xiaoxl/recipe_data huggingface dataset:
BeeSting Cake


Ingredients:
butter, honey, vanilla extract, sugar, eggs, all-purpose flour, baking powder, salt, milk, all-purpose flour, heavy cream, instant vanilla pudding

Directions:
Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool.
In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.
Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.
In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.
Sizzling Chicken Pepe


Ingredients:
milk, green chilies, corn tortillas, tortilla chips, monterey jack cheese

Directions:
Preheat over to 325 degrees.
Combine soups, milk, taco seasoning and green chilies in bowl.
Make 2 layers of following ingredients in 9x13 inch glass baking dish: chips, cubed chicken, soup mixture and cheese.
Bake for 1 hour.
Palak Paneer Curry
Category: world-cuisine
By Andreia

Palak paneer is an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy-to-make and absolutely delicious Indian curry. Serve with hot naan or roti.

Ingredients:
5 cups fresh spinach
4 tablespoons canola oil, divided
1 teaspoon cumin seeds
1  onion, chopped
1  green chile pepper, chopped
3 cloves garlic, minced
1 (1/2 inch) piece ginger, minced
2  tomatoes, diced
½ cup water, or as needed
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon red chile powder
¼ teaspoon turmeric powder
salt to taste
8 ounces paneer, cubed
½ teaspoon garam masala
4 teaspoons heavy cream
1 pinch red chile flakes

Directions:
Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green. Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool. Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed. Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt. Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 506.2
Fat: 38.6 g
Saturated fat: 7.8 g
Carbohydrates: 24.3 g
Sugars: 7.8 g
Dietary fiber: 7 g
Protein: 21 g
Cholesterol: 30.4 mg
Sodium: 651.6 mg
Lighter Fettuccini Alfredo
Category: main-dish
By Linda Lou

A low-fat pasta for garlic lovers. For variety, try shell or penne pasta.

Ingredients:
12 ounces dry fettuccine pasta
1 cup nonfat milk
½ cup reduced fat margarine
8 ounces Neufchatel cheese, cubed
¼ teaspoon garlic powder
½ teaspoon minced garlic
¼ teaspoon onion salt
1 cup grated Parmesan cheese

Directions:
In a large pot of boiling salted water cook fettuccini until al dente. Drain. Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended. Toss pasta with   and serve warm.

Yields: 6 servings

Calories: 437.8
Fat: 20.7 g
Saturated fat: 9.5 g
Carbohydrates: 44.6 g
Sugars: 4.4 g
Dietary fiber: 1.9 g
Protein: 17.8 g
Cholesterol: 41.3 mg
Sodium: 623.6 mg
Lemon Sauce for Salmon Patties
Category: appetizers-and-snacks
By BABSKITCHEN

A slightly spicy, lemony sauce for salmon patties. Makes enough for about eight salmon patties.

Ingredients:
2 tablespoons butter
4 teaspoons all-purpose flour
¾ cup milk
2 tablespoons lemon juice
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Directions:
Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly.  Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 cup

Calories: 42.7
Fat: 3.3 g
Saturated fat: 2.1 g
Carbohydrates: 2.4 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 9.5 mg
Sodium: 102.6 mg
Sunset's Chunky Lemon Meringue Pie


Ingredients:
lemons, sugar, eggs, salt, cream of tartar, light brown sugar, granulated sugar

Directions:
Quarter lemons lengthwise. Slice quartered lemons crosswise as thinly as possible, discarding the end pieces that are just peel and pith. Put lemon slices in a large bowl with the sugar. Toss to combine, cover, and let sit at least 24 hours and up to 2 days at room temperature.
Put an oven rack on the lowest rung and preheat oven to 450 degrees. Lightly dust counter and rolling pin with flour, then unwrap dough. With short strokes from center outward, roll dough into a 12-inch circle (about 1/8 inch thick], turning 90 degrees after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-inch pie pan, letting it fall into place. (If you push or stretch the dough, it will shrink back when baked.] Trim overhang to 1/2 inch, then tuck edge under. Cover with plastic wrap and refrigerate 20 minutes.
Meanwhile, whisk the whole eggs and egg yolk in a medium bowl until frothy. Drain lemons (reserving liquid] and add lemon slices and 1-1/4 cup of the reserved liquid to the eggs. Stir to combine. Pour filling into crust. Cover with foil and bake 15 minutes. Remove foil, reduce heat to 325 degrees, and bake another 20 minutes. Remove from oven, but leave oven on.
In a large clean bowl, beat egg whites, salt, and cream of tartar to create soft peaks. Add brown and granulated sugars and beat until shiny, firm peaks form. Spread meringue in a mound over hot pie and return to oven. Bake until top is puffed and deep brown, about 25 minutes. Let cool completely, at least 3-1/2 hours.
Rolled Meatloaf


Ingredients:
ground beef, milk, egg, red pepper flakes, thyme, basil, paprika, garlic powder, onion, fresh parsley, golden raisin, ketchup, red wine vinegar, honey

Directions:
Heat oven to 375.
Mix meats, bread crumbs, milk, egg and seasonings together. Lay out a large piece of waxed paper, lightly sprayed with cooking oil.
In a food processor mix onions, parsely and golden raisins. (raisins may stay whole, that's ok!] If you do not have a food processor just chop onion and parsley. Mix sauce ingredients together, set aside.
Spread meat onto waxed paper in an 11 by 9 inch rectangle.
Spread parsley onion mix evenly on top.
Start on one of the 9 inch sides and begin rolling the meat tightly.  (Like a jelly roll] Lift into a lightly greased loaf pan.
Bake for 1 hour at 375. Add sauce to top of meatloaf 1/2 way through cooking time.
Quinoa Stuffing
Category: side-dish
By Heather Hogan

Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain native to South America. This can be used to stuff a turkey or served as a side dish.

Ingredients:
4 cups vegetable stock
2 cups quinoa
¼ cup olive oil
1  butternut squash - peeled, seeded, and diced
2 small zucchinis, cut into 1-inch cubes
1 bunch green onions, chopped
1 cup diced dried apricots
1 cup dried cranberries
1 cup chopped fresh parsley
1  lime, juiced, or to taste

Directions:
Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat. Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 8 servings

Calories: 386.9
Fat: 9.8 g
Saturated fat: 1 g
Carbohydrates: 70.7 g
Sugars: 24.1 g
Dietary fiber: 9.9 g
Protein: 9.1 g
Sodium: 257.5 mg
Buttermilk Blue Cheese Dressing
Category: side-dish
By Tamasa

This is an awesome, simple recipe, can be used as a vegetable dip, salad dressing, or my husband loves it on Buffalo wings. Best to make and store in the fridge overnight to let the flavors meld. Garlic salt can be used in place of the garlic powder.

Ingredients:
1 cup buttermilk
1 cup mayonnaise
1 (4 ounce) package crumbled blue cheese
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper

Directions:
Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl. Cover bowl with plastic wrap and refrigerate overnight before serving.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 2 1/2 cups

Calories: 103.9
Fat: 10.5 g
Saturated fat: 2.4 g
Carbohydrates: 1.1 g
Sugars: 0.7 g
Protein: 1.7 g
Cholesterol: 8.9 mg
Sodium: 154.2 mg
Kahwah Saa'dah.........middle Eastern Special Occasion Coffee


Ingredients:
ground coffee, green cardamom pods, water, ground cardamom

Directions:
Place the cardamom pods in a mortar and pestle and hit several times to open pods.
Place pods in a medium pot over a medium heat and let the pods "roast" for approximately 1 minute. This will release the flavor and aroma.
Then add water and coffee to the pot and let boil for about 7-10 minutes.
Strain the coffee and place in a carafe to keep hot.
Enjoy!
Krissy's  Famous  Dried Beef Cheese Ball or Log


Ingredients:
cream cheese, green onion, seasoning salt, Worcestershire sauce, pecans

Directions:
Lay the Cream Cheese out to get soft at room temperature.
Wash and Trim Green Onions, then dice them into small pieces.
Remove dried Beef form the jar and peel or trim the rind off the edges (unless you are using a food processor] and dice into small pieces.
Using a food processor (or by hand in a mixing bowl] combined Cream Cheese, Dried Beef, Green Onions, Accent seasoning and Worcestershire Sauce until thoroughly mixed.
Spoon out into your hands and roll into a large ball or log.
Next roll Cheese mixture into the crushed pecans or Cracker crumbs making sure to cover completely.
Chill 1 hour and serve with your favorite crackers or vegetables.
Cooking time is Chill Time.
Chocolate Chip Cookies


Ingredients:
all-purpose flour, brown sugar, white sugar, vanilla, eggs, baking soda, salt, chocolate chips

Directions:
Combine all ingredients in a large bowl and stir well., Shape into balls and place on a lightly greased cookie sheet., Bake at 375° for 10-12 minutes.
Air-Fried Shrimp Taquitos
Category: seafood
By Soup Loving Nicole

Crispy air-fried taquitos with a cheesy shrimp filling. Dip in salsa if desired.

Ingredients:
½ pound medium shrimp - peeled, deveined, and coarsely chopped
1 large jalapeno pepper, seeded and minced
1 teaspoon taco seasoning
1 teaspoon olive oil
4 ounces nacho cheddar cheese sauce (such as Ricos®)
12  corn tortillas
½ (16 ounce) can refried beans
1  serving cooking spray

Directions:
Combine shrimp, jalapeno,  , and olive oil in a large bowl. Stir until evenly coated. Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 4 minutes. Turn heat off and stir in cheese sauce. Let cool for 5 minutes. Preheat the air fryer to 400 degrees F (200 degrees C). Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds. Spoon 1 tablespoon refried beans and 1 tablespoon shrimp mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 taquitos

Calories: 108.8
Fat: 2.6 g
Saturated fat: 0.6 g
Carbohydrates: 15.8 g
Sugars: 0.7 g
Dietary fiber: 2.8 g
Protein: 5.8 g
Cholesterol: 31 mg
Sodium: 200.1 mg
Cucumber Tomato Salad With Zucchini and Black Olives and a Lemon


Ingredients:
cucumbers, zucchini, red onion, tomatoes, black olives, kalamata olive, fresh basil, fresh thyme, red wine vinegar, lemon zest, lemon, kosher salt, sugar, fresh ground pepper, extra virgin olive oil

Directions:
In a non-reactive bowl mix salad ingredients.
Then in a separate non-reactive bowl Whisk together the ingredients of the vinaigrette. Lastly while whisking add the olive oil slowly.
Combine Salad and Vinaigrette and enjoy.
Japanese Ramen Shop Ramen


Ingredients:
water, garlic cloves, spring onion, soy sauce, mirin, ginger, Worcestershire sauce, spring onion, bean sprouts

Directions:
The pork stock:
Put water in a large pot, and bring to a boil.  Add the pork bone, garlic, and spring onion; bring back to a boil.
Reduce heat as needed, and boil for 3 hours, occasionally skimming the top.
After 3 hours, strain out the onion, garlic, bone, and any particles, etc.
The pork:
Place the meat in the pork soup, after it has been strained, and let it simmer for about one hour. Skim the tops of the both pot occasionally, as needed.
When the meat becomes soft, turn off the heat and remove it from the water.
In a separate pot, place the soy sauce, the mirin, the Worcestershire sauce, and the ginger. Add the meat and place over medium heat.
Cook for about 20 minutes, flipping occasionally, so that the meat absorbs the soy flavor.
Remove the brisket to a cutting board, and reserve the boiling soup. Slice the meat into pieces about 2 inches long, 1 inch wide, and 1/2 inch thick.
To assemble the ramen soup:
In a large pot, bring enough hot water to cover the ramen to a boil.  Boil the noodles for 1-2 minutes after they separate.  (You should also blanch the bean sprouts at this time.].
Meanwhile, place 1-2 tablespoons of the reserved soy mixture from the pork into each bowl.
Drain the ramen, and place an equal amount in each bowl.  (I think you let the noodles sit in the flavoring mixture for 7-8 minutes to absorb the flavor.].
Fill the bowls to about 2/3 with the simmering pork stock.
Make little hills "to heaven height" on top of the ramen soup with the coconut at the bottom, and the green onion at the top.  Spread 3-4 slices of the pork meat on top in a decorative fashion.
Enjoy!  Although, if you're like me, you'll have to wait 10 minutes for the soup to cool to an edible temperature.
Pork and Shrimp Pancit
Category: world-cuisine
By Anonymous

A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy! Thanks, Ditas!

Ingredients:
1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced
2 cloves garlic, minced
½ teaspoon ground ginger
1 ½ cups cooked small shrimp, diced
1 ½ cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
¼ cup chicken broth
¼ teaspoon crushed red pepper flakes
1  green onion, minced

Directions:
Soak the rice noodles in warm water for 20 minutes; drain. Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 488
Fat: 20.8 g
Saturated fat: 3.8 g
Carbohydrates: 44.4 g
Sugars: 1.8 g
Dietary fiber: 2 g
Protein: 29.1 g
Cholesterol: 118.5 mg
Sodium: 394.2 mg
Beaker's Vegetable Barley Soup
Category: soups-stews-and-chili
By BEAKER1

Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!

Ingredients:
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1  zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1  onion, chopped
3  bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Directions:
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 8 Servings

Calories: 188
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 37 g
Sugars: 7.2 g
Dietary fiber: 8.4 g
Protein: 6.9 g
Sodium: 968.8 mg
Almond Joy Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, salt, sugar, egg, sour cream, pure vanilla extract, sweetened coconut

Directions:
In a bowl mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the egg well. Add the milk, vegetable oil, sour cream, and vanilla and mix till smooth.
Mix the wet and dry ingredients lightly (do not over mix].
Fold the chips, coconut and almonds into the mixture.
Grease 6 jumbo muffin cups and fill them 3/4 full. (You can overfill if you want your muffins to be bigger].
Top the muffins with a little coconut, chips and toasted almonds before baking.
Bake at 375 for 25 minutes.
Sharon's Egg and Ham Scramble
Category: breakfast-and-brunch
By Dinner Date

This is my original recipe, although there might be a zillion egg recipes very similar to it. The number of servings depends upon your appetite and what else is on the table to go with it.

Ingredients:
8  eggs, beaten
3 tablespoons milk, or more to taste
¼ teaspoon seasoned salt (such as Season-All®)
salt and ground black pepper to taste
¼ cup olive oil
1  jalapeno pepper, seeded and minced
½ cup chopped deli slices applewood-smoked ham
1 cup finely shredded Cheddar cheese, divided

Directions:
Beat eggs, milk, seasoned salt, salt, and black pepper together in a bowl. Heat olive oil in a large non-stick skillet over medium-high heat; saute jalapeno in hot oil until slightly softened, 2 to 3 minutes. Add ham to jalapeno and cook until heated through, about 1 minute. Pour egg mixture into ham mixture. Cook and stir until eggs are set but not dry, 3 to 5 minutes. Sprinkle 1/2 of the Cheddar cheese over eggs; cook and stir until cheese is melted. Transfer eggs to a plate and sprinkle remaining cheese over the top.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 400.1
Fat: 33.7 g
Saturated fat: 11.2 g
Carbohydrates: 1.9 g
Sugars: 1.6 g
Dietary fiber: 0.1 g
Protein: 23.1 g
Cholesterol: 411 mg
Sodium: 625.2 mg
Marmie's Asparagus Pea Pasta With Bacon and Feta


Ingredients:
penne pasta, bacon, butter, onion, garlic, basil, fresh peas, asparagus, basil, feta cheese, dill, lemon juice, pepper

Directions:
Boil pasta until el'dante according to package directions, then drain and set aside.
Meanwhile --
Fry bacon in large fry pan or dutch oven until moderately crisp then remove bacon from pan and set aside, leaving bacon fat in pan.
add butter,  to frying pan (there was very little bacon fat in the bacon I used].
saute onion, garlic and hot red pepper aprox 3 min - don't brown. only until slightly cooked.
spoon away bacon fat and butter and reserve in case needed.
add Basil flavored EVOO to pan.
add asparagus to pan, saute 2 min longer.
add peas to pan, saute 2 more min if frozen. 1 min if fresh.
add Feta, Dill, Lemon. basil and pepper to pan with drained pasta.
Toss all together and serve warm or cold :].
(This would taste fab with a salmon fillet broken up and tossed through as well].
Zucchini Cookies


Ingredients:
zucchini, eggs, shortening, sugar, vanilla, baking soda, flour, cinnamon, clove, salt

Directions:
Beat shortening and sugar until creamy., Add eggs and vanilla., Combine all dry ingredients, and mix into wet ingredients., Add zuchini., Drop by rounded tablespoons onto an ungreased cookie sheet., Bake at 350 for 18 minutes.
Grilled Mushroom Salad Sub


Ingredients:
French baguettes, sherry wine vinegar, spicy mustard, Worcestershire sauce, extra virgin olive oil, garlic cloves, portabella mushroom caps, coarse salt, fresh coarse ground black pepper, parsley, spinach, manchego cheese, pimientos

Directions:
Cut each baguette in half cross-wise, then split lengthwise and remove some of the soft insides (discard or use in another dish].
Preheat a grill pan to medium high heat or prepare outdoor grill.
Preheat oven to 325°.  Place the hollowed bread in oven to crisp for about 5 minutes.
In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic.  Place mushrooms in a shallow dish and pour marinade over the caps.  Turn caps in marinade and season with salt and pepper.  Let stand 10 minutes.
Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time, but keep them warm.  Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinch as you go, layering the hot mushrooms with the parsley and spinach.  Once all the hot sliced mushrooms combine with the spinach, the greens will wilt a bit.  Toss the salad and adjust the salt and pepper to your taste.
Pile the salad into crispy bread and top with manchego cheese and red peppers of choice, then set bread tops in place.
Grandpop's Special Chocolate Cake
Category: desserts
By Leo J. Lagrotte

Here is my version of chocolate cake.  Aunt Mary's Vanilla Frosting compliments it perfectly.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup hot, brewed coffee
2  eggs

Directions:
In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt. Add oil, milk, vanilla, coffee, and eggs; beat well.  Batter will be thin.  Pour into two 9 inch greased and floured round pans. Bake at  325 degrees F (165 degrees C) for 25 minutes, or when top springs back when done.  Cool layers on wire racks.

Yields: 1 9 inch layer cakes

Calories: 321.7
Fat: 11.3 g
Saturated fat: 2.2 g
Carbohydrates: 53.3 g
Sugars: 34.5 g
Dietary fiber: 2.3 g
Protein: 4.9 g
Cholesterol: 32.6 mg
Sodium: 272.4 mg
Halloween Caramel Corn


Ingredients:
brown sugar, butter, light corn syrup, salt, vanilla, baking soda

Directions:
Cook brown sugar, butter, corn syrup and salt for 5 minutes., Add vanilla and soda., Coat corn with mixture., Bake at 250 for 1 hour, stirring every 15 minutes., Watch carefully to avoid burning.