lumicero/recipes-ing2inst huggingface dataset:
Title: Hawaiian Pineapple Poke Cake
Ingredients:
- 1 eggs
- 1/3 water
- 3 crushed pineapple
- 1 1/4 cream cheese
- 1 instant vanilla pudding
- 1 milk
- 1 non-dairy whipped topping
- 1 1/2 coconut
- 2
Instructions:
1. Prepare cake according to package directions using oil, eggs and water.
2. Bake in greased and floured 9X13 pan.
3. When cool, punch holes in cake with handle of wooden spoon.
4. Pour pineapple over top of cake.
5. Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
6. Spread over top of cake.
7. Top with whipped topping, coconut and nuts.
8. Refrigerate until ready to serve.
Title: Badam Halwa(Almond Halwa)
Ingredients:
- 2 ghee
- 3 sugar
- 5
Instructions:
1. Soak the almonds overnite and peel the skin of badam and keep aside.
2. Grind the almonds in the grinder into a thick paste by adding little water to the consistency of a dough(dont add too much water coz it will take long time to cook).
3. Take heavy bottomed vessel and heat ghee.
4. Then put the almond paste into the ghee and cook on a medium flame for 10-15 minutes.
5. Then add sugar to the paste and mix it well.
6. Simmer the flame and cook for 20-25 mins(cook on low heat).
7. have to get the consistency of halwa where the mixture should not stick to the vessel.
8. serve hot or cold as required.
Title: Jazzy Fruit Salad
Ingredients:
- 1 pineapple
- 1 mango
- 1 1/2 green grapes
- 1 fresh strawberries
- 1 fresh blackberries
- 2 fresh lime juice
- 1 1/2 gingerroot
- 2 of fresh mint
Instructions:
1. Combine the pineapple, mango and grapes and toss with the lime juice, ginger and mint.
2. Gently toss in the strawberries and blackberries.
3. Chill for 2 hours before serving.
Title: Caramel Icing
Ingredients:
- 3 margarine
- 6 sugar
- 6 brown sugar
- 1/2 evaporated milk
- 10 marshmallows
- 2 powdered sugar
- 1 1/2 vanilla flavoring
Instructions:
1. Mix first 4 ingredients in medium sauce pan, bring to boil cook stirring for 2 minutes.
2. Remove from heat, stir in marshmallows.
3. Beat in powdered sugar and vanilla.
Title: Fudge Pecan Pie
Ingredients:
- 1/2 butter
- 3 hot water
- 3/4 sugar
- 2 flour
- 1/2 salt
- 1/8 vanilla
- 1 evaporated milk
- 4 pecan halves
- 1
Instructions:
1. Preheat oven to 350 in medium sauce pan melt butter and add cocoa, stir until smooth add hot water and stir add sugar, salt vanilla and milk.
2. Stir until batter is smooth.
3. Mix in pecans and pour into 9" deep pie shell.
4. Bake for 50 minutes.
Title: Hawaiian Bundt Cake
Ingredients:
- 1/2 butter
- 3 eggs
- 1 crushed pineapple with juice
- 1 pecans
- 1/2 coconut
- 1/2 banana
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch Bundt pan.
3. In a large bowl stir the melted butter, eggs and the banana.
4. Add the cake mix and crushed pineapple with juice and mix.
5. Stir in the 1/2 cup chopped pecans and the coconut.
6. Pour into the prepared pan.
7. Bake for 50 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and invert onto cake plate.
Title: Margarita Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 water
- 1/2 lime juice
- 2/3 triple sec
- 1/4 confectioners' sugar
- 1/4 triple sec
- 2 lime juice
- 1/2
- 1
- 12
Instructions:
1. Preheat oven to 350F; grease and flour a 9 x 13 inch cake pan.
2. CAKE: Beat together the cake and pudding mixes, eggs, oil, water, 1/4 cup lime juice, 1/4 cup tequila, and 2 tablespoons triple sec in a large bowl.
3. Pour cake batter into the pan and bake for 30-40 minutes or whatever your cake mix box recommends; or until the cake is set and tests done (a toothpick inserted into the center comes out clean).
4. Cool cake for 10 minutes before pouring the glaze over top.
5. GLAZE: While the cake is baking, combine confectioners' sugar and one tablespoon each of tequila, triple sec, and lime juice in a small bowl.
6. Mix together until smooth.
7. Pour over warm cake as directed above in the cake instructions.
8. GARNISHING: While the glaze is still wet, sprinkle the cake with green decorating sugar (this is optional, but highly recommended since it really does dress up the cake- if you choose to top the cake with Cool Whip, powdered sugar, or another frosting, put the sugar on after you frost or dust it).
9. Serve each piece of cake topped with a gummi worm!
Title: Melting Belgian Chocolate Cake
Ingredients:
- 6 bittersweet chocolate
- 3/4 unsalted butter
- 3 eggs
- 3 sugar
- 1/2 dark beer
- 3 beer
- 1/2 all-purpose flour
- 3/4 vanilla
- 2
- 1/4
Instructions:
1. Heat oven to 450 degrees.
2. Butter 6 (6 oz) custard cups.
3. Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
4. Set cups on baking sheet.
5. In microwave safe bowl, combine chocolate and butter.
6. Microwave on medium 1-3 minutes or until almost melted.
7. Stir until smooth.
8. With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
9. Stir in chocolate mixture.
10. Stir in flour until thoroughly blended.
11. Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
12. In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
13. When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
14. Place on wire rack; cover loosely with foil.
15. Let stand 4 minutes.
16. With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
17. Serve immediately; pass whipped cream separately.
18. Store in refrigerator.
Title: Ww 3 Point Ultimate Fudgy Brownies
Ingredients:
- 1/2 all-purpose flour
- 1 all-purpose flour
- 1 sugar
- 1/4 cocoa powder
- 1/4 dark brown sugar
- 1/2 baking soda
- 1/2 salt
- 3 canola oil
- 2 plain fat-free yogurt
- 3/4 egg
- 1 vanilla extract
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 350°F Spray an 8-inch square baking pan with non-stick spray, add 1 tbsp flour, and turn to coat bottom and sides. Shake out excess flour.
2. Whisk 1/2 cup flour, sugar, cocoa powder, brown sugar, baking soda, and salt in a medium bowl.
3. Whisk the chocolate and oil in a large bowl. Add the yogurt, egg, and vanilla; whisk well. Add flour mixture and stir with a wooden spoon until just moistened, with no white grains visible; pour into pan.
4. Bake until a toothpick inserted comes out with moist crumbs attached, about 30 minutes. Cool in the pan before turning out and cutting. Dust with confectioners sugar if desired.
Title: Gluten Free Vegan Chocolate Chip Cookies (Cookie Bars)
Ingredients:
- 2 1/4 baking soda
- 1 baking powder
- 1 xanthan gum
- 1/4 brown sugar
- 1 1/4 salt
- 1/4 vegan butter
- 3/4 vanilla extract
- 1 egg substitute
- 1 chocolate chips
- 2
- 10 -12
Instructions:
1. Pre-heat oven to 375 and prepare a 9x13 inches pan and use olive or canola oil to grease it.
2. mix dry ingredients.
3. mix wet ingredients.
4. mix ingredients together--may have to knead with your hands.
5. mix in the chocolate chips.
6. put into pan as individual cookies (use a teaspoon to scoop in) or make bars by putting all of the dough into the pan and spreading it out.
7. Bake for approximately 15-17 minutes.
Title: Never Fail Pie Crust
Ingredients:
- 3/4 shortening
- 2 flour
- 1 salt
- 4 -5
Instructions:
1. Mix flour and salt in a bowl. Cut in shortening until lumps are pea-sized.
2. Add water one tablespoon at a time. Only use as much water as is necessary. Dough should not be sticky, but shouldn't crumble apart either.
3. Don't handle the dough too much -- remember the more you handle pastry crust, the less flaky it will be.
4. Roll out dough to desired size and thickness. I recommend doing this between sheets of waxed paper, because you won't add extra flour to the dough.
5. After the dough is in the pan, poke with fork and dab with butter. For the top crust, sprinkle liberaly with sugar over the butter.
Title: Spooktacular Halloween Pudding Cups
Ingredients:
- 4 Cool Whip
- 1 vanilla pudding mix
- 4 milk
- 8
- 16
Instructions:
1. Make pudding according to the directions on package.
2. Add food coloring.
3. Refrigerate if using the cooked kind or instant to allow to cool and or set up.
4. Crush entire package of oreos.
5. Divide amount in half.
6. Distribute the first half evenly among the cups.
7. Add 1/2 cup pudding to each cup (this recipe makes 16).
8. Evenly top each cup with remaining oreos.
9. To make the ghosts on top you can fill a large baggie with the coolwhip and snip off a nickel sized portion of one corner.
10. Pipe on the ghost.
11. Add eyes with anything you would like, I used black icing gel, you could use M&M's, chocolate chips etc.
Title: Caramel Nut Pound Cake
Ingredients:
- 1 butter
- 1/2 light brown sugar
- 1 white sugar
- 1 eggs
- 5 milk
- 1 plain flour
- 3 salt
- 1/2 baking powder
- 3/4 vanilla
- 1 pecans
- 1 butter
- 1/2 light brown sugar
- 1 milk
- 1/4 pecans
- 1/2
Instructions:
1. Important: All ingredients must be at room temperature.
2. Mix butter and Crisco.
3. Add brown sugar, a little at a time, and beat well.
4. Add white sugar and beat until fluffy.
5. Add eggs one at a time.
6. Add vanilla.
7. Sift flour, salt and baking powder together.
8. Add flour mixture alternately with milk. Fold in pecans.
9. Pour into a greased tube cake pan.
10. Bake at 325F for 1 1/2 hours.
11. When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
12. While cake is warm, pour frosting over cake.
13. Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
14. Remove from heat.
15. Add pecans and pour immediately over warm cake.
Title: Apple Cranberry Crunch
Ingredients:
- 1 1/2 granulated sugar
- 1 all-purpose flour
- 1 1/2 cinnamon
- 1/4 allspice
- 1/4 nutmeg
- 1/8 salt
- 6 granny smith apples
- 2 fresh cranberries
- 1 brown sugar
- 1 all-purpose flour
- 1 quick oats
- 1/4 salt
- 1 margarine
Instructions:
1. Preheat oven to 400 degrees.
2. In a large mixing bowl, mix all dry filling ingredients together, then add the fruit and toss until well-coated.
3. Place filling in a 9"x13" greased baking pan and set aside.
4. In a medium bowl, combine all dry topping ingredients.
5. Add margarine to dry ingredients, using a pastry blender or fork to cut it in until well-blended.
6. Sprinkle topping mixture over filling and bake for 40 minutes.
Title: Strawberry Angel Food Dessert
Ingredients:
- 1 frozen unsweetened strawberries
- 1 fat-free cool whip
- 1
Instructions:
1. Tear Angel Food Cake into bite size pieces.
2. Mix Strawberries with cake.
3. Stir in CoolWhip.
4. Refrigerate 4 hours or overnite.
Title: Apostles' Fingers (Zwt II - Italy)
Ingredients:
- 1 1/4 ricotta cheese
- 1/2 confectioners' sugar
- 1 1/2 cinnamon
- 1/8 eggs
- 8 vanilla extract
- 2 salt
- 1 confectioners' sugar
- 2 cinnamon
- 2
- 1/8
Instructions:
1. For the filling, combine the ricotta & confectioner's sugar. Press the mixture thru a strainer into a bowl. Stir in the cocoa & cinnamon.
2. For the omelets, beat the eggs w/the vanilla & salt.
3. Heat a little of the oil in a 8-inch non-stick skillet. When the pan is hot, pour in enough of the batter to cover the bottom of the pan. Swirl the batter around quickly to form a thin pancake.
4. Once set, turn it over & cook the other side briefly. Slide omelet onto a paper-towel lined plate. Repeat w/remaining batter.
5. To assemble, place 2 tbsp of the filling on ea warm omelet & roll up. Combine topping ingredients, sift over the tops & serve.
Title: Holiday Oreo Cream Cheese Cookies
Ingredients:
- 3 cream cheese
- 8 salted butter
- 3/4 granulated sugar
- 1 flour
- 10 -12 vanilla extract
- 1
Instructions:
1. In a large bowl, beat cream cheese and then beat in butter.
2. Add sugar and mix until light and fluffy. Add in vanilla and mix.
3. Add a couple drops of holiday food coloring for a festive touch.
4. Add flour gradual,y and mix until well combined.
5. Fold in Oreos, then cover bowl and place in the refrigerator for an hour.
6. Preheat to 375 and line a baking sheet with parchment paper. (I didn't line with paper--just used butter wrapper to lightly grease pan, and nothing stuck).
7. Scoop out 2 tablespoons and roll into a 2 inch ball.
8. Place them on your cookie sheet and press down lightly.
9. Bake for 9 to 11 minutes. The edges will start to brown but the cookie will be soft.
10. Remove from oven and let cool for a few minutes, then carefully transfer to a cooling rack to finish cooling,.
Title: Mocha Custard
Ingredients:
- 2 skim milk
- 2 granulated sugar
- 1/4 instant coffee granules
- 2 egg substitute
- 1/2 vanilla extract
- 1 boiling water
- 2 -3 coffee beans
- 4
Instructions:
1. Preheat oven to 350.
2. Place 4 small custard cups in a 3 quart rectangular baking dish and set aside.
3. Start water so it is boiling when needed.
4. In a medium saucepan, combine milk, cocoa powder, sugar and coffee.
5. Cook over low heat until the coffee and cocoa dissolve, stirring continuously to avoid scorching. Remove from heat.
6. In a medium bowl, combine egg product and vanilla extract.
7. Gradually add hot milk mixture and stir to combine.
8. Pour egg and milk mixture into custard cups.
9. Carefully pour boiling water into the baking dish around the custard cups to a depth of about 1 inch.
10. Bake for about 30-40 minutes until set and a knife inserted in center of custard comes out clean.
11. Remove baking dish from oven and remove custard cups from the baking dish.
12. Let custard cool to room temperature and then refrigerate for 2-24 hours. To serve, top each with a Tbsp of whipped cream and dust lightly with cocoa powder. Garnish each with a coffee bean.
Title: Perfect Vanilla Buttercream Frosting
Ingredients:
- 1 butter
- 1 marshmallow cream
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Beat butter in med bowl on med speed until creamy.
2. Beat in marshmallow cream.
3. Blend well.
4. Beat in powdered sugar and vanilla.
5. Increase speed to hi and beat for 3 minutes.
Title: Chocolate Cherry Fro-Yo Fingers
Ingredients:
- 1 graham crackers
- 8 white chocolate chips
- 1/4
Instructions:
1. Spread 1/2 cup frozen yogurt on 1 graham cracker rectangle. Sandwich with another graham cracker. Repeat with the remaining frozen yogurt and graham crackers. Smooth the edges with a butter knife. Freeze on a wax-paper-lined pan until very firm.
2. With a serrated knife, cut each sandwich along the lines to form 16 finger sandwiches total. Drizzle the melted chocolate chips all over the sandwiches and freeze again to set. Serve immediately or wrap tightly in plastic wrap and freeze for up to 2 weeks.
Title: Emergency Blender Cupcakes
Ingredients:
- 1 flour
- 1/2 granulated sugar
- 1 baking soda
- 1/2 salt
- 1/4 hot water
- 3/4 canola oil
- 1/2 egg
- 1 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 375°F Line 12 regular-sized muffin tin with paper or foil liners.
2. Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium-speed until blended. Pour in the water, oil, egg and vanilla. Cover with the lid and blend on medium-high speed until sooth and well-blended, stopping to scrape down the sides once or twice.
3. Pour into prepared pan/cups, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, 15-17 minutes.
4. Transfer to rack to cool for about 10 minutes, and then remove cupcakes from the pan and set them on the rack to cool completely before frosting.
5. Servings: 12.
Title: Fruity Yogurt Parfait
Ingredients:
- 1 plain yogurt
- 1 ricotta cheese
- 1/4 sugar
- 2 sugar
- 1/2 vanilla extract
- 4
Instructions:
1. Place yogurt in a cheesecloth or paper towel lined sieve set over a bowl and drain at room temperature for 1 hour.
2. In a food processor, process the ricotta and sugar for 1 minute or until very smooth. Transfer to a medium bowl and stir in the drained yogurt and almond extract.
3. Spoon one third of the yogurt mixture into each of 6 parfait glasses. Divide half the fruit among the glasses.
4. Spoon in another third of the yogurt; top with the remaining fruit.
5. Spoon the remaining yogurt on top and sprinkle with the toasted almonds.
Title: Milky Way Pudding
Ingredients:
- 2 milk
- 3/4 vanilla flavor instant pudding and pie filling mix
- 2 sour cream
- 1
Instructions:
1. Stir Milky Way Bars, 1/4 cup milk and cocoa in medium saucepan.
2. over low heat until smooth.
3. Place mixture in medium bowl and chill 10 minutes or until cold.
4. Stir in remaining milk and pudding mix.
5. Blend with a wire wisk or rotary beater until smooth and slightly thickened.
6. Blend in sour cream.
7. Chill at least 30 minutes.
Title: Simply Delicious Carrot Cake and Dreamy Cream Cheese Frosting
Ingredients:
- 2 sugar
- 1 1/2 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1 eggs
- 4 carrots
- 3 pecans
- 1 1/2 powdered sugar
- 2 butter
- 1 cream cheese
- 2 pecans
- 1/2
Instructions:
1. Cream oil and sugar together with an electric mixer.
2. In a seperate bowl sift together all dry ingredients.
3. Add eggs and dry mixture alternately, beating to combine after each addition.
4. Stir in carrots and pecans by hand.
5. Prepare 3, 9 inch round cake pans.
6. Bake in a 350 pre-heated oven for 35 minutes.
7. Frosting:.
8. Cream butter and cream cheese together.
9. Blend in powdered sugar.
10. Beat until smooth, creamy and dreamy.
11. When cakes are completely cooled Ice tops only as you stack the 3 layers.
12. When assembled, frost top and sides with a hearty layer of the frosting.
13. Garnish with additional chopped pecans if desired.
Title: Easy and Delicious Vegan Peanut Butter Chocolate Cookies With Ic
Ingredients:
- 1 1/4 whole wheat flour
- 1/2 margarine
- 1/2 sugar
- 1/3 brown sugar
- 2 vanilla
- 1 water
- 1/2 salt
- 1/2 baking soda
- 2 1/2 cocoa powder
- 1 cocoa powder
- 3 peanut butter
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. In small bowl, combine flour, salt, 2 1/2 tablespoons of cocoa powder and baking soda.
3. In a separate bowl, cream margarine and sugar.
4. Add vanilla and water.
5. Gradually beat in the dry ingredient mixture.
6. By the spoonful, drop cookie dough onto a foil covered cookie sheet and bake for 8-10 minutes or until toothpick inserted comes out clean.
7. When the cookies are cooled, microwave the peanut butter in a small bowl for about 30 seconds or until it turns into a liquid form.
8. Add cinnamon and cocoa powder to the peanut butter liquid and transfer the mixture into an icing bag or plastic bag.
9. If you put the mixture into a plastic bag, cut a small piece of the tip off so that it can come out.
10. Drizzle the mixture in a criss-cross design on the cooled cookies.
Title: Orange Zucchini Squares
Ingredients:
- 1 sugar
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1 baking powder
- 1/2 walnuts
- 1 zucchini
- 1 egg
- 1/2 canola oil
- 4 orange zest
- 1 1/2
Instructions:
1. Pre-heat oven to 350°F Grease and flour a 9x13-inch baking pan.
2. In a large bowl, mix dry ingredients together; stir in walnuts and zucchini.
3. In another bowl, mix egg, orange juice and oil.
4. Fold into dry ingredients and add orange zest.
5. Spoon into pan and bake 35 to 40 minutes or until a toothpick inserted in center comes out clean.
6. Cool; cut into squares.
Title: Banana Nut Coffee Cake
Ingredients:
- 4 bananas
- 3/4 sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 5 brown sugar
- 1 1/2 cinnamon
- 1/3
- 1/2
- 1
Instructions:
1. Put bananas and oil in blender and liquefy.
2. Add banana mixture and sugars to cake mix.
3. Beat with electric mixer for 30 seconds at low speed.
4. Add eggs, one at a time, beating well after each addition.
5. Add vanilla.
6. Beat at medium speed for 2 minutes.
7. Combine 1/3 cup brown sugar, nuts and cinnamon in a small bowl. Stir until blended.
8. Pour half of batter into a greased and floured Bundt or Tube pan (can use cinnamon-sugar mix instead of flour).
9. Sprinkle sugar, nut, cinnamon mixture over batter.
10. Pour remaining batter into pan.
11. Bake at 350 degrees for 55-60 minutes.
Title: Almond-Walnut Baklava
Ingredients:
- 2 sugar
- 1 1/2 water
- 1 cinnamon stick
- 3 cloves
- 1/2 honey
- 1 brandy
- 1 3/4 walnuts
- 1 3/4 ground cinnamon
- 2 phyllo pastry sheets
- 1/2 unsalted butter
- 2 whole cloves
- 1 1/4
Instructions:
1. Combine sugar, water, cinnamon, cloves and honey.
2. Stir over medium heat until sugar dissolves.
3. Increase heat and boil gently until reduced to 2 1/2 cups, about 10 minutes.
4. Strain into bowl and mix in brandy.
5. Cool completely.
6. Nut Filling:
7. Toast almonds and walnuts and finely chop in processor.
8. Transfer to large bowl.
9. Mix in cinnamon and breadcrumbs.
10. Pastry:
11. Butter bottom and sides of 13x9x2-inch glass baking dish.
12. Unroll stacked phyllo sheets, press folds to smooth, and cut crosswise in half.
13. Place 1 sheet of phyllo in bottom of prepared dish (k eep remaining sheets covered with plastic wrap and damp towel to prevent drying). Because many brands of phyllo are not long enough to touch both ends of the dish, it may be necessary to stagger sheets to end of dish.
14. Brush first sheet with melted butter.
15. Top with second phyllo sheet. Brush with melted butter.
16. Repeat, using 12 more sheets, buttering each sheet. Sprinkle 3/4 cup nut mixture over.
17. Cover with 4 more sheets, buttering each.
18. Sprinkle 3/4 cup nut mixture over.
19. Cover with 4 more sheets, buttering each.
20. Sprinkle 3/4 cup nut mixture over.
21. Cover with 4 more sheets, buttering each.
22. Sprinkle 3/4 cup nut mixture over.
23. Cover with 4 more sheets, buttering each.
24. Sprinkle 3/4 cup nut mixture over.
25. Top with 18 more sheets, buttering each.
26. Brush top sheet generously with butter.
27. Cut baklava lengthwise into thirds and make 8 diagonal cuts.
28. Top each section with a whole clove. Lightly sprinkle the top with water and bake at 350 degrees in center of oven until pastry is golden brown, about 1 hour.
29. Gradually pour syrup over hot baklava and cool completely.
Title: Aunt Helen's Pecan Balls
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 shortening
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 1 pecans
Instructions:
1. Preheat oven to 375 degrees.
2. Mix flour, baking soda, and salt together and set aside.
3. In another mixing bowl cream together the shortening, sugar, brown sugar, and vanilla.
4. Add the eggs and beat until creamy.
5. Add flour mixture a little at a time, making sure it's well incorporated.
6. Add nuts, and mix well.
7. Using your hands, scoop well rounded tablespoons of the mixture and form smallish balls.
8. Place balls on ungreased cookie sheet and bake for about 10 minutes.
9. Let cool and remove from cookie sheet.
Title: Apple and Sultana Cake
Ingredients:
- 1 1/2 self-raising flour
- 1 cinnamon
- 1 caster sugar
- 2 eggs
- 5 margarine
- 125 pie apple
- 1/2 sultana
- 1
Instructions:
1. Preheat oven to 180°C Line base and sides of a 10.5cm by 21 cm loaf pan with baking paper.
2. Sift flour and cinnamon together into a large bowl. Add sugar and mix.
3. Combine eggs, essence and cooled melted margarine, and stir into dry ingredients until just combined.
4. Fold in apples and sultanas.
5. Spoon mixture into prepared pan and smooth surface.
6. Bake for approximately 55 mins or until a skewer inserted in the centre comes out clean.
7. Allow to cool for 10 mins in pan, then turn out to wire rack to cool completely.
Title: Apple Meringues
Ingredients:
- 2 jonagold apples
- 2 golden delicious apples
- 1/2 water
- 2 orange marmalade
- 2 sugar
- 2
Instructions:
1. In a small saucepan, poach apples in apple juice (or half water) 8 to 10 minutes or until barely tender; drain. Spoon 2 tablespoons marmalade into center of each half.
2. Heat oven to 350°F In a medium bowl, with an electric mixer, beat egg whites until soft peaks form when beaters are lifted. Gradually beat in sugar, beat until stiff peaks form. Fold in almonds.
3. Cover tops of apple halves to edges with egg-white mixture; place on baking sheet.
4. Bake 7 to 10 minutes or until tops are lightly browned.