lumicero/recipes-ing2inst huggingface dataset:
Title: Crustless Pumpkin Pie
Ingredients:
- 14 unflavored gelatin
- 2 water
- 1 pumpkin
- 1 brown sugar
- 1/2 vanilla
- 1 cinnamon
- 1 ground ginger
- 1/2 nutmeg
- 1/2 allspice
- 1/8 clove
- 1/8
Instructions:
1. In a meduim bown, add gelatin to water, allowing to settle until softened, 5-10 minutes.
2. In a small saucepan, bring 1 c of the milk just to boiling and gradually add to gelatin, stirring constantly.
3. Stir in the remainder of the ingredients.
4. Pour mixture into greased (I recommend using cooking spray) 9" pie plate.
5. Refrigerate 3-4 hours or until firm. Garnish as desired and serve.
Title: Coffee Cup Cookies
Ingredients:
- 1/2 unsalted butter
- 3 cream cheese
- 1 flour
- 2 flour
- 2 egg
- 1 instant coffee
- 2 sugar
- 2
- 1/2
Instructions:
1. In a small bowl beat the butter and cream cheese. Add the flour unti completely incorporated. Chill one hour. Shape into 24, 1 inch balls and press into mini-muffin pans being sure to cover the sides and bottoms. Place a chocolate kiss in each cookie.
2. Beat together the egg, coffee, cocoa and sugar and spoon over each kiss. Bake on the upper middle rack of your oven at 325* for 22-25 minutes.
3. Keep in a cool place in an airtight container or freeze.
Title: Fried Bananas (Bananas Fritas)
Ingredients:
- 4 bananas
- 40 butter
- 1/4 rum
- 4 sugar
- 1 cinnamon
Instructions:
1. Peel the bananas, making sure the are riped but firm.
2. Cut the in half length-wise and place in pan with butter and cook for 2-3 minutes, carefully adding in your rum.
3. Remove from heat place on serving plates and sprinkle with the sugar and cinimon over top.
Title: Cry Baby Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 molasses
- 2 eggs
- 4 1/2 flour
- 2 cinnamon
- 2 ginger
- 1/2 salt
- 2 baking soda
- 1 raisins
- 1
Instructions:
1. Cream shortning, sugar, molasses and eggs together.
2. In a seperate bowl, sift flour, cinnamon, ginger, salt and.
3. soda together.
4. Stir in raisins and nuts.
5. Alternately add flour mixture and coffee, beating well after each addition.
6. Drop from a teaspoon onto greased cookie sheets.
7. Bake in a moderate oven (350 F) until done, about 7-10 minute.
Title: Banana Bread Pudding from Williams Sonoma
Ingredients:
- 5 bananas
- 3 eggs
- 2 sugar
- 4 heavy cream
- 1/2
- 2
Instructions:
1. Preheat oven to 300 degrees.
2. Place bread cubes on a baking sheet. Toast in oven until dried about 15 minutes, watching carefully so they don't brown. Let cool to room temperature, Place bread cubes in a large bowl and add vanilla waffers pieces. Set aside.
3. Increase oven temperature to 375 degrees, Place bananas on foil-lined baking sheet. Roast until peels are blackened, the juices ooze out and the bananas are very soft, about 45 minutes.
4. Meanwhile, in a bowl, whisk together whole eggs, egg yolks, and sugar. Set aside. In a saucepan over medium heat, warm the cream until it just simmers.
5. Scoop banana flesh into a blender. Pour any juices from the baking sheet into the blender and blend until a smooth puree forms. Gently whisk the puree into the warm cream. Slowly whisk about half the cream mixture into the egg mixture, then whisk the egg mixture into the saucepan with the remaining cream mixture. Pour the custard over the bread cubes and vanilla wafer mixture. Let stand, stirring occasionally,until ther bread cubes are very soft, about one hour. Not all of the custard will be absorbed.
6. Reduce the oven temperature to 350 degrees. Bring a pot of water to boil over high heat. Pour the bread mixture into an 8" square, nonstick pan and place the pan into a nonstick 9x13" pan. Fill the larger pan with boiling water to reach 1/2 way up sides of 8" pan. Cover larger pan with foil and bake for 40 minutes, Remove foil, increase oven temperature to 400 degrees and bake additional 25 minutes. Remove both pans from oven, remove 8" pan from water bath and allow to cool for 10 minutes. Serve warm or at room temperature with vanilla ice cream.
Title: Really Yummy Gooey Chocolate Pudding
Ingredients:
- 170 dark chocolate
- 55 butter
- 2 eggs
- 1 granulated sugar
- 45 flour
- 30 vanilla essence
- 2 -3
Instructions:
1. Butter ramekin dishes, you can also use one big dish if you want to. Preheat your oven to 180oC.
2. Heat a saucepan of water and balance a glass bowl on top, the base should not touch the water.
3. In the glass bowl on top melt the chocolate and butter. Be careful to not get any water in the bowl. Keep stirring constantly so there are no lumps.
4. Remove the bowl from the heat and replace it with another clean bowl. In this bowl add the eggs and sugar and vanilla.
5. Whisk this with an electric blender until the mixture looks light, smooth and foamy. The texture should resemble soft mousse. This step can take up to 10 minutes, don't worry - it's worth it in the end!
6. When this is done take the bowl off the saucepan.
7. Gently fold in the chocolate mixture, keeping the mixture light and airy.
8. Then fold in the flour.
9. Pour the mixture into your buttered dish.
10. Put it in the oven for about 8-10 minutes, or until the sides have cooked but the middle is wobbly.
Title: Avocado Dessert - Sri Lanka
Ingredients:
- 3 avocados
- 1 caster sugar
- rum
Instructions:
1. Cut avocados in half lengthways. Remove seeds & reserve them. Scoop pulp from shells & mash smoothly w/a fork. Discard shells.
2. Add sugar to taste & stir in the cream.
3. Put in serving bowl, return seeds to the pulp, cover tightly w/plastic wrap & chill before serving. NOTE: The presence of the seeds in the puree is said to keep the avocado from discoloring, but the plastic wrap is always used as well.
4. To Serve: If desired, extra whipped & sweetened cream can be piped over the top of the dessert. While many favor adding rum for flavor, the delicate avocado flavor may be allowed to stand alone -- or -- the mixture can be divided & served both ways.
5. Personal Note: I would reserve the avocado shells & use them to serve this dessert.
Title: Crisp White Chocolate Chip Shortbread
Ingredients:
- 3/4 butter
- 3/4 powdered sugar
- 3/4 vanilla extract
- 1 1/3 flour
- 3 cornstarch
- 1/8 salt
- 1/2 white chocolate chips
- 3 granulated sugar
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, using an electric mixer on medium speed, cream the butter, powdered sugar, and vanilla until light and fluffy; scrape down sides of bowl as needed.
3. Reduce mixer speed to low; gradually blend in the flour, cornstarch, and salt; blend well. Gently stir in the chocolate chips.
4. Pat dough into an ungreased 15x10x1" jelly-roll pan; sprinkle with sugar.
5. Bake 15-20 minutes, or until edges are pale golden. Immediately cut into strips, diamonds, or squares; remove from pan when cool.
6. Store airtight.
Title: Scandinavian Apple Cake
Ingredients:
- 1/4 butter
- 3 sugar
- 3 cinnamon
- 2 applesauce
- 2 butter
- 2
Instructions:
1. Melt the butter in a frying pan.
2. Combine breads crumbs, sugar, and cinnamon- add to the butter in the pan and stir until mixed and golden brown.
3. Divide this mixture into three parts- placing the first portion into a greased deep dish pie plate.
4. Pour 1 cup of the applesauce on top to cover.
5. Continue with another layer of crumbs, then another layer of applesauce.
6. Sprinkle the remaining portion of bread crumbs on top of the last applesauce layer and dot with 2 Tbsp butter.
7. Bake in a preheated oven at 375°F for 25 minutes.
8. Allow to cool to room temp before serving.
Title: Easter Carrots (Chocolate Covered Strawberries)
Ingredients:
- 1 strawberry
- 1 chocolate
Instructions:
1. Wash and dry strawberries leaving top on.
2. Melt chocoate in a double broiler.
3. Dip strawberries holding top and cover as much as possible.
4. Dry on wax papaer lined cookie sheet, when almost dry, take piece.
5. of dental floss and run through top to look like carrot -- dry completely.
Title: Coconut Fruit Dip
Ingredients:
- 1 light sour cream
- 1
Instructions:
1. Crush macroons till sand type grains.
2. Add sour cream to taste.
3. I usually use a whole tub but you may not like to use less to make it sweeter.
4. Refrigerate until very cold, do not freeze.
5. Serve with fresh tropical fruits such as berries, pineapple, banana and melons.
6. Enjoy!
Title: Egg-Roll Apple Dumplings
Ingredients:
- 2 light brown sugar
- 1 1/2 cinnamon
- 1 cornstarch
- 1 vanilla extract
- 6 mcintosh apples
- 6
Instructions:
1. Preheat the oven to 375.
2. Spray six 2 3/4" muffin cups with nonstick cooking spray.
3. In a large bowl, combine the sugar, cinnamon, cornstarch, vanilla and 1 T water.
4. Add the apples; toss to coat.
5. Place 1 apple in the center of each egg roll wrapper.
6. Bring the corners up to the top of the apple, pressing and folding to seal the edges.
7. Stand each dumpling in a muffin cup and lightly spray the tops with nonstick cooking spray.
8. Bake until golden, about 20 minutes.
9. Cool on a rack 10 minutes; serve warm.
Title: Buttermilk Chocolate Cake
Ingredients:
- 1 hot water
- 1/2 flour
- 2 1/2 baking soda
- 1 salt
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 2 vanilla
- 1 buttermilk
- 1 powdered sugar
- 2 1/2 vanilla
- 1 1/2 crunchy peanut butter
- 1/2 milk
- 3 -5
Instructions:
1. In a small bowl, combine hot water and cocoa.
2. Mix until smooth; set aside.
3. In a medium bowl, combine flour, baking soda and salt.
4. Set aside.
5. In a large mixing bowl, cream butter and sugar.
6. Add eggs one at a time, beating well after each addition.
7. Stir in vanilla and buttermilk.
8. Add cocoa mixture and combine.
9. Gradually add flour mixture, mixing just until smooth.
10. Pour into prepared pan.
11. Bake at 350 degrees for 30 to 40 minutes, or until a toothpick inserted in center comes out clean.
12. Cool completely.
13. Frost with Peanut Butter Frosting.
14. Peanut Butter Frosting:
15. In a medium bowl, mix powdered sugar, vanilla and peanut butter.
16. Gradually add milk, beat until smooth and creamy.
Title: BBQ Bananas
Ingredients:
- 4 bananas
- 60 dark rum
- 50 demerara sugar
- 1 orange, juice and zest of
- 2 1/2 ground cinnamon
- 25 butter
- margarine
- ice cream
Instructions:
1. Cut 4 large rectangles of baking foil, peel the bananas (keeping them whole) and lay one on each piece of foil. Stab them carefully in several places with a small toothpick.
2. Mix together rum, sugar, orange juice and cinnamon, add to each parcel and place 1/4 of the butter on top of the banana in each parcel.
3. Carefully join up the long sides of the foil over the banana and fold over several times to seal, then fold up the short ends of the foil so that the liquid can not escape during cooking.
4. Place the parcels on the BBQ and grill for 15 minutes, turning them over once after 7 minutes.
5. Open the parcels carefully and transfer to serving dishes, pour over liquid that is left in the foil, decorate with orange slices and serve with whipped cream or icecream.
Title: So Easy Egg and Dairy Free Cupcakes
Ingredients:
- 1 water
- 1 1/3 banana
- 1/3 baking powder
- 1 vinegar
- 1
Instructions:
1. Preheat the oven to 350.
2. Line 24 muffin cups with cupcake papers.
3. Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
4. Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
5. Pour the batter into the muffin cups.
6. Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
7. Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
8. Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
9. Frost with a purchased dairy and egg free frosting or make your own to use.
10. I find that they are less crumbly if you refrigerate them overnight before serving.
Title: Pound Cookies
Ingredients:
- 1 vegetable shortening
- 1 sugar
- 1 vanilla
- 1 egg
- 5 flour
- sugar
- cinnamon
Instructions:
1. Pre-heat oven to 375 degrees.
2. Mix all ingredients together, starting with the shortening and adding each one in order. You can do this by hand or with a heavy-duty mixer.
3. Roll dough into 1 1/2 inch balls.
4. Place on ungreased cookie sheet.
5. Press with bottom of a small glass dipped in flour.
6. Bake 20 minutes.
7. When cookies are cool, dip in sugar-cinnamon mixture.
Title: Red Hot Baked Apples Ala Crock Pot
Ingredients:
- 8 apples
- 1/3 sugar
- 1/4 raisins
- 2 butter
- 1/4 water
- 1/2
Instructions:
1. Core apples at the stem end, taking care to make a wide opening & not go completely through the bottom. Then peel skin down 1 in from the top.
2. Mix sugar, raisins & cinnamon red hots.
3. Stuff apples tightly with the mixture (mounding at the opening as there will be ample stuffing mix) & dot each opening with butter.
4. Pour water into crock pot, add any leftover stuffing mixture to the water & add apples.
5. Cover & cook on low 7-8 hrs, medium for 6 hrs or high for 3-4 hours (NOTE: Cooking time may vary & I suggest fork testing the apples 1 hr ahead of the time you expect them to be finished).
Title: Peanut Butter Cupcakes
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 6 unsalted butter
- 3/4 brown sugar
- 1 egg
- 1 vanilla extract
- 1 milk
- 1/2
Instructions:
1. Preheat oven to 350°F Line muffin tin cupcs with paper cupcake liners.
2. Sift flour, baking powder and salt into a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute.
4. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.
5. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.
6. Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner.
7. Bake just until the tops feel firm and are lightly browned and a toothpick inserted in the center comes out clean, about 22 minutes. There will be cracks on the top.
8. Cool cupcakes for 10 minutes in the pan on wire rack.
Title: Instant Chocolate Mousse
Ingredients:
- 150 marshmallows
- 150 dark chocolate
- 50 unsalted butter
- 4 hot water
- 285 vanilla
- 1
Instructions:
1. Place the marshmallows, chocolate, butter and water in a pan until melted and combined.
2. Whip the cream and vanilla until firm peaks form then pour the chocolate mixture into the cream and fold together.
3. Chill for 5 minutes then serve.
Title: "almost" Starbucks Black Bottomed Cupcakes
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1 egg
- 1 salt
- 2 flour
- 3 sugar
- 2 baking soda
- 2/3 salt
- 2 water
- 1/2 white vinegar
- 2 vanilla
- 2/3
- 2
- 3
Instructions:
1. Set oven to 350 degrees.
2. Line 36 regular size muffin tins with paper liners.
3. In a bowl beat the cream cheese, sugar, egg and pinch of salt until fluffy and well combined.
4. Add in the chocolate chips; mix to combine and set aside.
5. For the cake batter; in a bowl sift together flour, sugar, cocoa, baking soda and salt.
6. In a small bowl whisk together water, oil, vinegar and vanilla; beat well until thoroughly combined.
7. Fill the liners 3/4 full with chocolate batter.
8. Drop about a teaspoon of the cream cheese mixture on top and in the middle of each chocolate batter.
9. Bake for about 20 minutes or until the cupcakes test done.
Title: Canadian Schmoo Cake
Ingredients:
- 6 cream of tartar
- 1/4 granulated sugar
- 1 vanilla
- 6 all-purpose flour
- 1 baking powder
- 1/2 pecans
- 1 granulated sugar
- 1 brown sugar
- 2 1/2 butter
- 2
- 1 1/2
- 1
- 2
Instructions:
1. In large bowl, beat egg whites with cream of tartar until soft peaks form. Add 1/2 cup (125 mL) of the sugar, 2 tablespoons (25 mL) at a time, beating until stiff peaks form.
2. In another large bowl, beat egg yolks and remaining sugar for about 4 minutes or until pale and thickened. Beat in vanilla. Combine flour and baking powder; stir into yolk mixture. Fold in one-quarter of the egg whites until combined; fold in remaining egg whites. Fold in pecans. Scrape batter into 10-inch (4 L) tube pan. Bake in centre of 325°F (160°C) oven for about 50 minutes or until firm to the touch.
3. Invert onto legs of pan. Let cool completely. Remove cake from pan. Cut cake horizontally into 3 layers.
4. Icing: In bowl, whip cream and sugar. Using 1 cup (250 mL) of the whipped cream, spread over top of bottom layer. Place second layer on top and repeat. Top with remaining layer; spread remaining cream over top and sides. Refrigerate for at least 30 minutes or up to 24 hours.
5. Butterscotch Sauce: In saucepan, whisk together brown sugar, cream and butter; bring to boil. Let cool completely. Drizzle some of the sauce over cake. Serve remaining sauce alongside.
Title: Banana Pudding
Ingredients:
- 1 1/2 sugar
- 2/3 all-purpose flour
- 1 salt
- 4 margarine
- 6 vanilla
- 2
- 1
Instructions:
1. Separate egg yokes and whites (discard whites or use for something else). Add the vanilla and magarine to the egg yokes. Beat and set aside.
2. Mix sugar, flour, and salt together thoroughly in medium saucepan. Slowly add milk, a little at a time, stirring to prevent lumps. Turn burner to medium heat and stir constantly until smooth and somewhat thick. (Pudding will thicken some while cooling).
3. Remove from heat and pour small amount into bowl with egg mixture, stirring while you add the hot pudding. Then add that mixture back into the hot pudding, stirring well.
4. Let pudding cool in pan for 15 minutes, stirring one time about half way through cooling. While it's cooling layer large bowl with vanilla wafers and place a layer of sliced bananas on top of wafers. After the 15 minutes, pour 1/2 of pudding over banana and wafer layer; repeat layer of wafer and banana then pour remainder of pudding over that. Top with a layer of sliced bananas with wafers on top this time. Chill and serve.
5. NOTE: I always tend to not scrape the pan real clean in order to make some 'Banana Bites' for the grandkids and adults alike. There are always a few extra wafers. Place a slice of banana on a wafer and top with a dollop of pudding -- presto 'Banana Bites' to tempt the tastebuds for pudding later.
Title: Sweet Potato Custard Pie
Ingredients:
- 1 eggs
- 2 sugar
- 1/4 salt
- 1/2 nutmeg
- 1/4 cinnamon
- 1/4 milk
- 1 raw sweet potato
- 1 3/4 butter
- 2 1/2
- 1
Instructions:
1. Combine eggs, sugar, salt, nutmeg, cinnamon, orange rind and milk.
2. Add sweet potatoes, grated just before adding to milk mixture.
3. Stir in melted butter.
4. Pour filling into pie shell.
5. Bake at 400 degrees Fahrenheit for 45 to 50 minutes, or until knife inserted 1 inch from edge comes out clean.
6. Serve slightly warm or cold.
Title: Triple Chocolate Pudding Brownies
Ingredients:
- 2 sugar
- 1 butter
- 2/3 cocoa powder
- 4 eggs
- 2 vanilla
- 1 1/3 flour
- 1 baking powder
- 1/4 salt
- 4 chocolate pudding
Instructions:
1. Cook sugar, butter and cocoa on medium heat till butter melts.
2. Remove from heat, add eggs and vanilla.
3. Add remaining ingredients.
4. Put in a greased 9x13 pan and sprinkle the M&M's on top.
5. Let stand for 10 minutes before baking! (this give it the glossy brownie crust when they are finished).
6. Cook at 350 for 25 minutes.
Title: Light and Healthy Cookies
Ingredients:
- 3 rolled oats
- 1/2 baking powder
- 1 pure vanilla extract
- 1 pistachios
- 1
- 2
Instructions:
1. Turn on the oven to 180°C.
2. In a large mixing bowl beat the egg whites until the soft peaks form. Add sugar and beat until it's light and creamy.
3. Add the rice cereal, the rolled oats and pistachios.
4. Add the baking powder and vanilla extract.
5. Stir with a wooden spoon until well combined.
6. Drop by a half full tablespoon onto a lightly greased baking tray.
7. I usualy simply line it with a baking baper.
8. Bake about 15 minutes, or until well browned and crispy.
Title: Rum Cream Pie
Ingredients:
- 6 white sugar
- 1 unflavored gelatin
- 1 water
- 1/2 heavy cream
- 1 dark rum
- 1/2 graham cracker
- 1 brown sugar
- 1/4 butter
- 1/4
Instructions:
1. Beat eggyolks until light, add sugar & stir well.
2. Soak unflavoured gelatin in room temperature water.
3. Put gelatin & water in saucepan over low heat, bring to a boil.
4. pour over sugar/egg mixture, stirring briskly.
5. Whip cream until stiff, fold it into sugar/egg mixture.
6. flavour with dark rum.
7. Cool until mixture begins to set then pour into pie shell.
8. Chill until firm.
9. sprinkle with shaved chocolate curls OR finely chopped nuts.
10. Garnish with more whipped cream if desired.
11. PIE CRUST:
12. Combine crushed graham cracker crumbs and brown sugar.
13. melt butter, add to crumbs mixture & mix well.
14. press into bottom & sides of pie dish.
15. Put into fridge to set hard, until ready for use.
Title: Lemon Pistachio Biscotti
Ingredients:
- 1/3 unsalted butter
- 2/3 granulated sugar
- 2 baking powder
- 1/2 salt
- 2 eggs
- 1 vanilla extract
- 4 lemon zest
- 2 all-purpose flour
- 1 1/2 unsalted pistachio nuts
- 1 powdered sugar
- 1 lemon zest
- 1 -2 lemon juice
- milk
Instructions:
1. FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
2. In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
3. Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
4. Beat in eggs & vanilla until combined.
5. Beat in lemon zest & as much of the flour as you can with the mixer.
6. Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
7. On lightly floured surface, divide dough into 3 equal portions.
8. Shape each portion into an 8-inch-long loaf.
9. Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
10. Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
11. Cool on cookie sheet for 30 minutes,
12. When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
13. Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
14. Turn slices over & bake 8-10 minutes more or until dry & crisp.
15. Transfer to wire rack & cool.
16. FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
17. Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
18. Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.
Title: Chocolate Dipped Ginger
Ingredients:
- 24 crystallized ginger
- 1/2 chocolate
Instructions:
1. Line baking sheet with parchment.
2. Brush off excess sugar from ginger.
3. Dip each piece of crystallized ginger into melted Victorian Epicure Belgian chocolate.
4. Place on Parchment let harden at room temperature for 1 hour.
Title: Healthy Oatmeal Raisin Spice Cookies (1 Ww Point)
Ingredients:
- 3/4 brown sugar
- 1/2 Splenda sugar substitute
- 3/4 raisins
- 2 rolled oats
- 1 all-purpose flour
- 1 whole wheat flour
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 baking soda
- 3/4 salt
- 1 unsweetened applesauce
- 1 eggs
- Egg Beaters egg substitute
- vanilla
Instructions:
1. Mix all dry ingredients.
2. Add in applesauce, egg and vanilla.
3. Mix until completely blended. You may need to finish mixing with your hands.
4. Shape into balls the size of walnuts. Place on a greased cookie sheet 2 inches apart.
5. Bake at 350 degrees F (175 degrees C) for 11-13 minutes until edges are lightly browned.
6. Cool 5 minutes on baking sheet, then remove cookies to baking rack to finish cooing.
Title: Peaches in Custard Sauce
Ingredients:
- 1 evaporated milk
- 1 2/3 water
- 1/2 nutmeg
- 1/8 vanilla instant pudding mix
- 3 1/2
Instructions:
1. Cut peaches into chunks. Place milk and
2. water in a bowl. Add nutmeg and dry
3. pudding mix. Beat slowly til smooth. Stir.
4. in peaches. Cover and chill overnight.
5. .