lumicero/recipes-ing2inst huggingface dataset:
Title: Autumn Orange Spice Cupcakes
Ingredients:
- 2 oranges
- 18 1/4 eggs
- 3 butter
- 1 3/4 confectioners' sugar
- 16
- 3/4
Instructions:
1. Preheat oven to 350°F Line 18 muffin cups with cupcake liners.
2. Grate 2 tsp zest and squeeze 3/4 cup juice from oranges. On medium speed, beat cake mix, eggs, orange juice, 1/2 c water, 1/4 c butter and 1 tsp zest until combined (30 secs). On medium-high speed, beat until smooth and thickened (2 mins).
3. Divide among liners. Bake 18-20 mins or until toothpick inserted into centers comes out clean. Cool 10 minutes Transfer to racks. Cool completely.
4. On medium speed, beat remaining 1 1/2 c butter until smooth. Gradually beat in sugar until light and fluffy (2 mins). Beat in remaining 1 tsp zest. If desired, tint frosting orange with food colorings, then transfer to pasty bag fitted with star or other decorative tip. Pipe or spread frosting over cupcakes. Garnish with sprinkles.
Title: Strawberry Jello Fluff Dessert
Ingredients:
- 1 strawberry
- 1 small curd cottage cheese
- 1 strawberry Jell-O gelatin dessert
- 1 Cool Whip
- 1/3 pecans
Instructions:
1. In large mixing bowl, add jello powder to cottage cheese and mix well, scraping bottom and sides of bowl, until THOROUGHLY blended.
2. Gently stir in sliced strawberries.
3. Fold in thawed Cool Whip to blend, and transfer to serving dish.
4. Top with chopped pecans, cover, and refrigerate at least 3 hours (preferably overnight).
Title: Traditional Scottish Sherry Trifle
Ingredients:
- 1 cream sherry
- 3/4 egg custard
- 10 egg custard
- 2 raspberries
- 1 bananas
- 3/4 caster sugar
- 2 milk
- 8 caster sugar
- 1 vanilla essence
- 8
- 1/3
- 2
- 3
Instructions:
1. Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
2. Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
3. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
4. Pour into a dish and set aside to cool.
5. Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
6. Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
7. Next add a layer of raspberries and sliced bananas.
8. When quite cool, pour the custard over the layer of fruit, spreading evenly.
9. Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
10. Decorate with toasted almonds and/or slices of fresh soft fruit.
Title: Creamy Peanut Fruit Dip
Ingredients:
- 2 skim milk
- 1 fat-free sugar-free instant vanilla pudding mix
- 1/2 plain fat-free yogurt
- 1/2 creamy peanut butter
- sliced apple
- banana
Instructions:
1. In a medium mixing bowl, whisk pudding mix into milk until smooth.
2. Stir in yogurt, then peanut butter.
3. Cover and refrigerate until serving time.
4. Serve with sliced fruit.
Title: Ginger-Lime Pear Cobbler
Ingredients:
- 3/4 sugar
- 1/8 ground ginger
- 5 fresh pears
- 2 crystallized ginger
- 2 lime juice
- 1/2 butter
- 3/4 flour
- 1/2 sugar
- 2 baking powder
- 1 lime zest
- 1/8 salt
- 1 ground ginger
- 3/4 milk
Instructions:
1. In a large bowl, combine the sugar and the ground ginger. Stir in the pears, crystallized ginger and lime juice; set aside.
2. Pour the butter into an ungreased 11 by 7 inch baking dish.
3. In a small bowl, combine the flour, sugar, baking powder, lime zest, salt and ginger. Stir in milk.
4. Pour over butter, but do not stir. Spoon pear mixture over the top.
5. Bake at 350 for 50-55 minutes or until bubbly and golden brown. Cool for 10 minutes before serving.
Title: Shortcake
Ingredients:
- 1/3 shortening
- 2 flour
- 2 sugar
- 1 baking powder
- 1 salt
- 3/4 skim milk
Instructions:
1. Heat oven to 425.
2. Cut shortening into flour, sugar,baking powder, and salt.
3. Add enough milk to make dough.
4. Pat into greased 8" round pan.
5. Bake 15 minutes.
6. Cut into 8 wedges.
Title: Berries Chantilly
Ingredients:
- 1 1/2 fresh blueberries
- 3/4 strawberry
- 3/4 raspberries
- 1/2 sour cream
- 1/2 heavy cream
- 2 walnuts
- 1/2
Instructions:
1. Place the dessert glasses in the freezer for about 20 minutes.
2. Toast the walnuts lightly in a clean skillet on medium heat. Set aside to cool then chop.
3. Divide the fruit mixture among the 4 dessert glasses.
4. Whip the cream in a chilled metal bowl with chilled electric beaters until soft peaks form. Then fold in the sour cream and orange juice. *Important*: prepare the whipping cream just before serving.
5. Garnish each serving with the chantilly cream and the chopped walnuts.
Title: Weight Watchers "caramel Apple Fluff"
Ingredients:
- 1 sugar-free fat-free butterscotch pudding
- 8 crushed pineapple
- 4 apples
- 12 fat-free cool whip
Instructions:
1. Mix dry pudding and pineapple.
2. Add apples and cool whip.
3. Refrigerate for about 2 hours before serving.
Title: Chocolate-Zucchini Snack Cake
Ingredients:
- 1 1/2 flour
- 3/4 baking powder
- 1 1/2 salt
- 1 sugar
- 1/4 eggs
- 1 olive oil
- 2 zucchini
- 2 low-fat vanilla yogurt
- 1/3
- 2
Instructions:
1. Preheat the oven to 350°F Grease a 9-inch square metal baking pan and line the bottom with parchment paper; grease the parchment.
2. In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-hight speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container of yogurt alternately in 2 batches. Transfer to the prepared pan.
3. Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.
Title: Chocolate Cake
Ingredients:
- 70 cocoa powder
- 160 boiling water
- 200 butter
- 330 caster sugar
- 2 vanilla essence
- 3 eggs
- 300 self raising flour
- 125 milk
Instructions:
1. Preheat oven to 180°C.
2. Grease a deepish normal sized cake tin (square or round is fine).
3. Place cocoa in a small bowl and gradually stir in boiling water with a fork until relatively smooth. Set aside to cool.
4. Use electric beaters to beat the butter, sugar and vanilla until pale and creamy.
5. Add eggs one at a time, beat well after each.
6. Beat in cocoa mixture on a low speed.
7. Use a large metal spoon to fold in the flour, then the milk.
8. Spoon mixture into prepared tin and smooth the surface.
9. Bake in oven for about 55-60 minutes (check at 50 minute mark--don't over cook this cake!).
10. Leave cake for 5 minutes after it comes out of the oven before you turn it out onto the cooling rack.
Title: Diane's Chocolate Mayonnaise Cake
Ingredients:
- 2 all-purpose flour
- 2/3 baking soda
- 1 1/4 baking powder
- 1/4 eggs
- 3 sugar
- 1 2/3 vanilla extract
- 1 mayonnaise
- 1 water
- 1 1/3
Instructions:
1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy.Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.
5. *Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
Title: Raspberry Cream Cupcakes
Ingredients:
- 1 water
- 1 1/3 unsalted butter
- 3 vanilla extract
- 2 fresh raspberries
- 2 fresh strawberries
- 2 heavy whipping cream
- 1 powdered sugar
- 1/3
Instructions:
1. Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
2. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
3. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
4. Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
5. Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
Title: Leche Flan
Ingredients:
- 4 sweetened condensed milk
- 2 evaporated milk
- 1 egg
- 16 sugar
Instructions:
1. In a large mixing bowl, combine all the ingredients except the sugar, set aside
2. Melt 2 tablespoons sugar in every metal molder container.
3. Evenly put the mixture into each container
4. Wrap each in aluminum foil.
5. Steam in low heat by an hour.
Title: Mini Apple Spiced Glazed Donuts
Ingredients:
- 1 powdered sugar
- 1 pumpkin pie spice
- 1/2 canola oil
- 2
- 3
Instructions:
1. Remove the biscuits from the can and place onto a cutting board. Using a 1/2-inch biscuit cutter or the cap from a water bottle remove the center from each biscuit. Place both the donuts and donut holes onto a sheet pan and allow them to rest and come to temperature, about 15 minutes.
2. In a large bowl combine powdered sugar, pumpkin pie spice and apple juice. Whisk together until smooth and well combined. Set aside.
3. Heat the oil, in a medium pot over medium heat, to 350 degrees F.
4. Fry the donuts, 3 at a time, until golden brown, about 1 minute per side. Remove from oil and place on a sheet tray lined with a paper towel. Repeat with remaining donuts and donut holes.
5. Dip the top of each donut into the prepared glaze and place on a serving tray. Let glaze set about 5 minutes and serve.
Title: Easy Pumpkin Dessert
Ingredients:
- 1 pumpkin
- 3 eggs
- 4 evaporated milk
- 1 sugar
- 1 butter
- 1 walnuts
- 1/2
- 3/4
Instructions:
1. Mix together pumpkin, eggs, spice, milk, and sugar. Pour into a greased 9 x 13 pan.
2. Sprinkle dry cake mix on top.
3. Pour melted butter over top and then sprinkle with walnuts.
4. Bake at 350 for 45 minutes until set. Serve with ice cream or cool whip.
Title: No Bake Oatmeal Cookies
Ingredients:
- 2 sugar
- 1/2 butter
- 4 cocoa powder
- 1/2 milk
- 1 peanut butter
- 1 vanilla extract
- 3
Instructions:
1. In large pot, combine sugar, butter, cocoa, and milk. Bring to a boil.
2. Remove from heat.
3. Add peanut butter, vanilla extract and oats.
4. Stir until blended.
5. Drop cookies, using a spoon, on a wax paper lined cookie sheet.
6. Let cookies set.
7. Enjoy!
Title: Peach Pizza
Ingredients:
- 1 self-rising flour
- 1/2 powdered sugar
- 1/2 butter
- 1 cream cheese
- 1 sweetened condensed milk
- 1/3 lemon juice
- 1/4 powdered sugar
- 2 cornstarch
- 1/2 water
- 2
- 3
Instructions:
1. Crust:
2. Combine flour, powdered sugar, and butter, mixing well.
3. Pat dough out into a 14-inch pizza pan.
4. Bake for 10 minutes at 325°F or until lightly browned.
5. Cool.
6. Topping:
7. Combine cream cheese, condensed milk, lemon juice and almond.
8. Mix well and spread on the cooled crust.
9. Chill thoroughly.
10. Glaze:
11. Combine powdered sugar and cornstarch in a large saucepan.
12. Add water mixing until smooth, cook over medium heat until thickened, about 5 minutes, stirring constantly.
13. Add peaches and stir in food coloring.
14. Cool completely. Spread peach glaze mixture over cream cheese layer and chill.
15. Serve.
Title: Low-Fat Blueberry Grunt
Ingredients:
- 4 blueberries
- 1 light brown sugar
- 1 unbleached flour
- 1/2 whole wheat pastry flour
- 2 baking powder
- 1/4 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 3/4 milk
Instructions:
1. In large nonaluminum saucepan, combine berries and 1/2 cup brown sugar.
2. Cook over medium heat, stirring occasionally, until berries come to a boil.
3. Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl.
4. Add milk, mixing just to moisten.
5. Drop dumplings by tablespoonfuls into boiling berries.
6. Cover with tight-fitting lid.
7. Lower heat slightly.
8. Cook without lifting lid, about 15 minutes.
9. To serve, using large spoon, transfer dumplings into bowl.
10. Surround with berries.
11. Break dumplings open with two forks.
12. Serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.
Title: Pecan Spice Layer Cake With Cream Cheese Frosting
Ingredients:
- 3/4 unsalted butter
- 2 3/4 cake flour
- 2 baking powder
- 1 baking soda
- 3/4 salt
- 1 ground cinnamon
- 1 1/4 nutmeg
- 1 ground ginger
- 1/2 ground allspice
- 1/4 ground cloves
- 1 1/2 light brown sugar
- 3 eggs
- 1 1/2 pure vanilla extract
- 1 1/2 sour cream
- 3/4 pecans
- 3 cream cheese
- 3/4 unsalted butter
- 1 fresh lemon zest
- 3 3/4 confectioners' sugar
- 1 fresh lemon juice
- 1 1/3 pecans
Instructions:
1. Make cake:
2. Put oven rack in middle position and preheat oven to 350°F
3. Butter and flour cake pans, knocking out excess flour.
4. Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
5. Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes.
6. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla.
7. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
8. Mix in pecans until just combined.
9. Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles.
10. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes.
11. Cool 10 minutes in pans on racks.
12. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
13. Make frosting:
14. Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes.
15. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
16. Assemble and frost cake:
17. Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion.
18. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting.
19. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down.
20. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
21. ****Cook time does not include toasting the pecans or allowing cake to cool before frosting.
22. Cooks' notes:
23. Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature, about 2 hours.
24. Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir until smooth before using.
25. Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.
Title: BUTTER CREAM AND ROSES
Ingredients:
- 2/3 butter
- 3/4 self-rising flour
- 1 1/2 eggs
- 3 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 inch pan.
2. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, ab minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilland flour just until mixed. Spoon the batter into 10 or 12 inch pans.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20minutes. Cool in the pan set over a wire rack. cool, when icing the cake go lightly as your roses will be a lot of icing.
Title: Danish Apple Cake
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 granulated sugar
- 3 sweet unsalted butter
- 1 egg
- 1 apple
- 3/4 pecans
- 1 vanilla extract
- 1 cheddar cheese
- 1 Cool Whip
Instructions:
1. Heat oven to 350 degrees F. Grease well a 9-inch square glass baking dish.
2. Mix together dry ingredients. Stir in slightly melted butter. Add beaten egg, apples, nuts and vanilla extract; stir to combine.
3. Bake 30 minutes in prepared pan or until a wooden pick tests done.
4. Serve warm with a bit of shredded Cheddar cheese sprinkled over the top and a dollop of whipped cream.
Title: No Bake Almond Chocolate Cookies
Ingredients:
- 1 powdered sugar
- 1 sour cream
- 3/4 lemon, rind of
- 1/2 salt
- 1
- 1/4
- 1 3/4
- 3/4
Instructions:
1. In a microwave-safe bowl, combine chocolate and butterscotch chips.
2. Heat on high power in microwave oven 1 1/2 to 2 minutes until smooth and melted when stirred.
3. Stir in powdered sugar, sour cream, lemon peel and salt until smooth.
4. Blend in wafer crumbs.
5. Refrigerate 15 to 20 minutes or until firm.
6. Shape into 1 inch balls; then roll in chopped almonds.
7. Store in a covered container in refrigerator.
Title: Canola Oil Pie Crust
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 1 1/2 sugar
- 2 milk
- 1/2 canola oil
Instructions:
1. Mix the ingredients and press evenly into a 9 inch pie plate.
2. Tips: Crumble the dough evenly into the pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides.
3. If needing a baked unfilled shell I suggest baking the shell at 325* for about 18 minutes. You want it to be slightly golden so watch carefully.
Title: Sugar Glaze
Ingredients:
- 1 1/2 confectioners' sugar
- 3 -4 water
Instructions:
1. In a Small Bowl, Mix Confectioners Sugar with the water till mixture is smooth but just thick.
2. Pour Glaze to a Liquid Measuring Cup and Drizzle over Cake, or Loaves and let dry about 15 min before serving.
Title: Fresh Orange Pound Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 1 baking powder
- 3/4 butter
- 3/4 salt
- 1 vanilla extract
- 1 sour cream
- 1/2 cream cheese
- 3 eggs
- 1 orange, zest of
- 1 orange, juice of
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking powder, orange zest, and salt and mix.
3. Mix in butter, sour cream, cream cheese, orange juice, vanilla extract, and eggs.
4. Bake for 50-60 minutes.
5. Optional: Glaze the finished cake with either glaze made from powdered sugar and orange juice, or pour chocolate sauce over the cooled cake.
Title: Deep-dish Raspberry and Black Cherry Pie
Ingredients:
- 2 flour
- 1/4 salt
- 1/2 butter
- 1/4 dark sweet cherries
- 1/3 frozen cherries
- 2 fresh raspberries
- 3 sugar
- 1 flour
- 1/3 fresh lemon juice
- 3 vanilla extract
- 2 ground cinnamon
- 1/2 egg
- 1 water
- 1 sugar
- 2 vanilla ice cream
Instructions:
1. For crust: Blend flour and salt in processor.
2. Using on/off turns, cut in shortening and butter until mixture resembles coarse meal.
3. With machine running, add water, 1 tblsp at a time, until dough just begins to clump together.
4. Gather dough into ball; flatten into rectangle.
5. Wrap in plastic; chill atleast 30 minutes.
6. For filling: Position rack in top third of oven and preheat to 400F.
7. Mix first 7 ingredients in 13 x 9 x 2 inch glass baking dish.
8. Let stand 20 minutes.
9. Roll out dough on floured surface to 14 x 10-inch rectangle.
10. Transfer dough to top of fruit.
11. Fold edges under.
12. Using fork, crimp edges decoratively.
13. Bake pie 15 minutes.
14. Brush crust with egg glaze and sprinkle with 2 tsps sugar.
15. Reduce oven temperature to 375F and bake pie until crust is golden and filling bubbles, about 40 minutes.
16. Cool on rack 30 minutes.
17. Serve warm with ice cream.
Title: Mrs C's Deliciously Yummy & Scrumptious Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 ground cinnamon
- 1 salt
- 4 eggs
- 1 1/2 sugar
- 1 canola oil
- 4 carrots
- 1 walnuts
- 8 pineapple
- 8 butter
- 8 cream cheese
- 8 icing sugar
- 1 vanilla essence
Instructions:
1. Sift flour, baking powder, baking soda, cinnamon and salt together. Set aside.
2. Beat eggs well together in a separate large bowl. Add sugar and oil, continuing to beat thoroughly. Add carrots, nuts and pineapple, mixing well after each addition. Incorporate flour mixture gradually and carefully.
3. Divide batter between 2 very well buttered 9 inch round cake tins. Bake at 180C / 350F for 40 - 45 minutes until the sides of the cakes have started to shrink from the sides of the tin and a skewer inserted into the center comes out clean.
4. Allow to settle for 15 minutes before turning out onto a wire rack to cool.
5. Beat butter and cream cheese together for the frosting adding the vanilla essence and as much icing sugar to taste. This can be done in a food processor.
6. Assemble cakes with a layer of frosting between, on top and around the sides.
Title: Almond Tea Cakes
Ingredients:
- 4 granulated sugar
- 2 cake flour
- 3 heavy cream
- 4 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Grease mini muffin tins and set aside.
3. Sift 2 ounces of the sugar, ground almonds and cake flour in a bowl.
4. Add 1 egg white to form a paste.
5. In another bowl, whip the 3 egg whites until soft peaks form.
6. Gradually add the remaining sugar.
7. Continue to whip until the meringue is strong but not dry.
8. Fold the meringue into the almond paste mixture and add the heavy cream at the end.
9. Mix well.
10. Fill the prepapred mini muffin tins half full.
11. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds.
12. Cool the tea cakes about 5 minutes before unmolding them on a wire rack.
13. Dust with confectioner's sugar before serving.
14. Store cakes in an airtight container.
Title: Super-Duper Strawberry Surprise Cupcakes
Ingredients:
- 4 cream cheese
- 2 butter
- 1 powdered sugar
- 1/2 vanilla extract
- 2 unbleached all-purpose flour
- 1/4 salt
- 2 1/2 baking powder
- 1/2 butter
- 1 1/2 margarine
- 2 sugar
- 1 eggs
- 3/4 vanilla extract
- 1/2 frozen strawberries
Instructions:
1. FROSTING:
2. Mix cream cheese, butter, and powdered sugar together with a hand-mixer on low speed until incorporated. Increase mixer speed to high and beat until light and fluffy (4-5 minutes) scraping down sides of bowl as necessary.
3. Lower mixer speed, add vanilla extract, then beat at high speed until fluffy. Refrigerate until somewhat stiff (can be made up to 3 days in advance).
4. CUPCAKES:
5. Preheat oven to 350F and prepare 18 muffin cups.
6. Sift flour, baking soda, and salt together.
7. In a separate large bowl, cream together butter, sugar, eggs, and vanilla extract.
8. Beat for 3 minutes, frequently scraping the sides of the bowl.
9. Add the 1/3 of the dry mixture to the creamed mixture, then 1/3 of the strawberries; continue until all ingredients are mixed together.
10. Beat for 2 more minutes.
11. Fill each muffin cup 1/3 of the way with batter and spoon 1 tsp jam into each cup. Top with remaining batter.
12. Bake 20-25 minutes, until tester inserted into a cupcake comes out clean.
13. Turn out onto wire racks to cool.
14. When cooled completely, frost with cream cheese frosting.
Title: Bread Pudding...lower Cal/Fat
Ingredients:
- 1 nonfat milk
- 1 Egg Beaters egg substitute
- 3/4 Splenda granular
- 2 vanilla extract
- 2 golden raisin
- 3/4 Splenda granular
- 1/4 cornstarch
- 1 half-and-half
- 1/2 reduced-calorie margarine
- 1/4 vanilla
- 1
Instructions:
1. Heat oven to 325 degrees. Break bread into chunks, place in large shallow bowl. Add milk; let soak for about 10 minutes. Add Egg Beaters, Spenda, vanilla, raisins. Stir gently until combined. Pour into 9 x 13 pan sprayed with nonstick cooking spray. Bake 50 minutes or until firm. Pull out of oven and pour sauce over the top.
2. For the sauce: In a small pot combine Splenda with cornstarch. Add half and half and margarine. Bring to a boil over medium heat. Add vanilla.