lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pistachio Bundt Cake
Ingredients:
- 1/2 flour
- 1/2 pecans
- 18 1/4 instant pistachio pudding mix
- 1 sugar
- 1/2 water
- 1 eggs
- 1/2
- 4
- 1/2
Instructions:
1. Place rack in the center of the oven and preheat oven to 350 degreesF.
2. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the pecans and choc chips evenly in the bottom of the pan. Set the pan aside.
3. Place the cake mix, pudding mix, sugar, water, oil and eggs in a large mixing bowl.
4. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 min more (I set timer). The batter should look thick and smooth.
5. Remove 1 cup of the batter to a small bowl. Pour the choc syrup into the small bowl and stir until the mixture is well combined. Set aside. Pour the remaining batter into the prepared pan. Pour the choc batter over the top, trying to keep the choc batter away from the edges of the pan.
6. Swirl the choc batter into the white batter using a dinner knife. Place the pan in the oven.
7. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minute Remove the pan from the oven and place it on a wire rack to cool for 20 minute
8. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 min more.
Title: Chocolate Mousse
Ingredients:
- 2
- 1
Instructions:
1. Melt the chocolate use the fork and keep mixing the chocolate till it is at room temperature, you have to mix it so it doesn't harden.
2. Whip the cream of if you used ready whipped, mix the whipped cream into the chocolate, keep trying it and adding more if needed.
3. Mix it.
4. EAT IT!
Title: Holiday Cake With Kiwi
Ingredients:
- 1 granulated sugar
- 1 1/2 light brown sugar
- 1/2 vanilla extract
- 2 eggs
- 4 all-purpose flour
- 2 1/2 baking powder
- 2 ground cinnamon
- 1 baking soda
- 1/2 salt
- 1/4 ground nutmeg
- 1/4 sour cream
- 1 carrots
- 3 pecans
- 1/2 butter
- 1/2 cream cheese
- 2 powdered sugar
- 3 pecan halves
- 3 pitted dates
- 3 raisins
- 3 kiwi fruits
- 2 pecan halves
- maraschino cherry
Instructions:
1. Preheat oven to 350°.
2. Line bottoms of 2 (8-inch) round cake pans with waxed paper; coat with cooking spray. Combine and stir oil, granulated sugar, brown sugar, vanilla extract and eggs in a large bowl. Stir flour, baking powder, cinnamon, baking soda, salt and nutmeg in separate bowl. Alternately add flour mixture and sour cream to sugar mixture, beginning and ending with flour mixture; stir just until combined. Stir in carrot and pecans. Divide batter between pans. Bake for 45 minutes. If you insert a toothpick in the center and it comes out clean, it’s ready. Cool pans on wire racks for 10 minutes. Remove cakes; cool completely on racks.
3. For frosting, combine and beat butter and cream cheese. Gradually add powdered sugar, beating until smooth. Remove 1 1/4 cups frosting and add pecans, dates and raisins; set remaining frosting aside.
4. Place one cake layer on a plate; top with nut and fruit mixture. Place second cake layer on top. Spread very thin layer of frosting over top and sides of cake, which eases the main frosting process. Chill cake and remaining frosting 1 hour. Spread remaining frosting over entire cake.
5. Garnish with kiwi, pecans and cherries.
Title: Ginger Kisses
Ingredients:
- 50 butter
- 1/2 sugar
- 1 golden syrup
- 2 eggs
- 1 1/4 flour
- 1 baking powder
- 1 cinnamon
- 2 ground ginger
- 1 icing sugar
- 6 butter
- 1 milk
Instructions:
1. Preheat oven to 200°C.
2. Combine the butter, sugar and golden syrup in a medium saucepan.
3. Stir over a low heat until butter has melted and mixture is smooth.
4. Beat eggs until thick and mix in alternately with sifted flour, baking powder, cinnamon and ginger.
5. Bake small spoonfuls on greased trays for 10-12 minutes.
6. Let them cool down completely then sandwhich together with custard filling.
7. For the custard filling, mix icing sugar, custard powder and butter in a bowl until combine.
8. Add little bits of milk into the bowl to make the mixture turn into an icing. Don't make it too runny, but if you do, simply add in more icing sugar.
9. I found that when I sandwhiched the kisses together they didn't stay together and the custard filling ran a little bit but it tasted so good! So I wrapped the kisses with cellophane and let the filling set! : ).
Title: Country Pudding
Ingredients:
- 1 egg
- 1/2 sugar
- 1/4 flour
- 1 1/4 baking powder
- 1/4 salt
- 1/2 apple
- 1/2 vanilla
- 1
Instructions:
1. Beat egg and sugar and mix well.
2. Sift flour, salt and baking powder and add to egg.
3. Mix well.
4. Fold in nuts, fruit and vanilla.
5. Pour into greased 8-inch pan.
6. Bake at 325°F for 30 minutes.
7. Cool.
8. Serve warm or at room temperature with ice cream or whipped cream.
Title: Apple Crisp
Ingredients:
- 4 granny smith apples
- 1 lemon juice
- 1/2 all-purpose flour
- 1 1/4 old fashioned oats
- 2/3 light brown sugar
- 1 1/4 cinnamon
- 1/2 salt
- 1/4 nutmeg
- 1/8 ginger
- 1/2 unsalted butter
Instructions:
1. Place apples in greased 8-inch square baking dish and toss with the lemon juice.
2. In a medium bowl, combine the flour, oats, sugar, cinnamon, salt, nutmeg, and ginger.
3. Add the melted butter and mix until crumbly.
4. Pat the mixture on top of the apples.
5. Bake for 30 minutes at 375 degrees.
6. Serve with heavy cream.
Title: Gingerbread Men (Gluten and Casein Free)
Ingredients:
- 1/2 vegan margarine
- 1/3 sugar
- 1/2 molasses
- 1 egg
- 1 vinegar
- 1 amaranth flour
- 1 tapioca starch
- 1 cornstarch
- 1 1/2 xanthan gum
- 1 baking powder
- 1/2 baking soda
- 1 ginger
- 1 cinnamon
- 1/2 clove
Instructions:
1. combine dry ingredients; mix in with wet ingredients.
2. wrap loosely in plastic wrap and chill in fridge for about 3 hours.
3. grease cookie sheet, and on a lightly floured surface, roll dough (easier done in sections) to desired thickness.
4. if you like then crunchier, then roll them thinner, and if you like them doughier, then thicker.
5. cut into desired shapes.
6. bake at 375F until starting to brown.
7. (takes about 10 minutes for thicker cookies).
8. decorated with Skittles, raisins, and icing.
9. Icing: icing sugar + softened spread + dash of soy milk.
Title: Easy Country Peach Cobber
Ingredients:
- 2 butter
- 1/2 oleo
- 1 1/2 sugar
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1 1/2 milk
- cinnamon
Instructions:
1. Preheat oven to 350.
2. Drain Peaches,reserving 1 1/2 C Syrup.
3. Melt Oleo in 9 X 13 pan in hot oven.
4. Pour peaches and reserved syrup over melted oleo.
5. Mix dry ingredients.
6. Add milk, mix well.
7. Pour batter over peaches.
8. Sprinkle with cinnamon.
9. Bake 1 Hour at 350.
Title: Maine Whoopie Pies - the Way It Should Be.
Ingredients:
- 1 eggs
- 3 water
- 1/2 shortening
- 1/2 vanilla
- 1 powdered sugar
- 1 real butter
- 3
- 1/4
- 1/2
Instructions:
1. Pies: Mix all together with a Mixer, spoon on a cookie sheet what ever size you want.
2. Filling: Mix them all together with a Mixer, put it in the refrigerator if your waiting for the Whoopie Pies to get done.
3. Bake at 400, 8-9 minutes, Set them on a cooling rack.
Title: Tofu Chocolate Mousse
Ingredients:
- 1 silken tofu
- 2 bananas
- 8
Instructions:
1. Blend tofu and bananas together in food processer until smooth.
2. Add melted chocolate and blend until color is dark.
3. Before the mousse cools, portion into 6 0z. martini glasses and then store in refrigerator.
4. Chill about 40 minutes before serving.
Title: Godiva Hot Chocolate Cake
Ingredients:
- 8 butter
- 1 granulated sugar
- 1/2 unsalted butter
- 5 eggs
- 5 confectioners' sugar
- 2 all-purpose flour
- 1 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 350°F.
2. Generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar.
3. Melt chocolate and butter over double boiler.
4. Stir in chocolate liqueur.
5. In a large mixing bowl, beat egg yolks and whole eggs with electric mixer set at low speed.
6. Pour chocolate-butter mixture into bowl while beating.
7. In medium bowl, sift the confectioners' sugar and flour together.
8. Gradually add this to the chocolate mixture.
9. Mix at high speed until smooth, about 3 minutes.
10. Pour cake mixture into soufflé dish.
11. Bake for 40-45 minutes or until cake tests done with a wooden tooth pick.
12. Serve hot with vanilla ice cream.
Title: Brandy Butter
Ingredients:
- 1/2 butter
- 1/2 confectioners' sugar
- 3 brandy
Instructions:
1. Cream the butter until very pale and soft. Beat in the sugar gradually.
2. Add the brandy , a few drops at a time, beating constantly. Add enough for a good flavor but be careful that it does not curdle.
3. Pile into a small serving dish and let harden. Alternatively, spread onto aluminum foil and chill until firm. Cut into shapes with small fancy cutters.
Title: Alfajores De Maizena
Ingredients:
- 2 1/2 cornstarch
- 1 2/3 flour
- 1/2 baking soda
- 2 baking powder
- 3/4 sugar
- 1 butter
- 3 vanilla extract
- 1 lemon zest
- 1 -2
Instructions:
1. Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
2. Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
3. Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
4. Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
5. When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.
Title: Uncle Bill's Graham and Vanilla Wafer Pie Crust
Ingredients:
- 3/4 butter
- 3/4 all-purpose flour
- 1/2
- 1/4
- 1
Instructions:
1. In a mixing bowl, combine graham wafer and vanilla cookie crumbs and almonds, mix well to combine.
2. Cut in butter using a pastry blender or a fork until mixture is crumbly.
3. Prepare a 9 inch oven-proof pie dish by spraying with some vegetable oil, then dust with flour, Shake off any excess flour off the pie dish and discard.
4. This prevents the shell from sticking to the dish when baked.
5. Spoon wafter mixture into the pie dish; press evenly to the bottom and sides using a rounded soup spoon. Also, use a potato masher with small holes or squares to firm the bottom crumb mixture. The thickness should be about 1/4 inch.
6. Place the prepared pie dish in the freezer compartment for 30 minutes.
7. Bake for 15 minutes in a preheated 400 F oven to set the crust.
8. Cool baked pie crust and continue with your pie filling mixture of your choice.
9. Pecans can also be used for some pie recipes.
10. Suggested recipes to look at: #87452, #18007, #18795, #18705, #18353, #18457.
Title: Dream Cream Puffs
Ingredients:
- 1/2 water
- 2 butter
- 1/2 margarine
- 2 all-purpose flour
- 1 eggs
- 2 instant chocolate pudding mix
- 1/8 nonfat milk
- powdered sugar
- fresh strawberries
Instructions:
1. Lightly coat a baking sheet with cooking spray; set aside.
2. In a small saucepan, combine water and butter, bring to boiling.
3. Add flour all at once, stirring vigorously until mixture forms a ball.
4. Remove from heat.
5. Cool for 10 minutes.
6. Add eggs, 1 at a time, beating well with a wooden spoon after each addition.
7. Drop mixture in 8 mounds, 3 inches apart, on the prepared baking sheet.
8. Bake in a 400 degree F oven about 30 minutes or until golden.
9. Transfer cream puffs to a wire rack; cool.
10. Cut tops from cream puffs; remove soft dough from inside.
11. Cool completely on a wire rack.
12. Meanwhile, for filling, prepare pudding mix according to package directions using the nonfat milk.
13. Stir in peppermint extract.
14. Cover with plastic wrap. Chill.
15. To serve, spoon about 1/4 cup of the filling into the bottom half of each cream puff.
16. Replace tops.
17. Sprinkle with sifted powdered sugar.
18. If desired, garnish with fresh strawberries.
Title: Cheerio Christmas Trees
Ingredients:
- 3 margarine
- 1 butter
- 6 marshmallows
- 1 miniature marshmallows
- 1 vanilla
Instructions:
1. Heat butter in 3-quart saucepan.
2. Add marshmallows.
3. Cook over low heat, stirring constantly until marshmallows are melted and mixture is smooth.
4. Remove from heat; stir in food color and vanilla.
5. Fold in cereal until evenly coated.
6. Quickly shape warm cereal mixture into Christmas tree shapes (about 2/3 cup per tree) on waxed paper, using buttered hands.
7. Cut gumdrops into thins slice.
8. Press gumdrop slices sticky side onto trees for "ornaments".
Title: Chocolate Peanut Butter Banana Bombs
Ingredients:
- 8 dark chocolate
- 1/4 bittersweet chocolate chips
- 1/2 creamy peanut butter
- 6 bananas
Instructions:
1. Melt chocolate over double boiler, stirring almost constantly until smooth.
2. Whisk in cream and peanut butter until smooth.
3. Dip banana pieces in chocolate mixture and place on baking sheet lined with waxed paper.
4. Place in refrigerator and chill for 1 hour or until set.
5. If you have left over dipping mixture, you can repeat steps 3 and 4 for double-dipped bombs.
Title: Mandarin Orange Pineapple Cake
Ingredients:
- 1 mandarin oranges in juice
- 3 Cool Whip
- 1/2 instant vanilla pudding
- 1 crushed pineapple
- 1 coconut
- 1 strawberry
- 1 kiwi fruit
- 1/2
Instructions:
1. With mixer, blend all ingredients together.
2. Pour into 9 x 13 pan sprayed with Pam.
3. Bake at 350 degrees for 30-35 min.
4. Cool Icing: With mixer, blend all ingredients, Cut strawberries and kiwi very thin and fold into mixture.
5. Can also add mandarin oranges.
6. Frost cool cake.
Title: Praline Cookies
Ingredients:
- 1 sweetened condensed milk
- 2 powdered instant coffee
- 2/3 dark brown sugar
- 1/3 water
- 1/4 butter
- 2 eggs
- 1/2 salt
- 1/2 vanilla extract
- 1 pecans
- 1/2
- 1
Instructions:
1. Combine first 3 ingredients in a saucepan; bring to a boil, stirring constantly. Remove from heat.
2. Stir water and butter into mixture until butter is melted.
3. Beat eggs, salt and flavorings together.
4. Beat in coffee mixture gradually.
5. Mix in flour and nuts until well blended.
6. Drop by teaspoonfuls 2 inches apart on greased aluminum foil-lined cookie sheet.
7. Bake at 350° for 8 to 10 minutes. Let cool on foil, then peel off.
Title: Mrs. Visnevskis' Plumju Putas (Prune Whip)
Ingredients:
- 1 1/2 prunes
- 2 icing sugar
- 1 white sugar
- 1
Instructions:
1. Put cooked stone-free prunes through a sieve, then mix the pulp thoroughly with the icing sugar and 1/2 tsp orange rind.
2. Whip the cream with the white sugar, then fold into the prune mixture.
3. Place in a serving bowl and sprinkle remaining 1/2 tsp orange rind on top; chill thoroughly before serving.
Title: Pine Tree Shillings
Ingredients:
- 1/2 molasses
- 1/4 brown sugar
- 1/4 all-purpose flour
- 1 1/2 ground cinnamon
- 1/2 ginger
- 1/4 baking soda
- 1/4 salt
- 1/4
Instructions:
1. In a large bowl cream together molasses, brown sugar, and lard.
2. In a small bowl combine flour, cinnamon, ginger, baking soda, and salt.
3. Blend the flour mixture into the creamed mixture.
4. Divide into 6 portions.
5. On lightly floured surface, shape each portion into 10-inch long rolls (total of six 10-inch rolls).
6. Wrap each; chill several hours.
7. Slice each roll into pieces a little more than 1/4-inch thick.
8. Place on greased cookie sheet.
9. Press each cookie with thumb until about 1/8-inch thick.
10. Bake at 350 degree F.
11. for 5 to 8 minutes.
Title: Baked Apple With Pear & Almond Filling
Ingredients:
- 1 apple
- 2 reduced-fat cream cheese
- 1 pear
- 1/2 brown sugar
- 1/8 cinnamon
- 2 water
- 3
Instructions:
1. Preheat oven to 350°F Slice apple in half. Use a spoon or small ice cream scoop to scoop out some apple flesh from each half, leaving some room for filling. (You can just eat the apple flesh; no need to reserve.) Dab cream cheese in the cavity of each half.
2. Dice pear. Toss pear with brown sugar and cinnamon; fill each apple half with diced pear, reserving extra for another use. Sprinkle pear filling with almonds, pressing down to make them adhere. Place apple halves in a baking dish and add water or apple juice. Cover and bake for 30 minutes, then baste with juices and bake uncovered for 10 minutes or until almonds are roasted.
Title: Italian Fig Cookies
Ingredients:
- 8 all-purpose flour
- 2 sugar
- 2 baking powder
- 1/2 salt
- 1 1/2 butter
- 5 eggs
- 3/4 milk
- 2 vanilla
- 2 dried figs
- 1 golden raisins
- 16 dates
- 16 pecans
- 1 orange, zest of
- 1 cinnamon
- 1 clove
- 1 nutmeg
- 1 black pepper
- 1 grapes
- 1
Instructions:
1. For cookie dough:
2. Combine flour, sugar, salt, baking powder.
3. Cut butter into flour mixture.
4. Add eggs, milk, and mix.
5. Knead dough until smooth. I use my Kitchen Aid heavy duty mixer with the kneading hook.
6. Let dough rest 1 hour.
7. Roll out dough and cut in 2x12inch wide strips. Place roll of fig filling in center of strip. Fold dough over filling and seal. Cut into 2 inch pieces. Place on greased cookie sheet and bake for 12 minutes at 350 degrees.
8. For fillling:
9. Mix all filling ingredients and cool in refrigerator for one hour. After one hour, put flour on a smooth surface and take about a cup of filling and roll into a small cigar shape. Make it long enough to place in the 2x12 inch strips of dough.(The floured surface makes it easy to roll the filling. Also flour your hands. This filling freezes well and can be used for next year's St. Joeseph's Table or Christmas.) Repeat for each strip of cookie dough.
Title: Chocolate Creme Brulee
Ingredients:
- 2 vanilla extract
- 1 sugar
- 3 sugar
- 6 brown sugar
- 6
- 3
Instructions:
1. For custard: Place cream in heavy, medium saucepan.
2. Bring to simmer and remove from heat.
3. Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
4. Whisk egg yolks and sugar in medium bowl to blend.
5. Slowly whisk in hot chocolate cream.
6. Let cool to room temperature, stirring occasionally, about 15-20 minutes.
7. Position rack in center of oven and preheat to 300F.
8. Arrange six ½ cup ramekins or custard cups in shallow baking pan.
9. Divide cooled chocolate mixture among them.
10. Pour enough hot water into baking pan to come halfway up sides of ramekins.
11. Bake until custards are just set, about 40 minutes.
12. Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).
13. For topping: Preheat broiler.
14. Mix sugars together.
15. Sprinkle over custard in an even layer.
16. Place ramekins on a baking sheet.
17. Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
18. Let stand 5 minutes before serving.
Title: Snickerdoodle Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1/2 vanilla extract
- 3 eggs
- 2/3 milk
- 2 flour
- 1 baking powder
- 2 baking soda
- 1/2 cinnamon
- 1/2 salt
- 1/2 butter
- 1 vanilla extract
- 3 powdered sugar
- 1 honey
- 2 milk
Instructions:
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Beat butter until smooth, about 2-3 minutes, with hand beater or in standing mixer in a large bowl. Beat in sugar; cream thoroughly. Beat in eggs, one at a time, until incorporated. Set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until combined.
4. Beat 1/3 of the flour mixture into the butter mixture, 1/2 of the milk, 1/3 of the flour, the rest of the milk, and then the rest of the flour. Mix well after each addition. (TIP: When alternating milk/flour, always begin and end with flour.) Batter will be thick.
5. Grease two 8-inch round pans or one 9x13 inch pan with shortening and dust with flour. You can also place a round piece of parchment paper in the bottom of the pan AFTER greasing/flouring.
6. Pour the batter into the pan(s). If using round pans, be sure to distribute evenly.
7. Bake in pre-heated oven for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
8. FOR FROSTING: In a small bowl, cream the butter until smooth. Beat in vanilla and honey. Gradually add in powdered sugar until desired consistency is reached. If necessary, add milk 1 T. at a time to thin.
Title: Sugar Free Tapioca
Ingredients:
- 3 minute tapioca
- 1 egg
- 1/3 Splenda granular
- 2 3/4 milk
- 1 vanilla
Instructions:
1. In a saucepan mix tapioca, egg, splenda and milk. Let set 5 minutes.
2. Cook over medium heat stirring constantly until mixture comes to a boil. Take off heat and add vanilla.
Title: Tipsy Puddings With Mulled Wine
Ingredients:
- 1 butter
- 1 1/2 eggs
- 4 lemon zest
- 3/4 red wine
- 1 cloves
- 2 1/2 cinnamon
- 2/3 heavy cream
- 1
- 4
- 1
Instructions:
1. For the puddings: Preheat oven to 350°. Grease eight 2"-deep and 3 1/2"-wide ramekins with butter. Evenly coat insides of ramekins with a quarter of the bread crumbs. Set aside.
2. Beat egg yolks, half of the sugar, and lemon zest in a medium bowl with an electric mixer on medium speed until pale and frothy, about 2 minutes. In another medium bowl, beat egg whites with clean beaters until stiff peaks form, 3–4 minutes. Gradually add remaining sugar to whites and beat until well mixed, 30 seconds more. Add a quarter of the egg white mixture to egg yolk mixture and stir to combine. Fold remaining egg white mixture and remaining bread crumbs into egg yolk mixture until well combined. Divide batter evenly between ramekins and bake on a sheet tray until puddings are cooked through and golden, about 25 minutes. Allow puddings to cool for 5 minutes, then turn out onto a rack and let cool completely.
3. For the mulled wine: Put wine, sugar, lemon and orange zest and juices, cloves, and cinnamon into a medium pot and bring to a boil, stirring occasionally, over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes more. Strain wine, discarding solids, and set aside to let cool.
4. Put puddings into an 8" × 12" nonreactive dish, drizzle with all of the mulled wine, cover with plastic wrap, and allow puddings to soak (they won't absorb all the wine), spooning more wine over each pudding occasionally, until moist throughout, 2–3 hours. Serve each pudding in a shallow bowl, sitting in some mulled wine and topped with a dollop of whipped cream.
Title: Ginger Cookies
Ingredients:
- 1 shortening
- 1 white sugar
- 1 molasses
- 4 baking soda
- 2 ginger
- 1 salt
- 5 flour
- 1/2 hot water
- 1 egg
Instructions:
1. Mix soda with hot waster.
2. Mix all ingredients together. Roll into balls.
3. Indent top of each cookie. Fill with jam, jelly or coconut.
4. Bake at 350F for 10-12 minutes, or until lightly browned.
Title: Fran's Maple Blondies
Ingredients:
- 1 brown sugar
- 2 Bisquick
- 1 pecans
- 4 eggs
- 2 vanilla
- 3
Instructions:
1. Preheat oven to 350F and grease a 9x13 pan well.
2. Mix sugar and bisquick well. Add eggs and continue to mix until all are well combined. Add flavorings and nuts and blend well. Spread batter in prepared pan and bake at 350F for 25-30 minutes or until a toothpick comes out clean. Cut into squares while still warm, but allow to cool before removing from the pan.
Title: Easy Pumpkin Pudding
Ingredients:
- 6 pumpkin puree
- 1/2 cinnamon
- 1
Instructions:
1. Add vanilla yogurt with canned pumpkin and stir.
2. Add dash of cinnamon.