lumicero/recipes-ing2inst huggingface dataset:
Title: Rosettes
Ingredients:
- 3/4 sugar
- 1 1/4 flour
- 2 1/4 cornstarch
- 2 eggs
- 3 water
Instructions:
1. Heat oil to 365°F Place rosette iron(s) in the oil and let them heat with the oil.
2. Sift dry ingredients.
3. Combine beaten eggs and water, then add liquid slowly to flour mixture, mixing well to prevent lumps. Batter should be smooth and fairly thin.
4. When oil and irons are at the correct temperature, take iron out of the oil and give it a light shake or two to get the excess oil drip off. Dip iron into the batter, making sure the batter does not go over the top edge of the iron. Place iron in the hot oil and hold it suspended in the oil for a few seconds until the batter begins to hold the shape of the iron.
5. Lift iron out, leaving the rosette shell to finish cooking in the oil (you may need to use a fork or long chopstick to help ease the iron off the batter shell). Take the shell out when it turns a golden brown and let drain on paper towels.
6. Let cool and sprinkle with powdered sugar if desired.
Title: Applicious Cream Cheese Pie
Ingredients:
- 1 cream cheese
- 1/4 powdered sugar
- 1 egg
- 2 lemon juice
- 1/2 pure maple syrup
- 1/2 pecans
- 1 brown sugar
- 3 flour
- 2 fresh lemon juice
- 2 fresh lemon zest
- 3 cinnamon
- 1/2 nutmeg
- 7 granny smith apples
- 2 all-purpose flour
- 1 sugar
- 1 salt
- 1/4 unsalted butter
- 1/2 vegetable shortening
- 1 sharp cheddar cheese
- 2 fresh lemon juice
- 5 cold water
- 1
Instructions:
1. Combine flour, sugar and salt in mixing bowl.
2. (To make it easier the crust can be made in the food processor).
3. **Cut in the butter with pastry blender until mixture resembles coarse meal;cut in the shortening until it is the size of small peas.
4. Stir in the grated cheese.
5. Add the water, 1 Tablespoon at a time, mixing lightly with a fork.
6. Use just enough water to make a dough which clings together. **Can be made in processor to this point.**.
7. Shape dough into two equal size firm balls with hands.
8. Wrap in plastic wrap and refrigerate until well chilled, at least one hour.
9. Roll out half of dough on a lightly floured surface.
10. Fit into 9-inch pie plate. Trim pastry at edges of plate with a little overhang.
11. Mix together softened cream cheese, powdered sugar, egg and 2 teaspoons lemon juice.
12. Spread in the bottom of pastry-lined pie plate.
13. In a large bowl combine remaining ingredients except apples; mix well.
14. Add apples, tossing lightly to coat with sugar mixture.
15. Fill pastry-lined pie plate with fruit mixture. Dot with butter.
16. Roll out remaining dough and place over top of filling.
17. Seal and flute edges; cut vents.
18. Decorate top with leftover pastry scraps, if desired.
19. Brush top with egg white.
20. Sprinkle with cinnamon sugar.
21. Bake on bottom oven rack at 450°F for 10 minutes; reduce heat to 350°F and continue baking for 40-50 minutes or until pastry is golden and fruit is tender.
Title: Mrs. Vollmer's German Apple Cake
Ingredients:
- 1 sweet butter
- 1 granulated sugar
- 4 vanilla extract
- 1 salt
- 1/4 unbleached white flour
- 4 -5 apples
- 5 fresh lemon juice
- 8 cinnamon
- 1/2 sugar
- 2
- 1
- 1/2
Instructions:
1. For the crust:
2. Blend the softened butter with the sugar thoroughly.
3. When creamy, add egg yolks vanilla and salt.
4. Mix well.
5. Blend in flour gradually, mixing lightly by hand until a homogenous mass.
6. Pat dough into a 12" rectangular pyrex baking dish until it is evenly distributed over the bottom and part way up the sides.
7. For the filling:
8. Peel and core apples and slice them into fairly thin slices.
9. Sprinkle the slices with lemon juice, cinnamon and sugar as you go, placing them into a bowl, until all the apples are sliced.
10. Warm the jam.
11. If it is in a glass jar, loosen the lid and place the jar in a small pot of water, with the water coming half way up the side of jar.
12. Simmer over low heat until jam is soft.
13. Spread half the jam on the surface of the crust, and then place the apples, slightly overlapping, in as many rows as the bottom will take.
14. If you are using Mackintosh apples, they will shrink more and tend to break.
15. Keep your prettiest slices for the top, and arrange them attractively.
16. Using a pastry brush, spread the rest of the jam across the the top of the cake.
17. Sprinkle the top with almonds (I always leave this out unless I'm making it for a certain person).
18. Bake in a 350° oven for about an hour, until crust and apples are golden.
Title: The Best Oatmeal Cookies Ever
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 3/4 brown sugar
- 3/4 egg
- 1 real vanilla extract
- 1 oatmeal
- 1 1/2 dried cherries
- 1 bittersweet chocolate piece
- 1
Instructions:
1. Don't overcook! Only bake until the outside is firm to the touch, 15 minutes max for most cookies it seems.
2. They will set as they cool on the wire rack and stay moist if you don't overcook.
3. I've yet to find a real peanut butter oatmeal cookie that isn't somewhat crisp thanks to the peanut butter.
4. And the recipe I'm listing below gets crisp but its SO GOOD you really should try it anyway --.
5. Peanut Butter Oatmeal Cookie 1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup butter 3/4 cup unrefined s ugar (turbinado or use white sugar if necessary) 3 / 4 cup brown sugar 1 egg 1 tsp real vanilla extract 1 1/2 cups oatmeal 1 cup dried cherries 1 cup bittersweet chocolate pieces 1 cup toffee pieces.
6. Heat oven to 350°F.
7. Sift together flour and baking soda and salt. In a mixer or large bowl, cream the butter and sugars until light and fluffy.
8. Add the egg and vanilla to butter and combine. Add flour a bit at a time and combine with butter mix.
9. Fold in the oatmeal, cherries, chocolate and toffee pieces.
10. Divide dough into 3 equal portions, roll into logs with plastic wrap about 1 1/2-inches in diameter.
11. Cut logs into 3/4-inch pieces when ready to cook.
12. Bake on parchment paper covered baking sheets until golden brown, 8 to 10 minutes.
13. Cool on wire rack. It's the cherries that make these cookies really good.
14. Use a quality chocolate bar (Ghiradellis is good domestic) that's chopped into pieces and a toffee candy bar (Skor, Heath) for the toffee pieces.
15. This can easily be made vegan if you use dark chocolate, margarine and Ener-G egg replacer.
Title: Low-fat Tropical Banana Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 salt
- 1 1/2 baking powder
- 2/3 light brown sugar
- 1 egg
- 1 banana
- 1 unsweetened applesauce
- 2/3 chocolate chips
- 1/2 confectioners' sugar
- 12 sweetened coconut
- 1
- 1/2
Instructions:
1. Grease a loaf pan and preheat the oven to 350 degrees F.
2. In a large mixing bowl, mix the flour, salt, baking powder and sugar.
3. In a separate bowl, mix the egg, banana/citrus juice mixture, unsweetened apple sauce and nuts or chocolate chips (if desired) until well mixed, but not completely smooth.
4. Mix the wet ingredients into the dry mixture until batter is smooth and pourable.
5. The mixture should never be completely smooth because of the banana chunks and nuts or chocolate chips (if desired).
6. Pour the mixture into the loaf pan and bake for 40 minutes.
7. While baking the cake, mix the confectioners sugar and citrus juice in a small sauce pan over med-high heat, until the sugar carmelizes and becomes smooth.
8. Once smooth, reduce heat to medium and wait until cake is done.
9. Once cake is baked, allow to cool for 5-10 minutes and pour the carmelized sugar/citrus juice frosting over the cake.
10. Quickly sprinkle with coconut shavings, as frosting will become hardened once cooled.
11. Serve and be happy.
Title: Pound Cake With Caramel Icing & Apricot-Ginger Sprinkles
Ingredients:
- 1 1/2 butter
- 2 1/2 margarine
- 1/2 granulated sugar
- 6 light brown sugar
- 3 eggs
- 1/2 all-purpose flour
- 1/4 salt
- 8 baking soda
- 2 sour cream
- 1 1/4 vanilla extract
- 5 light brown sugar
- 1/4 heavy cream
- 1 butter
- 1/2 salt
- 1/2 vanilla extract
- 1/3 salted cashews
- 3 crystallized ginger
Instructions:
1. POUND CAKE:.
2. Beat butter at medium speed with an electric mixer until creamy.
3. Gradually add sugars, beating at medium speed until light and fluffy.
4. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
5. Stir together flour, salt, and baking soda.
6. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
7. Beat at low speed just until blended after each addition.
8. Stir in vanilla.
9. Pour into 2 greased and floured 9- x 5-inch loaf pans.
10. Bake at 325°F for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pans on a wire rack 10 minutes.
12. Remove cakes from pans, and let cool 2 hours or until completely cool.
13. PREPARE CARAMEL ICING:.
14. Bring first 4 ingredients to a full rolling boil in a medium saucepan over medium heat, stirring often.
15. Boil, stirring constantly, 1 minute.
16. Remove from heat; stir in vanilla.
17. Beat at medium speed with an electric mixer 2 to 4 minutes or until thickened.
18. Use immediately.
19. Pour over cake, allowing it to drip down sides of cake.
20. APRICOT-GINGER SPRINKLES:.
21. Toss all ingredients together, and top pound cake no more than one hour before serving.
22. Let stand 30 minutes or until icing is firm.
23. Enjoy!
Title: Fresh Peach Lush
Ingredients:
- 1 pecans
- 3/4 plain flour
- 1/4 powdered sugar
- 1/2 butter
- 8 cream cheese
- 8 Cool Whip
- 1 powdered sugar
- 1 vanilla
- 1 ground cinnamon
- 3 cornstarch
- 2 1/2 sugar
- 1
Instructions:
1. Mix first four ingredients together and spread in 13 x 9 pan; bake at 350 degrees for 15 minutes; cool completely.
2. Mix together cream cheese, cool whip, powdered sugar, vanilla and cinnamon and spread over cooled crust.
3. Combine cornstarch and sugar; add to peaches in a medium saucepan.
4. Cook over medium heat for about five
5. minutes or until thick then remove from heat and add flavoring.
6. Cool completely and spread over second layer then top with extra whipped cream or cool whip.
Title: Avocado Cream Cheese Squares
Ingredients:
- 2 all-purpose flour
- 1/4 sugar
- 1 butter
- 1 lime Jell-O gelatin
- 1 hot water
- 8 cream cheese
- 1/2 sugar
- 8 Cool Whip
- 2 lime Jell-O gelatin
- 1/4 unflavored gelatin
- 1/2 sugar
- 2 hot water
- 2 avocados
- 1/2 mayonnaise
- 1/2 milk
Instructions:
1. Heat oven to 350 degrees.
2. FIRST LAYER:
3. Mix first 3 ingredients in a 9X13 pan and press in the pan to form crust. Bake for 20-30 minutes or till a light, golden brown.
4. SECOND LAYER:
5. Mix 1 box lime jello and 1 cup hot water in a bowl, set aside to cool.
6. Then in a mixing bowl, mix the cream cheese and 1/2 cup sugar well. Fold in the cool whip. Pour cooled jello into mixture and stir till blended. Pour into cooled crust and refrigerate till very firm.
7. THIRD LAYER:
8. Mix the 2 boxes of lime jello, gelatin, sugar and hot water. Set aside to cool.
9. Put avocado, mayonnaise and milk in food processor or blender. Blend well, add cooled jello mixture to the processor or blender and mix well. Spoon mixture onto the second layer and refrigerate overnight.
10. Cut into squares and get ready for heaven!
Title: Red Velvet Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1 salt
- 2 1/2 cake flour
- 1/4 baking soda
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 1 buttermilk
- 1 white vinegar
- 1
Instructions:
1. Preheat oven to 350³F.
2. Grease and lightly flour two 9 inch round cake pans.
3. In a large bowl, cream together butter and sugar add eggs, one at a time, beating well after each addition.
4. Combine flour, cinnamon, cocoa and baking powder in a medium bowl.
5. Add gradually to creamed sugar,alternating with milk.
6. Dissolve soda in vinegar and fold very carefully into batter.
7. Stir to combine, but do not overmix.
8. Pour into prepared baking pans, and bake about 30 minutes or until cake springs back when lightly touched with finger.
9. Cool in pans on wire rack for 5 minutes.
10. Remove from pans and cool completely before frosting.
Title: Western Homestead Old Fashioned Butter Cake
Ingredients:
- 1 margarine
- 6 powdered sugar
- 2 3/4 eggs
- 1 white flour
- vanilla extract
Instructions:
1. In mixing bowl, add 1 pound of butter or a combination of butter and margarine or butter and butter flavored Crisco to equal 1 pound.
2. Mix on low speed until soft and blended.
3. Add powdered sugar in one/third amounts, beating each one/third until all is mixed and fluffy.
4. Then add one egg at a time. Beat one minute for each egg.
5. Add vanilla extract.
6. Mix.
7. Preheat oven to 300°F.
8. Spray Pam in a tube or angel food cake pan.
9. Note: You can use butter or margarine also.
10. Add flour, 1/4 cup to 1/2 cup at a time and mix on low speed until blended.
11. Pour batter evenly in pan.
12. Bake 1 1/2 hour in oven. High altitude, cook 5 to 10 minutes more.
13. Turn over tube pan over plate. I guarantee this cake will fall right out on the plate. Serve warm or cool. This is a no fail cake. Do not open the oven door.
Title: Spiced Apples With Vanilla Sauce
Ingredients:
- 4 apples
- 1 cinnamon
- 1/2 ground ginger
- 1/4 Splenda granular
- 1/4 water
- 2 lemon juice
- 2 fat-free sugar-free instant vanilla pudding mix
- 3/4 skim milk
Instructions:
1. Preheat oven to 350.
2. Peel a 1/2 inch horizontal strip around apples to help release juices during baking.
3. Place apples in a 9x9 baking dish.
4. Combine cinnamon, ginger & Splenda in a bowl.
5. Place 1 Tbs of cinnamon mixture in the cored-out center of each apple. Sprinkle remaining mixture over the top of the apples.
6. Combine water and lemon juice in a cup. Pour liquid around apples.
7. Bake until apples are soft when pierced with a knife, about 15-20 minutes; remove from oven and let cool.
8. Pour pudding mix into a medium bowl; whisk in milk to make a fairly thin sauce.
9. Place one apple in a dish, and drizzle with sauce.
10. Serving size: 1 apple with 1/4 c sauce.
11. LAWL count: 1 fruit, 1 condiment.
Title: Mango and Raspberry Crisp
Ingredients:
- 3 mangoes
- 1 raspberries
- 2 fresh lemon juice
- 3 sugar
- 1/3 sugar
- 1 all-purpose flour
- 3/4 all-purpose flour
- 2/3 hazelnuts
- 1/8 salt
- 3/8 unsalted butter
Instructions:
1. Heat oven to 350°F
2. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoons flour and set aside.
3. In a medium bowl, whisk together hazenuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
4. Add the raspberries to the reserved mangoes, and divide the mixture among 4 small baking dishes. Place one-quarter of the nut and flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until golden brown and the fruit juices are thick and bubbling 35-40 minutes. Remove from oven; place on wire rack until slightly warm.
Title: Warm Chocolate Cake - Bridges Restaurant, Danville, Ca
Ingredients:
- 1 unsalted butter
- 8 bittersweet chocolate
- 5 eggs
- 5 sugar
- 1/2 all-purpose flour
- 1/2
Instructions:
1. Preheat oven to 375°F
2. Butter six 6-ounce (3/4 cup) souffle dishes or custard cups.
3. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
4. Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
5. Add flour; beat until just blended. Stir in chocolate. pour into prepared dishes.
6. Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaked, about 12 minutes (do not overbake).
7. Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.
Title: Peanut Butter and Chocolate Marble Cake
Ingredients:
- 2 creamy peanut butter
- 100 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 2 eggs
- 2 dark cooking chocolate
- 2 cocoa powder
- 1/2 sweetened condensed milk
- 1/2 milk
- 2 flour
- 2 baking powder
- 2 vanilla essence
- 1 salt
- 1/4 chocolate chips
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Cream the peanut butter, butter and both sugars until light and fluffy.
3. Meanwhile melt the dark cooking chocolate with just a little bit of butter.
4. Beat in the eggs.
5. Mix in the flour, baking powder, salt, sweetened condensed milk, milk and vanilla.
6. Divide the batter into two portions.
7. To one portion, mix in the cocoa powder and melted dark baking chocolate. Add in the peanut butter chips if desired.
8. To the other portion, add the chocolate chips.
9. Alternately spoon in huge globs of both into a greased 8 inch round baking tin.
10. With a knife or toothpick, slowly run through the batter in a swirling motion.
11. Bake for 30-40 minutes or until knife comes out clean/done.
12. You can add chocolate frosting if you want ;).
Title: Swedish Pepparkakor
Ingredients:
- 4 1/2 flour
- 1 1/8 butter
- 1 1/8 sugar
- 1/2 dark corn syrup
- 1 ground cloves
- 1 1/2 cinnamon
- 1 3/4 ginger
- 1/2 baking soda
- 1
Instructions:
1. Mix all ingredients except flour, warm up in pan, then add flour.
2. Roll out warm between wax paper sheets.
3. Press cookie cutters.
4. Remove one side of papaer.
5. Press on pan.
6. Put in freezer briefly, then peels easily.
7. Bake 5 minues at 300-325 degrees.
Title: Orange Cinnamon Cookies
Ingredients:
- 1 sugar
- 1 shortening
- 1 egg
- 2 vanilla
- 1 orange, zest of
- 1/4 flour
- 2 1/2 baking soda
- 1/2 salt
- 1/2 sugar
- 1/3 cinnamon
- 3
Instructions:
1. Preheat oven to 350º F. Line baking sheets with parchment paper.
2. Beat 1 cup sugar with the shortening, egg, vanilla and orange zest. Add the orange juice, flour, soda and salt and stir until well combined.
3. Combine 1/3 cup sugar with 3 tbs cinnamon. Shape dough into walnut sized balls. Roll in cinnamon sugar and press onto prepared cookie sheets with a glass dipped in cinnamon sugar.
4. Bake 10-15 minutes until lightly golden.
Title: Mexican Hot Fudge Sundae
Ingredients:
- 3/4 heavy whipping cream
- 1/2 ground cinnamon
- 16 vanilla
- 1 vanilla ice cream
- 1/2 pine nuts
- fresh mint leaves
Instructions:
1. Bring the cream and 1/2 cup of the coffee to a boil in a medium saucepan.
2. Remove from heat.
3. Add the chocolate and cinnamon.
4. Stir until chocolate is melted and the sauce is smooth.
5. Mix in vanilla.
6. Scoop the ice cream into bowls and top with warm chocolate sauce, pine nuts and mint. Enjoy!
Title: Devil's Love Slave Cake
Ingredients:
- 2 cocoa powder
- 1 water
- 1/2 eggs
- 1 1/4
- 3
- 1/2
- 3
Instructions:
1. Preheat oven to 350.
2. Grease a 13x9 cake pan, and dust with cocoa powder.
3. Prepare cake mix as stated on the box, but adding the cherry extract into the mix.
4. Pour into prepared pan, and bake until done, approximately 30 minutes.
5. Turn oven off.
6. Remove from oven, and let cool 3 minutes.
7. Pour chocolate chips evenly over surface of cake, allowing to melt a bit.
8. Put cake in oven for about 3 minutes (or more) until the chips are glossy.
9. Remove cake from warm oven, and spread melting chips over the cake in a thick, even layer.
10. Let cool.
11. Serve to anyone you wish to make your love slave!
Title: Fruit Cocktail Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2 eggs
- 2 baking soda
- 1 brown sugar
- 1/2 walnuts
- 1/2 pecans
- 1/2 butter
- 3/4 sugar
- 1 evaporated milk
- 1/2 coconut
- 1 vanilla
Instructions:
1. Mix together flour, sugar, eggs, baking soda and fruit cocktail.
2. In a separate bowl, mix the brown sugar and nuts.
3. Spoon the cake batter into an ungreased 9 X 13 inch cake pan.
4. Sprinkle sugar/nut mixure over cake.
5. Bake at 325 degrees for 40 minutes.
6. When cake is almost done, place the butter, sugar and evaporated milk in a sauce pan.
7. Bring to a boil and continue to boil for 5 minutes.
8. Add coconut and vanilla.
9. As soon as the cake is out of the oven, pour the frosting over the top of the cake.
10. Important- both the cake and the frosting must be hot.
11. Enjoy warm or room temperature.
Title: Macaroon-Stuffed Peaches
Ingredients:
- 1 egg
- 1 1/4 sugar
- 1/4 butter
- 1/4 margarine
- 1 dry white wine
- 4 -6 ground nutmeg
- 1/4
Instructions:
1. Combine egg, macaroons, sugar, and almonds. Let stand about 5 minutes to soften macaroons.
2. Drain peaches, reserving 1/4 cup syrup.
3. Arrange peaches, cut side up, in 10x6x2-inch baking dish.
4. Divide macarron mixture evenly among peaches; dot each peach with about 1/2 teaspoon butter or margarine.
5. Combine white wine and the reserved peach syrup; stir in nutmeg, if desired.
6. Pour wine mixture around peaches in dish.
7. Bake, uncovered, in 375º oven about 20 minutes or till macaroon mixture is lightly browned.
8. Serve warm in bowls.
Title: Old Fashioned Sugar Cookies and Frosting
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 3 vanilla
- 1 salt
- 1/2 baking soda
- 1/2 cream of tartar
- 1/2 evaporated milk
- 1/2 heavy whipping cream
- 1/2 butter
- 4 cream cheese
- 1 1/2 vanilla
- 2 -3 powdered sugar
- milk
Instructions:
1. Make cookie dough: Cream butter, adding sugar gradually. Cream until soft and fluffy. Then add eggs one at a time, beating after each addition. Sift dry ingredients together. Alternately add ingredients and cream to egg sugar mixture. Mix well.
2. Chill 3 hours or overnight. Roll out on a well-floured board or countertop to 1/4-1/2 inches thickness. Shape with floured cookie cutters. Bake on a parchment paper lined cookie sheet at 350 for 8-10 minutes. (They won't be brown at all when they are done - if the cookie springs back when pressed down lightly, it is done.).
3. Make frosting: Whip softened butter and softened cream cheese until light and fluffy. Add vanilla and powdered sugar mixing until well combined. Add milk to bring frosting to desired consistency. When cookies are completely cool, frost. Add sprinkles if desired.
Title: Angel Food Torte
Ingredients:
- 1 raspberries
- 1 strawberries
- 2
Instructions:
1. Slice angel food cake into thirds horizontally.
2. If desired, tint the topping pink with a few drops of food coloring.
3. Spread each cake layer with topping and 1 cup fruit (well drained, if frozen).
4. Reassemble layers and spread remaining topping over entire cake.
5. Chill until ready to serve.
Title: Heart Healthy Pumpkin and Raisin Cookies
Ingredients:
- 1/3 rolled oats
- 1/2 soymilk
- 1/8 canned pumpkin
- 1/2 cinnamon
- 1/2 stevia
- artificial sweetener
- raisins
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl, mix all of your ingredients until incorporated.
3. Spray a pan with PAM and scoop about 1 tbs of the pumpkin mixture onto pan.
4. Press cookies flat with a fork.
5. Bake in the oven for 12 minutes or until done.
Title: Birthday Cake Cookies
Ingredients:
- 1 baking powder
- 1 eggs
- 2 white chocolate chips
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place sprinkles in a small bowl.
2. In a medium bowl, combine cake mix and baking powder.
3. Add eggs and oil and mix until combined.
4. Add chocolate and white chocolate chips and stir to incorporate.
5. Form balls, 2 tablespoons each, and roll in sprinkles to coat.
6. Place on prepared baking sheets, spacing 2-inches apart.
7. Transfer to oven and bake until just starting to crisp on the edges, about 14-16 minutes.
Title: Yummy Lemon Cake
Ingredients:
- 1 boiling water
- 1 Jello gelatin
- 1 eggs
- 3/4 powdered sugar
- 4 lemon, juice and zest of
- 1
Instructions:
1. Combine the lemon jello and boiling water. Whisk to dissolve and set aside to cool.
2. Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking pan.
3. Combine cake mix, corn oil and cooled jello mixture in a large bowl and beat to mix. Add eggs one at a time beating well after each addition. Beat in the lemon extract, if used.
4. Pour batter into prepared baking pan. Bake in preheated oven for 35 to 40 minutes.
5. While cake is baking combine the sifted powdered sugar and the zest and juice of the lemon.
6. After removing the cake from the oven, prick the top thoroughly with a fork. Drizzle the lemon glaze all over the cake. Let cool.