xiaoxl/recipe_data huggingface dataset:
Air Fryer Sweet and Spicy Roasted Carrots
Category: side-dish
By Yoly

These tender and roasted carrots cooked in the air fryer can be on your table in less than half an hour. Tossed in a honey-butter sauce and sprinkled with your choice of fresh basil, chives, or just salt and pepper.

Ingredients:
1  serving cooking spray
1 tablespoon butter, melted
1 tablespoon hot honey (such as Mike's Hot Honey®)
1 teaspoon grated orange zest
½ teaspoon ground cardamom
½ pound baby carrots
1 tablespoon freshly squeezed orange juice
1 pinch salt and ground black pepper to taste

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray. Combine butter, honey, orange zest, and cardamom in a bowl. Remove 1 tablespoon of the sauce to a separate bowl and set aside. Add carrots to the remaining sauce and toss until all are well coated. Transfer carrots to the air fryer basket. Air fry until carrots are roasted and fork tender, tossing every 7 minutes, for 15 to 22 minutes. Mix orange juice with reserved honey-butter sauce. Toss with carrots until well combined. Season with salt and pepper.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 129.2
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 19.3 g
Sugars: 14.6 g
Dietary fiber: 3.5 g
Protein: 0.9 g
Cholesterol: 15.3 mg
Sodium: 206.4 mg
Cold Weather Slow Cooker Beef Stew


Ingredients:
boneless beef top round steaks, carrots, small red potato, diced tomatoes, all-purpose flour, tomato paste, beef broth, salt, garlic, pepper

Directions:
Cut beef steak into 1-inch cubes., Cut carrots into 1 inch pieces., Cut red potatoes into quarters., In a large skillet, brown beef on all sides., In a 5-quart slow cooker, combine the vegetables and pour tomatoes over top., In a small bowl, whisk the flour, tomato paste, and broth until smooth., Stir in salt, garlic, and pepper., Pour into the slow cooker., Top with beef., Cover and cook on low for 6-8 hours or until meat is tender.
Sauteed Leeks


Ingredients:
leeks, garlic, olive oil, dry white wine, salt, pepper

Directions:
Heat a large stove top casserole and saute the garlic in the olive oil., Add leeks and saute until they begin to collapse., Add the rest and cook uncovered until the leeks are tender.
Buttermilk Cinnamon Bread


Ingredients:
butter, sugar, egg, baking soda, buttermilk, salt, flour, cinnamon

Directions:
Combine butter, 1 cup sugar, soda, egg, buttermilk and salt Beat until fluffy. Add flour.
Mix remaining sugar with cinnamon in another bowl.
Pour half of the batter into a greased loaf pan and sprinkle with half of the sugar cinnamon.
Add the rest of the batter and sprinkle with the rest of the sugar cinnamon.
Swirl through batter with a knife.
Bake at 350 for 40-45 minute.
Freezes well.
Easy Condensed Milk Cake
Category: desserts
By Olaahmed

You need only 5 ingredients for this super-easy cake. Serve with fresh fruit and berry sauce.

Ingredients:
1 cup all-purpose flour
3 tablespoons all-purpose flour
½ teaspoon baking powder
1 (14 ounce) can sweetened condensed milk
4  eggs
4 tablespoons unsalted butter, melted
2 tablespoons confectioners' sugar for dusting

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Mix 1 cup plus 3 tablespoons flour and baking powder together in a large bowl. Combine sweetened condensed milk, eggs, and melted butter in a bowl and add to the flour mixture. Beat using an electric mixer until batter is smooth and creamy. Pour batter into the prepared springform pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Let cool completely. Dust with confectioners' sugar before serving.

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

Calories: 314.5
Fat: 12.4 g
Saturated fat: 7 g
Carbohydrates: 42.9 g
Sugars: 28.7 g
Dietary fiber: 0.5 g
Protein: 8.6 g
Cholesterol: 113.8 mg
Sodium: 124.7 mg
Simple Chicken Mayo with Parmesan and Bread Crumbs
Category: meat-and-poultry
By EmmieYum

This is a tried-and-tested recipe! I remember seeing an ad on TV about cooking with mayonnaise and decided to give it a shot. I've made it with just the mayonnaise on top and it really locks the moisture into the chicken. The bread crumbs and cheese are a must for me; they complement each other very well.

Ingredients:
2  skinless, boneless chicken breasts
2 ½ tablespoons grated Parmesan cheese
2 tablespoons mayonnaise, or more to taste
2 tablespoons bread crumbs, or more to taste
1 ½ teaspoons herbes de Provence

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan. Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 271.6
Fat: 15.5 g
Saturated fat: 3.5 g
Carbohydrates: 5.5 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 26.3 g
Cholesterol: 71.6 mg
Sodium: 272.5 mg
Cedar Planked Anything


Ingredients:
water, salt

Directions:
Soak wood planks in desired liquids with salt overnight. (Salt helps the plank to not burn on grill, just remember to reduce salt in any recipe to adjust taste].
Remove from water, wrap in plastic wrap individually and place in ziplock bags and freeze.
Remove individually wrapped planks as needed.
No need to thaw, unwrap and use for grilling as recipe directs.
Pouding Chomeur With Maple Syrup


Ingredients:
butter, sugar, eggs, vanilla, flour, baking powder, milk, maple syrup, brown sugar, heavy cream, butter

Directions:
Cake: In a large bowl, with an electric mixer, beat butter and sugar until light.  Add eggs and vanilla and mix.  In another bowl, mix flour and baking powder.  Add dry ingredients to the butter mixture, alternating with the milk, and mix well.  Pour the batter in a greased 13' x 9' oven glass dish.
Sauce: In a large saucepan, bring to boil the syrup, brown sugar, heavy cream and butter while stirring.  Reduce the heat and let simmer for 2 minutes or until the sauce has slightly reduced.  Pour slowly the boiling sauce on the batter.
Cook in a preheated oven of 325 F for about 35 minutes or until the top of the pudding is golden and a toothpick inserted in the middle comes out clean.  Serve warm or at room temperature.
Saffron Risotto in the Pressure Cooker
Category: main-dish
By FrancescaM

In Italy, this is known as 'risotto alla Milanese,' 'risotto giallo,' or 'risotto allo zafferano.' Whatever you call it, it is the king of risottos, the simplest yet best known of all. The traditional preparation requires 20 minutes of stirring and cooking, but I managed to learn how to prepare it in the pressure cooker or an Instant Pot®. I swear, you won't notice the difference! I have provided further tips for all your pressure cooker risottos in the notes at the end of the recipe.

Ingredients:
1 pinch saffron
⅓ cup hot water
4 tablespoons butter, divided
1 small shallot, finely chopped
1 ½ cups Arborio rice
¾ cup dry white wine
3 ¼ cups boiling vegetable stock
⅓ cup grated Parmesan cheese
salt and freshly ground black pepper to taste
¼ cup grated Parmesan cheese, or to taste

Directions:
Soak saffron threads in hot water in a bowl. Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes. Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper. Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.

Prep time: 5 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 523.3
Fat: 15.3 g
Saturated fat: 9.3 g
Carbohydrates: 75.2 g
Sugars: 3.2 g
Dietary fiber: 1.8 g
Protein: 11.3 g
Cholesterol: 40.8 mg
Sodium: 676.6 mg
Grilled Foil-Wrapped Parmesan-Basil Vegetable Medley


Ingredients:
cauliflower, bell pepper, eggplant, red onion, parmesan cheese, garlic paste, white pepper, fresh basil leaves, olive oil

Directions:
Place two sheets of aluminum foil in a cross section., Place vegetables in the center of the foil., Thoroughly combine Parmesan, garlic, pepper, and basil in a bowl., Mix in olive oil and pour over the vegetables in the foil., Gather the foil from the outside towards the center., Place one more layer of foil on the top of the foil circle., Turn over and cover with one last layer of foil., At cooking time, place on grill on medium heat for 10 - 15 minutes., Flip over and cook for another 10 - 15 minutes., To keep warm, place on far edge of grill until ready to serve.
Strawberry Pie Fast and Easy


Ingredients:
fresh strawberries, sugar, cornstarch, strawberry Jell-O gelatin dessert, water, graham cracker crust

Directions:
Bring the sugar, cornstarch, water to a boil and let thicken., Add Jell-0 and stir until well mixed., Let mixture cool down a little about 5 minutes., Pour strawberries in pie shell., Pour mixture over strawberries and refrigerate till jello mixture is solid.
Herb Watermelon Feta Salad
Category: salad
By Michelle English

This is a delicious summer salad. The ingredients really go well together.

Ingredients:
½ large chilled seedless watermelon, cut into 1-inch cubes
1 small red onion, sliced
1 cup thinly sliced fresh basil leaves
1 cup chopped fresh cilantro
½ cup minced fresh mint leaves
2  limes, juiced
1 (4 ounce) package crumbled feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar, or more to taste
salt and ground black pepper to taste

Directions:
Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 176.5
Fat: 6 g
Saturated fat: 1.9 g
Carbohydrates: 31.1 g
Sugars: 24.5 g
Dietary fiber: 2.1 g
Protein: 4 g
Cholesterol: 8.4 mg
Sodium: 111.9 mg
Parmesan-Buttermilk Dressing
Category: uncategorized
By OhioLadybug

This is my take on a sour cream house dressing from a restaurant I worked at in Arizona when I was younger. We would dip our onion rings and French fries in it, put it on our burgers, and of course, on our salad. I hope you enjoy.

Ingredients:
2 cups buttermilk
1 ½ cups sour cream
1 cup mayonnaise
¾ cup shredded Parmesan cheese
3 tablespoons white vinegar
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley
1 ½ teaspoons ground black pepper

Directions:
Whisk buttermilk, sour cream, mayonnaise, Parmesan cheese, vinegar, garlic salt, parsley, and pepper together in a bowl until combined; some chunks are expected. Transfer to a large mason jar and chill until flavors are blended, at least 3 hours.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 50 servings

Calories: 55.6
Fat: 5.4 g
Saturated fat: 1.7 g
Carbohydrates: 1 g
Sugars: 0.5 g
Protein: 1.1 g
Cholesterol: 6 mg
Sodium: 168.1 mg
Grilled Shrimp
Category: seafood
By Jennifer W

Well seasoned, delicious grilled shrimp. Great served for dinner with a salad.

Ingredients:
¼ cup olive oil
2 tablespoons lime juice
2 tablespoons tequila
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
1 teaspoon seasoned salt
½ teaspoon ground black pepper
15 large tiger shrimp, peeled and deveined
4  wooden skewers

Directions:
Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for 30 minutes. Remove shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread shrimp on skewers, piercing once near the tail and once near the head. Arrange skewers on preheated grill; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 6 to 8 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 184
Fat: 14 g
Saturated fat: 2 g
Carbohydrates: 1.9 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 8.8 g
Cholesterol: 79.9 mg
Sodium: 440.5 mg
German Apple Cake I
Category: world-cuisine
By Barbara

This German Apple Cake is a moist dense cake that keeps well. It has been a family favorite for twenty years.

Ingredients:
2  eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

Yields: 1 -9x13 inch cake

Calories: 201.2
Fat: 9.7 g
Saturated fat: 1.3 g
Carbohydrates: 27.7 g
Sugars: 18.9 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 15.5 mg
Sodium: 107.2 mg
Ropa Vieja (Mexico)


Ingredients:
beef steaks, carrot, garlic cloves, onions, fresh green chilies, flour tortilla, tomatoes, fresh cilantro, green onion, lime wedge

Directions:
Place meat in a large pan and cover with beef stock and water.  Add the carrot and half the garlic along with salt and pepper.  Cover and bring to a boil, then reduce heat to low.  Skim the surface then recover the pan and cook the meat gently for 2 hours, or until very tender (should shred easily with a fork].
Remove the pan from the heat and let the meat cool in the liquid.  When cool enough to handle, remove from the liquid and shred with your fingers and a fork.
Heat the oil in a large, heavy skillet.  Add the remaining garlic, the onions, and chilies and cook until tender and onions are soft and translucent.  Remove from the skillet and set aside.
Add the meat to the skillet and cook over medium-high heat until browned and crisp.  Transfer to a serving dish.  Top with the onion mixture and surround with the tomatoes, cilantro, green onion and lime wedges.  Serve with warmed tortillas.  Enjoy!
Green Goddess Dressing (Vegetarian)


Ingredients:
yogurt, mayonnaise, parsley, chives, lemon juice, salt, garlic

Directions:
"Place all ingredients in blender and blend until smooth."
Brown Sugar Cookies


Ingredients:
light brown sugar, water, honey, egg, all-purpose flour, pecans, ground cinnamon, baking soda, ground allspice

Directions:
Preheat oven to 375°F  In a large mixing bowl, combine sugar, water, honey, and egg.  Beat with mixer on high speed until well combined.
In a separate bowl, combine flour, pecans, cinnamon, baking soda and allspice, mix well.  Add to sugar mixture and mix well.
Drop by teaspoonfuls onto greased cookie sheet 1 1/2 inches apart.  Bake about 12 minutes, until cookies are lightly browned on edges.  Remove from oven at once.
Cookies are best if left to set a few hours before eating.
Makes about 3 dozen.  Store in airtight container.
Pok Pok Wings (Vietnamese Fish Sauce Wings)


Ingredients:
fish sauce, garlic cloves, chicken wings, cornstarch, cilantro, mint

Directions:
In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve immediately.
Rich Refrigerator Rolls


Ingredients:
active dry yeast, water, sugar, milk, shortening, sugar, salt, eggs, flour

Directions:
Soften dry yeast in warn water (110 degrees].
Add the 1 teaspoon sugar to yeast mixture.
Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt.
Add eggs and beat well.
Add flour to make a soft dough.
(I use my mixer with Dough Hook].
Let stand 10 minutes.
Knead on lightly floured surface till smooth and elastic.
Pleace in greased Bowl, and cover.
Store in refrigerator.
Shape rolls about 2 hours before serving.
Let rise till double in bulk.
Bake in hot oven 425 degrees 15 to 20 minutes.
Punch down unused dough and return to refrigerator.
Makes 4 to 5 dozen medium rolls.
This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.
Low Carb Tuna Casserole


Ingredients:
tuna, salt, garlic powder, black pepper, mayonnaise, sour cream, celery, onion, green beans, cheddar cheese, butter

Directions:
Heat a sauté pan on medium high.  Melt the butter and add the celery and onion.  Sauté for 5-6 minutes until the onions are translucent.
Place onions and celery in a mixing bowl.  Add in the tuna, mayonnaise, sour cream, salt, pepper, garlic powder and green beans.  Mix to combine.
Pour the tuna into a greased casserole dish.  Cover the casserole with cheese and then sprinkle the french fried onions on top.
Bake on 375°F for 20 minutes.
Grilled Cheesecake Sandwiches


Ingredients:
"butter"

Directions:
1. Butter one side of each slice of pound cake.
2. Assemble the sandwich as follows: one slice of pound cake (butter side down], as many slivers as you like of the cheesecake, we included bits from the crust for added crunch], and ther other slice of pound cake, buttered up.
3. Melt approximately 3 Tablespoons of butter in a frying pan over medium-low heat and add the sandwich to the pan.
4. After about a minute and a half, gently lift the sandwich with a spatula to see if it is lightly browned on the bottom. If it is browned to your liking, go ahead and flip; if not, let it brown just a little longer.
5. Once browned to your liking, carefully flip the sandwich. Press down on the top with the spatual to make everyting kind of meld. The second side will brown faster than the first one did, so keep a close eye on it.
5. Remove from heat, turn off the heat, slice in half (if you're into that], and enjoy!
Cinnamon Apple Pancakes


Ingredients:
butter, egg, milk, apple, flour, baking powder, ground cinnamon, sugar

Directions:
In a large mixing bowl, combine the butter, egg, milk and apple.
In a separate bowl, sift together the flour, baking powder, cinnamon and sugar. Stir the flour mixture into apple mixture, just until combined (overmixing makes the batter tough!]
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot with cinnamon syrup if you have it!
Blue Raspberry Fruit Shake


Ingredients:
frozen blueberries, frozen raspberries, plain low-fat yogurt, water, water, sugar

Directions:
Put blueberries, raspberries, yogurt, sweetener, and 3/4 cup of water in blender.
Blend for a while - you may need to stop your blender and mix things about with a long-handled spoon occasionally.
If fruit shake is too thick, add the other 1/4 cup of water.
Drink immediately for best flavor and texture.
May be kept in the refrigerator for a while but will separate - stir to recombine.
French Cocoa Sweetened Condensed Milk Snowballs - No Bake Candy


Ingredients:
confectioners' sugar, vanilla extract, salt

Directions:
Combine 1/2 cup cocoa with 1 1/2 cups sugar., Add in the nuts,combine., Moisten the mixture with the condensed milk,sat& vanilla extract., Shape into balls., Combine the remaining cocoa and sugar., Roll balls through it., Enjoy!
Chocolate Coconut Overnight Oats
Category: breakfast-and-brunch
By Vanessa Fregoso

A yummy breakfast that is healthy but doesn't leave you feeling deprived, this no-cook oatmeal will be creamy by the morning time and makes breakfast prep time non-existent. Put all ingredients in a 12-ounce mason jar and vigorously shake to make preparation a breeze!

Ingredients:
1 cup chocolate-flavored almond milk
¾ cup old-fashioned rolled oats (such a Quaker®)
1 tablespoon chia seeds
1 tablespoon packed shredded sweetened coconut
1 tablespoon maple syrup
1 tablespoon unsweetened cocoa powder
1 splash vanilla extract

Directions:
Mix almond milk, oats, chia seeds, coconut, maple syrup, cocoa powder, and vanilla extract in a 12-ounce mason jar. Cover and refrigerate, 8 hours to overnight. Stir and serve cold.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 1 serving

Calories: 487.9
Fat: 11.6 g
Saturated fat: 2.6 g
Carbohydrates: 87.1 g
Sugars: 36.1 g
Dietary fiber: 12.3 g
Protein: 12.5 g
Sodium: 183.1 mg
White Chocolate Custard


Ingredients:
milk, cornflour, caster sugar

Directions:
Place chocolate in a medium heatproof bowl and set aside.
Combine milk and cream in a medium saucepan and stir.
over a medium heat until hot but do not allow the mixture to boil.
Whisk egg yolks, cornflour and sugar in a medium bowl until the mixture is smooth and thick and whisk hot milk mixture, into egg yolk mixture.
Return mixture to saucepan and whisk constantly, over a low heat for about four minutes, or until custard thickens.
Pour custard over the chopped chocolate and stir until chocolate is melted.
Custard can be seved warm or cold.
Chocolate Chiffon Cake


Ingredients:
sugar, cake flour, baking powder, baking soda, salt, canola oil, water, vanilla, Kahlua, sugar

Directions:
Preheat oven to 350°.
Lightly grease a 10" bundt pan.
Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
In a separate bowl, mix the yolks, oil, water and vanilla.
Mix the wet ingredients into the dry ingredients.
In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
Immediately remove from the oven and let cool, then turn out onto a plate.
Notes: This cake needs no icing.
I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.