lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberries and Cream Butter Cake
Ingredients:
- 1 butter
- 1 1/4 granulated sugar
- 3/4 eggs
- 3 pure vanilla extract
- 3 1/2 unbleached flour
- 2 1/4 sweetened condensed milk
- 1 heavy whipping cream
- 1/3 powdered sugar
- 2 fresh strawberries
- 2
- 1
Instructions:
1. Heat oven to 350°F Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with Crisco Original No-Stick Cooking Spray. Break up cookie dough in pan; press to cover bottom of pan.
2. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 2 teaspoons of the vanilla until well blended. On low speed, alternately beat in about 1/3 of the flour and 1/2 of the condensed milk, ending with flour addition, until blended. Pour batter over dough in pan, spreading gently to cover.
3. Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
4. Bake 45 to 55 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool until slightly warm, about 1 hour. In small bowl, beat whipping cream, powdered sugar and remaining 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form. Serve warm cake with whipped cream and strawberries. Store covered.
Title: Kolache
Ingredients:
- 1 oleo
- 1 cottage cheese
- 4 flour
- 1 walnuts
- 1/2 brown sugar
- 1/2 white sugar
- 1
Instructions:
1. Dough: mix oleo, cottage cheese and flour together. Chill.
2. Mix remaining ingredients separately to make filling.
3. Roll small piece of dough (walnut size). Flatten roll in powdered sugar. Put 1 tsp filling in and roll up.
4. Bake at 350 for 18 minutes.
Title: Andree's Shortbread Heavenly Cookies
Ingredients:
- 1 3/4 flour
- 1/2 cornflour
- 3/4 icing sugar
- 250 butter
Instructions:
1. Cream butter and sugar with a mixer on high speed until fluff.
2. Add flours and combine with hands until you make into a smooth ball of dough.
3. Roll into a log and cover with plastic wrap and refrigerate.
4. When just firm (not too firm), cut into 1cm portions.
5. Bake at 160 C for 12 minutes until just starting to get colour -- not brown or it will be overcooked!
Title: Watermelon Grape and Apple Milkshake
Ingredients:
- 1 watermelon
- 3 milk
- 1 water
- 4
Instructions:
1. slice watermelon into blender.
2. water and blend.
3. add milk and blend until smooth then put ice cubes.
4. put in fridge to cool.
5. enjoy.
Title: Bailey's Chocolate Chip Cheesecake Recipe
Ingredients:
- 2 graham cracker crumbs
- 1/4 sugar
- 6 butter
- 2 1/4 cream cheese
- 1 2/3 sugar
- 5 eggs
- 1 irish cream
- 1 vanilla extract
- 1 chocolate chips
- 1 sugar
- 2 coffee
- 1
Instructions:
1. crust: Preheat oven to 325 degrees. Coat 9-inch-diameter spring form pan with non-stick vegetable oil spray or line with parchment paper take spring form pan apart put parchment paper on top of disk and put pan back together and then use butter to grease the pan and the parchment paper. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325 degrees.
2. filling: Using electric mixer beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs 1 at a time. Blend in baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely for at least 8 - 24 hours.
3. For cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake.
4. Garnish cheesecake with chocolate curls I use a potatoe peeler to scrap the soften then cooled chocloate that has been spread out on a flat cold surface. Cut cheesecake into thin slices to serve.
Title: Indian Pudding
Ingredients:
- 2 butter
- 3 milk
- 1/3 cornmeal
- 1/3 molasses
- 1 egg
- 1/4 sugar
- 1/2 cinnamon
- 1/2 ginger
- 1/4 salt
- vanilla ice cream
Instructions:
1. Preheat oven to 300 degrees.
2. Grease the bottom and sides of a baking dish with 1 tbsp butter.
3. In a saucepan combine milk and molasses.
4. Then gradually stir in cornmeal.
5. Cook and stir over medium heat until mixture thickens.
6. This will take about 10 minutes.
7. Remove pudding from heat and stir in 1 tbsp butter.
8. In a small mixing bowl, beat egg.
9. Then add sugar, cinnamon, ginger, and salt.
10. Gradually add egg mixture to hot corneal pudding, stirring constantly.
11. Pour into a greased baking dish and bake uncovered, for about 1 1/2 hours or until pudding has thickened.
12. Serve with warm with vanilla ice cream.
Title: Pumpkin Sheet Cake W/ Cream Cheese Icing
Ingredients:
- 1 1/2 sugar
- 1 solid-pack pumpkin
- 1 eggs
- 4 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 2 baking soda
- 1 salt
- 1/4 ground cloves
- 1/4 cream cheese
- 6 butter
- 1/2 vanilla extract
- 2 confectioners' sugar
- 4 1/2
Instructions:
1. In a large mixing bowl, beat the sugar, pumpkin, oil and eggs.
2. In a seperate bowl, mix together the flour, baking powder, cinnamon, baking soda, salt, and cloves.
3. Gradually add to pumkpin mixture and mix well.
4. Pour into a greased cookie sheet (my sheet is 17 1/2 x 12 and it workd just right for this cake).
5. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. (If you used a smaller pan the cake will be thicker and will take a little longer to bake.).
6. Cool.
7. For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until smooth.
8. Gradually beat in the confectioner's sugar until smooth.
9. Spread over cooled cake.
10. Cover and refrigerate until serving.
Title: Chocolate Snappers
Ingredients:
- 1 3/4 flour
- 2 baking soda
- 1 cinnamon
- 1/4 salt
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 corn syrup
- 1/2
Instructions:
1. Combine flour, baking soda, cinnamon, and salt; set aside.
2. Beat shortening, sugar, and egg until creamy; add corn syrup and cocoa, mix.
3. Blend in flour mixture.
4. Shape into balls using 1 T dough each; roll in granulated sugar.
5. Bake on an ungreased cookie sheet at 350* for 15 minutes. Let stand a few minutes before removing from sheets.
6. Variations: Add 1/4 tsp peppermint extract with the corn syrup, or stir in mint chocolate chips, or semi- sweet.
Title: Sculpting Chocolate
Ingredients:
- 10 chocolate
- 1/3 light corn syrup
Instructions:
1. Melt the chocolate in a microwave for 1 minute.
2. Stir until smooth.
3. No microwave?
4. Place the chocolate in the top of a double broiler over hot water and stir until melted.
5. Add the corn syrup and blend.
6. Pour the mixture onto a sheet of waxed paper.
7. Spread the chocolate with your fingers until it's about 1/2 inch thick.
8. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight.
9. The chocolate will become very pliable and you can start sculpting!
Title: Fudgy One Bowl Brownies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1/2 flour
- 1/3 cocoa powder
- 1/4 baking powder
- 2 eggs
- 1/2 vanilla extract
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8 or 9x9 baking pan with cooking spray. .
2. In a medium mixing bowl, whisk together the sugar, brown sugar, flour, and baking powder until well combined.
3. Add in the eggs, oil, and vanilla and stir well with a rubber spatula or spoon. Then fold in the chocolate chips or other mixins.
4. Scrape into the prepared baking pan and bake for 25 to 30 minutes, or until toothpick comes out slightly dirty when inserted into the center.
5. Cool completely before serving.
Title: Rum-Glazed Sweet Potato Cakes
Ingredients:
- 3/4 golden raisin
- 1/3 dark rum
- 4 eggs
- 2 granulated sugar
- 1 vanilla extract
- 2 sweet potatoes
- 2 all-purpose flour
- 3 ground cinnamon
- 1 1/2 baking powder
- 1 baking soda
- 1 fine sea salt
- 1/2 ground nutmeg
- 1/2 buttermilk
- 3/4 dark brown sugar
- 1/2 butter
- 1/4 pecans
- 3
- 1/2
Instructions:
1. Stir together first 2 ingredients. Let stand 30 minutes.
2. Meanwhile, beat eggs and granulated sugar at high speed with an electric mixer 2 to 4 minutes or until thick and pale. Add oil and vanilla, beating at low speed just until blended. Add sweet potato puree, beating just until blended and stopping to scrape down sides as needed.
3. Preheat oven to 350°. Sift together flour and next 5 ingredients; add to egg mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drain raisins, reserving rum. Fold raisins into batter. Spoon batter into 3 lightly greased 12-cup Bundt brownie pans, filling each three-fourths full.
4. Bake at 350° for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on lightly greased wire racks 5 minutes. Remove from pans to wire racks.
5. While cakes are baking, bring brown sugar and next 2 ingredients to a boil in a heavy saucepan over medium-high heat. Boil, stirring constantly, 3 minutes or until mixture begins to thicken to a syrup-like consistency. Remove from heat; stir in reserved rum.
6. Pierce tops of cakes multiple times using a wooden pick. Dip top halves of cakes in glaze, and hold 1 to 2 seconds (to allow glaze to soak into cakes). Place, glazed sides up, on lightly greased racks. Sprinkle each cake with pecans.
7. Note: To puree roasted sweet potatoes, peel potatoes as soon as they are slightly cooled. Press pulp through a wire-mesh strainer with the back of a spoon. You'll need to roast about 1 1/2 lb. potatoes for 2 cups puree.
Title: Mrs. Corbins Butter Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 5 flour
Instructions:
1. Cream the butter and sugar.
2. Add eggs and mix well.
3. Add 1 cup flour at a time and mix competely.
4. Chill overnight.
5. Roll dough out on cornstarch to 1/4-inch thickness.
6. Cut or roll into small balls in palm of hands.
7. Roll in ground nuts or coconut.
8. Bake at 350 degrees for 15 minutes.
Title: Lace Cookies
Ingredients:
- 2/3 butter
- 2 quick oats
- 1 granulated sugar
- 2/3 flour
- 1/4 light corn syrup
- 1/4 milk
- 1 vanilla extract
- 1/4 salt
- 2 chocolate chips
Instructions:
1. Melt butter, remove from heat. Stir in everything except the cholocate chips and mix well.
2. Drop by level teaspoonsful a few inches apart onto a foil-lined baking sheet. Spread thinly. (*make sure there's enough distance between them because they tend to spread even further and run together when baked).
3. Bake at 375-degree Fahrenheit for 5 to 8 minutes or so. Allow to cool on a rack, then peel off foil.
4. After that you just melt down the chocolate chips and sandwich two cookies together.
Title: Rhubarb Compote Souffle
Ingredients:
- 100 rhubarb
- 2 honey
- 1 ginger juice
- 3 eggs
- 100 brown sugar
- 3 butter
Instructions:
1. Put rhubarb in a pot with a bit of water and heat on low heat. stir in honey and ginger juice. After a little while, it will go all soft. If you're like me and like chunks so you know what you're eating, avoid stirring it too much. When its finished, let it cool.
2. Put egg whites in a bowl and beat until they form stiff peaks (at stage wqhich I have never achieved. In another bowl, mix yolks with brown sugar and one tablespoon of rhubarb mix. Mix in a quarter of the whites to loosen it up then fold all of the whites inches.
3. Get four ramekins and butter liberally. Sprinkle with cookie crumbs until coated. Seperate rhubarb into each then spoon whites on top.
4. Put into a medium hot oven for around 10 minutes or until golden.
Title: Swedish Punch Cake
Ingredients:
- 1 egg
- 1 sugar
- 1 all-purpose flour
- 1 baking powder
- 1 vanilla
- 1/2 water
- 1/4 sugar
- 1/2 golden rum
- 2 confectioners' sugar
- 2 vanilla
- 1 berries
- 2 -4
Instructions:
1. Preheat the oven to 350°F Line the bottoms of two 9-inch round cake pans with parchment paper and coat with nonstick cooking spray.
2. In a large bowl with an electric mixer, beat the eggs until frothy. Increase the speed to high and add the sugar gradually, beating until thick and lemon colored, scraping the sides of the bowl often.
3. Stir together the flour and baking powder in another bowl.
4. Reduce the speed of the electric mixer to low and slowly add the flour mixture to the whipped eggs. Mix just until blended. Stir in the vanilla. Pour the batter evenly into the prepared pans and smooth the tops.
5. Bake for 25 to 30 minutes or until the center of the cake bounces back when touched. Remove the cake layers from the oven and cool in the pans on a wire rack.
6. MAKE THE SYRUP: In a small saucepan, combine the water and sugar and place over medium heat until the mixture boils. Stir until the sugar is completely dissolved, about 2 to 3 minutes. Cool the sugar syrup. Then combine the rum and sugar syrup in a small bowl.
7. Make the filling by whipping the cream in another bowl, until stiff peaks form. Blend in the sugar and vanilla.
8. Remove the cakes from the pans. Invert one layer on a serving plate so that the flat side is up. split the cake horizontally into 2 parts. Remove the top half of the layer.
9. Drizzle the cut side with one-quarter of the syrup. Spread with one-quarter of the whipped cream and one-third of the fruit or jam. Top with the upper half of the layer. Drizzle with another one-quarter of the syrup and one-third of the fruit; top with one-quarter of the whipped cream.
10. Split the second cake layer. Place the bottom half of the layer on top of the assembled cake. Drizzle with one-quarter of the syrup. spread with the remaining fruit and another quarter of the whipped cream. Top with the last upper part of the layer, with the smooth top up, and drizzle with the remaining syrup. Spread the remaining whipped cream on top.
11. Refrigerate for up to 2 hours or serve immediately. Cover with a large bowl or a cakebell so the topping doesn't get disturbed. Makes 8 to 12 servings.
12. Beatrice Ojakangas' Great Holiday Baking Book.
Title: Chocolate Hazelnut Pound Cake
Ingredients:
- 1 butter
- 1 sugar
- 1 vanilla
- 5 eggs
- 2 flour
- 2 baking powder
- 2 hazelnuts
- 1
Instructions:
1. preaheat oven to 350 degrees fahrenheit.
2. grease pan and put breadcrumbs (instead of flour) in it.
3. Mix butter, sugar and vanilla in bowl.
4. add eggs one at a time.
5. mix flour and baking powder and add slowly to mixture.
6. add nuts and chocolate.
7. bake for around 70 minutes.
Title: Double Strawberry White Chocolate Shortcake
Ingredients:
- 1 cornmeal
- 1/2 milk
- 1 1/2 eggs
- 2 white chocolate chips
- 1 flour
- 1 strawberries
- 2 non-dairy whipped topping
- 2
- 1/2
Instructions:
1. Preheat the oven to 350 degrees. Grease and flour 2 9-inch cake pans.
2. Wash and slice strawberries; if berries are not very sweet, add 2 tablespoons sugar.
3. In a large bowl, stir together the poundcake mix and cornmeal. On low speed, beat in the eggs and milk. On medium speed, beat until light and fluffy, about 3 minutes.
4. Toss the chopped chips with the flour and fold into the batter.
5. Divide the batter between the pans. Bake 25-30 minutes or a toothpick comes out clean. Cool in pan 10 minutes, then turn onto racks to cool completely.
6. To assemble, place 1 cake layer on a serving plate; spread with 1/4 cup jam. Top with half the whipped topping and half of the berries. Place the second layer on top of the berries. Spread on remaining whipped topping. Heat jam until melted. Stir into the berries. Spoon onto the top of the cake.
Title: Anytime Gourmet S'mores (Oven Prepared!)
Ingredients:
- 4 graham crackers
- 4 marshmallows
- 4
Instructions:
1. Turn on your oven's broiler.
2. Lay out 4 of the graham halves on the baking sheet.
3. Top each half with a marshmallow.
4. Unwrap the 4 candy bars.
5. Place the pan under the broiler and let the marshmallows start to toast. DO NOT WALK AWAY! This only takes about 30-60 seconds.
6. Take the pan out and put the candy bars on top the marshmallows and the sandwich with the remaining graham cracker halves.
Title: Easy Chocolate Peanut Butter Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1 powdered sugar
- 3/4 peanut butter
- 1/2 Cool Whip Topping
- 1
Instructions:
1. PREPARE cake batter and bake in 13x9-inch baking pan as directed on package; cool completely. (Use the amount of eggs, oil and water as directed on your cake mix; the amounts above are an estimate).
2. BEAT cream cheese and powdered sugar in large bowl with electric mixer on medium-low speed until well blended.
3. Add peanut butter; mix well. Blend in 1 cup of the whipped topping. Spread over cake.
4. PLACE chocolate chips in medium microwaveable bowl. Microwave on HIGH 2 minute or until completely melted, stirring after each minute. Add remaining 2 cups whipped topping; stir until well blended.
5. Spread evenly over frosted cake. Refrigerate until set. Store in refrigerator.
Title: Weight Watchers Mixed Berry Crumble
Ingredients:
- 2 blueberries
- 2 raspberries
- 3/4 all-purpose flour
- 2/3 light brown sugar
- 1/4 butter
Instructions:
1. Preheat oven to 350˚F.
2. Place berries in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with berries. Place berries in an 8-inch square pan.
3. To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping all over top of berries. Bake until berries just start to bubble, about 35 to 40 minutes. Cut into 8 pieces; serve warm or at room temperature. Yields 1 piece per serving.
Title: Lemon Cake Recipe for One
Ingredients:
- 2 all-purpose flour
- 3 milk
- 1 sugar
- 1/2 baking powder
- 1/4 vanilla extract
- 1 egg
- 1 poppy seed
- 1/2 butter
Instructions:
1. Pre-heat the oven to 350°F.
2. In a bowl, combine the dry ingredients, (you can use white whole wheat flour or your favorite gluten-free flour instead. However, these flours tend to soak up more moisture, so you might have to add a little extra liquid later on).
3. Mix until thoroughly combined.
4. In a separate bowl, combine the wet ingredients. Mix well.
5. If you're using lemon zest instead of lemon curd, you can add the zest during this step.
6. Slowly add the dry ingredients to the wet ingredients. Mix frequently.
7. Grease a small oven-safe container. For reference, the container I used measures just under 4x4 inches, pour the batter into the container.
8. Bake for 15 to 20 minutes or until a toothpick comes out clean.
Title: Faiga's Matza Pie Crust
Ingredients:
- 4 matzo meal
- 2 eggs
- 1/2 sugar
- 4 salt
- 4 cinnamon
- 1/4
- 1/2
Instructions:
1. Soak matzas in cold water 5 minutes.
2. Drain and squeeze dry.
3. Heat shortening or oil.
4. Add matzas and heat until dry in the same pan.
5. Add remaining ingredients and mix well.
6. Pat mixture over bottom of pie plate about 1/4 inch thick.
7. Fill with desired fruit filling.
8. Bake in moderate oven[350 degrees] about 30 minutes.
9. Yields 2 open-faced pie crusts.
Title: Bananas Foster Shortcake
Ingredients:
- 2 1/2 flour
- 2 baking soda
- 3/4 salt
- 3/4 unsalted butter
- 1 banana
- 4 1/2 heavy cream
- 2 1/2 dark brown sugar
- 2 granulated sugar
- 2 1/2 dark rum
- 2 1/2 bananas
- 5
Instructions:
1. Preheat oven to 400°.
2. Sift into mixing bowl flour, baking soda and salt.
3. Cut in cold butter until mixture resembles coarse meal.
4. Carefully stir in banana puree to make damp dough.
5. Turn out onto a floured surface and roll 1 inch thick.
6. Cut into 2 1/2-inch circles with a floured cutter.
7. Place on ungreased cookie sheet.
8. Bake until about 30 minutes, until golden.
9. Combine the 2 1/2 cups cream and brown sugar in heavy saucepan.
10. Cook over moderate heat, stirring constantly, until slightly thickened, 10 to 12 minutes (do not scorch).
11. Let cool about 10 minutes.
12. While cooling, whip the rest of the cream and granulated sugar together until soft peaks form.
13. To assemble, stir the rum& and banana liqueur into the warm sauce.
14. Split the biscuits and place on individual plates.
15. Top with the banana slices, drizzle with some sauce, and then whipped cream.
Title: Sensational Strawberry Summer Trifle
Ingredients:
- 10 -12 sponge cake fingers
- 300 fresh strawberries
- 150 sherry wine
- 15 mascarpone
- 250
- 500
- 1
Instructions:
1. Break up sponge fingers into a large bowl and scatter over the strawberries.
2. Mix sherry and orange juice and drizzle over spongefingers and strawberries.
3. Leave to soak for 15 minutes.
4. Beat the mascarpone, then gradually beat in the custard.
5. Spoon the custard mix over the sponge, scatter over a few strawberries and the crumbled flake and serve! (I usually let it set in the fridge for an hour or two).
6. You can use any of your favrout berries for example:gooseberries, blueberries or make a mix of different berries.
7. You can make individual deserts by making the trifle in glasses or small desert bowls.
8. I've used orange flavoured Flake before and it works like a charm! Yummy!
Title: Banana Pancakes
Ingredients:
- 1 banana
- 1/4 wheat flour
- 1/4 whole wheat flour
- 1 peanut butter
- 1 egg
- 1 lemon juice
- 2 salt
- 1 baking powder
- 1
- 2
Instructions:
1. preheat oven to 200 degrees C (392 fahrenheit).
2. beat the egg and egg whites.
3. in a small bowl or a mug, mush the banana and add peanut butter, lemon juice (or vitamin c powder if you prefer) and cereal. Mix well and let stand.
4. in another bowl, mix the flour and baking powder.
5. Once cereal is mushy, add the banana mixture to the eggs. fold the flour mixture into the eggs, not mixing to much.
6. Lightly grease a cupcake tin. scoop the mixture into the holes.
7. bake for 10 minutes.
8. For a traditional pancake taste, serve with a mix of 1 teaspoon of honey and 1/4 teaspoon of lemon juice.
9. If eaten without the honey, you might find the pancakes a little dry or bland. You might also add peanut butter or jam if you like.
Title: Americana Hotel Oranged Rice Pudding/Carrie Sheridan
Ingredients:
- 4 milk
- 1 orange
- 1/2 long grain rice
- 1/2 sugar
- 3/4 salt
- 1 vanilla
- 2
- 1/2
Instructions:
1. Scald milk in a bowl sitting over a pot of very hot, not boiling, water.
2. Pare the orange like an apple, going round and round so that the peel is in one long spiral.
3. Add the orange peel, rice, sugar and salt to the scalded milk.
4. Cook, covered, over the hot water OR over a low flame until the rice is tender - usually 20-30 minutes.
5. Stir with a wooden spoon occasionally during the first part of the cooking.
6. Remove the peel.
7. Combine cream and egg yolks well.
8. Whisk a spoonful of the hot milk mixture into the yolks.
9. Then add a little more, being careful to go slowly so you don't cook the yolks.
10. When you have a cup of the cream and yolk mixture successfully added to the hot milk mixture, add this all to the hot milk, whisking constantly --.
11. Continue cooking, covered, about 20 minutes, stirring now and then.
12. Remove from heat.
13. Add vanilla.
14. Pour pudding into cups and serve.
15. You can chill these also, if desired.
16. [scalding milk can seem intimidating - you can just heat the milk to JUST boiling and then cheat by adding cornstarch dissolved in cold water to make a runny paste, in small amounts until the milk is thickened to where you would like it to be - depending if you'd like this to be soupy or quite firm as a pudding.
17. do NOT be afraid to experiment.
Title: Peanut Butter Bran Cookies
Ingredients:
- 1/2 unsweetened applesauce
- 1/2 egg
- 1 peanut butter
- 1/2 vanilla
- 1 cinnamon
- 1 whole wheat flour
- 1 baking powder
- 3/4 baking soda
- 3/4 chocolate chips
- 3/4 flax seed meal
- 1/4
- 1/3
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Mix apple sauce with sugar.
3. Add egg, mix well.
4. Stir in peanut butter and vanilla; beat until smooth.
5. Add remaining dry ingredients(except chips and nuts); mix well.
6. Divide dough into two, mix half batch with peanut butter chips; the other half with chocolate chips and almonds.
7. Drop by tablespoons onto ungreased cookie sheet.
8. Bake 10-12 minutes or until golden brown.
9. Do not overbake to maintain chewy texture.
Title: Strawberries with Balsamic
Ingredients:
- 4 strawberries
- 3 sugar
- 2
Instructions:
1. In a large bowl place strawberries and drizzle with balsamic.
2. Allow to sit at room temperature for up to 1/2 hour.
3. Sprinkle with sugar and spoon into individual dishes.