lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Slice Cookie Mix in a Jar
Ingredients:
- 3/4 white sugar
- 1/2 brown sugar
- 1 3/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 1/2
Instructions:
1. Mix together flour, baking powder and baking soda.
2. Set aside.
3. Layer.
4. ingredients in order given in a quart sized"wide mouth" canning jar.
5. Press each layer firmly in place.
6. Add the orange candies last.
7. It will be a tight fit.
8. Attach these directions to jar:
9. Orange Slice Cookies Remove orange slice candy from jar.
10. Set aside.
11. Empty.
12. remaining cookie mix into large mixing bowl.
13. Use your hands to thoroughly.
14. blend mix.
15. ADD: 1/2 cup butter or margarine, softened at room temperature.
16. DO NOT USE DIET MARGARINE.
17. Add 1 egg slightly beaten and 1 teaspoon vanilla.
18. Mix until completely.
19. blended.
20. You may need to finish mixing with your hands.
21. Mix in orange slice candy.
22. Shape into large sized balls.
23. place 2 inches apart on sprayed baking sheets.
24. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until.
25. edges are lightly browned.
26. Cool 5 minutes on baking sheet.
27. Remove cookies to racks to finish cooling.
28. Makes 2 1/2 dozen cookies.
Title: The Best Pumpkin Bars I've Ever Had
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 1/2 ground cinnamon
- 2 pumpkin pie spice
- 1 eggs
- 3 light brown sugar
- 1 dark brown sugar
- 1/3 granulated sugar
- 2 pure maple syrup
- 15 pumpkin puree
- 1 1/2 pure vanilla extract
- 8 cream cheese
- 1/4 unsalted butter
- 3 confectioners' sugar
- 1 pure vanilla extract
- 1/4 pumpkin pie spice
- 1/8 salt
Instructions:
1. Preheat oven to 350 and grease a 10x15 inch baking pan. (I use butter wrappers to grease pan).
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
3. Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined.
4. Pour the wet ingredients into the dry ingredients and use a mixer or a whisk until completely combined. Batter will be thick.
5. Spread batter into the prepared pan. Bake for 28 to 35 minutes or until toothpick inserted in the center comes out clean.
6. Remove the bars from the oven and set the pan on a wire rack. Cool bars completely.
7. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, pumpkin pie space, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for two minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners' sugar. Spread the frosting on the cooled bars. This will help set the frosting. Refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.
Title: Basque Cake
Ingredients:
- 1 unsalted butter
- 1 1/3 granulated sugar
- 3 eggs
- 1 pure vanilla extract
- 2 3/4 cake flour
- 1/4 salt
- 1 baking powder
- 1/3 confectioners' sugar
- 1/8
- 1/4
Instructions:
1. Using an electric mixer, beat the butter until creamy.
2. Gradually beat in the sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the vanilla extract.
5. Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough form and no white streaks of flour remain.
6. Spread half the batter evenly in the bottom of the prepared pan.
7. Stir the.
8. almond extract, if using, into the cherry preserves.
9. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.
10. Drop the remaining batter by large spoonfuls over the preserves.
11. Spread the batter carefully over the jam to the edge of the pan.
12. Sprinkle with sliced almonds, if using.
13. Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it.
14. Let cool in the pan on a wire rack.
15. Unmold the cake and dust with confectioners sugar.
Title: St. Patrick's Day Cake
Ingredients:
- 1 water
- 3 boiling water
- 1/3 cold water
- 1 1/3 milk
- 2 vanilla instant pudding mix
- 1
- 1/2
- 1
Instructions:
1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking dish.
2. Cool for 1 hour.
3. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
4. With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake.
5. Slowly pour gelatin over cake; refrigerate until cake is completely cool and gelatin is set.
6. In a bowl, whisk milk and pudding mix for 2 minutes or until soft-set.
7. Fold in whipped topping.
8. Spread over cake.
9. Decorate with sprinkles.
10. Cover and refrigerate until serving.
Title: Thai Red Rice Pudding
Ingredients:
- 1/2 long grain white rice
- 1/2 brown sugar
- 3/4 salt
- 1/4 rose water
- 3 ground cardamom
- 1/4 water
- 3 milk
- 3 coconut milk
- 1 half-and-half
- 1/2 golden raisin
- 1/4 lemon zest
- 1 pistachio nuts
- 2
Instructions:
1. In a large saucepan combine both rices, sugar, salt, 3 cups water, and 3 cups milk. Bring it to a boil and then let it simmer over low heat until half the liquid has evaporated. This will take about 30-40 minute.
2. Now add in the rose water, ground cardamom, and the can of coconut milk. Continue simmering another 30-40 minute The mixture should be fairly thick.
3. Now add in the lemon zest and 1/2 cup half and half. Check the sweetness and add more sugar if you feel it is necessary. Stir until the mixture is creamy and remove from the heat.
4. Garnish with ground pistachio nuts if desired.
5. Enjoy!
Title: Black Bottom Cupcakes
Ingredients:
- 8 cream cheese
- 1/3 granulated sugar
- 1 egg
- 1 all-purpose flour
- 3 baking soda
- 1/2 salt
- 2 granulated sugar
- 1 canola oil
- 2 water
- 2/3 cider vinegar
- 2
Instructions:
1. Position a rack in the center of the oven and preheat oven to 350 degrees.
2. Place paper baking cups in twelve 2 inch muffin pan cups.
3. To make the filling: Using an electric mixer on medium speed, beat cream cheese, sugar, and egg until smooth.
4. Fold in the chocolate chips.
5. To make the cupcakes: combine the flour, cocoa powder, baking soda and salt.
6. In a large bowl, using an electric mixer on medium speed, beat the sugar, oil, water and vinegar until combined Gradually stir in the dry ingredients.
7. Fill the prepared muffin cups one third full.
8. Spoon heaping teaspoonsfuls of the cream cheese mixture onto the chocolate batter in each cup.
9. Bake for 20 to 25 minutes, or until the tops spring back when touched.
10. Remove from the pan to a wire rack to cool.
Title: Super Yummy Apple Crisp
Ingredients:
- 6 sliced apples
- 1 sugar
- 1 cinnamon
- 1 margarine
- 1 pecans
- 1
Instructions:
1. Mix cinnamon and sugar together in a large Ziplock bag.
2. Add apples and coat well.
3. Add apple mixture to large saucepan and cook until tender.
4. Pour apples into greased 9 x 13 pan.
5. Sift Cake mix over top of the apples.
6. Slice 2 sticks of margarine over top of Cake mix.
7. Sprinkle chopped pecans over top.
8. Put into oven preheated to 350 degrees and bake for 1 hour.
Title: Marshmallow Delight
Ingredients:
- 24 graham crackers
- 5 margarine
- 5 bananas
- 1 walnuts
- 1 Cool Whip
- 1 milk
- 24 marshmallows
- 1/4
Instructions:
1. FOR CRUST:
2. In 9x13 inch pam, mix crumbs and margarine. Press to cover bottom of pan.
3. FOR FILLING:
4. In large saucepan, heat milk and marshmallows. Bring to a boil, stirring constantly. Set aside to cool.
5. When cooled, add remaining ingredients. Stir well.
6. Pour into crust. Drizzle caramel topping on top.
7. Chill until set.
Title: Ambrosia
Ingredients:
- 29 coconut flakes
- 3 miniature marshmallows
- 10 1/2 Cool Whip
- 8
Instructions:
1. drain can of fruit salad.
2. put contents into Medium size bowl.
3. add coconut flakes.
4. add marshmallows.
5. add cool whip.
6. mix all together.
Title: Old-Fashioned Oatmeal Raisin Cookies
Ingredients:
- 3 eggs
- 1 raisins
- 1 vanilla extract
- 1 butter
- 1 1/3 brown sugar
- 3/4 granulated sugar
- 2 1/2 all-purpose flour
- 1 salt
- 1 ground cinnamon
- 2 baking soda
- 2 quick-cooking oatmeal
- 3/4 pecans
Instructions:
1. Combine eggs, raisins, and vanilla extract in bowl and let stand--covered for 1 hour.
2. Preheat oven to 350°.
3. Cream together butter and the brown and granulated sugars.
4. Add flour, salt, cinnamon, and baking soda; mix well.
5. Add raisin mixture, oatmeal, and optional chopped nuts. The dough may seem a little dry; but it will be fine.
6. Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart.
7. Bake for 10-12 minutes until lightly browned.
8. Cool on wire rack.
9. Notes: Recipe works well doubled.
10. Time to make does not include the 1 hour needed for soaking the raisins.
11. You can use golden or dark raisins.
Title: Strawberry Angel Fluff
Ingredients:
- 1 strawberry gelatin
- 1 frozen strawberries
- 1
Instructions:
1. Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan.
2. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water.
3. Allow to jell a little.
4. Fold in the frozen strawberries and whipped topping which has thawed a little.
5. Pour over cake and refrigerate until set.
6. Decorate with whipped cream or additional whipped topping and fresh strawberries.
Title: Jerry Rice Pudding for Your Super Bowl Party
Ingredients:
- 12 MINUTE White Rice
- 1/2 vanilla ice cream
- 1/2 ground cinnamon
- 1/4 - 1/2 raisins
Instructions:
1. Following the directions on the pouch, zap the rice. Let cool slightly and pour it in a large bowl.
2. Add the ice cream and cinnamon, stir well.
3. Add the raisins, stir well.
4. Scoop mixture into separate serving bowls, adding more ice cream, cinnamon and raisins on top, if desired. Serve warm during fourth quarter. Touchdown!
5. Tips & Warnings:
6. According to Real Simple, this recipe also works with any flavor of ice cream and recommends rum raisin and dulce de leche. I would add butter pecan to that list.
7. Instead of cinnamon, the recipe says you can use a few drops of vanilla extract, pistachios or crystallized ginger.
8. Watch out when you open that pouch. That rice will be hotter'n Jerry on Dancing with the Stars!
Title: Raspberry Dream Dessert
Ingredients:
- 4 graham cracker crumbs
- 3/4 sugar
- 10 butter
- 1 cream cheese
- 1 sugar
- 1 milk
- 1 vanilla
- 2 frozen raspberries
- 4 raspberry Jell-O gelatin
- 1 boiling water
- 3/4
Instructions:
1. Preheat oven 375' degrees F.
2. Mix sugar and graham cracker crumbs together, pour melted butter over crumbs, mix well; Press into bottom of 9"x13" oblong baking dish; bake for 8-10 minutes til lightly browned.
3. Cool, Chill before filling.
4. Beat cream cheese with sugar, milk and vanilla til smooth.
5. Fold in half (1 8oz. tub) whipped topping.
6. Set aside.
7. Dissolve jello in boiling water, Put frozen raspberries in 1 1/2 Qt.
8. mixing bowl, pour dissolved jello over and toss gently to coat all.
9. To assemble: Top chilled crust with half cream cheese mixture, then half raspberry-jello mixture, spread with remaining 1/2 cream cheese mixture; top with remaining raspberry mixture; Spread remaining 8 oz.
10. tub whipped topping over all.
11. Chill 6-8 hours or over night.
Title: Pudding (Chocolate or Vanilla)
Ingredients:
- 1/2 sugar
- 4 cornstarch
- 1 egg
- 3 skim milk
- 2 vanilla
Instructions:
1. Mix sugar, corn starch and egg together in microwave safe container. (I use the glass Pampered Chef 8 cup batter bowl, with the handle on the side.) Pour in the milk; mix together with a wire whip. Microwave on power level 8 for 8-10 minutes (times will vary). STIR EVERY 1 1/2 MINUTES with a wire whip. Continue microwaving until pudding gets thick. Add the vanilla at this point.
2. CHOCOLATE PUDDING: Add 2 tablespoons baking cocoa with the sugar/egg/corn starch mixture. Omit the vanilla.
3. We like to put peanut butter crumbs on the top of each serving bowl. (Put some peanut butter in a bowl, add powdered sugar and work it together with a fork until crumbs form.).
4. A little whipped topping is nice also. :).
Title: Green Tea Pound Cake
Ingredients:
- 2 eggs
- 1 flour
- 2/3 sugar
- 1/2 butter
- 1 baking powder
- 1/2
Instructions:
1. Cream butter in a bowl.
2. Add sugar in the butter and mix well. Gradually add beaten eggs and stir well.
3. Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture.
4. Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.
Title: Very Vanilla Cookies
Ingredients:
- 1/4 eggs
- 2 vanilla
- 1 sugar
- 2 cinnamon
- 1
Instructions:
1. Heat oven to 350 degrees. Mix cake mix, oil, eggs and vanilla in mixing bowl by hand until a dough forms.( Some cake mix will remain in bottom of bowl).
2. Shape dough into 1 inch balls. Mix together sugar and cinnamon. Roll balls in sugar mixture and place 2 inches apart onto ungreased cookie sheets. Bake 10-12 minutes or until crackled on top and bottoms are light brown.
Title: Country Women's Association Irish Apple Cake
Ingredients:
- 250 plain flour
- 1 baking powder
- 125 sugar
- 125 butter
- 3 -4 cooking apples
- 1 egg
- 1/3 milk
Instructions:
1. Preheat oven to 180°C.
2. Grease a 20cm round cake tin.
3. Sift together the flour, baking powder and the sugar.
4. Cut in the butter roughly with a knife (do not rub it in).
5. Add the apples.
6. Stir in the egg and milk to make a fairly stiff mixture. The batter will appear fairly lumpy.
7. Pour the mixture into the prepared cake tin.
8. Bake for about 1 hour.
9. Serve hot with custard or ice-cream.
10. This cake can be cooked ahead and reheated in the microwave as needed.
Title: Mushkazone (Hungarian Spice Cookies)
Ingredients:
- 1/2 walnuts
- 3 butter
- 4 ground cloves
- 4 ground nutmeg
- 1/2 sugar
- 1/2
- 1 1/4
Instructions:
1. Mix together Ground walnuts, bread crumbs, ground cloves, ground nutmeg and sugar.
2. Beat egg yolks with melted butter.
3. Mix beaten egg and butter mixture into mixing bowl ingredients with a wire pastry cutter.
4. Firmly press the cookie mix flat into a 9 x 13 pan that has been buttered and floured on the bottom.
5. It should be about one inch thick.
6. It will seem crumbly at first.
7. With a knife or straight edged pastry board scraper, carefully cut the dough into 1 inch by 2 inch bars.
8. Bake at 325 degrees until firm, about 20- 25 minutes.
9. It should darken in color a little; Watch carefully; Do Not Burn!
10. Let bars cool in pan.
11. After they are cooled, recut with knife and keep in cookie tin.
Title: Scandalous Chocolate Peanut Butter Balls
Ingredients:
- 1 1/2 creamy peanut butter
- 1/2 butter
- 1 vanilla extract
- 2 1/2 butter flavor shortening
- 2 confectioners' sugar
- 4
Instructions:
1. In a medium mixing bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (until mixture becomes stiff).
2. Shape into balls and place on a pan covered with wax paper. Place in refrigerator.
3. In double boiler, melt chocolate and shortening. (Chef's note: you can make your own double boiler by placing a glass bowl over a small pot of boiling water).
4. Pour into bowl and dip balls with chocolate.
5. Refrigerate for thirty minutes on wax paper until chocolate becomes firm.
Title: Chocolate Cherry Chip Red Velvet Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking powder
- 1/2 non-fat powdered milk
- 3 cocoa powder
- 1 1/4 cherry juice
- 1 1/4 cherries
- 2 dark chocolate
- 1 1/2 vanilla
- 1/2 sea salt
- 1/2 eggs
- 2 1/2 eggs
- 3 sugar
- 8 unsalted butter
- 2 salt
- 3 pure vanilla extract
- 1/2 cream cheese
- 3 -4
- 1
- 8
Instructions:
1. For the Cake:
2. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries and chocolate.
3. Add cherry juice, eggs, veggie oil, vanilla, no-taste food coloring and mix until incorporated. Scrape bowl in between mixing.
4. Add chopped cherries and chocolate.
5. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
6. For the Cream Cheese Frosting:
7. Place sterilized kitchen aid bowl (just make sure it's super clean and dry) with whites unto a pan with water, barely simmering (a.ka. double boiler).
8. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
9. Whip on stand mixer or hand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You could totally make this ahead of time and place it in the fridge or freezer and whip until ready.
10. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cooled down or at least room temperature, prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Add softened cream cheese and cream cheese extract. Mix until smooth and well incorporated.
11. For the Cake Assembly:
12. Add 1 tbsp of sugar and a pinch of salt to your chopped cherries in a small bowl, mix and set aside.
13. With the first layer of cake, top with a light drizzle of the juice from the cherries unto the cake.
14. Top with a layer of cream cheese frosting, making a small well in the center with your spatula or create a barrier/dam with a piping filled with frosting. Fill with a modest amount of chopped cherries.
15. Apply your next layer of cake and alternate with chocolate and cherries, until you get to your desired cake height.
16. Complete the cake by frosting it completely around the top and sides. You can also do a "naked cake" with this!
17. Store in the refrigerator until ready to serve. Allow the cake to get to room temperature before serving. Enjoy!
Title: Saskatoon-Rhubarb Crisp
Ingredients:
- 6 rhubarb
- 2 white sugar
- 1/3 lemon juice
- 1 brown sugar
- 1 flour
- 1 rolled oats
- 1/2 margarine
Instructions:
1. Place saskatoons and rhubarb in a 9X13 pan.
2. Sprinkle the white sugar over berries and drizzle with a little bit of lemon juice. You can now dot with a bit of margarine (1/4 cup) if you wish.
3. Combine the brown sugar, flour, rolled oats. Cut in the margarine like you would for pie pastry until mixture is crumbly. Sprinkle over fruit.
4. Bake in a 375 F oven for 45 minutes or until golden brown.
5. Serve warm with ice cream.
Title: Black Mushroom Cookies
Ingredients:
- 3/4 sugar
- 4 eggs
- 1/2 flour
- 2 baking powder
- 4 salt
- 2 powdered sugar
- 2
- 1/2
- 3/4
Instructions:
1. Combine cocoa (and oil), oil, and sugar. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to chocolate mixture. Chill several hours or overnight.
2. Roll dough into 1 inch balls. Roll each ball in powdered sugar. Place 2 inches apart on greased cookie sheets. Bake at 350 for 10-12 minutes; centers will be somewhat soft. Cool on dry rack. Yields: 6 dozen.
Title: Peanut Butter Sheet Cake
Ingredients:
- 2 flour
- 1 baking soda
- 2 sugar
- 1/2 salt
- 1/2 margarine
- 3/4 crunchy peanut butter
- 1/2 eggs
- 2 vanilla extract
- 1 buttermilk
- 1/2 evaporated milk
- 1/2 sugar
- 1 margarine
- 1 crunchy peanut butter
- 1/2 miniature marshmallow
- 1/2 vanilla extract
- 1
Instructions:
1. Cake:Preheat the oven to 350 degrees F.
2. In a large bowl, mix the flour, baking soda, sugar, and salt; set aside.
3. In a saucepan, bring the oil, margarine, peanut butter, and 1 cup of water almost to a boil (do not boil).
4. Pour over the dry ingredients and mix well.
5. Add the eggs, vanilla, and buttermilk. Mix well.
6. Pour the batter into a greased and floured 15x11x1-inch pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
7. Icing:Combine the evaporated milk, sugar, and margarine in a saucepan.
8. Bring to a boil and cook for 2 minutes.
9. Remove from the heat and add the peanut butter and marshmallows, stirring until melted.
10. Stir in the vanilla.
11. Pour the icing over the warm cake and spread to cover.
Title: Passover Walnut Brownies
Ingredients:
- 4 margarine
- 1/2 sugar
- 2 eggs
- 4 brandy
- 1 water
- 1 salt
- 1/4 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9x9 inch square baking pan.
3. Melt chocolate and margarine in a saucepan over low heat.
4. Transfer to mixing bowl, add sugar and stir together
5. Beat in eggs, one at a time, with an electric mixer on medium speed.
6. Stir in matzo meal, brandy or water and salt.
7. Stir in nuts.
8. Pour into prepared pan.
9. Bake for 40-45 minutes.
10. Cool and cut into bars.
Title: Choco-Low Fat Muffins
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 granulated sugar
- 1/4 baking powder
- 2 baking soda
- 1 salt
- 1/2 low-fat vanilla yogurt
- 2/3 nonfat milk
- 2/3 vanilla extract
- 1/2 powdered sugar
Instructions:
1. Heat oven to 400°F.
2. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
3. Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.
4. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage.
Title: Watermelon ice sticks
Ingredients:
- 2 1/2 watermelon
- 1/2 fresh raspberries
- 1/3 frozen raspberries
- 2 sugar
- 1 sugar
- 1 light corn syrup
- 8
Instructions:
1. Combine all ingredients in a blender; puree until smooth.
2. Strain into a large measuring cup or pitcher; pressing solids to extract as much liquid as possible; discard solids.
3. Pour resulting liquid into 8 molds or cups (can use disposable paper cups), dividing equally.
4. cover with top if using a mold; insert a stick into each mold, or, if using a cup cover with a small square of foil and punch stick through foil.
5. Freeze at least 8 hours.
Title: Ever-So-Easy Fruitcake
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 2 eggs
- 1 sweetened condensed milk
- 1
- 2
- 1
Instructions:
1. Preat oven to 300 degrees F. Grease and flour a 10-inch bundt pan.
2. Combin flour and baking soda; set aside.
3. In a large bowl, combine remaining ingredients; blend in dry ingredients.
4. Pour batter into prepared pan and bake for 1 hour and 45 to 50 minutes or until toothpick inserted comes out clean.
5. Cool 15 minutes. Turn out of pan. Garnish as desired.
Title: Dutch Apple Dessert
Ingredients:
- 5 apples
- 1 sweetened condensed milk
- 1 ground cinnamon
- 1/2 margarine
- 2 butter
- 1 1/2 margarine
- 1/2 butter
- 1/2 biscuit mix
- brown sugar
Instructions:
1. Preheat oven to 325 degrees.
2. In medium bowl, combine apples, sweetened condensed milk and cinnamon.
3. In large bowl, cut 1/2 cup butter into 1 cup biscuit mix until crumbly.
4. Stir in apple mixture.
5. Pour into greased 9-inch square baking pan.
6. In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly.
7. Add nuts.
8. Sprinkle evenly over apple mixture.
9. Bake 1 hour or until golden.
10. Serve warm with ice cream.
Title: Chocolate Dipped Dates Stuffed With Spiced Nuts
Ingredients:
- 36 honey
- 2 cinnamon
- 1 allspice
- 1/2 dates
- 1/4 bittersweet chocolate chips
- 12
- 3/4
Instructions:
1. Toss 24 almonds, 1 teaspoon orange peel, honey and spices in a small bowl.
2. Cut slit in each date and remove pit.
3. Press 2 spice-coated almonds into each slit and enclose nuts in date.
4. Line a small baking dish with foil (or greased wax paper) so the dates won't stick while they are setting up.
5. Melt chocolate in a small bowl (about 20 seconds in the microwave, stirring halfway through.).
6. Dip each date 3/4 of the way into melted chocolate. Shake off excess and place on foil.
7. Sprinkle remaining orange peel over chocolate.
8. Dip each plain almond halfway into chocolate and set on top of a date.
9. Chill until chocolate sets.