lumicero/recipes-ing2inst huggingface dataset:
Title: Grown-Up Carrot Cake
Ingredients:
- 300 plain flour
- 3 cinnamon
- 2 ground ginger
- 1/2 bicarbonate of soda
- 1 baking powder
- 200 brown sugar
- 4 eggs
- 250 orange, zest of
- 1 lemon, zest of
- 1 carrots
- 200 walnuts
- 150 unsalted butter
- 125 icing sugar
- 50 cream cheese
- 250
Instructions:
1. Heat your oven to 150°C.
2. Sift the flour, cinnamon, ginger, baking powder and bicarbonate of soda into a bowl and mix together with the sugar.
3. In another bowl, beat the eggs, oil and zests together, then add the carrots and walnuts.
4. Fold into the flour mixture.
5. Pour into a greased and lined tin and bake for 1 hour 20 minutes, or until a skewer comes out cleanly. Once cooked, turn out and let cool.
6. Meanwhile, beat together the icing sugar and butter until light and fluffy, then fold in the cream cheese. Put in the fridge until stiffened.
7. Once the cake is cool, spread the topping over and serve.
Title: Valentine Nutella Love Letters
Ingredients:
- 1 puff pastry
- 8 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Cut puff pastry dough into 8 triangles.
3. Place 1 teaspoon of nutella hazelnut spread in the center.
4. Fold both bottom triangle edges in to the center, then fold the top center triangle down to form an envelope.
5. Place on baking tray.
6. Bake for 12 minutes or until done.
7. LET COOL! That nutella gets HOT!
8. Sprinkle with powdered sugar, if desired.
9. Enjoy!
10. You can fill your pastry envelopes with anything - just don't over stuff. We have tried chocolate chips, marshmallows, pecans, caramels -- all delicious! These are also great using the refrigerated crescent dough in a tube.
Title: Bread Pudding With Lemon Sauce
Ingredients:
- 8 milk
- 4 sugar
- 3/4 butter
- 1 salt
- 1/2 eggs
- 4 vanilla
- 1 sugar
- 1/2 flour
- 1 salt
- 1 boiling water
- 1 butter
- 2 lemon juice
- 1/2
Instructions:
1. For Pudding:
2. Soak bread in milk 5 minutes.
3. Add sugar, butter and salt.
4. Pour slowly over eggs.
5. Add vanilla and mix well.
6. Pour into greased 1 1/2 quart baking dish.
7. Bake over pan of hot water in oven at 350 degrees until firm, about 1 hour.
8. For Sauce:
9. Mix sugar,flour and salt; add water and cook over low heat until thick.
10. Add butter and lemon juice.
Title: Vegan Vanilla - Banana Custard
Ingredients:
- 2 soymilk
- 2 cornstarch
- 1/3 sugar
- 1/4 salt
- 1 banana
- 1 vegan margarine
- 2 vanilla extract
- 1 nutmeg
Instructions:
1. Whisk cornstarch, sugar, and salt together in a heavy-bottomed saucepan.
2. Add milk and egg replacer or banana and whisk until lumps disappear.
3. Heat over medium heat, whisking, until the custard thickens.
4. To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating.
5. When the custard is thick enough, the trail will not close back up.
6. Take the custard off heat. Whisk in butter, vanilla, and nutmeg.
7. Cool with a plastic sheet pressed to the surface to prevent a skin from forming.
8. Bon Appetit!
Title: Spicy Gingersnap Sticks
Ingredients:
- 1 sugar
- 1/2 dark molasses
- 1/4 egg
- 1 flour
- 2 baking soda
- 1 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 ground cloves
- 1/2 sugar
- 1/4
Instructions:
1. Heat oven to 375°F
2. Lightly grease cookie sheet.
3. Mix 1 cup sugar, the oil, molasses and egg in large bowl.
4. Stir in flour, baking soda, salt and spices.
5. Divide dough into halves.
6. Shape 1 half into 2 strips, about 15 by 3 inches. (You will have 4 strips).
7. Place strips about 3 inches apart on cookie sheet.
8. Sprinkle each strip with 1 tablespoon sugar.
9. Bake until edges are light brown and tops appear cracked, 6 to 7 minutes for soft cookies, 8 to 9 minutes for crisp cookies; cool 2 minutes.
10. Cut each strip crosswise into 1 inch slices; remove from cookie sheet.
Title: 12 Cupcakes
Ingredients:
- 150 butter
- 175 sugar
- 125 self-raising flour
- 1/2 1% low-fat milk
- 2 eggs
Instructions:
1. Start with the wet ingredients and mix until a yellow soft mixture.
2. then add the sugar and flour to the mix.
3. mix by hand until there are no lumps and it is creamy.
4. set the oven to 180 degrees.
5. place the cupcakes in their cases and onto a baking tray.
6. place in oven for 10 minuetes.
Title: Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 sugar
- 1 egg
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix all ingredients until smooth.
3. Separate mixture into round balls, about 1 tablespoon each. Roll.
4. Put onto ungreased baking sheet(s) about 1 inch apart. You can probably get 12 onto a standard baking sheet.
5. Using a fork, make a crosshatch pattern on the top of the cookies, flattening them out.
6. Bake for approximately 10 minutes, or until golden brown.
Title: Valentine's Kahlua Chocolate Fondue
Ingredients:
- 400 sweetened condensed milk
- 125 Kahlua
- 2
- 2 -3
Instructions:
1. Melt chocolate and sweet condensed milk over a double boiler or Bain Marie (A pot warming content over another pot filled with little bit of water). Once melted add Kahlua and pour in chocolate fondue dishware. Keep warm over tealight candle.
2. Enjoy with fresh cut fruits.
Title: Lemon Cheese Spritz Cookies for Christmas
Ingredients:
- 8 butter
- 3 cream cheese
- 1 sugar
- 1 lemon rind
- 1/2 flour
- 1 salt
- 2 1/2
- 1/2
Instructions:
1. Cream butter, cream cheese and sugar in a mixer.
2. Add egg yolk and flavorings.
3. Beat until light.
4. Shake flour through a fine sieve with the salt.
5. Add this to butter mixture until blended well.
6. Force through a cookie press or spritz gun onto cookie sheets.
7. Bake at 350 for 15 minutes. UNDERbake these; do not let them brown.
8. Makes 6 dozen.
Title: Maple Bar Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 4 milk
- 1/2 vanilla
- 1 brown sugar
- 1 butter
- 1/2 milk
- 1/4 powdered sugar
- 2
- 1
Instructions:
1. Preheat Oven 350 degrees.
2. Spray 9x13 baking pan with cooking spray.
3. Combine Cake mix with listed ingredients in a bowl, stirring until evenly mixed. Pour into prepared pan pan, making sure to smooth out the batter until even. Bake about 20 minutes, or until a toothpick inserted near the center comes out clean.
4. While that cooks, prepare the frosting. (The frosting needs to go on the cake as soon as it comes out of the oven, because it is a quick-setting frosting) In a medium saucepan, add 1/2 butter and brown sugar and bring it to a boil. Once it starts bubbling, add in the 1/4 cup of milk and bring up to a boil, stirring frequently to create an even mixture.
5. As soon as it starts boiling again, remove the pot from heat and add in the powdered sugar and maple flavoring. Beat with a wooden spoon until it is smooth. If you've timed it right, you should finish with this around the same time as the cake is being pulled from the oven. If it has already set, I stir it rapidly again.
6. Pour the frosting over the top of the cake and spread it around to cover the entire surface. This will quickly set and harden.
7. Cool completely.
8. Enjoy!
Title: Indian Cake
Ingredients:
- 1/2 raisins
- 4 yellow cornmeal
- 1 water
- 2 brown sugar
- 6
- 1/2
Instructions:
1. Put 6 cups of water in pan and boil.
2. Add 4 cups precooked blue corn meal.
3. Add 2 cups precooked yellow corn meal.
4. Add 1/2 cup rasins.
5. Add 1 cup wheat, sprouted.
6. Add 1/2 cup brown sugar.
7. Blend well; dissolve all lumps. Pour into baking pan that is lined with foil.
8. Cover with foil. Bake at 250 degrees for 4 hours.
9. Note: Cake must cook slowly!
Title: Strawberry Angel Trifle
Ingredients:
- 2 cream cheese
- 1 confectioners' sugar
- 1 1/2 strawberries
- 1
- 3
- 1
Instructions:
1. Slice and quarter strawberries, reserving a few for garnish.
2. Add sugar to taste.
3. Cover and refrigerate overnight.
4. Cream sugar and cream cheese.
5. Add whipped topping and beat until light and fluffy.
6. Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
7. Slice cake into 2-inch pieces.
8. Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
9. Garnish with reserved strawberries.
10. Refrigerate at least six hours before serving.
Title: Snappy Gingersnaps
Ingredients:
- 1/2 unsalted butter
- 1 1/2 granulated sugar
- 1 egg
- 1/4 molasses
- 4 ground ginger
- 1 1/2 fresh ginger
- 2 baking soda
- 1/4 salt
- 2 1/4 all-purpose flour
Instructions:
1. Preheat oven to 350 degrees.
2. On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
3. Add the egg and the molasses and beat until incorporated.
4. Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
5. Do not overmix.
6. Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
7. Bake until flat and evenly browned, about 13 minutes.
8. Cool on the pan, the remove to a rack to finish cooling.
9. These cookies are best the day they are baked, but will keep for several days.
10. Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
11. That's how I make them.
12. Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.
Title: Mom's Favorite Apple Cobbler
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 2 granulated sugar
- 1 1/2 self rising flour
- 1/2 shortening
- 1/3 milk
- 2 granny smith apples
- 1 cinnamon
Instructions:
1. Heat oven to 350 degrees. Melt butter in 13x9x2 baking dish or sheet cake pan. In a saucepan heat sugar and apple juice until sugar melts.
2. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves sides of the bowl. Turn out onto lightly floured board or pastry cloth, knead until smooth.
3. Roll dough out into a large rectangle about 1/4 inch thick.
4. Sprinkle cinnamon over apples; then sprinkle apple evenly over the dough. Roll up like a jelly roll. Dampen the edge of the dough with a little water and seal. Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls. (this looks like too muc liquid, but the crust will absorb it.).
5. Bake for 55 - 60 minutes.
Title: Baked Peach
Ingredients:
- 6 lemon juice
- 3 honey
- 1/2 vanilla ice cream
- soy ice cream
Instructions:
1. Wash and peel peaches. Cut in halves. Place peach halves in a 2 quart casserole dish.
2. Mix honey and lemon juice together and pour over peaches.
3. Cover and bake at 350 for 30 minutes or until tender.
4. Serve warm or cold with ice cream. Use the soy to make this dairy-free.
Title: The Ultimate Vt Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground cardamom
- 1 light brown sugar
- 1 sugar
- 1 gingerroot
- 4 vanilla extract
- 1 eggs
- 1 carrots
- 4 crushed pineapple
- 3 walnuts
- 1 reduced-fat cream cheese
- 1 1/2 light brown sugar
- 1 1/4 lemon juice
- 8 vanilla extract
- 1 salt
- 2 1/2 walnuts
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F Butter 2 8-inch round cake pans and line bottoms with parchment or wax paper. Butter paper, and dust with flour.
2. To make carrot cake: Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
3. Beat oil, both sugars, baby food, ginger, and vanilla extract until smooth, about 2 minutes.
4. Add eggs one at a time, beating after each.
5. Add flour mixture in two additions.
6. Add carrots, pineapple, and nuts; beat just until blended.
7. Divide batter between cake pans and bake 50 minutes, or until toothpick inserted into centers comes out clean.
8. Cool cakes in pans on rack 10 minutes.
9. Cut around edges to loosen using small knife. Invert cakes onto rack, remove paper, and cool completely.
10. To make frosting: Beat cream until soft peaks form; set aside.
11. Combine cream cheese, sugar, lemon juice, vanilla, and salt. Beat until smooth and creamy, 3 to 5 mnutes.
12. Fold in whipped cream in 3 additions.
13. Refrigerate.
14. To assemble: Up to 4 hours before serving, place one layer on cake platter. Spread 1 cup frosting over top and cover with second layer. Spread frosting over top and sides of cake. Sprinkle sides with crushed walnuts.
Title: Creamy Candy Bar Dessert
Ingredients:
- 2 graham cracker crumbs
- 3 sugar
- 1/2 butter
- 1 margarine
- 1/2 milk
- 2 vanilla instant pudding mix
- 2 instant chocolate pudding mix
- 6 -7
Instructions:
1. In a bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. x 2-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
2. In a mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.
Title: White Chocolate and Pistachio Cookies
Ingredients:
- 1 1/4 light brown sugar
- 3/4 shortening
- 2 milk
- 1 vanilla
- 1 egg
- 1 3/4 all-purpose flour
- 1 salt
- 3/4 baking soda
- 1 white chocolate
- 1 pistachios
Instructions:
1. Preheat oven to 375°F.
2. Place sheets of foil wrap on cooling surface. Beat brown sugar, Shortening, milk and vanilla until well blended, then beat in egg.
3. Combine flour, soda and salt then add to creamed mixture just until blended.
4. Stir in white chocolate and nuts gently.
5. Drop by teaspoonfuls 3" apart on ungreased cookie sheets.
6. Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on sheet 2 minutes, remove to foil.
Title: Red Fruit Soup (Norway)
Ingredients:
- 1 berries
- 2 caster sugar
- 2 cold water
- 2 cornflour
Instructions:
1. Put the fruit, sugar and water in a pan. Cook them over a low heat for five minutes, until the fruit is soft.
2. Let the fruit cool, then use the back of a spoon to push it through a sieve into a bowl. Throw away any bits left in the sieve.
3. Put the cornflour in a cup. Mix it with a tablespoon of the juices from the cooked fruit, until it is smooth.
4. Stir the cornflour mixture into the fruit. Then, pour the fruit back into the pan and bring it to the boil.
5. Turn the heat down low. Cook the fruit for five minutes, stirring it with a wooden spoon all the time.
6. Take the pan off the heat and let the mixture cool. Pour it into 4 glasses or bowls. Chill them in a refrigerator.
7. Garnish with fresh berries before serving.
Title: Creamsicle Cupcakes
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 3 milk
- 1 egg
- 3 canola oil
- 1 sugar-free orange gelatin
- 2 hot water
- 1/2 cold water
- 2 sugar-free orange gelatin
- 1/16 sugar-free vanilla pudding mix
- 1/2 milk
- 1/2 Cool Whip Free
- 1/16 vanilla
- 1
- 1/2
- 1
Instructions:
1. Whisk ingredients together vanilla protein powder, multi grain pancake mix and dry instant vanilla pudding mix.
2. In a separate bowl, mix milk, egg, vanilla syrup, imitation butter flavoring, canola oil.
3. Mix wet ingredients into dry, stir until lump free.
4. Spray muffin tins with Pam nonstick spray (this recipe makes about 5 cupcakes. Bake at 350 until golden brown about 20 minutes.
5. Allow cupckes to cool. Poke holes in cupcakes with a tooth pick. Pour over tops of cupcakes orange Jello that was dissolved in 1/2°C hot water, then add 1/2 cup cold water (just like when you make Jello). Refridgerate cupcakes for 3 hours.
6. For the frosting mix remaining orange Jello, remaining vanilla pudding mix, milk, Cool whip and vanilla.
7. Top cupcakes with frosting, keep covered and refridgerated.
Title: Apple and Custard Crumbles
Ingredients:
- 4 apples
- 100 plain flour
- 50 butter
- 50 demerara sugar
- 25 icing sugar
- 1 cinnamon
- 200 ready-to-serve custard
Instructions:
1. You will also need: 6 oven proof ramekin dishes and a baking tray.
2. Preheat oven to 190C/375°F.
3. Peel and core apples, slice thinly into rings.
4. Place the slices in a bowl of water (with a little lemon juice added to prevent browning) until ready to use.
5. To make the crumble, rub the butter into the flour using the tips of the fingers.
6. Mix in the demerara sugar.
7. In a seperate bowl, mix together the icing sugar and cinnamon.
8. Place a slice of apple in each ramekin and sprinkle with a little of the icing sugar mixture adding each alternately.
9. Fill the centre with the ready to serve custard.
10. Spoon the crumble topping over the fruit, place the dishes on a baking tray and bake for 20-25 minutes, until the crumble is crunchy and golden brown.
Title: Persian Rice Cookies (Naan Berenji)
Ingredients:
- 1/3 canola oil
- 2/3 confectioners' sugar
- 2 eggs
- 2 rose water
- 2 1/4 baking powder
- 1/4 ground cardamom
- 3/4 pistachio nuts
- poppy seed
Instructions:
1. Mix together the canola oil and white sugar.
2. Beat eggs and add along with the rose water to the sugar mixture.
3. Add the white rice flour, baking powder and cardamom and blend into a thick dough.
4. Refrigerate for at least 20 minutes.
5. Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
6. Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
7. Sprinkle the ground pistachios on top or poppy seeds if using.
8. Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
9. Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
10. Store in an airtight container until serving.
Title: Kele Wele
Ingredients:
- 2 -3 plantains
- 2 1/2 olive oil
- 1 onion
- 1 garlic cloves
- 3 ground ginger
- 1 candied ginger
- 1 salt
Instructions:
1. Mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl.
2. Peel the plantains and cut on the diagonal into 1/2 inch thick pieces. Place in a large bowl; add the spices and mix well to coat the plantains. If desired, place in the refrigerator for a couple of hours to help develop the flavors.
3. Heat some of the remaining oil in a large, heavy non-stick skillet over medium-high heat. When hot, add plantains in a single layer. Sauté until browned, turn over and brown other side. Repeat until all the plantains are cooked.
Title: Blue Cake
Ingredients:
- 1/2 crushed pineapple
- 1 egg
- 1/2 whole wheat pastry flour
- 1/3 unbleached white flour
- 1 baking soda
- 1/2 baking powder
- 1 vanilla
- 1 fresh blueberries
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine the first four ingredients.
3. Mix on medium speed until well blended.
4. Combine the dry ingredients, and sift into the first mixture; beat well.
5. Gently stir in the blueberries.
6. Pour into a 8 x 8-inch baking pan.
7. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Title: Pumpkin Roll With Cream Cheese Filling
Ingredients:
- 3 eggs
- 3/4 flour
- 1 sugar
- 2/3 pumpkin
- 1/2 cinnamon
- 1 baking soda
- 8 cream cheese
- 2 butter
- 1 vanilla
- 1 powdered sugar
- 2 pecans
Instructions:
1. Prepararation: Mix the cream cheese, butter and vanilla well and set aside. Line 10X15 cookie sheet with wax paper sprayed with cooking spray.
2. Beat together eggs, flour,sugar, pumpkin, cinnamon, baking soda.
3. Pour into edged cookie sheet lined with sprayed wax paper.
4. Bake at 375 degrees for 10 minutes. Let cool.
5. Coat linen towel with powdered sugar.
6. Tip cooled cake onto towel.
7. Spread filling onto cake and roll cake.
8. You can set aside a small amount of frosting to coat the roll and sprinkle with crushed pecans of so desired.
9. Refrigerate or freeze.
Title: Choco-Swirl Sour Cream Cake
Ingredients:
- 2 1/3 all-purpose flour
- 1 sugar
- 1/2 Splenda sugar substitute
- 8 fat free sour cream
- 3/4 nonfat milk
- 1/2 egg
- 1 Egg Beaters egg substitute
- 1/4 vanilla extract
- 1 baking powder
- 1/2
- 1 1/2
Instructions:
1. Preheat over to 350 degrees and spray cooking spray on a 13x9 inch baking pan For Cake: Beat flour, sugar, sour cream, milk, butter, egg& egg beaters, baking soda, vanilla extract and baking powder in medium mixer bowl until well mixed.
2. Reserve 1/2 cup batter.
3. Spread remaining batter into prepared baking pan.
4. Combine reserved batter and hot fudge in a small bowl.
5. Drop mixture by heaping teaspoon evenly over batter.
6. Pull knife through batter to marble.
7. Bake for 40 to 50 minutes or until wooden tooth pick inserted in center comes out clean and top springs back when touched lightly in center.
8. Cool completely in pan on wire rack.
9. For Topping: Microwave morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 2 minutes; stir.
10. Thr morsels may retain some of their original shape.
11. If necessary, microwave at additional 10 to 15 second intervals stirring just until morsels are melted.
12. Then spread on top of cake and serve.
Title: Rum Sugar Cookies
Ingredients:
- 3 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/2 baking powder
- 1 butter
- 2 eggs
- 1 white sugar
- 1 ground nutmeg
- 1/2 butter
- 1/8 milk
- 1/3 confectioners' sugar
- 1/4 hot water
- 2
- 1
Instructions:
1. Mix together flour, baking soda, salt, baking powder, and butter until the mixture resembles cornmeal.
2. Combine eggs, sugar, rum extract, almond extract, and nutmeg until well mixed.
3. Pour the egg mixture into the flour mixture. Stir until well blended.
4. Divide the dough into two equal halves. Refrigerate the dough for 2 hours.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Place dough on a lightly floured surface. Roll the dough out until it is 1/8 inch thick. Using a cookie cutter cut the dough into cookies (whatever shapes you please).
7. Place the cookies on an ungreased baking sheet.
8. Bake 7 to 9 minutes.
9. When cookies have cooled frost generously with Rum Flavored Icing if using.
10. Rum Flavored Icing:.
11. Heat butter and milk over a low heat. When melted remove from heat.
12. Stir sugar and rum extract into the butter and milk mixture. Use hot water to thin the icing to your desired consistency.
Title: Banana Pudding
Ingredients:
- 1 cold water
- 1 1/2 instant vanilla pudding
- 1 heavy whipping cream
- 2 bananas
- 1 ReaLemon juice
- 3 -4
Instructions:
1. In a large bowl combine sweetened condensed milk and water, mix.
2. Add pudding powder and beat well.
3. Chill for 5 minute.
4. Fold in whipped cream.
5. Spoon 1 cup mixture into serving bowl.
6. Layer with wafers and bananas.
7. Repeat layering ending with pudding.
8. Garnish with wafers.
9. Cover and chill.
Title: Rolled Oats Chocolate Cake
Ingredients:
- 1/2 rolled oats
- 1/2 margarine
- 1/3 brown sugar
- 2 eggs
- 1 vanilla
- 1 flour
- 1/2 salt
- 2 baking powder
- 1 baking soda
- 1
Instructions:
1. Mix 1/2 cup rolled oats with 1 cup boiling water. Set aside, let cool.
2. Cream together margarine and sugar, add eggs, add remaining ingredients and rolled oats mixture.
3. Blend well.
4. Bake 350°F for 30 minutes in an 8x8-inch pan -- cool, ice with a chocolate icing.
5. This is a very moist and delicious chocolate cake. Easy.