lumicero/recipes-ing2inst huggingface dataset:
Title: Why-I-Joined-Zaar Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 ground cinnamon
- 1 3/4 white sugar
- 1 eggs
- 3 vanilla extract
- 1 carrots
- 2 flaked coconut
- 1 walnuts
- 1 crushed pineapple
- 1 cream cheese
- 1 butter
- 1/4 icing sugar
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
3. Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
4. Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
5. To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
Title: Best-Ever Chocolate Chip Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1 butter
- 1/2 light brown sugar
- 1 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 old fashioned oats
- 1
Instructions:
1. in a small bowl mix together flour, baking soda and cinnamon.
2. in a large bowl beat together butter, brown sugar and granulated sugar at medium speed intil light and fluffy. beat in egg and vanilla.
3. at low speed, beat in flour mixture intil blended. fold inoats and chocolate chips. cover with plastic wrap;chill for 1 hour.
4. preheat oven to 350 f grease 2 baking sheets.
5. shape dough into 1-inch balls. place cookies, 2 inches apart,on prepared baking sheets. flatten each cookies slightly.
6. bake cookies intil lightly browned around edges, 10 to 12 minutes. transfer baking sheets to wire racks to cool slightly. transfer cookies to racks to cool completely.
Title: Danny's Wasp Cake
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 1
Instructions:
1. Mix puddin with milk and bring to a boil.
2. Dump in box of cake mix.
3. Stir and pour into a greased 9x13 inch pan.
4. Sprinkle on butterscotch morsels.
5. Bake in 350 degree oven for 30 minutes.
6. Let cool and serve.
Title: Best Ever Strawberry Napoleons
Ingredients:
- 0.5 puff pastry
- 1 Jello Instant Vanilla Pudding Mix
- 1 milk
- 1 3/4 frozen sweetened strawberries
- 1 chocolate curls
- powdered sugar
- fresh strawberries
Instructions:
1. Thaw 1/2 box puff pastry dough at room temp for about 45 minutes.
2. Cut into 6 squares for larger deserts or 24 squares for smaller ones.
3. Bake according to package directions, let cool completely.
4. Seperate each sqare into a top and bottom.
5. Mix pudding and 1 3/4 cup cold milk for about two minutes then add almond extract.
6. For larger desserts spoon a heaping tablespoon of filling onto bottom pastry, then add about a teaspoon off strawberries.
7. Top with top pastry and finish off with a dollop of whipped cream and a sprinkle of confectionary sugar. (very chic!).
8. For smaller desserts do the same but save out 8 tops. dollop about 2tsp of filling and a few strawberries on the bottom, add another pastry(not the top) then more filling and strawberries. Then add the top and garnish. Serve imediately or refrigerate upto 24 hours.
9. It's VERY EASY!
Title: My Nanna's Stove Top Rice Pudding/Rice Custard
Ingredients:
- 1 rice
- 2 milk
- 1 heavy cream
- 1 sweetened condensed milk
- 1/4 - 2/3 vanilla
- 1 sugar
- cinnamon
Instructions:
1. Add all ingredients, exept the cinammon in a heavy based pot.
2. Cook over a low/medium heat for 35-45 minutes, stirring often until you get the texture of rice that your family likes (we like it VERY soft).
3. Do not let this boil.
4. Serve hot, warm or cold.
5. Sprinkle cinnamon over the top. I like to add homemade stewed apples.
6. If you choose to refrigerate this, wait until it has stopped steaming.
7. Careefully press the plastic wrap down and over the rice pudding so that it is touching to stop a skin forming.
Title: Quick Doughnut "holes"
Ingredients:
- 2 eggs
- 1 baking powder
- 1 all-purpose flour
- 2 sugar
- 2 vanilla yogurt
- 3 canola oil
- 1/4 powdered sugar
Instructions:
1. Heat the 3 cups of oil in a very deep frying pan or a pot.
2. Mix flour, sugar and baking powder in a bowl.
3. Add eggs and yogurt to the flour mixture and mix well.
4. Place the dough into the hot oil by tablespoon measure (you can test the oil by dropping a small amount of dough and if the oil bubbles around it immediately, it is ready for frying).
5. Fry the doughnuts on one side until golden-brown, then turn with a fork and fry on the other side.
6. Remove the doughnuts onto a plate lined with a couple of paper towels to drain the excess oil off.
7. Once cooled a little, dust with some powdered sugar and enjoy!
Title: Honey and Oat Cookies
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1/2 granulated sugar
- 2 honey
- 1 all-purpose flour
- 1 rolled oats
- 1 baking soda
- 1/2 salt
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 1
Instructions:
1. Preheat oven to 375.
2. Line cookie sheets with parchment paper.
3. Cream butter and sugar together in a med bowl until light and fluffy.
4. Beat in the honey and egg yolk.
5. Stir in flour, oats, baking soda, salt, cinnamon, nutmeg and cloves.
6. Roll dough into 14 equal sized balls.
7. Place balls on prepared cookies sheets, leaving approx 3 inches between to allow for spreading.
8. Bake 8-10 minutes or until golden brown and just firm.
9. Cool on a rack.
Title: Cool and Creamy Pineapple Squares
Ingredients:
- 15 skim milk
- 1 instant pudding mix
- 1 fresh pineapple
- 1 1/2 low-fat yogurt
- 3/4
- 1
Instructions:
1. Cover bottom of 13x9-inch pan with graham wafers.
2. Add milk to dry pudding in large bowl. Beat with wire whisk 2 minutes or until well blended. Stir in pineapple and yogurt; spoon over wafers. Top evenly with whipped topping; cover.
3. PINA COLADA SQUARES: Prepare as directed. Sprinkle with 1/4 cup toasted shredded coconut just before serving.
4. SUBSTITUTE: 1 can (398ml) pineapple tidbits in juice, well drained, for the chopped fresh pineapple.
Title: Grandma Lou Lou's Chocolate Layer Bars
Ingredients:
- 1 egg
- 1 butter
- 1/2 coconut flakes
- 2 chocolate chips
- 1 sweetened condensed milk
- 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Combine cake mix, egg and butter.
3. Press firmly into a greased 9 by 13 inches pan.
4. Sprinkle coconut over top, then chocolate chips, then nuts.
5. Cover with condensed milk.
6. Bake 30 minute.
7. Cool. cut into 2 squares.
8. Store in refrigerator.
Title: Crunchy Apple and Banana Crumble
Ingredients:
- 3 granny smith apples
- 3 cinnamon
- 1 rolled oats
- 3 pecans
- 6 coconut
- 2 butter
- 1 margarine
- 1 honey
- 1 bananas
- 2
Instructions:
1. Peel, quarter and core apples, place in saucepan with nectar and cinnamon. Cover and cook. If you aren't using the nectar just add a little water to the saucepan with the cinnamon to soften the apples. Cook until apples are soft.
2. In a bowl mix by hand oats, biscuits. coconut,nuts, marg/butter and honey.
3. Spoon apple into a 9" greased pie dish.
4. Top with sliced banana and sprinkle the crumble mix over the fruit.
5. Cook in a pre-heated oven for 15mins or until the crumble is golden.
6. Serve warm with scoops of vanilla icecream.
7. NOTE: If Arrowroot biscuits are unavailable try any sort of sweet plain biscuit in it's place.
Title: Apple Pecan Layer Cake
Ingredients:
- 2 1/2 flour
- 2 sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 1/2 applesauce
- 3/4 eggs
- 2 pecans
- 1/2 butter
- 1/2 powdered sugar
- 4 1/2
- 6 -8
Instructions:
1. Heat oven to 350F degrees.
2. Grease and flour 2 9in cake pans.
3. In lg bowl mix first 6 ing.
4. Add applesauce, oil, and eggs.
5. Blend until moistened.
6. Beat on hi for 2 minutes.
7. Stir in pecans.
8. Pour into pans, bake 35 minutes, or until toothpick comes out clean.
9. Remove from pans, cool.
10. -------frosting-------.
11. In small heavy saucepan, on med heat, heat butter until light golden brown, stirring constantly.
12. Remove from heat, cool.
13. In lg bowl mix powdered sugar, 4 T of the apple juice and the butter.
14. Beat until well blended.
15. Add more apple juice as needed to make the right spreading consistency.
Title: The Best Cinnamon Chip Snickerdoodles
Ingredients:
- 1 1/2 white sugar
- 1/2 butter
- 2 vanilla
- 2 eggs
- 2 2/3 flour
- 1 cream of tartar
- 1/2 baking soda
- 1/4 salt
- 12 cinnamon
- 1
Instructions:
1. Preheat oven to 400. Line baking sheets with parchment paper. I did not line my paper--I used butter wrappers to grease baking sheets instead.
2. With an electric mixer, beat 1 1/2 cups of the white sugar, butter, vanilla, and eggs.
3. Blend in the flour, cream of tartar, baking soda, salt, and 1/2 teaspoon cinnamon. Stir in cinnamon chips. Shape dough into 1 inch balls.
4. In a small bowl, combine 3 tablespoons sugar and a teaspoon of ground cinnamon. Roll dough in cinnamon and sugar mixture and place 2 inches apart on prepared baking sheets.
5. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets to wire racks to cool completely.
Title: "best" Baked Apples
Ingredients:
- 4 baking apples
- 4 maple syrup
- 1/2 apple cider
- ground cinnamon
Instructions:
1. Peel 1-inch around tops of apples. Place apples in microwave-safe casserole dish. Pour cider around apples. Fill each apple with 1 tablespoon syrup and dust lightly with cinnamon.
2. Cover and microwave on HIGH for 10 minutes or until for tender.
Title: Fluffy and Yummy Buttercream Frosting
Ingredients:
- 1 vegetable shortening
- 1 butter
- 2 vanilla
- 4 milk
- 2 water
- powdered sugar
Instructions:
1. Cream Butter in a mixing bowl with an electric mixer.
2. Add shortening and cream together.
3. Add powdered sugar, vanilla, milk or water.
4. Mix on low for one minute.
5. Scrape the sides of your bowl with a plastic spatula.
6. Mix on high till light and fluffy (about 5 minutes).
Title: Bananas With Rum
Ingredients:
- 1 sugar
- 1/2 fresh lemon juice
- 1 butter
- 2 white rum
- 6 bananas
Instructions:
1. Preheat oven to 400°.
2. In a saucepan, mix the sugar, lemon juice, butter and rum together and simmer for 10 minutes.
3. Peel the bananas and slice them in half, lengthwise. Place bananas cut side down, in a buttered baking dish and pour the hot syrup over them.
4. Bake for 30 minutes at 400°, turning once. Let cool.
Title: Pecan White Chocolate Chip Cookies
Ingredients:
- 1/2 margarine
- 1/2 unsalted butter
- 1 white sugar
- 1 brown sugar
- 1 vanilla
- 2 eggs
- 1 1/2 oatmeal
- 2 3/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 pecans
- 1 white chocolate chips
Instructions:
1. Preheat oven to 375°F.
2. In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla.
3. Stir in oatmeal.
4. Sift flour, baking powder, baking soda into the mix. Stir together until combined.
5. Add in pecans and white chocolate chips.
6. Bake at 375°F for 10-12 minutes or until done to your liking.
7. *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.
Title: Sharp Cheese Pastry ( for Apple Pie)
Ingredients:
- 2 enriched flour
- 1/2 salt
- 1/2 sharp cheddar cheese
- 2/3 butter
- 4 -5
Instructions:
1. Sift together the flour and salt.
2. Stir in grated sharp cheese.
3. Cut in cold butter.
4. Slowly add ice water and mix lightly with a fork.
5. Divide into 2 balls.
6. Chill at least 25 minutes.
7. Sprinkle some flour on flat surface.
8. Roll first ball of dough out slightly thinner than the regular plain pie pastry.
9. Line 9-inch Pyrex pie plate with this crust.
10. Dot with 2 tablespoons butter, cut up.
11. Fill with your choice of apple pie filling.
12. Sprinkle more flour and roll out second ball of dough.
13. Cover filled pie with the second pie crust.
14. Crimp pie crust.
15. Bake in preheated 450 degree oven 10 minutes.
16. Reduce heat to 350 degrees and bake about 40 minutes more.
Title: Raspberry Amaretto Angel Trifle
Ingredients:
- 1 custard
- 1 fresh raspberry
- 2 kiwi
- 1/2 Amaretto
- 2 water
- 1/4
- 5 3/4
- 3
Instructions:
1. Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.
2. Arrange half of cake cubes in a 2 quart trifle bowl or glass bowl, brush with half of raspberry mixture.
3. Spoon half of the custard over raspberry mixture.
4. Next spread 1 pint of fresh raspberries over first layer of cake and raspberries/amaretto mixture.
5. Place sliced kiwi around edge of bowl so it looks like the slice is standing up.
6. Repeat layers with remaining cake cubes, raspberry/amaretto mixture and custard.
7. Sprinkle evenly with toasted almonds.
8. Cover and chill at least 30 minutes.
Title: Fresh Pear or Apple Cake
Ingredients:
- 2 vanilla
- 2 sugar
- 1 eggs
- 2 self rising flour
- 3 pears
- 3 apples
- 1 nutmeg
- 1 cinnamon
- 1/2
- 1/4
Instructions:
1. Mix all ingredients in mixer.
2. Pour into sprayed bundt pan or individual mini-pans.
3. Bake @ 350 degrees about an hour.
4. **If using all purpose flour add 1/2 teaspoon salt and 1/2 teaspoon baking soda.
Title: Rum Cake
Ingredients:
- 1 pecans
- 1 eggs
- 3 water
- 1/3 light rum
- 1/2 butter
- 1/2 water
- 1/2 sugar
- 1/4 rum
- 1
- 1/2
Instructions:
1. Grease and flour bundt pan. Sprinkle nuts on bottom of pan.
2. Mix all ingredients and pour over nuts.
3. Bake 1 hour at 350 degrees. Cool.
4. Invert on serving platter, prick top & sides with a fork.
5. Pour glaze over cake.
6. Glaze:
7. Melt butter in saucepan stir in water & sugar.
8. Boil for 5 minute.
9. Remove from heat add rum.
10. Pour over cake.
11. You may not want to use all the glaze the cake will get soggy on the bottom.
Title: Baked Apple Dessert
Ingredients:
- 1 apple
- 2 brown sugar
- 1/4 cinnamon
- 2 old fashioned oats
Instructions:
1. Preheat oven to 350*.
2. Slice apple into bite size chunks in a bowl.
3. Combine all ingredients and toss until evenly coated.
4. Pour mixture into a piece of foil and fold. Set foil on tray and place in oven for 20-30 minutes.
5. Place in bowl and enjoy. Its also very good with Dreyer's sugar free slow churned frozen yogurt.
Title: Strawberry Trifle
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 boiling water
- 2 frozen strawberries
- 2 Cool Whip
- 1
Instructions:
1. Dissolve the Jello in the boiling water. Stir until dissolved.
2. Add the frozen strawberries, breaking them into chunks. Let stand 5 - 10 minutes until partially set. Refrigerate if necessary.
3. Whip the mixture until fluffy.
4. In a trifle dish or large glass bowl, layer 1/2 the jello mixture, 1/2 the cake and 1/2 the Cool Whip (in that order). Repeat layers.
5. Refrigerate several hours or overnight.
Title: Butterscotch Mousse
Ingredients:
- 1 cashews
- 1 dates
- 1 water
- 1/8 nutmeg
- 1/2 cinnamon
- 1/2 kiwi fruits
- 6
Instructions:
1. In a food processor, grind the cashews approximately 2 minutes until they are the consistency of ground meal. Add the dates and process 1 minute or until you reach a pasty consistency.
2. Gradually add the water and blend until smooth and creamy. Add the nutmeg, cinnamon, and butterscotch extract and process a couple more seconds until completely blended.
3. Serve in chilled glasses layered with slices of kiwi.
Title: Kelli's Carrot Cake [Oil-Free]
Ingredients:
- 2 sugar
- 1/2 unsweetened applesauce
- 2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1/2 nutmeg
- 1 crushed pineapple
- 2 eggs
- 2 carrots
- carrots
Instructions:
1. Cake:
2. Preheat oven to 350 F (180 C).
3. Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
4. In another bowl you will mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional).
5. Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
6. Pour into greased cake pan(s) and place in oven.
7. Bake for 30-40 minutes until inserted toothpick comes out clean.
8. Icing:
9. Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
10. Wait at least 1 hour for cake to cook before icing.
Title: Ginger Pistachio Biscotti
Ingredients:
- 2 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 1/2 brown sugar
- 3 eggs
- 3 orange zest
- 1 pistachios
- 1 1/4 preserved gingerroot
Instructions:
1. Heat oven to 350F, butter and flour a cookie sheet.
2. Mix flour, Baking Powder and salt, stir well, set aside.
3. Beat the butter and sugar until fluffy, add one egg at a time and beat after each addition Stir in the orange zest, pistachios and ginger.
4. Stir in the flour a bit at a time, make sure it is evenly mixed in.
5. Your dough should easily hang together but be pliable.
6. Divide the dough in half and shape each piece into a log approx 1/2" high 2" across and about 14" long (Do not have the log too thick or too wide or the biscotti will not dry enough) Bake for 25-30 minutes- They will be almost golden on top and cooked through Turn oven down to 300F.
7. Cool logs for apprx 12 minutes.
8. Cut them across into 1/2" slices, place them on the cookie sheet with a bit of space between slices Return to oven for a further 15 minutes, turn off oven and let the biscotti sit in the cooling oven.
9. The biscotti should be dry in the center of the slice Cool completely and place in an air tight container- They keep well in the tin but you may freeze them if you wish.
Title: After-Dinner-Mint Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1 baking powder
- 1 egg
- 1/4 all-purpose flour
- 3 shortening
- 2 1/4
- 1/2
- 1
Instructions:
1. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and enough food coloring to tint light to medium green. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or until easy to handle.
2. Roll one half of dough between two sheets of waxed paper into an 8x7-inch rectangle. Peel off top sheet of waxed paper. Sprinkle half of crushed cookies evenly over dough to within 1/4 inch of all sides. Roll up, jelly-roll style, starting from one short side, removing bottom sheet of waxed paper as you roll. Pinch to seal. Repeat with remaining dough and crushed cookies. Wrap rolls in waxed paper or clear plastic wrap. Chill about 4 hours or until firm.
3. Remove one roll of dough from the refrigerator. Unwrap and reshape slightly, if necessary. Cut dough into 1/4-inch-thick slices. Place 2 inches apart on an ungreased cookie sheet.
4. Bake in a 375 degree F oven for 8 to 9 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on wire racks. Repeat with remaining roll of dough. If desired, melt together chocolate and shortening in a heavy saucepan over low heat; drizzle over cookies.
Title: Prize Shortbread
Ingredients:
- 2 all-purpose flour
- 1 butter
- 1/2 icing sugar
- 1/2 salt
- 1/8 nutmeg
- 1
Instructions:
1. Soften butter slightly, but do not allow to become oily.
2. Stir in sugar, salt, nutmeg and egg yould with a wooden spoon.
3. Add the flour, a little at a time, until mixture is too stiff to work with a spoon.
4. Turn onto floured board and knead lightly, drawing in flour all the time until dough just begins to crack.
5. Roll out to 1/4" thickness and cut as desired. Place on ungreased cookie sheet.
6. Bake at 350 for 10 minutes or until delicately brown. Dough may be sprinkled with coloured sugar or sprinkles before baking if desired.
Title: Easy Bananas Foster
Ingredients:
- 1/4 brown sugar
- 1/8 cinnamon
- 1/8 nutmeg
- 2 margarine
- 1 banana
- 1/4
- 1
Instructions:
1. In a small saucepan, combine all ingredients except rum extract. and bananas.
2. Cook over low heat, stirring occasionally until sugar is dissolved and mixture is smooth; bring to a boil.
3. Remove from heat; stir in rum extract and bananas.
4. Serve over vanilla ice cream.
5. Serving size is 1/3 cup.
Title: Hawaiian Fruit Salad With Banana Dressing
Ingredients:
- 1 pineapple
- 1 cantaloupe
- 1 honeydew melon
- 1 papaya
- 1 green grape
- 1 strawberry
- 2 bananas
- 1 sour cream
- 1/4 brown sugar
- 1 1/2 lemon juice
Instructions:
1. Prepare Banana Dressing:.
2. Combine dressing ingredients in blender, and blend until smooth 15-20 seconds. Refrigerate 2 hours.
3. Combine all cut fruits in a large bowl and toss together gently.
4. Mound fruit on individual, lettuce lined plates. Serve Banana Dressing in a gravy boat, or pour dressing over individual fruit salads.
Title: Meringue Powder Royal Icing
Ingredients:
- 2 water
- 1/4 icing sugar
- 2 1/3
Instructions:
1. In bowl, beat meringue powder with water until combined.
2. Gradually beat in icing sugar til very stiff, about 4 minutes.
3. Cover with damp cloth to prevent drying out.
Title: Sweet Potato Casserole
Ingredients:
- 4 sweet potatoes
- 2 butter
- 3 butter
- 3 flour
- 1/2 brown sugar
- 1/2 pecans
- 1/2 cinnamon
Instructions:
1. Bake potatoes until tender and caramelized (about 45 min @ 400 degrees).
2. Take skin off when cooled and able to handle.
3. Put in a large bowl and mash with butter.
4. Pour into a buttered casserole and top with the pecan topping.
5. Bake at 350 degrees for 45 minutes.
Title: Julie Doolittle's Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 vanilla
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 peanut butter
- 3 flour
- 1/8 salt
- 2 baking soda
- 1
Instructions:
1. Cream the first 4 ingredients.
2. Add eggs, beat. Add peanut butter, beat.
3. Mix in dry ingredients.
4. Roll into balls and then coat in sugar.
5. Bake on ungreased pan at 375 degrees for 8-10 minutes.
6. Remove and immediately smoosh kiss into cookie.
7. Let cool on the pan.
Title: Polenta Biscotti
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 lemon zest
- 2 lemon juice
- 2 1/2 flour
- 1/2 cornmeal
- 1 1/2 baking powder
- 1/2 salt
- 1 pecans
Instructions:
1. Cream together butter and sugar.
2. Add eggs, one at a time.
3. Stir in vanilla, peel and juice and set aside.
4. Mix flour, polenta, baking powder and salt thoroughly.
5. Mix flour and egg mixtures and nuts.
6. Shape into two logs about 2 inches by 14 inches and put on greased baking sheet.
7. Bake at 325°F for 25 minutes or so till golden on edges.
8. Cool 10-15 minutes.
9. Cut into ¾-inch slices.
10. Put back onto baking sheet and bake about 20 minutes until golden on the bottom.
11. Turn over and bake another 20 minutes or so, until golden all over.
Title: Chocolate Parfait
Ingredients:
- 1 fat-free sugar-free instant chocolate pudding mix
- 2 skim milk
- 1/2 vanilla
- 2 Cool Whip Lite
Instructions:
1. Beat pudding mix into milk in bowl with whisk 2 minutes.
2. Add vanilla and cool whip lite and continue to whisk until smooth.
3. Pour into glasses (I use wine glasses for a nice touch!).
4. Refrigerate till ready to serve -- at least 5 -10 minutes.
5. Presto!
Title: Mom's Apple Pie.
Ingredients:
- 4 eggs
- 5 apples
- 1 sugar
- 1 flour
- 1 baking soda
- 1 vinegar
- 4 sour cream
Instructions:
1. Preheat the oven to 360.
2. Mix eggs well. Then add the sugar and mix together.
3. Add sour cream and flour to the mix.
4. Put baking soda in a spoon n pour vinegar on top so it fizzes.
5. Add it to the mixture n blend everything together.
6. Peel and core the apples. Cut into wedges. Then mix them in the mixture.
7. Spray the pan n pour the mixture. Bake for about 35 mins or until golden brown. Check if inside is cooked with toothpick.