lumicero/recipes-ing2inst huggingface dataset:
Title: Peach Squares
Ingredients:
- 1 1/2 all-purpose flour
- 1 3/4 granulated sugar
- 1/3 light brown sugar
- 1/3 table salt
- 12 unsalted butter
- 1 1/2 lemon zest
- 1/2 fresh lemon juice
- 1/2
- 1
Instructions:
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
3. Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
4. Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
5. Transfer 1/2 cup flour mixture to small bowl and set aside.
6. Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
7. Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
8. While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
9. Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
10. Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
11. Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
12. Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
13. Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
14. To Reheat.
15. To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.
Title: Pioneer Sugar Cookies
Ingredients:
- 2 1/2 flour
- 1/2 baking soda
- 3/4 salt
- 1/2 butter
- 1 egg
- 1/2 shortening
- 1 sugar
- 1 vanilla
- 2 milk
Instructions:
1. All ingredients should be at room temperature.
2. Sift together flour, soda, and salt.
3. Cream together butter, shortening, sugar, and vanilla.
4. Add egg. Mix until fluffy.
5. Stir in dry ingredients until smooth.
6. Blend in milk.
7. Drop by teaspoonful onto greased cookie sheet.
8. Flatten with bottom of glass dipped in suger.
9. Bake at 375 degrees 10-12 minutes. Cool.
Title: Lemon Icebox Cake
Ingredients:
- 1 instant lemon pudding mix
- 2 eggs
- 0.5 milk
- 1/2
- 4
- 1
Instructions:
1. Combine cake mix, 1 pkg. pudding mix, lemonade concentrate oil and eggs. Beat two minutes on medium speed. Add soda and mix just til blended.
2. Transfer to a greased 9x13 pan.
3. Bake at 350* for 35-40 minutes or til done.
4. Allow to cool completely.
5. In a bowl, combine remaining pkg. of pudding mix and milk. Whisk until combined and allow to "set" until fairly thick (about 5 minutes) and then fold in whipped topping.
6. Spread over cooled cake. Refrigerate until ready to serve and refrigerate leftovers.
Title: Max's Oreo Pudding Cups
Ingredients:
- 1 pudding
- 2 butter
- 1/2 graham cracker crumbs
- 2 Cool Whip
- 4
Instructions:
1. Make Pudding according to box but only chill 5 minutes.
2. In medium bowl, mix graham cracker crumbs and butter.
3. Press 1/4 mixture into bottom of each custard cup by using bottom of another custard cup.
4. Spoon equal amounts of chilled pudding into each cup.
5. Chill 1 hour.
6. Top each cup with 1 tablespoon of cool whip.
7. Sprinkle with crushed Oreos.
Title: Fluffy Frosting
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 1 Cool Whip
Instructions:
1. Beat milk and pudding together for 2 minutes using a wire whisk.
2. Gently stir in Cool Whip.
3. Spread on cake and refrigerate.
Title: Banana Bread for Vegans
Ingredients:
- 2 whole wheat flour
- 1 baking soda
- 1/2 vegan margarine
- 2/3 ground flax seeds
- 2 hot water
- 2 bananas
- 2 1/3 cinnamon
- 1 carob powder
- 1 vegan chocolate
- 1/4
Instructions:
1. Preheat oven 350°F
2. Grease a 9" pan.
3. In a bowl, combine flour, soda, and the spices.
4. In a separate cup, combine the flax seed with hot water and let sit about 1 minute.
5. To the flour mixture, add softened or melted margarine and agave nectar. Stir.
6. Add in mashed banana with the egg replacer/flax mix and blend well. When everything is blended, stir in the chocolate.
7. Pour batter into the pan.
8. Bake in preheated oven for 60-65 minutes or when the toothpick comes out clean.
9. Cool bread for 10 minutes before serving.
Title: Lavender Shortbread Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 icing sugar
- 2 dried lavender blossoms
- 1 dried spearmint
- 1/8 cinnamon
- 1 unsifted flour
Instructions:
1. Preheat oven to 325 degrees F.
2. Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
3. Cream the butter until light and fluffy.
4. Stir in the sugar, lavender, spearmint and cinnamon.
5. Work in the flour and blend until the mixture is crumbly.
6. Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
7. Bake 25 to 30 minutes, or until lightly golden around the edges.
8. Gently lift both the foil and shortbread out of the pan onto a cutting surface.
9. Slice the bars with a serrated knife.
10. transfer to a wire rack to cool completely.
11. Store in a tightly sealed tin.
Title: Prune Cake
Ingredients:
- 12 dried prunes
- 1 1/2 water
- 18 1/2 eggs
- 3
- 1/3
Instructions:
1. Combine prunes and water in a microwave safe bowl.
2. Microwave on high for 2 minutes.
3. Drain reserving liquid.
4. Puree prunes in a food processor or blender.
5. Preheat oven to 350 degrees.
6. Grease and flour a large bundt pan.
7. In a large bowl blend cake mix, eggs and prune liquid and oil.
8. Beat on medium speed for 3 minutes.
9. Stir in prune puree and beat for 1 more minute.
10. Bake at 350 degrees for 40-45 minutes.
11. Cake is done when toothpick inserted in center of cake comes out clean.
Title: Velveeta Cheese Fudge
Ingredients:
- 1 butter
- 1 Velveeta cheese
- 4 powdered sugar
- 1 vanilla
- 1
- 1/2
Instructions:
1. In a saucepan melt butter and Velveeta cheese.
2. Sift together sugar and cocoa.
3. Add the cheese and butter mixture, vanilla and nuts and mix well.
4. Spread into a buttered 9 x 13 - inch pan.
Title: Ishtah Bil Aasil
Ingredients:
- 1 2/3 water
- 1 sugar
- 1 honey
- 1/2 water
- 10 cornstarch
- 3 milk
- vanilla
Instructions:
1. Combine all the ingredients in a small pot to make the aasil, let boil for about 7 minutes. Sit aside let cool.
2. To make Ishtah:
3. In a cup filled with 1/2 cup cold water add the above amount of cornstarch.
4. Stir well.
5. Place 3 cups into a medium pot and add the cornstarch/water mixture to the cold milk and stir well.
6. Add vanilla.
7. Stir frequently and let milk come to a boil.
8. Let milk boil on low until very thick, but pay very careful attention that milk doesnt scorch all the time it is on the stove.
9. Spoon the pudding like cream into small bowls.
10. Let cool.
11. Then place in the refridegerator until firm, approximately 1 1/2 hours.
12. Before serving spoon the aasil over it, about 2-3 Tbsp or more if desired.
13. Enjoy!
Title: Potato Chip Cookies Dipped in Chocolate
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1 vanilla
- 1/4 table salt
- 1/2 all-purpose flour
- 2 canola oil
- 2
- 4
- 1
Instructions:
1. Preheat your oven to 350 degrees F.
2. Line your baking sheet with parchment paper {I had waxed and used it with good results} and set aside. I used my Kitchen Aid with regular beater {but a hand beater would work just as well} and creamed together the butter with 1/2 cup of the sugar until lightly and fluffy, then mixed in the vanilla until smooth. Add the almonds, potato chips and flour together and mix until a huge bowl of crumbly looking dough; it will be moist though.
3. Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass or measuring cup to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little.
4. Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.
5. If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave {I do it this way-- 30 seconds, stir, repeat}. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.
6. OMGoodness -- DELISH :).
Title: Bonuelos
Ingredients:
- 250 water
- 100 butter
- 2 sugar
- 1 salt
- 100 flour
- 3 eggs
- 1 lemon, zest of
- 1 olive oil
- 100
Instructions:
1. Place the oil and water in a bowl.
2. Melt the butter and when cool add to the oil.
3. Add the salt and lemon rind.
4. Add the fruit; mix thoroughly.
5. Add 1 egg at a time, mixing well.
6. Using a spoon, deep fry 1 spoonful of this mixture.
7. Place on a kitchen/paper towel to drain.
8. Pour over any sauce of your liking--chocolate, syrup, strawberry etc.
Title: English Berry Trifle
Ingredients:
- 1/2 granulated sugar
- 3 cornstarch
- 1/4 salt
- 3 milk
- 3 butter
- 3 margarine
- 2 vanilla extract
- 1 ladyfingers
- 1 sherry wine
- 2 strawberries
- 2 raspberries
- 1 granulated sugar
- 2
Instructions:
1. Mix 1/2 cup sugar, the cornstarch and salt in saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, vanilla extract and almond extract. Cover and refrigerate at least 3 hours.
2. Split ladyfingers lengthwise into halves. Layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl. Sprinkle with 1 tablespoon of the sherry. Layer half of the strawberries and half of the cold egg yolks mixture over ladyfingers; repeat. Cover and refrigerate at least 4 hours but no longer than 8 hours.
3. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.
Title: Vegan Lemon Cupcakes
Ingredients:
- 2 soymilk
- 2 apple cider vinegar
- 2 1/2 all-purpose flour
- 1/4 cornstarch
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 2/3 canola oil
- 1 1/4 granulated sugar
- 1 vanilla extract
- 1/2 lemon zest
- 1
- 2
Instructions:
1. Preheat oven to 350, line pans with paper liners. W.
2. hisk together soy milk and vinegar in large bowl and set aside to curdle.
3. Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts.
4. In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients until no large lumps remain. Mix in lemon zest.
5. Fill cupcake liners 2/3 full and bake 20-22 minutes.
Title: Linzer Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 lemon rind
- 1 lemon juice
- 1 flour
- 1 ground hazelnuts
- 1 cinnamon
- 1/2 clove
- 1/2
Instructions:
1. Preheat oven to 375.
2. Cream butter and sugar with electric mixer. Add egg yolk and beat until light and fluffy. Add grated lemon rind and juice, then add cocoa and blend. Set aside.
3. Mix flour, nuts, and spices. Pour the butter/egg mixture into the dry ingredients. Mix with a fork or hands as for a piecrust. Dough will be soft. Place in a bowl cover, and refrigerate for an hour.
4. Take half-teaspoonfuls of dough and roll into balls. Place 1" apart on ungreased cookie sheet (cookies should not spread much). With your pinkie finger, make a small indentation in the center of each cookie - don't punch through to the cookie shet. Fill the indentation with a dab of raspberry (or cherry, or strawberry) jam.
5. Bake for 12 minutes. Loosen cookies from the sheet when they're first out of the oven, but leave on the sheets until they're cool.
Title: Special Mocha Cupcakes
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/3 baking soda
- 1 salt
- 1/2 eggs
- 2 brewed coffee
- 1/2 cider vinegar
- 1/2 vanilla extract
- 3 butter
- 3 confectioners' sugar
- 3 brewed coffee
- 3
- 1/3
- 2
- 1 -2
- 1/2
Instructions:
1. In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, mix the eggs, coffee, oil, vinegar and vanilla.
2. Add to dry ingerdients; mix well.
3. Fill paper-lined muffin cups three-fourths full.
4. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
5. Cool for 10 minutes before removing from pan to a wire rack to cool.
6. For frosting, in a small microwave-safe bowl, melt chips; stir until smooth.
7. Add butter; beat until blended.
8. Gradually beat in confectioners' sugar and coffee.
9. Pipe frosting onto cupcakes.
10. Top with sprinkles; gently press down.
Title: Chocolate-Chile Icebox Cake
Ingredients:
- 1 1/2 cayenne powder
- 2 confectioners' sugar
- 1 vanilla extract
- 2 heavy cream
- 1 chocolate graham crackers
- 1
- 12
Instructions:
1. Refrigerate a metal bowl and beaters from an electric mixer (or the work bowl and whisk attachment of a stand mixer) until very cold. Combine cocoa powder, New Mexican chile powder, cayenne, confectioner's sugar, vanilla and cream in bowl; beat on medium speed until soft peaks form. Remove and reserve 1/3 cup of whipped cream.
2. Spread 1 tablespoon of whipped cream on serving plate with a spatula to hold cake to plate. Top with two whole graham crackers placed side-by-side. Spread graham crackers with about 1/6 of the whipped cream in an even layer. Top with two more remaining graham crackers, and repeat cycle until graham crackers and whipped cream are finished, ending with a layer of whipped cream. Smooth top, and use reserved whipped cream to spread onto the sides of cake. Cover with plastic wrap and place in the fridge overnight. Top with a pinch more cocoa and a pinch more chile powder before slicing.
Title: Lightly Lemony Buttercream Frosting
Ingredients:
- 1/2 sweet butter
- 3 1/2 powdered sugar
- 3/4 pure vanilla extract
- 1/3 lemon juice
- 5 half-and-half
Instructions:
1. With an electric mixer on low-speed, cream butter, sugar, vanilla and lemon juice.
2. Slowly add the half-and-half until the frosting is creamy.
3. Beat well, but do not overmix or the frosting will seperate.
4. Ice to your heart's content!
5. Makes enough for one 9-inch 2-layer cake or one dozen cupcakes.
Title: Italian Pizzelle Cookies
Ingredients:
- 1 oleo
- 1 1/3 butter
- 6 sugar
- 1 1/2 eggs
- 1 1/2 flour
- 1 baking powder
Instructions:
1. Melt oleo or butter and mix in sugar.
2. Let mixture cool.
3. Add eggs and flour.
4. Add baking powder and anise flavoring.
5. Add additional flour as needed to make soft dough.
6. Refrigerate dough to make it easier to work with.
7. Drop by spoonfuls onto your pizzelle iron.
8. Cook 1 minute or until lightly golden brown.
9. Let them cool before stacking, this will help make your cookies crisp.
Title: Heath Toffee Brownies
Ingredients:
- 1 1/2 white sugar
- 3/4 flour
- 3/4 eggs
- 3 butter
- 3/4
- 8
Instructions:
1. Melt the butter in a pot, remove from the heat and stir in the white sugar.
2. Once that is combined, mix in your cocoa, then beat in the eggs.
3. Once everything is combined really well, stir in your flour until just combined. The less you stir, the less cakey these are going to be and more chewy.
4. Preheat oven to 350.
5. Line an 8x8 inch pan (for thicker brownies) or a 9x13 inch pan (for thinner brownies) with parchment paper and then pour brownie mixture inches (I didn't use parchment paper at all and just greased my pan with the butter wrappers).
6. Bake in a 350 oven for 15 to 25 minutes, depending on which pan you are using, until the brownies start to pull away from the edge of the parchment paper. The 9x13 inch will bake faster than the 8x8 inch pan.
7. Open the oven and pour the bag of chips on top, spreading out evenly. Place back in the oven for 1 to 2 minutes to make sure they melt, and then remove.
Title: Mexican Wedding Cookies, With a Twist!
Ingredients:
- 1 butter
- 1/2 icing sugar
- 1 vanilla
- 2 1/4 flour
- 1/4 salt
- 3/4 pecans
- 1 frozen cranberries
Instructions:
1. Heat oven to 400°F.
2. Mix butter, sugar & vanilla in a bowl.
3. Work in flour, salt & pecans until dough holds together.
4. Form 1" balls of dough around 1 cranberry each.
5. Place on ungreased baking sheet & bake 10 to 12 minutes or until set but not brown.
6. Cool slightly & roll balls in icing sugar.
7. cool completely & roll in icing sugar again.
Title: Southern Living Marvelous Banana Cake
Ingredients:
- 1 butter
- 3 sugar
- 2 eggs
- 4 all-purpose flour
- 3 3/4 baking soda
- 2 buttermilk
- 1 vanilla extract
- 1 Bourbon
- 2 pecans
- 1 lemon juice
- 1/2 butter
- 1 powdered sugar
- 1/3 powdered sugar
- 16 milk
- 3 coconut
- 3 -4 pecans
- 1
- 2/3
Instructions:
1. Cream butter; gradually add sugar, beating will at medium speed of an electric mixer.
2. Add bananas; mix until smooth.
3. Stir in eggs.
4. Combine flour and baking soda; add to banana mixture alternately with buttermilk, beginning and ending with flour mixture (mixing after each addition).
5. Stir in vanilla, bourbon (or juice) and pecans.
6. Pour batter into 3 greased and floured 9 inch round cake pans.
7. Bake at 350 degrees for 35 to 40 minutes; cool in pans 10 minutes and remove cake from pans.
8. Cool completely on wire racks.
9. Spread Banana Nut Frosting between layers and on top of cake.
10. Yield: one 3 layer cake.
11. Banana Nut Frosting:
12. Combine banana and lemon juice; set mixture aside.
13. Cream softened butter at medium speed of an electric mixer; add powdered sugar and milk and mix well.
14. Add banana mixture, beating until fluffy.
15. Stir in toasted coconut and chopped pecans.
16. Yield: 3 1/2 cups.
Title: Even if You Don't Like Pistachio Frosting
Ingredients:
- 1 instant pistachio pudding mix
- 1 milk
- 1
Instructions:
1. In a bowl, whisk milk into pudding mix and let rest for five minutes to thicken.
2. Empty whipped topping into a large mixing bowl. Gently fold pudding into topping until well combined. Refridgerate until ready to frost cake or cupcakes.
3. This makes enough to frost one layer cake or about 18 cupcakes.
4. Don't like pistachio? Try other instant pudding flavors! This works great with vanilla (also good in cream puffs), chocolate, etc.
Title: Chocolate Goodness Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/4 peanut butter
- 2 eggs
- 1 vanilla extract
- 1 whole wheat flour
- 1/3 quick oats
- 1/3 cocoa powder
- 1/2 baking soda
- 1/2
- 1/3
Instructions:
1. Preheat oven to 350.
2. Mix together first 5 ingredients in large bowl. In another bowl mix together remaining ingredients.
3. Add dry mixture to wet mixture and mix until combined.
4. Line cookie sheet with parchment paper and drop cookies on using a 1-inch cookie scoop and flatten.
5. Bake for 10 minutes. Cookies will be soft when done.
Title: Almond Cookies
Ingredients:
- 1 1/4 Splenda sugar substitute
- 1 egg
- 1 butter
- 1/2
- 1/4
Instructions:
1. Mix all well and form into 24 small balls.
2. Press flat on anbungreased cookie sheet. Decorate with an almond slice if you like.
3. Bake at 350 for 8 minutes.
Title: Erin's Best Carrot Cake
Ingredients:
- 2 sugar
- 3 eggs
- 1 1/2 baking soda
- 2 vanilla
- 2 flaked coconut
- 1 flour
- 1 cinnamon
- 3 carrots
- 2 salt
- 2 walnuts
- 1
Instructions:
1. Cream together sugar and eggs.
2. Add all remaining ingredients and mix thoroughly and pour into a greased and floured Angel Food or Bundt pan.
3. bake at 300 for 1 hour and 15 min.cool and eat or frost lightly as desired.
Title: Applesauce Cinnamon Microwave Mug Cake
Ingredients:
- 3 applesauce
- 3 maple syrup
- 3 flour
- 1/2 cinnamon
- 1/2 vanilla
Instructions:
1. Mix all ingredients in a mug.
2. Microwave on high for 2:22.
Title: Chocolate Rice Krispies
Ingredients:
- 1 milk
- 2 chocolate chips
- 2 shortening
Instructions:
1. In heavy 2-quart saucepan, melt chocolate and shortening over low heat, stirring constantly.
2. Remove from heat.
3. Stir in Rice Krispies.
4. Spread warm mixture in 9x9x2" pan coated with cooking spray.
5. Chill until firm.
6. To serve, cut into 2x1" bars.
7. Makes approximately 32.
Title: Terminally Lazy Chocolate Cake
Ingredients:
- 1 1/2 flour
- 1 light brown sugar
- 3 baking soda
- 1 salt
- 1/2 cinnamon
- 1 ginger
- 1 clove
- 1/2 cider vinegar
- 6 vanilla
- 1 water
- 1 1/2
- 1
Instructions:
1. Sift the flour, sugar, cocoa, baking soda, salt and spices together into an 8-inch X 8-inch pan.
2. Make 3 holes in the mixture.
3. Pour oil in one hole, vinegar into the 2nd and vanilla in the 3rd.
4. Pour 1 c water over all.
5. Stir with a fork until all ingredients are blended.
6. Do NOT remove batter from pan.
7. Bake at 350° 45 minutes.
Title: Chocolate Glazed Chocolate Tart
Ingredients:
- 9 chocolate graham crackers
- 5 unsalted butter
- 1/4 sugar
- 1 1/4 heavy cream
- 9 bittersweet chocolate
- 2 eggs
- 1 pure vanilla extract
- 1/4 salt
- 2 heavy cream
- 1 3/4 bittersweet chocolate
- 1 light corn syrup
- 1 warm water
Instructions:
1. Make The Crust:
2. Preheat the oven to 350°F with rack in middle of oven.
3. Stir together all crust ingredients and press evenly onto bottom and 3/4 inchs up side of tart pan.
4. Bake until firm, about 10 minutes.
5. Cool on a cooling rack 15 to 20 minutes.
6. Make The Filling:
7. Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes.
8. Gently stir until smooth.
9. In another bowl whisk together eggs, vanilla, and salt, then stir into melted chocolate.
10. Pour filling into cooled crust.
11. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.)
12. Cool completely in pan on cooling rack, about 1 hour.
13. Make glaze:
14. Bring cream to a boil and remove from heat.
15. Stir in chocolate until smooth, then stir in corn syrup, then warm water.
16. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly.
17. Let stand until glaze is set, about 1 hour.
18. Cooks' note: Best to serve the tart the day it is made. However it can be made, without the glaze, 1 day ahead and chilled. Bring to room temperature before glazing to serve.
Title: Chocolate Pumpkin Mini Cakes
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 1 pumpkin
- 1 water
- 1 egg substitute
- 1/2
Instructions:
1. Pre heat Oven to 350.
2. Mix all ingredients in bowl.
3. Spray muffin tins with cooking spray.
4. Fill tins 3/4 full.
5. Bake 20 Minutes.
Title: Celebrate With Sensational Cookies
Ingredients:
- 1/2 unsalted butter
- 1/3 peanut butter
- 1/2 granulated sugar
- 3 granulated sugar
- 2 vanilla
- 2 all-purpose flour
- 1 1/2 icing sugar
- 26 -28
Instructions:
1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. Place butter and peanut butter in a large bowl. Using an electric mixer, beat on high until very creamy.
3. Beat in ½ cup (125 mL) sugar until well blended. Then beat in egg yolks, one at a time, scraping down sides as needed. Beat in vanilla and then flour until combined.
4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls, and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your finger to press into centre of each dough ball to form an indent.
5. Bake in preheated oven for 10 minutes. Remove from oven, place a peanut butter cup in indent and then continue to bake until golden and set, about 6 to 8 more minutes.
6. Remove to a rack to cool completely. When completely cool, dust with icing sugar.