lumicero/recipes-ing2inst huggingface dataset:
Title: Slow Berry Cobbler
Ingredients:
- 1 frozen strawberries
- 1 frozen blueberries
- 1 frozen raspberries
- 1/3 - 2/3 sugar
- 1/2 baking mix
- 2 1/4 baking mix
- 1/4 sugar
- 4 butter
- 1/2 milk
- 2 ground cinnamon
Instructions:
1. Spray the insert of a slow cooker with nonstick cooking spray.
2. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix.
3. Transfer the fruit to the slow cooker.
4. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon.
5. With your hands, drop bits of dough on top of the fruit in the slow cooker.
6. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon.
7. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker.
8. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.
9. Serve warm with whipped cream or ice cream.
Title: Oatmeal Banana Muffins
Ingredients:
- 2 all-purpose flour
- 1 quick-cooking oatmeal
- 1 brown sugar
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/2 cinnamon
- 1/2 nutmeg
- 2 eggs
- 1 1/2 sour cream
- 1/2 butter
- 1/3 vanilla extract
- 1
- 18
Instructions:
1. Preheat oven to 375°F Line muffin tins with the paper baking cups and set aside.
2. In a medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In a separate bowl, combine the mashed banana, eggs, vanilla, sour cream and melted butter and stir until well mixed.
4. Add the banana mixture to the flour mixture and fold just until combined -- do not over mix.
5. Using a large ice cream scoop, fill the muffin cups 3/4 full.
6. Bake the muffins for approximately 15 to 18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
7. Let the muffins cool in the pan for 10 minutes, then complete the cooling on a wire rack.
Title: Blackberry Cobbler
Ingredients:
- 1 sugar
- 1/2 all-purpose flour
- 1/2 butter
- 2 vanilla extract
- 1/2 blackberries
- 3 1/2 sugar
- 1 water
- 1
- 2
Instructions:
1. Stir together the sugar, flour, butter and vanilla.
2. Gently stir in blackberries.
3. Spoon blackberry mixture into a lightly greased 11 x 7 baking dish.
4. Cut the piecrust into strips and arrange on top of blackberry mixture.
5. Mix together the egg white and water.
6. Brush the pie crust strips with this egg wash.
7. Sprinkle with sugar.
8. Bake at 425 for 45 minutes, or until crust is golden brown and blackberries are bubbly.
Title: Peanut Butter Cookie Cups
Ingredients:
- 1/2 sugar
- 1/2 light brown sugar
- 1/2 butter
- 1/2 creamy peanut butter
- 1 egg
- 1/2 vanilla
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 1
Instructions:
1. Heat oven to 350°F Spray miniature muffin pan with no stick cooking spray. Set aside.
2. Combine sugar, brown sugar, butter and peanut butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until well mixed (1 minute). Reduce speed to low; add flour, baking soda and salt. Beat, scraping bowl often, until well mixed (1 to 2 minutes).
3. Shape dough into 1-inch balls. Place each ball into prepared miniature muffin cup. Bake for 11 to 13 minutes (check before 11 minute to keep from over-cooking) or until lightly browned.
4. Remove from oven; press peanut butter cup in center of each cookie. Let cool 30 minutes. Remove from pan. Cool completely.
Title: Lemon Tart
Ingredients:
- 1 flour
- 1/4 sugar
- 1/4 salt
- 1/2 butter
- 1 vanilla
- 1 1/4 sugar
- 5 cornstarch
- 1/4 salt
- 2 boiling water
- 1/4 butter
- 3 lemon zest
- 1 lemon juice
- 1/2
Instructions:
1. directions for the filling.
2. combine sugar cornstarch and salt in 2 qt sauce pan.
3. combine boiling water with lemon zest and add to pan.
4. over med heat stir mixture constantly until thickens.
5. approximately 20 minute.
6. remove from heat stir in butter.
7. add:
8. egg yolks and lemon juice stir constantly.
9. return to heat.
10. stir constantly until steaming.
11. remove from heat.
12. add to cooked tart shell.
13. bake@ 350 10-15 minute.
14. cool before serving.
15. for the crust:
16. place sugar, flour,and salt in bowl.
17. cut pieces of butter into dry ingredients.
18. mix until crumbly.
19. add: vanilla.
20. use cooking spray to coat tart pan with removeable bottom.
21. floured hands press dough onto bottom and sides.
22. pork holes in crust with fork.
23. chill crust in freezer 45 minute.
24. bake frozen pie crust about 20 min@ 375.
Title: Chocolate Splenda Cake (Diabetic)
Ingredients:
- 2 1/4 all-purpose flour
- 1 Splenda granular
- 1/2 baking soda
- 1 1/2 salt
- 1/2 eggs
- 2 cocoa powder
- 1 1/2 Splenda sugar substitute
- 1/3 cornstarch
- 1/2 milk
- 1/4 corn syrup
- 2 vanilla
- 4
- 1/2
- 1/4
- 1
Instructions:
1. To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
2. (375 ml sweet milk).
3. Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350F (180C) for 20 to 25 minutes.
4. Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
5. For Glaze:
6. Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.
Title: Berry Pudding Cake
Ingredients:
- 1 eggs
- 2 sugar
- 1/4 vanilla
- 1 salt
- 1 nonfat milk
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 berries
- 3
Instructions:
1. Preheat oven to 400 degree F. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray. Arrange in a 15x10x1-inch baking pan; set aside. In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.
2. Divide berries among prepared quiche dishes. Pour batter over berries. (Batter will not cover berries completely.) Bake about 20 minutes or until puffed and golden brown. Serve warm. If desired, sift powdered sugar over each serving.
Title: Ellie's Biscotti
Ingredients:
- 3 1/2 unsifted flour
- 1 baking soda
- 1/4 salt
- 3/4 eggs
- 3 sugar
- 1 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease baking sheet and set aside.
3. In medium bowl, combine flour, baking soda, salt and nuts; set aside.
4. In large bowl beat at medium speed eggs, sugar, butter and flavorings for 4 to 5 minutes or until well blended.
5. With a wooden spoon gradually stir in the flour mixture until mixture forms a stiff dough.
6. Divide dough in half and, with flour, shape each piece into a log, pressing them into 12 to 15 x 3-1/2-inch rolls.
7. Place both rolls in the same prepared sheet. Bake until firm and lightly brown, approximately 25 to 30 minutes.
8. With a long spatula, transfer rolls to cutting board, and using a serrated knife, cut each crosswise and diagonally into 3/4-inch slices.
9. Place slices, cut side down on baking sheet. Bake 10 to 15 minutes turning once again until firm and crisp on both sides.
10. Cool on wire rack.
11. Depending on how wide you place the dough on the baking sheet, it make approximately 40.
Title: Mixed Berry Romanov
Ingredients:
- 1 1/2 fresh strawberries
- 1 blueberries
- 2 sugar
- 2
- 1/8
- 1
Instructions:
1. Place strawberries and blueberries in a medium bowl. Sprinkle with sugar and toss gently.
2. Combine orange juice and orange extract (or liqueur). Spoon over berries and toss again. Let berries sit at room temperature for 1 hour, mixing occasionally.
3. Divide berries and juice evenly into four individual serving bowls. Top each serving with 1/4 cup of yogurt.
4. Serve right away.
Title: Yummy Bars
Ingredients:
- 1 butter
- 3/4 evaporated milk
- 2/3 chocolate chips
- 1
- 50
Instructions:
1. Mix together cake mix, melted butter, and 1/3 cup evaporated milk.
2. Spread half in a lightly greased 9x13 pan.
3. Bake at 350 degrees for 6 minutes.
4. Sprinkle chocolate chips and nuts on the partially baked crust.
5. Melt the caramels with the remaining evaporated milk and drizzle over chocolate chips & nuts.
6. Crumble and pat remaining cake mixture on top and bake another 20 minutes at 350 degrees.
7. Cut when cool.
Title: Rhubarb Pudding
Ingredients:
- 4 rhubarb
- 1 brown sugar
- 1/4 unsalted butter
- 1/2 granulated sugar
- 1 egg
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
Instructions:
1. Preheat the oven to 375 degrees F.
2. Combine the rhubarb and brown sugar and place in a buttered 6-cup ovenproof dish.
3. In a bowl, cream the butter with the granulated sugar until light and fluffy.
4. Add the egg and mix well.
5. Sift together the flour, baking powder and salt.
6. Stir into the creamed mixture and mix to a soft dropping consistency.
7. If the batter is too stiff, add a little milk.
8. Spread on top of the fruit.
9. Bake for 35 minutes or until the fruit is soft and bubbling and the topping is light brown.
Title: Indian Pudding
Ingredients:
- 1 milk
- 1 cornmeal
- 4 butter
- 1/2 honey
- 1/3 molasses
- 3/4 salt
- 1 ginger
- 1/2 nutmeg
- 1/2 cinnamon
- 3 eggs
- 1/2 egg substitute
- raisins
Instructions:
1. Preheat oven to 325°F
2. Bring milk to a boil and slowly sprinkle in the cornmeal, stirring with a wire whisk to keep it smooth. Lower the heat and cook until mixture thickens, about 10 minutes.
3. Add the remaining ingredients, except the eggs, and allow the mixture to cool slightly. Blend in the lightly beaten eggs and pour the pudding into a greased 2-quart baking dish.
4. Bake 45 minutes to an hour, or until pudding is firm. Serve warm or cold.
Title: Bev’s Persimmon Pudding
Ingredients:
- 3 eggs
- 1 3/4 milk
- 2 flour
- 2 sugar
- 1 1/2 cinnamon
- 1/2 - 1 nutmeg
- 1/2 - 1 baking soda
- 1 butter
- 3
Instructions:
1. Beat eggs, milk, and persimmon pulp in a large bowl.
2. Sift flour, sugar, spices, and baking soda.
3. Add to liquid mixture and blend.
4. Add melted butter last and blend well.
5. Pour mixture in a 9" x 13" buttered baking dish and bake 60 minutes at 325 degrees F.
6. Add pecans if desired (optional).
Title: Weight Watchers Balsamic Strawberries over Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 1 fresh strawberries
- 2
- 1
Instructions:
1. Melt butter in a large nonstick skillet over medium heat. stir in sugar and vinegar; cook 1 minute or until sugar dissolves and mixture is slightly thick. stir in strawberries and orange rind, and cook 3 minutes or until strawberries are tender. serve warm strawberry mixture over cake slices.
2. yields: 6 servings(serving size:2 cake slices and about 1/4 cup of strawberry mixture.
3. 4 points.
Title: Scrumptious Pink Cake Icing !
Ingredients:
- 1 lemon juice
- 3 pomegranate juice
- 1/3 flour
- 3 butter
- 2/3 confectioners' sugar
- water
Instructions:
1. heat butter until creamy.
2. add other ingredients except water.
3. slowly add water as you stir, stop when you get a creamy thick consistency.
4. Apply to your favorite cake.
Title: Old Fashioned Rice Pudding
Ingredients:
- 1/3 rice
- 1/3 milk
- 1/3 sugar
- 1 butter
- 1 cornstarch
- 1/2 vanilla
- 1/4 salt
- 2 eggs
Instructions:
1. sugar, cornstarch and salt.
2. Add milk and sugar mixture to rice.
3. Heat to boiling; boil 1 minute, stirring constantly.
4. Remove from heat.
5. Stir in butter and vanilla.
6. Separate eggs (whites will not be used) and beat yolks.
7. Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl.
8. Blend with the remaining mixture in saucepan.
9. Cook over medium heat, stirring frequently, just until mixture starts to bubble.
10. Serve warm or cold, plain or with favorite topping.
11. Optional:
12. One or more of the following ingredients can be added after the egg yolks and before final cooking.
13. 1/2 c Raisins
14. 1/2 c Chopped Nuts
15. 1/2 c Chopped Apples
16. 1 t Cinnamon
Title: One-Pot Sour Cream Cake
Ingredients:
- 1/2 water
- 2 cocoa powder
- 8 unsalted butter
- 1 sugar
- 1/2 all-purpose flour
- 1/2 baking soda
- 1 egg
- 1/4 sour cream
- chocolate curls
Instructions:
1. Heat oven to 350* Butter and flour a cupcake pan. This recipe will make 9 cupcakes.
2. Combine water, cocoa powder and butter in a sauce pan. Gently heat until butter is melted. Whisk to combine then add the sugar. Take pan off of the heat and continue to whisk until smooth. Whisk in flour and baking soda.
3. Add the egg and sour cream - continue to whisk until batter is uniform in color.
4. Bake 25 - 30 min until cake springs back when gently pressed. Let completely cool. Garnish with whipped cream and curls.
Title: Name Day Cake (Gesundheits Kuchen)
Ingredients:
- 1 butter
- 2 sugar
- 8 eggs
- 8 all-purpose flour
- 2 baking powder
- 1 lemon, zest of
- butter
- flour
- strawberry
Instructions:
1. Preheat oven to 350.
2. With an electric mixer, cream eggs, butter and sugar until fluffy and light.
3. Add flour, baking powder and lemon rind.
4. Beat or whip it until the dough falls heavily from a spoon.
5. Bake in a 13X9 glass baking pan or fluted cake pan at 350 for 50 to 60 minutes.
6. Top with strawberries and cream for an extra delight.
Title: Cranberry Cake With Butter Sauce
Ingredients:
- 2 flour
- 1 sugar
- 2 1/2 baking powder
- 3 shortening
- 2/3 milk
- 1 egg
- 2 fresh cranberries
- 1/2 butter
- 1 sugar
- 3/4 evaporated milk
Instructions:
1. Cake: Sift dry ingredients into bowl.
2. Add shortening, milk, and eggs.
3. Beat 2 minutes.
4. Stir in cranberries.
5. Bake in buttered 9 inch square pan at 350º for 40 minutes.
6. Serve with hot butter sauce.
7. Hot butter sauce: Melt butter in double boiler.
8. Add sugar and milk; mix well.
9. Cook over hot water 5 minutes, stirring occasionally.
10. Serve hot over cake.
Title: Satan Cake (Chocolate and Coffee)
Ingredients:
- 2 flour
- 1 3/4 sugar
- 1/2 salt
- 1/2 baking soda
- 1 milk
- 1 vinegar
- 1 very strong coffee
- 2/3
- 1
Instructions:
1. Sift together flour, sugar, cocoa, salt, and baking soda.
2. Combine milk and vinegar, then stir in oil. Add this wet mix to the dry mix; stir well.
3. Gradually stir in boiling coffee.
4. Pour into greased and floured pan (9x13 or other of your choice).
5. Bake @ 350 for around 30 minute Test center of cake with knife to check for doneness.
6. Ganache Topping: (I love this ganache because it's made with milk, butter, and cocoa rather than cream and chunks of chocolate; I keep these ingredients on hand, so it's easier to make on the fly.).
7. Ingredients: 1 C sugar, 6 Tbsp milk, 6 Tbsp Butter, 1/2 C cocoa.
8. Bring all to a boil and boil for 3 minute Pour over warm cake.
9. *We have substituted mayo for the oil in a pinch. Makes a denser cake, but still very delicious.
Title: Strawberry Preztel Dessert
Ingredients:
- 3 sugar
- 2 margarine
- 3/4 butter
- 1/2 powdered sugar
- 1 cream cheese
- 1 miniature marshmallows
- 2 strawberry gelatin
- 1 boiling water
- 2 1/2 frozen strawberries
- 1
Instructions:
1. Mix sugar, pretzels and margarine in a 9x13 inch pan.
2. Bake 15 minutes at 350 degrees (will look bubbly).
3. Set aside to cool.
4. Cream softened cream cheese.
5. stir in powdered sugar.
6. fold whipped topping into cream cheese mixture.
7. fold marshmallows into cream cheese/whipped topping mixture and spread over baked layer.
8. dissolve gelatin in water.
9. stir in strawberries and chill until slightly thickened.
10. spread over cream cheese layer and chill.
11. this is good to make the day before.
Title: Ultimate Lemon Pound Cake
Ingredients:
- 3 1/2 cake flour
- 1/2 baking powder
- 1/4 salt
- 1 1/2 unsalted butter
- 2 1/4 granulated sugar
- 6 eggs
- 1 lemon zest
- 1 pure vanilla extract
- 1 granulated sugar
- 1 lemon zest
- 1/2 lemon juice
- 2
- 1/2
Instructions:
1. FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
2. Sift flour, baking powder & salt together TWICE.
3. In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
4. Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
7. Stir in 1 tablespoon of the zest & both extracts.
8. Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
9. Remove from oven & let cool in the pan on a wire rack for 15 minutes.
10. FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
11. Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
12. Let brushed cake cool to room temperature, then cut into wedges & ENJOY!
Title: Caramel Apple Cookies
Ingredients:
- 3/4 powdered sugar
- 2/3 butter
- 3 flour
- 1 1/2 salt
- 1/4 water
- 30 peanuts
- 2
- 3/4
- 36
Instructions:
1. Preheat oven to 350°.
2. In large bowl, beat powdered sugar, butter and 1 tablespoon of the apple juice concentrate until light and fluffy. Stir in four and salt.
3. Shape dough into 3/4 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 12-17 minutes or until edges are light golden brown. Immediately insert toothpick in center of each cookie. Cool completely on wire racks.
4. In a heavy saucepan over low heat, combine caramels, 2 tablespoons of apple juice concentrate and water. Cook until mixture is smooth, stirring constantly.
5. Place nuts on a plate. Spoon caramel mixture over whole cookie, letting excess drip off. Press bottom of cookie into nuts; set on sheet of wax paper. Repeat with remaining cookies. If caramel becomes too thick, stir in more water 1/4 teaspoon at a time.
Title: Sour Cream Spice Cake (Diabetic)
Ingredients:
- 1/3 margarine
- 3 brown sugar substitute
- 2 eggs
- 2 cinnamon
- 1 ground cloves
- 1 nutmeg
- 2 flour
- 1 baking powder
- 1 1/4 baking soda
- 1/2 salt
- 1/2 water
- 1 sour cream
- 1/2 raisins
- 1/4 walnuts
Instructions:
1. Cream together margarine and brown sugar substitute.
2. Add eggs and beat well.
3. Beat in cinnamon, cloves and nutmeg.
4. Combine flour, baking powder, baking soda, and salt in sifter, and beat into creamed mixture alternately with water.
5. Stir in sour cream, raisins and walnuts.
6. Pour into greased, floured 9x13 pan.
7. Bake 350F 30-35mins or til golden.
8. MICROWAVE:
9. Pour into 2 8 inch microwave baking dishes.
10. Cook on medium 10-12 minutes Turn dishes 1/4 every five minutes.
Title: Antonique's Fresh Apple Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 2 all-purpose flour
- 2 1/2 baking soda
- 1 cinnamon
- 1 raisins
- 1 walnuts
- 1 1/2 coconut
- 1 granny smith apples
- 2 1/2 salt
- 1 vanilla
- 1
Instructions:
1. Cream Oil, Sugar and eggs together in a large bowl.
2. Sift Flour, Cinnamon, Salt & Baking Soda together.
3. Gradually add to cream mixture. Add Vanilla.
4. Stir in Coconut, Apples, Nuts & Raisins.
5. Pour into a greased and floured Tube Pan.
6. Bake @ 325 degrees for 1 hr & 30 mins or until cake tests done.
Title: Rava Laddoo ( Semolina Laddoo)
Ingredients:
- 2 semolina
- 1 sugar
- 2 ghee
- 3/4 cardamom powder
- 15 ground cloves
- 1/4 milk
- 1/4 raisins
- 1/4
- 15
Instructions:
1. heat a nonstick pan and add 3 tbsp ghee and add semolina to it.
2. fry till light brown.
3. cool the powder.
4. fry raisins and cashews in little ghee and keep aside.
5. powder semolina and sugar in a mixer so that it get blend easily.
6. powder the desiccated coconut and add to this along with elaichi and clove .
7. mix well.
8. sprinkle milk over the mix.
9. make small balls by pouring ghee slowly.
10. when the consistency is little loose make balls out of it.
11. place one cashew/raisin to each ball.
12. The balls become firm when kept for 15 minutes.
13. Tip-do not use too much milk as the ladoo wont be firm. sprinkle the needful to get it mixed.
Title: Double-Chocolate Muffins
Ingredients:
- 1 buttermilk
- 1 1/3 canola oil
- 1/4 egg
- 1 brown sugar
- 3/4 whole wheat flour
- 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 vanilla
- 1 salt
- 1
- 1/4
- 1/3
Instructions:
1. Heat oven to 375°F Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In medium bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Title: Zucchini Lemon Cake
Ingredients:
- 3 eggs
- 1 1/4 white sugar
- 1 lemon juice
- 1/4 lemon zest
- 2 zucchini
- 1 3/4 flour
- 2 baking soda
- 2 salt
- 1 baking powder
- 1/4 walnuts
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine eggs, sugar, oil, lemon juice, zest; beat well.
3. Add zucchini and mix well.
4. Sift the dry ingredients into small bowl.
5. Mix dry ingredients into the zucchini mixture.
6. Fold in nuts.
7. Pour into a greased 9" by 13" pan.
8. Bake at 350 degrees for 30 to 40 minutes, or until done.
9. Cool and dust with powdered sugar.
Title: Cream Cheese Mandarin Fruit Dip
Ingredients:
- 1 cream cheese
- 1 marshmallow creme
- 1 mandarin oranges
Instructions:
1. Bring all ingredients to room temperature FIRST!
2. Whip the cream cheese and marsmallow together, then fold in the drained mandarin oranges.
3. Check the consistancy: if it seems thick to you, then add the reserved juice, 1/4 tsp at a time. I prefer my topping thicker, like a dip, so I only add 1/4 tsp juice.
4. If you are going to mix it into the fruit salad, then you would want it thinner.
5. I also prefer to put it in the fridge (covered with saran wrap) overnight. Enjoy!
Title: Strawberry Trifle
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 2 Cool Whip Lite
- 1 frozen strawberries
- 2
Instructions:
1. Prepare vanilla pudding according to package directions EXCEPT, leave out 1/2 cup of milk. This will give you a thicker more spreadable pudding. refrigerate until set. Reserve two tablespoons. Slice angel food cake across into four equal rings. Thaw strawberries according to package directions and cut in half. If they are very large, cut in quarters. Reserve three strawberries. Thaw cool whip. Reserve two tablespoons.
2. Assemble as follows:
3. In a deep clear glass bowl, place the bottom ring of the cake. Spread 1/3 of the vanilla pudding over to completely cover th cake, fill in the center hole with pudding. This will prevent the strawberries from turning the cake to mush. Place 1/3 of the strawberries on top in an even layer. Place 1/3 of the cool whip on top of the berries covering completely and sealing from the next layer of cake, again so as not to turn the cake into mush. Repeat with the second & third layers. Place the top of the cake on and fill center hole with reserved pudding, cool whip, and three whole strawberrise.
Title: Baked Fruit Wrap
Ingredients:
- 4 granny smith apple
- 1/8 dried cranberries
- 1 candied walnuts
- 1 butter
- raw sugar
Instructions:
1. Flatten dough to 6" long 4" wide 1/8" thick.
2. Lay on one side; sliced apple, walnuts and cranberries.
3. Fold in 1/2 and press edges in, trim any excess.
4. (Optional) glaze top with butter and sprinkle with sugar.
5. Bake at 350F until golden brown and cooked all the way through.
Title: Skinny Sour Cream Pound Cake
Ingredients:
- 2 flour
- 3 sugar
- 1 1/2 Splenda granular
- 1 1/2 baking soda
- 1/4 eggs
- 6 salt
- 1 vanilla
- 1 light sour cream
- 1
Instructions:
1. Cream butter and sugar.
2. Add eggs, one at a time, beat well.
3. Add vanilla.
4. Combine dry ingredients and add alternating with sour cream, beating well after each addition.
5. Bake 1 1/2 hours at 325 degrees in greased and floured 9 or 10 inch tube pan.
6. Sprinkle with powdered sugar, if desired.