lumicero/recipes-ing2inst huggingface dataset:
Title: Canned Peaches With Bourbon
Ingredients:
- 12 lemon juice
- 2 granulated sugar
- 3 Bourbon
- 2 3/4 water
- 6
Instructions:
1. Prepare large pot with boiling water.
2. Make an x in each peach bottom.
3. Boil peaches, in batches, for approximately 2 minutes.
4. Remove peaches from boiling water & put into water/ice bath with lemon juice (to prevent discoloration).
5. Peel & pit peaches. (Set aside skins & pits for jelly later if you want).
6. Place peeled/pitted peaches back into water/ice bath.
7. Sterilise 11 pint jars by washing & then baking at 225 degrees for 25 minutes or boiling for 10 minutes. Heat jar lids & rings in pot of simmering water.
8. Fill canning pot with water & put onto boil.
9. Combine sugar with 6 cups water & heat. Allow to simmer.
10. Pack peach halves into jars, cut side down. This may require using chopsticks or forks to flip the fruit over. Pack the peaches in as tightly as you can manage without damaging them.
11. Pour 1/4 cup bourbon into jars.
12. Fill the rest of the way with your syrup, leaving 1/2" of headspace.
13. Clean jar rims with a damp cloth & place lids & rings on finger tight.
14. Place jars into canning pot & bring water back to a boil.
15. Boil for 25 minutes.
16. Allow jars to set in canner once time is up to prevent siphoning.
17. Remove from canner, allow to cool for 24 hours, open & enjoy or store for up to a year.
Title: Lemon Pudding Cake
Ingredients:
- 1/2 unbleached all-purpose flour
- 1/2 baking powder
- 1 1/4 sugar
- 1 1/2 buttermilk
- 1/2 fresh lemon juice
- 2 lemon zest
- 2 salt
- 4
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil.
3. Place the cups in a 2-inch-deep baking pan.
4. Begin to heat a kettle of water to a boil.
5. In a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar.
6. (If you want a very sweet confection, use a whole cup of sugar.).
7. Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon peel, if using, and set aside.
8. With an electric mixer, beat the egg whites and salt until the whites are stiff.
9. Beat in the remaining 1/2 cup of sugar.
10. Gently fold the egg whites into the batter.
11. Spoon the batter evenly into the prepared cups.
12. Pour boiling water into the baking pan until the water reaches halfway up the sides of the cups.
13. Bake for 50 to 55 minutes, until puffy and golden.
14. Notes: This favorite old-fashioned dessert separates into layers during baking-a tart-sweet pudding on the bottom and a light spongy cake on top.
15. Serve it warm or chilled, plain or with fresh berries, for picnics, potlucks, family meals, or special dinners.
16. Tightly sealed and refrigerated, Lemon Pudding Cake will keep for about 5 days.
17. Prep time: 20 Bake time: 40- 50.
Title: Geman Chocolate Upside Down Cake
Ingredients:
- 1 coconut
- 1 eggs
- 1 butter
- 3 margarine
- 1/3 cream cheese
- 1/2 powdered sugar
- 2
- 3 1/2
Instructions:
1. Oil a 9 x 13 pan.
2. Spread nuts and coconut on bottom of pan.
3. Mix cake mix according to box directions.
4. Pour over the nuts and coconut.
5. Heat in a microwaveable dish the stick of butter and cream cheese until warm.
6. Stir in powdered sugar until creamy.
7. Spoon on top of cake mix evenly.
8. Bake at 350 degrees for 35-40 minutes Cake will be sticky when done.
Title: Refrigerator Nut Wafers from a Cake Mix
Ingredients:
- 18 1/4 egg
- 1 butter
- 1/2 water
- 1 vanilla
- 1 pecans
- 1 1/2
Instructions:
1. In large mixing bowl, combine cake mix, egg, melted butter, water and vanilla.
2. Stir with wooden spoon to blend.
3. Work in nuts with your hands to form a smooth dough.
4. Divide dough in half. Shape each half into a 2" thick log.
5. wrap in plastic wrap or waxed paper and chill overnight in refrigerator.
6. Cut dough into 1/8" thick slics.
7. Place on a greased, sprayed on lined with parchment paper cookie sheet.
8. Preheat oven to 375*.
9. Bake one sheet at a time for 7-9 minutes or light browned.
10. Cool 1 minute on baking sheet or until firm.then transfer cookies to wire rack and cool completely.
11. When I make these around the Christmas holiday.pistachio nuts give it an unusual look and the green is pretty for that holiday.
12. Sometimes I roll the dough edges in colored sugar or nuts for an attractive edge around the cookie.
Title: Peanut Butter Crinkles
Ingredients:
- 1 crunchy peanut butter
- 1/4 butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/3 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 2/3 powdered sugar
- granulated sugar
Instructions:
1. Combine 1/2 cup of the peanut butter, the butter, and both sugars in a large bowl using an electric mixer on medium speed until well blended.
2. Beat in the egg and vanilla.
3. Combine the flour, baking powder, baking soda, and salt.
4. Add gradually to the creamed mixture with the mixer on low speed; mix until well blended.
5. Cover bowl with plastic wrap; refrigerate 1 hour.
6. Combine the remaining 1/2 cup peanut butter and powdered sugar in a small bowl; mix with a fork until well blended.
7. (The mixture will clump together and look moist.) Preheat oven to 350*F.
8. Line a few cookie sheets with parchment paper.
9. Shape the cookie dough into 1" balls; roll in the peanut butter mixture (the balls will not be evenly coated).
10. Space 2" apart on the cookie sheets.
11. Flatten cookies with the bottom of a glass that has been dipped in granulated sugar.
12. Bake for 8-10 minutes, or until light golden and just set; do not overbake.
13. Cool for 2 minutes on the sheets; then transfer cookies to wire racks and cool completely.
Title: Lemon Shortbread Bars
Ingredients:
- 1 flour
- 1/2 unsalted butter
- 1/4 icing sugar
- 1/4 salt
- 3/4 fresh lemon juice
- 1 lemon zest
- 3 eggs
- 1 sweetened condensed milk
- 1/4 flour
- 1 icing sugar
- 1 lemon zest
- berries
- of fresh mint
Instructions:
1. Pulse all shortbread ingredients together in food processor until butter is the size of small peas. Press firmly into 9-inch square parchment-lined baking pan. Bake in preheated 350F oven for 20 minutes. Removed from oven and reduce heat to 325°F.
2. Beat all filling ingredients together. Pour over shortbread base and bake 30-35 minutes or until middle is almost set. Remove from oven and cool completely on wire rack. Chill if desired.
3. To serve, cut into squares and garnish with a light dusting of icing sugar, lemon zest, berries, and a sprig of mint. Can be served at room temerature.
Title: Almond Joy Cake
Ingredients:
- 1 chocolate cake mix with pudding
- 1 evaporated milk
- 14 coconut
- 14 marshmallows
- 1/2 margarine
- 1 chocolate chips
- 1 sugar
- 2 1/2
Instructions:
1. First Layer: Mix and bake cake according to directions.
2. I would use a 13 x 9 pan.
3. Second Layer: Combine 1 cup evaporated milk, 1 cup sugar, and 24 marshmallows in a saucepan and cook until all is melted.
4. Take off heat and add coconut.
5. Pour over warm cake.
6. Third Layer: Bring to a boil the 1-1/2 cups sugar, and margarine.
7. Remove from heat and add chocolate chips.
8. Stir until melted and spoon over cake to ice it.
9. Top with nuts.
10. Refrigerate.
Title: Natali's Amaretto Cookies
Ingredients:
- 3/4 butter
- 2/3 sugar
- 1 egg
- 6 Amaretto
- 2 1/4 flour
- 1 powdered sugar
- 3 Amaretto
- pecan halves
Instructions:
1. Cream butter and sugar.
2. Beat in egg and liquor slowly.
3. Add flour slowly and mix well.
4. Lay out Saran wrap.
5. Place dough in center work to get dough into log shape wrap in Saran wrap and work dough into a rectangular log about 2x1 inches.
6. Put in refrigerator until stiff or overnight.
7. Cut thin slices off cold log and place on greased cookie sheet.
8. Bake at 350 for 8 - 10 minutes.
9. Let cool.
10. Mix 1 cup powdered sugar and 3 tablespoons amaretto together until smooth.
11. Cover cookie and top with pecan.
12. Let set up and place on tray to enjoy.
13. Mix more icing as needed.
Title: Billy's Chocolate Buttercream
Ingredients:
- 2 unsalted butter
- 12 milk
- 3 pure vanilla extract
- 1 1/2 confectioners' sugar
- 5
Instructions:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.
2. With mixer on low speed, add chocolate until just combined.
3. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.
Title: Muftis - Muesli Balls
Ingredients:
- 2 rolled oats
- 1 flaked coconut
- 1/2 hazelnuts
- 1 raisins
- 3 honey
- 1 1/2 milk
Instructions:
1. Combine all dry ingredients with the honey.
2. Mix in the milk - but slowly. The required amount may be a little more or less than 1 1/2 cups to get a sticky dough.
3. Let the dough rest 30 minutes, then preheat oven to 390 degrees and form walnut size balls. If the dough is too sticky to form balls, add some more ground hazelnuts.
4. Bake for about 20-25 minutes until balls are golden brown.
Title: Strawberry Cream Cheese Torte
Ingredients:
- 1 milk
- 1/4 butter
- 1 1/2 margarine
- 1 sugar
- 4 vanilla extract
- 1 3/4 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1 salt
- 2 fresh strawberries
- 1/2 cream cheese
- 1 powdered sugar
Instructions:
1. Heat milk to boiling in small saucepan. Add butter. Set aside.
2. In large bowl blend sugar, vanilla and eggs. Beat at high speed for 3 minutes until thick and lemon colored.
3. Add flour, baking powder and salt. Beat 1 minute at low speed. Add milk-butter mixture. Beat 1 more minute at low speed.
4. Pour into well-buttered and floured 10-inch springform pan. Bake at 350 degrees for 50 to 65 minutes. or until a tester in center come out clean. Cool thoroughly. Remove from pan.
5. Whip room temperature cream cheese until smooth. Beat in powdered sugar and whipping cream until mixture is very light and fluffy.
6. Split cooled cake into 3 layers. Fill between layers with about 3/4 cup filing.
7. placing sliced strawberries on top of filling before stacking cake.
8. Frost stacked cake with Cream Cheese filling. Press about 1 cup through pastry bag to decorate top. Garnish with more berries. Chill until ready to serve.
9. Tips: Cake can be made several hours before serving or the day before, but should be covered and refrigerated so it will not absorb odors from other foods.
Title: Almond Raspberry Lattice Bars
Ingredients:
- 1
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Prepare shortbread mix according to package directions, adding almond extract to the dough.
3. Put aside one cup of the dough.
4. Press the remaining dough into a 9" square cake pan, covering the bottom and partly up the sides.
5. Spread evenly with jam.
6. Roll the reserved dough into pencil-like strips and place diagonally across the jam.
7. Bake for 35-45 minutes.
8. Cool and cut into bars.
9. (I usually cut while warm, and again when cool).
Title: Candied Fruit Slices
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 egg
- 1 vanilla
- 2 1/4 pecan halves
- 1
- 2
Instructions:
1. Cream the butter. Gradually add the sifted confectioners' sugar, creaming well.
2. Blend in the unbeaten egg and vanilla. Add the sifted flour; mix well.
3. Stir in the pecan halves and cherry halves. (I like to substitute some yellow candied pineapple for a portion of the cherries to add more color to the cookies. Cut the pineapple into pieces about the size of the cherry halves.).
4. Chill the dough 1 hour.
5. Divide the dough into thirds. Shape into rolls 12 inches long. Wrap each roll in waxed paper or foil; chill at least 3 hours.
6. Preheat oven to 325 degrees F. Cut each roll into slices 1/8th inch thick and place on ungreased cookie sheets.
7. Bake in preheated oven for 13 to 15 minutes or until edges are delicately browned.
Title: Pumpkin Creme Brulee
Ingredients:
- 1 canned pumpkin puree
- 3/4 1% low-fat milk
- 1/2 sugar
- 2 vanilla extract
- 2 ground cinnamon
- 1 salt
- 1/4 eggs
- 2 sugar
- 2
- 1
Instructions:
1. Preheat oven to 300.
2. Combine the first 7 ingredients in a blender, and process the mixture until smooth (about 2 minutes).
3. Add the eggs and egg whites to blender, and process just until smooth.
4. Divide the mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.
5. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
6. Bake at 300 for 55 minutes or until a knife inserted in center comes out clean.
7. Remove ramekins from pan, and sprinkle each serving with 1/2 teaspoon sugar.
8. Preheat broiler.
9. Place the ramekins on a jelly-roll pan, and broil the custards for 3 minutes or until the sugar melts.
10. You can also do this with your hand held torch.
11. Yield: 6 servings.
Title: Vegan Sugar Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 vegan margarine
- 1/4 soymilk
- 1 vanilla
- 1/2 cornstarch
- 2 1/2 baking soda
- 2 cream of tartar
- 1 powdered sugar
- 1 soymilk
- 4 vanilla
- 4
- 1/2
Instructions:
1. In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, baking soda and cream tartar until blended. Cover and refrigerate at least 2 hours.
2. Preheat oven to 375 degrees F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each half 1/4 inch thick on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
3. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
4. In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored sugar if desired.
5. Tip: If desired, divide the icing among small bowls and tint each one a different color, evenly blending in food color with fork or whisk.
6. Tip: Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about an ingredient or product check with the manufacturer.
Title: Low Cost Chocolate Cake
Ingredients:
- 3 flour
- 3/4 baking soda
- 2 sugar
- 2 salt
- 1 vinegar
- 2 water
- 1/2 vanilla
- 2
- 1
Instructions:
1. Sift dry ingredients together.
2. Mix in wet ingredients.
3. Pour into a large ungreased pan.
4. Bake at 350 degrees until it shrinks from sides of pan, probably about 25 minutes.
Title: Instant Rice Payasam
Ingredients:
- 500 rice pudding
- 1000 milk
- 2 cardamom pods
- 2 1/3 sugar
Instructions:
1. In a saucepan mix the pudding & milk .Place it on the hob & allow to simmer for 5- 10 minutes.
2. Remove from hob, add sugar & cardamom, stir & allow to cool. It tastes best , when served chilled.
Title: Basic Yellow Cake from Wilton
Ingredients:
- 3 cake flour
- 2 1/2 baking powder
- 1/2 salt
- 1 3/4 sugar
- 2/3 butter
- 2 eggs
- 1 1/2 vanilla
- 1 1/4 milk
Instructions:
1. Preheat oven to 350°F
2. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
3. Sift together flour, baking powder and salt; set aside.
4. Cream sugar and butter together until light.
5. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.
6. Spread batter evenly in prepared pans.
7. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
8. Cool layers in pans on wire racks 10 minutes.
9. Remove from pans; cool completely.
10. Fill and frost as desired.
Title: Brownie Peanut Chews
Ingredients:
- 1 water
- 2 egg
- 1/2 miniature marshmallows
- 3 light corn syrup
- 1 1/3 butter
- 1 1/2 margarine
- 1 1/3 vanilla
- 1 1/3 salted peanuts
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. Make brownies as directed on box-- except after removing from oven, immediately sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows just begin to puff.
2. In 3-quart saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat 3 to 4 minutes, stirring constantly, until chips are melted. Remove from heat; stir in cereal and peanuts. Spread evenly over marshmallows. Refrigerate 45 minutes or until firm. For brownies, cut into 5 rows by 5 rows. Store in refrigerator.
Title: Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano)
Ingredients:
- 18 -19 salt
- 1 unsalted butter
- 1/2 all-purpose flour
- 7 all-purpose flour
- 1 baking powder
- 1 3/4 cream cheese
- 1 1/4 unsalted butter
- 8 sugar
- 1 eggs
- 2/3 powdered sugar
- 4
Instructions:
1. Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
2. Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
3. Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
4. Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix.
5. Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
6. Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.
Title: Mimi's Happy Pudding Cups
Ingredients:
- 6 sugar-free vanilla pudding
- 1 maraschino cherries
- 2
- 6
Instructions:
1. Remove lids off of Pudding Cups.
2. Squirt a dollop of Whipped Cream onto each of the Pudding Cups.
3. Sprinkle with sprinkles and top with a cherry!
Title: Best Blueberry Cake
Ingredients:
- 1 egg
- 5 shortening
- 1/2 sugar
- 1/2 brown sugar
- 1 3/4 flour
- 2 baking powder
- 1/4 salt
- 3/4 milk
- 1/4 lemon, rind of
- 1/2 fresh blueberries
- 1
Instructions:
1. Beat egg well, stir in vigorously shortening creamed with sugars.
2. Sift together flour, powder and salt and add alternately with milk, starting and stopping with flour mixture.
3. Mix in lemon peel and extract.
4. Fold in blueberries very gently.
5. Bake in a 9 inch square pan at 350* for 30 minutes or until cake tests done.
Title: Nilla Apple Crisp
Ingredients:
- 8 granny smith apples
- 1/2 brown sugar
- 2 ground cinnamon
- 1/3 old fashioned oats
- 1/4 margarine
- 25 Cool Whip Lite
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Toss appleswith 1/4 cup of the brown sugar and 1 teaspoon of the cinnamon.
3. Spoon into 8-9 inch square baking dish.
4. Combine oats, the remaining 1/4 cup brown sugar and 1 teaspoon cinnamon in medium bowl.
5. Cut in margarine with pastry blender or 2 knives, until mixture resembles coarse crumbs.
6. Add wafer crumbs; mix well.
7. Spread crumb mixture evenly over apples.
8. Bake 30 to 35 minutes or until apples are tender. Serve warm or cooled.
9. Top with whipped topping.
Title: Grannys Chocolate Chip Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 2 ground cinnamon
- 1 butter
- 1/2 light brown sugar
- 1 granulated sugar
- 1 egg
- 1 1/2 pure vanilla extract
- 1 2/3 old fashioned oats
- 1
Instructions:
1. Mix flour, baking soda, and cinnamon.
2. Beat butter, brown sugar, white sugar, at medium speed until light and fluffy.
3. Beat in egg and vanilla.
4. At low speed, beat in flour mixture until blended.
5. Fold in oats and chocolate chips.
6. Cover with wrap or lid and chill for one hour.
7. Preheat oven to 350°F.
8. Roll into 1-inch balls and place on greased baking sheet 2-inches apart either way.
9. Bake 10-12 minutes til brown around edges.
10. Transfer to racks to cool.
Title: Luscious Brownie Chip Pie
Ingredients:
- 25 butter
- 3 margarine
- 1/2 light corn syrup
- 2 eggs
- 3 sugar
- 1/2 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 325°F
2. Cut 6 of the cookies crosswise in half with serrated knife; set aside.
3. Finely crush remaining 19 cookies.
4. Melt butter; mix with cookie crumbs until well blended.
5. Press firmly onto bottom and up side of 9-inch pie plate.
6. Microwave corn syrup in medium microwaveable bowl on HIGH 1 minute or until it starts to boil.
7. Add chocolate; stir until completely melted.
8. Blend in eggs, sugar and vanilla.
9. Pour into crust.
10. Bake 15 minutes.
11. Insert cookie halves, cut sides down, around edge of filling, overlapping slightly, if necessary, to fit.
12. Bake an additional 15 to 20 minute or until filling is set.
13. Cool.
14. Spread whipped topping over pie.
15. Garnish with chocolate curls, if desired.
16. Store leftover pie in refrigerator.
Title: Pumpkin Pie Cake
Ingredients:
- 1 solid pack pumpkin
- 3 eggs
- 3/4 granulated sugar
- 3/4 light brown sugar
- 2 pumpkin pie spice
- 1 evaporated milk
- 1 butter
- 1/2 pecans
- 1
Instructions:
1. Preheat the oven to 350°F In a large bowl, combine the pumpkin, eggs, sugars, pumpkin pie spice, and evaporated milk; mix well.
2. Pour into an ungreased 9" x 13" baking pan.
3. Sprinkle dry cake mix evenly over the batter in the pan; drizzle melted butter evenly over the top then sprinkle with pecans.
4. Bake for about 1-1/4 hours, until the top is set and the bottom has the texture of pumpkin pie.
5. Cool completely before cutting into squares.
Title: Puffed Wheat Treats
Ingredients:
- 1/3 butter
- 1 brown sugar
- 1/2 molasses
- 1/2 corn syrup
- 1/2 vanilla
- 12
Instructions:
1. Boil butter, brown sugar, molasses, and corn syrup for 5 minutes.
2. Add vanilla.
3. Prepare puffed wheat in a large bowl. Butter a 12x9 pan.
4. Add boiling syrup to puffed wheat and stir well.
5. Quickly press mix into baking dish and press down with the spoon.
6. Cool, cut, and enjoy!
Title: Ozark Pudding by Bess
Ingredients:
- 2 eggs
- 1 1/3 sugar
- 2/3 flour
- 1/2 salt
- 3 baking powder
- 2 apples
- 1 black walnut
Instructions:
1. Beat eggs well until thick and lemon colored.
2. Gradually add sugar to eggs.
3. In separate bowl mix together flour, salt and baking powder.
4. Stir into egg mixture.
5. Chop apples (with skins) and nut meats- fold into batter.
6. Grease 9x9 pan well with butter.
7. Pour in batter.
8. Bake in preheated 325º oven approximately 30-40 minutes or until done.
9. Pudding falls slightly after baking.
Title: Christmas Snow Dessert
Ingredients:
- 2 Splenda granular
- 3/4 crushed pineapple
- 20 lemon juice
- 2 maraschino cherry
- 2 light sour cream
- 1/4 pecans
- 1/2
- 3/4
Instructions:
1. Mix above ingredients together.
2. Put in dish and freeze.