lumicero/recipes-ing2inst huggingface dataset:
Title: Light 'n Luscious Lemon Chiffon Cake
Ingredients:
- 1/2 light sour cream
- 1/2 lemon juice
- 1/4 vanilla extract
- 2 lemon peel
- 2 cake flour
- 1 sugar
- 1 baking powder
- 2 salt
- 1 1/2 cream of tartar
- 1 powdered sugar
- 1/2 lemon juice
- 1
- 1/2
- 1 3/4
- 3
Instructions:
1. In a large mixing bowl, combine the first seven ingredients.
2. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth.
3. In a small mixing bowl, beat egg whites until foamy.
4. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture.
5. Pour into an ungreased 10" tube pan with removable bottom.
6. Bake at 325* for 45-55 minutes or until cake springs back when lightly touched.
7. Immediately invert pan; cool completely.
8. Remove cake to a serving platter.
9. Combine glaze ingredients; drizzle over cake.
Title: Rhubarb and Orange Fool
Ingredients:
- 2 rhubarb
- 1 currant jelly
- 2 sugar
- 1 heavy cream
- 3
- 2/3
Instructions:
1. Place the orange juice and rind, the rhubarb, red currant jell and sugar in a saucepan. Cover and simmer gently for about 8 minutes, stirring occasionally, until the rhubarb is just tender, but not mushy.
2. Remove the pan from the heat , transfer the rhubarb to a bowl and let cool completely.
3. Drain the cooled rhubarb to remove some of the liquid. Reserve a few pieces of the rhubarb and a little orange rind for garnish. Puree the remaining rhubarb in a food processor or blender, or press through a sieve.
4. Stir th custard into the puree then fold in the whipped cream. Spoon the fool into individual bowls, cover and chill. Just before serving, top with the reserved fruit and rind. Serve with cookies.
Title: French Vanilla Coffee Mousse
Ingredients:
- 3 heavy whipping cream
- 2 instant coffee
- 1 1/2 vanilla extract
- 1 sugar
- 1/2
- 3/4
Instructions:
1. In a medium saucepan, combine 1 cup cream and coffee. Bring to a boil over medium-high heat; remove from heat.
2. In a medium bowl, combine chocolates. Through a fine-mesh strainer, strain cream mixture over chocolates; stir until chocolates are melted.
3. In a medium bowl, beat remaining 2 cups cream and vanilla at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold whipped cream mixture into chocolate mixture. Cover and chill. Chilling can take up to 4 hours.
Title: Raspberry-Almond Foldovers
Ingredients:
- 1 flour
- 1/2 butter
- 4 cream cheese
- 1/2 sugar
- 1/4
- 1
- 2
Instructions:
1. In medium bowl, beat flour, butter, cream cheese and almond extract with electric blender on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
2. Heat oven to 375. Divide dough in half (refrigerate other half of dough until needed). On lightly floured surface, roll half of dough 1/4 inch thick. Cut into 2 1/2 inch rounds. On ungreased cookie sheet, place rounds 1/2 inch apart. Reroll any remaining dough.
3. Place 1/4 t. of the jam off center on each cookie to within 1/4 inch of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
4. Bake 11-15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
Title: Sugar Free Apple Fritters
Ingredients:
- 1/2 egg
- 1 milk
- 1/2 Splenda granular
- 1/2 cinnamon
- 1/4 nutmeg
- 1/8 allspice
- 1/8 sour cream
- 1 self-rising flour
- 1 apples
- 9 Splenda granular
- 3/4 cinnamon
- 2 nutmeg
- 2 allspice
- 1 cornstarch
- 2
Instructions:
1. Heat oil to 375 degrees f.
2. combine in a bowl the beaten egg, milk, spelenda, nutmug, all spice, cinnamon, and sour cream. mix well and add flour.
3. dip apples in batter and carefully place in oil. cook for 1 to 2 minutes. turn and cook 1 to 2 minutes more. remove fritters and drain. maybe sprinkled with powdered sugar, if desired. serve warm but i prefer cold with sugar free ice cream.
4. sugar free powdered sugar.
5. ¾ cup of splenda.
6. 2 teaspoons cinnamon (optional).
7. 2 teaspoons nutmeg (optional).
8. 1 teaspoon all spice (optional).
9. 2 teaspoons of cornstarch.
10. place ingredients in a blender jar. cover and blend until splensa sweetener is a very fine powder. and that is your powdered sugar. it is so good.
Title: Tres Leche Cake
Ingredients:
- 6 3/4 cake flour
- 1 baking powder
- 1/2 kosher salt
- 4 unsalted butter
- 8 sugar
- 5 eggs
- 1 1/2 vanilla extract
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 half-and-half
- 2 heavy cream
- 8 sugar
- 1 vanilla extract
Instructions:
1. For the cake:
2. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
3. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
4. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
5. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
6. For the glaze:
7. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
8. Topping:
9. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Title: Mandarin Orange Upside Down Cakes
Ingredients:
- 1/4 butter
- 1/2 margarine
- 15 brown sugar
- 12 mandarin oranges
- 1 maraschino cherries
- 1 egg
Instructions:
1. Preheat oven to 350 degrees. Lightly brush muffin tins with melted butter; reserve remaining butter.
2. In a small bowl combine remaining butter and brown sugar; divinde mixture evenly among muffin cups.
3. Drain mandarin oranges, reserving 1/2 cup juice. Place 1 cherry in bottom of each muffin cup; arrange 3-4 orange segments around each cherry.
4. In a large bowl, combine cake mix, egg and reserved juice; mis until smooth. Divide batter evenly among cups.
5. Bake 25-30 min until golden brown. Immediately loosen cakes from sides of muffin cups.
Title: Slow Cooker Brownie Cake Squares
Ingredients:
- 2/3 all-purpose flour
- 2/3 sugar
- 1/3 baking powder
- 1 salt
- 1/4 fat-free evaporated milk
- 2/3 margarine
- 1/3 egg
- 1 vanilla extract
- 1 1/2
- 1
Instructions:
1. Coat 4-quart or larger slow cooker with cooking spray. Mix flour, sugar, cocoa powder, baking powder, and salt in bowl.
2. Combine milk, margarine, egg, and vanilla extract in another bowl. Mix in flour mixture until smooth, then stir in chocolate chips. Spread batter evenly in slow cooker.
3. Cover. Cook on low 2 to 3 hours, or until wooden pick inserted in center comes out clean. Let cool, uncovered, 15 minutes. Remove insert from cooker and invert contents over rack, or let cool completely in cooker before cutting into 12 squares.
Title: Honey Macaroonies
Ingredients:
- 1 1/2 flaked coconut
- 1/2 walnuts
- 1/2 all-purpose flour
- 1/2 brown sugar
- 3/4 butter
- 1/2 margarine
- 2 honey
- 36
Instructions:
1. In a large mixing bowl stir together rolled oats, flaked coconut, chopped walnuts, and flour; set aside.
2. In a saucepan combine brown sugar,butter or margarine, and honey,bring mixture to a boil, stirring often.
3. Pour over oat mixture, blending well.
4. For each cookie, press one level tablespoonful mixture into greased 1 3/4 inch muffin pan. (for flatter, crisper cookie place in 2-inch muffin pan).
5. Top each cookie with a candied cherry.
6. Bake at 350°F till well browned, 15-20 minutes (depending on the oven).
7. Cool 10 minutes in pan; remove to rack and let cool thoroughly.
8. Makes about 3 dozen.
Title: Cherries in the Snow
Ingredients:
- 3 white rice
- 3 1/3 milk
- 1/2 sugar
- 1/4 salt
- 1 butter
- 1 unflavored gelatin
- 1 heavy cream
- 1/2 cherry pie filling
- 1
- 1/4
- 2
Instructions:
1. Combine rice, 3 cups milk, sugar, salt and butter.
2. Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring occasionally.
3. Soften gelatin in remaining 1/3 cup milk. Stir into rice mixture. Add extracts and remove from heat and let cool.
4. Fold whipped cream into rice mixture and gently spoon into a 9x13 smoothing the top with a spatula. Refrigerate for at least 4 hrs or until thoroughly chilled.
5. Make the cherry topping by stirring the almond extract and a few drops of food coloring into the cherry pie filling (I usually use wilderness brand) and gently spread the cherry filling over the rice layer-being careful not to stir 'into' the rice layer.
6. Cover and refrigerate until ready to serve!
Title: Pretty in Pink Strawberry Cupcakes
Ingredients:
- 1 strawberry gelatin
- 1 strawberry
- 1 eggs
- 3/4
- 4
Instructions:
1. Preheat oven to 350ºF. Line muffin pans with paper liners.
2. Blend cake mix, gelatin, chopped strawberries, milk, oil and eggs in a large bowl. Mix until thoroughly combined.
3. Spoon batter into each cup, filling it 3/4 of the way full.
4. Bake in the middle of the oven until cupcakes are lightly golden and spring back when gently pressed - about 20-25 minute.
Title: Chocolate-Peanut Butter Glaze
Ingredients:
- 8 light corn syrup
- 3 half-and-half
- 2
- 1/2
Instructions:
1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
2. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
3. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Title: Chewy Chocolate Cookies
Ingredients:
- 1/3 granulated sugar
- 1/2 sugar
- 1 1/2 unbleached all-purpose flour
- 3/4 baking soda
- 1/2 table salt
- 1/4 table salt
- 1/8 dark corn syrup
- 1/2 vanilla extract
- 1 unsalted butter
- 1 dark brown sugar
- 12 bittersweet chocolate
- 1/3
- 4
Instructions:
1. Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
2. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
3. Divide dough into 16 equal portions; roll between hands into balls about 11/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do NOT overbake.
4. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Title: Coconut Macaroons
Ingredients:
- 3 caster sugar
- 1 1/4 cornflour
- 1/2
- 2
- 3
Instructions:
1. Preheat the oven to 160c. Line 2 baking trays with baking paper.
2. Place the egg whites into a small, clean, dry mixing bowl. Beat the egg whites with an electric beaters until stiff peaks form.
3. Add the sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.
4. Transfer the mixture to a large mixing bowl and fold in the coconut essence, cornflour and coconut with a large metal spoon.
5. Drop tablespoons of the mixture onto the lined baking trays, about 5cm apart.
6. Bake for 15-20 minutes, or until the macaroons are lightly golden. Allow the macaroons to cool on the tray before serving.
Title: Easy PNut Butter Cookies
Ingredients:
- 1 crunchy peanut butter
- 1 sugar
- 1 egg
Instructions:
1. Mix all ingredients in medium size bowl.
2. Roll into balls and place on ungreased cookie sheet.
3. Flatten with back of spoon.
4. Bake at 350° for 8-10 minutes.
Title: Peanut Butter and Fruit Cobbler for 1
Ingredients:
- 1/2 flour
- 1 honey
- 1 brown sugar
- 1
Instructions:
1. Preheat toaster oven to 350.
2. Put fiber one in a sealed plastic bag and crush till it is fine.
3. Add flour, and brown sugar to the bag and mix.
4. Add peanut butter and honey to the dry mixture in bag. Mix ingredients till it is well incorporated. It will be a crumbly mixture but should be able to hold it's form. If necessary, you can add some water to the mix.
5. Press half of the mixture into the bottom of a ramekin and bake for about 10 minutes.
6. Remove the ramekin from the over, add fruit then top with the remaining mixture.
7. Bake for an additional 5 to 10 minutes. Watch to make sure the topping does not burn.
Title: Coffee Liqueur Gateau
Ingredients:
- 4 brazil nuts
- 2/3 hazelnuts
- 2 3/4 all-purpose flour
- 2 caster sugar
- 3/4 Kahlua
- 7 butter
- 1/4 dark chocolate
- 6 1/2 confectioners' sugar
- 1 warm water
- 2 -3 instant coffee powder
- 2 confectioners' sugar
- 3 -4
- 5
Instructions:
1. Preheat oven to 350F degrees. Lightly grease an 8-inch round cake pan. Line the base and sides with parchment paper.
2. Place the nuts on a baking tray and roast for 5-10 minutes, or until golden. Rub the nuts vigorously in a clean dish towel to remove hazelnut skins. Place the nuts in a food processor and process until finely ground.
3. Transfer the ground nuts to a large bowl. Add in flour and 1/2 cup of the sugar. Mix well.
4. In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add in the remaining sugar, beating until the mixture is thick and glossy and the sugar is dissolved.
5. Fold the nut mixture, a third at a time, into the egg mixture using a metal spoon. Spoon the mixture into the cake pan and smooth the surface.
6. Bake for 35-40 minutes, or until top springs back when touched. Allow to cool in the pan.
7. Make the Coffee Cream: Combine the water and coffee in a small container or mug. In a small mixing bowl, beat the butter until light and creamy. Gradually pour in the melted chocolate, beating until well combined. Add in the confectioners sugar and the combined water and coffee. Beat until smooth.
8. Assemble the Gateau: Turn the cake onto a flat working surface. Using a sharp serrated knife, carefully cut the cake horizontally into three layers. Use the top layer as the base of the gateau.
9. Brush the first layer with half of the liqueur. Spread with one fifth of the coffee cream.
10. Place the second cake layer on top. Brush with the remaining liqueur and spread with one quarter of the remaining coffee cream. Place the remaining layer on top.
11. Spread top and sides of the cake with the remaining coffee cream.
12. Decorate the top of the cake with the chocolate buttons (if using). Dust the top of the cake with the confectioners sugar.
13. Refrigerate for 1 hour, or until firm.
14. NOTE (If you want to make the chocolate buttons for the top of the cake): Make chocolate buttons by melting 5 oz chocolate melts. Line two baking trays with baking paper. Place half the chocolate in an icing bag. Pipe small chocolate buttons onto the trays. Tap the trays lightly to flatten the buttons. Allow them to set. Peel off paper and use them to decorate the cake.
Title: Honey-Poached Peaches
Ingredients:
- 3 clear honey
- 4
- 6
Instructions:
1. Pour 2.5 c cold water into a large shallow pan or non-stick frying pan. Stir in the sugar and honey and cook over a low heat to dissolve the sugar. Bring to the boil, then bubble gently for 10 minutes.
2. Add the peaches, then cover and simmer in the sugar syrup for 5–10min until just soft. Remove with a slotted spoon, put on to a plate and leave to cool.
3. Boil the syrup for 10 mins until reduced to about 1 cup then cool and chill.
4. Skin the peaches if you want to and serve with a little of the honey syrup.
Title: Summer Peaches With Raspberries
Ingredients:
- 2 fresh lemon juice
- 2 pure maple syrup
- 2 raspberries
- 2
- 1
Instructions:
1. Peel, pit & slice the peaches, then place them in a medium container with a lid.
2. Sprinkle peaches with the juices & syrup, then cover & toss to coat completely.
3. Spoon peaches into stemmed glasses & top with fresh berries.
Title: Easy White Cake over Fruit - Diabetic Version
Ingredients:
- 2 flour
- 1 1/2 Splenda sugar substitute
- 2 1/2 baking powder
- 1 salt
- 1/3 canola oil
- 1 egg
- 1 vanilla extract
- 1 skim milk
- 2 rhubarb
- 1 strawberry
Instructions:
1. Preheat oven to 350.
2. Combine flour, 1 cup Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed.
3. In an oiled 9x13-inch cake pan, arrange rhubarb and strawberries. Sprinkle with second amount of Splenda. Cover fruit with cake mixture. Bake for 35-40 minutes or until the cake begins to brown.
Title: Tarte Au Chocolat
Ingredients:
- 300 bittersweet chocolate
- 250 heavy whipping cream
- 1 flour
- 125 butter
- 50 sugar
- 1 salt
Instructions:
1. Combine the flour, sugar and salt. Rub in the butter with your fingers. Add enough chilled water to make a dough. Refrigerate for at least 2 hours.
2. In an saucepan, bring the cream slowly to a boil. Turn the heat down to the lowest setting and add chocolate in pieces. Stir until the chocolate has melted and made a smooth cream.
3. Preheat the oven to 190°C.
4. Roll the pastry and lay it out in a buttered tart mold. Cook the pastry until it is golden (around 15 minutes). Let it cool.
5. Pour the chocolate filling into the tart crust. Cool the tart in the refrigerator. Take the tart out of the refrigerator at least 10 minutes before serving. Serve at room temperature.
Title: Roasted Strawberries
Ingredients:
- 1 fresh strawberries
- 1/2 sugar
Instructions:
1. Pre heat oven to 450 degrees.
2. In a bowl, combine strawberries and sugar.
3. Transfer strawberries to a rimmed baking sheet.
4. Roast in oven for 15 minutes, stirring every 5 minutes, until soft.
5. Let the pan cool on a rack.
6. Put strawberries and juice in a bowl, cover, and refrigerate.
7. Serve over vanilla ice cream (or use as a topping for any dessert desired.
Title: Easy Bread Pudding
Ingredients:
- 3 milk
- 2 1/4 eggs
- 2 brown sugar
- 3/4 ground cinnamon
- 1/2 vanilla extract
- 1 salt
- 1/4 raisins
- 1/2
Instructions:
1. Place bread cubes in a greased 9x9 inch baking dish.
2. Combine remaining ingredients.
3. Pour over bread cubes.
4. Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.
Title: Banana Split Pudding
Ingredients:
- 3 1/2 banana cream instant pudding
- 16 milk
- 1 crushed pineapple
- 20 bananas
- 4 -5 strawberries
- 5 -6
- 1
Instructions:
1. Place milk in a large mixing bowl, Add the pudding and beat 2 minutes or until thoroughly mixed.
2. Add the whipped topping and beat until both mixtures are combined.
3. Stir in the pineapple, place in refrigerator for 10 minutes.
4. Spoon about 11/2 cups pudding into a glass 4-quart bowl.
5. Top with 8 chocolate wafers, then bananas.
6. Repeat layers ending with pudding.
7. Spread whipped topping over pudding, place chocolate wafers around the rim of the bowl, add sliced strawberries as a garnish.
8. Chill 4 hours until set.
Title: Honey-Glazed Pear-Up-Side-Down Cake - Nytimes
Ingredients:
- 1/4 honey
- 3 bosc pears
- 3 fresh thyme
- 1 sugar
- 1 lemon, zest of
- 2 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 1/4 salt
- 1/2 unsalted butter
- 1 unsalted butter
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to caramelize and darken in colour, do not let honey burn; if it starts to smell burned, turn off heat.
3. Arrange pears, close together and cut-side down, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one side to the other until they turn golden, about 10 minutes.
4. Flip pears over their curved side and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
5. Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla, fold in flour and salt, stir in 1/2 cup of butter.
6. When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with the remaining 1 tbsp of butter. Pour batter over pears, spread almonds over batter and bake for about 25-30 minutes until done. Let cake cool for 30 minutes in the skillet before running an offset spatula or a thin sparing knife along edge of pan to loosen cake. Carefully invert cake into a platter. Serve warm or cooled.
Title: No Bake Apple Spice Cake (Low-Fat & Sugar)
Ingredients:
- 2 sugar-free instant vanilla pudding mix
- 4 skim milk
- 1 fat-free cool whip
- 1/8 nutmeg
- 1 cinnamon graham crackers
- 2 sugar-free instant vanilla pudding mix
- 1 skim milk
- 1 3/4 fat free cream cheese
- 1 fat-free cool whip
- 1 cinnamon
- 1/8
Instructions:
1. In a bowl mix the pudding mix, milk, whipped topping and nutmeg.
2. Layer the bottom of a 9 x 13 pan with 1 package of cinnamon graham crackers.
3. Top with 1/2 of the pudding mixture.
4. Layer with another layer of graham crackers.
5. Spread the both cans of the apple pie filling over the crackers.
6. Top with another layer of graham crackers.
7. Layer with remaining pudding mixture.
8. Layer with remaining graham crackers.
9. Mix all frosting ingredients together and spread over top layer of graham crackers. Your might need to microwave for a 10 seconds or so to make frosting easier to spread.
10. Cover and refrigerate at least 12 hours.
11. (Note: if using canned frosting, heat in microwave for 10 seconds, until easy to spread. Mix in cinnamon and spread over the top layer of graham crackers.).
Title: Mocha Pudding (Low Sugar)
Ingredients:
- 2 sugar-free instant pudding mix
- 3 instant espresso powder
- 2 2% low-fat milk
- 4
Instructions:
1. Beat dry pudding mix, espresso powder and milk with whisk 2 minutes.
2. Gently beat in Reddi-Wip.
3. Pour mixture into 8 dessert dishes (or cute mugs).
4. Refrigerate until ready to serve (at least one hour), then garnish with additional Reddwip if desired and a sprinkling of espresso powder.
Title: Apricot Rice
Ingredients:
- 2 1/2 apricots
- 1 rice
- 1 sugar
- butter
Instructions:
1. Boil the rice in water or a mixture of water and apricot nectar and sugar to taste.
2. Lower flame and cook until just soft.
3. Add butter and stir gently.
4. Mix in the chopped apricots ensuring that you do not break the grains.
5. Garnish with chopped almonds.
6. Serve hot/cold with cream.