lumicero/recipes-ing2inst huggingface dataset:
Title: Carolina Gold Rice Pudding
Ingredients:
- 1 salt
- 1/2 sweetened condensed milk
- 1 butter
- 4 raisins
- 1/2 vanilla
- 1 1/2 nutmeg
- 1 sugar
- 1 cornstarch
- 1/2 fresh lemon juice
- 1 butter
- 2
- 1/4 - 1/2
- 1
Instructions:
1. Put the rice in the top of a double boiler set over simmering water.
2. Add the salt and 3 cups of boiling water.
3. Cover and cook until the rice is tender, about 30 minutes.
4. Stir in the condensed milk, butter, and raisins.
5. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
6. Remove the pot from the heat and stir in the vanilla and nutmeg.
7. Spoon the pudding into individual custard cups and refrigerate until ready to serve.
8. Invert puddings onto chilled plates and serve with fruit sauce.
9. For the fruit sauce:
10. Combine the orange juice, sugar, and cornstarch in the top of a double boiler.
11. Cook the mixture over simmering water until it thickens.
12. Remove the pot from the heat and stir in the lemon juice, butter, rum extract, and stewed fruit.
13. Serve warm over rice pudding.
Title: Chocolate Biscuit Cake
Ingredients:
- 1/2 butter
- 4 unsalted butter
- 4 granulated sugar
- 4 dark chocolate
- 8 egg
- 1 dark chocolate
- 8 chocolate
- 1
Instructions:
1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper.
2. Break each of the biscuits into almond size pieces by hand and set aside.
3. In a large bowl, combine the butter and sugar until the mixture starts to lighten.
4. Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly.
5. Add the egg and beat to combine.
6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.
8. Chill the cake in the refrigerator for at least 3 hours.
9. Remove the cake from the refrigerator and let it stand.
10. Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.
11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
12. Allow the chocolate to set at room temperature.
13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.
14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
Title: Blood Orange Sabayon
Ingredients:
- 3 blood oranges
- 2 sugar
- 2
Instructions:
1. Finely zest 1 orange& place in large bowl.
2. Remove the skin from all the oranges, cut them into segments (keeping the juice- you should have about 1/4 cup).
3. Divide the segments between 2 serving dishes& chill.
4. Add the reserved juice into the zest.
5. Add yolks& sugar and whisk together.
6. Bring a large pot of water to a simmer.
7. Place the bowl with the egg yolks on top& using an electric mixer, whisk until the mixture thickens& doubles in volume (about 5- 7 minutes).
8. Remove the orange segments from the fridge; pour hot sauce over top& serve immediately.
Title: Gooey Bars
Ingredients:
- 15 1/4 brown sugar
- 1 light corn syrup
- 2 eggs
- 2 water
- 1 miniature marshmallow
- 1 chocolate chips
Instructions:
1. Heat oven to 350. Grease 13x9 inch pan with shortening or cooking spray.
2. In large bowl, place cake mix, brown sugar, and corn syrup. Break eggs into 1 cup measuring cup and fill with water until it reaches 2/3 cup. Add egg mixture to bowl and beat with electric mixer on medium speed 1 minute or until combined. Spread in pan. Sprinkle marshmallows and chocolate chips over batter.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cut into 6 rows by 4 rows and enjoy.
Title: Lemon Cream Cheese Pie (Light Version)
Ingredients:
- 48 light margarine
- 3 lemon juice
- 1 fat free cream cheese
- 1/2
- 8
Instructions:
1. Line sides of a 9 inch pie pan with vanilla wafers and set aside.
2. Crush remaining vanilla wafers.
3. Melt butter.
4. Mix butter and crushed vanilla wafers and press into the bottom of the pie pan.
5. Cream the condensed milk and cream cheese together.
6. Add lemon juice and mix until smooth.
7. Pour in pie crust.
8. Chill for 3 hours.
9. Maybe topped with whipped cream when served.
Title: Pink Party Sandwich Cookies
Ingredients:
- 1 1/4 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 1/2 cornstarch
- 1/2 cream of tartar
- 1/4 butter
- 2 powdered sugar
- 1/4 vanilla
- 1
Instructions:
1. Cream butter and sugar until smooth.
2. Blend in eggs and vanilla.
3. Stir together flour, cornstarch and cream of tartar.
4. Gradually add flour mixture to creamed mixture, blending well.
5. Chill dough until firm.
6. Roll out on a lightly floured surface to 1/8" thickness.
7. Cut out with 3" round cookie cutter and place on greased baking sheet.
8. Bake at 400* for about 8 minutes or until edges are golden.
9. Remove to a wire rack to cool.
10. Fill with Pink Butter Frosting.
11. Pink Butter Frosting: Cream butter until light and fluffy.
12. Gradually beat in sugar, cream and vanilla.
13. Tint with red food coloring (or any color of your choice).
14. Beat until filling is of spreading consistency.
Title: Maple Tourlouche
Ingredients:
- 1 maple syrup
- 1 butter
- 3 sugar
- 1 egg
- 1 flour
- 2 baking powder
- 1/8 salt
- 1/4 nutmeg
- 1/2 cinnamon
- 1/4 milk
Instructions:
1. Bring syrup to a boil and pour into a generously buttered 8x8x2 baking dish.
2. Let stand in a warm place,
3. With a large spoon beat butter, sugar and egg together until creamy.
4. Mix remaining dry ingredients and add with the milk to the creamed mixture, stirring until well blended.
5. Place as four large balls into hot syrup, then stretch dough with two forks.
6. until all are joined together.
7. This is easy because the dough gets soft when it comes in contact with the hot syrup.
8. If using nutmeats, add them to the hot syrup.
9. Bake at 350 degrees for 30 minutes.
10. Tastes great with ice cream or whipping cream, served warm.
Title: Cranberry Nut Swirls
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1/4 baking powder
- 1/4 salt
- 1/2 cranberries
- 1/2 walnuts
- 1 orange zest
- 3 brown sugar
- 2 milk
Instructions:
1. In a large mixing bowl, combine first four ingredients; beat until light and fluffy, scraping the bowl occasionally.
2. Combine the dry ingredients; add to the creamed mixture; refrigerate at least 1 hour.
3. In a small bowl, combine cranberries, walnuts and orange peel; set aside.
4. On a lightly floured surface, roll dough into a 10-inch square; combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough; roll up tightly, jelly-roll style.
5. Wrap with waxed paper; chill several hours or overnight.
6. Cut roll into 1/4-inch slices and place on a well-greased cookie sheet.
7. Bake at 375° for 14-15 minutes, or until edges are light brown.
Title: Orange and White
Ingredients:
- 2/3 butter
- 1 1/3 sugar
- 2/3 lemon juice
- 3 lemon peel
- 1 eggs
- 1 cake flour
- 2 baking powder
- 2 salt
- 2 flaked coconut
- 1 sugar
- 1 lemon juice
- 1/4 heavy whipping cream
- 2
- 1
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12
2. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into pan.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, add icing.
Title: Catherine's Excellent Yorkshire Pudding
Ingredients:
- 4 plain flour
- 1 salt
- 1 black pepper
- 1 egg
- 1/4 milk
- 1/4 water
Instructions:
1. Sieve the flour into mixing bowl.
2. Add the salts and pepper.
3. Make hole in middle of flour and add egg. Start mixing gently whilst gradually adding the milk and water.
4. Use small foil cases and put a small amount of cooking oil in each and place on a high shelf in a preheated oven, gas mark 7.
5. ( the fat needs to be hot before you add the mixture ) Pour equal amounts of the mixture into each case and place in the oven Cook for 20-25 mins Serve with all roast meats ( don't forget the lashings of gravy ) Please enjoy from Cathy the Northern Cook.
Title: Texas Sheet Cake
Ingredients:
- 1 margarine
- 1 butter
- 4 water
- 2 white sugar
- 2 white flour
- 1/2 salt
- 1 baking soda
- 2 eggs
- 1/2 sour cream
- 1 vanilla
- 1/2 margarine
- 4 butter
- 6 milk
- 1 confectioners' sugar
- 1 walnuts
- 1 vanilla
Instructions:
1. Batter:
2. Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
3. Remove from heat and add the rest of the batter ingredients.
4. Mix with electric mixer until smooth.
5. Pour into an 11 x 16 x 1.5-inch jelly roll pan.
6. Bake at 350° for 20 minutes.
7. Frosting:
8. Bring margarine (or butter), cocoa, and milk to a boil.
9. Remove from heat and stir in confectioners' sugar and nuts.
10. Add vanilla.
11. Pour on cake as soon as it comes out of the oven.
Title: Creme Fraiche Whipped Cream
Ingredients:
- 1 heavy cream
- 2 confectioners' sugar
- 1/2 creme fraiche
Instructions:
1. Whip the heavy cream until it begins to thicken.
2. Sprinkle with confectioner's sugar and continue to beat the cream until it makes a soft lazy peak.
3. Fold or gently whisk in the creme fraiche.
Title: Mimi's Banana Pudding
Ingredients:
- 1 cream cheese
- 1 milk
- 2 instant vanilla pudding
- 1 Cool Whip
- 1 vanilla
- 1 bananas
- 1
- 6
Instructions:
1. Mix cream cheese and Eagle Brand milk.
2. Add milk and pudding; mix well.
3. Stir in ½ Cool Whip.
4. Save other half for topping.
5. In a large bowl, make several layers of pudding mixture, bananas and vanilla wafers.
6. Top with remaining Cool Whip.
Title: Blueberry Spice Cake
Ingredients:
- 1 blueberries
- 2 flour
- 2 baking powder
- 1 baking soda
- 1/2 cinnamon
- 1/2 ground cloves
- 1/2 allspice
- 1/2 salt
- 1/3 butter
- 1 white sugar
- 1 egg
- 3 molasses
- 1 buttermilk
- 1/4 powdered sugar
Instructions:
1. Toss berries in a little flour (2 Tbsp).
2. Sift flour, measuring 2 cups.
3. Resift flour with baking powder, baking soda, cinnamon, cloves, allspice and salt.
4. Cream butter and white sugar.
5. Beat egg and add to batter.
6. Gradually beat in molasses.
7. Add this mixture alternately with milk to dry ingredients.
8. Fold in blueberries.
9. Spread batter into greased and floured 9" x 13" pan.
10. Bake at 375 degrees F for 30 minutes.
11. Cool on rack.
12. Immediately before serving, dust with powdered sugar.
Title: Pumpkin Spice Sugar Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking soda
- 1 butter
- 1 1/2 powdered sugar
- 2 pumpkin pie spice
- 1 vanilla extract
- 1 egg
Instructions:
1. In a mixing bowl, add four and baking soda; stir gently to mix; set aside.
2. In another mixing bowl, blend butter and powdered sugar together.
3. Add in pumpkin pie spice, vanilla, and egg; stir to combine.
4. Mix in the flour mixture; blend well.
5. Cover dough and refrigerate for at least 2 hours.
6. Roll dough out on a lightly floured surface; cut into desired shapes with cookie cutters.
7. Bake in a 350° oven on ungreased cookie sheets for about 8 minutes or until golden.
Title: Strawberry & Cream Cheese Sandwich Cookies
Ingredients:
- 1 cream cheese
- 1/4 powdered sugar
- 1/4 vanilla extract
- 1/2
- 40
Instructions:
1. In a medium bowl, smash cream cheese with a fork.
2. Combine the rest of the ingredients (except the vanilla wafers) together with the cream cheese.
3. Mix well.
4. Let chill in the refridgerator for at least 30 minutes.
5. On the flat side of the wafer, spread 2 tsp of mixture.
6. Then top with another wafer to make a sandwich.
7. Sprinkle with powdered sugar.
8. Serve immediately.
Title: Bohemian Pastry
Ingredients:
- 3 flour
- 1 1/2 vegetable shortening
- 1/2 butter
- 1/2 salt
- 1 sugar
- 1 1/4 milk
- 1/2 marmalade
- 2 powdered sugar
- 1 1/2
Instructions:
1. Cut the flour and salt into the butter and shortening as you would for pie dough.
2. Mix sugar, yeast, milk, egg yolks in a bowl.
3. Add the liquid mixture to the flour/shortening mixture and mix well. Should form a nice ball of dough.
4. Cover the dough ball and refrigerate overnight or at least 5 hours.
5. Preheat oven to 375 degrees F.
6. Remove from the refrigerator and roll thin like pie crust.
7. Cut in 3 inch squares.
8. Put preserves in the center and fold each pastry from corner.
9. Use a fork (or your thumb) to seal the edges.
10. Place on a lightly greased cookie sheet (you could also use parchment paper) and bake 20 to 25 minutes in a 375°F degree oven.
11. Dust with powdered sugar, cool to touch, and enjoy. Keeps well in a sealed container. .
Title: Orange Cream Pie
Ingredients:
- 1 reduced-fat cream cheese
- 1 sugar
- 1/3 oranges
- 2
- 1
Instructions:
1. Heat oven to 450º.
2. In large bowl, beat cream cheese and sugar until smooth.
3. Zest and juice 1 orange. Beat 2/3 cup orange juice and 2 teaspoons zest into cream cheese mixture. Fold in whipped topping. Spread mixture into cooled crust. Refrigerate for 4 hours.
4. Section the remaining orange and garnish pie as desired before serving.
Title: Sari's Holiday Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 red wine
- 3/4 ground nutmeg
- 3/4
- 1
Instructions:
1. mix all together with mixer.
2. spray pan with pam.
3. place in bundt pan.
4. bake at 350 for 50 minutes.
5. enjoy!
Title: Caramel Apple Fondue
Ingredients:
- 82 apple cider
- 3/4 half-and-half
- 1/2 brandy
- 1 ground nutmeg
- 1 whole cloves
- 2 cinnamon sticks
- 1 granny smith apples
- 9
Instructions:
1. Place candies and cider in a medium heavy saucepan over medium heat; cook 12 minutes or until candies melt, stirring frequently. Stir in half-and-half and next 4 ingredients (half-and-half through cinnamon). Reduce heat, and cook for 15 minutes, stirring occasionally. Discard the cloves and cinnamon stick. Pour into a fondue pot. Keep warm over low flame. Serve with apple wedges.
2. It is best to cut the apples wedges as you go so that they don't brown.
Title: Cinnamon Icing (With Pku Adaptation)
Ingredients:
- 1/2 confectioners' sugar
- 1/2 ground cinnamon
- 2 margarine
- 1 soymilk
- 1/2 vanilla extract
Instructions:
1. Place sugar and cinnamon in a small bowl; if making PKU version, add the 2 teaspoons non-dairy powdered creamer.
2. Add the margarine (or butter for PKU), soy milk (or 1 tablespoon water for PKU), and vanilla and stir with a fork until smooth.
3. Keep at room temperature until ready to use.
4. The appearance should be opaque or honey brown. If it’s glistening too much or looks too liquid, add in additional confectioners’ sugar.
Title: Molasses Cookies
Ingredients:
- 3/4 margarine
- 1/4 butter
- 1 1/4 light molasses
- 1 sugar
- 2 egg
- 2 all-purpose flour
- 1 baking soda
- 1/2 cinnamon
- 1/2 ginger
- 1/4 salt
- clove
Instructions:
1. Preheat oven to 375 degrees F.
2. In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg.
3. With spoon, stir in flour and remaining ingredients until mixed.
4. Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper.
5. Roll dough into 1-inch balls, roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and da rken.
6. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly.
7. Transfer cookies to wire rack to cool completely.
8. Repeat with remaining dough.
9. Store cookies in tightly covered container up to 2 weeks.
Title: Powdered Sugar Mexican Wedding Cakes
Ingredients:
- 1 unsalted butter
- 1/2 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 pecan halves
- 1 powdered sugar
- 1 salt
- 1 1/2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
3. Cool pecans completely before proceeding.
4. IN THE FOOD PROCESSER (preferred) -----------.
5. Process pecans, salt and sugar until pecans are ground very fine.
6. Cut the butter in chunks and, with the motor running, add.
7. Process until smooth and creamy.
8. Scrape down bowl, add vanilla and pulse.
9. Add flour and salt, pulse until it starts to clump.
10. OR IN THE MIXER-------------.
11. Soften butter.
12. Grind toasted pecans.
13. In medium bowl whisk, flour, nuts and salt until combined.
14. Combine sugar and butter in a mixing bowl, beat until light and fluffy.
15. Beat in vanilla extract and scrape down bowl.
16. Stir on low speed, gradually adding the flour mixture until just incorporated.
17. FOR EITHER METHOD-------------.
18. Place dough into a bowl and refrigerate for 1 to 3 hours.
19. Preheat oven to 350 degrees f.
20. Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
21. Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
22. Rotate pan half way through cooking for even baking.
23. Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
24. Cool completely on rack and roll again in powdered sugar.
25. Store in an airtight container for about 1 month.
Title: Pecan Pie Thumbprints
Ingredients:
- 1 unsalted butter
- 4 cream cheese
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 vanilla extract
- 1/2 pecans
- 1/4 salt
- 2 1/2 all-purpose flour
- 1/4 unsalted butter
- 1/4 granulated sugar
- 1/4 light corn syrup
- 1 vanilla extract
- 2 coarse salt
- 1 pecans
- 1 heavy cream
- 4
- 2
Instructions:
1. To make dough, combine butter and cream cheese in bowl of electric mixer. Beat on medium-high speed until well blended, about 1 minute. Mix in sugars and beat on medium-high until light and fluffy, about 2-3 minutes more. Blend in vanilla extract. With mixer on low speed, mix in pecans, salt and flour just until fully incorporated. Cover bowl and transfer to refrigerator. Chill dough for about 30-60 minutes.
2. While dough is chilling, make filling. In medium bowl, combine melted butter, sugar, corn syrup, egg yolk, vanilla and salt. Whisk just until blended. Stir in pecans.
3. Preheat oven to 350?F. Line baking sheets with silicone baking mats or parchment paper. Scooping about 2 tablespoons of dough at a time, roll dough into balls. Place dough balls on baking sheets 2-3 inches apart. Use your thumb (or wine cork) to make a small round indentation in the center of each dough ball, about 1 inch in diameter. Fill each indentation with some of pecan filling mixture.
4. Bake cookies, rotating pans halfway through, until light golden and set, about 16-18 minutes total. Cool briefly on baking sheets, then transfer to wire rack set over wax paper or foil. Let cool completely.
5. To make caramel drizzle, combine the caramels and heavy cream in small microwave safe bowl. Heat in 20 second intervals, stirring in between, until caramels are fully melted and mixture is smooth. If needed, add more cream, 1 teaspoon at a time, mixture reaches drizzling consistency. Drizzle caramel over cooled cookies on wire rack. If caramel begins to harden, microwave for 10 more seconds and stir to rewarm.
Title: Oatmeal Chocolate Covered Raisin Cookies
Ingredients:
- 1 rolled oats
- 1 flour
- 1 baking soda
- 1/3 coconut
- 3/4 white sugar
- 3/4 brown sugar
- 1/3 butter
- 1/3 shortening
- 1 1/2 vanilla
- 2 eggs
- 1 walnuts
- 1
Instructions:
1. Mix together shortening, butter, eggs, sugar, and vanilla.
2. Add the remaining dry ingredients and mix well.
3. drop cookies by spoonful onto ungreased cookie sheet.
4. Bake @ 350 for 13-15 minutes.
Title: Totally Sugarless Berry Tart
Ingredients:
- 1 blueberries
- 1 blackberry
- 1/2 raspberries
- 1/3 flour
- 1/3 banana
- 1
Instructions:
1. Preheat oven to 350, blend or mash the banana, add all other ingredients except crust and mix carefully with a spoon. Pour into the ready made crust and bake, checking occasionally, for 40 min or until filling is set.
2. Cool and serve topped with sliced almonds.
Title: Ultimate Mud Cake
Ingredients:
- 250 unsalted butter
- 250 dark chocolate
- 2 instant coffee
- 185 hot water
- 150 plain flour
- 150 self raising flour
- 1/2 cocoa powder
- 1/2 bicarbonate of soda
- 2 1/4 caster sugar
- 125 buttermilk
- 4 eggs
- 2
Instructions:
1. Grease 22 cm round tin, and line with baking paper. Make sure paper is extended 5cms above top of tin.
2. Cut unsalted butter cut into cubes.
3. Melt Chocolate, Butter, Water and coffee over hot water bath.
4. Stir to combine and cool.
5. Sift plain flour, self raising flour, cocoa powder and Bi-Carb Soda into a bowl.
6. Stir in castor sugar.
7. Make a well in the centre.
8. In a jug mix together eggs, oil and buttermilk.
9. Stir egg mixture into flour mixture with large metal spoon do not to overstir.
10. Then gradually stir in melted chocolate mixture.
11. Pour mixture into prepared tin, and bake at 160 C for 1 hour and 45 minutes.
12. If cake still looks wet/raw in middle, bake for 5-10 mins more.
13. When cooked, remove from oven.
14. Cool in tin until completely cold before turning out.
15. Can be refridgerated in an airtight container for up to 3 weeks, or in a cool dry place for 1 week.
16. Can be frozen for up to 2 months.
17. Decorate cake as desired with your favourite Ganache recipe.
Title: Easy & Light Apple Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 1 vanilla
- 8 low-fat cream cheese
- 2 eggs
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 ground cinnamon
- 3 apples
Instructions:
1. Preheat oven to 350*.
2. Beat 3/4 cup sugar, butter, vanilla and cream cheese with a mixer at medium speed until well blended (about 4 minutes).
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder and salt in a bowl. Can be sifted together to make sure it is fully blended.
5. Add flour mixture slowly to creamed mixture beating at low speed until blended.
6. In a small bowl combine 1/4 cup sugar and 1 teaspoon.
7. Place peeled and chopped apples in a bowl and sprinkle with 3 tablespoons of the sugar cinnamon mixture. Stir till apples are covered.
8. Stir apple mixture into cake batter. It will be thick.
9. Pour batter into an 8 inch spring form pan coated with cooking spray. Smooth top of cake and sprinkle with remaining sugar cinnamon mixture.
10. Bake at 350* for 1 hour 15 minutes. Cool completely or can be served warm. For a 9 inch pan reduce cooking time by 5 minutes.
Title: Mocha Truffle Cookies
Ingredients:
- 1 1/2 chocolate chips
- 1/2 butter
- 3/4 sugar
- 1 instant coffee crystals
- 2 eggs
- 3/4 brown sugar
- 2 flour
- 2 vanilla
- 1/2 baking powder
- 1/3 salt
- 1/4
Instructions:
1. Preheat oven to 350.
2. In a large saucepan, melt butter and 1/2 cup chocolate chips over low heat. Remove from heat.
3. Stir in coffee, cool 5 minutes.Stir in sugars, eggs and vanilla.
4. In a medium mixing bowl combine flour, cocoa, baking powder and salt. Stir into coffee mixture.
5. Stir in the 1 cup chocolate chips.
6. Drop dough by rounded tablesppons onto lightly greased cookie sheets.
7. Bake for 10 minutes, let cool one minute before removing from sheets.
Title: Dj's Cottage Cheese Pudding
Ingredients:
- 2 small curd cottage cheese
- 3 eggs
- 3 white flour
- 3/4 whole wheat flour
- 1 white sugar
- 1/2 lemon juice
- 1 salt
- 1 1/2 evaporated milk
- 1 low-fat milk
- 1/2 vanilla
Instructions:
1. Allow cottage cheese to drain well!
2. In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, eggs, evaporated milk, regular milk, vanilla, and almond extract. Mix well!
3. Pour into 4" baking dishes. Makes 5.
4. Preheat oven to 350 deg. Bake for 1 hour. Test with knife.
5. Let cool! Then enjoy!