lumicero/recipes-ing2inst huggingface dataset:
Title: Colorful Marshmallow Square
Ingredients:
- 1 marshmallows
- 1 butter
- 1 coconut
- 1 1/2 eggs
- 2 brown sugar
- 1
Instructions:
1. Mix together wafer crumbs, marshmallows, coconut.
2. In a sauce pan melt margarine, and then add lightly beaten eggs, and brown sugar.
3. Pour over top of wafer, marshmallow, and coconut mix, and mix together well.
4. Pat down in a 9x13" greased pan.
5. Refrigerate.
Title: Chocolate Almond Slices
Ingredients:
- 1 almond paste
- 3/4 sugar
- 4 butter
- 2 eggs
- 1/2 vanilla
- 1 all-purpose flour
- 2 baking powder
- 1/4 cinnamon
- 1
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Line cookie sheet with parchment paper.
3. Beat almond paste, sugar and butter until well combined. Add 1 egg, vanilla and almond liqueur. Beat until fluffy.
4. Sift flour, cocoa, baking powder and cinnamon into almond mixture. Mix until dough comes together. Divide dough into 6 equal portions and roll into 3/4 inch thick logs, about 7 inches long.
5. Transfer logs to cookie sheet and slightly flatten. Beat egg with 1 Tbsp water. Brush logs with egg wash and sprinkle with sugar of choice.
6. Bake for 15-18 minutes. Place cookie sheet on wire rack to cool. Cut cookies into 1 inch wide diagonal slices while slightly warm. Keep in an airtight container for 3-5 days or freeze up to 3 months.
Title: The Best Cookie Dough Brownies
Ingredients:
- 2 sugar
- 1 1/2 flour
- 1/2 salt
- 1/2 eggs
- 1 vanilla
- 4 butter
- 2 brown sugar
- 3/4 granulated sugar
- 3/4 milk
- 3/8 vanilla
- 3 flour
- 1 baking chocolate
- 1 1/2 shortening
- 8
- 1
Instructions:
1. Preheat oven to 350°.
2. Grease a 9 x 13 pan.
3. Mix together sugar, flour, cocoa and salt.
4. Add oil and mix well.
5. Add eggs one at a time mixing well after each addition.
6. Add vanilla (again, be generous with the vanilla, extra vanilla almost always improves the flavor:-)).
7. Bake for 30 minutes or until toothpick comes out clean (I like my brownies a little gooey).
8. Allow to cool while you prepare the filling.
9. Cream butter and sugars until smooth.
10. Add milk and vanilla.
11. Add flour 1/2 cup at a time and mix well.
12. Smooth on top of brownies.
13. Finally, in a double broiler, melt baking chocolate and Crisco until smooth and runny. Drizzle over top of the cookie dough filling on the brownies, making sure that the entire top is coated with chocolate.
14. Allow it to set until chocolate is firm (it's hard to cut with the chocolate still runny, though I know it will be hard to resist eating right then and there. If you are in a hurry you can stick it in the refrigerator (or place it outside on your porch if it is cold outside like it always was in AK where I made them. :-)).
Title: Chewy Sugar Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1 salted butter
- 1 2/3 granulated sugar
- 2 eggs
- 2 vanilla extract
- 1/2
Instructions:
1. Sift together flour, baking powder, and salt in a bowl.
2. In another bowl, cream softened butter with sugar until fluffy. Add one egg at a time and stir until incorporated. Stir in vanilla and almond extracts.
3. Gradually add the flour mixture into the batter, stirring until well-mixed. Don't be afraid to stir it a lot. When everything is incorporated, the dough will be heavy and slightly sticky. Cover it up and put it in the fridge for 30 minutes to chill.
4. Preheat oven to 350°F
5. When the dough is done chilling, scoop out balls of dough about the diameter of a quarter, and place them on foil-lined baking sheets about 2 inches apart from one another.
6. Grease the bottom of a flat glass and gently flatten the dough balls until they are small discs about 1/3 inch thick. This will help your cookies spread evenly instead of mounding in the middle.
7. Bake for about 10 minutes, until the edges are just very slightly starting to become a golden-brown. Immediately remove from oven and let sit on the cookie sheet to finish baking for another 2 minutes.
8. These stay chewy for a long time but they won't last long.
Title: Caramel Apple Squares
Ingredients:
- 3/4 butter
- 1 margarine
- 1 brown sugar
- 1 all-purpose flour
- 1 old fashioned oats
- 1/2 cinnamon
- 1/2 baking soda
- 3 pecans
- 1/4 all-purpose flour
- 2 -3 apples
- vanilla ice cream
- cinnamon ice cream
Instructions:
1. Heat oven to 350 degrees, grease bottom and sides of rectangular pan. 13x9x2 inches, with shortening.
2. beat butter and brown sugar in large bowl with electric mixer on med. speed until will mixed.
3. beat in 1 cup flour, the oats, cinnamon, baking soda, and pecans, until well blended and crumbly.
4. press half of the crumbly mixture into bottom of pan.
5. reserve remaining crumbly mixture for topping.
6. spread apples over crust in pan.
7. heat 3/4 cup caramel topping and 1/4 cup flour to boil in 1 quart saucepan, stirring constantly.
8. boil about 1 minute, stiring constantly, until slightly thickened.
9. drizzle over apples.
10. sprinkle with reserved crumbly mixture.
11. bake 35-45 minutes or until top is golden brown.
12. cool 30 mins before serving.
13. top with ice cream and additional carmel topping.
Title: Blueberry Turnovers
Ingredients:
- 1 frozen puff pastry
- 1/2 cornstarch
- 2 brown sugar
- 2 lemon zest
- 1/2 fresh blueberries
- 1 vanilla extract
- 1/2 egg
- 1 water
- 2 sugar
- 2
Instructions:
1. Lightly flour a work surface; roll out each puff pastry sheet to a 12-inch square; cover with plastic wrap and chill 20 minutes.
2. Preheat oven to 375°.
3. In a bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest.
4. Fold in blueberries and vanilla; put mixture in refrigerator.
5. Using a sharp knife, cut each puff pastry sheet into four 6-inch squares.
6. Whisk egg and water in a small cup.
7. Lay a pastry square on a work surface and brush the edges with egg wash.
8. In the center of the square, place 2 heaping tablespoons of blueberry filling.
9. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle.
10. Carefully press the edges together to seal them well with fork tines.
11. Transfer turnovers to baking sheet lined with parchment paper.
12. Brush the turnovers with the egg wash and sprinkle with the 2 tablespoons sugar.
13. Bake 20-25 minutes until golden brown.
14. Serve warm or let cool to room temperature.
Title: Minted Watermelon Granita
Ingredients:
- 1/3 sugar
- 1/3 watermelon juice
- 5 watermelon
- 1/4 lime juice
- 1/2 of fresh mint
- 2
Instructions:
1. Combine sugar and watermelon juice in a small saucepan; bring to a boil.
2. Cook, stirring constantly, until sugar dissolves; remove from heat.
3. Place watermelon cubes, lime juice and peppermint extract in a blender; cover and process until smooth, stopping once to scrape down sides.
4. Add sugar mixture to blender; cover and process until blended.
5. Pour mixture into a 9x13-inch pan, cover and freeze at least 8 hours or until firm.
6. Remove mixture from freezer and scrape with a fork until fluffy.
7. Garnish with mint and serve immediately.
Title: Caramel-Chocolate Oat Squares - Microwave
Ingredients:
- 3/4 butter
- 1 1/4 all-purpose flour
- 1 1/4 quick-cooking oats
- 3/4 brown sugar
- 1/2 baking soda
- 1/4 salt
- 24 milk
- 1/4 walnuts
- 1
- 1/2
Instructions:
1. In a microwave-safe bowl, heat butter, uncovered, on high for 20-30 seconds or until softened.
2. Combine flour, oats, brown sugar, baking soda and salt; stir into butter until blended.
3. Set a third of the mixture aside for topping.
4. Press remaining mixture onto the bottom of an 8-in. square microwave-safe dish.
5. Cook, uncovered, on high for 1-2 minutes or until crust is raised and set(crust will be uneven), rotating a half turn after each minute.
6. In a 1-qt. microwave-safe dish, heat the caramels and milk, uncovered, on high for 1 minutes or until melted and smooth, stirring every minute.
7. Sprinkle chips and nuts if desired over crust.
8. Pour caramel mixture over all.
9. Sprinkle with reserved oat mixture; press down lightly.
10. Microwave,uncovered, on high for 2-3 minutes or until the caramel is bubbly, rotating a quarter turn every minute.
11. Cool before cutting.
12. Yield: 16 servings.
Title: Mocha Buttercream Frosting
Ingredients:
- 3/4 butter
- 4 icing sugar
- 4 instant coffee
- 1/2 salt
- 1/4 boiling water
- 1/2 vanilla
- 1 1/2
Instructions:
1. Cream butter until light and fluffy, about 4 minutes and beat in 1/3 cup of icing sugar, coffee mixture, salt, half the remaining icing sugar, the cocoa and vanilla.
2. Beat in remaining icing sugar slowly and beat buttercream at high speed until it is light and fluffy.
Title: Andrea Cassoni's Buckeyes
Ingredients:
- 1 creamy peanut butter
- 1/2 butter
- 3 1/2 confectioners' sugar
- 3 chocolate chips
- 1
- 1/4
Instructions:
1. Melt chocolate and paraffin together in a double boiler.
2. Mix peanut butter, butter, sugar and Rice Krispies together.
3. Make small balls and coat with chocolate/paraffin mixture.
4. Put on wax paper to cool.
Title: Extra Spicy Ginger Snappers
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 3/4 cinnamon
- 1 ground ginger
- 3/8 ground cloves
- 3/8 salt
- 3/8 cayenne pepper
- 1/2 butter
- 1/2 granulated sugar
- 1 light brown sugar
- 1/3 molasses
- 1/4 granulated sugar
- 1/2
Instructions:
1. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.
2. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment, or use a hand mixer.
3. Add the sugars and mix well.
4. Add the molasses and mix.
5. Add the egg whites in 2 bathes, mixing to combine after each addition.
6. Add the dry ingredients in three batches, mixing to combine after each addition.
7. Heat the oven to 350*.
8. Spread the last cup of granulated sugar on a small plate -- Roll the dough into 3/4" balls -- then roll each ball in the sugar until lightly coated.
9. Transfer to the cookie sheets, leaving 1" of space between the cookies.
10. Bake until browned, 8-10 minutes.
11. Let the cookies cool on wire racks and store in an airtight container.
Title: Almond Cream Puff Ring
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 1/4 salt
- 4 eggs
- 1 vanilla instant pudding mix
- 1 1/4 milk
- 1 heavy cream
- 1 butter
- 1/2 milk
- 1 white corn syrup
- 1 1/2
- 4
Instructions:
1. Preheat oven to 400°F.
2. In medium saucepan over high heat, heat 1 cup of water with 1/2 cup of butter until mixture boils.
3. Turn heat to low and add 1 cup of sifted flour and 1/4 tsp salt.
4. Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
5. Quickly transfer dough to a large bowl and with electric mixer at medium speed, beat in 4 eggs, one at a time, beating well after each addition.
6. Continue beating until dough is smooth and satiny.
7. On lightly floured cookie sheet, using a dinner plate as a guide, trace a circle.
8. Drop heaping measuring tablespoons full of dough just inside the circle to form a ring, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
9. Bake 40 minutes or until golden brown and firm.
10. Turn oven heat off and allow puff ring to rest in the oven 15 minutes.
11. Then place on a rack to cool way from any draft.
12. Once cool, CAREFULLY cut ring in half and remove soft interior with a spoon and discard, leaving the hollowed shell.
13. Combine pudding mix and 1 1/4 cups milk in medium bowl and mix for 3 minutes, then refrigerate 30 minutes until set.
14. Remove pudding from frige and gradually fold in the whipped cream and almond extract.
15. Fill bottom shell with pudding mixture and set top shell in place.
16. In double boiler, over hot (not boiling) water, melt the chocolate chips with 1 tbsp of butter, 1 1/2 tsp milk and 1 1/2 tsp corn syrup until smooth.
17. Spread on top of cream puff ring and immediately sprinkle with the toasted sliced almonds so they adhere to the chocolate then refrigerate.
18. To serve, slice the ring into individual cream puff portions& enjoy.
Title: Chocolate Frosting
Ingredients:
- 1/4 margarine
- 2 vanilla
- 2 boiling water
- 1 1/2 powdered sugar
- 1 - 1 1/2
Instructions:
1. Mix margarine, vanilla and boiling water add cocoa and powdered sugar mix until creamy and smooth.
2. Spread on cooled peanut butter squares.
Title: Glen’s Christmas Cake (Fruitcake)
Ingredients:
- 375 raisins
- 375 sultanas
- 310 currants
- 60 rum
- 3 sherry wine
- 3 butter
- 250 brown sugar
- 1 1/4 lemon, zest of
- 1 golden syrup
- 1 marmalade
- 2 eggs
- 5 plain flour
- 2 1/2 mixed spice
- 1 ground cinnamon
- 1 salt
- 1 sherry wine
- 1/4 milk
- 1/2
- 1
Instructions:
1. PREPARE FRUIT; Wash fruit separately and dry thoroughly; chop raisins and put all fruit into container with tight lid along with cherries, add rum and sherry; mix to coat fruit, chill overnight or several days.
2. CAKE MIXTURE; Beat butter and brown sugar with grated lemon rind, until light and creamy; add golden syrup, marmalade (or jam) and parisienne essence, beat well.
3. Add eggs one at a time, beating well after each, add 1 tbs flour with last egg.
4. Sift together flour and spices and stir into creamed mixture alternately with fruit and chopped almonds.
5. Prepare 20cm (8") square or round cake tin with 2 thicknesses each of brown and greased greasproof paper, paper should extend 10cm above the rim of the tin.
6. Spoon mixture into tin, smooth top; brush milk over top of cake to stop cracking and arrange extra almonds on top (omit this is icing cake) and bake in a slow oven 140degC (275degF) for about 4 to 4 1/2hrs or until cooked.
7. Place a baking dish of water on the shelf below during cooking to help keep cake moist.
8. Brown paper can be placed over top of cake to keep top from scorching.
9. Remove from oven, test with knife or skewer if it comes out clean it is cooked and immediately sprinkle with 1 tbs extra sherry; remove cake from tin but leave paper on cake; wrap well in tea towels or sheets of foil and leave until cold.
Title: Blueberry Streusel Cobbler
Ingredients:
- 1 blueberries
- 1 lemons, rind of
- 2 butter
- 3/4 butter
- 2 biscuit mix
- 2 brown sugar
- 1/2 vanilla ice cream
- 1/2 sugar
- 1/2 cornstarch
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 water
- 1/2 blueberries
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. In bowl combine berries and Eagle Brand Milk and Lemon peel.
3. In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture.
4. Spread in greased 9-inch square pan.
5. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly.
6. Add nuts.
7. Sprinkle over cobbler.
8. Bake 1 hour and 10 minutes or ubtil golden.
9. Serve with ice cream and Blueberry Sauce.
10. Blueberry Sauce; In saucepan, combine sugar, cornstarch, cinnamon and nutmeg.
11. Gradullay add water.
12. Cook and stir until thickened, Stir in blueberries; cook and stir until hot.
Title: Sensational Citrus Cinnamon Cookies
Ingredients:
- 1/2 margarine
- 1 sugar
- 1 egg
- 1 baking soda
- 2 1/4 flour
- 1 cinnamon
- 1/4 cinnamon
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix margarine and sugar until fluffy, add egg, lemon, and orange juice. Add in flour, cinnamon and baking soda. Mix.
3. Make balls of heaping teaspoon size and roll in cinnamon sugar coating.
4. Place balls on prepared baking sheet and flatten so they are 1 inch apart.
5. Bake at 350 degrees for 12-14 minutes until no longer very squishy when pressed (Still slightly squishy).
Title: Strawberry Cheesecake Trifle
Ingredients:
- 1 cream cheese
- 8 sour cream
- 1/2 milk
- 1 vanilla instant pudding mix
- 1 graham cracker crumbs
- 1 1/2 butter
- 1/4
- 2
Instructions:
1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add the sour cream; mix well.
3. In a small bowl beat together the milk and the pudding mix on low speed for 2 minutes (mixture will be thick).
4. Stir into the cream cheese mixture.
5. Fold in whipped topping.
6. Toss the graham cracker crumbs with the melted butter.
7. In a 2-1/2 quart trifle bowl, layer half of the cream cheese mixture, half of the crumbs and 1 can of pie filling.
8. Repeat the layers.
9. Chill until serving time.
Title: Lemon Mascarpone Crepe Cake
Ingredients:
- 1 3/4 eggs
- 4 unsalted butter
- 1/4 all-purpose flour
- 1 cornmeal
- 6 sugar
- 1 salt
- 1/2 unsalted butter
- 6 sugar
- 3/4 egg
- 1 lemon juice
- 3/4 heavy cream
- 2 1/2 sugar
- 6 mascarpone cheese
- 5 pure vanilla extract
- 1 amaretti cookie
Instructions:
1. TO MAKE THE CREPES: Combine all crepe ingredients in a blender. Puree until smooth and thoroughly combined, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to overnight.
2. When ready to cook the crepes, vigorously stir batter until smooth again.
3. Melt 1/2 teaspoon butter in a 10-inch nonstick skillet over medium heat.
4. Tilt skillet at a 45-degree angle, pour 1 ounce batter (slightly more than 2 tablespoons) into skillet, and immediately swirl and shake skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds.
5. Carefully flip crepe, and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate.
6. Melt another 1/2 teaspoon butter, and continue cooking crepes in the same manner, mixing batter with a spoon or ladle between crepes and stacking cooked crepes on top of one another (you should have 20 to 22 crepes).
7. Let crepes cool completely, about 30 minutes.
8. TO MAKE THE LEMON CURD:
9. Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce speed to low, and add whole egg.
10. When thoroughly combined, gradually add egg yolks, then lemon juice (the mixture will appear curdled).
11. Transfer mixture to a small saucepan, and cook, stirring constantly, over medium heat until thick enough to coat the back of a wooden spoon, 5 to 7 minutes.
12. Transfer to a bowl, cover surface of curd with plastic wrap, and let cool completely in the refrigerator, about 2 hours.
13. TO ASSEMBLE THE CAKE:
14. Whisk together 1 1/4 cups cream and 3 tablespoons sugar until soft peaks form.
15. Fold a third of the whipped cream into lemon curd with a rubber spatula until thoroughly combined.
16. Gently fold cream-curd mixture into remaining whipped cream until thoroughly combined.
17. For a neat presentation, make a frame on a 12-inch cake plate with 2-inch-wide strips of parchment.
18. Place 1 crepe in center of plate (the outer edge of plate should be covered with parchment), and spread 3 tablespoons curd mixture evenly over crepe. Repeat layering with remaining crepes and curd mixture, ending with the last crepe.
19. Whisk together remaining 1 1/4 cups cream, the mascarpone, the remaining 3 tablespoons sugar, and the vanilla until soft peaks form.
20. Spoon mascarpone cream on top of cake, and carefully spread across top and sides.
21. Refrigerate until set, about 2 hours.
22. Let stand at room temperature 30 minutes. Just before serving, remove parchment frame, and garnish with amaretti cookies.
Title: Strawberry Fruit Leather
Ingredients:
- 2 strawberry puree
- 1 lemon juice
- 1 applesauce
- 1/4 sugar
Instructions:
1. Combine pureed berries and applesauce with lemon juice and sugar.
2. Line a 10x15 in jelly roll pan with plastic wrap. Pour fruit into pan and spread evenly.
3. Bake about 5 hours at 200F or until leather pulls away from wrap. Flip leather onto counter, peel away plastic and remove any mixture that has not "set." Cut into slices and wrap each in plastic.
Title: Washington Apple Cake
Ingredients:
- 3 eggs
- 2 sugar
- 1 flour
- 2 cinnamon
- 2 baking soda
- 1 salt
- 1/2 vanilla
- 1 walnuts
- 1 tart apples
- 4 cream cheese
- 2 butter
- 1/4 powdered sugar
- 2 lemon juice
- 1
Instructions:
1. Beat eggs with a mixer until thick and light.
2. Combine sugar and oil, pour into eggs with mixer on medium speed.
3. Stir together flour, cinnamon, soda and salt.
4. Add to egg mixture with vanilla.
5. Beat to mix.
6. Stir in walnuts.
7. Spread apples in a butter 13"x9"x2" pan.
8. Pour batter over apples, spreading to cover.
9. Bake in a 350° oven for 1 hour.
10. Remove from oven and let cool.
11. Spread with cream cheese icing.
12. Keep refrigerated.
13. Cream Cheese Icing: Beat softened cream cheese until fluffy.
14. Beat in melted butter, then powdered sugar and lemon juice.
15. Spread over cooled cake.
Title: Roasted Pears With Granola Topping
Ingredients:
- 2 pears
- 2 olive oil
- 1/4 pecan halves
- 1/4 light brown sugar
- 2 old fashioned oats
- 2 kosher salt
- 1 sesame seeds
- 1 mascarpone
- 1/2 sugar
- 2
Instructions:
1. Place racks in upper and lower thirds of oven and preheat to 375°. Place pears, cut side up, on a small baking sheet, drizzle with 2 teaspoons oil, and roast on upper rack until soft, 20–30 minutes. Let cool slightly.
2. Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 Tbsp. oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10–12 minutes. Remove from oven and mix in sesame seeds. Let cool.
3. Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.
Title: Chocolate Bread Pudding
Ingredients:
- 15 milk
- 3 heavy cream
- 1/4 granulated sugar
- 1/2 light brown sugar
- 1 cocoa powder
- 1 vanilla extract
- 1/4 ground cinnamon
- 1 eggs
- 2 pecans
- 1 1/2
- 6
- 8
- 1
Instructions:
1. Preheat the oven to 325 degrees F.
2. Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
3. In a large bowl, whisk together the milk, cream, and liqueur.
4. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
5. Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips and pecans. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
6. Serve it warm or cold, with whipped cream or a dessert sauce.
Title: Yummy Vegan Peanut Butter Cookies
Ingredients:
- 1 all-purpose flour
- 1 old fashioned oats
- 1 baking powder
- 1/2 salt
- 1 creamy peanut butter
- 1/8 soymilk
- 1/2 brown sugar
Instructions:
1. Preheat oven to 375°F
2. Lightly grease a cookie sheet.
3. Combine flour, salt and baking powder in a large mixing bowl. Set aside.
4. In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft.
5. Stir in brown sugar and soy milk, adding enough soy milk to have a pretty milky consistency.
6. Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients.
7. Mix until slightly moist. Add rolled oats. Continue mixing until well combined, you may have to add more soy milk as this batter will be thick. Drop by spoonfuls onto cookie sheet. Bake about 10 minutes.
Title: Golden Apple Cupcakes (No Guilt)
Ingredients:
- 1 applesauce
- 1 eggs
- 1/3 light brown sugar
- 3 walnuts
- 1/4 cinnamon
- 1/4
- 1/2
Instructions:
1. In bowl, combine cake mix, applesauce, oil and eggs; blend according to package directions.
2. Spoon batter into 24 paper-lined muffin pan cups.
3. Mix brown sugar, walnuts and cinnamon; sprinkle over batter.
4. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Cool in pan 10 minutes.
6. Remove from pan; cool on wire rack.