lumicero/recipes-ing2inst huggingface dataset:
Title: Glazed Pound Cake - Gluten Free
Ingredients:
- 2 baking soda
- 1/2 salt
- 1/2 honey
- 1/4 pure vanilla extract
- 2 eggs
- 3 honey
- 2 butter
- 3 pure vanilla extract
- 2
- 1/2
Instructions:
1. Cake:
2. Preheat the oven to 300°F (150°C) and line a greased 9x5 loaf pan with parchment paper (or muffin tin with muffin cups).
3. Mix the dry ingredients.
4. Add the wet ingredients and whisk together until combined and smooth.
5. Pour batter into the prepared pan and bake until knife comes out clean when inserted, about 40 minutes.
6. Dairy-Free Orange Glaze:
7. Heat the ingredients over high heat until they boil.
8. Reduce heat to medium or medium high - just enough heat to keep the mixture bubbling vigorously and constantly.
9. Boil for 1 1/2 to 2 minutes.
10. Remove from heat.
11. Drizzle over warm cake and serve.
12. Butter-Honey Glaze:
13. Mix all ingredients until the glaze is even in color and texture. It should be runny and easy to pour.
14. Let cool to room temperature.
15. Place cooled cake on a serving plate. Drizzle the glaze over top, allowing it to run down the sides of the loaf.
16. Refrigerate until glaze is set, at least 1 hour.
Title: Guatemala - Rellenitos De Platano
Ingredients:
- 6 plantains
- 1 white sugar
- 1 salt
- 1
Instructions:
1. Place the plantains in a large pot and cover with water.
2. Bring to a boil, then reduce heat and simmer until tender, 15 minutes, then drain and mash.
3. In a small saucepan over low heat, heat the refried beans and stir in the sugar and salt, mix well then remove from heat.
4. To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
5. Heat oil in a deep-fryer or large skillet to 375 degrees F or until a small amount of batter sizzles and browns in the oil.
6. Fry rellenitos in oil until browned and drain on paper towels.
7. Enjoy plain, with sugar or with sour cream.
Title: Oooey-Gooey (For the Grill)
Ingredients:
- 2 firm bananas
- 1 mini marshmallows
- 1/2 chocolate chips
- 1/2
Instructions:
1. Slice bananas 1/2 inch thick.
2. Divide bananas, marshmallows, pineapple cubes and chocolate chips among 12 inch square double thickness foil.
3. Shape foil to make cup but do not enclose.
4. Add reserved pineapple juice.
5. Place on grill and grill for 15 minutes or until marshmallows begin to brown and chocolate is melted.
6. Serve at once.
Title: Ww 2 Points - Cinnamon Crisp Tortillas
Ingredients:
- 2 flour tortillas
- 2 cinnamon
- 1/2 sugar
- 1/2
Instructions:
1. Preheat broiler.
2. Arrange tortillas on nonstick baking sheet and brush each tortilla with 1/4 of the butter and sprinkle with 1/4 of the cinnamon.
3. Broil 6 inches from heat source until bubbly, 1-2 minutes.
4. Combine remaining cinnamon with the sugar.
5. Turn tortillas over; brush each with half of the cinnamon-sugar mixture.
6. Broil until cinnamon-sugar mixture carmelizes, about 1 minute.
7. 2 Points per serving (1 tortilla).
Title: Orange Cream Dessert - No Sugar Added
Ingredients:
- 1/2 butter
- 1 Splenda granular
- 1 egg
- 4 1/2 baking soda
- 1 cream of tartar
- 1 heavy cream
- 1/4 cream cheese
- 1/4 mascarpone cheese
- 5 Splenda granular
- 4 vanilla
- 8 water
- 1 unsweetened coconut
- 2 1/2
- 1
- 1/4
- 1
- 3
- 1/2
- 2
Instructions:
1. Cake:
2. In a medium bowl, cream the butter, Splenda and egg. Add the remaining ingredients and beat well. Spread in a greased 11x7" baking pan. Bake at 350º 15-20 minutes until golden brown and firm to the touch. Cool completely then carefully turn out of the pan.
3. Filling:
4. In a small bowl, whip the cream until stiff; set aside. In a medium bowl, beat the remaining ingredients until fluffy. Fold in the whipped cream.
5. Syrup And Topping:
6. In a glass measuring cup, mix all but the coconut. You can substitute orange flavored syrup for the pineapple and coconut, or a combination of your choice to equal 1/4 cup.
7. Assembly:
8. Cut pieces of cake to fit in a single layer on bottom of 4x8" loaf pan. The cake will be very fragile. Brush with half of the syrup mixture. I poured it from the measuring cup while brushing. Spread with half of the cheese filling; repeat the layers. Sprinkle the coconut over the top; cover and chill several hours or overnight.
9. Can be frozen.
Title: Vanilla Pot De Creme
Ingredients:
- 1 heavy cream
- 1 vanilla bean
- 4 granulated sugar
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 300°F Bring a kettle of water to a boil.
2. Heat the cream in a small saucepan over medium heat. Split the vanilla bean in half lengthwise and scrape out the sticky seeds inside. Add the seeds and the shell to the cream. Heat until small bubbles form around the edge of the saucepan.
3. Meanwhile, beat the egg yolks and sugar with an electric hand mixer on medium-high speed until pale and light, about 2 minutes.
4. Add the vanilla extract to the hot cream. Remove and discard the shell of the vanilla bean. Whisking constantly, drizzle the hot cream into the egg yolks.
5. Divide the custard among 4 ramekins. Place ramekins into a square baking dish. Pull out the rack of the oven and set the baking dish on it. Pour boiling water into baking dish until it comes halfway up the sides of the ramekins. Carefully slide the rack back into the oven and close the door; bake 30 minutes, until the center of each ramekin is barely set and wiggles slightly when shaken.
6. Carefully move the baking dish to a rack and allow custards to cool to room temperature in the water bath. Cover each ramekin with plastic rap and refrigerate overnight. Serve cold with a dollop of barely-sweetened whipped cream.
Title: Caramel Corn
Ingredients:
- 1 brown sugar
- 1 butter
- 1/2 corn syrup
- 1/4 salt
- 1/2 baking soda
- 1/2 vanilla
- 1/2
Instructions:
1. Pop popcorn and set aside in a large bowl.
2. Melt butter in a heavy sauce pan. Add brown sugar, corn syrup and salt. Boil for 5 minutes. Remove from heat. Add soda and vanilla.
3. While still hot, work quickly to stir over popcorn. Spread the caramel covered popcorn over two large greased baking pans (9x13 works well.).
4. Bake at 200 degrees for 1 hour, stirring every 15 minutes. Remove from pans and cool on waxed paper. Watch the video here: https://youtu.be/FOQmuCynL28.
5. *Tip: You’ll notice that the ingredient amounts can easily be divided in half, but trust me, you’re going to want to make the whole recipe. This recipe size makes it sharable, and it’s great for nurturing friendships.
Title: Glazed Pears
Ingredients:
- 2 pears
- 16 butter
- 2 brown sugar
- 4
Instructions:
1. In a large bowl, mix the lemon juice with 2 cups of water.
2. Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
3. Drain pears and pat dry with paper towels.
4. In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
5. Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!
Title: Warm Cranberry Pie
Ingredients:
- 2 flour
- 1 sugar
- 2 baking powder
- 1 butter
- 1 cranberries
- 2 1/2 walnuts
- 1/2 sugar
- 1 butter
- 1/2 evaporated milk
- 3/4 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. To make the pie, in a large mixing bowl combine the flour, sugar and baking powder.
3. Stir in the milk, melted butter, cranberries and walnuts.
4. Mix well and transfer to 2 ungreased 9 inch pie pans.
5. Bake for 30 minutes.
6. To make the sauce, in a small sauce pan combine the sugar, butter and evaporated milk.
7. Bring to a boil and simmer for about 3 minutes, until sugar dissolves.
8. Remove from heat and stir in vanilla.
9. Pour the sauce over the 2 pies and serve hot.
Title: Fudge Ecstasies
Ingredients:
- 1 butter
- 2 eggs
- 3 all-purpose flour
- 2 vanilla
- 1/4 baking powder
- 1
- 1/4
- 1
Instructions:
1. Grease a large cookie sheet; set aside.
2. In a saucepan, heat 1 cup chocolate chips, the unsweetened chocolate, and butter until melted, stirring constantly.
3. Remove from heat; add in eggs, sugar, flour, vanilla, and baking powder; beat with a wooden spoon until combined.
4. Stir in remaining 1 cup chocolate chips and nuts.
5. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
6. Bake at 350° for 8-10 minutes until edges are firm and surfaces are dull and crackled.
7. Transfer cookies to a wire rack and cool.
8. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.
Title: Awesome Simple Cookies
Ingredients:
- 2 peanuts
- 300
- 600
- 200
Instructions:
1. Melt the chocolate chips over super low heat stirring constantly until melted.
2. Add the rest of the ingredients.
3. Stir till all ingredients are covered in chocolate. Spoon on parchment paper. They look like they won't stay together but once the chocolate is cooled, they are solid cookies -- keep refrigerated.
Title: Wilton Royal Icing
Ingredients:
- 3 confectioners' sugar
- 4 water
- 5 -6
Instructions:
1. Place sugar and Meringue powder in a bowl and stir at low speed.
2. Add water and mix on low to medium for 7-10 minutes, until icing loses its sheen.
3. To prevent drying out, keep the bowl and icing tips covered with a damp towel.
4. Will keep for two weeks stored in the fridge.
5. Whip again before using.
Title: Chocolate Raspberry Brownie Bites With Walnuts
Ingredients:
- 1/2 butter
- 2 brown sugar
- 1/2 eggs
- 1/2 vanilla
- 2 all-purpose flour
- 1/2 walnuts
- 3/4
- 1/2
Instructions:
1. In medium glass bowl or saucepan, melt butter and chocolate.
2. Press jam through sieve to remove seeds. Stir jam and sugar into chocolate mixture until well blended. Stir in eggs and vanilla until well combined. Stir in flour and walnuts.
3. Grease or spray mini tart pans well with cooking spray. Spoon in batter, filling to top. Bake in 350F oven 10 to 12 minutes, or until tops start to crack and tester comes out clean. Let cool 5 minutes in pan; remove and cool completely on wire rack. Repeat with remaining batter. Makes 24 brownie bites.
Title: Chocolate and Caramel Layered Brownies
Ingredients:
- 1 evaporated milk
- 2/3 butter
- 1/2 pecans
- 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Mix caramels and 1/3 cup evaporated milk in a double boiler over medium heat and cook until caramels are melted and mixture is smooth, stirring occasionally.
3. Meanwhile, in a medium mixing bowl, combine cake mix, remaining evaporated milk, melted butter, and nuts (mixture will be thick).
4. Spread half of cake mixture into bottom of a 9"x13" baking pan.
5. Bake for 6 minutes.
6. Remove from oven and spread/pour bag of chocolate chips over the top.
7. Drizzle caramel over top of chocolate chips.
8. Place remaining cake mixture over top of caramel (mixture doesn't "spread" easily, so I make several "patties" with greased hands and place them over the top, making sure all or almost all of the caramel is covered).
9. Return to oven for 18 minutes.
10. Cool on a wire rack, then refrigerate until set.
11. Cut into small squares.
Title: Raspberry Sauce
Ingredients:
- 12 frozen unsweetened raspberries
- 1/2 sugar
- 1/4 water
- 2 cornstarch
Instructions:
1. Thaw the raspberries in a strainer placed over a bowl. About 1 cup of raspberry juice should drain out.
2. In a small bowl make a slurry with the water and cornstarch.
3. In a small saucepan gradually sweeten the juice to taste. Remember that the raspberries, when added back in, will make the sauce tarter.
4. Bring the raspberry juice to a simmer and whisk in about half of the cornstarch slurry. Keep whisking until the mixture returns to a simmer. Whisk in more slurry if needed to achieve the desired thickness.
5. Remove the saucepan from the heat, pour the thickened juice into a bowl and gently stir in the raspberries.
6. Let cool to room temperature. Refrigerate covered until cold.
7. If the sauce is too thick, stir in 1 teaspoon of water at a time until thin enough.
8. If the sauce is too thin, strain off some of the liquid into a saucepan and gradually thicken with a cornstarch slurry as above.
Title: White Chocolate Mousse
Ingredients:
- 8 sugar-free white chocolate pudding mix
- 4 skim milk
- 1 fat free cream cheese
- 1 Cool Whip Lite
- 8
- 1
Instructions:
1. Place Almonds in a mini food chopper until coarsely chopped.
2. Line a small casserole dish with the chopped almonds.
3. Make pudding per package instructions.
4. Fold in room temp cream cheese & cool whip. Add White chocolate syrup to mixture. Add mixture on top of chopped almonds.
5. Refrigerate 2 hours Serve w/ sliced strawberries.
Title: Schnappy Peach Cake
Ingredients:
- 1 sugar
- 1 vanilla instant pudding mix
- 1/2 eggs
- 1/4 pecans
- 1 powdered sugar
- 1
- 4
- 1
- 2/3
- 1 1/2
Instructions:
1. In a large glass bowl (or jar if you have one) combine undrained peach slices, sugar, peach schnapps(or orange juice) and orange juice.
2. Cover and let sit at room temp 24 hours.
3. Preheat oven to 350º.
4. Grease and flour bundt pan.
5. Drain peaches, reserving liquid.
6. Chop peach slices.
7. In large bowl, combine cake mix, pudding mix, eggs, pecans, oil, chopped peaches, and 1/3 cup of reserved liquid.
8. Stir together until well combined.
9. Pour into prepared pan and bake 40-45 minutes or till toothpick inserted comes out clean.
10. Cool in pan on wire rack for 10 minutes.
11. Remove from pan.
12. In small bowl, combine powdered sugar and 1/4 cup of reserved liquid.
13. Drizzle ver warm cake.
14. Cool completely.
Title: Loretta Lynn's Apple Turnovers
Ingredients:
- 3 flour
- 2 granulated sugar
- 1/2 salt
- 1 1/4 cinnamon
- 5 shortening
- 1 water
- powdered sugar
Instructions:
1. Preheat oven to 425°F.
2. Combine flour, sugar, salt, and cinnamon. Cut in shortening. Sprinkle with water a little at a time til dough can be patted into a ball.
3. On a floured surface, roll out half of dough into 10x15 rectangle. Cut into 5" squares.Repeat with the other half of dough.
4. Put about 2 T. of pie filling in each square. Fold into a triangle. Seal edges with a fork. Prick top.
5. Bake on ungreased cookie sheet for 12 - 15 minutes. Cool slightly,and sprinkle with powder sugar if desired.
Title: Cranberry Apple Crisp
Ingredients:
- 6 apples
- 3 frozen cranberries
- 2 fresh cranberries
- 1/3 granulated sugar
- 1 flour
- 1 brown sugar
- 1/2 rolled oats
- 1/2 butter
- vegetable shortening
Instructions:
1. Heat oven to 375 degrees Fahrenheit.
2. Combine apples and cranberries, granulated sugar and 1/3 cup flour in a greased 13 x 9-inch baking pan.
3. Combine brown sugar, rolled oats, remaining 1-1/2 cups flour in a bowl; cut in butter and shortening until mixture is crumbly.
4. Sprinkle topping over fruit mixture.
5. Bake for 50 minutes or until bubbly and browned.
Title: Jam/Jelly Filled Butter Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 2 3/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2
Instructions:
1. IF USING SELF-RISING FLOUR REDUCE THE BAKING SODA TO 1/4 TEASPOON AND OMIT THE SALT.
2. Beat together the shortening and butter.
3. Beat in sugars well, then beat in the egg.
4. Add the dry ingredients, and mix well.
5. Shape the dough into two rolls 1 1/4" in diameter, sealing well in waxed paper.
6. Refrigerate for a minimum of 3 hours or overnight.
7. Heat oven to 400°F.
8. Slice dough into 1/8" thick disks.
9. Put 1/2 teaspoon of jam/jelly on half the slices, keep it in the center of the disk.
10. Top each disk with another slice and bake. You can sprinkle these with sugar for a crunchier cookie (optional).
11. Bake for 8 - 10 minutes.
12. Store in an air tight container once the cookies have cooled.
Title: Fire Ant Mound
Ingredients:
- 1 confectioners' sugar
- 1 butter
- 1/2 instant vanilla pudding
- 2 extra thick Cool Whip topping
- 1 milk
- 2 cream cheese
- 2 vanilla extract
- 1
Instructions:
1. Crush cookies in blender.
2. Place layer on bottom of large bowl.
3. Combine butter, Cool Whip, cream cheese and confectioners sugar.
4. Place layer over cookie layer.
5. Combine pudding, milk and vanilla.
6. Add layer over first mixture. Alternate layers of mixture while building dirt layer along sides of bowl.
7. Save sufficient "dirt" for top layer.
8. Chill for at least one hour.
Title: Karen's Garbage Cookies!
Ingredients:
- 1 shortening
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1/2 baking powder
- 1 vanilla
- 2 flour
- 1 baking soda
- 1/2 salt
Instructions:
1. Cream shortening and sugars; add eggs and vanilla.
2. Sift together dry ingredients.
3. Mix well and add "garbage", 2 Celsius of any of the following:.
4. oatmeal, rice krispies, chocolate chips, coconut, chopped nuts, raisins, dates, M & M's, Reese's Pieces, chopped apricots, or whatever sounds good to you! Mix and match!
5. Bake at 375 F for 10-12 minutes.
Title: Spooky Graveyard Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 margarine
- 1/4 water
- 1/2 sour cream
- 2 eggs
- 1/4 butter
- 3 margarine
- 2 milk
- 2 confectioners' sugar
- 1/2 vanilla extract
- 18
- 9
- 1
Instructions:
1. In a mixing bowl combine flour, sugar, baking soda, and salt; set aside.
2. In a saucepan, over medium heat, combine butter, water, and cocoa; bring to a boil.
3. Add to flour mixture, beat well.
4. Beat in sour cream and eggs.
5. Pour into a greased 13inch x 9inch x 2inch baking pan.
6. Bake at 350* for 35-38 minutes.
7. Cook on wire rack for 5 minutes.
8. Meanwhile, in a saucepan, combine butter, milk, and cocoa; bring to a boil.
9. Remove from the heat; stir in sugar and vanilla, pour over the warm cake.
10. Crumble chocolate cookies; sprinkle over frosting while still warm.
11. Cool completely.
12. For the tombstones use the icing the decorate the vanilla cookies, (we use words or faces); place them on the cake.
13. For ghosts, make mounds of whip topping, use the icings to make eyes and mouths.
14. Refrigerate for at least 1 hour.
15. Just before serving add the gummy worms and pumpkins.
Title: Toasted Coconut Flan
Ingredients:
- 2 milk
- 1 coconut milk
- 1 coconut cream
- 1 coconut
- 1/4 sugar
- 2 water
- 6 lemon juice
- 3 eggs
Instructions:
1. Preheat oven to 325 degrees
2. Combine milk, coconut milk, and coconut cream in a saucepan.
3. Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced.
4. Remove from heat and cool for 5 minutes.
5. Add toasted coconut and infuse for 15 minutes.
6. To make the caramel: combine the sugar, water, and lemon juice in a medium saucepot and cook over high heat, without stirring, until it darkens to amber.
7. Pour the caramel evenly into 6 (4-ounce) ramekins and set aside.
8. In a bowl, whisk together the eggs and the yolks.
9. Strain the milk mixture into the eggs and whisk to combine.
10. Fill each ramekin with this mixture, then place ramekin in roasting pan.
11. Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes.
12. Allow to cool before serving.
13. To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan.
14. To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds.
15. Invert a serving plate on top of the ramekin and flip over to unmold.
Title: Sandra's German Apple Cake
Ingredients:
- 2 eggs
- 1 sugar
- 2 vanilla
- 1 baking soda
- 1 cinnamon
- 2 salt
- 1/2 flour
- 2 baking apples
- 4 walnuts
- 1 cream cheese
- 8 butter
- 2 vanilla
- 1 powdered sugar
- 3
Instructions:
1. Cake: Beat the eggs until light.
2. Add and beat after each ingredient: oil, sugar, vanilla, baking soda, cinnamon, salt.
3. Add the flour in 1/2 cup increments. It will be stiff.
4. Fold in the walnuts.
5. Fold in the apple slices.
6. Pat the dough into an oblong cake pan that's been oiled and dusted with flour.
7. Bake at 350°F for 45 to 60 minutes (or until a knife inserted in the middle comes out clean).
8. Frosting: Combine the cream cheese, butter, vanilla and powdered sugar. Whip until creamy. Pour over the cooled cake.
Title: Easy Irish Apple Cake
Ingredients:
- 2 self-rising flour
- 1 salt
- 1 ground cloves
- 1/2 butter
- 3 -4 cooking apples
- 3/4 granulated sugar
- 2 eggs
- 1 -3 milk
- 1 -3 granulated sugar
Instructions:
1. Preheat oven to 375°F
2. Grease an 8-inch springform pan.
3. Cut wax paper to fit and line the bottom of the pan.
4. Sift flour, salt, and ground cloves into a large bowl.
5. Cut in the butter until the mixture has the consistency of fine crumbs.
6. Peel, core, and slice the apples.
7. Add the apples and sugar to the flour mixture.
8. Stir in the eggs and enough milk to leave the dough stiff.
9. Turn the dough into the prepared pan. Sprinkle with the remaining sugar.
10. Bake 45 minutes until crisp and golden in color.
11. HINT: The best thing about this Irish dessert recipe is that it is absolutely delicious served either warm or cold. If served warm, consider topping it with heavy cream.
Title: Raisin & Choc Chip Oat Biscuits
Ingredients:
- 1/2 raisins
- 115 butter
- 1/2 caster sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla essence
- 1/2 ground cinnamon
- 3/4 plain flour
- 1/2 bicarbonate of soda
- 1/4 baking powder
- 3/4 rolled oats
- 100
Instructions:
1. Preheat oven to 180°C.
2. Line 2 baking trays with non-stick baking paper.
3. Place the raisins in a saucepan and cover with cold water. Place over low heat and cook stirring for 2-3 minutes or until just heated through. Set aside for 5 minutes to cool. Drain.
4. Meanwhile, use an electric beater to beat together the butter and combined sugars in a bowl until pale and creamy.
5. Beat in the egg, vanilla and cinnamon.
6. Stir in the flour, bicarb soda and baking powder until combined.
7. Add the raisins, oats and choc bits and combine.
8. Spoon 1 tablespoonful quantities of mixture onto the lined trays, ollowing room for spreading.
9. Bake in oven for 12-15 minutes or for a crisper finish bake for 15-18 minutes or until golden brown.
10. Transfer to a wire rack to cool.
Title: Three-Berry Cobbler
Ingredients:
- 1 frozen blackberries
- 1 frozen raspberries
- 1 frozen blueberries
- 1 1/2 sugar
- 1/2 all-purpose flour
- 1/4 butter
- 1 vanilla extract
- 1 egg
- 1 sugar
- 1
Instructions:
1. Stir together first 7 ingredients in a large bowl, stirring just until combined. Spoon into a lightly greased 13 x 9 inch baking dish.
2. Roll 1 piecrust to fit baking dish; place on berry mixture. Cut remaining piecrust into 1/2 inch strips. Arrange strips in a lattice design over other piecrust. Brush with egg, and lightly sprinkle with 1 tablespoon sugar.
3. Bake at 400F for 55-60 minutes or until golden and bubbly.
Title: Healthy Oatmeal Cookies
Ingredients:
- 250 whole wheat flour
- 180 oatmeal
- 375 salt
- 5 baking soda
- 5 cinnamon
- 8 nutmeg
- 1 1/4 raisins
- 250 applesauce
- 200 brown sugar
- 2 real vanilla extract
- 125
- 5
Instructions:
1. In a large bowl, mix together the flour, protein powder, oatmeal, salt, baking soda, cinnamon, nutmeg and raisins.
2. Mix together in separate bowl mix together apple sauce, egg whites, brown sugar and vanilla extract.
3. Combine apple sauce mixture with dry ingredients.
4. Roll and flatten out cookies on a parchment lined cookie sheet (dampen hands. with water to prevent dough from sticking to your fingers).
5. Cook at 350 F for 10 minutes.
6. Note: For added flavour, substitute about 1/2 the raisins with dried cranberries.
Title: Mexican Fruitcake
Ingredients:
- 1 crushed pineapple
- 2 plain flour
- 2 baking soda
- 2 sugar
- 2 eggs
- 1 vanilla
- 1 pecans
- 2 walnuts
- 1 powdered sugar
- 1/2 cream cheese
- 1 margarine
- vanilla
Instructions:
1. Preheat oven to 350°F.
2. Mix all of the cake ingredients together.
3. Pour into a 13x9-inch pan greased with margarine.
4. Bake for 35-45 minutes.
5. Blend all of the frosting ingredients until smooth.
6. Frost cake while hot.