lumicero/recipes-ing2inst huggingface dataset:
Title: French Fig Compote With Honey Creme Fraiche
Ingredients:
- 1 black mission fig
- 3/4 dry red wine
- 1/4 sugar
- 1/4 vanilla bean
- 1/4 creme fraiche
- 1 honey
- 3 vanilla extract
- 1/4
Instructions:
1. Place the figs in a heat-proof bowl.
2. In a small saucepan combine the wine, orange juice, sugar and the seeds from the vanilla bean.
3. Over med heat, bring to a boil, stirring to dissolve the sugar.
4. Boil until slightly thickened and reduced to 3/4 c, about 5 minute.
5. Pour over the figs and let stand at room temperature until cool.
6. In a separate bowl, beat the creme fraiche, honey & vanilla extract on high speed until thick.
7. Spoon the fig compote into dessert glasses and top with a dollop of the creme fraiche mixture. Serve at once.
Title: Blackberry and Raspberry Cobbler
Ingredients:
- 1 blackberries
- 2 raspberries
- 2 sugar
- 1 1/4 water
- 1/4 flour
- 2 butter
- 3
Instructions:
1. Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
2. Roll other half of pie crust very thin and cut into 2 inch strips.
3. Bake half of the 2 inch strips at 350-375F on a cookie sheet.
4. In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
5. Mix together flour and remaining sugar; add to berry mixture.
6. Stir constantly for 3 minutes, until thick.
7. Spoon into pastry lined pan and push the cooked crust strips to the middle.
8. Dot with butter.
9. Cover with remaining strips.
10. Bake at 425F for 25-30 minutes.
Title: Weight Watchers Black Bean Brownies 1.5 Ww Points
Ingredients:
- 1 black beans
- 6 fat free egg substitute
- 4 light butter
- 1 granulated sugar
- 2 instant coffee powder
- 2 all-purpose flour
- 3 walnuts
- 1/2
Instructions:
1. Heat oven to 350 degrees F; coat a 9 x 13-inch pan with nonstick spray.
2. Blend drained beans and 2 egg whites or 1/3 of 1/2 cup egg substitute) in food processor or blender until smooth. Set aside.
3. Place chocolate and lite butter in small microwave safe bowl. Microwave for 60-90 seconds. Stir every 30 seconds until smooth. Set aside.
4. Combine bean puree, sugar, flour, coffee powder and remaining egg whites or egg substitute in a mixing bowl. Beat until well combined. Blend in melted chocolate, pour mix into pan, sprinkle with walnuts. Bake 30-35 minutes.
5. Makes 30 at 1.5 WW points.
6. Very chewy and chocolaty!
Title: Bee Maid Honey Cookies
Ingredients:
- 1 honey
- 3 eggs
- 1 sugar
- 2 baking soda
- 5 flour
- 1 salt
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Combine ingredients to form a soft dough.
3. Cut/form into desired shape or drop on greased cookie sheet 2 inches apart.
4. Bake for 10-15 minutes.
5. Decorate as desired and enjoy your delicious and healthy cookies.
Title: Extremely Moist and Delicious Pumpkin Bars
Ingredients:
- 4 eggs
- 1 2/3 sugar
- 1 canola oil
- 15 pumpkin
- 2 flour
- 2 ground cinnamon
- 2 baking powder
- 1 baking powder
- 1 salt
- 8 cream cheese
- 1/4 butter
- 1 vanilla
Instructions:
1. In a bowl, beat eggs, sugar, oil, and pumpkin.
2. Combine flour, cinnamon, baking powder, baking soda, and salt and then gradually add to pumpkin mixture.
3. Lightly coat jelly roll pan with cooking spray and pour mixture inches.
4. Bake at 350 for 25 to 30 minutes.
5. Cool completely before frosting.
6. For the frosting, beat together cream cheese, butter, and vanilla until smooth.
7. Frost when bars are cool.
Title: Rhubarb Squares
Ingredients:
- 3/4 butter
- 1/4 brown sugar
- 1 1/2 flour
- 4 rhubarb
- 1 1/2 brown sugar
- 3 eggs
- 3 flour
- 1/4 salt
- 1/4 milk
- 1/4 butter
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, cream the butter. Incorporate the 1/4 cup brown sugar and 1 1/2 cup flour. Put this mixture in a greased cake pan of 8 inches press firmly on the bottom and sides.
3. In a saucepan, cook rhubarb 15 minutes with the 1 1/2 cup brown sugar at medium heat. Let cool.
4. In a bowl, mix eggs, 3 tablespoon flour, salt, milk, melted butter and cooked rhubarb. Pour slowly in the cake pan.
5. Cook 45 minutes and let cool.
6. Cut in 64 squares.
Title: Harvest Carrot Cake
Ingredients:
- 1 golden raisin
- 3 carrots
- 7 eggs
- 4 brown sugar
- 2 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 2 ground cinnamon
- 1 1/2 nutmeg
- 1 1/2 salt
- 1 allspice
- 1 pine nuts
- 1 cream cheese
- 1/2 icing sugar
- 1 vanilla
- 1 coconut
- 2
- 1
- 2/3
Instructions:
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Lightly butter 3 (9-inch/23-cm) round cake pans.
3. If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
4. Line bottom of pans with a circle of lightly buttered waxed paper.
5. To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
6. Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
7. In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
8. In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
9. Make a well in centre.
10. Pour in egg mixture. Stir just until moist.
11. Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
12. Scrape into prepared pans and smooth tops.
13. Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
14. Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
15. If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
16. For icing, place cream cheese in a large bowl.
17. Using an electric mixer, beat until creamy.
18. Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
19. Stir in 1/3 cup (75 mL) coconut.
20. Place 1 cake on a large plate.
21. Spread one-third of frosting overtop, just to edges.
22. Repeat layering with cakes and frosting to form a triple-decker cake.
23. Sprinkle top with remaining 1/3 cup coconut.
24. Refrigerate at least 1 hour, or overnight, before serving.
25. Slice into wedges and serve.
26. Any leftovers will keep well, covered and refrigerated, up to 5 days.
Title: Lemon Poppy Seed Muffins
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 2 lemons, zest of
- 3/4 granulated sugar
- 1 milk
- 1/3 canola oil
- 1 vanilla extract
- 1 white distilled vinegar
- 2 poppy seeds
Instructions:
1. Preheat oven to 400 F or 200C and lighty grease muffin tin.
2. In a medium size bowl combine dry ingredients (flour, baking soda, salt,lemon zest, poppy seeds).
3. In a larger bowl combine sugar, milk, oil, vanilla extract, and vinegar.
4. Then gentaly fold the flour mixture into the wet ingredients.
5. Fill tins two-thirds full. Bake muffins for 20 minutes till golden ontop and toothpick comes out clean.
Title: Little Bunny Foo-Foo Cake (Carrot Cake) With Cream Cheese Frosti
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 2 ginger
- 2 sugar
- 1 unsalted butter
- 1/2 eggs
- 4 carrots
- 2 crushed pineapple
- 1 coconut
- 1 walnuts
- 1/2 unsalted butter
- 1/2 cream cheese
- 8 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. Sift dry ingredients into a large mixer bowl. Add sugar, oil and eggs. Beat at medium speed for 1 minute.
2. By hand, stir in carrots, pineapple, coconut and walnuts just until blended. Pour into 3 9" prepared cake pans and bake in a preheated 350* oven about 38 minutes or until cake tests done. Cool in pans on a rack for ten minutes and then remove from pans and cool on rack.
3. Frost the cake:
4. Cream the butter and cream cheese together. Add vanilla, Add the confectioners sugar a little at a time (sifting makes a creamier frosting). If this is too thick spread just add a drop of cream or milk.
5. Here is a hint - do a crumb coat first and then frost. Spread the frosting on the layers and don't worry about crumbs. Let the frosting dry to the touch and then frost over it. Looks beautiful this way.
Title: Easy Peach Cobbler
Ingredients:
- 4 butter
- 1 self rising flour
- 1 sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter in oven in a large casserole dish.
3. Pour the peaches in the pan with melted butter.
4. Combine the flour, sugar, and peach nectar in a separate bowl and stir until well mixed. Pour over the top of the peaches. It will sink to the bottom but will rise during cooking.
5. Bake 45- 50 minutes or until golden brown on top.
6. Serve warm with vanilla ice cream.
Title: London Refrigerator Cake
Ingredients:
- 1 lemon flavor instant pudding and pie filling
- 1 crushed pineapple
- 1 Cool Whip
- 2 walnuts
- 1
Instructions:
1. Drain and set aside can of pineapple.
2. Break up the angelfood cake into a 9 x 13 baking dish.
3. Follow the directions on the box of pudding and let it cool.
4. Beat the egg whites until stiff and add to cooled pudding.
5. Pour the drained pineapple and walnuts over the angelfood cake in the dish.
6. Top with coolwhip and refrigerate.
Title: Chocolate Pudding Cake
Ingredients:
- 1 flour
- 1/4 brown sugar
- 1/2 butter
- 1 margarine
- 1 pecans
- 1 Cool Whip
- 8 powdered sugar
- 1 cream cheese
- 1 instant vanilla pudding
- 3 chocolate instant pudding
- milk
Instructions:
1. Cut the flour and butter together. Mix the brown sugar and pecans in and press into a 9 x 13 pan. Bake 20 min or until golden brown. Let cool.
2. Mix the cool whip, powdered sugar and cream cheese and spread over cooled crust.
3. Then mix the pudding mixes and milk together till it starts to thicken and then pour over the cream cheese mixture. Refrigerate until set or at least 2 hours. Top with cool whip before serving.
Title: Caramel Pear Pudding Cake
Ingredients:
- 1 flour
- 2/3 white sugar
- 1 1/2 baking powder
- 1/2 cinnamon
- 1/4 salt
- 3/4 milk
- 1 half-and-half cream
- 1/2 pears
- 3/4 pears
- 1/4 pecans
- 3/4 brown sugar
- butter
- boiling water
Instructions:
1. Set oven to 375 degrees.
2. Lightly spray a 2-quart casserole dish with cooking spray.
3. In a large mixing bowl, mix together flour, white sugar, baking powder, cinnamon and salt.
4. Add in the milk; beat until smooth (add a little more milk or cream if the mixture is too thick).
5. Stir in the chopped pears and pecans.
6. Transfer to the prepared casserole dish.
7. In a bowl, combine the brown sugar, butter and boiling water; (this mixture will be thin, but will incorporate into the cake while baking) mix well, pour evenly over the batter.
8. Bake for 35-40 minutes.
9. Serve hot with ice cream or Cool Whip topping (I prefer it with vanilla ice cream!).
Title: Lemon Syrup Cake
Ingredients:
- 125 butter
- 1 fresh lemon rind
- 3/4 white sugar
- 4 eggs
- 1 self-raising flour
- 1 sugar
- 1 lemon juice
- 1/3 water
- 1/3
Instructions:
1. Grease a shallow 20cm (7") ring pan or a 20cm (7 inch) round cake tin.
2. Set oven to 160°C (325°F).
3. Combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
4. Add eggs, one at a time, beating constantly until the eggs are completely combined.
5. Transfer the mixture into a larger bowl.
6. Place a sieve over the larger bowl and sift in the flour.
7. Add the coconut and stir until well mixed.
8. Spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160°C (325°F) for 45 minutes or until cooked.
9. Syrup: Just before the cake is finished cooking, prepare the lemon syrup.
10. Combine all the syrup ingredients in a small saucepan over a medium heat.
11. Stir over the heat until the sugar is dissolved.
12. (Do not let the mixture boil at this stage).
13. When all the sugar is dissolved, increase the heat and bring the mixture to a boil.
14. Reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
15. Now, take the cake out of the oven, turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed.
Title: Hummingbird Cake Recipe by Mammy’s Cupboard Restaurant In
Ingredients:
- 3 butter
- 3 flour
- 2 sugar
- 1 salt
- 1 baking soda
- 1 1/2 eggs
- 3 bananas
- 6 crushed pineapple
- 1 sweetened flaked coconut
- 1 pecans
- 1 ground cinnamon
- 1 vanilla extract
- 1/2 cream cheese
- 1/2 unsalted butter
- 1/2 vanilla extract
- 14 confectioners' sugar
- 8
- 1
- 6
Instructions:
1. For the cake: Preheat oven to 350°. Grease each of three 9" round cake pans with 1 teaspoons of the butter, dust each with 1 tablespoons of the flour, tapping out excess, and set aside.
2. Combine the remaining 3 cups flour, sugar, salt, and baking soda in a large bowl. Add oil and eggs and mix well. Add bananas, pineapple, coconut, pecans, cinnamon, and vanilla, almond, and coconut extracts, and mix well. Divide batter evenly between pans. Bake until toothpick inserted into center of cakes comes out clean, 25–30 minutes. Set aside to cool briefly, remove cakes from pans, then set aside to cool completely.
3. For the frosting: Beat cream cheese, butter, and vanilla, almond, and coconut extracts in a mixing bowl with an electric mixer on high speed until smooth, then reduce speed to medium-low and gradually beat in sugar.
4. Assemble and frost cake, spreading 1 1/2 cups of the frosting evenly between the three layers of cake and use the remainder to frost top and side of cake completely.
Title: Refrigerator Cookies
Ingredients:
- 1/2 butter
- 1 margarine
- 2 egg
- 1 vanilla
- 1 baking powder
- 1 salt
- 1/4 flour
- 1/4 dates
- 1/4 coconut
- pecans
- walnuts
Instructions:
1. Cream butter, egg and vanilla until mixed and fluffy.
2. Beat in dry ingredients gradually mixing well after each addition.
3. Mix in dates, coconut and 1/2 cup of the nuts.
4. Form dough into two 1-1/2 inch logs.
5. roll logs into remaining nuts (1/4 cup each).
6. Wrap in waxed paper and chill (or freeze) until firm enough to slice.
7. Preheat oven to 350°.
8. Slice cookies 1/4-inch thick and place on a nonstick cookie sheet.
9. bake 10-12 minutes until light golden brown.
10. cool on wire racks.
11. 2 cookies = 1 fat, 1/2 fruit, 1/4 bread, 95 calories.
Title: Buttermilk Pound Cake with Strawberries
Ingredients:
- 3 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 unsalted butter
- 1/2 vegetable shortening
- 3 sugar
- 5 eggs
- 1 buttermilk
- 1 vanilla
- 2 strawberries
- 1/2 sugar
- 1 sugar
- 1/4
Instructions:
1. Preheat oven to 325; grease and flour 10" tube or bundt pan.
2. sift together flour, soda, baking powder and salt; set aside.
3. Cream butter, shortening and sugar until fluffy, about 5 minutes.
4. Add eggs, one at a time, mixing well after each; add flour mixture alternately with combined buttermilk and vanilla- beginning and ending with the dry ingredients.
5. Pour into prepared pan and bake 1 1/2 hours or until tests done- toothpick inserted in center comes out clean and cake pulls away from sides of pan.
6. Remove cake from oven and let cool in pan 10 minutes before removing from pan and cooling completely on a wire rack.
7. Combine strawberries and sugar; let stand 30 minutes and serve cake with strawberries and sweetened whipped cream, if desired.
Title: Crostata Dough
Ingredients:
- 8 unsalted butter
- 2 flour
- 1/4 sugar
- 1/2 salt
- 1/4 cinnamon
- 1/4 sugar
- 2
Instructions:
1. Cut butter into 1/2 inch pieces and put in freezer.
2. Put dry ingredients in cuisinart and pulse to mix.
3. Add butter, pulse until you have pea sized bits of butter.
4. With machine running add water and stop BEFORE you have a solid mass.
5. It should be crumbly.
6. Dump out, divide in half and form each half into flat disks.
7. Wrap in plastic and refrigerate for at least 1 hour.
8. Roll dough into a rough circle and place on sheet pan with parchment.
9. Sprinkle pastry with 1/2 the cinnamon sugar.
10. Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar.
11. Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed.
12. With your thumb press down on the outside edge of the pastry circle to seal.
13. Baked at 400 until pastry is nicely browned.
14. Cool.
Title: Pecan Crescents
Ingredients:
- 1/2 butter
- 6 confectioners' sugar
- 1 vanilla
- 1 pecans
- 1 confectioners' sugar
Instructions:
1. Cream butter and sugar in large bowl.
2. Add vanilla and blend well.
3. Add sifted flour and mix thoroughly.
4. Add finely ground pecans and blend.
5. Shape into crescents (use 1 tsp full) and place on greased cookie sheet.
6. Bake in 350-degree F oven for about 12 minutes.
7. Roll in confectioners' sugar while still warm. I use a ziplock bag for this - Put a bit of 10x sugar in bag, place in cookie and gently toss. These cookies break and crumble fairly easily, so very gently coat!
8. Enjoy! These freeze very well. Just remove from freezer well ahead of serving time and allow to defrost at room temperature.
Title: Marshmallow Chocolate Cookies
Ingredients:
- 3 all-purpose flour
- 2/3 baking soda
- 1/2 white sugar
- 1 light brown sugar
- 1 salted butter
- 1 eggs
- 2 pure vanilla extract
- 2 mini marshmallows
- 2
- 8
Instructions:
1. Preheat oven to 350°F Until you are to ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer - otherwise they will thaw too rapidly.
2. In medium bowl combine flour, cocoa, and baking soda. Set aside.
3. Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. 4. Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff.
4. Gather 4-5 marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball.
5. Place balls on ungreased baking sheets, 2-inches apart. Bake 15 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.
Title: Apple Crisp
Ingredients:
- 4 sliced apples
- 2/3 - 3/4 brown sugar
- 1/2 flour
- 1/2 oats
- 1/3 butter
- 3/4 margarine
- 3/4 cinnamon
- nutmeg
Instructions:
1. Heat oven to 375.
2. Grease square pan.
3. Slice apples and place in pan.
4. Mix remaining ingredients and sprinkle over apples.
5. Bake for 30 minute Until apples are tender.
Title: Hot Orange Pudding (Hsi-Mi-Chu-Keng)
Ingredients:
- 1/2 pearl tapioca
- 1 orange
- 2 1/2 cold water
- 1/4 sugar
Instructions:
1. Cover the tapioca with 1/2 cup of cold water in a small bowl. Let soak at least 4 hours.
2. Peel the orange and remove the white membrane. Cut the orange meat into small pieces.
3. Combine 2 cups cold water with sugar in a sauce pan. Bring to a boil over high heat, and stir until the sugar is dissolved.
4. Drain the tapioca and slowly pour it into the saucepan, stirring constantly. Cook over medium heat, continually stirring, for 2 minutes, or until the pudding thickens.
5. Stir in the orange pieces, and bring to a boil again.
6. Serve hot.
Title: Saucepan Fruit Bars
Ingredients:
- 9 Bourbon
- 2 water
- 3/4 flour
- 1 baking soda
- 1 salt
- 1/2 egg
- 1/4 sweetened condensed milk
- 1 powdered sugar
- 1
- 14
Instructions:
1. Crumble mincemeat into large saucepan.
2. Add water.
3. Stir over medium heat until lumps are thoroughly broken and water is absorbed.
4. Cool.
5. Stir in fruits, nuts, milk, egg and bourbon.
6. Mix flour with baking soda and salt and stir into fruit mixture until well blended.
7. Spread into greased 13x9" pan.
8. Bake at 350° for 30 minutes or until toothpick inserted in center comes out clean.
9. Cool on rack.
10. Cut into 2x1" bars. Makes about 48.
11. Store airtight in cool dry place.
12. Keeps about 2 weeks. Sift with powdered sugar just before serving.
13. Can be frozen.
Title: Chocolate Soufflé Cakes
Ingredients:
- 1 butter
- 1 instant coffee powder
- 1 eggs
- 2 plain fat-free yogurt
- 2 sugar
- 1 brown sugar
- 1/2 all-purpose flour
- 1/4 cinnamon
- 1/4
Instructions:
1. Heat oven to 375°F Spray bottoms only of 8 (10 oz) ramekins with cooking spray.
2. In saucepan, heat chocolate, butter and coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
3. In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
4. In another medium bowl, beat egg yolks and yogurt on medium speed until blended. Gradually beat in granulated sugar, brown sugar and chocolate mixture.
5. Stir in flour, cocoa and cinnamon just until blended.
6. Fold in egg whites.
7. Spoon into ramekins.
8. Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from ramekins to cooling rack. Cool 15 minutes.
Title: Ginger Mousse
Ingredients:
- 1 unflavored gelatin
- 2 cold water
- 1 half-and-half
- 2 eggs
- 1/4 granulated sugar
- 2 -3 crystallized ginger
- 2 white rum
- 2 granulated sugar
- 1/8 salt
- crystallized ginger
Instructions:
1. In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
2. Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
3. In the top of a double boiler, beat egg yolks until blended; beat in 1/4 cup sugar. Gradually stir in hot half and half; place over hot water. Stir constantly until warmed through.
4. Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
5. In a medium bowl, beat egg whites until stiff but not dry; stir in remaining 2 Tablespoons sugar and the salt. Carefully fold egg-yolk mixture into egg-white mixture.
6. Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.
Title: Pinto Bean Cake
Ingredients:
- 1 sugar
- 1/4 butter
- 1 egg
- 2 pinto beans
- 1 flour
- 1 baking soda
- 1 cinnamon
- 1/2 ground cloves
- 1/2 allspice
- 2 apples
- 1 pecans
- 1 vanilla
Instructions:
1. Preheat oven to 375 degrees.
2. Cream sugar and butter.
3. Add eggs and mashed pinto beans and mix well.
4. Sift together dry ingredients and add to sugar mixture.
5. Stir in apples, nuts and vanilla.
6. Pour into greased Bundt pan and bake for 45 minutes.
Title: Easy Almond Biscotti
Ingredients:
- 1/2 sugar
- 1/2 butter
- 4 all-purpose flour
- 5 baking powder
- 2 salt
- 2
- 1/4
Instructions:
1. Beat sugar and butter in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well.
2. Combine flour, baking powder and salt in large bowl; mix well.
3. Stir egg white mixture and almonds into flour mixture until well blended.
4. Spray 8X8-inch loaf pans with nonstick cooking spray. Spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until tooth pick inserted in centers comes out clean. Remove from oven; turn out onto cutting board.
5. As soon as loaves are cool enough to handle, cut each loaf into (1/2-inch-thick) slices. Place slices, cut sides down, on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely. Store in airtight container.