xiaoxl/recipe_data huggingface dataset:
Sweet Cornbread


Ingredients:
flour, cornmeal, nonfat milk, vanilla-flavored soymilk, sugar, applesauce, baking powder, egg substitute, egg

Directions:
Preheat oven at 375 degrees.
mix all ingredients together and pour into a 9x9 inch pan. (Make sure to oil the pan so it wont stick to the pan].
Bake for 25-30min. Test it with a toothpick and poke it in the middle. It will be done if the tooth pick comes out clean.
Mexican Rice


Ingredients:
onion, rice, garlic, chicken broth, tomato sauce, parsley

Directions:
In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.
Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!] And then add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
Substitutions- If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid] that have been chopped, or canned diced tomatoes with their liquid. Rotel and jarred salsa can also be decent substitutes.
Old Fashioned Apple Pie


Ingredients:
apples, lemon juice, granulated sugar, brown sugar, flour, cinnamon, ground nutmeg, ground cloves, butter

Directions:
Pare, core and slice apples 1/4" thick and toss with lemon juice to keep from turning dark.
Note:  20oz is a kind of apple and the best I have found for this recipe.
Blend sugars, flour and spices.
Toss sugar mixture together with apples and mix.
Pile apples into unbaked pie shell and dot with butter; Add top crust and score top to allow steam to escape.
Bake at 425 degrees for 15 minutes, then 350 degrees for 45 minutes.
Andy's Sweet and Savory Untraditional Meatloaf


Ingredients:
ketchup, Dijon mustard, sriracha sauce, olive oil, onion, celery, carrot, sweet bell pepper, serrano chili, garlic cloves, fresh thyme, dried ancho chile powder, kosher salt, fresh ground black pepper, ground beef, ground pork, eggs, fresh sage leaf

Directions:
Preheat oven to 425°F.
Combine first 5 ingredients in a small bowl and whisk until smooth.
Heat a heavy skillet over med-high heat and add oil once hot.  Sauté onions, pepper, celery, carrot, and Serrano until soft (5+ minutes].  Add garlic, thyme, Ancho chili powder, a large pinch of salt, and several turns of pepper.  Sauté an additional 2-3 minutes until fragrant (careful not to burn the garlic].  Remove from heat and set aside to cool.
In a large bowl, combine half of the sauce, beef, pork, eggs, breadcrumbs, tequila, and sautéed vegetables.  Mix with hands until homogeneous.  Add more breadcrumbs as needed if the mixture is too liquidy.  Careful not to over kneed, as the meat will become tough if overworked.  Form the mixture into a loaf on the heavy skillet (if oven proof] or a Pyrex baking pan.  Coat the loaf thoroughly with the remaining sauce, and cover with an arrangement of fresh sage leaves (you don’t need a ton, just enough so that every slice will have one or two leaves].
Bake uncovered for 10 minutes at 425F then lower heat to 350F and bake for another hour or until the internal temperature is about 160°F  Cover and rest for 10-15 minutes, slice, sprinkle lightly with grated Pecorino cheese, and serve.
Cayenne Coconut Crusted Chicken


Ingredients:
cornstarch, cayenne pepper, salt, black pepper, sweetened flaked coconut, red wine vinegar, crushed red pepper flakes

Directions:
Mix cornstarch, cayenne pepper, salt and black pepper inches.
shallow bowl; set aside.
Beat egg whites in medium size mixing bowl until frothy.
Place coconut in a shallow bowl.
Dredge chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides.
Heat oil in heavy skillet (oil should be about 2 inches deep; add more oil if needed] or deep fat fryer to 350º F.
Add chicken to the hot oil in batches. Deep fry until cooked through, about 2 to 3 minutes. Transfer chicken to paper towel lined plate to drain. Serve hot with Spicy Apricot Dipping Sauce.
To make Spicy Apricot Dipping Sauce: Combine dipping sauce ingredients in a small bowl. Stir to mix thoroughly.
Banana Pecan Whole Wheat Pancakes


Ingredients:
egg, whole wheat flour, milk, butter, sugar, baking powder, salt, banana, pecans

Directions:
Beat egg until it's fluffy.
Stir in milk and butter.
Stir in flour, sugar, baking powder and salt.
Melt butter in frying pan at high heat.
Pour batter into frying pan, reduce heat to medium.
Wait about 20 seconds, then lay slices of banana on pancake.  Then sprinkle pecans into them. (should cook in a minute of two].
Flip it over to cook the other side (this side cooks faster].
Repeat until batter is finished.
Baja Fish Tacos


Ingredients:
dark beer, flour, cilantro, sour cream, lime juice, corn tortillas, cabbage, chopped tomato, lime wedge, onions, scallion, cilantro

Directions:
Whisk together the flour, beer, and taco seasoning mix.
Wash catfish nuggets and pat dry with paper toweling.
In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
You don't want to totally liquify the cilantro.
Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
Dip fish nuggets into batter and place in hot oil with a fork.
Turn once after about 1 minute and brown the other side for another minute.
Do this in batches.
Don't crowd the fish.
Drain on paper toweling and keep warm in a 200F oven until ready to serve.
Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.
Peanut Butter Freezer Fudge (2-Ingredient)
Category: desserts
By Amanda Brown

Yummy, sweet, salty, sink-your-teeth-in delicious fudge that is both healthy and delicious!

Ingredients:
½ cup peanut butter
¼ cup maple syrup
2  sheets parchment paper

Directions:
Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto 1 sheet of parchment paper. Cover peanut butter mixture with second sheet of parchment paper; flatten. Place flattened peanut butter mixture into the freezer; freeze until hardened, about 10 minutes.

Prep time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 241
Fat: 16.3 g
Saturated fat: 3.4 g
Carbohydrates: 19.5 g
Sugars: 14.7 g
Dietary fiber: 1.9 g
Protein: 8.1 g
Sodium: 149.8 mg
Almost Sugar Free Vanilla Fudge


Ingredients:
white chocolate chips, pecans

Directions:
Melt white chocolate chips in a microwave. Stir in frosting then, add nuts if you desire.
Line a pan or dish with wax paper, pour in mixture, and spread evenly. Sprinkle top with more nuts or candy sprinkles (optional.] Cut into squares and enjoy!
Glazed Spicy Cinnamon Pecans
Category: appetizers-and-snacks
By Arlene Verret Noble

This makes a great gift. Put pecans in mason jar and tie lid with ribbon or raffia. My family and friends love them and request them every holiday. Easy and inexpensive gift. Adjust spice to your liking.

Ingredients:
½ cup butter, melted
1 cup white sugar
3  large egg whites, lightly beaten
1 teaspoon ground cinnamon
1 pinch cayenne pepper, or to taste
4 cups pecan halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer. Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat. Spread coated pecans on the buttered baking sheet. Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 cups

Calories: 308.2
Fat: 27.2 g
Saturated fat: 5.5 g
Carbohydrates: 16.8 g
Sugars: 13.7 g
Dietary fiber: 2.9 g
Protein: 3.5 g
Cholesterol: 15.3 mg
Sodium: 51.3 mg
Banana Bomb


Ingredients:
bananas, raisins, currants, dates, roasted peanuts, walnuts, carob powder, stevia

Directions:
Combine all ingredients.
*You may want to powder the stevia leaves yourself rather than use the grinder, as this might cause them to become bitter.
Pretzel Bites With Cheese


Ingredients:
active dry yeast, brown sugar, warm water, milk, flour, cheese, water, baking soda, unsalted butter, coarse salt

Directions:
Combine the yeast, 1 teaspoon brown sugar, and warm water in the bowl of a stand mixer and let rest 5-8 minutes until foamy.
In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved.
Add 2 1/2 cups flour and milk mixture to the yeast. Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes(or knead by hand]. If dough is sticky, you can add up to an additional 1/2 cup flour.
Transfer the dough to a lightly oiled large bowl and turn it  to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Roll one of the four sections into a 12×4 inch rectangle.
With the long side facing you, gently press 1/4 cup of cheese into the bottom third of the dough.
Roll as tightly as possible, starting with the end that has the filling.
Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of the dough.
Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400 degrees F.
In a large saucepan, bring the water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down.
Poach for 10 seconds then carefully turn the pretzel over in the liquid. Poach  the other side for 10 seconds then remove with a slotted spoon to the  prepared sheet pans, seam side down. Repeat with the remaining pretzels.
Bake in preheated oven until golden brown, about 15 minutes.
Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm with honey mustard dipping sauce. Enjoy!
Candied Walnut Orange Salad


Ingredients:
sugar, walnuts, ground cinnamon, butter lettuce, mandarin orange segments, red onion, avocados, tomatoes

Directions:
Preheat oven to 375 degrees F.
Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and mandarine orange juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
Chop lettace. Mix all ingredients together.
Drizzle 2 tablespoons of dressing on top of each salad and serve.
Grandma's Old-Fashioned Cake Donuts
Category: bread
By Michael Yeo

This is a recipe handed down from my Grandma Thayer. My family tradition is to make these old-fashioned cake donuts Christmas morning. Enjoy! Roll warm donuts in sugar and cinnamon, if desired.

Ingredients:
2  eggs
1 cup white sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons butter, melted
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup vegetable oil for frying

Directions:
Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter. Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes. Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.

Prep time: 20 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 6 donuts

Calories: 595
Fat: 24.7 g
Saturated fat: 6.2 g
Carbohydrates: 83.5 g
Sugars: 35.7 g
Dietary fiber: 1.7 g
Protein: 10 g
Cholesterol: 73.8 mg
Sodium: 579.6 mg
Mexican Mole Sauce
Category: side-dish
By ROSEP47

This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.

Ingredients:
2 teaspoons vegetable oil
¼ cup finely chopped onion
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
⅛ tablespoon dried minced garlic
1 (10.75 ounce) can  condensed tomato soup
1 (4 ounce) can diced green chile peppers

Directions:
Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 88.2
Fat: 3.8 g
Saturated fat: 0.7 g
Carbohydrates: 13.7 g
Sugars: 6.7 g
Dietary fiber: 1.4 g
Protein: 2 g
Sodium: 752.8 mg
Kim's Cinnamon Flax Muffins


Ingredients:
eggs, nonfat yogurt, nonfat yogurt, water, vanilla, flax seed meal, baking soda, baking powder, cinnamon

Directions:
Beat the eggs in a bowl with a fork or wisk.
Add the yoghurt, syrup, vanilla and water.
In another small bowl combine dry ingredients.
Stir dry ingredients into egg mixture.
Let sit 5 minutes.
Spoon into small well greased muffin cups.  Don't use paper; they stick.
Bake at 350 for 12-15 minutes or until lightly browned.
Turn out onto a rack to cool.
Store in the fridge or freezer.
Kraft® NUTTER BUTTER Frozen Peanut Butter Pie
Category: trusted-brands-recipes-and-tips
By Cool Whip

For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping.

Ingredients:
24  NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
5 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
¾ cup sugar
1 tablespoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Directions:
Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate. Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust. Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.

Prep time: 15 mins
Total time: 4 hrs 45 mins
Yields: 12 servings

Calories: 465
Fat: 25.6 g
Saturated fat: 12.8 g
Carbohydrates: 41.1 g
Sugars: 16.6 g
Dietary fiber: 2.3 g
Protein: 8.6 g
Cholesterol: 33.8 mg
Sodium: 313.1 mg
Cheesy Herb and Turkey Bites


Ingredients:
turkey, red bell pepper, garlic bagel chips, fresh parsley

Directions:
Unfold each turkey slice so that it is flat., Spread each slice with 1 teaspoons cheese and top with 1 teaspoons  bell pepper., Carefully roll up., Cut each roll into 4 pieces., Place each turkey on bagel chips., Garnish with parsley.
Lowfat Ww Bran Muffins


Ingredients:
salt, boiling water, sugar substitute, banana, egg substitute, whole wheat flour, baking soda

Directions:
Mix water and yogurt and pour over cereal and salt, mix and let soak., Mix sugar, eggs and banana. Add to cereal mix., Mix flour and baking soda, add to cereal mix., Bake at 375 degrees for 15-20 minute.
Crock-Pot Asian-Sesame Pork Ribs


Ingredients:
yellow onion, brown sugar, soy sauce, ketchup, honey, apple cider vinegar, garlic cloves, ground ginger, crushed red pepper flakes, country-style pork ribs, sesame seeds, green onions

Directions:
Place onions in bottom of slow cooker.
Combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger and red pepper flakes in large bowl.
Add ribs and turn to coat.
Place ribs on top of onions in slow cooker.
Pour sauce over ribs.
Cover and cook on Low about 5 to 6 hours. (Timing always depends on your slow cooker. Each cooks a little differently.]
Plate the ribs. Sprinkle with sesame seeds and chopped green onions.
Serve with white rice and Chinese pea pods or sugar snap peas.
mushroom pate


Ingredients:
butter, onion, mushroom, lemon juice, madeira wine, Worcestershire sauce

Directions:
in skillet melt butter, add onions, saute until soft.
add remaining ingredients, cook 30 minutes, over low heat or until mixture reaches the consistancy of a spread.
chill.
The Barefoot Contessa's Endive and Avocado Salad


Ingredients:
Dijon mustard, lemon juice, olive oil, kosher salt, black pepper, endive, Hass avocadoes

Directions:
Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks.  Cut the avocados into large pieces.  Toss the avocados and endive with the vinaigrette.  Season to taste and serve at room temperature.
Simply Lasagna
Category: trusted-brands-recipes-and-tips
By Kraft

Flavorful enough for a celebration but easy enough for the everyday.

Ingredients:
1 pound ground beef
2 ½ cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese
½ cup KRAFT Grated Parmesan Cheese, divided
¼ cup chopped fresh parsley
1  egg, beaten
1 (24 ounce) jar spaghetti sauce
1 cup water
12  lasagna noodles, uncooked

Directions:
Heat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Prep time: 20 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 343.5
Fat: 15.8 g
Saturated fat: 8.1 g
Carbohydrates: 27.2 g
Sugars: 5.8 g
Dietary fiber: 2.3 g
Protein: 22.3 g
Cholesterol: 72.4 mg
Sodium: 550.5 mg
Buttermilk Bread II
Category: bread
By Esther Kenagy

This bread is delicious plain or toasted.  I make it at least once a week.

Ingredients:
1 ½ cups buttermilk
½ cup warm water (110 degrees F/45 degrees C)
½ cup margarine
¼ cup white sugar
½ teaspoon baking soda
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
5 ½ cups bread flour

Directions:
Proof yeast in warm water. Place the butter or margarine and buttermilk in a small saucepan.  Heat slowly until butter or margarine has melted.  Cool to lukewarm. Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl.  Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer.  Gradually add the remaining flour while continuing to mix.   When dough is not sticky, turn out on a lightly floured surface.  Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once.  Allow to rise until doubled in size. Punch down the dough.  Divide, and shape into 2 loaves.  Place in two well greased  8 x 4 inch bread pans.  Allow to rise until dough has risen one inch above pans. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes.  Loaves are done when nicely brown and hollow sounding when thumped.

Prep time: 20 mins
Cook time: 35 mins
Total time: 3 hrs
Yields: 2 loaves

Calories: 49.3
Fat: 3.9 g
Saturated fat: 0.7 g
Carbohydrates: 3.1 g
Sugars: 2.9 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 0.6 mg
Sodium: 280.3 mg
Picante Shrimp 'n' Pepper Pasta
Category: pasta-and-noodles
By Anonymous

Creole flavors of shrimp, bell peppers, onion, garlic and tomato are kicked up with Pace® Picante Sauce and served over pasta to make a quick and delicious dish.

Ingredients:
1 tablespoon vegetable oil
2 small green peppers or yellow peppers, cut into strips
1 cup sliced fresh mushrooms
1 teaspoon dried basil leaves, crushed
¼ teaspoon garlic powder
1 cup Pace® Picante Sauce
2 medium tomatoes, coarsely chopped
1 pound medium shrimp, peeled and deveined
3 ¼ cups cooked medium tube-shaped pasta (ziti)

Directions:
Heat oil in skillet.  Add peppers, mushrooms, basil and garlic and cook until tender-crisp. Add picante sauce, tomatoes and shrimp.  Heat to a boil.  Cook over low heat 5 minutes or until shrimp are done.  Add pasta and heat through.

Cook time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 341.1
Fat: 5.7 g
Saturated fat: 1 g
Carbohydrates: 44 g
Sugars: 7.5 g
Dietary fiber: 5.7 g
Protein: 26.6 g
Cholesterol: 172.6 mg
Sodium: 704.6 mg
Olive and Feta Pasta
Category: pasta-and-noodles
By MISSSMEW2

I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.

Ingredients:
8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 small zucchini, sliced
dried oregano to taste
salt and pepper to taste
12  black olives, pitted and sliced
1 ounce crumbled feta cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 273.5
Fat: 7.4 g
Saturated fat: 1.9 g
Carbohydrates: 43.5 g
Sugars: 2.5 g
Dietary fiber: 9 g
Protein: 12.1 g
Cholesterol: 6.3 mg
Sodium: 242.4 mg
Buttery Streusel Coffee Cake


Ingredients:
flour, sugar, baking powder, baking powder, salt, margarine, milk, eggs, brown sugar, pecans, cinnamon, flour, sugar, firm butter, powdered sugar, butter, vanilla, water

Directions:
Preheat oven to 350.
Spray two 9-inch square cake pans with cooking spray.
Mix all dough ingred. together until moist, and beat 1 minute.
Spread 1/4 of the dough in each pan.
Mix all filling ingred. together.
Divide filling in half and sprinkle over dough in each pan.
Then divide remaining batter between each pan.
Prepare streusel topping by mixing all ingred. together  until crumbly and divide between two pans.
Bake 30-35 minutes or until a toothpick comes out clean.
Meanwhile beat powdered sugar and butter together until creamy. Add vanilla and mix well. Add water as needed, a tablespoon at a time, until it reaches drizzle consistency.
Drizzle the baked cakes while warm.