lumicero/recipes-ing2inst huggingface dataset:
Title: Colourful Cantuccini
Ingredients:
- 300 flour
- 1 baking powder
- 160 sugar
- 3 eggs
- 1 salt
- 60 pistachios
- 50 hazelnut chips
- 50 milk
- 50
- 1
- 2
Instructions:
1. Mix all ingredients up to the cherries.
2. Divide into three parts and form each into a roll of about 2,5 cm.
3. Place on a baking tray, leaving about 3cm between each roll.
4. Mix eggyolk with milk and brush on top of the rolls.
5. bake at 180c for about 20 minutes.
6. take rolls out of the oven and leave to cool.
7. cut into 0.
8. 5cm slices and put those on a baking tray.
9. Bake for another 5-7 minutes.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 1/4 flour
- 1/2 baking powder
- 3/4 baking soda
- 1/4 salt
Instructions:
1. Mix butter, peanut butter, sugars and egg thoroughly.
2. Measure flour by sifting.
3. Blend all dry ingredients; stir into butter mixture.
4. Chill dough.
5. Heat oven to 375°.
6. Roll dough into 1 1/4-inch balls.
7. Place 3" apart on lightly greased baking sheet.
8. Flatten criss-cross style with fork dipped in flour.
9. Bake 8-12 minutes.
Title: Light As a Feather Lemon Cookies - South Beach
Ingredients:
- 1 1/4 cake flour
- 3 sugar substitute
- 3 confectioners' sugar
- 1 1/2 lemon peel
- 1 baking powder
- 1/4 margarine
- 1 egg
- 1 fresh lemon juice
- 1 confectioners' sugar
Instructions:
1. In a food processor, combine the flour, sugar substitute, 3 tablespoons confectioners' sugar, lemon peel, and baking powder. Add the margarine and pulse on and off until coarse crumbs form. Add the egg and lemon juice and process just until a dough forms.
2. Form the dough into a ball and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour, or until firm.
3. Preheat the oven to 350.
4. Coat a baking sheet with cooking spray.
5. Shape the dough into 1" balls and place them 1" apart on the prepared baking sheet.
6. Bake for 10 minutes, or until the cookies are golden. Remove the cookies from the baking sheet and dust them with the tablespoon confectioners' sugar. Cool on a rack.
Title: Lemon Blueberry Trifle
Ingredients:
- 1 lemon
- 1 milk
- 1 1/2 sour cream
- 1 instant lemon pudding mix
- 1 fresh blueberries
- 2 white chocolate chips
- 1
Instructions:
1. Cut pound cake into 1-inch cubes; place in large bowl.
2. Zest lemon using short strokes; set aside.
3. Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
4. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
5. Set aside 12 blueberries and 12 chocolate chips for garnish.
6. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
7. Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
8. Cover with plastic wrap. Chill for at least 30 minutes.
Title: Royal Icing That Won't Break Your Teeth
Ingredients:
- 3/4 water
- 1 corn syrup
- 2 powdered sugar
- 5
- 2
Instructions:
1. Place the water, extract, corn syrup, and meringue powder in a mixing bowl and using a hand whisk, whisk it for about 30 seconds until it is puffy.
2. Pour all the powdered sugar into the mixing bowl and beat on the lowest speed for 4 minutes.
Title: Ding Dong Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2 granulated sugar
- 3/4 baking soda
- 2 baking powder
- 1 kosher salt
- 1 buttermilk
- 1 extra-large eggs
- 1/2 pure vanilla extract
- 2 all-purpose flour
- 2 vanilla
- 1 butter
- 5 granulated sugar
- 1 heavy cream
- 1
- 16
- 2
Instructions:
1. CHOCOLATE CAKE.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
4. In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
5. Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
6. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
7. FILLING.
8. Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
9. Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
10. Remove from heat, stir in vanilla and let cool completely.
11. Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
12. Add in the milk mixture and beat again until mixture resembles a whipped cream.
13. GANACHE.
14. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.
15. (Ganache should be cool when pouring over cake).
16. When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.
17. NOTE: The batter is very runny and it is designed to be made in two 8-inch round cake pans. . If you prefer you can use 9-inch round cake pans but the layers will not be as thick.
Title: Strawberry Shortcake
Ingredients:
- 6 sugar
- 1 vanilla
- 2 baking powder
- 1/4 flour
- 1/2 powdered sugar
- 1 frozen strawberries
- 1
- 8
- 1/2
- 6
Instructions:
1. snow egg whites with sugar, mix in vanilla, oil, orange juice, baking powder and flour.
2. bake in two round pans on 350 for 15-20 minutes - be careful not to over-bake!
3. to make topping:.
4. cut the strawberries into tiny pieces and whip together with rich's whip and powdered sugar.
5. Chill frosting while cake cools. Frost cake. You may keep the cake refrigerated.
6. You can decorate the top of cake with fresh strawberries, or serve by the slice with strawberries on the side.
Title: Trifle With Raspberry Fool
Ingredients:
- 6 sugar
- 1/2 cornstarch
- 1 heavy cream
- 4 pure vanilla extract
- 1 1/2 mixed berries
- 2 rum
- 6 sherry wine
- 1/4 frozen sweetened raspberries
- 1
Instructions:
1. In a bowl, whisk egg yolks with sugar and cornstarch.
2. In a medium saucepan, heat three cups of cream until small bubbles appear around the edges.
3. Slowly whisk the hot cream into the egg mixture then return it to the saucepan.
4. Cook, whisking constantly, over moderate heat until just boiling and thickened — about 5 minutes.
5. Whisk in the vanilla and transfer to a bowl to cool. Refrigerate until chilled.
6. In a large trifle bowl, layer one third of the cake across the bottom, breaking some cake to fill in the holes. Top with one third of the berries and one third of the custard. Repeat with the remaining cake and berries to make two more layers, ending with the custard.
7. Puree the thawed raspberries in a blender and strain to remove the seeds.
8. In a large bowl, whisk the remaining cup cream until firm peaks form. Add the berry puree and fold in using a rubber spatula.
9. Spoon the "fool" over the trifle and refrigerate until chilled, at least four hours.
Title: Super Easy Graham Cracker Sandwiches
Ingredients:
- 25 -35 graham crackers
- 2
Instructions:
1. I recommend using Jiffy brand frosting mix for the consistancy to be correct.
2. Make frosting according to box directions.
3. Break graham crackers in half cross way to make each into 2 squares.
4. Spread frosting on one square & top with the other square.
5. Repeat.
6. This couldn't be easier - these will be eaten in no time. Especially good once the graham crackers soften a bit & the frosting firms up a bit.
Title: Golden Vanilla Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 1 1/4 all-purpose flour
- 2 cornstarch
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/3 canola oil
- 3/4 granulated sugar
- 2 vanilla extract
- 1/4
Instructions:
1. Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
2. Whisk soy milk and apple cider vinegar and set aside to curdle.
3. Then, beat together the soy milk mixture, oil, sugar, vanilla extract, and almond extract.
4. Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until smooth.
5. Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.
Title: Frosting
Ingredients:
- 1/3 vanilla extract
- 1/2 confectioners' sugar
- 3 nonfat milk
- 2
Instructions:
1. in a small mixing bowl, beat butter and extract until smooth.
2. Gradually beat in confectioners' sugar.
3. Add milk;
4. beat until smooth.
5. Spread over warm cupcakes;.
Title: Baklava With Cardamom and Rose Water
Ingredients:
- 1 sugar
- 1/4 honey
- 1 lemon juice
- 2 rose water
- 9 pistachios
- 1 sugar
- 1 ground cinnamon
- 1 ground cardamom
- 3 butter
- 6 phyllo dough
Instructions:
1. Combine 1 cup sugar with 3/4 cup water in a saucepan and bring to the boil. Boil for 5 minutes, then reduce heat and simmer for 5 minutes, or until slightly thickened. Add honey, lemon juice, and rose water, continue simmering 2 minutes, then remove from heat and allow to cool.
2. Meanwhile, shell the pistachios if they are not already shelled (you will need 9 oz after shelling). Chop finely (food processor is highly recommended). Combine the chopped nuts with 1 tbsp sugar, the cinnamon, and the cardamom in a bowl and set aside.
3. Preheat the oven to 325°F.
4. Trim the filo to lay flat in the bottom of a loaf pan. Melt the butter and brush the sides of the loaf pan with some of the melted butter. Add the first sheet of trimmed filo and brush it with butter. Continue adding sheets of filo and brushing with butter until 10 sheets have been added (brush the top sheet with butter too).
5. Add half of the nut mixture and spread evenly on top of the filo.
6. Place another sheet of filo on top of the nuts and carefully brush with butter (it will be loose, be careful you don't tear it). Repeat until you have 5 layers on top of the nut mixture.
7. Add the rest of the nuts and spread evenly.
8. Continue layering more filo and butter until you have about 10 sheets of filo on top of the nuts.
9. Cut the baklava into 16 pieces by cutting in half the long way and then cutting into 8ths the short way.
10. Bake for 30 minutes, then reduce heat to 300 F and bake another 30 minutes.
11. Remove from the oven, re-cut the baklava, and then pour the sugar syrup on top of the baklava. Do this immediately, do not let the baklava cool before pouring on the syrup.
12. Allow the baklava time to cool to room temperature (and to absorb the syrup) before eating. It should cool for at least an hour.
Title: Honey Gingerbread
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 honey
- 2 1/2 egg
- 2 flour
- 1 1/2 ground ginger
- 1 baking soda
- 3/4 ground cinnamon
- boiling water
Instructions:
1. Preheat oven to 350. Grease two 8 1/2 x 4 1/2 inch loaf pans.
2. Cream together butter and 1/2 cup honey. Mix in egg.
3. In a separate bowl, blend flour, ginger, baking soda, and cinnamon.
4. In a third bowl, blend remaining honey with boiling water.
5. Use mixer to blend creamed honey and 1/3 dry ingredients, then 1/3 wet ingredients, alternating until all dry and wet ingredients are added.
6. Turn into pans, bake until a toothpick inserted into the center comes out clean, approximately 40-50 minutes. Serve with Honey Whipped Cream.
Title: Orchard's Finest Whipped Cream
Ingredients:
- 1 heavy cream
- 1 powdered sugar
- 1/2
Instructions:
1. BEAT heavy cream and powdered sugar until stiff. Blend in preserves; refrigerate.
2. SERVE with angel food cake, pound cake, pudding or ice cream.
Title: Cinnamon-Spiced Date Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 whole wheat flour
- 3/4 pitted dates
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/8 ground ginger
- 1/8 ground cinnamon
- 1 1/4 sugar
- 1/2 applesauce
- 1/2 water
- 1 vanilla extract
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups, and level with a knife.
3. Combine flours and next 6 ingredients (flours through cinnamon) in a large bowl; make a well in the center of mixture.
4. Combine 1 cup sugar, oil, applesauce, water, and vanilla in a bowl; add to flour mixture, stirring just until moist.
5. Cover and chill 1 hour or until firm.
6. Shape dough into 36 balls, and roll the balls in 1/4 cup sugar.
7. Place the balls 2 inches apart on baking sheets coated with cooking spray.
8. Bake at 350° for 15 minutes or until lightly browned.
9. Cool 1 minute on pans.
10. Remove from pans, and cool on a wire rack.
Title: Mango-Banana Cake
Ingredients:
- 2 flour
- 1 cornstarch
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 ground nutmeg
- 1/2 unsalted butter
- 1 sugar
- 1 eggs
- 2 sour cream
- 1/3 vanilla extract
- 1 banana
- 1 cream cheese
- 3 unsalted butter
- 6 vanilla extract
- 1 1/2 powdered sugar
- 2 1/2 mangoes
- 15 sugar
- 1/2 fresh lemon juice
- 3 salt
- 1 unsalted butter
- 4 mango
- 1/4 mint sprig
Instructions:
1. Cake--------------.
2. Preheat the oven to 350F degrees.
3. Lightly butter 3 8" cake pans and dust with flour, tap out excess.
4. Whisk first 6 ingredients in a medium bowl to blend.
5. Using an electric mixer, beat butter and egg yolk in a large bowl until well blended.
6. Gradually beat in sugar.
7. Beat in eggs, 1 at a time.
8. Beat in sour cream and vanilla.
9. Beat in dry ingredients, alternating with the mashed banana.
10. Divide mixture evenly between 3 cakepans.
11. Bake cakes until tester inserted into center comes ut clean, about 20 minutes.
12. Cool cakes in pans on racks 10 minutes.
13. Turn cakes out onto racks and cool.
14. Place 1 cake layer on a platter.
15. Spread 3/4c cream cheese frosting (to follow) over top.
16. Spread 1/2 of the mango curd (to follow) over the frosting.
17. Top with 2nd cake layer, spread with 3/4 c of frosting and remaining mango curd.
18. Top with 3rd cake layer.
19. Spoon 3/4 c of the frosting into a pastry bag fitted with a large star tip.
20. Spread remaining frosting around sides and over top of the cake.
21. Pipe frosting around top edge of cake.
22. Arrange mango slices around top edge of cake, garnish with mint.
23. Cream Cheese Frosting----------.
24. Beat cream cheese, butter and vanilla in a large bowl until light and fluffy.
25. Gradually beat in the sugar.
26. Cover and refrigerate until firm enough to spread, about 15 minutes.
27. Mango Curd----------.
28. Puree first 4 ingredients in processor, scraping down sides of work bowl.
29. Add yolks, puree 15 seconds.
30. Strain through sieve set over a large metal bowl, pressing on solids with back.
31. of spatula to release as much puree as possible.
32. Discard solids in sieve.
33. Set metal bowl over medium saucepan of simmering water.
34. Do not allow bottom of bowl to touch water.
35. Whisk puree until thickened and thermometer registers 170F, about 10 minutes.
36. Remove from water.
37. Whisk in butter, 1 piece at a time.
38. Cover and refrigerate overnight.
Title: Chocolate Mousse
Ingredients:
- 180 dark chocolate
- 4 eggs
- 1 Kahlua
- 300
Instructions:
1. Place chocolate into a heat-resistant bowl over a saucepan of gently simmering water (see note).
2. Stir until melted.
3. Remove from heat.
4. Stir in combined egg yolks and Kahlua.
5. Allow to cool slightly.
6. Whip cream in a large bowl until soft peaks form (when beater is lifted from cream, the peaks will bend slightly).
7. Gently fold chocolate mixture through whipped cream.
8. In a clean, dry bowl, beat egg whites until soft peaks form.
9. Lightly fold egg whites into chocolate mixture until well combined.
10. Spoon into 4 individual dishes or 1 large dish.
11. Refrigerate for several hours until firm.
12. Serve with extra cream, chocolate flakes and berries.
13. Note: Chocolate may also be melted in the microwave on MEDIUM power.
14. Heat in 30 second bursts, stirring after each burst, until melted.
Title: Raspberry Shimmer
Ingredients:
- 3 raspberry Jell-O gelatin
- 2 boiling water
- 32 frozen raspberries
- 24
Instructions:
1. Dissolve jell-o in boiling water.
2. Stir in frozen berries until it starts to thicken.
3. Stir in yogurt.
4. Chill in 9x 13 pan.
Title: Apricot, Gruyere and Walnut Souffles
Ingredients:
- 1/3 walnuts
- 4 butter
- 1/4 eggs
- 3 cream of tartar
- 1/4 butter
- 2/3 all-purpose flour
- 1/4 milk
- 2 ground cinnamon
- 2/3 gruyere cheese
- 1 salt
Instructions:
1. Preheat oven to 350°F Generously brush the insides of eight 6oz. ramekins with melted butter and dust with toasted walnuts. Place on baking sheet.
2. Meanwhile, beat egg whites, and cream of tartar in bowl of electric mixer until stiff. Set aside.
3. Melt the butter in a medium saucepan. Whisk in flour and cook, stirring unrtil smooth, abour 1 minute. Add milk and cinnamon, whisking until smooth, and bring to a boil over medium heat, stirring until thickened, about 2 minutes.
4. Remove from heat and add cheese, stirring until almost melted. Some shreds will remain. Mix in egg yolks, jam and salt. Fold in beaten egg whites. Spoon into prepared ramekins.
5. Bake in preheated oven for 35-40 minutes or until a toothpick inserted in center comes out almost dry.
6. To serve, line individual serving plates with a napkin, and place hot ramekin on top. Serve immediately.
Title: Fresh Raspberry Meringues
Ingredients:
- 1 fresh raspberry
- 1/2 sugar
- 1/2 vanilla extract
- 1/8 cream of tartar
- 2
Instructions:
1. Preheat oven to 170°F, or the lowest setting on your oven that is closest to this temperature. Move your oven rack to the top third of the oven. Line a cookie sheet with parchment paper or a silicone baking mat.
2. Combine raspberries and sugar in a small saucepan over medium-high heat. Stir often, crushing berries with the back of a wooden spoon as they cook. As soon as the rasberry mixture becomes syrupy, remove the pan from the heat. Strain the berry mixture through a fine-mesh sieve into a measuring cup, pressing down on the berries with a rubber spatula to extract all the juices. You should have about 1/2 cup of raspberry sauce. Discard the seeds and stir the vanilla extract into the sauce. Allow to cool for 10 minutes before proceeding.
3. Place egg whites in a mixing bowl and sprinkle the cream of tartar over them. Use a mixer to beat the egg whites until they hold stiff peaks.
4. Stir the cooled raspberry sauce, then gently fold 1/3 of the sauce into the beaten egg whites. Repeat two more times with the remaining 2/3 of the raspberry sauce.
5. Spoon meringue into a gallon-size zip-top baggie, forcing the mixture to one corner of the bag. Snip about 1/4" from the corner of the bag so meringues can be piped onto the prepared pan. Pipe out 1 1/2 inch swirled circles onto baking sheet, making sure that the meringues don't touch. If you prefer, meringues can be gently scooped and dropped by rounded teaspoonfuls instead of piping.
6. Bake for 2 hours at 170°F, rotating the baking sheet after 1 hour so they will dry evenly. When done, the meringues should not have any browning, and they should be dark pink in color.
7. Turn off the oven and allow meringues to remain in the oven for at least two hours to finish drying, or you can leave them in the oven overnight.
8. Meringues can be stored in an airtight container for 5 days, or they can be frozen for up to one month. If frozen, allow to thaw to room temp before serving.
Title: Indoor Smores
Ingredients:
- 1 sweetened condensed milk
- 1 chocolate chips
- 2 miniature marshmallows
- 1 graham crackers
Instructions:
1. Put chocolate chips into a large saucepan with condensed milk.
2. Stir constantly over low heat until chocolate melts and mixture is smooth. Remove from heat and stir in marshmallows.
3. Put 2 tablespoons of mixture on a graham cracker half and top with another graham cracker half.
4. Continue with remaining mixture and graham crackers.
5. Let stand until set, about 2 hours.
6. Store covered at room temperature.
Title: Mini Cheesecakes
Ingredients:
- 1 graham cracker crumbs
- 2 light cream cheese
- 3/4 cocoa powder
- 1/2 sugar
- 1 vanilla
- egg
Instructions:
1. Preheat oven to 300°F
2. Line 6 medium muffin cups with foil liners; grease the foil cups and sprinkle the base of each cup with 1 tsp cracker crumbs.
3. In a blender or food processor, process remaining ingredients except egg until smooth.
4. Gently blend in egg and mix until just combined.
5. Divide batter among prepared muffin cups.
6. Bake in preheated oven for about 12 minutes or until edges are just set.
7. Turn off oven and leave the cakes in oven for 1 hour.
8. Remove from oven and cool to room temperature.
9. Chill for at least 4 hours before serving.
Title: Maple Syrup Gingerbread
Ingredients:
- 1 pure maple syrup
- 1/4 buttermilk
- 1/2 unbleached all-purpose flour
- 1 1/3 baking soda
- 1 ground ginger
- 1 cinnamon
- 1/2 ground cloves
- 1/8 salt
- 1/4 unsalted butter
- 1/2 sugar
- 6 lemon juice
- 1 powdered sugar
- 2
- 1/2
Instructions:
1. Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour; tap out excess.
2. Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat.
3. Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl.
4. Combine the butter and sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
5. With the mixer on med-low speed, pour the buttermilk mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
6. Decrease mixer speed to low; add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
7. After the last addition, mix for 30 seconds on medium speed.
8. Stir in the blueberries.
9. Scrape the batter into the prepared pan and smooth the top with a spatula.
10. Bake the cake until it is golden and a pick comes out clean, 35-40 minutes.
11. Let the cake cool in the pan for about 5 minutes; invert it onto a wire rack, then turn it right side up on a rack to cool completely.
12. Icing- Whisk together the lemon juice and powdered sugar.
13. Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides.
14. Let stand until the icing firms up, about 30 minutes.
15. Cut into 9 squares and serve.
16. Store uneaten cake in a cake keeper.
Title: Libbies Poppy Seed Cake
Ingredients:
- 2/3 poppy seed
- 1 1/4 milk
- 1 1/2 sugar
- 1/2 butter
- 2 flour
- 2 baking powder
- 1 vanilla
- 3 eggs
- 2 honey
- 1 salt
- 1/2 butter
- 1 powdered sugar
- 3 lemon juice
- 1 milk
Instructions:
1. Soak poppy seeds in 1 1/4 c milk overnight.
2. Preheat oven to 350 degrees.
3. beat egg whites.
4. Cream lard,salt, sugar, honey, 3 egg yolks and vanilla together. Add dry ingredients; then add poppy seed mixture. When blended, fold in stiffly beaten egg whites. Put in greased and floured cake pan.
5. Bake until cake springs back when touched, about 40 minutes. Libby doesn't have exact time here folks. I was lucky to get measurements for her food--she's been doing it so long.
6. For the frosting, combine butter and powdered sugar; then add lemon juice and milk. Spread on warm cake.
Title: Sugar Free Chocolate Zucchini Cupcakes
Ingredients:
- 3/4 all-purpose flour
- 3/4 whole wheat flour
- 3/4 Splenda sugar substitute
- 1/4 salt
- 1/2 baking powder
- 1 1/2 zucchini
- 1 canola oil
- 3 applesauce
- 3 canned pumpkin
- 1/3 low-fat buttermilk
- 1 egg
- 2 vanilla
Instructions:
1. Preheat oven to 350. Place liners in 12 muffin cups.
2. Mix all ingredients in large bowl. Beat at high speed 1 minute. Pour into lined muffin cups about 2/3 full. Bake aprox 20 minutes or until wooden pick inserted in center comes out clean.
3. I have trippled this recipe and had great results. They store well in airtight container and freeze well too.