lumicero/recipes-ing2inst huggingface dataset:
Title: Tofu House Chocolate Chip Cookies
Ingredients:
- 1 light margarine
- 1 Splenda granular
- 2 light corn syrup
- 4 firm silken tofu
- 1 vanilla extract
- 1 3/4 unbleached flour
- 1/4 whole wheat flour
- 1/2 baking soda
- 1/4 salt
- 12 chocolate chips
Instructions:
1. Preheat oven to 350°F
2. Cream margarine, splenda and corn syrup until light and fluffy.
3. Add tofu purée and vanilla; beat for 1 more minute.
4. Mix flours, soda and salt in small bowl.
5. Add to creamed mixture and mix at low speed.
6. Fold in chocolate chips.
7. Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes.
8. Cool on wire rack.
Title: Orange Walnut Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 unsalted butter
- 1 granulated sugar
- 3 eggs
- 1 orange, zest of
- 1 sour cream
- 3/4 walnuts
- 1/2 Grand Marnier
- 1/2 confectioners' sugar
- 1 orange, juice of
Instructions:
1. Position a rack in the center of the oven and preheat to 350°F
2. Lightly butter and flour the inside of a 12-cup fluted tube pan, tapping out the excess flour.
3. Sift the flour, baking powder, baking soda and salt into a bowl and set aside.
4. In a large bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute.
5. Add the sugar and beat until light in color and texture, about 2 minutes.
6. One at a time, beat in the egg yolks, then the orange zest.
7. Reduce the mixer speed to low and in three additions, beat in the flour mixture, alternating with the sour cream, scraping down the sides of the bowl as needed, until the batter is smooth.
8. Stir in the walnuts.
9. In a grease-free, medium bowl, using the electric mixer with clean beaters, beat the egg whites just until stiff peaks form.
10. Do not overbeat the whites, or they will look lumpy and watery.
11. Using a rubber spatula, stir about one-fourth of the whites into the batter to lighten it.
12. Pour the remaining whites on top and fold them in until they are incorporated. Scrape the batter into the prepared pan and smooth the top.
13. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes.
14. Cool on a wire cake rack for 10 minutes.
15. GLAZE.
16. To make the glaze, whisk the Grand Marnier, confectioners' sugar and orange juice to dissolve the sugar.
17. Brush about half of the glaze over the cake, letting it soak inches Invert the cake onto the cake rack, and place the cake rack over a cookie sheet.
18. Brush the remaining glaze over the cake.
19. Cool completely.
20. (The cake can be prepared up to 1 week ahead, wrapped tightly in plastic wrap, and stored at room temperature.).
Title: Cake Mix Cookies
Ingredients:
- 1 eggs
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In bowl mix together.
3. Roll into balls and place on cookie sheets.
4. Bake 8-10 minutes.
Title: Feel Free Diabetics,ambrosia Dessert
Ingredients:
- 1 sugar-free instant pudding mix
- 2 milk
- 1/2 mandarin orange
- 1/2 flaked coconut
- 2
Instructions:
1. Mix pudding with milk.
2. Add rest of ingredients.
3. Chill.
4. Serve.
Title: Diana's Apple Butter Cake
Ingredients:
- 1 granulated sugar
- 1 3/4 eggs
- 3 baking powder
- 3 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 2 all-purpose flour
- 1/2 apple butter
- 3 apples
- 1/3 walnuts
- 2 1/2 - 3 confectioners' sugar
- 1 apple butter
- 1 vanilla ice cream
- 2 -3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9 or 10-inch bundt pan.
3. With an electric mixer beat vegetable oil and sugar together.
4. Add eggs one at a time.
5. Sift together dry ingredients and blend into egg mixture.
6. By hand, stir in vanilla, orange juice, apple butter, apples and walnuts.
7. Stir until well combined.
8. Pour batter into prepared bundt pan.
9. Bake in preheated oven for 65 to 75 minutes or until cake tests done by inserting a cake tester or wooden skewer into cake and comes out clean. Remove from oven and let cool 10-15 minutes on a wire rack.
10. Then invert cake and remove from pan onto a serving plate.
11. Glaze:
12. Prepare glaze by combining apple butter and confectioners' sugar. Pour over top of cake.
13. Serve slices of cake topped with whipped cream, non-dairy whipped topping or serve with vanilla ice cream on the side, if desired.
Title: Almond Apricot Amaretto Mousse
Ingredients:
- 2 ladyfingers
- 5 eggs
- 1/2 sugar
- 1 salt
- 1 vanilla
- 1 milk
- 2 unflavored gelatin
- 2 3/4 cold water
- 2 heavy cream
- 2 amaretto liqueur
- 1/2
Instructions:
1. Cook apricots in a small amount of water according to package directions.
2. Drain,puree in a blender or food processor, and cool slightly.You will need 2 cups of apricot puree.
3. Beat egg yolks with sugar until mixture is light yellow; add salt.
4. Add vanilla to milk and bring to a boil.
5. Add milk to beaten egg yolks carefully.
6. Add pureed apricots and mix thoroughly.
7. Heat over low heat, stirring constantly, but do not let boil, until slightly thickened.
8. Soften gelatin in cold water; add to apricot mixture.
9. Chill in refrigerator or in a large bowl of cracked ice.
10. Whip cream (chill cream, bowl and beaters thoroughly).
11. Fold whipped cream into apricot mixture.
12. Beat egg whites until stiff and fold into whipped cream mixture.
13. Blend in the 1/2 cup Amaretto.
14. Line a 10 inch springform pan bottom and sides with the ladyfingers.
15. Brush ladyfingers generously with additional Amaretto.
16. Pour apricot mixture into ladyfinger-lined pan; chill at least 6 hours.
17. Before serving, sprinkle top of mousse with toasted almond slivers.
Title: Peanut Butter Angel Trifle
Ingredients:
- 1 creamy peanut butter
- 1/2 pecans
- 1/2
- 1
- 1/2
Instructions:
1. Whisk thawed whipped topping and peanut butter in a large bowl until thouroughly blended. Stir in mini chips.
2. In a trifle bowl, arrange half of the cubed angelfood cake, then top evenly with half of the peanut butter mixture and 1/4 cup of the nuts (if using). Repeat layers one more time.
3. Chill for at least 30 minutes, or overnight, before serving.
4. Refrigerate leftovers.
Title: Rosemary Biscotti
Ingredients:
- 3 1/2 all-purpose flour
- 1/2 parmesan cheese
- 1 dried rosemary
- 1 baking powder
- 1 salt
- 1/2 pepper
- 3 eggs
- 2/3 water
Instructions:
1. In a large bowl, whisk together the flour, cheese, rosemary, baking powder, salt and pepper.
2. Make a well in the center.
3. Whisk eggs with water.
4. pour into well.
5. Stir to combine.
6. On lightly floured surface knead dough until smooth (about 20 times).
7. Divide into thirds and roll each third into a log about 1 1/2 inches in diameter.
8. Place on ungreased baking sheet and flatten slightly.
9. Bake logs in preheated 350F degree oven (180C) for about 30 minutes or until golden.
10. Remove from oven and let cool for 5 minutes.
11. Cut diagonally into 1/2 inch thick slices.
12. Place cut side down on baking sheet and continue cooking for another 30 minutes, turning halfway through.
Title: Chewy Crispy Chocolate Chip Cookies the Skinny Way!
Ingredients:
- 1/2 all-purpose flour
- 1/2 whole wheat pastry flour
- 1/2 salt
- 1/4 baking soda
- 5 butter
- 1/4 granulated sugar
- 1/2 dark brown sugar
- 1 vanilla extract
- 1/3
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees and have your cookie sheet ready with parchment paper.
2. Important note: To get the best cookie, you must bake one batch at a time on the middle rack of the oven.
3. In a small skillet/pan, brown 3 tablespoons of the butter until golden brown. This takes about 3 minutes or so. You will smell the nutty aroma. Mmmmm, it's wonderful! When done, pour into a large mixing bowl; scrape everything out from that pan … you want all of that nutty flavor. Whisk in the remaining 2 tablespoons of butter until melted.
4. Whisk the sugar and vanilla into the butter until well mixed. Whisk in the egg white. Make sure it is nice and smooth. Let the batter stand about 5 minutes and whisk again for 20- 30 seconds.
5. Change to a rubber spatula and mix in the flours, baking soda and salt. Now stir in the chips. Let batter sit another 5 minutes.
6. Stir batter once or twice. Batter will be thick. Take 2 teaspoons of batter, roll into balls and lay them onto parchment paper. Gently press each cookie with the bottom of a glass or with your palm to flatten them a little.
7. You will have 12 cookies on the cookie sheet. If you have a 2 teaspoon cookie scoop that's great! It makes perfect scoops every time and is what I use to control cookie size. If you go to my favorite things I will tell you which one I like and where to purchase one (coming soon).
8. Bake for about 9 minutes or until cookies are a very light brown and a little puffy. Turn the pan around half way through baking time.
9. Let the cookies cool on the baking sheet for about 10 minutes (if you can wait that long). Bake your next sheet of 12 cookies.
Title: Dessert Salad with Green Grapes
Ingredients:
- 1/2 sugar
- 2 eggs
- 2 all-purpose flour
- 3/4 lemon
- 1 heavy cream
- 1 green grapes
- 3 pineapple chunk
- 1 miniature marshmallows
- 10 1/2
- 1/2
Instructions:
1. Get out your double boiler and combine eggs, sugar, flour and juices in it, and cook over simmering water until mixture is thickened; cool.
2. After it has cooled, fold whipped cream into this cooled mixture.
3. Fold remaining ingredients into your whipped cream mixture and cover it and Chill overnight.
Title: Twinkie Dessert
Ingredients:
- 9 instant vanilla pudding
- 1 bananas
- 3 -4 crushed pineapple
- 1 Cool Whip
- 1 milk
- 3
Instructions:
1. Cut Twinkies in half lengthwise.
2. Arrange in a 9x13-inch pan.
3. Mix pudding with milk and pour over Twinkies.
4. Slice bananas lengthwise and place over pudding.
5. Drain pineapple and place over bananas.
6. Cover with (thawed) Cool Whip.
7. Sprinkle chopped pecans over topping.
8. Enjoy!
Title: Jewish Apple Cake
Ingredients:
- 1 sliced apples
- 1 vanilla instant pudding mix
- 1 milk
- 1/2 eggs
- 1 vanilla extract
- 4
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a Bundt pan, I use Bakers Joy spray.
3. In a large bowl, mix cake mix, pudding mix, oil, milk, vanilla extract and eggs.
4. Mix thoroughly for 2 minutes or until well blended.
5. Pour 1/2 batter into Bundt pan.
6. Put 1/2 of the apples on top of the batter.
7. Sprinkle with 1/2 of the cinnamon sugar mixture.
8. Spoon the remaining batter on top of the apple-sugar mixture.
9. Put rest of apples on top of the batter and sprinkle the remaining cinnamon sugar mixture on top.
10. Bake@ 350 degrees Fahrenheit for one hour or until cake separates from side of pan.
11. Cool in pan for 15 minutes on wire rack.
12. Remove from pan.
13. Can dust with confectioners sugar.
Title: Coconut Bread Pudding
Ingredients:
- 8 milk
- 4 evaporated milk
- 4 sugar
- 1 coconut
- 1 butter
- 5 sugar
- 1 1/2
- 1/4
- 3
- 6
- 1
Instructions:
1. Preheat oven to 300°F
2. Soak bread in warm milk.
3. Beat eggs yolks and 1 egg white.
4. Gradually add evaporated milk, almond extract and sugar.
5. Add mixture to bread and milk, then add 1 1/2 cup of coconut and butter.
6. Bake for 1 hour and 20 to 30 minutes or until spatula comes out clean when inserted in center of pudding.
7. For meringue :.
8. Beat egg whites until fluffy, gradually adding sugar and almond extract.
9. Continue beating until stiff.
10. Pour over pudding.
11. Sprinkle with coconut.
12. Bake at 325 F for 5-7 minutes until slightly brown.
Title: Peaches and Cream Dessert Casserole
Ingredients:
- 1 1/2 rolled oats
- 1/4 light brown sugar
- 4 dark brown sugar
- 2 nectarines
- 2 eggs
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°; butter an 8-inch square baking dish.
2. Combine the rolled oats and sugar in a small bowl; set aside.
3. Distribute the peaches evenly in the pan.
4. Mix the eggs, vanilla, and cream in a bowl; pour over the peaches; top with the rolled oat mixture.
5. Bake for 35-40 minutes, or until the oats are browned and the peaches bubble up around the edges of the pan.
6. Serve hot or at room temperature.
Title: Vegan Lemon Buttercream
Ingredients:
- 1/4 shortening
- 1/4 soy margarine
- 2 icing sugar
- 2 fresh lemon juice
- 2 lemon zest
- 1 vanilla essence
Instructions:
1. In a small bowl cream shortening and margarine together until well mixed.
2. Add the icing sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well (this is easiest with hand held mixer). Add vanilla and beat for another 3-5 minutes until you have a smooth creamy and fluffy frosting.
3. Wrap tightly in plastic and refrigerate until needed. Pipe or spread over cakes and refrigerate to set.
Title: Godiva Chocolate Fondue
Ingredients:
- 4 heavy cream
- 1/2 vanilla
- 1/2
Instructions:
1. Heat heavy cream in a saucepan over low-medium heat until hot but not simmering.
2. Add chocolate and stir until melted.
3. Add vanilla and stir.
4. Transfer to fondue pot and serve with fresh fruit and pound cake.
5. Substitute vanilla with orange liqueur, kirsh or framboise for extra flare.
Title: Chocolate Hazelnut Butter Crisps
Ingredients:
- 2 1/4 flour
- 3/4 salt
- 1 1/4 butter
- 1 1/3 icing sugar
- 2 vanilla
- 1 hazelnuts
- hazelnuts
- icing sugar
Instructions:
1. Sift together flour and salt. Cream butter; gradually beat in sugar and vanilla. Gradually add dry ingredients to creamed mixture; blend until smoothly combined.
2. Stir in nuts. Form into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheet. Flatten to round about 2-inch diameter with bottom of glass dipped in flour.
3. Bake at 325F for 10 minutes or until lightly browned. Dip half of each cookie in melted chocolate. Garnish with whole hazelnuts. Let stand on wire rack until chocolate sets.
Title: Kossmans Devils Food Cake
Ingredients:
- 1 1/4 sugar
- 1/2 shortening
- 2 eggs
- 2 flour
- 1 cream of tartar
- 3 salt
- 1/4 milk
- 1 vanilla
- 1 baking soda
- 1
Instructions:
1. cream lard and sugar
2. add eggs.
3. add vanilla
4. salt and milk.( i add vinegar or lemon juice to milk it activates baking soda about teaspooon).
5. sift flour once then measure.
6. last all dry ingredients and sift together
7. add dry ingredients to wet ingredients
8. bake 350 degrees 30 minutes.
Title: Island Cookies
Ingredients:
- 1 2/3 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 ground nutmeg
- 6 unsalted butter
- 3/4 light-brown sugar
- 1/3 granulated sugar
- 1 banana
- 1 egg
- 1 vanilla
- 1 sweetened flaked coconut
- 1
- 6
- 1/2
Instructions:
1. Heat oven to 375 degrees F. Sift flour, powder, soda, salt, nutmeg into bowl.
2. On medium-high, beat butter in bowl until creamy. Add sugars and mashed banana; beat until light and fluffy. Beat in egg. Beat in vanilla.
3. On low, beat in flour mixture. Stir in chips, coconut, chopped pineapple and macadamia nuts. Drop by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets.
4. Bake in 375 degree F oven for 10 to 12 minutes or until lightly golden. Cool cookies on sheet on wire rack for 1 to 2 minutes. Transfer cookies to wire rack to cool completely.
Title: Elsie's Foolproof Pie Crust
Ingredients:
- 4 1/4 flour
- 1 3/4 shortening
- 1 sugar
- 1 1/2 salt
- 1 vinegar
- 1 egg
- 1/2 water
Instructions:
1. Combine flour, shortening, sugar and salt with a fork.
2. In a seperate bowl, combine vinegar, egg and water.
3. Combine all ingredients until moist.
4. Chill at least 15 minutes.
5. Roll out into 2 circles if using immediately and bake according to pie's directions.
Title: Crunchy Pears
Ingredients:
- 8 pears
- 1/2 orange marmalade
- 1/3 plain yogurt
- 1/2
- 1/3
- 1
Instructions:
1. Core pears from bottom, leaving stems intact.
2. Peel pears, leaving a small amount of peel at stem end.
3. Cut 1/4" from the bottom to level if necessary.
4. In a bowl, combine orange juice and orange marmalade; spoon over pears, letting excess drip into bowl.
5. Set aside for sauce.
6. Place wafer crumbs and almonds in a large shallow dish.
7. Roll pears in crumb mixture to coat the bottom 3/4 of each pear.
8. Place in a 13x9x2" baking dish coated with cooking spray.
9. Bake at 350* for 35-45 min.
10. or until tender.
11. Meanwhile, for sauce, combine yogurt and reserved marmalade mixture; refrigerate until serving.
12. Serve with warm pears.
Title: Astronaut Pie
Ingredients:
- 1 sweetened condensed milk
- 1 sour cream
- 1/4 graham cracker pie crusts
- 2
- 18
- 1
Instructions:
1. Combine sweetened condensed milk, sour cream, and drink mix. Fold in half of whipped topping. Spoon into crust. Top with remaining whipped topping. Chill several hours.
2. *Passive cooking time is refrigeration*.
Title: Date Fruit Cup, Egypt
Ingredients:
- 4 water
- 2 pitted dates
- 1/3 sugar
- 1/4 raisins
- 6 whole cloves
- 2 lemon juice
- 1/2 pistachios
- 1/2
Instructions:
1. Heat the water in a pot until boiling, then add the dates and cook for 5 minutes. Remove the dates with a slotted spoon, cool and peel, then set aside. Reserve the cooking water.
2. Bring the reserved water to a boil, add the sugar and stir until the sugar dissolves. Stir in the raisins, cloves, and dates, and cook for 15 minutes over medium heat. Add the lemon juice and cook for another 5 minutes, then remove from heat and allow to cool.
3. Place in fruit cups. Whip the cream until frothy, then spoon over the dates and sprinkle with pistachios before serving.
Title: Awesome Strawberry Banana Trifle - Sugar Free!!
Ingredients:
- 1 sugar-free banana cream pudding mix
- 3 skim milk
- 1 strawberry
- 4 Splenda sugar substitute
- 1 banana
- 1/2 - 1 lemon juice
- 1 Cool Whip Free
- 1
Instructions:
1. Blend pudding and skim milk according to package directions and set aside.
2. Sprinkle strawberry slices with Splenda packets and stir to coat evenly. Set aside.
3. Sprinkle lemon juice over banana slices and stir to coat each slice. This stops them from going brown. Set aside.
4. Break half the cookies up into small pieces and spread evenly over the bottom of a clear glass baking dish or a clear glass bowl.
5. Arrange the strawberry slices evenly over cookie layer.
6. Pour half the pudding over strawberries.
7. Break up the remaining cookies and sprinkle evenly over pudding.
8. Arrange banana slices evenly over cookies.
9. Pour remaining pudding evenly over banana slices.
10. Spread Cool Whip evenly over pudding.
11. Refrigerate at least 20 minutes, or until pudding is set.
12. If you like your cookies a little crunchier, eat this sooner. But it can be refrigerated for a few hours, also -- but the cookies will get softer. We like it both ways.
Title: Bisquick Shortcakes
Ingredients:
- 2 1/3 Bisquick
- 1/2 milk
- 3 sugar
- 3 butter
- margarine
Instructions:
1. Heat oven to 425.
2. Grease cookie sheet or 8" pan.
3. Mix ingredients until soft dough forms.
4. Drop by spoonfuls to form 6 biscuits or put into 8" pan.
5. Bake at 425 for 10 - 12 minutes.
6. Cool slightly, split biscuits and fill with sweetened fruit and top with real whipped cream.
Title: Arkansas Mud Cake
Ingredients:
- 1 butter
- 4 margarine
- 1 eggs
- 2 coconut flakes
- 1 1/2 sugar
- 1/3 all-purpose flour
- 1 vanilla extract
- 1 marshmallow cream
- 13 butter
- 1/2 margarine
- 6 milk
- 1/3 confectioners' sugar
- 4
- 1
Instructions:
1. Using electric mixer, and in a large bowl, cream butter.
2. Slightly beat eggs and add to butter.
3. Mix well.
4. Add coconut sugar, flour, cocoa, vanilla, and nuts; mix together.
5. This is a heavy batter.
6. Do not beat.
7. Spread batter in greased 9x13x2 inch pan.
8. Bake at 350 ¡F for about 45 minutes.
9. As soon as cake is taken from oven, spread marshmallow creme over top.
10. Cool for 20 minutes.
11. To prepare frosting, mix together all frosting ingredients, except nuts, using slow speed of mixer.
12. Pour over marshmallow creme.
13. Top with nuts.
Title: Black Forest Pudding Cake
Ingredients:
- 1 1/4 granulated sugar
- 1 flour
- 3 baking powder
- 2 salt
- 1/4 milk
- 1/2 butter
- 1/3 margarine
- 1 1/2 vanilla extract
- 1/2 light brown sugar
- 1/4 hot water
- 1 1/4 kirsch
- 1/4 cherry pie filling
Instructions:
1. Heat oven to 350°F.
2. Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
3. Add milk, melted butter and vanilla.
4. Beat until smooth.
5. Spread into 8 or 9 inch square baking pan.
6. Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl.
7. Sprinkle mixture evenly over batter.
8. Combine hot water and kirsch, pour it over the batter.
9. Do not stir.
10. Bake for 40 minutes or until the center is almost set.
11. Let rest 15 minutes.
12. Spoon into dessert dishes, spooning sauce from the bottom of pan over the top.
13. Serve with cherry pie filling.
Title: Sweet Milk Balls (Gulab Jamun)
Ingredients:
- 1 milk
- 1 panir
- 1/2 baking soda
- 1/2 baking powder
- 2 cornflour
- 2 cardamom powder
- 2 sugar
- 2 water
- 1 1/2 sugar
- 2 -3 cardamom pods
- 2 canola oil
Instructions:
1. To make khoya:
2. Take 2 and half cup of half-and-half in wok, and reduce it till the thickest consistency without turning brown.
3. To make chena:
4. Take 2 and half cup of 1/2 and 1/2 milk and spoil it with lemon juice.
5. Drain out the water and put the milk consistency in a cheese cloth and press it with some heavy weight so that all the remaining water comes out.
6. It takes about 60 minutes.
7. Now mix all the ingredients for the sweet balls.
8. Make into small walnut size balls.
9. On medium heat (NEVER ON HIGH HEAT) deep fry them like dark brown in colour.
10. To make sugar syrup.
11. Mix the water and sugar in a saucepan large enough to fit all the fried sweet balls.
12. Boil the mix until the sugar dissolves and keep boiling for 5 minutes.
13. Put the cardamom pods in the sugar syrup.
14. Then slowly drop down the fried milk balls.
15. Don't make mess by dropping much fried balls in smaller sauce pan.
16. This is because after soaking the sugar syrup the milk balls expands.
17. Boil it for 15 minutes on medium heat,all the milk balls will expand to double its size soaking the sugar syrup.
18. Serve it when it comes to the room temperature.
19. NOTE:-DO NOT USE WHOLE MILK OR SKIMMED MILK.
20. ONLY USE Half-and-half MILK.
Title: Chocolate Button Muffins
Ingredients:
- 2 eggs
- 250 milk
- 125 granulated sugar
- 100 brown sugar
- 100 vanilla extract
- 1 plain flour
- 400 baking powder
- 3 salt
- 1
- 150
Instructions:
1. Preheat the oven to 200c/400f/Gas mark 6.
2. Place the eggs, oil, vanilla extract, sugars and milk in a large mixing bowl and beat together.
3. In another bowl sift the flour, add the baking powder and salt and mix well.
4. Stir the chocolate pieces into the flour. Pour the liquid into the flour and mix togehter until just blended.
5. Line a muffin tray with paper cases and sill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes.
Title: Debbie Macomber's Five-Minute Cranberry Walnut Cobbler
Ingredients:
- 2 1/2 fresh cranberries
- 3/4 frozen cranberries
- 1/2 walnuts
- 2 granulated sugar
- 12 eggs
- 1/4 unsalted butter
- 1 flour
- 1 salt
Instructions:
1. Preheat oven to 350 degrees F. Have ready a 9" pie pan.
2. In pie pan, combine cranberries, walnuts, and 1/2 cup sugar. toss until coated.
3. In a medium bowl, whisk eggs, melted butter, remaining sugar and extract until blended. Fold in flour and salt until combined. Pour the batter over the cranberry mixture. Bake for 40 minutes until crust is golden and fruit bubbles. Transfer to a wire rack to cool.
4. VARIATION; In the summer try this substituting blueberries or strawberries, but cut the sugar added to the fruit in half.
Title: Apple Slices With Cinnamon Sugar
Ingredients:
- 1 1/2 granulated sugar
- 1/16 ground cinnamon
- 1 apple
Instructions:
1. Mix cinnamon and sugar in a small bowl.
2. Slice and core apple, placing apple slices on a small plate.
3. Sprinkle slices with the cinnamon sugar.