lumicero/recipes-ing2inst huggingface dataset:
Title: Burnt-Sugar Dumplings - Yum!
Ingredients:
- 1 1/2 flour
- 2 1/2 baking powder
- 3 sugar
- 1/4 salt
- 3 butter
- 1/2 walnuts
- 3/4 milk
- 1 1/2 sugar
- 2 butter
- 1/8 salt
- 2 hot water
Instructions:
1. Sift flour, baking powder, sugar & salt together. Cut in the butter w/a pastry blender.
2. Add the walnuts & stir in the milk all at once (mixing only enough to moisten the flour) & set aside.
3. Heat 1/2 cup sugar in a skillet till it melts to a golden brown syrup. Add butter, salt & remaining sugar. Stir to combine.
4. Add hot water gradually & stir constantly. Heat to boiling & cook till the sugar is dissolved, stirring freq (about 10 min).
5. Drop dumpling mixture by tablespoons into the gently boiling caramel sauce. Reduce heat, cover tightly & simmer the dumplings gently for 12-15 min w/o removing the lid.
6. Serve dumplings immediately w/caramel sauce.
Title: Simple Rice Rudding
Ingredients:
- 2 cooked white rice
- 3 milk
- 1/2 sugar
- 1 salt
- 1/2 raisins
- 1 vanilla extract
- 1/2 cinnamon
- 1 nutmeg
Instructions:
1. Combine cooked rice, milk, sugar and salt in a medium saucepan.
2. Bring to a boil, then lower the heat to a simmer
3. Stir in the vanilla and raisins
4. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is).
5. Stir in cinnamon and/or nutmeg, if using.
6. Serve warm or chilled.
Title: Chocolate Cake Made With Orange Marmalade
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 orange marmalade
- 2 all-purpose flour
- 3 baking powder
- 2 eggs
- 5 bittersweet chocolate
- 6 unsalted butter
- 1/2 powdered sugar
- 2 pistachio nut
- 4
Instructions:
1. Preheat oven to 300* F. Grease an 8 or 9-inch cake pan, line bottom with parchment paper, grease paper, and dust with cocoa.
2. Melt chocolate in a double boiler over barely simmering water. Allow to cool slightly.
3. Cream butter and sugar together until well mixed and fluffy. Add egg yolks and marmalade. Stir in melted chocolate.
4. Add flour, baking powder, and ground almonds. Stir to combine.
5. Whip egg whites until stiff. Fold into cake batter.
6. Pour into prepared pan and bake in a slow oven (about 300* F, 150* C, or gas mark 2) for 1 hour and 15 minutes.
7. Cool for a few minutes in pan, then remove from pan and cool on wire rack.
8. While cake cools, make icing. Cream all ingredients together. Warm slightly to facilitate spreading, if needed.
9. When cake is completely cool, slice in half crosswise to make 2 layers. Fill and ice top with the icing.
10. If desired, decorate with pistachios.
Title: Giant Chocolate Yummy Mummy Cookies!
Ingredients:
- 500 flour
- 1/4 egg
- 1 milk
- 1/4 canola oil
- 1/4 chocolate chips
- 1/4
Instructions:
1. Stir cake mix, oil and milk until well combined.
2. Add 1 egg into mix and combine well. Add additional flour if needed.
3. Kneed on a floured surface and roll into a ball, cover with plastic and refrigerate until firm.
4. Cut dough into 10 - 12 equal portions and place 4 portions at a time on a tray lined with baking paper.
5. Please make sure you make the cookies into a round shape and push them flat onto the tray until they are about 4cm diameter.
6. Hint: use wet hands so the dough doesn't stick to your fingers!
7. Bake in 170 C fan forced oven for 12 - 15 minutes.
8. Remove cookies from oven and sprinkle choc MnM's over the hot cookie, it will cool and the MnM's will stick to the cookie!
Title: Hg's Peanut Butter Chocolate Bread Pudding - Ww Points = 2
Ingredients:
- 3 brown sugar
- 2 Egg Beaters egg substitute
- 1 Cool Whip Free
- 2
- 1/3
- 2
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Place toasted bread cubes in a 1-quart baking dish coated with nonstick cooking spray; sprinkle with chocolate morsels. Combine Almond Breeze, brown sugar, Egg Beaters, and Better 'n Peanut Butter in the blender; cover and process until smooth.
3. Pour mixture over bread cubes (make sure all bread is covered); let stand 5 minutes. Bake at 350 degrees for 45 to 50 minutes or until pudding is firm. Eat warm.
Title: Angel Food Cake
Ingredients:
- 1 1/4 cream of tartar
- 1 salt
- 1/4 vanilla extract
- 1 1/2 cake flour
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat eggs until frothy; add cream of tartar and salt and continue beating until a point will barely hold it's shape.
3. Gradually beat in 1 cup sugar.
4. Fold in flavoring.
5. Sift flour with remaining 1/2 cup sugar; fold into batter.
6. Pour batter into an ungreased tube pan (I use a two-piece tube pan) and bake 50 to 60 minutes.
7. Remove from oven, invert on a cake rack to become cold before removing from pan.
Title: Apple-Cranberry Crisp
Ingredients:
- 3/4 all-purpose flour
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1 ground cinnamon
- 12 unsalted butter
- 3/4 old fashioned oats
- 1 cranberries
- 1 1/4 granulated sugar
- 1/4 water
- 1 1/2 crystallized ginger
- 1/4 sweet dessert wine
- 2 1/2 granny smith apples
- 2 1/2 braeburn apples
- 1 golden delicious apples
- 3 dried sweetened cranberries
- minute tapioca
Instructions:
1. In a food processor, combine flour, brown sugar, white sugar, cinnamon and cold butter. Pulse until a coarse mixture is formed, and no pieces are larger than a pea, about 12 1-second pulses. Add oats and toss to combine, pressing pieces together with fingertips. Cover with plastic wrap and refrigerate.
2. In a Dutch oven, combine cranberries with 3/4 c sugar, water, and, if using, crystallized ginger and wine. Cook over medium heat about 10 minutes, until cranberries break down and the sauce becomes jammy (20 minutes if cranberries are still frozen). Transfer cranberries to a bowl and set aside.
3. Add the apples to the same hot Dutch oven. Add remaining 1/2 c sugar and dried cranberries. Stir over medium heat 5 minutes, until apples release their juices. Add tapioca and cooked cranberries to Dutch oven and stir well to combine. Pour mixture into 9x13" baking dish and spread out evenly. Place dish on a large rimmed baking sheet to catch any bubble-overs.
4. Sprinkle topping evenly over the top of the fruit mixture. Bake in a preheated 400°F oven for 30 minutes, until the juices bubble at the edges and the topping is browned. Allow to cool 30 minutes before serving. Serve with vanilla ice cream.
Title: Pineapple Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 crushed pineapple
- 300
Instructions:
1. Whip pudding, cream and pineapple juice until firm.
2. Fold in crushed pineapple pieces.
3. Chill for an hour or so before serving.
4. Simple as that!
Title: Pumpkin Biscotti With White Chocolate
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/8 salt
- 1 nutmeg
- 1/2 cinnamon
- 1/2 pumpkin puree
- 1/2 unsalted butter
- 1 brown sugar
- 1 vanilla
- 2 eggs
- 1 orange zest
- 1/2 raisins
- 8 white chocolate
Instructions:
1. Sift together the flour, baking soda, baking powder, salt, nutmeg and cinnamon, set aside.
2. Using a mixer, beat the butter and sugar on high speed until light and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest. Continue to beat until well blended.
3. Add the flour mixture and beat at low speed until just incorporated. Stir in the raisins or dried cranberries, if desired.
4. Refrigerate about 1 hour.
5. Preheat the oven to 350°F Line a baking sheet with parchment. Divide the dough in half.
6. Using lightly floured hands, shape each half into a log about 10 inches long. Place the logs a few inches apart on the baking sheet and bake about 30 minutes, or until brown and firm to the touch.
7. Place the logs on racks and let cool 10 to 15 minutes.
8. Transfer to a cutting boad and slice each log on the diagonal into 12 slices. Place the cooling rack on the baking sheet and arrange slices cut side down on rack.
9. Bake until golden, about 15 to 20 minutes. Watch carefully to avoid burning, and turn once if needed.
10. Remove the slices to a rack to cool completely.
11. Melt the white chocolate (add shortening to chips if using them) and drizzle the biscotti with the chocolate.
12. Refrigerate briefly to set the chocolate.
Title: Apple Zeppole With Jelly Dipping Sauce
Ingredients:
- 1/2 unsalted butter
- 1/2 water
- 1/4 granulated sugar
- 1/2 cinnamon
- 1/4 kosher salt
- 1 all-purpose flour
- 4 eggs
- 1 granny smith apple
- 1/2 confectioners' sugar
- 1/2
- 1
Instructions:
1. .In a medium saucepan, heat butter, water, sugar, cinnamon and salt and bring to a boil. Remove from the heat and add flour. Return to low heat and stir with a wooden spoon until the dough comes together and forms a ball. Continue to cook for 1 minute.
2. Transfer dough to the bowl of a stand mixer. Beat on low speed with a paddle attachment for 1 minute or until cooled slightly. Add eggs one at a time. Add apple and mix until just combined.
3. In a heavy medium sized pan, heat oil to 350 F on a candy or deep fry thermometer. Using a 1 teaspoon scoop, carefully drop batter into hot oil and fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough and dust with powdered sugar.
4. In a small bowl, whisk together jam and orange juice and serve with zeppole.
Title: Cherry Yogurt Parfaits
Ingredients:
- 1 cherry pie filling
- 2 vanilla yogurt
- 1 graham cracker crumbs
Instructions:
1. Combine 1 cup pie filling and one carton of yogurt; place about 2 tablespoons each in six parfait glasses.
2. Top each with 1-2 tablespoons of the graham cracker crumbs, about 2 tablespoons pie filling and about 2 tablespoons yogurt.
3. Divide remaining cracker crumbs and pie filling/yogurt mixture between parfait glasses.
Title: Lemon Ginger Bundt Cake
Ingredients:
- 1 butter
- 3 all-purpose flour
- 2 lemon zest
- 1/3 fresh lemon juice
- 1/3 crystallized ginger
- 1 baking soda
- 1 salt
- 2 1/2 granulated sugar
- 6 eggs
- 1 sour cream
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour a 12 cup bundt pan, set aside, In a medium bowl whisk flour, zest, ginger baking soda and salt.
3. Using electric mixer beat butter and sugar until fluffy about 4-5 minutes. Add eggs one at a time beating well after each addition. Mix lemon juice with mixer on low speed. Alternate the addition of the flour mixture and sour cream in 3 parts, starting and ending with the flour mixture. Mix until incorporated.
4. Spoon batter into prepared pan, smooth top and tap pan. Bake 55-60 minutes or until toothpick inserted in the middle comes out clean. (if cake browns to quickly, tent loosely with aluminum foil). Let cake cool 30 minutes, and then turn out onto cooling rack. Dust cake with confectionery sugar.
Title: Nutty Chocolate Fudge
Ingredients:
- 7 marshmallow creme
- 2/3 fat-free evaporated milk
- 1/2 butter
- 2 vanilla extract
- 3 pecans
- 2 walnuts
Instructions:
1. Line a 9 inch square pan with foil and coat foil with cooking spray. Set aside.
2. In a large saucepan, combine the marshmallow creme, evaporated milk, and butter.
3. Cook and stir over medium heat until smooth. Bring to a boil and boil for 5 minutes, stirring constantly.
4. Remove from the heat and add vanilla.
5. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan.
6. Refrigerate 2 hours or until firm.
7. Using foil, remove fudge from pan and carefully remove foil.
8. Cut into 1 inch squares. Store in refrigerator.
Title: Jack Daniel's Brownies
Ingredients:
- 3/4 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 sugar
- 1/3 Crisco shortening
- 2 water
- 1 chocolate chips
- 1 vanilla
- 2 eggs
- 1/2 walnuts
- 1/3 - 1/2 chocolate chips
- 1 butter
- 2
Instructions:
1. Set oven to 350°F.
2. Grease a 9-inch square pan In a bowl, sift together, flour, baking soda and salt; set aside.
3. In a saucepan, combine sugar, shortening and water; cook over low heat to a light boil. Add in chocolate chips and vanilla; stir until smooth. Add in eggs, one at a time, beating well after each addition. Add in flour mixture and nuts; stir well.
4. Transfer mixture to a prepared baking pan.
5. Bake for 25-30 minutes.
6. Remove from pan; sprinkle with Jack Daniels Cool; top with chocolate glaze.
7. FOR GLAZE: Melt the chocolate chips with butter on top of a double boiler or in the microwave; stir until smooth. Spread over brownies.
Title: Apple Spice Cake With Caramel Sauce
Ingredients:
- 1 1/3 sugar
- 2 eggs
- 3 flour
- 3 cinnamon
- 1 baking soda
- 1 salt
- 1 granny smith apples
- 3 -4 walnuts
- 1 vanilla
- 1 brown sugar
- 1 butter
- 1/2 salt
- 1
Instructions:
1. In mixer, put in oil, sugar, eggs; mix.
2. Sift together the flour, cinnamon, baking soda and salt. Add to the oil mixture and mix well.
3. Chop the apples and walnuts.
4. Stir in the apples and walnuts.
5. Bake at 350° about 80 minutes.
6. Sauce: Cook the brown sugar, butter and pinch of salt on top of stove until thick. Pour over cooled cake.
Title: Brown-Butter Crepes With Nutella and Jam
Ingredients:
- 2 unsalted butter
- 1 unsalted butter
- 1 egg
- 1 half-and-half
- 3/4 all-purpose flour
- 1/2
Instructions:
1. Preheat the oven to 225°. In an 8-inch nonstick skillet, brown the 2 tablespoons of butter over moderately high heat, about 4 minutes. Transfer to a bowl and let cool.
2. In a medium bowl, whisk the egg and egg yolk with the half-and-half. Whisk in the flour and browned butter. Season the batter with salt and pepper.
3. Set the skillet over high heat. When it is hot, add a scant 1/4 cup of batter, swirling to coat the bottom of the pan.
4. Cook until the crêpe is browned around the edges and the top is set, about 45 seconds. Flip the crêpe and cook until the underside is lightly browned, about 30 seconds longer.
5. Transfer the crêpe to a plate. Repeat with the remaining batter, buttering the pan as needed. You should have about 8 crêpes.
6. Spread each crêpe with 1 tablespoon of the jam and fold into quarters. Transfer the crêpes to a small baking dish, overlapping slightly. Bake for 10 minutes, until the crêpes are just heated through.
7. Meanwhile, in a small microwave-safe bowl, heat the Nutella in a microwave oven on high power in 20-second bursts just until runny. Drizzle the Nutella over the warm crêpes and serve.
8. MAKE AHEAD The crêpes can be prepared through Step 3, covered with plastic wrap and refrigerated overnight.
Title: Broiled Pineapple Rings
Ingredients:
- 20 maraschino cherries
- 10 light brown sugar
- 3 reduced-calorie stick margarine
- 5 ground cinnamon
Instructions:
1. Preheat broiler. Lay drained pineapple rings in a single layer on a 9x13"-inch pan with sides - allow edges of pineapple rings to touch.
2. Place a cherry in the center of each pineapple ring. Sprinkle each pineapple ring with 1 teaspoon brown sugar, then drizzle with 1/2 teaspoon margarine. Sprinkle with cinnamon.
3. Place 5"-inches from broiler and broil (with oven door cracked) for 5 minutes or until topping is bubbly.
Title: Snickerdoodles
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1/2 eggs
- 2 vanilla
- 1 flour
- 2 3/4 cream of tartar
- 2 baking soda
- 1 salt
- 1/4 sugar
- 1/4 cinnamon
- 2
Instructions:
1. Heat oven to 400 F.
2. Mix 1 1/2 c sugar, butter, shortening, eggs and vanilla in large bowl.
3. Stir in flour, cream of tartar, baking soda and salt.
4. Mix 1/4 c sugar and cinnamon (can use colored sugar or plain sugar) in a bowl.
5. Shape dough into balls about 1 1/4 inch in diameter. Roll in cinnamon/sugar mixture. Place on ungreased cookie sheet.
6. Bake 8-10 minutes. Remove from cookie sheet to cooling rack.
Title: Acorns Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 1/2 pecans
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended.
3. Add flour and baking powder and mix well, using low speed.
4. Shape dough into 1-inch balls.
5. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.
6. Bake for 10 to 12 minutes at 375 degrees.
7. Remove from oven and cool on wire racks.
8. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth.
9. Remove from heat; keep double boiler over water.
10. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans.
11. Cool to set chocolate.
Title: Nutcracker Torte With Rum Cream
Ingredients:
- 6 eggs
- 1/2 granulated sugar
- 2 rum
- 1 granulated sugar
- 1/2 flour
- 1/4 baking powder
- 1 1/4 ground cinnamon
- 1 ground cloves
- 1/2 graham cracker crumbs
- 1 heavy whipping cream
- 1 powdered sugar
- 1 rum
- 2 white chocolate curls
- 1/2
- 2
Instructions:
1. Heat oven to 350. Line bottoms of two 8 or 9 inch round pans with foil.
2. In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 c granulated sugar, 1 Tb at a time; continue beating until still and glossy.
3. In small bowl, beat egg yolks, oil and 1 Tb rum extract on low speed until blended; add 1/2 c granulated sugar, the flour, baking powder, cinnamon and cloves. Beat on medium speed 1 minute.
4. Fold egg yolk mixture into egg whites. Fold in cracker crumbs, chocolate, and nuts. Pour into pans.
5. Bake 30-35 minutes or until tops spring back when touched lightly. Immediately turn pans upside down, resting rim of each pan on edges of two other upside down pans. Cool completely; about an hour.
6. Loosen edge of each cake layer with knife. Turn each pan upside down and hit sharply on countertop to remove cake; remove foil. Cut each cake horizontally in half for a total of 4 layers.
7. In chilled large bowl, beat all rum cream ingredients on high speed until stiff. Fill cake layers and frost top of torte with rum cream. Sprinkle very lightly with additional cinnamon if desired and garnish with white chocolate curls. refrigerate about 6 hours or until firm. Torte will mellow and become more moist upon resting. Store covered in refrigerator.
Title: Fried Apples
Ingredients:
- 6 granny smith apples
- 1 tart apples
- 1/4 lemon juice
- 1 brown sugar
- 1 ground cinnamon
- 1 nutmeg
- 1/4 salt
- bacon drippings
- butter
Instructions:
1. In a large iron skillet, melt the bacon drippings.
2. Careful don't let it get too hot.
3. Place the apples evenly over the bottom and sprinkle them with the lemon juice, followed by the brown sugar, then salt.
4. Cover and cook over a low heat for 15 min.
5. until the apples are tender, yet juicy.
6. You don't want them dry.
7. Sprinkle the apple with cinnamon and nutmeg before serving.
Title: Sweet Potato Cake With Coconut Pecan Frosting
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 4 hot water
- 4 cake flour
- 2 1/3 baking powder
- 3 salt
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1 sweet potatoes
- 1 1/2 vanilla
- 1 evaporated milk
- 1 sugar
- 1 butter
- 3 margarine
- 1/2 vanilla
- 1 flaked coconut
- 1 1/3 pecans
- 1
Instructions:
1. For Cake:
2. Combine oil and sugar in a large mixing bowl; beat until smooth.
3. Add egg yolks; beat well.
4. Stir in hot water.
5. Combine dry ingredients; blend into sugar mixture.
6. Stir in sweet potatoes and vanilla, blending thoroughly.
7. Beat egg whites until stiff; fold into batter.
8. Spoon mixture into 13x9 baking dish.
9. Bake at 350 degrees for approximately 30 to 40 minutes or until cake test done.
10. Remove from dish; cool on wire rack.
11. For Frosting:
12. Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
13. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.
14. Remove from heat.
15. Add coconut and pecans.
16. Cool until of spreading consistency, beating occasionally.
17. Makes 2 1/2 cups.
Title: Gluten-Free Walnut Brownies
Ingredients:
- 6 butter
- 12 chocolate chips
- 3/4 sugar
- 2 vanilla
- 3 eggs
- 1/3 cornstarch
- 1/4 walnuts
- 3/4
Instructions:
1. Preheat the oven to 350° and prepare an 8×8 or 9×9 or 7x11 inch baking dish with non-stick spray.
2. Melt the butter and chocolate chips together. It's easiest to use a microwave-safe bowl and just microwave them for 30-40 seconds, stir, microwaved again, etc. until the butter and chocolate are smoothly melted together. You can also do this step in a double boiler.
3. Stir in sugar and vanilla. Add the eggs.
4. In a separate bowl, whisk together cornstarch and unsweetened cocoa powder.
5. Stir these dry ingredients into the chocolate mixture. Since you’re not stirring flour and activating gluten you’ll need to stir these brownies a bit longer than you would regular brownies. When the mixture starts to pull away from the side of the bowl, stir in the walnuts. (Toasting the walnuts will enhance the flavor).
6. Spread brownie batter in the prepared baking dish.
7. Bake at 350° for 30-35 minutes. The brownies are done when an inserted toothpick comes out mostly clean. Let cool completely before cutting into squares.
Title: Turkish Sand Cookies (Curabies)
Ingredients:
- 1 sugar
- 1 baking soda
- 1/2 cinnamon
- 1/2 walnuts
- 1 pecans
- 2 flour
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 300 degrees. In a mixing bowl, combine sugar, oil, baking soda and cinnamon. Add nuts and flour and knead together for 2 minutes until the dough is soft and smooth.
2. Shape dough into walnut sized balls or triangles and place 1” apart on an ungreased cookie sheet. Bake 30 minutes until barely browned. Remove from oven and allow to cool before moving. Sift confectioners sugar over tops when completely cooled.
3. Keeps well for a week in a tightly sealed container.
Title: Sweet Potato Pudding (Step by Step 4 Kids)
Ingredients:
- 1 butter
- 3/8 brown sugar
- 1 eggs
- 2 milk
- 1 sweetened flaked coconut
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 1/8
Instructions:
1. Check with a grownup, and wash your hands before you begin.
2. Preheat the oven to 350 degrees.
3. Open the can of sweet potatoes.
4. Using a sieve or colander, drain out all the liquid.
5. Pour the sweet potatoes into a large bowl.
6. Mash the sweet potatoes with a potato masher or a fork.
7. Melt the butter in a medium microwave-safe bowl.
8. DO NOT OVERCOOK the butter!
9. Microwave for 30 seconds at a time (as many times as needed) until the butter is melted.
10. Then pour melted butter into mashed potatoes and stir it inches (Be careful! The butter might be hot.).
11. Add brown sugar to the potato mixture, and stir it inches.
12. Crack eggs into a medium bowl, and beat them with a fork until smooth and yellow.
13. Pour eggs into the potato mixture, and stir them inches.
14. Add milk, sweetened coconut flakes, and spices to the potato mixture.
15. Stir everything together until it is mixed. (Note: if you don't have all the spices, don't worry. Adding even one or two spices will make it tastier!).
16. Pour the potato mixture into an oven-safe, glass, baking dish.
17. Using oven mitts, place the potatoes into the oven.
18. Bake uncovered for 45 minutes at 350 degrees.
19. Clean up the kitchen while the wonderful aroma of baking sweet potato pudding fills your kitchen!
20. When the timer rings, your sweet potato pudding is done!
21. Ask a grownup to use oven mitts to take the baking dish out of the oven.
22. Set the dish someplace safe to cool.
23. Make sure to turn off the oven.
24. Enjoy your pudding warm (but not too hot!), or cold.
Title: Chocolate Pineapple Cupcakes
Ingredients:
- 1 pineapple chunks in juice
- 1 vanilla instant pudding mix
- 1 eggs
- 4 canola oil
- 1/3
- 1.5
Instructions:
1. Preheat oven to 350°F Put cupcake liners in your muffin pan.
2. Measure out 1 cup pineapple juice. (save your pineapple chunks).
3. Mix cake mix, pudding mix, 4 eggs, 1 cup pineapple juice, and your 1/3 cup oil until well mixed. Then add your pineapple chunks.
4. Divide the batter between liners. Bake 20 minutes or until toothpick comes out clean. Remove from pan. set the cupcakes on a cookie sheet. Wait about 5 minutes to cool before you frost.
Title: Canteloupe and Coconut "sorbet"
Ingredients:
- 1/2 melon
- 1 coconut cream
Instructions:
1. put simple syrup and melon cut into chunks into blender or processor and blend until combined.
2. removed from blender or processor container and place into container that permits stirring.
3. store container in freezer and every two hours stir to break up the mixture and improve the texture.
4. when fully frozen, put coconut cream into processor or blender and add the frozen granita, blend until creamy.
5. return to freezer, eat when desired.