineapple and spread over the creamed mixture.
5. Spread the Cool Whip over pineapple and sprinkle remaining crumbs over top.
6. Chill 3-4 hours.
Title: Nutella Crispy Cake
Ingredients:
- 1 hazelnuts
- 1
- 1/2
Instructions:
1. Place 4 crispy bars between 2 sheets of plastic wrap.
2. Roll with a rolling pin to compress, then with your hands shape into a 5 inch circle.
3. Repeat with the remaining 4 bars.
4. Place 1 circle on a serving plate.
5. Spread 1/3 cup nutella.
6. Top with the other round.
7. Spread top and sides with remaining Nutella.
8. Lick the spoon clean.
9. Press chopped hazelnuts into the side of "cake".
10. Chill for 30 minutes.
11. Cut and serve.
12. Cook time reflects chill time.
Title: Brownie Balls (A.k.a. Pms Dessert!)
Ingredients:
- 1/2 butter
- 2 margarine
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 1/4 salt
- 1 3/4 flour
- 1/2 walnuts
- powdered sugar
Instructions:
1. Pre-heat your oven to 375 degrees (F).
2. Melt butter or margarine and chocolate in medium saucepan over low heat (or melt in the microwave in a glass bowl or measuring cup for 2 minutes or until butter or margarine is melted).
3. Set aside to cool for five minutes.
4. While you're letting the chocolate cool, stir sugar, egg, vanilla and salt together until well blended.
5. Stir the cooled chocolate/butter or margarine mixture until nice and smooth. Then mix it in with the above sugar, etc. mixture.
6. Now stir in the flour and nuts.
7. Shape mixture into 1-inch balls and place 2 inches apart on ungreased baking sheet.
8. Bake for 8 to 10 minutes.
9. While warm, roll in powdered sugar.
10. Cool on wire racks.
11. Once cool, roll in powdered sugar again!
12. Store in airtight container.
Title: My Famous Golden Syrup Dumplings
Ingredients:
- 3 golden syrup
- 2 water
- 1/2 butter
- 1 butter
- 2 self-raising flour
- 1 sugar
- 1 salt
- golden syrup
- water
Instructions:
1. Fill a large sauce pan or wok with hot water. Put extra butter and the golden syrup in and leave on low/medium.
2. Take the flour, butter and salt and put in a medium bowl and form bread crumbs.
3. Add some water to make a just sticky dough.
4. Handle as little as possible so they will be soft but take off bits of dough and form rough balls.
5. Drop all balls into the syrup.
6. Drizzle a small amount of golden syrup over the dumplings evenly.
7. Leave to simmer gently for 10 minutes.
8. Turn them over and leave to simmer for a following 10 minutes.
9. Take out and serve with syrup.
Title: Sweet Cider Donuts
Ingredients:
- 2 baking mix
- 1 egg
- 1/4 sugar
- 1 cinnamon
- 1/2 nutmeg
- 1 apple cider
- 1 vanilla extract
- 1 flour
Instructions:
1. Preheat oil in deep fryer to 375 degrees F.
2. Beat egg, sugar, cinnamon, nutmeg, cider and vanilla together. Add flour and baking mix.
3. On floured surface, knead dough several times and roll to 1/2-inch thick. Cut with donut cutter and drop into hot oil. Cook until golden brown.
4. Drain on paper towel.
5. Frost or roll in a cinnamon-sugar mixture.
Title: Baked Cinnamon Donuts Doughnuts
Ingredients:
- 2 flour
- 2 baking powder
- 2 cinnamon
- 1/2 nutmeg
- 1/4 mace
- 1/2 salt
- 1 1/2 sugar
- 1 egg
- 1 1/4 milk
- 2 butter
- 2 vanilla
- 3/4 brown sugar
- 1 1/2 cinnamon
- 1/4 butter
Instructions:
1. Mix all 7 dry ingredients in a medium size bowl.
2. In a smaller bowl, beat egg. Mix egg with milk and melted butter. Add vanilla.
3. Stir milk mixture into dry ingredients until just combined being careful NOT to overmix. Pour into greased donut baking tin, filling approximately 3/4 full.
4. Mix cinnamon into brown sugar and sprinkle over donuts. Drizzle or spoon melted butter over top of each donut.
5. Bake in a 350 degree oven for 17 minutes.
6. Enjoy!
Title: Luscious Lemon Bundt Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 1/3 lemon gelatin
- 4 water
- 1
Instructions:
1. In a large bowl, add all the ingredients.
2. Beat for 2 minutes at medium speed.
3. Pour into a greased and floured 10-inch bundt pan.
4. Bake at 325 degrees for 55 to 60 minutes.
5. Cake is done when toothpick comes out clean.
6. Cool for 20 minutes before removing from pan.
7. Serves 12-15 people.