lumicero/recipes-ing2inst huggingface dataset:
Title: Chewy Coconut-Lime Sugar Cookies(ATK)
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1 1/2 sugar
- 2 cream cheese
- 1/2 sweetened flaked coconut
- 1 lime zest
- 6 unsalted butter
- 1/3 canola oil
- 1 egg
- 1 milk
- 1 lime juice
Instructions:
1. Preheat oven to 350°F Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt. Set aside.
3. Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet. Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
4. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies.
5. Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Title: Swiss Jelly Roll
Ingredients:
- 4 eggs
- 4 caster sugar
- 1/4 cream of tartar
- 1 vanilla bean
- 3 flour
- 3/4 baking powder
- 1/4 salt
- icing sugar
Instructions:
1. Set oven to 340 fan/375 and line the bottom of a 9x13 inch jelly roll pan with parchment paper.
2. Whip egg whites with two tbsp of sugar and cream of tartar until medium peaks form.
3. Whip egg yolks with remaining sugar and seeds from vanilla bean until yolks have doubled in volume.
4. Sift half of dry ingredients into yolk mixture and whisk to combine.
5. Add half of egg whites and whisk only until combined.
6. Sift remaining dry ingredients into mixture and whisk to combine.
7. Add remaining egg whites and fold in gently with a scraper until the egg whites are combined.
8. Pour into pan and spread evenly, smoothing the top as much as possible to ensure even baking.
9. Bake for 10-12 minutes, or until sponge bounces back when pressed in the middle.
10. Remove from oven and use an offset knife to loosen the roll from the edges of the pan.
11. Dust with icing sugar amd turn out onto a clean tea towel. Remove the parchment paper and dust with icing sugar.
12. While still warm from the oven, roll the sponge and allow to cool before unrolling. This will allow the sponge to reroll later without cracking.
13. Unroll, add your favourite jam and/or cream filling and reroll. Cut the ends square and dust with icing sugar.
Title: Figgy Pecan Cake
Ingredients:
- 2 sugar
- 1/2 shortening
- 3 eggs
- 1 milk
- 1 baking soda
- 1 nutmeg
- 1 cinnamon
- 1 allspice
- 1 all-purpose flour
- 2 1/2 pecans
- 1
Instructions:
1. Cream sugar and shortening.
2. Add beaten eggs and mix well.
3. Add the fig preserves.
4. Mix all of the dry ingredients together (except pecans) and whisk to blend them.
5. Slowly add the dry ingredients to the egg and sugar mixture, alternating with the milk.
6. Mix thoroughly for about 2 minutes.
7. Add the pecans (I lightly flour mine to keep them from sinking).
8. Pour into a greased and floured tube pan and bake in a preheated 350 degree oven for 1 hour.
9. Cool at least 10 minutes before removing from the pan.
Title: Best Gingerbread Cookies
Ingredients:
- 5 flour
- 1 ginger
- 1 baking soda
- 1 margarine
- 1 brown sugar
- 2 eggs
- 1 molasses
- 2 vinegar
Instructions:
1. Combine first 3 ingredients in bowl.
2. Cream margarine, add sugar then eggs one at a time.
3. Now add the molasses and vinegar.
4. Mix in the flour.
5. Roll out and use cookie cutters.
6. Bake 10-12 minutes at 350°F.
7. After they are baked you can decorate the way you like.
Title: Almond Cake
Ingredients:
- 75 butter
- 75 sugar
- 150 flour
- 1 egg
- 2 milk
- 1/2 vanilla essence
- 3
Instructions:
1. Cream butter and sugar.
2. Add beaten egg.
3. Add milk.
4. Add vanilla essence.
5. Add flour.
6. Mix.
7. Pour to a flat, greased dish and bake for 30 minutes and 180 degrees celcius.
Title: Mississippi Mud Cake
Ingredients:
- 2 sugar
- 1/2 butter
- 4 eggs
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/3 vanilla extract
- 1 marshmallow creme
- 1 1/2 powdered sugar
- 1 margarine
- 1 milk
- 1 vanilla extract
- 1/3
- 1/2
- 6
- 1 1/2
- 1/4
Instructions:
1. For Cake:
2. Combine sugar with melted butter.
3. Beat until will mixed.
4. Add eggs, 1 at a time, beating well after each addition.
5. Sift flour with baking powder and cocoa.
6. Stir into butter and sugar mixture; blend well.
7. Stir in coconut, nuts and vanilla; mix well.
8. Put in greased 13x9 baking pan; bake at 350 degrees.for 30-45 min or until toothpick comes out clean.
9. Cover top of cake with marshmallow creme while cake is still hot; Set aside.
10. For Frosting:.
11. Combine sugar and cocoa with melted margarine.
12. Beat until well blended.
13. Add milk 1 Tablespoon at a time, until icing reaches desired consistency.
14. Add vaniila and mix well.
15. Spread frosting onto cooled cake; garnish with nuts and coconut.
16. Enjoy!
Title: Tropical Chocolate Orange Ice Milk
Ingredients:
- 2/3 sugar
- 2/3 cocoa powder
- 1/4 cornstarch
- 2 nonfat milk
- 4 orange
- 1/4
- 1/8
Instructions:
1. Stir together milk powder, sugar, cocoa and cornstarch in medium saucepan. Gradually stir in 2 cups nonfat milk. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened, about 5 minutes.
2. Remove from heat. Stir in remaining 2 cups milk, 1/4 teaspoon orange peel and orange extract. Cover; refrigerate several hours until cold.
3. Pour mixture into 2-quart ice cream freezer container. Freeze according to manufacturer's directions. Before serving, let stand at room temperature until slightly softened. Scoop 1/2 cup ice milk into each Orange Cup or 8 individual dessert dishes. Garnish with additional orange peel, if desired.
4. Orange Cups: Cut about 1-inch slice from tops of 8 oranges; discard. Using sharp knife, cut out and remove small triangle shaped notches around tops of oranges to make zig-zag pattern. Scoop out pulp; reserve for other uses.
Title: Molasses Spice Spritz
Ingredients:
- 2 3/4 flour
- 3/4 baking powder
- 1/2 ground nutmeg
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/4 ground ginger
- 1 margarine
- 1/4 molasses
- 1/4 brown sugar
- 1 egg
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 400º F.
2. Stir together flour, baking powder, nutmeg, cinnamon, cloves, and ginger; set aside. In a large mixing bowl beat together margarine until smooth.
3. Add molasses and brown sugar and beat until fluffy.
4. Add egg and vanilla; beat well. Gradually add flour mixture until all combined.
5. Prepare cookie press with desired design. Fill press and place cookies two inches apart on ungreased cookie sheet.
6. Bake in oven for about 6 minutes or until the edges are firm but not browned.
7. Remove and cool completely on wire racks.
Title: Peach Nut Pudding
Ingredients:
- 4 sugar
- 1/3 salt
- 1/4 water
- 1/4 light brown sugar
- 5 pecans
- 1 butter
- 1 margarine
- 1/4
Instructions:
1. Combine peaches, white sugar, salt, and water; cook for 15 minutes or until the peaches are tender.
2. Combine the soft breadcrumbs, brown sugar, pecans, and butter. Arrange alternate layers of the peach and breadcrumb mixture in a greased 1 1/2 quart casserole dish. Breadcrumb mixture will be your top layer.
3. Bake at 350°F for 40 minutes. Serve either hot or cold with whipped cream if desired.
Title: Mom's 4 Point Ww Dessert
Ingredients:
- 1/4 bananas
- 1 strawberries
- 4 fat-free cool whip
- 2
- 1/4
Instructions:
1. In the bottom of a dessert glass, put the cake.
2. Add 1/2 container of pudding, 2 slices banana, 1 sliced strawberry.
3. Repeat.
4. Put a dollop of Cool Whip on top.
5. I would think that this could be made with other flavors pudding--vanilla would be good.
Title: Chocolate Mud Cake
Ingredients:
- 1 plain flour
- 1 self-raising flour
- 1/2 bicarbonate of soda
- 1/2 sugar
- 2 1/2 dark chocolate
- 250 butter
- 250 water
- 3/4 buttermilk
- 1/2 instant espresso coffee powder
- 2 eggs
- 2 dark chocolate
- 4 butter
- 200
Instructions:
1. Preheat oven to warm (160°C).
2. Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
3. Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
4. Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
5. Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
6. Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
7. Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
8. Leave the cake in the tin to cool completely before turning out.
9. To make the icing:
10. Combine the chocolate and butter in a small pan and stir over low heat until smooth.
11. Cool to room temperature, stirring often, until the mixture is thick enough to spread.
12. You can speed up this process by refrigerating the mixture.
13. Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
14. Allow the icing to set slightly before serving.
Title: Fall Harvest Rice Krispies Treats
Ingredients:
- 10 butter
- 2 miniature marshmallows
- 20
- 1/2
- 9
Instructions:
1. In large bowl, mix cereal with candy corn.
2. Melt butter and marshmallows in saucepan over medium-low heat, stirring continuously until smooth.
3. Add one drop yellow food coloring and one drop red food coloring to marshmallow mixture to create orange color.
4. Stir until thoroughly blended, adding more coloring to achieve desired shade of orange.
5. Add marshmallow mixture to cereal mixture and stir quickly to combine and coat.
6. Spread in buttered rectangular pan or dish and press evenly.
7. While still warm press pumpkin candies into top of the treats.
8. Refrigerate and cut into squares when cooled.
9. Recipe may be doubled.
Title: Devil's Food White-Out Layer Cake
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 cocoa powder
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 1/2 brown sugar
- 1/2 sugar
- 3 eggs
- 1 vanilla extract
- 2 bittersweet chocolate
- 1/2 buttermilk
- 1/2 water
- 2/3 chocolate chips
- 4 sugar
- 1 cream of tartar
- 3/4 water
- 1/2 vanilla extract
- 1
Instructions:
1. For the Cake: Preheat oven to 350°F.
2. Grease 2 8-inch round cake pans, line the bottoms with circles of parchment paper (or see recipe #452719), and butter the top of the parchment paper (if using wax paper, do NOT butter the top of the paper or it will stick.).
3. In a medium bowl, sift together flour, cocoa powder baking soda, baking powder and salt.
4. In a large bowl, cream together butter and sugars until light. Beat in eggs one at a time, waiting until each is incorporated (1 minute per egg) to add the next, then beat in the vanilla and the melted chocolate.
5. Combine buttermilk and water in a measuring cup. Working in two or three additions, alternate adding buttermilk mixture and flour mixture to the sugar mixture. Scrape sides to ensure batter is even. Stir in chocolate chips and divide batter into prepared pans.
6. Bake for 25-30 minutes, or until a tester comes out clean. Let cakes cool in their pans for 5 minutes, then turn out onto wire racks and peel off parchment paper. Cool completely.
7. Once cakes are cool, slice each in half. Three slices will be used for cake layers. One should be set aside and crumbled to make the topping.
8. For the Frosting: Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby.
9. Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242 degrees F (using a candy thermometer).
10. As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla extract. Beat for about 5 minutes after everything has been incorporated, or until frosting reaches room temperature.
11. To Assemble: Place one layer of the chocolate cake on a cake stand or serving platter.
12. Top with a generous amount of white frosting and spread into an even layer. Repeat with remaining two layers.
13. Spread frosting down the sides of the cake and use a large, offset spatula to keep everything even. When the cake has been completely frosted, take the extra, crumbled cake layer and pat the crumbs into the sides of the cake (one option is up the sides and over the top, but left the center of the top white).
14. Refrigerate for at least one hour and up to overnight before serving.
Title: Rosewater Salad - Indian Dessert.
Ingredients:
- 1 cantaloupe
- 500 strawberries
- 1/2 rose water
- 2 icing sugar
Instructions:
1. Peel and remove all the seeds from the melon. Cut into even chunks and place in a pretty serving bowl.
2. Wash, remove the tops and halve the strawberries. Add to the bowl.
3. Sprinkle the rosewater over and gently stir to combine.
4. Cover and chill upto 1 hour.
5. Sprinkle with icing sugar just before serving.
Title: Fruit Salad With Orange Liqueur
Ingredients:
- 1 orange
- 1 granny smith apple
- 15 red seedless grapes
- 1 green seedless grapes
- 1 banana
- 1 light brown sugar
- 1 sweetened flaked coconut
Instructions:
1. Toss fruit together adding banana last to keep from mashing it.
2. Sprinkle brown sugar over fruit and toss gently.
3. Sprinkle orange liquor over fruit and toss again gently.
4. Chill and serve.
5. Sprinkle coconut over top if you like.
Title: Kahlua Cake
Ingredients:
- 1 chocolate pudding
- 1 chocolate chips
- 2 1/2 sour cream
- 1 eggs
- 4 Kahlua
- 1/2
- 1/4
Instructions:
1. Mix all together in order given till well mixed.
2. Pour into greased Bundt pan.
3. Bake at 340 350 degrees for 50-60 minute Best if slightly underdone.
4. You'll get raves.
5. *I melt the chocolate chips in the Kailua in the microwave, then stir into cake mix.
6. I like this better than having whole chips in the cake.
7. I also use more Kailua, up to 1/3 cup more.
Title: Grilled Bananas
Ingredients:
- 2 bananas
- cinnamon
Instructions:
1. Split bananas lengthwise.
2. Sprinkle each half with cinnamon and wrap in foil.
3. Place foil-wrapped banana halves around the edge of the grill, about 5 to 6 inches from heat.
4. Grill about 5 minutes, turning occasionally.
Title: Rich Chocolate Tapioca Pudding
Ingredients:
- 2 1/2 milk
- 1 salt
- 2 1/2 tapioca
- 3 eggs
- 3/4 sugar
- 3 vanilla
- 1
Instructions:
1. Mix milk, salt, and tapioca in 3 quart saucepan. Cook and stir until begins to thicken.
2. Separate egg yolks from whites. Set whites aside.
3. Mix egg yolks, sugar, and cocoa in separate saucepan. Heat and mix until creamy. Add cocoa mixture to tapioca mixture and heat until boils and thickens, stirring constantly. Add vanilla.
4. Remove from heat. Beat egg whites until stiff then fold whites into tapioca mixture. Pudding may be eaten warm or refrigerated. My family prefers to eat it cold.
Title: Samsa - Tunisian Almond and Sesame Phyllo Pastries
Ingredients:
- 2/3 sugar
- 1 1/4 water
- 1 lemon juice
- 1 orange flower water
- 1 1/2 ground cinnamon
- 1 1/2 phyllo pastry
- 1 1/2 olive oil
- 4 sesame seeds
- 2
Instructions:
1. Put the water and 1/2 cup of the sugar in a saucepan over medium heat, stirring until dissolved.
2. Add the lemon juice and boil until syrupy.
3. Remove from the heat and add the orange-flower water.
4. Leave to cool.
5. Preheat the oven to 350°F
6. Blend the ground almonds, orange peel, and cinnamon,and the remaining sugar. Blend together these ingredients.
7. Have the phyllo ready, stacked under a damp cloth.
8. Brush one sheet of phyllo with olive oil. Cut the oiled sheet into 3 lengthwise strips. Place a small spoonful of filling at the bottom of each strip.
9. Fold the sides of the phyllo strips over the filling, then roll the pastry up along the length. Brush inside the end of the pastry with oil and seal it to the roll. Brush with oil and put on a baking sheet.
10. Repeat with the remaining pastry and filling. Bake the pastries for 15-20 minutes, until crisp and golden. It will be very flaky.
11. Lower the pastries a few at a time into the hot syrup, letting them soak in the syrup for about 3 minutes.
12. Remove to a plate and sprinkle generously with sesame seeds. Leave until cold before serving.
Title: Chocolate Avocado Pudding
Ingredients:
- 2 avocados
- 1/2 cocoa powder
- 6 honey
- 1/4 milk
- 1 vanilla extract
- 1 instant coffee powder
- coconut
- orange zest
- sea salt
Instructions:
1. In a food processor, blend all the ingredients until completely smooth.
2. Chill, covered, in the fridge at least 30 minutes - overnight will do well.
3. Place in serving bowls, garnish and enjoy.
4. Does not include chill time.
Title: Crunchy Dessert Topping
Ingredients:
- 1/2 dark brown sugar
- 2 lemon juice
- 1 1/2 toasted wheat germ
- 1 pecans
- 1/4
Instructions:
1. In a large skillet, combine the brown sugar and lemon juice.
2. Cook over low heat, stirring frequently, for 2 minutes or until the sugar has melted.
3. Stir in the wheat germ and oil, and cook, stirring frequently for 9 minutes or until richly brown.
4. Stir in the pecans and cook for 1 minute.
5. Cool to room temperature, transfer to an airtight container, and store at room temperature for up to 3 days. Freeze for longer storage.
Title: Blue-Raspberry Pudding Cake
Ingredients:
- 1 blueberries
- 1 raspberries
- 2 lemon juice
- 1 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/2 cinnamon
- 3/4 sugar
- 1/2 milk
- 1 egg
- 1/4 butter
- 1 vanilla
- 1 sugar
- 1 cornstarch
- 1 boiling water
Instructions:
1. Put blueberries, raspberries and lemon juice in an 8X8 baking pan.
2. Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar.
3. Beat in milk, egg, melted butter and vanilla. Spread over berries.
4. Mix together 1 cup sugar and cornstarch.
5. Sprinkle over the batter.
6. Pour boiling water over it all, DO NOT STIR!
7. Bake at 350F for 40-50 minutes or until done.
Title: Lemon Dessert With Raspberries
Ingredients:
- 1 sugar-free lemon gelatin
- 1/2 boiling water
- 12 fresh raspberries
- 1/3 sugar
- 2
- 1
Instructions:
1. Spray the bottom of an 8" springform pan with non stick spray, set aside.
2. In a large bowl, dissolve the lemon gelatin in the boiling water.
3. Add the evaporated skim milk & lemonade concentrate & stir.
4. Cover & refrigerate for 1.5 hrs, stirring occasionally, until the mixture mounds when spooned.
5. Take the gelatin mixture out of the refrigerator and beat with an electric mixer on med-high speed for 5-6 minutes until the mixture is fluffy.
6. Arrange the angel food cake cubes in the bottom of the 8" springform pan, pour gelatin mixture over cakes cubes.
7. Cover and refrigerate for at least 4 hrs.
8. Stir together raspberries & sugar, cover & refrigerate for at least 2 hrs.
9. To serve: remove sides of springform pan.
10. Cut dessert into 12 wedges and place on dessert plates.
11. Top each serving with raspberries & serve.
Title: Typsy Laird - Scottish Drambuie Trifle for a Burns Night Supper
Ingredients:
- 1 sherry wine
- 12 fresh raspberries
- 1 frozen raspberries
- 2 bananas
- 12 caster sugar
- 2 milk
- 1/2 caster sugar
- 1 vanilla essence
- 8
- 5
- 2
- 1
- 3
Instructions:
1. How To Make Scottish Typsy Laird Sherry Trifle.
2. Put the sponge into the bottom of a large glass bowl. Spread the raspberry jam over the sponges.
3. Mix the sherry and the drambuie in a glass and then sprinkle the liquid over the sponge base.
4. Once the liquid has soaked into the sponge then add a layer of raspberries and the bananas. (Bananas are an optional ingredient and may not appear in many traditional recipes for Typsy Laird.).
5. How to make the Egg Custard.
6. Make the custard by whisking the egg yolks, the sugar and the vanilla essence until it becomes pale and creamy.
7. Add the cream and milk from the custard ingredients to a saucepan and heat the mixture until it reaches boiling point. Stir this into the custard mixture.
8. Put this mixture into a new saucepan and stir continuously over a low heat. The mixture should now start to thicken. Once thick pour into a separate bowl and set aside to cool, sprinkle a little sugar over the top to avoid a "skin" forming.
9. Once cooled, pour the egg custard over the layered fruit and alcohol soaked sponge. Spread out it out evenly - again, sprinkle with a little sugar to avoid a skin forming.
10. Whip the double cream then add the sugar and spoon this mixture onto the custard.
11. Decorate with the toasted almonds.
Title: Lime-Scented Mango-Strawberry Salad
Ingredients:
- 3/4 sugar
- 2 lime zest
- 1/4 fresh lime juice
- 3 strawberries
- 3 mangoes
Instructions:
1. Combine sugar and 1/3 cup water in a small saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until sugar has dissolved, about 3 minutes. Remove from heat and let cool. Stir in lime zest and juice; let cool to room temperature.
2. Mix strawberries with mangoes in a large bowl. Add syrup and gently stir until well mixed. Refrigerate at least 30 minutes or until ready to serve.
Title: Nana's Chocolate Chip Brandy Pound Cake
Ingredients:
- 1 cream cheese
- 1 butter
- 2 vanilla extract
- 1 brandy
- 2 eggs
- 4 flour
- 2 1/4 cornstarch
- 1 baking powder
- 1/2
- 1
Instructions:
1. Preheat the oven to 325 degrees.
2. Cream the cream cheese and the butter together until light and fluffy.
3. Add the sugar and cream well.
4. Add the vanilla and the brandy, mixing well.
5. Add the eggs one at a time, mixing well each time.
6. Sift the flour, cornstarch and baking powder together, and fold in the chocolate chips.
7. Add the dry ingredients/chips to the egg/sugar mixture gradually, mixing well after each addition.
8. Heavily grease a bundt or a 10 inch tube pan, and pour the cake batter into the pan.
9. Bake at 325 degrees for 30 minutes.
10. Reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
Title: A Mid Winter's Cherry Cranberry Trifle
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 instant pudding mix
- 1 cherry pie filling
- 1
Instructions:
1. Combine Eagle Brand and water. Add pudding mix; beat about 2 minutes. Chill until just thickened, about 15 minutes. Fold in whipped topping.
2. Spoon 1/3 of the pudding mixture into 3L: serving bowl; top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture. Repeat with remaining cake cubes, pie filling and pudding mixture.
3. Cover and chill overnight.
Title: Kate's Oatmeal Banana Cookies
Ingredients:
- 1/4 canola oil
- 1 brown sugar
- 1/4 water
- 1 vanilla extract
- 1 banana
- 1/2 all-purpose flour
- 1/2 whole wheat flour
- 1 salt
- 1/2 baking soda
- 3 old fashioned oats
- 1/2 raisins
- 1/4 applesauce
Instructions:
1. Preheat oven to 350 F.
2. In a large mixing bowl, cream together the oil, sugar, water, vanilla, banana & applesauce if using.
3. In a separate bowl, combine flours, salt & soda.
4. Add the dry ingredients to the creamed mixture and blend well.
5. Add in raisins, nuts, &/or chocolate chips if using.
6. Drop by teaspoonfuls onto greased cookie sheets, & bake for 12-15 minutes.