lumicero/recipes-ing2inst huggingface dataset:
Title: Amber's Heath Bar Chocolate Chip Cookies
Ingredients:
- 1/2 Crisco shortening
- 1 margarine
- 3 3/4 all-purpose flour
- 3/4 sugar
- 1 3/4 brown sugar
- 1 salt
- 2 baking soda
- 3 eggs
- 1 vanilla extract
- 1
Instructions:
1. Pre-heat oven to 315 degrees F. Spray cookie sheets with butter flavored cooking spray.
2. Mix butter and crisco at medium speed with and electric mixer. Slowly, add sugars beating mixture very well. Add eggs and vanilla, mixing well.
3. Combine flour, baking soda and salt in a separate bowl.
4. Slowly add flour mixture to butter mixture beating well.
5. Stir in chocolate chips and almond brickle.
6. Drop cookies onto cookie sheet measuring with a tablespoon.
7. Bake for 12-15 minutes or until golden brown.
8. Remove and cool on cooling rack or kitchen towel.
Title: Chocolate Cherry Pudding Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/4 sugar
- 1/3 baking powder
- 3 skim milk
- 3/4 unsweetened applesauce
- 1/2 sweet cherries
- 1 pecans
- 1/4 brown sugar
- 1 1/4 hot water
- 3
- 1/4
Instructions:
1. Combine flour, sugar, 1/3 cup cocoa and baking powder in a large bowl; stir in milk and applesauce until dry ingredients are moistened.
2. Fold in cherries and pecans.
3. Spoon batter into a greased and floured 13 by 9 inch pan.
4. Combine brown sugar, hot water and 1/4 cup cocoa in medium bowl until smooth.
5. Pour over batter.
6. Bake at 350 for 35-40 minutes or until set (cake will have a pudding-like texture).
7. Serve warm or at room temperature.
Title: Scandinavian Rum Pudding
Ingredients:
- 2 unflavored gelatin
- 1/2 cold water
- 6 eggs
- 1/2 sugar
- 2 milk
- 3 rum
- 1 heavy cream
Instructions:
1. Soften the gelatin in the cold water. In a large metal bowl, beat the egg yolks, gradually adding the sugar. Beat until light and fluffy. Whisk in the cream (or milk) until blended.
2. Place the bowl holding the egg mixture over a pan of boiling water and cook, whisking, until smooth and slightly thickened. Remove from the heat and add the gelatin-water mixture, stirring until blended. Set the bowl over ice water or refrigerate, stirring occasionally, until thick and syrupy but not set, about 15 to 25 minutes. Add the rum flavoring.
3. Whip the egg whites until stiff. Fold the egg whites and whipped cream into the partially set pudding. Turn into a serving bowl and chill for 3 to 4 hours, or overnight, until set. Serves 12.
4. Scandinavian Feasts.
Title: Chocolate Madeira Cake With Chocolate Glaze
Ingredients:
- 2 plain flour
- 2 baking powder
- 1/4 salt
- 155 butter
- 2 sugar
- 3 vanilla essence
- 2 eggs
- 2/3 milk
- 1 1/4 dark chocolate
- 60 Copha
- 1 icing sugar
- 1 vanilla essence
- 1 water
- 2 -3
Instructions:
1. Preheat oven to 180°C; grease and flour a bundt tin.
2. Sift flour, baking powder and salt into a bowl.
3. In a separate bowl beat butter, sugar and vanilla essence until fluffy.
4. Add eggs, beating well, then add cocoa.
5. Add milk alternately with sifted dry ingredients.
6. Pour cake batter into the tin and bake for 50 minutes or until a cake tester comes out clean. Leave to cool in tin for 5 minutes and the flip onto cake rack.
7. ICING GLAZE.
8. Stir together icing sugar, vanilla and water to a smooth paste
9. Spoon over cold cake in drizzle pattern.
10. CHOCOLATE GLAZE.
11. Cut up copha and melt with chocolate. Stir well until smooth and drizzle over the cake in alternating drizzle to white icing.
Title: Pumpkin Custard
Ingredients:
- 2 pumpkin
- 1 1/2 eggs
- 2 pure maple syrup
- 3 brown sugar
- 3/4 ground cinnamon
- 1 ground nutmeg
- 1/2 ground ginger
- 1/2 apple
Instructions:
1. Preheat the oven to 350*.
2. Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
3. Arrange the cups in a shallow, flat-bottomed baking pan.
4. Whirl all of the ingredients except the apple slices in a blender until smooth.
5. Pour the custared into the baking cups.
6. Pour boiling water into the baking pan to about a 2-inch depth.
7. Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
8. Remove the cups from the hot water and cool at room temperature, then refrigerate.
9. Serve chilled, garnished with fresh apple slices, if desired.
Title: Best Butter Cake
Ingredients:
- 2 1/4 cake flour
- 2 1/2 baking powder
- 1 salt
- 1 1/4 sugar
- 1/2 unsalted butter
- 2 eggs
- 2 vanilla extract
- 2/3 milk
Instructions:
1. Preheat oven to 350 degrees. Butter and flour 2 round 8-in. cake pans.
2. Sift flour, baking powder and salt into a medium bowl; set aside.
3. In the bowl of a stand mixer, beat sugar and butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture, one at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.
4. Divide batter evenly between pans. Let batter sit in pans for five minutes.
5. Bake until golden brown and a toothpick inserted in the center of each cake come out clean, 20-25 minutes.
6. Cool cakes in pans 5 minutes. Invert onto a rack, remove pans and let cakes cool to room temperature, at least 40 minutes.
7. Frost with your favorite and enjoy.
8. (Cakes can be made up to 2 days ahead and wrapped in plastic wrap and chilled).
Title: Chocolate Bread Pudding wtih Spiced Whipped Cream
Ingredients:
- 1 butter
- 4 eggs
- 1 brown sugar
- 1/4 nutmeg
- 1/2 cinnamon
- 1 vanilla
- 1 chocolate chips
- 1/4 Grand Marnier
- 2 half-and-half
- 8 heavy cream
- 1 sugar
- 1/4 ground cinnamon
- 1/2 nutmeg
- 1/4 chocolate chips
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 6 cup loaf pan.
3. Whisk eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate chips, and Grand Marnier.
4. Add half-n- half.
5. Add bread and let sit for 30 minutes.
6. Pour 1/2 of mix into prepared pan, sprinkle with chocolate chips.
7. Repeat with remaining bread and chocolate chips.
8. Bake for approximately 1 hour or until set in center.
9. Cut into 1 inch slices.
10. Serve with Spiced Whipped Cream: Beat heavy cream for 2 minutes, add other ingredients.
Title: Blueberrytarts (Raw Food)
Ingredients:
- 2 fresh blueberries
- 2 fresh lemon juice
- 1 orange zest
- 1/2 vanilla extract
- 1/4 brown sugar
- 4 pitted dates
- 2/3
- 1/2
Instructions:
1. Combine first 6 ingredients in a bowl, cover and refrigerate.
2. Coat a mixing bowl with cooking spray.
3. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl.
4. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste.
5. Divide mixture evenly into 4 golf ballsized rounds.
6. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours.
7. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.
Title: Spicy Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 ground ginger
- 1/2 cream of tartar
- 1/2 vanilla
- 1 1/4 flour
- 3/4 baking soda
- 1/4 salt
- 2 cinnamon
- 1/2 cinnamon
- 1 sugar
Instructions:
1. Cream butter, peanut butter, sugars, egg and vanilla. Blend all the dry ingredients. Add to creamed ingredients. Shape into 1-inch balls and coat in cinnamon/sugar coating mixture. Place on an ungreased cookie sheet 1 to 2 inches apart.
2. Bake at 375F for 10 - 13 minutes.
Title: Orange Anise Seed Squares
Ingredients:
- 1/2 butter
- 2/3 sugar
- 2 eggs
- 2 1/4 unbleached flour
- 1 baking powder
- 1/2 salt
- 2/3 milk
- 1/3 anise seed
- 3/4 nutmeg
- 1/4 orange marmalade
- 1/2 water
- 1/2 sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. *NOTE: The orange juice is my addition. You can add any proportion of milk and orange juice as long as the liquid equals 1 cup.
3. Topping Number Two: To make the simple syrup, bring the water and sugar to the boil in a small saucepan. Boil for 2 minutes, then reduce heat and simmer 10 minutes. Remove from heat and add the orange blossom water. Set aside.
4. Cake: Grease and flour an 8" square baking pan.
5. In a large mixing bowl, beat the butter, sugar and eggs until fluffy.
6. Add the flour, baking powder, salt, milk, orange juice, anise seeds and nutmeg. Beat on low speeds just until the dry ingredients are moistened. Next, beat on medium speed until fluffy and blended, about another minute.
7. Pour the batter into the prepared pan. Bake 30-35 minutes or until cake springs back when touched.
8. Remove from oven and while still cake is still hot spread the orange marmalade on top for Topping Number One. For Topping Number Two, poke holes in the top of the cake all over with a toothpick. Pour the simple syrup over the top.
9. Cut into squares. Delicious with coffee!
Title: Fragrant Apples
Ingredients:
- 4 golden delicious apples
- 1/3 raisins
- 2/3 cornstarch
- 2 honey
- 1/3 ground cardamom
- 2 ground nutmeg
- 1/2
- 1/4
Instructions:
1. Place apples and raisins in a medium saucepan.
2. Place 1 tbsp of the orange juice in a small bowl or custard cup and add cornstarch. Mix to dissolve cornstarch. Set aside.
3. Add remaining orange juice to saucepan.
4. Add milk, honey, orange peel and spices.
5. Bring to a boil over medium heat. Reduce heat slightly and cook, stirring frequently, until apples are tender, about 8-10 minutes.
6. Stir cornstarch mixture and add to saucepan.
7. Continue to cook and stir, 1 to 2 minutes, until mixture has thickened slightly.
8. Remove from heat and cool slightly.
9. Can be served topped with yogurt and a few almonds if desired.
Title: Chocolate Angel Food Dessert
Ingredients:
- 8 chocolate chips
- 2 water
- 1 sugar
- 4
- 1
Instructions:
1. melt chocolate chips over double boiler
2. add water sugar and egg yolks
3. beat thoughly
4. cool
5. fold in the whipped cream and the egg whites
6. in well buttered 9x12 pan place a layer of half the cake
7. top with 1/2 the chocolate mixture
8. scatter the remaining cake
9. then spread with the rest of the chocolate mixture
10. cover with wax paper and chill 24 hours.
Title: Treva's Lemon Pound Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 4 water
- 1/2
- 1 1/4
Instructions:
1. Mix all ingredients in a large bowl with an electric mixer until blended.
2. Pour batter into prepared tube pan.
3. Bake at 350 for 50-60 minutes.
4. Enjoy.
Title: Chocolate Syrup Brownies
Ingredients:
- 1 flour
- 1 sugar
- 1 butter
- 1/2 eggs
- 4 vanilla
- 1 walnuts
- 1/2 butter
- 6 milk
- 6 granulated sugar
- 1 1/2 chocolate chips
- 1/2
Instructions:
1. Cream butter and sugar.
2. Add eggs and syrup.
3. Mix in flour, nuts and vanilla.
4. Pour into greased 9x13 pan.
5. Bake 25 to 30 minutes in a 350 degree oven.
6. For frosting, combine butter, milk and sugar in saucepan.
7. Boil 30 seconds only.
8. Remove from heat and stir in chocolate chips.
9. Beat (by hand) until creamy and spread on brownies.
Title: Apple Crisp a la Mode
Ingredients:
- 6 apples
- 1 1/2 rolled oats
- 3/4 brown sugar
- 1/4 flour
- 1 cinnamon
- 1/4 nutmeg
- 1/4 salt
- 1/2 butter
- ice cream
Instructions:
1. Heat oven to 375 and lightly butter a 8 or 9 inch baking pan.
2. Peel, core and slice the apples and arrange them evenly in the prepared pan.
3. Place the oats, brown sugar, flour, spices and salt in a sealable bag, close and shake until combined.
4. Cut the butter into 1 inch pieces and add to the oat mixture.
5. Close the bag again and knead or squeeze until the mixture holds together.
6. Open the bag and crumble the topping over the apples.
7. Bake the apple crisp 40 to 45 minutes or until the toping is golden and juices are bubbling around the sides.
8. Serve with ice cream, or whipped topping.
Title: Almond Pine Nut Cookies
Ingredients:
- 1 1/4 almond paste
- 3 powdered sugar
- 1 pine nuts
- 3/4
Instructions:
1. Position oven racks in top and bottom third of oven.
2. Preheat oven to 300ºF.
3. Line two cookie sheets with parchment paper.
4. In a large bowl, beat the almond paste until it smooths out a little with an electric mixer on medium speed.
5. Add half the egg whites and beat until smooth.
6. On low speed, beat constantly while gradually adding sifted powder sugar.
7. Continue until all sugar is incorporated.
8. Add remaining egg whites and beat until mixture is smooth.
9. Transfer batter to a pastry bag with a 1/2" pastry tip and pipe 1-1/2" rounds onto parchment papered cookie sheets, keeping cookies 1" apart.
10. Sprinkle each cookie with pine nuts.
11. Bake for 45 minutes, turning halfway through cooking.
12. Remove cookies to a rack and let cool completely before removing them from the parchment paper.
13. Store in an airtight container.
Title: Vermont Baked Apples
Ingredients:
- 1/3 pitted dates
- 1/4 honey
- 1/4 pecans
- 1 lemon, rind of
- 1/4 graham cracker crumbs
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ground ginger
- 6 baking apples
- 2 unsalted butter
- 2/3 maple syrup
- 1/3 boiling water
Instructions:
1. Position oven rack 1/3 up from bottom of oven; preheat to 400°.
2. Have ready a shallow baking dish that measures 11x8 inches.
3. With scissors, cut the dates into small pieces ( ¼ to ½ inch).
4. In a bowl, combine the dates, honey, pecans, and lemon rind; set aside.
5. In a small bowl, combine the crumbs with the cinnamon, nutmeg, and ginger; set aside.
6. Wash the apples; with a vegetable peeler, peel the top third of each apple.
7. With an apple corer, remove the cores from the stem end to about ¾ of the way down; do not cut through the bottoms.
8. With a pastry brush, brush the peeled part of the apples with the melted butter and, after you brush each one, roll it in the crumbs to coat the buttered part (you will have some leftover butter and crumbs; reserve them).
9. Place the apples in the baking dish; using a small spoon, fill the apples with the date mixture.
10. Using your fingertips, press it firmly down into the holes in the apples; then mound some of the mixture on top of the apples.
11. All the remaining crumb mixture should be sprinkled over the apples and/or placed in the baking dish.
12. Pour the reserved butter into the dish over the crumbs.
13. Pour the maple syrup and boiling water in the baking dish around the apples over the crumbs and butter.
14. Bake for about 30 minutes; baste several times with the maple syrup mixture, or spoon it slowly over the apples.
15. Test the apples with a cake tester and bake only until they are just barely tender.
16. By the time the apples are done, the sauce should be thick and darkly caramelized.
17. Set aside and serve warm or at room temperature or refrigerated.
Title: Nitko’s Lemon Cookies
Ingredients:
- 125 butter
- 100 sugar
- 1 egg
- 150 flour
- 2 lemons
- 1/4 baking powder
- 3 sugar
- 1/2 salt
Instructions:
1. Melt butter add white sugar and blend it with hand mixer for few minutes.
2. When butter colds a little, add whole egg and continue to mix for additional 3-4 minutes. Than add flour, lemon juice, lemon grated rind, baking powder and salt.
3. Make a dough (you may add additional flour – it depends how much lemon juice you’ve got from lemons), and when is not sticky any more, put it in refrigerator for at least 2 hours.
4. Heat the oven to 180°C
5. Thin the dough to 0,5 cm and make different shapes with mould. Cover with a little brown sugar and bake 10-12 minutes.
Title: Never Fail Pastry
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 1 salt
- 1 sugar
- 1 3/4 shortening
- 1 egg
- 1 vinegar
- 1/2 cold water
Instructions:
1. Combine dry ingredients; cut in shortening until mixture resembles coarse meal.
2. Stir in remaining ingredients.
3. Divide dough into 5 equal parts; shape each into ball and wrap tightly. Chill.
4. May be stored up to 2 weeks in refrigerator. And at least 2 months or more in the freezer.
Title: Vegan Chocolate Cake With Vegan Icing
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1 cocoa powder
- 1 sea salt
- 2 egg substitute
- 1 soymilk
- 3/4 vanilla extract
- 2 boiling water
- 1 cream cheese
- 8 margarine
- 1/4 vanilla extract
- 1/2 sea salt
- 1/8 powdered sugar
- 3/4
- 3 3/4
Instructions:
1. PRE-PREPARATIONS:
2. Preheat your oven to 350'F.
3. Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
4. You can use a tub pan. If you do, bake this for one hour.
5. You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
6. If you use 2 round 8" cake pans bake for 30-35 minutes.
7. Not all ovens are the same so cooking times may vary slightly.
8. After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
9. NOW FOR THE CAKE:
10. Mix the dry ingredients in a bowl.
11. Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
12. Put the batter into your prepared pan(s) and bake according to the above directions:
13. FOR THE CREAM CHEESE ICING:
14. In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
15. Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
16. Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
17. Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
18. Cut yourself a big slice and enjoy with your favourite beverage.
19. Bon Appetit!
Title: Warm Berry Compote
Ingredients:
- 1/2 granulated sugar
- 2 strawberries
- 1 blueberries
- 1 blackberry
- 2 fresh lemon juice
- 1 salt
- 1/4 unsalted butter
Instructions:
1. In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
2. Cook 2 minutes, then add berries, lemon juice & salt.
3. Return to boil, then add butter & swirl mixture around in the pan until butter melts.
4. Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
5. Serve immediately & enjoy!
Title: Pumpkin Nuggets With Vanilla Sauce
Ingredients:
- 2 pumpkin puree
- 2 1/2 plain yogurt
- 1/2 brown sugar
- 1 nutmeg
- 1 ginger
- 1/2 sugar
- 1 1/2 baking soda
- 1 lemon juice
- 1 cinnamon
- 1 1/2 salt
- 1/2 sweetened condensed milk
- 14 vanilla extract
- 2 sugar
- 2 nutmeg
- 1/2
Instructions:
1. Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container. Cover and refrigerate it to chill for now.
2. Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting. Or just mix by hand with a wooden spoon.
3. The nugget mix should have the same consistency as a thin cookie dough. If it seems runny and keeps sliding off the spoon, add more flour.
4. Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.) The yield is about 12-15 large nuggets.
5. Bake for 20-30 minutes or until lightly browned on top. Let cool for at least 10 minutes.
6. Serve with the vanilla sauce and enjoy! They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings! How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload? :D.
Title: Walnut Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 flour
- 1/2 baking powder
- 1 milk
- 1/2 vanilla extract
- 1 -2 black walnuts
- walnuts
- confectioners' sugar
Instructions:
1. Preheat oven to 325°F Grease and flour a 10-inch tube or Bundt pan and set aside.
2. Cream together the butter and shortening with an electric mixer on medium speed for 2 minutes. Gradually add the sugar.
3. Add the eggs, one at a time, beating well between each addition.
4. In a separate bowl, sift together the flour and baking powder.
5. Gradually add to the butter mixture, alternating each addition with the milk.
6. Mix until just blended.
7. Stir in the vanilla and walnuts.
8. Pour into the pan and bake for 90 minutes, or until a toothpick comes out clean.
9. Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan and cool thoroughly on a wire rack.
10. Dust with powdered sugar before serving.
Title: Autumn Apple Cookies
Ingredients:
- 1 granny smith apple
- 1 coconut oil
- 1/4 butter
- 1/4 cinnamon
- 5 allspice
- 5 butter
- 1/3 sugar
- 1/3 brown sugar
- 3/4 vanilla extract
- 1/4 cinnamon
- 1/4 allspice
- 1/4 pumpkin pie spice
- 1/4 egg
- 1 self-rising flour
- 2
Instructions:
1. Dice apple into small cubes.
2. Fry it over medium heat, using coconut oil, to desired softness.
3. Add cinnamon and allspice.
4. Set aside.
5. In a seperate ( large ) bowl, beat butter and Crisco until creamy.
6. Add sugars, and beat until all is incorporated.
7. Add vanilla and almond extract. ( If you don't like almond extract, you can just us 1 teaspoons vanilla extract. ).
8. Add the cinnamon, allspice and pumpkin pie spice and mix.
9. Add the egg.
10. Gradually stir in the flour.
11. Cut caramel candies ( as many or as little as you like ) into 4 pieces.
12. Add them and the apples to the mixture, and stir.
13. Roll into 1-inch balls and press onto an ungreased cookie sheet. ( Cookies will NOT spread much.).
14. Bake at 350 degrees for about 20 minutes. Let cool.
15. (Note: If you don't like apples, you can just put caramels. If you don't like caramels, you can just add the apples. If you don't like either, you don't have to add anything! Also, you DO NOT want to overcook these! The caramels get hard and you can barely chew them! They're terrible!).
Title: Irish Eyes Godiva Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 4 water
- 1/4 buttermilk
- 1/2 pecans
- 1/4 powdered sugar
- 3/4
- 1
- 1/4
Instructions:
1. Preheat oven 325.
2. Grease and flour bundt pan. Sprinkle chopped nuts on bottom.
3. Mix all the other ingredients at low speed until combined and then on high for 3-4 minutes.
4. Pour into bundt pan and tap gently to release large bubbles.
5. Bake for 55-60 minutes.
6. Let cake rest for 5 minutes and invert. Poke cake gently with skewer. Pour glaze slowly until it is completely absorbed. Serve with a dollop of whipped cream if desired. Cake is even better the next day.
Title: Low-Fat Yogurt Pudding
Ingredients:
- 500 nonfat yogurt
- 2 unflavored gelatin
- 2 granulated sugar
Instructions:
1. I've used a strawberry flavored soy yogurt.
2. Pour the gelatin leafs into a cold water for 3 - 4 minutes.
3. Meanwhile combine the yogurt with the sugar into a medium saucepan and heat over medium heat about a minute, stirring to dissolve the sugar.
4. Squeeze the softened gelatin leafs from the water and dissolve into a small saucepan with 2 tbsp of water over low heat. Remove from the heat and add to the yogurt mixture, stir well. Divide the mixture into an individual silicon pudding caps and pour into the refrigerator. Chill at least 4 hours or overnight.
5. Turn onto a serving dishes and serve with a whipped whipping cream or melted chocolate.
Title: Mrs. Mortensens' Fresh Apple Spice Cake
Ingredients:
- 1 eggs
- 2 sugar
- 2 flour
- 2 1/2 baking soda
- 1 baking powder
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1/4 allspice
- 1/4 cooking apples
- 3 walnuts
- 1 pecans
Instructions:
1. In a mixing bowl combine oil,eggs and sugar and mix well.
2. In a separate bowl mix together the dry ingredients except for the apples and nuts.
3. Add to the wet ingredients and mix well.
4. Stir in the apples and nuts.
5. Bake in a greased 13X9 inch pan or divide into 2 8X8 inch pans.
6. Bake at 350 degrees for 50 to 60 minutes.Toothpick inserted in center should come out mostly clean.
7. Do not overbake! The cake will continue to bake after removing from the oven.
8. Cool, cut into squares and enjoy!