lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cake-Brownies With Creamy Nut Sauce
Ingredients:
- 1 1/3 walnuts
- 4 bittersweet chocolate
- 1/2 butter
- 3 eggs
- 1/2 sugar
- 1/4 salt
- 1/4 vanilla
- 3 butter
- 2 flour
- 3/4 heavy cream
- 3/4 sugar
- 1/4 salt
- 2/3 walnuts
- 1/2 vanilla
Instructions:
1. Cake preparation: In a food processor, roughly grind walnuts. Set aside.
2. In a heat proof bowl placed on a saucepan with warm water but not simmering (the bowl can't touch the water), melt the chocolate with butter while stirring until the mixture is creamy (personnaly I would melt the chocolate and butter in the microwave). Let cool slightly.
3. In a bowl, with an electric mixer, beat eggs with the sugar at medium-high speed for 3 minutes or until the mixture is thick and foamy. Add salt and vanilla, then reserved walnuts and stir with a spoon. With a spatula, incorporate the chocolate mixture by folding delicately until the dough is homogeneous (don't stir too much). Spread the dough in a cake pan of 9 inches in diameter (that has parchment paper or is greased).
4. Cook in a preheated oven of 350 F for about 30 minutes or until a tooth-pick inserted in the center comes out clean. Put the pan on a rack and let cool for 10 minutes, then remove from the pan.
5. Sauce Preparation: Meanwhile, in a saucepan, melt butter. With a whisk, incorporate the flour. Add cream, sugar and salt and cook at medium heat, stirring, until the mixture has thicken and is simmering. Keep cooking, stirring, for 2 minutes. Remove the saucepan from the heat and incorporate walnuts and vanilla. Let cool slightly.
6. When ready to serve, cut the cake in 8 slices (like a pie) and put creamy sauce on top.
Title: Baked Apples
Ingredients:
- 1 brown sugar
- 1 butter
- 1 cinnamon
- 1 apple
- 1
Instructions:
1. Mix brown sugar, butter and cinnamon to form a paste.
2. stuff paste into the cored apple, then wrap the apple with the pastry.
3. use remaining pastry to add decorative touches.
4. bake for 20 minutes at 375 degrees.
Title: Pumpkin Bread Pudding
Ingredients:
- 3 unsalted butter
- 5 eggs
- 2 pumpkin puree
- 3 half-and-half
- 1/2 dark brown sugar
- 1 sugar
- 3 vanilla extract
- 1 vanilla bean
- 2 ground cinnamon
- 1 allspice
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Butter sides and bottom of 8 eight ounce ramekins or souffle dishes, approximately 2 inches high and 5 inches in diameter.
3. To prepare custard, whisk together in a bowl the eggs, pumpkin, half-and-half, sugars, vanilla and spices.
4. Pour through a strainer and set aside.
5. Remove crust from bread cut into eight 3-inch squares 1/2 inch thick.
6. Cut the remaining bread into 3/4-inch cubes (you'll need 4 cups of cubed bread).
7. Place one of the 3-inch squares of bread in the bottom of each of the buttered ramekins.
8. Top with 1/2 cup of the cubes of bread and then pour in six ounces of the the custard.
9. Let sit for 30 minutes so the bread has a chance to absorb the custard, then top off with a little more custard.
10. Place the ramekins in a shallow pan with water and bake in the oven for 40 to 45 minutes.
11. Let the pudding cool at room temperature.
12. Serve while still warm.
13. To serve unmold the ramekins and place on a plate with the top side up.
Title: Grilled Hershey's Sandwich
Ingredients:
- 1 butter
- 2
- 1
Instructions:
1. Place the candy bar between the slices of bread, butter the outside of each slice of bread, and grill each side until the bread is browned and the candy melted.
2. ENjOY!
Title: Easy Sweetmeat
Ingredients:
- 500 ricotta cheese
- 3 powdered milk
- 1 sugar
- 1/4 butter
Instructions:
1. Mix everything including the ¼ lb butter in a microwaveable dish
2. Heat in the microwave cook for 5 minutes.
3. Stir it and cook again for 5 minutes.
4. Pour the mixture in the plate.
5. Cut into squares. Ready to serve.
Title: Toscakaka / Tosca Cake (Swedish Almond Cake)
Ingredients:
- 2 eggs
- 1 sugar
- 1 vanilla extract
- 1 baking powder
- 1 salt
- 1 1/2 butter
- 1/4 margarine
- 1/4 butter
- 1/2 margarine
- 1/3 sugar
- 1/4 flour
- 3
- 2
- 1
Instructions:
1. For Cake:.
2. Beat eggs, sugar and vanilla until light and fluffy.
3. Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
4. Stir in flour mixture alternately with cream, stir until well blended.
5. Add melted butter or margarine, blend until smooth.
6. Butter a pie plate and sprinkle with fine, dry breadcrumbs or flour; coat well. Spoon batter into 9" pie plate. Bake at 325 degrees for 30 minutes or until middle of cake is firm.
7. For Almond Sugar Topping:.
8. Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
9. Remove from heat and stir briskly a few times.
10. Spread top of cake very gently with Topping.
11. Turn up heat to 375 degrees, return cake to oven and bake 5-10 minutes longer, with a cookie sheet under the pan to prevent the bottom of cake from getting overdone. bake cake until topping is brown and bubbly.
Title: Fruit Pizza (Low Carb Variation)
Ingredients:
- 9 eggs
- 3/4 butter
- 2 vanilla
- 3/4 sea salt
- 1/2 baking soda
- 1/2 stevia
- 1 -2 cream cheese
- 16 sour cream
- 1 lemon zest
- 1 stevia
- 1 strawberries
- 4
Instructions:
1. Mix the eggs, vanilla, and melted butter in one bowl. Be sure the butter is cool enough to not cook the eggs. Mix thoroughly.
2. In a separate bowl, mix the coconut meal (I just used dried coconut for an accurate carb count), salt, baking soda, and stevia. (Stevia is an herb that tastes sweet. You can replace it with sugar or any sugar substitute.).
3. Add the dry ingredients to the wet and mix thoroughly.
4. Grease a 17¼" x 12¼" x 1" jelly roll pan. Spread the batter evenly into the pan.
5. Bake at 350 f for 15 minutes, or until golden brown.
6. Let cool completely.
7. Mix the cream cheese, sour cream, lemon zest, and stevia. Add more sweetener if necessary. I don't like my sweets very sweet and I think the fruit adds more than enough flavor.
8. Spread the frosting evenly over the cake.
9. Slice the fruit and layer on top of the frosting.
10. Slice and serve.
Title: Yummy Banana/Strawberry/Cheesecake Pudding
Ingredients:
- 1 bananas
- 2 fresh strawberries
- 1 low-fat milk
- 2
- 4
- 2
Instructions:
1. Slice pound cake and layer on the bottom of a cake pan.
2. Slice bananas and strawberries and layer slices on top of cake.
3. Mix pudding mix & milk then pour over cake and fruit (best if you do this before it completely sets up).
4. Top with cool whip.
5. Refrigerate for at least 1 hour (I perfer it to set over night) and enjoy.
Title: Lemon Pineapple Pudding Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 French vanilla pudding mix
- 1 1/3 Cool Whip
- 2 crushed pineapple
- 1
- 2
Instructions:
1. In a four quart serving bowl drop one 8 inch layer cake.
2. Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
3. Repeat layers, and refrigerate.
4. You may want to garnish with lemon slices to add that pretty touch.
Title: Jan's Loaded Chocolate Chippers
Ingredients:
- 1 butter
- 3/4 brown sugar
- 3/4 sugar
- 2 eggs
- 2 vanilla
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 flour
- 1 coconut
- 24 chocolate chips
- 2 1/4
- 1
Instructions:
1. Cream butter and sugars together until light and fluffy.
2. Add beaten eggs and vanilla, mix well.
3. In separate bowl mix together the baking soda, baking powder, salt and flour.
4. Add dry mix to the butter mixture and mix well.
5. Add the coconut, chocolate chips, Rice Krispies and chopped nuts, mixing well.
6. Drop by heaping teaspoons on a GREASED cookie sheet.
7. Bake at 375 for 10 minutes (Check at 8).
Title: Blueberry and Apple Brulee
Ingredients:
- 550 granny smith apples
- 150 blueberries
- 1 lemon, rind of
- 1 1/2 caster sugar
- 1 sour cream
- 1
Instructions:
1. Preheat oven to 190 C.
2. Place apple, blueberries, lemon rind and caster sugar in large bowl.
3. Mix well.
4. In another bowl, combine sour cream and yoghurt.
5. Layer fruit mixture with sour cream mixture in 4 x 1 cup ovenproof ramekins finishing with a sour cream layer.
6. Bake 15 - 20 minutes till top is golden and apples are cooked.
7. Sprinkle with a little more caster sugar and place under hot grill for about 3 minutes till sugar caramelizes.
8. Serve immediately.
Title: Summer Berry Coupe
Ingredients:
- 400 berries
- 30 pistachio nuts
- 150 sugar
- 1 lemon juice
- 2 vanilla ice cream
- 250
Instructions:
1. Wash and drain fruit. Keep 1/3 apart for the garnish.
2. Put the nuts through a grinder, or wrap them in a towel and hit them into pieces with a hammer. Keep some of the nuts apart for the garnish as well.
3. Mix the fruit, yogurt, sugar, lemon juice and the nuts together very well (preferably in a blender, otherwise with a staff mixer or hand blender). Keep this mixture cool.
4. Beat the whipping cream until stiff and fold it carefully into the fruit mixture until well blended.
5. Distribute half of the mixture over 4 coupe glasses.
6. Put one or two scoops of vanilla ice cream on top of this and cover with the remainder of the fruit mixture.
7. Garnish with the rest of the fresh fruit and bits of pistachio nuts.
Title: Mocha Cake Bombe
Ingredients:
- 250 mascarpone cheese
- 50 caster sugar
- 500 coconut
- 50 chocolate
- 200 strong black coffee
- 150
- 4
- 1
Instructions:
1. Beat the mascarpone until slightly softened, then beat in the sugar.
2. Whip 300ml of the cream until it just holds its shape, then fold lightly into the mascarpone.
3. Toast the coconut or almonds in a dry frying pan until tinged brown, then cool.
4. Chop the chocolate and mix with the cooled almonds. Set aside 2 tbsp to use later on for decoration.
5. Mix together the coffee or hot chocolate with the alcohol.
6. Cut the cake into 15 slices.
7. Now, you can choose to make the cake either in a baking dish (easier perhaps if you need to travel with it or slice for serve-yourself-occasions like a potluck) or in a bowl, which will result in a dome shaped bombe.
8. If you are going for a baking dish, use a pan that is roughly 8 x 10 inches.
9. If you go for a pudding basin, it should be about 1.4 litre or 2-1/2 pint capacity and lined with cling film.
10. Either way, start by lining the base with a few pieces of cake.
11. When you've completed a layer, sprinkle over some of the coffee/alcohol mixture, then smooth a few spoonfuls of the mascarpone/whipping cream on top.
12. Add some of the chocolate and almond or coconut mixture and then repeat the layers.
13. Finish with a layer of cake, moistened with any remaining coffee mixture.
14. Cover the top of the desert and chill for at least 4 hours and up to 2 days.
15. Remove the cling film and, if you're using a bowl, invert it onto a serving plate.
16. Whip the remaining cream to soft peaks and spread over the top and sides of the bombe.
17. Scatter over the remaining chocolate/almond mixture.
18. You can freeze this after it's been layered for up to 3 months.
19. Defrost overnight and then continue with the rest of the steps.
Title: Sweet Potato Pound Cake With Caramel Sauce
Ingredients:
- 1 butter
- 2 sugar
- 5 eggs
- 3 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1 baking powder
- 1 buttermilk
- 1 mashed sweet potatoes
- 1/2 vanilla extract
- 1/4 pecans
- 1 brown sugar
- 1 butter
- 1/2 milk
- 1/4 confectioners' sugar
Instructions:
1. MAKING THE POUND CAKE.
2. Preheat the oven to 350 degrees F.
3. Cream sugar and butter until well mixed.
4. Add eggs one at a time.
5. Combine flour, baking soda,salt, and baking powder.
6. Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts.
7. Making the Caramel Sauce.
8. Grease and flour a 10" Bundt pan.
9. Sprinkle toasted peacans over bottom of pan.
10. Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean.
11. Cool 10 minutes in pan on wire rack.
12. Remove from pan.
13. CARAMEL SAUCE.
14. Make the caramel sauce just prior to serving the cake.
15. Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring.
16. Remove trom the heat and add milk. Stir well.
17. Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you.
18. Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.
Title: Best Apple Crisp I
Ingredients:
- 5 granny smith apples
- 1/2 white sugar
- 1 cornstarch
- 1 ground cinnamon
- 1 quick-cooking oats
- 1 all-purpose flour
- 1 brown sugar
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 butter
Instructions:
1. Preheat oven to 350 degrees F (175 degree C).
2. Peel, core and slice the apples into 1/4 - 1/2 inch pieces and place into a large bowl.
3. Add to the bowl with the apples, the 1/2 cup sugar, corn starch and cinnamon. Stir until all the apple are coated with the sugar and cinnamon.
4. Pour the apples into a 9x9 in baking pan, and pack down a little.
5. The crisp:
6. In another large bowl, combine the oats, flour, brown sugar, baking powder/soda and salt. Mix well to incorporate.
7. Add the melted butter and mix until all the dry is combined. Pour over top the apples and pack down a little.
8. Bake at 350 degrees F for 45 minutes.
9. Remove from the oven and let cool for at least 1-2 hours.
Title: Seared Apples
Ingredients:
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 light brown sugar
- 2 apples
- 1 butter
- 1 prune juice
- 1 3/4
Instructions:
1. Preheat the oven to 350 degrees.
2. Combine the cinnamon, nutmeg, and brown sugar in a shallow dish. Brush the apples with the egg white and press into the spice mixture.
3. Heat the butter in a saucepan over medium heat. Brown the cut side of the apples in the pan for 1 to 2 minutes. Turn the apples over and add 1/2 cup of water and the prune juice. Bring to a boil, then simmer for 1 hour, or until the apples are tender and the sauce is reduced to a thick syrup.
4. Place an apple half on each of 4 dessert plates and spoon the sauce over each.
Title: Bread Pudding With Raisins
Ingredients:
- 1/2 milk
- 1/2 heavy whipping cream
- 1/2 raisins
- 1 cinnamon
- 1/2 - 1 vanilla
- 3/4 brown sugar
- 1 eggs
- 1/4
- 3
Instructions:
1. Preheat oven to 350.
2. Tear bread into bite sized pieces and place into oven safe baking dish.
3. Whisk together eggs in a mixing bowl.
4. Add milk, cream, apple sauce, vanilla, cinnamon and brown sugar to the mixing bowl and combine.
5. Sprinkle raisins over bread.
6. Pour liquid over bread and raisins.
7. Stir all together so that bread is moist.
8. Bake at 350 for 1 hour.
9. Serve hot out of the oven or after cooling and refrigerating.
Title: Blueberry Crumb Bars With Lemon Cream Filling
Ingredients:
- 3/4 unsalted butter
- 1 all-purpose flour
- 1 whole wheat flour
- 1 rolled oats
- 1 brown sugar
- 1/2 salt
- 1/2 baking powder
- 1 egg
- 0.75 sweetened condensed milk
- 1/4 lemon juice
- 1 lemon zest
- 2 blueberries
Instructions:
1. Mix the butter, flours, rolled oats, sugar, salt and baking powder in a large bowl until it forms crumbs.
2. Set 1 cup of the mixture aside for the topping.
3. Mix the egg white into the mixture.
4. Press the mixture into the bottom of a greased 8 inch square baking pan.
5. Bake in a preheated 350F oven for 10 minutes.
6. Meanwhile mix the egg yolk into the sweetened condensed milk, lemon juice and zest and let it sit.
7. Spread the blueberries out over the bottom crust and top with the lemon mixture.
8. Bake until the lemon mixture forms a shiny skin, about 7-8 minutes.
9. Sprinkle on the reserved crumbs.
10. Bake until the top is golden brown and the sides are bubbling, about 20-25 minutes.
Title: Tasty Tea Baked Apples
Ingredients:
- 1 water
- 4 baking apples
- 4 dark brown sugar
- 1/4 walnuts
- 1/4 raisins
- 2 ground cinnamon
- 1/4 butter
- 4 margarine
Instructions:
1. Preheat oven to 350*F.
2. In a 1 quart saucepan, bring water to a boil; remove from heat.
3. Add tea bags and brew 1 1/2 minutes, dunking occasionally.
4. Remove tea bags and squeeze; set aside.
5. Peel top one-third of each apple.
6. In an 8-inch square baking dish, arrange apples, peeled end up; set aside.
7. In a small bowl, combine brown sugar, walnuts, raisins and cinnamon.
8. Evenly spoon walnut mixture into center of apples, then evenly top with butter.
9. Pour tea over and around apples.
10. Bake apples uncovered, basting occasionally, 1 hour or until tender.
11. Enjoy!
Title: Chocolate Mayonnaise Cake
Ingredients:
- 1 sugar
- 2 flour
- 4 baking soda
- 2 cold water
- 1 mayonnaise
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a cake pan (9 inch square)
3. Combine all ingredients.
4. Mix well.
5. Pour batter into a greased and floured cake pan.
6. Bake at 350 degrees for 35 minutes or until toothpick comes out clean.
Title: Rum Marinated Mango Crepes
Ingredients:
- 1/2 flour
- 1/4 milk
- 2 eggs
- 1 1/2 butter
- 1/2 sugar
- 2 mangoes
- 2 fresh lemon juice
- 1 sugar
- 1/3 dark rum
- 1 butter
Instructions:
1. In a bowl toss together the mangos, lemon juice, sugar and rum. Set aside.
2. Blend all ingredients for crepes until smooth. Cover with plastic wrap and let stand 1 hour. Make 12 crepes in a 6-7 inch crepe pan.
3. To serve: Fold crepes in quarters and put on a baking sheet. Brush tops with the melted butter and bake in 400' preheated oven for 10 minutes or until browned and slightly crispy.
4. Stuff each crepe with about 1/4 cup mango mixture, transfer to a platter and dust with powdered sugar.
Title: Peanut Crescents
Ingredients:
- 1 butter
- 1/3 sugar
- 1 water
- 1 vanilla extract
- 2 flour
- 1/2 salted peanuts
- confectioners' sugar
Instructions:
1. In small bowl, cream butter and sugar. Beat in water and vanilla. Gradually add flour. Stir in peanuts. Cover and refrigerate for 1 hour or until easy to handle.
2. Shape rounded tablespoonfuls of dough into 2 1/2 inch crescents. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 15-18 minutes or until set (do not brown). Roll warm cookies in confectioners sugar; cool completely on wire racks. Roll cooled cookies again in confectioners sugar.
Title: Louisiana Jam Cake
Ingredients:
- 1 margarine
- 1 sugar
- 5 eggs
- 1 all-purpose flour
- 1 baking soda
- 3 ground cinnamon
- 1 allspice
- 2 ground cloves
- 2 buttermilk
- 1/2 cream cheese
- 1 powdered sugar
- 1/2 milk
- 1 milk
- 6
- 2
Instructions:
1. Preheat oven to 350'.
2. In a large mixer bowl, beat margarine and sugar until fluffy.
3. Add eggs, one at a time, beating well after addition.
4. Stir in jam and preserves.
5. Sift together dry ingredients; add alternately with buttermilk to jam mixture.
6. Turn into 3 well greased and floured (or Pam Sprayed) 9 inch cake pans.
7. Bake for 40 minutes, or until toothpick comes out clean.
8. Cool 5 minutes; remove from pans.
9. Cool completely.
10. Frost with maple frosting and garnish with nuts if desired.
11. Maple Frosting.
12. In a bowl, beat the cream cheese until fluffy.
13. Add the powdered sugar, maple flavoring and 2 tablespoons milk.
14. Mix well.
15. Add additional milk, 1 teaspoon at a time, for desired consistency.
Title: California Snowballs
Ingredients:
- 1 butter
- 3 powdered sugar
- 2 flour
- 1 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. cream butter and 3 tbsp powdered sugar.
3. add vanilla.
4. mix in flour and nuts.
5. roll into tiny balls (about one teaspoon size).
6. bake for 20 minutes.
7. Roll in powdered sugar while hot.
8. allow cookies to cool and roll in powdered sugar again.
9. pop one in your mouth and enjoy.
Title: Brownie Trifle
Ingredients:
- 2 instant chocolate pudding mix
- 4 milk
- 2 Cool Whip
- 1 strawberry
- 1/3 water
- 1/3 eggs
- 2
Instructions:
1. Bake brownies according to package directions. While the brownies are in the oven and cooling off is a great time to make the chocolate pudding and slice the strawberries.
2. Cut prepared brownies into cubes.
3. In a trifle bowl or other large glass bowl, layer in this order, brownie cubes, chocolate pudding, strawberries (or raspberries, or whatever fruit strikes your fancy), Cool Whip, then brownie cubes, pudding, and Cool Whip again. Arrange some of the fruit over the top of the Cool Whip to make it look pretty.
4. Refrigerate 1 hour or until ready to serve.
Title: Brenda's Xmas Cake
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 3 flour
- 3 eggs
- 1 salt
- 2 baking powder
- 2 vanilla
- 1 1/4 white raisins
- 3 red maraschino cherries
- 1 green maraschino cherries
- 8 pineapple rings
- 8 walnut meats
- 1 1/4 pecan halves
- 1 1/4
- 4
Instructions:
1. Preheat oven to 250 Fahrenheit.
2. Keep half of red cherries and pecans for top.
3. Make the batter first and then put in the fruit.
4. Add one half cup of warm water and mix.
5. Add batter to angel food pan lined with buttered-both-sides parchment paper.
6. Bake at 250 Fahrenheit for 4 hours.
Title: Uncle Bill's Sugar Plums
Ingredients:
- 1/4 pitted dates
- 1/4 dried fig
- 1/4 black currants
- 1/4 pecans
- 1/4 crystallized ginger
- 1/4 brandy
- 1/2 icing sugar
- 1 1/2
- 1/2
Instructions:
1. In a food processor, whirl dates, figs, raisins, and currants until coarsely chopped.
2. Turn into a large mixing bowl.
3. In a food processor, whirl almonds, pecans and ginger, using an on-and-off motion, until coarsely chopped.
4. Add to chopped fruit along with Brandy and mix well to blend.
5. Place icing sugar in a shallow dish.
6. Form fruit mixture into tight 1 inch balls and roll in icing sugar.
7. Place sugar plums in a covered container using wax paper to separate each layer and keep refrigerated.
8. They will keep for several weeks when refrigerated.
9. Remove from refrigerator 10 minutes before using.
Title: Chocolate Italian Souffle Cakes
Ingredients:
- 8 bittersweet chocolate
- 8 butter
- 6 eggs
- 4 sugar
- 1 flour
Instructions:
1. Preheat oven to 325.
2. Combine chocolate and butter in the top of a double boiler, stirring until all is melted and combined.
3. Whip eggs& sugar until light and fluffy.
4. Mix flour into chocolate mixture.
5. Gently fold the chocolate mixture into the whipped eggs being careful to not lose all the wonderful volume from the eggs.
6. Spray either 12 muffin tins or 12 ramekins/souffle dishes wtih non-stick spray.
7. Pour batter into prepared pans/dishes.
8. Bake at 325 degrees for 9-12 minutes.
9. Serve immediately.
10. Note: You can prebake these and then reheat them in a preheated 325 degree oven for 2-3 minutes.
Title: Low-Cal, Low-Fat Spaghetti Squash Pie Filling or Cooked Pudding
Ingredients:
- 1/4 Splenda granular
- 3 spaghetti squash
- 3 eggs
- 1 vanilla extract
Instructions:
1. Beat eggs, vanilla, and Splenda.
2. Stir in spaghetti squash and pour into pie shell or greased baking dish.
3. Bake at 350 for 40 minutes or until baked through.
Title: Party Date
Ingredients:
- 3 dates
- 1 1/2 shortening
- 3 boiling water
- 6 eggs
- 3 baking soda
- 3 sugar
- 4 flour
- 4 1/2
- 1
- 2
Instructions:
1. Mix dates and water and allow to cool.
2. Combine 3c sugar, shortening, eggs, cocoa and flour.
3. Add baking soda to date mixture and combine.
4. Pour into 2 greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate bits.
5. Bake at 350 degrees for 45-50 minutes.
6. Slice and serve hot.
7. Garnish with whipped cream.
Title: Yogurt Fruit Parfait
Ingredients:
- 1 lemon juice
- 1 fat free cream cheese
- 2 cherry pie filling
- 1 fresh strawberries
- 6 reduced-fat graham cracker crumbs
- 1/4 strawberry
- 1/4
Instructions:
1. Blend first 3 ingredients togeether with hand stick blender until smooth.
2. Spoon 1/3 cup pie filling into each of 3 parfait glasses.
3. Top each with 2 1/2 tablespoons yogurt mixture; repeat layers.
4. Spoon crushed strawberries evenly into each parfait, top with graham cracker crumbs.
5. Top with whipped topping.
6. Top each with a strawberry fan.
7. Bon apetit.