lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Praline Cake
Ingredients:
- 1/2 pecans
- 1/3 dark brown sugar
- 1/3 butter
- 1 pumpkin
- 1 light brown sugar
- 1/2 water
- 3/4 pumpkin pie spice
- 1/4 eggs
- 2
- 4
Instructions:
1. Mix the filling ingredients together and chill.
2. Preheat the oven to 350 degrees.
3. Grease and flour a Bundt pan.
4. Beat the cake ingredients together for four minutes.
5. Pour half of the batter into the pan.
6. Roll the chilled filling into a log and place it over the batter, being careful not to let it touch the sides of the pan.
7. Cover with the remaining batter.
8. Bake for one hour.
9. Let the cake cool for 45 minutes to an hour in the pan before inverting it onto a plate.*please note that the time necessary to chill the filling is not included in the prep time*.
Title: Rudolph's Christmas Sugar Cookies
Ingredients:
- 1
- 36
- 18
Instructions:
1. Freeze dough 15 minutes.
2. Roll dough to 1/4 inch thickness on a floured surface. Cut dough with a 3 inch round cutter, and place 2 inches apart on an ungreased baking sheet. Using thumb and forefinger, pinch opposite sides of each slice about 2/3 of the way down to shape face.
3. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.
4. Bake at 350 degrees according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheet. Remove to wire racks, let cool 2o minutes more or until completely cool.
Title: Walnut-Pear Sour Cream Cake
Ingredients:
- 1 walnuts
- 1/3 brown sugar
- 1 cinnamon
- 1/4 butter
- 1/3 all-purpose flour
- 2 pears
- 2 lemon juice
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 sugar
- 1 vanilla
- 2 eggs
- 1 sour cream
- 1/2 walnuts
Instructions:
1. In a small bowl, mix together 1 cup walnuts, brown sugar, and cinnamon.
2. In another bowl, add 1/3 cup flour.
3. Cut in butter with pastry blender until the consistancy of coarse crumbs.
4. Add 3/4 cup of the walnut mixture and stir to combine.
5. Set walnut mixture and crumb mixture aside.
6. In a bowl, toss pears with lemon juice; set aside.
7. In another bowl mix together 1 3/4 cup flour, baking powder, baking soda, and salt; set aside.
8. In yet another bowl, beat 1/2 cup butter on medium speed of an electric mixer for 30 seconds.
9. Beat in sugar and vanilla.
10. Add eggs, one at a time, and beat well after each addition until well mixed.
11. Alternately add the flour mixture and the sour cream to egg mixture.
12. Beat on low speed after each addition until combined.
13. Spread two-thirds of batter into a greased 9-inch springform pan.
14. Sprinkle with reserved walnut mixture.
15. Layer pears evenly over walnut mixture.
16. Spread remaining batter over pears.
17. Sprinkle with crumb mixture.
18. Bake at 350 degrees for 10 minutes.
19. Sprinkle with 1/2 cup walnuts.
20. Bake 45-50 minutes longer or until tests done.
21. Cool in the pan on a wire rack for 10 minutes.
22. Run a knife around the sides of the pan.
23. Remove side of springform pan.
24. Cool for 1 hour.
Title: Cherry Bake
Ingredients:
- 1 cherries
- 250 light sour cream
- 3/4 sugar
- 3/4 vanilla essence
- 2 eggs
- 2 self raising flour
- 3/4
Instructions:
1. Preheat oven to 190 degrees.
2. Grease 4 x 250 mls ovenproof dishes.
3. Divide cherries over the base of the dishes.
4. Place dishes on baking tray.
5. In a mdium bowl place sour cream, cream, sugar, vanilla and eggs.
6. Whisk to combine well.
7. Add flour and mix in well.
8. Pour mixture evenly over cherries.
9. Bake 30 minutes till golden.
10. Dust with icing sigar if desired.
Title: Another Grilled Peanut Butter & Banana Split Sandwich
Ingredients:
- 2 butter
- 1 creamy peanut butter
- 1 honey
- 2 strawberry
- 1/2 banana
- 1
- 1/2
- 1
Instructions:
1. Spread one side of each white bread slice with 1/2 teaspoon butter.
2. Combine peanut butter and honey; spread over plain side of 1 bread slice.
3. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices.
4. Spread pineapple jam over plain side of remaining bread slice.
5. Carefully assemble sandwich.
6. Heat a small nonstick skillet over medium-high heat.
7. Add sandwich; cook 2 minutes on each side or until lightly browned.
Title: No-Bake Milky Way Tarts
Ingredients:
- 1 miniature graham cracker pie crusts
- 2 heavy whipping cream
- 1/4 butter
- 2 margarine
- 1 heavy whipping cream
- 1
- 1 1/2
Instructions:
1. Place crusts on a rimmed tray.
2. Midnight Layer: Put ingredients in a small heavy saucepan over low heat.
3. Stir with a whisk until candy bars, chips and butter melt and mixture is smooth.
4. Pour into crusts, cover and refrigerate 1 hour or until firm, or up to 2 days.
5. Put regular Milky Way bar and 1 1/2 tablespoons cream in a small heavy saucepan over low heat.
6. Stir with a whisk until candy melts and mixture is smooth.
7. Refrigerate 15 minutes to cool.
8. Put remaining 1 cup cream in a large bowl.
9. Beat with mixer on high speed until stiff peaks form when beaters are lifted.
10. Pour cooled mixture from saucepan over whipped cream; fold in until blended.
11. Spoon into decorating bag; pipe in a spiral on Midnight layer.
12. Serve immediately or refrigerate up to 4 hours.
13. Just before serving: Garnish with cut-up Kit-Kat pieces.
Title: Grandma's Secret Chocolate Chip Cookies
Ingredients:
- 3 bread flour
- 2 cornstarch
- 1 1/4 baking soda
- 1 1/2 baking powder
- 1 1/4 unsalted butter
- 2 eggs
- 1 1/8 chocolate chips
- 1 1/2 kosher salt
- 1 1/4 brown sugar
- 1 1/8 sugar
- 2 vanilla
Instructions:
1. In a bowl, whisk together baking soda, baking powder, cornstarch, flour, and salt. Set aside.
2. Now, with a mixer, mix the butter and sugars together well. Eventually the mixture will become fluffy.
3. Now, on low speed, begin adding the remaining ingredients slowly while continuing to mix. Add the chocolate chips last and mix them in shortly.
4. Wrap the dough in plastic wrap and refrigerate for 60 hours (2 1/2 days). Really, any time between 48 and 72 hours (2 and 3 days) will work well. Shoot for 60 hours.
5. When it is time to bake preheat your oven to 350.
6. Line baking sheets with parchment paper and place ping pong ball sized dough balls 2 1/2"-inches apart on your baking sheets. Suggested to lightly sprinkle salt on top before baking.
7. Bake for 17 minutes. Once baking is complete, transfer to wire racks to cool for 12-15 minutes.
Title: Banana Split Cottage Cheese Salad
Ingredients:
- 2 low fat cottage cheese
- 8 pineapple chunks
- 1 Cool Whip Lite
- 3/4 pecans
- 1/4 banana
- 1 fresh strawberries
- 1
Instructions:
1. Drain pineapple. Toss banana in a little lemon juice to prevent browning if you like.
2. In a large bowl, combine cottage cheese, drained pineapple and dry gelatin. Fold in Cool Whip. Add pecans, bananas and strawberries. Mix gently to combine. Cover and refrigerate until ready to serve.
3. I sometimes add a handful of sweetened dried cranberries. I also don't worry too much about the measurements of the banana and strawberry, tossing in more or less to suite my taste.
Title: Passover Raspberry Cocoa Torte
Ingredients:
- 12 ground pecans
- 1 1/2 sugar
- 5 matzo meal
- 2 cinnamon
- 1/2 eggs
- 6 raspberries
- 5
Instructions:
1. Preheat oven to 350.
2. Grease two 9 inch round pans.
3. Combine pecans, sugar, cake meal, cocoa, and cinnamon in a large bowl.
4. In a separate bowl, beat the eggs.
5. Add eggs to pecan mixture and beat until thoroughly combined.
6. Pour into prepared pans and bake for 30 minutes.
7. Remove from pans to cool.
8. Place first cake on serving plate and spread with raspberry jam.
9. Place second cake on top.
10. Arrange fresh raspberries on top.
11. Garnish with mint leaves, dusting of cocoa or confectionary sugar.
Title: Torta De Santiago
Ingredients:
- 1 sugar
- 1/4 lemon rind
- 1/2 eggs
- 7 cinnamon
- 1/4 powdered sugar
Instructions:
1. Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy.
2. Stir in the almonds and cinnamon.
3. Beat the egg whites until they are stiff, but not dry.
4. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.
5. Pour into 2 greased 8 in layer pans and bake at 350 degrees for 45 minutes or until the cakes are well browned.
6. Cool briefly, then remove the cakes from the pans.
7. coat with powdered sugar and nuts (optional).
Title: Coffee Almond Slice
Ingredients:
- 4 butter
- 4 sugar
- 2 eggs
- 4 flour
- 1 baking powder
- 2 water
- 2 chocolate
- 1 heavy cream
- 1 instant coffee
- 1 1/4 confectioners' sugar
- 4
- 3
- 2
Instructions:
1. Grease and line a 7x11 inch pan with waxed or parchment paper.
2. Preheat oven to 350 F.
3. Put all the sponge ingredients in a bowl, mix and beat until smooth.
4. Pour the batter into the prepared pan.
5. Bake 25-30 minutes untilfirm to the touch.
6. Turn out, remove paper and cool.
7. Melt the chocolate until runny and keep warm.
8. Whisk the cream with the dissolved coffee and icing sugar until it form soft peaks.
9. Trim the edges of the cake and cut into three even size pieces.
10. Spread a layer of cream on one piece, top with a 2nd layer and spread with more cream. Top with the final layer.
11. Spread the sides with cream and coat with the chocolate sprinkles (optional).
12. Spread the remaining cream on the top.
13. Spoon the chocolate into a piping bag with a fine nozzle (or just use a drizzle spoon) and pipe straight lines along the length of the cake.
14. With the point of a knife, draw lines back and forth creating a chevron effect.
15. Chill for at least 1 hour and serve.
Title: Pumpkin Pudding Cake
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1/4 ground cardamom
- 1/4 ground ginger
- 1/4 nutmeg
- 1/4 salt
- 3 eggs
- 3/4 dark brown sugar
- 2 pears
- 1/2 canned pumpkin puree
- 1/2 pecans
- 1/2 vanilla extract
- 1 heavy cream
Instructions:
1. Heat oven to 375 degrees. Butter 8-inch square glass baking dish.
2. Mix flour, baking powder, spices, and salt in small bowl.
3. Using electric mixer, beat eggs and brown sugar on medium speed until thickened, about 2 minutes. Reduce speed to low and mix in flour mixture. Stir in pears, pumpkin, pecans, and vanilla by hand. Pour batter into prepared dish.
4. Bake cake until top is well browned, 30-35 minutes. Let cool slightly on wire rack. Serve warm, with whipped cream.
Title: Chocolate Coconut Macaroon Cups
Ingredients:
- 2 sugar
- 1/4 sweetened flaked coconut
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F Coat a standard (12 cup) muffin tin with cooking spray.
2. In a large bowl, whisk egg whites, sugar, cocoa and salt until combined.
3. Add coconut; mix until well coated. ***I would add the sliced almonds in at this point with the coconut. They didn't want to stick to the tops of the cookies!***.
4. Dividing evenly, spoon mixture into muffin tin and pat in gently with moistened fingers.
5. Sprinkle with almonds and pat on gently.***See note above***.
6. Bake until almonds are golden, 20-25 minutes.
7. Remove from oven and cool in tin for 5-10 minutes.
8. Run a thin metal spatula around the edges to loosen from pan.
9. Turn out onto rack to cool completely.
10. Cookies keep in an airtight container at room temperature for up to 3 days.
Title: Warm Mexican Bread Pudding With Apples and Cream (Capirotada)
Ingredients:
- 8 unsalted butter
- 1/2 baguette
- 1 brown sugar
- 1 1/2 water
- 1 1/2 ground cinnamon
- 2 granny smith apples
- 1 walnuts
- 1/2 cream cheese
- heavy cream
Instructions:
1. Preheat oven to 350 degrees. Butter a 9-by-13-inch glass casserole.
2. Melt butter in a saucepan, add bread cubes and stir to coat evenly. Spread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp.
3. Remove bread and turn oven temperature up to 400 degrees.
4. Combine sugar and water in a saucepan and bring to a boil. Remove from heat. Stir in the cinnamon and set aside.
5. In a large mixing bowl, combine apples, walnuts, cream cheese and bread cubes. Drizzle with reserved sugar syrup and mix to evenly distribute. Transfer to prepared pan.
6. Bake, uncovered, stirring occasionally, for 15 minutes. Bake an additional 5 minutes, without stirring, until th top is golden brown and crusty and liquid is almost gone.
7. Serve warm with pitchers of crema or cream for adding at the table.
Title: Mirj's Easy Cherry Pudding
Ingredients:
- 1/2 margarine
- 1 flour
- 3/4 sugar
- 2 baking powder
- 1 water
- 1 milk
- cherries in syrup
Instructions:
1. Melt the margarine and pour into a Pyrex baking dish, about 8 inches square.
2. You can also melt this directly into the Pyrex dish in the microwave.
3. Mix the flour, sugar, baking powder and water.
4. Pour this on top of the melted margarine.
5. DO NOT MIX!
6. Pour the cherries and their syrup on top of this batter.
7. DO NOT MIX!
8. Bake in a 350 degree F oven for 1 hour.
9. The cherries will sink to the bottom, the crust will rise to the top.
10. Serve warm with vanilla ice cream or whipped cream.
11. I've also done this with canned plum (depitted first), canned fruit cocktail, canned blueberries.
12. It's so simple and tastes great!
Title: Chocolate Chip Banana Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 sugar
- 1 baking soda
- 1/2 salt
- 3 bananas
- 1/2 eggs
- 2
- 1/2
Instructions:
1. Preheat oven to 350* Coat 9<U+0094> square baking pan with cooking spray.
2. Flour lightly.
3. Combine flour, sugar, baking soda and salt.
4. In bowl mash bananas; stir in oil and eggs until just combined.
5. Stir in chips.
6. Pour batter into pan.
7. Bake 40 mins or until toothpick inserted into center comes out clean.
8. Cool in pan on rack for 15 mins.
9. Remove from pan and cool completely.
Title: Finnish Oven Pancake (Pannukakku)
Ingredients:
- 6 eggs
- 1 1/2 milk
- 1/4 sugar
- 1 vanilla extract
- 1/4 lemon zest
- 1 1/2 flour
- 1 salt
- 1 baking powder
- 1/3 butter
- 1 apple
Instructions:
1. Whisk together the eggs, milk, sugar, and vanilla until creamy. Stir in grated lemon zest.
2. Sift together flour, salt, and baking powder and stir into egg mixture. Allow batter to rest for 30 minutes.
3. Preheat oven to 450º. When pancake batter has rested, place butter in a 12" (or close to) oven-proof frying pan. Place pan in oven and allow butter to melt without browning. Once your butter has melted, remove pan from oven and use pastry brush to coat surface and side of pan evenly with the melted butter.
4. Pour pancake batter into the hot, buttered pan and return to oven. Bake for 15 minutes, or until puffed and golden.
5. Serve with whipped cream and fresh fruit, fruit compote, or lightly sautéed apples.
Title: Greek Cake
Ingredients:
- 2 sugar
- 2 1/2 flour
- 2 baking powder
- 2 eggs
- 2 water
- 1 crushed pineapple
- 1 walnuts
Instructions:
1. preheat oven to 365.
2. combine the sugar, flour, baking powder, water and eggs in bowl and mix well.
3. add undrained pinapple mix well.
4. stir in walnuts.
5. spoon into greased 9 x 13 inch cake pan.
6. bake 35 mins
7. Spread cream cheese frosting over slightly warm cake.
8. chill in refrigerator for 8-10 hrs.
Title: Fudge Brownie Pie
Ingredients:
- 1 unsalted butter
- 2 all-purpose flour
- 1 sugar
- 3/4 baking powder
- 1 1/4 salt
- 1 1/2 pecans
- 1/4 milk
- 1/3 vanilla extract
- 1/3 boiling water
- 1/2 vanilla ice cream
- 1
Instructions:
1. Prepare the unbaked pastry shell. Preheat oven to 375°F, setting a rack in the middle.
2. Melt the chopped chocolate with the butter in a small saucepan set over very low heat; set aside to cool.
3. Sift the flour, 3/4 cup of the sugar, baking powder and salt together into mixing bowl. Add the pecans, milk and vanilla; mix just until blended. Blend in the melted chocolate and butter mixture. Turn into the unbaked pastry shell, spreading it as evenly as possible with a wet spatula.
4. Combine the grated chocolate with the remaining 1/2 cup sugar and sprinkle evenly over the filling. Pour the boiling water over the top; do not stir.
5. Bake the pie for 35 to 40 minutes, or until the filling is set except for the center; it will firm up on cooling. Cool on rack to nearly room temperature; then cut into wedges for serving. Serve warm with whipped cream or a small scoop of vanilla ice cream.
Title: Surfboard Ice Cream Sandwiches
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 1/2 all-purpose flour
- 3 1/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 confectioners' sugar
- 2 water
- 1 ice cream
- 2
Instructions:
1. To make Cookies:
2. In a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
3. In another bowl, combine flour, baking powder, baking soda, and salt; gradually stir in butter mixture until well blended; cover bowl with plastic wrap and chill for 2 hours.
4. Line cookie sheet with parchment paper (do not grease cookie sheet).
5. On lightly floured surface, roll out the dough to about 1/4" thickness.
6. cut out Surfboard-shaped cookies.
7. Place cookies 2" apart on tray.
8. Bake 6-10 minutes at 350F.
9. Place cookies to wire racks to cool.
10. To make Frosting:
11. In a small bowl, mix powdered sugar, egg white powder, with water (start with 1-2 tablespoons, add more water to get spreadable consistency).
12. Divide into as many bowls depending on number of colors you want.
13. Add food coloring until you reach the desired intensity.
14. Pipe and spread icing over the entire top cookie; allow it to harden before piping in more decorative elements; make sure to leave the bottom cookie alone (no icing required there); then allow the additional icing to harden/dry as well.
15. To finish:
16. After the icing has hardened/dried, take same Surfboard cookie cutter and use to make same shapes with ice cream.
17. Place the blank cookie down, then set the surfboard-shaped ice cream on top, and set the decorated cookie on top to complete the sandwich.
Title: Cathy's Sugarplums
Ingredients:
- 1/2 pecans
- 1/2 dried fig
- 1/4 raisins
- 1/4 sultana
- 1/4 flaked coconut
- 3 honey
- 1/4 sugar
Instructions:
1. Finely chop apricot, pecans, figs, raisins, and coconut by hand or food processor.
2. Add liqueur blend well.
3. Shape into 1 inch balls rolling between palms of hands.
4. Roll each ball in sugar.
5. Store in air tight container in fridge between waxed paper for up to month.
6. Package in boxes or tins or in a basket with ribbons.
7. I always double this recipe because I seem to need more than 36.
Title: Bethmaennchen - German Christmas Cookies
Ingredients:
- 3/4 marzipan
- 2 marzipan
- 120 rose water
- 3/4 powdered sugar
- 2 eggs
- 1 flour
- 7
- 2
- 3 1/2
Instructions:
1. Preheat oven to 350°F.
2. Finely grind the measured almonds.
3. Break the marzipan dough into small pieces and mix with one of the eggs, rosewater, powdered sugar, ground almonds and flour.
4. Separate the remaining egg and beat the yolk, set aside.
5. Form marzipan mixture into balls the size of walnuts.
6. Press three almond halves onto the sides of each ball. The almonds should stand up and down and be evenly spaced around the ball.
7. Brush each ball with the beaten yolk and place on a cookie sheet.
8. Place cookie sheet on the middle rack and bake 15 minutes until golden brown.
Title: Coconut Milk Frosting
Ingredients:
- 1 1/2 butter
- 1/4 margarine
- 2 salt
- 1/2 vanilla extract
- 3 powdered sugar
- 1 coconut milk
Instructions:
1. Beat butter and next 3 ingredients at medium speed with electric mixer until fluffy.
2. Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth.
Title: Apple Cake With Caramel Sauce
Ingredients:
- 1 1/4 all-purpose flour
- 1 whole wheat flour
- 1/2 sugar
- 3/4 brown sugar
- 1 ground cinnamon
- 2 baking powder
- 1 salt
- 1 ground nutmeg
- 1/2 baking soda
- 1/4 curry powder
- 3/4 butter
- 1/2 water
- 3 eggs
- 2 vanilla
- 2 1/2 tart cooking apples
- 3/4 walnuts
- 3/4 brown sugar
- 1/2 heavy whipping cream
- 3 butter
- 1 vanilla
Instructions:
1. Heat oven to 350°F
2. Grease and flour 13x9-inch baking pan; set aside.
3. Combine flour, whole wheat flour, sugar, 3/4 cup brown sugar, cinnamon, baking powder, salt, nutmeg, baking soda and curry powder in large bowl.
4. Add melted butter, water, eggs and 2 teaspoons vanilla.
5. Beat at medium speed, scraping bowl often, until well mixed.
6. Stir in apples and walnuts by hand.
7. Spread into prepared pan.
8. Bake for 40 to 45 minutes or until top springs back when touched lightly in center.
9. Cool completely.
10. Just before serving, combine 3/4 cup brown sugar, whipping cream and butter in 1-quart saucepan.
11. Cook over medium heat, stirring constantly, until sugar is dissolved (3 to 4 minutes).
12. Stir in vanilla.
13. Drizzle sauce over each piece of cake.
14. Dollop with whipped cream, if desired.
15. Note:
16. Curry powder is used to intensify the apple flavor.
Title: Trinity River Mud Cake With Flood Tide Icing
Ingredients:
- 1 1/2 flour
- 2 sugar
- 4 eggs
- 1 coconut
- 1/3 butter
- 1 margarine
- 1 vanilla
- 2 marshmallow creme
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 6 milk
- 1/3 cocoa powder
- 1 vanilla
- 2
Instructions:
1. For cake:.
2. Mix eggs and sugar in mixer at high speed for 5 minutes.
3. Combine everything else except for marshmallow creme and mix well.
4. Combine the two mixtures together.
5. Bake in greased and floured 13x9x2" pan at 350 for 30 minutes.
6. Remove from oven and spread marshmallow creme on top of cake while hot.
7. Let stand for only a few minutes and ice cake by combining all icing ingredients, mixed well with mixer.
8. Spread icing very carefully over marshmallow creme.
Title: Old Fashioned Jam Cake
Ingredients:
- 3 self-rising flour
- 1 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 1 ground allspice
- 2 granulated sugar
- 1 butter
- 1 eggs
- 1 milk
- 4 vanilla extract
- 1 light brown sugar
- 1 milk
- 1 butter
- 2 salt
- 1/2 confectioners' sugar
- 8
- 1/8
- 4
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
2. To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts, if desired.
3. Divide batter evenly among the prepared pans. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans to cool completely on a wire rack.
4. To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and add the confectioners’ sugar. If the icing is too thick, add a little milk. Stir in nuts, if desired. Spread over one cake layer. Top with second layer; ice top. Top with third layer, ice top.
Title: Meringue Bones
Ingredients:
- 2 cream of tartar
- 1/8 sugar
- 1/2
Instructions:
1. In a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating on high until stiff peaks form. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag.
2. On parchment-lined baking sheets, pipe meringue into a 3-in log. Pipe Pipe two 1-in balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225 degrees for 1 1/2 hours or until firm. Transfer to wire racks. Store in an airtight container.
Title: Oat Me Oh My, Healthy Oatmeal Cookies
Ingredients:
- 1/4 Splenda granular
- 2 brown sugar
- 2 pumpkin puree
- 2 light butter
- 2 margarine
- 1/4 vanilla
- 1/4 cinnamon
- 1/4 baking soda
- 1/3 whole wheat pastry flour
- 1/2 oats
- 2 dried sweetened cranberries
- 1 chocolate chips
- 2 flaked coconut
- 2 raisins
Instructions:
1. Preheat oven to 375 F.
2. Combine splenda, brown sugar, pumpkin and butter, egg substitute and vanilla until thoroughly mixed.
3. Add in all the dry ingredients, except oats and "add in's".
4. Use a small melon scoop to place cookies about 1 inch apart on a greased cookie sheet.
5. Gently press down on the cookies with a fork.
6. Bake in the oven for 10-12 minutes.