lumicero/recipes-ing2inst huggingface dataset:
Title: Brown Sugar Apple Pie
Ingredients:
- 6 apples
- 1/2 light brown sugar
- 1 fresh lemon juice
- 1 salt
- 1 sugar
- 1/4 cornstarch
- ground cinnamon
- milk
- granulated sugar
Instructions:
1. Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes.
2. In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
3. In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
4. Transfer filling into the chilled pie shell; smooth the top with your hands.
5. Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
6. Moisten the edge of the pie shell with a pastry brush.
7. Invert the top pastry over the filling, center, and peel off the paper.
8. Press the top and bottom pastries together along the dampened edge.
9. Trim the pastry and crimp or flute edges as desired.
10. Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
11. Brush the top with a little milk and sprinkle with sugar.
12. Put pie in 400° oven on center rack; bake for 30 minutes.
13. Lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
14. Bake about 25 more minutes or until golden brown.
15. When done, there should be thick juices bubbling out of the steam vents along the edge.
16. Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.
Title: Healthier Brownies - Low Fat, Cholesterol Free
Ingredients:
- 1 unsweetened applesauce
- 1/4 water
- 1/4 egg substitute
- 1/4 walnuts
- cayenne pepper
Instructions:
1. Preheat oven to 325 degrees F.
2. In a large bowl, beat together the eggbeaters, applesauce, and water.
3. Add the brownie mix and mix until all the dry ingredients mix in with the wet ingredients.
4. Add walnuts and cayenne pepper if you wish.
5. Pour into an 8 by 8 baking sheet, sprayed with nonstick spray.
6. Bake for approximately 30-40 minutes.
Title: Rum Flan Cake
Ingredients:
- 1/2 sugar
- 3 eggs
- 2 sugar
- 1/2 evaporated milk
- 13 rum
- 1 cake flour
- 2 sugar
- 3/4 baking powder
- 1/4 salt
- 1 rum
- 1/4 cream of tartar
- 2 sugar
- 3
- 1
- 3
- 1/4
Instructions:
1. Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan.
2. Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum.
3. Set aside.
4. To make cake batter, sift flour with sugar, baking powder and salt.
5. Place in small bowl and make well in center.
6. Place yolks, oil, 1 rum and orange juice in well.
7. Stir until blended, starting from center.
8. Beat egg whites with cream of tartar until foamy.
9. Gradually add remaining sugar, beating until stiff but not dry.
10. Gently fold batter into whites.
11. Pour custard mixture into caramel-lined pan.
12. Gently spoon cake batter over flan mixture.
13. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.
14. Bake at 325F 50 to 60 minutes, or until cake is done.
15. Cool on rack or chill until ready to serve.
16. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.
Title: Mrs. Williams' Chocolate Chip Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 brown sugar
- 1 vanilla extract
- 2 eggs
- 2 water
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 2 quick-cooking oats
- 2 chocolate chips
- 3/4 walnuts
Instructions:
1. Preheat oven to 375°.
2. Cream sugar, shortening and vanilla; beat in eggs and water.
3. Sift dry ingredients.
4. Add to creamed mixture.
5. Add chocolate chips, oats and nuts.
6. Drop by teaspoonfuls onto greased cookie sheet.
7. Bake for 10-12 minutes.
Title: Banana Pound Cake With a Caramel Glaze
Ingredients:
- 3 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 1/2 shortening
- 2 light brown sugar
- 1 sugar
- 5 eggs
- 1/2 milk
- 1 banana
- 1 pecans
- 2 vanilla extract
- 1/4 butter
- 1/4 light brown sugar
- 1/4 sugar
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat the oven to 325°F.
2. Mix the flour, baking powder, baking soda and salt together.
3. Cream the butter and shortening together, then beat in the brown and white sugars gradually, beating constantly for 5 to 7 minutes. Add the eggs one at a time, beating until the hellow dissappears.
4. Add the flour mixture alternately with the milk, beating at low speed until blended after each addition, beginning and ending with the flour mixture.
5. Stir in the banana, pecans and vanilla. Pour into a greased and floured 10 inch tube pan.
6. Bake for 65 minutes or until a woodenpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan to cool completely on a wire rack.
7. To make the glaze, bring the butter, brown sugar, white sugar and cream to a boil in a heavy saucepan over high heat, stirring frequently. Boil for 1 minute, without stirring. Remove from the heat. Stir in the Vanilla. Cool until slightly thickened, then drizzle over the cooled cake.
Title: Layered Coconut Almond Brownies
Ingredients:
- 1 1/4 butter
- 3/4 eggs
- 4 white sugar
- 2 flour
- 1 1/2 baking powder
- 1 salt
- 1 vanilla
- 2 sugar
- 3/4 half-and-half cream
- 1/2 marshmallows
- 1 flaked coconut
- 1 sugar
- 24 butter
- 1 half-and-half cream
- 1 1/4 milk
- 3/4
- 1/4
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking pan.
3. In a heavy-bottomed saucepan over low heat, melt butter.
4. Remove from heat and stir/whisk in the cocoa powder; cool.
5. In a mixing bowl, beat eggs, sugar and vanilla.
6. Combine the flour, baking powder and salt; gradually add to the egg mixture; mix/whisk until combined.
7. Stir in the cooled chocolate mixture; stir until well combined.
8. Add in chocolate chips (if using) and almonds.
9. Transfer to prepared baking pan.
10. Bake for about 25-28 minutes (do not over bake!).
11. Cool on wire rack.
12. To make the coconut filling: in a saucepan, combine all filling ingredients; bring to a boil and stir until marshmallows have melted (this also can be done in the microwave).
13. Pour over cooled brownie.
14. For the topping: In a saucepan combine chocolate chips, sugar, butter and half and half or milk; bring to a boil, stirring until all ingredients are melted and combined.
15. Spoon over the coconut filling.
16. Sprinkle with almonds.
17. Chill for about 3 hours or until set.
18. Cut into bars and store in the refrigerator.
Title: Peanut Butter Chocolate Chip Bars
Ingredients:
- 1 eggs
- 2 canola oil
- 1/2 chunky peanut butter
- 1/2
- 1
Instructions:
1. Turn oven on to 350.
2. Mix together cake mix, eggs, and oil.
3. Mix in peanut butter and then chocolate chips.
4. Pat the mixture into an ungreased 13X9 pan.
5. Bake for 20 minutes or until golden brown.
Title: Orange Sponge Cake
Ingredients:
- 2 canola oil
- 2 sugar
- 2 eggs
- 1 whole wheat flour
- 2 unbleached flour
- 2 baking soda
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. In a saucepan, bring orange juice and rind to a boil. Remove from heat and coat while proceeding with recipe.
3. In a mixer or by hand using a wire whisk in a large bowl, mix oil and sugar until creamy. Add eggs and egg whites one at a time. Continue beating until all the eggs are added.
4. In a seprate bowl, combine flours and baking soda, and add to the oil, sugar, and egg mixture.
5. Add flour mixture to orange juice mixture, a third at a time, until just combined. Pour into a 10-inch tube pan lightly sprayed with pam. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
6. Cool on rack.
7. Cut around sides of pan to loosen cake; remove bottom and center tube. Run a knife around the bottom and center tube to loosen cake. Invert onto cake plate and serve with lightly sweetened strawberries or raspberries.
Title: Italian Light Tiramisu My Signature Dessert
Ingredients:
- 8 reduced-fat cream cheese
- 3 skim milk
- 2 sugar-free instant pudding mix
- 1 strong black coffee
- 48 dark chocolate
- 4 berries
- 2
- 1
Instructions:
1. Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well (about 2 minutes). Stir in 2 cups of whipped topping.
2. Place 24 of the wafers in 2 1/2-qt. bowl; drizzle with half of the coffee. Top with half each of the pudding mixture and choclate . Repeat all layers.
3. Top with remaining whipped topping and fruit. Refrigerate at least 2 hours.
Title: Apple Mountain Dew Dumplings
Ingredients:
- 2 granny smith apples
- 2 sugar
- 2 butter
- 1 vanilla
- 1
- 10
Instructions:
1. Peel apples and slice into 8 sections. Seperate crescent rolls and roll 1 apple slice in each.
2. Place in a 9x13-inch baking dish.
3. Melt butter, add sugar and vanilla; stir well and pour over rolls.
4. Finally add Mountain Dew.
5. Bake at 350 for 40 minutes.
Title: Chocolate Fudge Cake
Ingredients:
- 1 1/2 flour
- 1 1/4 sugar
- 1 baking soda
- 3/4 baking powder
- 1 salt
- 1/2 unsalted butter
- 3 unsalted margarine
- 1 milk
- 1 vanilla extract
- 2 eggs
Instructions:
1. Preheat oven to 375°F.
2. Beat 2 minutes, low speed.
3. Add other 1/2 cup milk.
4. Beat 2 more minutes.
5. Pour into buttered and floured 9x13 inch cake pan.
6. Bake for about 25 minutes.
7. Cool and serve with a nice glass of milk.
Title: Chocolate Hammantashen
Ingredients:
- 1/2 butter
- 1 sugar
- 1/2 vanilla
- 1 cocoa powder
- 1/4 pecans
- 1/2 flaked coconut
- 1 sugar
- 2 sweet butter
- 2 vanilla
- 1/8 salt
- 3 eggs
- 6 flour
Instructions:
1. For the filling, Put the yolk in a medium size bowl; add the other ingredients.
2. Mix well and wrap bowl in plastic wrap and store in the fridge until ready to use.
3. Be sure to let mixture come to room temperature before use.
4. For the dough, in a large mixing bowl, cream together the sugar and the butter.
5. Beat in vanilla and salt.
6. Add eggs one at the time. Gradually blend in flour.
7. Chill dough in refrigerator for 2 hours until firm enough to roll and handle.
8. Roll out pieces of dough to 1/4 -inch thickness.
9. Cut rounds with a 4-inch cookie cutter.
10. Place a teaspoon of filling in the center of each round.
11. Gather the edges of the dough around the filling and pinch at 3 points to secure seams firmly.
12. Bake in a preheated 375 degree oven for 15-18 minutes.
13. Cool on wire racks.
14. When the hammentashen come out from the oven, the dough will be slightly soft, but it will firm as it cools.
15. Good Luck!
Title: Low Carb Frosted Pumpkin Bars
Ingredients:
- 1 Splenda sugar substitute
- 1 ground cinnamon
- 1 baking powder
- 1 salt
- 1/2 ground cloves
- 1/2 eggs
- 3 pumpkin puree
- 1 water
- 1/4 cream cheese
- 2 vanilla extract
- 8 Splenda sugar substitute
- 1 lemon, rind of
- 1
- 1/4
Instructions:
1. In a mixing bowl, combine the first 6 ingredients.
2. Add the eggs, pumpkin, oil and water; mix well.
3. Spray a 11"x7"x2" baking pan with cooking spray.
4. Bake in pan at 350°F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
5. Cool.
6. For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
7. Frost and refrigerate for at least 15 minutes before cutting.
8. Refrigerate any leftovers.
Title: Egg-Free Peanut Butter Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 peanut butter
- 1/2 butter
- 1 margarine
- 1 1/4 vanilla
- 1/2 flour
- 1/2 salt
- 1/2 baking powder
- baking soda
Instructions:
1. Preheat oven to 375 degrees farenheit.
2. mix together peanut butter, sugars, vanilla and margarine until well blended.
3. add rest of ingredients, and mix well til totally combined.
4. form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
5. heat in 375 degree oven for 8-10 minute.
6. wait a minute, then transfer to wire rack, cool completely.
7. Store in air tight container.
Title: Butterless Banana Cake
Ingredients:
- 2 bananas
- 250 self-raising flour
- 300 brown sugar
- 125 salt
- 1 egg
- 1/2
- 1
Instructions:
1. Mash the bananas with orange juice.
2. Mix the flour, sugar, salt and spices in a bowl.
3. Add the banana juice mixture with the egg and oil. Combine together.
4. Pourt the mixture into a lightly oiled 900g loaf tin.
5. Bake at 170 C for about 1 hour. Check the cake is cooked by inserting a skewer or knife into the centre. It should come out clean.
Title: Chocolate Toffee Cake
Ingredients:
- 1 mayonnaise
- 1 eggs
- 3
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray. At low speed beat mix, mayonnaise, eggs and 1 cup water 30 seconds. Increase speed to high; beat 2 minutes. Stir in chips.
2. Divide batter between pans. Sprinkle 1/4 cup toffee in each pan. Lightly spread toffee into batter. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 20 minutes. Remove from pans; cool completely on racks.
3. Transfer 1 cup frosting to pastry bag fitted with large star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread top and side with remaining frosting. Pipe lattice onto cake; garnish with toffee.
4. Note: You can also bake in a 13x9-inch pan for 30-35 minutes instead of round pans. Use 1 can frosting.
Title: Awesome Cookies
Ingredients:
- 2 flour
- 2 double-acting baking powder
- 0.5 sugar
- 1 salt
- 1/2 canola oil
- 1/3 water
- 2/3 vanilla extract
- 2
Instructions:
1. Preheat oven to 350°F.
2. Mix dry ingredients together. Note that the flour measurement is for unsifted (and slightly packed) flour. Also make sure your chocolate chips are vegan if you so desire. Mix as much chocolate chips in as you want.
3. Mix wet ingredients together.
4. Mix the wet ingredients into the dry ingredients. Dough should be kinda wet, but not soup so add flour if you need to.
5. Make balls and place on a baking sheet.
6. Bake for about 20 min, expect the cookies to be soft and gooey.
7. Place on a cooling rack and the cookies will loose it's gooeyness.
Title: Noodle Strudel
Ingredients:
- 1 cottage cheese
- 2 eggs
- 3 sugar
- 1 golden raisins
- 2 sour cream
- 1 butter
- 1/2
- 3
Instructions:
1. Cook noodles according to pkg directions drain.
2. Stir beaten eggs into noodles.
3. Combine cottage cheese, sugar raisins, sour cream.
4. Pour mixture in greased baking dish (8X8).
5. Combine bread crumbs and butter and sprinkle on noodle mixture.
6. . Bake 350 degrees for 1 hour.
Title: Joan's Rice Pudding
Ingredients:
- 3/4 white sugar
- 2 cornstarch
- 2 1/2 milk
- 1 egg
- 2 butter
- 1 vanilla extract
- 2 cooked long-grain rice
- 1/2 - 1 raisins
Instructions:
1. In a large saucepan blend sugar, cornstarch and salt.
2. Gradually add milk and cook over medium heat until smooth, thick and glossy.
3. Pour some of the hot mixture into the egg, and then return to the pot, mixing well.
4. Add the butter and vanilla.
5. Stir in cooked rice (NOT minute rice) and some raisins.
6. Pour pudding into a bowl, sprinkle with cinnamon.
7. Chill.
8. Good cold or warm, your preference.
Title: Diabetic Punch Bowl Desert
Ingredients:
- 3 vanilla pudding mix
- 6 skim milk
- 3/4 flaked coconut
- 3 fresh strawberries
- 2 frozen sliced strawberries
- 12 frozen blueberries
- 1/2 frozen blackberries
- 10 pecans
- 1 pineapple
Instructions:
1. Cook pudding according to directions on package, set aside.
2. Tear angel food cake into small pieces.
3. Place a layer of cake pieces in a bowl, approximately half the cake.
4. Pour half pudding mix over the cake pieces.
5. Place half of the strawberries on top of pudding along with half of the blueberries, half of the pineapple, 1/2 of the nuts and 1/2 or 1/4 cup of coconut.
6. Layer last half of cake, then last half of pudding, last half of the strawberries , blueberries, pineapple, and 1/2 or 1/4 cup of coconut. NO NUTS!
7. Top with sugar free whipped cream.
8. Sprinkle last half of nuts on top and add strawberries and blueberries on top for decoration, if you want.
Title: Strawberry Shortilla -- Only 5 Ingredients
Ingredients:
- 1 sugar
- 6 strawberries
- 12 flour tortillas
- 1/4 butter
- 1
Instructions:
1. Add 1/2 cup of the sugar to the strawberries and let sit 20 to 30 minutes.
2. Cut tortillas into 3- to 4-inch circles, using small bowl as a guide.
3. Saute each tortilla circle in 1 teaspoon butter until lightly crisp. Using tongs, remove from frying pan and sprinkle each side with 1 teaspoon sugar.
4. Place one tortilla on a plate. Top with 1/2 cup strawberries. Place another tortilla circle on top and top that with 1/2 cup strawberries.
5. Top with a large dollop of whipped topping.
Title: Pecan Torte With Strawberries and Cream
Ingredients:
- 1 1/4 pecans
- 3 1/2 sugar
- 1 sugar
- 3 eggs
- 7 fresh lemon zest
- 2 fresh lemon juice
- 1 salt
- 1/4 heavy cream
- 1 1/2 strawberry
- 3/4
Instructions:
1. Preheat oven to 350°F
2. Pulse pecans, cake meal, and 3 tablespoons sugar in a food processor until nuts are very finely chopped.
3. Beat yolks and 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in lemon zest and juice.
4. Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 5 tablespoons sugar and beat until whites just hold stiff, glossy peaks.
5. In 3 batches, alternately fold nut mixture and whites into yolk mixture. Spoon batter into ungreased pan and smooth top.
6. Bake cake in middle of oven until golden and a tester comes out clean, about 1 hour. Cool in pan, upside-down, 2 hours. (If pan has "legs," stand it on those. Otherwise, invert pan over neck of a bottle.)
7. Turn pan right side up, then run a long thin knife around outer edge of cake with a smooth (not sawing) motion. Loosen center in same manner. Remove outer rim of pan and run knife under bottom of cake to release. Invert cake onto a cake plate.
8. Beat cream with remaining tablespoon sugar until it just holds stiff peaks. Spread evenly over top and sides of cake and arrange strawberries on top. Serve chilled.
Title: Copycat Starbucks Raspberry Swirl Pound Cake
Ingredients:
- 1 butter
- 1/4 eggs
- 2 milk
- 2/3 lemon juice
- 1 cream cheese
- 1/3 powdered sugar
- 6 lemon juice
- 8
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 9x5-inch loaf pan.
3. Combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds). Beat at medium and additional 2 minutes.
4. Transfer about 1/3 of batter to another bowl.
5. Add raspberry spread and food coloring to new bowl and stir to mix well.
6. Add lemon juice to first bowl and mix well.
7. Add a layer of white batter to pan. Add alternating layers of red and white.
8. Bake 55-60 minutes.
9. Allow to cool.
10. Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
11. Add powdered sugar and mix until combined.
12. Add lemon juice mixing on low until smooth.
Title: Creamy Chocolate Mandarin Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 water
- 1 instant chocolate pudding mix
- 2 mandarin orange segments
- 32
- 3
- 5
Instructions:
1. Set aside 8 chocolate wafers and about 12 of the best looking orange segments for garnish.
2. In large bowl, mix together the sweetened condensed milk, water and pudding mix.
3. Beat well.
4. Refrigerate for 20 minutes until thickened.
5. Whip cream and fold into chocolate mixture (leaving some white streaks produces a nice marbled effect).
6. Spread 1/2 cup chocolate mixture in bottom of a 2.
7. 5L (2 1/2 quart) glass serving bowl.
8. Drizzle with 1/4 of the chocolate sauce.
9. Top with 8 chocolate wafers, 1/3 of the orange segments and 1/3 of the remaining chocolate mixture.
10. Repeat layers (sauce/wafers/oranges/chocolate mixture) 2 more times.
11. Drizzle with last 1/4 of the chocolate syrup.
12. Arrange set aside wafers and orange segments in decorative pattern on top of pudding.
13. Cover with plastic wrap and refrigerate until thoroughly chilled.
Title: Lemon Ricotta Pound Cake
Ingredients:
- 1 1/2 cake flour
- 2 1/2 baking powder
- 1 salt
- 3/4 butter
- 1 1/2 ricotta cheese
- 1 1/2 sugar
- 3 eggs
- 1 vanilla extract
- 2 lemons
- 1 lemon
Instructions:
1. Preheat oven to 350 degrees.
2. Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
3. Add sugar and blend.
4. Beat in one egg at a time until combined.
5. Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
6. In a separate bowl whisk together dry ingredients.
7. Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
8. Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
9. If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.
Title: Aeblekage -- Danish Apple Cake
Ingredients:
- 1 applesauce
- 2 granulated sugar
- 1/2 pure vanilla extract
- 1 1/4 margarine
- 1/2
- 1
Instructions:
1. Preheat oven to 450 degrees F, then butter a 1 1/2-quart ovenproof dish.
2. In a bowl, combine applesauce, sugar & vanilla extract.
3. In the prepared baking dish, lay down alternate layers of breadcrumbs & applesauce, ending with breadcrumbs.
4. Pour melted margarine over the top & bake 25-30 minutes or until golden brown.
5. Top with dollops of whipped cream & serve hot.
Title: Cranberry-Cheese Coffee Cakes
Ingredients:
- 3 1/2 - 4 all-purpose flour
- 1/3 sugar
- 1 salt
- 1 fast rising yeast
- 1/3 shortening
- 1/2 water
- 1/2 milk
- 1 egg
- 1 whole berry cranberry sauce
- 2 lemon peel
- 1 sugar
- 1/2 cream cheese
- 1/4 sugar
- 8 all-purpose flour
- 1/4
- 3
- 1
Instructions:
1. Mix 2 cups of the flour, 1/3 cup sugar, the salt, and yeast in a large bowl. Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted); stir into flour mixture. Mix in egg; beat until smooth, about 2 minutes. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, 3-5 minutes. Cover and let rest 10 minutes.
2. Meanwhile, make cream cheese filling: Mix cream cheese, 1/4 cup sugar, 3 T. flour and egg yolk until smooth and fluffy. Set aside.
3. Grease two 9-inch round pans. Mix cranberry sauce with lemon peel or almond extract (your choice); reserve.
4. Divide dough into halves; roll each half into 15-inch circle. Fold into fourths; place in pan with point in center. Unfold; press dough against side, allowing edge to hang over edge of pan. Spread half of the cream cheese filling over dough in each pan; top each with half of the cranberry sauce. Make cuts at 1-inch intervals to about 1/2-inch above filling around outside edge of dough. Twist strips and fold over sauce.
5. Beat egg white with hand beater until foamy; brush over dough. Sprinkle each cake with 1/4 cup almonds and 2 T. sugar. (At this point, coffee cakes can be covered and refrigerated up to 24 hours; rising time may be slightly longer.) Cover and let rise 45 minutes.
6. Heat oven to 375 degrees. Bake until golden brown, 30-35 minutes; cool slightly.
Title: Lighter Snickerdoodles
Ingredients:
- 1/2 margarine
- 1 3/4 sugar
- 2 skim milk
- 1 egg
- 2 flour
- 2 3/4 cream of tartar
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1
Instructions:
1. Preheat the oven to 350 and coat 2 baking sheets with nonstick cooking spray.
2. Beat the margarine and 1 1/2 cups sugar with an electric mixer until fluffy.
3. Add the milk, egg, and egg whites and beat again.
4. Add the flour, cream of tartar, baking soda and salt and beat until well mixed.
5. Combine the remaining sugar and the cinnamon in a shallow plate or bowl.
6. Shape the dough into 1-inch balls and roll them in the cinnamon sugar to coat on all sides.
7. The dough will be sticky.
8. If it's too difficult to handle, flour your hands lightly.
9. Arrange the balls of dough on the baking sheets and flatten them slightly with your fingers or the back of a spoon.
10. Bake for 8 to 10 miniutes or until the cookies are lightly browned.
11. Cool the cookies on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
12. Repeat until all cookies are baked.