lumicero/recipes-ing2inst huggingface dataset:
Title: Vegan Chocolate Cream
Ingredients:
- 100 chocolate
- 85 water
Instructions:
1. Chocolate and water are mixed in the pot. Heat the mix over medium temperature, while stirring occasionally until the chocolate is completely melted. If the water boils it is not a problem, but you should be careful not to boil for too long because part of it will evaporate and the proportions of chocolate and water will change.
2. Prepare two containers - one large and one smaller. Fill the bigger one with some ice and cold water. Put the smaller one on top.
3. When the chocolate is completely melted pour into a small container.
Title: Chocolate Obsession Cupcakes
Ingredients:
- 1 flour
- 1/4 cocoa powder
- 1/4 baking soda
- 1/4 baking powder
- 1/4 salt
- 8 unsalted butter
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 1/2 buttermilk
- 1/2 bittersweet chocolate
- 2 unsalted butter
- 12 powdered sugar
- 1 heavy cream
- 4 vanilla extract
- 1 salt
- 2
- 1/2
- 1
Instructions:
1. For the cupcakes.
2. Preheat oven to 350 degrees Fahrenheit.
3. Place cupcake liners into cupcake pan.
4. Beat together flour, cocoa powder, baking soda, baking powder, and salt, set aside.
5. Beat butter until soft and creamy.
6. Add the sugar and beat for two minutes, until it is blended into the butter. Add the egg, beat for one minute then add the yolk, beating for another minute.
7. Beat in the vanilla.
8. Add half the dry ingredients and mix well.
9. Add the buttermilk and mix well.
10. Add the remaining dry ingredients and mix again.
11. Fold in the melted chocolate with a rubber spatula.
12. Divide the batter into the prepared cupcake liner.
13. Press one Ferrero Rocher into the center of each cupcake.
14. Bake for 22 - 25 minutes, or until a tester inserted in the centers comes out clean.
15. Transfer the muffin pan to a cooling rack and allow the cakes to cool for 5 minutes before removing from the pan.
16. Cool to room temperature before frosting.
17. For the buttercream.
18. Beat butter for 5 minutes on medium speed. Butter will become very pale and creamy.
19. Add remaining ingredients and mix on low speed for 1 minute and then on medium speed for 5 minutes.
20. Frosting should be very light, creamy, and fluffy and ready to frost cupcakes.
Title: Oatmeal Apple Crisp
Ingredients:
- 2 green apples
- 1/3 sugar
- 1/4 fresh lemon juice
- 1 brown sugar
- 3/4 whole wheat flour
- 3 salt
- 1/4 light margarine
- 4 cinnamon
- 1/2 nutmeg
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Place apples, sugar, & lemon juice in 8"x8" baking dish.
3. Rub together oats, brown sugar, flour, salt, cinnamon, nutmeg, & margarine.
4. Press oat mixture over apples.
5. Bake 45 minutes.
Title: White Chocolate Pound Cake from Scratch
Ingredients:
- 1 butter
- 2 sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 whole buttermilk
- 8 white chocolate
Instructions:
1. Preheat oven to 300°. Grease and flour a 10-cup fluted tube pan.
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, combine flour, baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating after each addition, just until combined. Stir in melted chocolate. Spoon batter into prepared pan.
4. Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Title: Mini Flourless Orange and Almond Cakes (Gluten-Free)
Ingredients:
- 75 unsalted butter
- 1/3 caster sugar
- 1 orange zest
- 1 egg
- 1/3 polenta
- 1/3 baking powder
- 1/4 buttermilk
- 1/2 icing sugar
- 1 1/2 orange zest
- 1 1/2
- 1
Instructions:
1. Preheat oven to 180°C Line 2 x 12 mini muffin pans with mini paper cases.
2. Using an electric mixer- beat together the butter, sugar and orange zest for 5 minutes, or until pale and fluffy.
3. Add the egg and beat until well combined.
4. In a seperate bowl- mix together the ground almonds/almond meal, coconut, polenta and baking powder.
5. Stir in the dry mix to the butter mixture and then add the orange juice and buttermilk. Stir well to combine.
6. Divide the mixture into the paper cases and smooth the surface of the mini cakes with the back of a spoon.
7. Bake approx 12 minutes or until the tops are firm when lightly toughed and a skewer inserted into the centre of a cake will come out clean.
8. Remove from the oven and cool in the pans for 5 minutes. Then transfer the cakes to a wire tray to cool- about 30 minutes.
9. To make the icing- place sifted icing sugar and orange juice in a bowl and beat with a wooden spoon until combined.
10. Spread a small spoonful of icing over each cake and decorate with orange zest if desired.
Title: Chocolate Mousse Cake
Ingredients:
- 3/4 water
- 1/2 sugar
- 1/2 corn syrup
- 1/4 cornstarch
- 1 bittersweet chocolate
- 1/4 salt
- 1/4 butter
- 3 margarine
- 1 eggs
- boiling water
Instructions:
1. Grease and flour a 9 inch springform pan.
2. Stir water, sugar, corn syrup, and cornstarch in a heavy saucepan.
3. Cook on low heat until sugar is dissolved stirring constantly.
4. Add chocolate and salt, increase heat to medium.
5. Continue cooking until chocolate is completely melted and is about to come to a boil.
6. Stirring constantly.
7. Remove from heat.
8. Add butter, stir until melted.
9. Transfer mixture to a large bowl.
10. Refrigerate 15 minutes or until mixture has cooled, stirring occasionally.
11. Add the eggs to the chocolate mixture stir with a wire whisk until well blended.
12. Beat in cream with an electric mixer on medium speed until soft peaks form.
13. Gently stir into chocolate mixture.
14. Spoon into prepared pan.
15. Place pan in a larger baking pan, then place on center rack in oven.
16. Carefully por boiling water into larger pan to come halfway up the sides of the springform pan.
17. Bake at 350 degrees for 45 minutes or until mixture is just set.
18. Run small knife or metal spatula around the edges of pan to loosen the cake, cool before removing the rim.
19. Cover with plastic wrap and refrigerate 4 hours or overnight.
Title: Banana Dessert
Ingredients:
- 4 mini marshmallows
- 1 milk
- 1 banana
- 1 vanilla
- 1 graham cracker crumbs
- 1 1/2
- 1/4
Instructions:
1. Put marshmallows and milk in med saucepan.
2. Cook and stir on med, until marshmallows are melted.
3. Let cool.
4. When cooled, fold in whipped cream, bananas and vanilla.
5. Spread crumbs in bottom of 8x8 dish.
6. Top with banana mix.
7. Sprinkle with nuts.
8. Chill.
Title: Salted Caramel Truffles
Ingredients:
- 5 salt
- 200 chocolate
- 100 cocoa powder
Instructions:
1. Cut each toffee into 4 pieces and put in a bowl with the salt flakes. Roll the toffees around so some salt flakes stick to each.
2. Put the chocolate and cream in a bowl and melt in 20-second blasts in the microwave, or set over a pan of simmering water (make sure the base doesn't touch the water). Remove and pour into a container that will give the mixture a depth of at least 2cm (3/4 in). Leave to cook completely. Once cool, put in the fridge to chill for 2-3 hours, until the mixture is firm enough to shape.
3. Using a melon baller or teaspoon, scoop out the balls. Push a piece of toffee into each ball and smooth over the indent. Roll each truffle in cocoa powder (if using your hands, dust them with cocoa powder first).
Title: Pumpkin Mousse (WW)
Ingredients:
- 15 canned pumpkin
- 2 fat-free sugar-free instant vanilla pudding mix
- 1 3/4 skim milk
- 1 pumpkin pie spice
- 2
Instructions:
1. Combine pumpkin, spice, and milk in a mixing bowl.
2. Mix until smooth.
3. Add pudding mix and beat for 1-2 minutes.
4. Fold in whipped topping.
5. Chill well before serving.
Title: Brandied Blueberry Sauce
Ingredients:
- 1 orange, juice of
- 1/4 water
- 1 brandy
- 2 blueberries
- 2 caster sugar
- 1 cornflour
Instructions:
1. Over a medium heat combine the orange juice, water and brandy.
2. Simmer for 1 minute.
3. Add blueberries and simmer for 2 minutes.
4. Add caster sugar and cornflour stirring continuously using a large egg whisk until sauce thickens.
5. The whisk will turn some of the blueberries to pulp and give the sauce a rich colour.
Title: Spicy Molasses Blueberry Cake
Ingredients:
- 1/2 molasses
- 1/2 baking soda
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1/2 milk
- 2 flour
- 3 baking powder
- 1/2 salt
- 1 cinnamon
- 2 blueberries
Instructions:
1. Preheat oven 350 degrees.
2. Grease and flour 8 inch squar pan.
3. Mix soda and molasses.
4. Cream butter and sugar, then add the egg and molasses mixture.
5. Add sifted dry ingredients, alternately with the milk.
6. Fold in the blueberries.
7. Bake for 40- 45 minutes.
Title: Glazed Lemon Pound Cake
Ingredients:
- 5 unsalted butter
- 3/4 sugar
- 3 sugar
- 1 all-purpose flour
- 1/4 salt
- 1/4 baking soda
- 3 fresh lemon juice
- 2 lemons, zest of
- 1/4 milk
- 2 eggs
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 9"x5" loaf pan.
3. Dust with sugar, and tap out excess; set aside.
4. Whisk together flour, salt, and baking soda.
5. Stir together 1 tablespoon lemon juice and the milk.
6. Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment.
7. Mix until pale and fluffy, about 2 minutes.
8. Mix in eggs and zest.
9. Working in two batches, alternate mixing in flour mixture and milk mixture.
10. Pour batter into prepared pan- Bake until a caker tester comes out clean, about 35 minutes.
11. Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice.
12. Upon removing cake from oven, immediately brush with lemon glaze.
13. Let cake cool in pan 10 minutes.
14. Unmold cake.
15. Brush remaining glaze on top- Garnish with zest.
Title: Peach and Blueberry Casserole
Ingredients:
- 6 blueberries
- 2 sugar
- 3/4 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 egg
- 1 butter
- 5 margarine
- 3/4 sugar
- 3/4 ground cinnamon
Instructions:
1. Place peaches in greased 2 qt casserole.
2. Top with blueberries.
3. Sprinkle with 2 tbsp sugar and set aside.
4. In medium bowl, combine flour,baking powder,salt and remaining sugar.
5. Add egg and cut into flour mixture til coarse crumbs form.
6. Sprinkle over fruit.
7. Drizzle melted butter over all.
8. Combine topping ingredients and sprinkle on top.
9. Bake 375F for 20 minutes.
10. Increase oven temp to 400F and bake an additional 12-15 minutes or til lightly browned.
Title: Butterscotch Ice Cream Topping
Ingredients:
- 1 white corn syrup
- 1 brown sugar
- 1 vanilla
- 1/2 salt
- 3 butter
- 1/2 milk
Instructions:
1. Cook all together in a saucepan for 5 minutes, stirring constantly.
2. Store in a cool place.
Title: Double Chocolate Pound Cake
Ingredients:
- 2 instant coffee
- 1/2 boiling water
- 1/2 all-purpose flour
- 3 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/4 butter
- 1 1/2 granulated sugar
- 2 brown sugar
- 1/2 eggs
- 4 vanilla extract
- 2 sour cream
- 1
Instructions:
1. Preheat oven to 325 degrees. Grease and flour the pan. In a small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.
2. Stir together flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Mix well. Combine cocoa mixture and sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan. Spoon remaining batter into bottom of pan.
3. Bake 60-70 minutes until toothpick inserted into center comes out clean. Cool cake in pan on wire rack for 15 minutes. Turn cake onto wire rack to cool completely. To assemble cupcake, ice top of bottom half. Place top half atop iced bottom half. Decorate as desired.
Title: Double Chocolate Lava Babies
Ingredients:
- 1 eggs
- 3 canola oil
- 2 plain yogurt
- 3/4 water
- 1/2 pecans
- 1/2 - 3/4
- 6 -12
Instructions:
1. Preheat oven to 400 degrees F.
2. Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.
3. Remove and toast pecan halves. Remove and set aside.
4. Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.
5. Prepare Brownie Mix as indicated for cake-like brownies.
6. Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.).
7. Bake 10 minutes only.
8. Meanwhile prepare Praline Sauce.
9. In a heavy saucepan over LOW-heat Caramel Ice Cream topping.
10. Or make recipe:77540 by RitaL(if making from scratch, omit whipping cream).
11. Stir in whipping cream.
12. Cook about 1-3 minutes stirring constantly. Add chopped pecans. Blend.
13. Remove brownies from oven.
14. Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
15. Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
16. Return cakes to oven.
17. Bake 5-8 minutes more or until cakes feel firm at edges.
18. Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce.
19. If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.
20. Split cakes partially open; spoon warm Praline Sauce on top.
21. Top with sweetened whipped cream and pecan halves. Serve immediately.
Title: The Best Cuban Flan!
Ingredients:
- 1 sweetened condensed milk
- 1 evaporated milk
- 0.5 cream cheese
- 1 vanilla
- 3 eggs
- 2 sugar
- 5 salt
- 1/4 sugar
- 5
Instructions:
1. first melt sugar in flan pan until its liquefied and browned. Take it of the heat and coat the pan on the sides by turning and turning it until the bottom and sides are completely coated.Take it off the heat and leave it on the side.
2. Get the all filling ingredients and mix them in the blender until completly blended.
3. Pour Filling into the caramelized flan pan.
4. close pan tightly and make sure no liquid can escape it. (if needed get aluminum foil and wrapped the ends to make tighter).
5. Fill a pressure cooker with water until it reaches the flan pan half way (like the maria bath).
6. Turn it to high until it begins to whistle ,.
7. then immediately turn to medium and let it whistle for 30 min,.
8. After the 30 minutes pass turn it off and let it rest,.
9. When cooled invert it into a well sized container.
10. And there you have your flan!
Title: Carrot Cake a La Cooking Light
Ingredients:
- 3 flour
- 2 1/2 sugar
- 1 baking soda
- 1 cinnamon
- 1 salt
- 4 eggs
- 1 1/2 vanilla
- 1 carrots
- 2 walnuts
- 2 applesauce
- 1
Instructions:
1. Preheat oven to 325; grease and flour bundt or tube pan.
2. In lg bowl, mix together dry ingredients.
3. In sm bowl, beat eggs slightly; stir in oil and vanilla.
4. Add oil/egg mixture to dry ingredients along w/ carrots, nuts, and applesauce just until moistened.
5. Spoon batter into prepared pan and bake for 1 hour 20 minutes or until toothpick comes out clean.
6. Cool cake in pan for 10 minutes before turning out onto wire rack to finish cooling.
7. Optional Icing: Mix 1 1/4 c 10x sugar and 5T water together until smooth and spoon over cake.
8. Note: These make excellent muffins too; just bake in prepared muffin cups til done (appx 20 mins depending on size).
Title: French Vanilla Banana Cream Pie
Ingredients:
- 1 banana
- 1 graham cracker pie crust
- 2 milk
- 2 French vanilla instant pudding
- 2 Cool Whip
Instructions:
1. Place banana slices in crust.
2. Pour milk into bowl.
3. Add pudding.
4. Beat with wire whisk 2 minutes.
5. Gently stir in one cup of Cool Whip; spoon into crust.
6. Refrigerate 4 hours.
7. Top pie with remaining Cool Whip.
Title: Next-Level Chocolate Bourbon Pecan Pie
Ingredients:
- 1 1/2 pecans
- 4 eggs
- 1 golden syrup
- 1 brown sugar
- 4 unsalted butter
- 1 Bourbon
- 1 vanilla extract
- 1/4 sea salt
- 6 dark chocolate
- 6 heavy cream
Instructions:
1. Preheat oven to 325ºF and place chopped pecans evenly on one baking sheet and the 26 whole ones on another baking sheet. Transfer to the oven and roast for 10 minutes, removing them every 2 ½ minutes and flipping them. Remove from the heat, increase oven temperature to 400ºF and let them cool off while making the filling.
2. In a large bowl, add eggs and beat them until nice and frothy. Add corn syrup, brown sugar, unsalted butter, bourbon, vanilla extract and sea salt; beat to combine. To this, add chopped pecans and gently fold them in with a spatula. Transfer the bourbon mixture to a 9-inch pie crust, add a pie crust shield to prevent from burning or use foil.
3. Transfer to the 400ºF preheated oven and bake for 15 minutes. Reduce the heat to 350ºF and continue baking for 30 minutes.
4. Meanwhile, use a double boiler on medium-low heat and add dark chocolate along with heavy cream. Stir the ingredients until the chocolate is all melted, about 15 to 20 minutes. Remove from the heat to cool off.
5. At this point the pie should be done. Remove it from the heat and cool off for about 10 minutes before pouring on the ganache. Using a spatula, spread it out evenly. Gently place pecan halves around the outside edge of the pie and then make a smaller circle in the middle. Transfer the pie to the fridge to set up for about 1 ½ to 2 hours.
Title: Gingerbread With Warm Cinnamon Bananas and Rum
Ingredients:
- 1 1/2 ground ginger
- 1 1/2 ground cinnamon
- 1/4 ground cloves
- 2 flour
- 2 1/3 baking powder
- 1/4 salt
- 1 1/4 boiling water
- 3/4 molasses
- 3/4 baking soda
- 6 unsalted butter
- 3/4 light brown sugar
- 1 egg
- 1 unsalted butter
- 1/2 heavy cream
- 3 light brown sugar
- 1/2 ground cinnamon
- 1 dark rum
- 3 bananas
Instructions:
1. Preheat the oven to 350*F.
2. Butter and flour an 8 inch square dish and set aside.
3. Whisk together the spices, flour, baking powder and salt. Set aside.
4. Stir together the molasses, soda and hot water and set aside to cool to room temperature.
5. Cream together the butter and brown sugar until light and fluffy. Beat the egg into the creamed mixture.
6. Add the cooled molasses mixture, then the dry ingredients, mixing only until blended. Pour into the prepared pan and bake in the oven until tests done, 30 to 40 minutes.
7. In the meantime do the banana sauce. In a medium saute pan, combine the butter, cream, brown sugar, cinnamon and rum. Bring to a boil, then reduce the heat and cook for several minutes longer, stirring constantly until the sauce thickens slightly, about 2 minutes longer. Gently stir in the bananas and heat until heated through.
8. To serve, cut the gingerbread into rectangles and place on dessert plates. Top each portion with some of the banana sauce and then a dollop of freshly whipped cream.
Title: Les Orielles De Cochon (Cajun French Pastry Dessert)
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 2 eggs
- 1/4 butter
- 2 margarine
- 1 1/2 water
- 3/4 shortening
- light molasses
- pecans
Instructions:
1. In a small bowl stir together the flour and salt. Set aside.
2. In a deep bowl, beat eggs with a fork or wire whisk. Gradually beat in the cooled butter or margerine. Stir in water. Stir into flour mixture till well combined. If neccesary use hands to work in flour.
3. Form into a ball with hands.
4. Divide dough into 24 balls.
5. On a lightly floured surface, roll each ball into a paper thin round, 6 inches in diameter. Cover rounds to prevent drying out.
6. In a large deep saucepan or deep fryer, heat 2 inches of melted shortening or cooking oil to 375 degrees. Place one round of dough in the oil. As soon as it rises to the surface, press the center with a long handled fork and twist the fork to give the dough a pig's ear shape. Press fork and dough against side of the pan to retain shape. Fry for 1 1/2 minutes or till golden, turning once. Drain on paper towels and repeat with remaining rounds.
7. Topping:.
8. In a 2 quart saucepan bring cane syrup or syrup molasses mixture to boiling. Clip a candy thermometer to pan. Cook syrup over medium low until it reaches 230 degrees, stirring frequently.
9. Arrange the pastries on a platter. Drizzel with hot syrup and sprinkle with pecans.
Title: Tarte Tatin
Ingredients:
- 4 granny smith apples
- 10 granulated sugar
- 3/4 water
- 4 puff pastry
- 1 egg
- 1 water
Instructions:
1. Cut sides off apples leaving cores intact.
2. Arrange apple slices in 8, well buttered 10-0z baking cups to form round balls. Set aside on baking sheet.
3. Cook sugar and water together until mixture is deep caramel color.
4. Pour caramel equally over apples in cups.
5. Bake the apples in a 450 degree(F) oven for about 15 minutes. Let cool.
6. Cut puff pastry into 8 large circles big enough to cover baking cup tops.
7. Place pastry circles over apples.
8. Beat egg and water for egg wash; brush pastry with wash.
9. Bake in a 450 Degree(F) oven for about 6 minutes.
10. Serve Dessert warm; unmold onto serving plates to let caramel sauce run over top of apple and pastry. To do so, place serving plate on top of baking cup and flip over.
Title: Strawberry Cream Crepes
Ingredients:
- 1 1/2 milk
- 3 eggs
- 2 butter
- 1/2 all-purpose flour
- 1 1/4 sugar
- 2 salt
- 1 sugar
- 1/2 cornstarch
- 2 water
- 3/4 lemon juice
- 1 fresh strawberries
- 1 heavy whipping cream
- 1/4 cream cheese
- 4 confectioners' sugar
- 1 vanilla extract
- 1
- 2
- 1
Instructions:
1. In a large mixing bowl, combine milk, eggs, butter and extract. Combine flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.
4. In a small mixing bowl, beat the cream until stiff peaks form; set aside. In a large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.
Title: Weight Watchers Blueberry Corn Muffins
Ingredients:
- 1 blueberries
- 1 1/3 all-purpose flour
- 1/2 cornmeal
- 2 baking powder
- 1/2 salt
- 2 Splenda granular
- 1/2 egg
- 1 applesauce
- 2 skim milk
- 1 skim milk
- 1 confectioners' sugar
- 1 lemon zest
- 1
Instructions:
1. Preheat oven to 375. Grease and flour a cupcake pan.
2. Toss blueberries with 1 tbs. flour.
3. Mix together remaining flour, cornmeal, baking powder and salt.
4. On medium-high speed, beat the 2 egg whites to stiff peaks.
5. On low, beat in the extra egg and applesauce.
6. Alternately beat in flour mixture and 1 cup milk.
7. Fold in blueberries.
8. Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
9. Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
10. For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
11. These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!
Title: Mississippi Mud Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 2 all-purpose flour
- 1 1/2 angel flake coconut
- 1 vanilla
- 1 pecans
- 1 1/2
Instructions:
1. Cream 2 sticks of butter with 2 cups of sugar.
2. Add remaining ingredients and beat well after each addition.
3. Bake in 9x12-inch greased and floured pan for 30 to 40 minutes at 350 degrees.
4. While cake is still warm, spread with 1 jar marshmallow cream and ice with 1/2 cup canned milk, 1 box powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, and 1 stick butter.
Title: Marshmallow Fruit Dip
Ingredients:
- 1 cream cheese
- 1 marshmallow cream
- 1 vanilla
Instructions:
1. Mix all ingredients well and serve with sliced fruit.
2. It sticks better if fruit is dry.
3. Refrigerate any left over.