lumicero/recipes-ing2inst huggingface dataset:
Title: Ez Pecan Butterscotch Cookies
Ingredients:
- 1 instant butterscotch pudding mix
- 1 flour
- 1/4 egg
- 3/4 pecans
- 1
Instructions:
1. Preheat oven to 350°.
2. Combine the first 5 ingredients in a large mixing bowl and mix well.
3. Stir in pecans (don't worry if dough seems crumbly).
4. Shape tablespoonfuls of dough into balls and place about 2" apart on ungreased non-stick baking sheets.
5. Bake for about 10 minutes or until golden brown and just about set.
6. Leave on sheet for a minute or two.
7. Cool completely on wire rack.
Title: Andies Candies Cookies
Ingredients:
- 1/4 reduced fat margarine
- 1/2 applesauce
- 1 1/2 brown sugar
- 2 water
- 1/2 egg substitute
- 2 chocolate chips
- 2 1/2 flour
- 1 1/4 baking soda
- 1/2 salt
- 120
Instructions:
1. In sauce pan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted.
2. Remove from heat; stir in applesauce, then cool for 5 minutes. Add egg sub. and dry ingredients; mix with a mixer on low speed until blended.
3. Chill 1 hour.
4. Make into 1" balls and bake on an ungreased cookie sheet at 350°F for 10-13 minutes. While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Cool on baking rack.
Title: Cream Pudding With Pistachios " 'eish Es-Saraya"
Ingredients:
- 9 water
- 2 sugar
- 1 1/2 fresh lemon juice
- 1 rose water
- 1 peas
- 350 milk
- 1 cornflour
- 1 1/2 rose water
- 2 pistachios
- 80
Instructions:
1. Chop the grilled bread in a food processor on low so as to get coarse but small chunks.
2. Spread the crumbs at the bottom of a rectangular medium size serving plate -about 25 centimetres/10 inches- with a 6 cm/about 2 ½ inches edge.
3. To prepare the syrup dissolve the sugar in the water and let it boil for a few minutes adding the lemon juice in the process. Add the rose water after you remove it from the heat. Pour it hot over the bread so as to soak it completely.
4. With the back of a fork press the layer of sweetened bread against the bottom of the plate to obtain a more compact layer.
5. In a small casserole mix thoroughly the kishta the milk and corn flour and bring to boil on medium heat stirring constantly with a wooden spoon. Cook over low heat for a few minutes or until the cream pudding is thick enough to cling to the back of the spoon. Remove from the heat and add the rose water.
6. Spread the pudding over the bread mixture covering it completely. Sprinkle a thick layer of pistachios on top and let cool. Refrigerate for a few hours before serving. If you are using fresh cream add 3 tablespoons of corn flour to three cups of fresh cream and cook the same way as kishta adding the rose water last.
Title: Chocolate Cloud Pie
Ingredients:
- 1 granulated sugar
- 2 Philadelphia Cream Cheese
- 2 brown sugar
- 3/4 vanilla
- 1 eggs
- 2
- 6
Instructions:
1. Preheat oven to 325ºF.
2. Beat cream cheese, both sugars, and vanilla until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
3. Bake 35 minute Cool completely. Store leftover pie in frige.
Title: Baked Apple Rings With Caramel Sauce
Ingredients:
- 4 golden delicious apples
- 3/4 flour
- 2 flour
- 1 sugar
- 1/4 salt
- 1 nutmeg
- 1/3 apple cider
- 2 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 400°F.
2. Slice apples crosswise into 1/2-inch slices. Set aside 8 largest slices;reserve remaining apple for another use.
3. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, sugar, salt and nutmeg in a medium bowl. Stir in cider and egg whites (batter will be thick).
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Dip 4 apple slices in batter, place in pan. Cook 2 minutes on each side or until lightly browned. Arrange apple slices on a baking sheet coated with cooking spray; lightly coat apples with cooking spray. Repeat with remaining apple slices.
5. Bake apples at 400°F for 10 minutes or until edges are crisp. Drizzle each of 4 plates with 1 tablespoon caramel sauce, top with 2 apple slices. Sprinkle with powdered sugar if desired. Serve immediately.
Title: Jamie Oliver's Portuguese Custard Tarts
Ingredients:
- 2 frozen puff pastry
- 1 cinnamon
- 2 eggs
- 2 sugar
- 2 vanilla
- 1 creme fraiche
- 2 orange zest
- 8 sugar
- 1/2
Instructions:
1. Begin by preparing pastry shells.
2. Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly.
3. Roll up both pastry sheets and cut each into 6 even pieces.
4. Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan.
5. Using fingers, spread each piece into a cup shape using the pan as a mold.
6. Bake for 8-10 minutes at 400°F in oven on top shelf.
7. While they're baking prepare custard mix.
8. In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange.
9. Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard.
10. Fill each shell almost to the top with custard mix.
11. Put custard-filled pastry shells back into 400°F oven on top shelf and bake for 8-10 minutes.
12. While tarts continue baking prepare caramel topping.
13. Heat up a medium sized saucepan on the stove over medium-high heat.
14. Add sugar and juice from 2 oranges.
15. Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt.
16. Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks.
17. Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking.
18. Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart.
Title: Cracker Cookies - Also Known As Pms Cookies
Ingredients:
- 1 peanut butter
- 4 marshmallow cream
- 1 white chocolate
- 2 1/2
- 6
Instructions:
1. Spread approximately 1 tablespoon peanut butter, then a teaspoon of marshmallow cream onto a Ritz cracker and sandwich with another cracker.
2. Melt chocolate bark (I like Ghirardelli the best) on low heat in microwave, stirring often or over a double boiler.
3. Dip sandwiched cookies into chocolate, covering both sides.
4. Place cookies on waxed paper and allow to harden. I find that if you put the paper or silpat on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster.
5. Can be drizzled with melted white chocolate to make pretty.
6. Store in airtight container. Enjoy!
Title: Strawberry Orange Trifle
Ingredients:
- 4 3/4 vanilla pudding mix
- 3 milk
- 1 orange zest
- 8 mandarin orange segments
- 3
- 1
Instructions:
1. Prepare mudding as directed on package using 3 cups milk.
2. Remove from heat; stir in orange peel.
3. Cover surface of pudding with waxed paper or plastic wrap and cool 15 minutes.
4. Line bottom of trifle dish or glass bowl with 1/3 of the cake cubes;.
5. Drizzle with 1 tablespoon of the orange juice concentrate.
6. Spoon 1/3 of pudding over top.
7. Spoon 1/3 of strawberry filling over pudding.
8. Top with 1/3 of orange segments.
9. Repeat layers 2 more times.
10. Cover and refrigerate 3 hours or overnight.
11. Store in refrigerator.
Title: Lemon Cake
Ingredients:
- 1 eggs
- 1 water
- 4 lemon juice
- 3/4 powdered sugar
- 1/2
- 3/4 - 1
- 1
Instructions:
1. Preheat oven to temperature specified on cake mix.
2. Mix the first five ingredients together to form cake batter.
3. Pour into a prepared 9*13 dish and bake approximately 1 hour (a toothpick inserted will still be slightly moist).
4. While the cake is baking, mix together the lemon juice and powdered sugar (should still be very liquidy, not a paste).
5. When the cake is done, immediately fork several holes in the top of it.
6. Pour the juice mixture onto the cake- make sure to get the edges too.
7. Can be served warm or cooled.
Title: Texas Sheet Cake
Ingredients:
- 1 butter
- 4 water
- 1 plain flour
- 2 sugar
- 2 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 vanilla
- 1 butter
- 1/2 milk
- 4 powdered sugar
- 6 vanilla
- 1 pecans
- 1
Instructions:
1. Cake:Melt butter, cocoa, and water and bring to a rapid boil.
2. Pour over sugar and flour mixture and mix with an electric mixer.
3. Add buttermilk, eggs, soda and vanilla and mix well.
4. Mixture will be very runny.
5. Pour into 11x16 greased sheet cake pan.
6. Bake 20 minutes at 400 degrees.
7. Cake is done when it begins to pull away from the sides of the pan.
8. Bake time will vary with different ovens.
9. Leave cake in pan and cool before icing.
10. Icing: Mix first 3 ingredients and bring to a rapid boil, remove from heat and add powdered sugar and vanilla.
11. Beat with mixer until smooth.
12. Stir in pecans by hand and spread on cooled cake.
Title: Mini Rolo Bites by Indulge
Ingredients:
- 1 egg
- 1
- 1/2
- 24
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease 24 cup mini-muffin pan or coat with nonstick spray.
3. Prepare brownie batter as instructed on package.
4. Spoon batter into pan, Set muffin pan on baking sheet. Bake in middle of oven 10-14 minutes or until almost firm.
5. Remove from oven and immediately press candy, small end down, into centers of each cup until flush with the surface of brownie.
6. Transfer pan to cooling rack and let stand until completely cool.
7. To remove: Gently loosen brownie cups with knife and remove from pans.
8. For peanut butter bites stir peanut butter in batter before baking for an added kick.
Title: Rich and Chewy Pecan Pie Muffins!
Ingredients:
- 1 pecans
- 1 brown sugar
- 1/2 all-purpose flour
- 1 wheat germ
- 2 eggs
- 2/3 butter
- 1/2 vanilla
Instructions:
1. Preheat oven to 350*F.
2. Place paper(or foil) liners in 9 muffin cups and spray with nonstick spray.
3. In a large bowl, combine the pecans, sugar, flour, and wheat germ(if using). Make a well in the center of the mixture.
4. In a separate bowl, beat the eggs until foamy. Add the melted butter and vanilla, stir to combine. Pour the egg mixutre into the well in the dry ingredients, stirring just until moistened.
5. Spoon the batter into the cups, filling each two thirds full.
6. Bake the muffins 20 minutes, or until a toothpick comes out clean when inserted in a muffin. Remove the muffins from the pans immediately and cool on wire racks. Enjoy!
Title: Vanilla Butter Cake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 white vinegar
- 1 milk
- 2 3/4 vanilla
- 2 1/4 unbleached all-purpose flour
- 3/4 baking powder
- salt
Instructions:
1. Preheat oven to 350 degrees.
2. Add one Tablespoon vinegar to a one cup measuring cup and fill with milk to measure one cup (that explains the almost one cup milk!).
3. Grease and flour pans (9X13, 3=8", 2=9", or 1=10").
4. Cream butter and sugar together until fluffy, about 3 minutes.
5. Add eggs one at a time, beating well after each.
6. Mix the vanilla into the milk and set aside.
7. Mix the flour, baking powder and salt together in a separate bowl.
8. Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition.
9. Divide batter into prepared pans.
10. Bake 20 to 25 minutes, or until a cake tester inserted into the center of cake comes out clean.
11. Let cool in pans 10 minutes, then remove from pans and cool completely on wire rack.
Title: Slow Cooked Brandy Soaked Plums
Ingredients:
- 4 plums
- 1/4 boiling water
- 1/4 sugar
- 1/4 brandy
- 1/4
Instructions:
1. Spray slow cooker with nonstick cooking spray. Place plums in bottom of slow cooker.
2. Mix water and sugar. Pour mixture over plums.
3. Cook on LOW for 3 hours.
4. Stir in brandy and cook additional 30 minutes on LOW.
5. Serve with whipped cream (or ice cream of course). This recipe can be easily adjusted for more people!
Title: Devonshire Apple Pie
Ingredients:
- 3/4 sugar
- 1/4 brown sugar
- 1 flour
- 1/2 cinnamon
- 1/2 nutmeg
- 1 lemon juice
- 1/8 salt
- 1/2 sour cream
- 4 apples
- 1 flour
- 1/2 brown sugar
- 1/2 butter
- 4
Instructions:
1. Preheat oven to 350.
2. Mix first 7 ingredients in large bowl.
3. Stir in sour cream and apples.
4. Spoon into shell.
5. Add topping.
6. For topping mix flour and sugar.
7. Cut in butter until mixture is crumbly.
8. Sprinkle on pie.
9. Bake at 350 for 40 minutes or until topping is golden brown.
Title: Lemon Quiche
Ingredients:
- 1 lemons
- 4 heavy cream
- 1 milk
- 1 half-and-half
- 1/2 sugar
- 4 eggs
- 1 flour
Instructions:
1. Preheat oven to 375 degrees.
2. Zest 1 lemon. Place the zest in a saucepan with the cream and milk and simmer gently for 5 minutes.
3. Juice all the lemons including the zested one and strain.
4. With an electric mixer beat the sugar with the eggs until the mixture turns lemony yellow, add flour and beat some more to incorporate smoothly. Mix in the mlk-cream and lemon juice and pour into pie shell.
5. Bake for 25 to 35 minutes until puffed and set.
6. To decorate if you wish you can cut several long pieces of zest. Cut into fine strips. Cook 3 tbls sugar with strips for 10 minutes.
7. until candied. When cool arrange on top.
8. Enjoy.
Title: Easy Coconut Cream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 poppy seed
- 1 1/3 milk
- 1/4 instant coconut cream pudding mix
- 1/4 flaked coconut
- 3 1/2
- 2
- 1
- 1/3
Instructions:
1. Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.
2. Pour into a greased 9X13 pan.
3. Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean.
4. Cool completely.
5. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
6. Spread over the cake.
7. Spread with whipped topping.
8. Sprinkle with coconut.
Title: Bread Pudding With Blueberry-Lemon Sauce
Ingredients:
- 1/2 sugar
- 4 eggs
- 2 milk
- 2 lemon rind
- 1 ground nutmeg
- 1/2 vanilla extract
- 1 fresh blueberries
- 1 frozen blueberries
- 1 lemon rind
- 1 fresh lemon juice
- 1/3 sugar
- 1/2 cornstarch
- 1 fresh blueberries
- 1 1/2 frozen blueberries
Instructions:
1. Cut bread into 2 inch cubes.
2. Beat sugar and eggs at medium speed with an electric mixer until fluffy.
3. Add whipping cream and next 4 ingredients, beating until blended.
4. Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
5. Let stand 10 minutes.
6. Bake at 375* for 40 to 45 minutes.
7. Cool in pan on a wire rack 5 minutes.
8. Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
9. To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
10. Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.
Title: Chai-Spiced Tea Cookies
Ingredients:
- 1/2 unsalted butter
- 1/4 granulated sugar
- 2 vanilla extract
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 ground cloves
- 3/4 ground cardamom
- 1/4 salt
- 1 all-purpose flour
- 1/2 - 3/4 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter with granulated sugar in a medium bowl. Stir in vanilla.
3. In a separate bowl, combine spices, flour and salt with a wire whisk until well mixed. Add flour mixture to butter mixture and stir until combined.
4. Scoop teaspoons of dough and roll with hands into small balls. Place on a baking sheet, spacing them about 2 inches apart. Bake until lightly golden, about 15 minutes. Cool on the sheet for 5 minutes.
5. Place powdered sugar in a pie plate. Roll warm cookies in sugar and cool on a wire rack.
Title: My Birthday Angel Food Cake
Ingredients:
- 1 cake flour
- 1 1/2 sugar
- 1/2 salt
- 1 1/2 cream of tartar
- 1 vanilla
- 1
- 1/2
Instructions:
1. NOTE~~All ingredients MUST be room temperature.
2. Sift together the flour and 3/4 cup of the sugar about 3 times.
3. Combine salt and egg whites and beat till foamy. Add Cream of tartar to egg whites and beat till stiff peaks form.
4. Fold remaining 3/4 cup of sugar into egg whites, folding 2 tablespoons at a time till used up.
5. Fold in vanilla and almond flavorings.
6. Sift flour mixture in a few tablespoons at a time, folding carefully.
7. Pour into angel food pan or tube pan (ungreased) and bake at 325° for 60 to 70 minutes, or till top of cake is golden brown.
8. Turn pan upside down and let cool 1 hour before removing.
Title: Stamp/ Mold Butter Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 3 flour
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar.
3. Beat in egg and vanilla.
4. Add flour one cup at a time.
5. The dough will be stiff.
6. Make 1 1/2" balls.
7. Flatten with a cookie stamp.
8. Bake for 12-15 minute.
Title: Brazo De Gitano -- Rolled Sponge Cake (Spain)
Ingredients:
- 5 eggs
- 1/4 granulated sugar
- 1/4 all-purpose flour
- 1/4 cocoa powder
- 1 pure vanilla extract
- 4 powdered sugar
- 1 heavy cream
- 1 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees F & lightly butter a 15"x8" baking pan or sheet. Line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar.
2. In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.
3. Stir in flour, cocoa & vanilla extract, blending well.
4. In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.
5. Pour batter into prepared baking sheet & spread out evenly.
6. Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.
7. After another 10 minutes peel off the paper.
8. Combine whipped cream, rum & superfine sugar, & adjust to taste.
9. Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.
10. Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.
Title: Gluten Free Double Chocolate Brownie Bites
Ingredients:
- 3/4 cocoa powder
- 1 garbanzo flour
- 1 fava bean flour
- 2 sorghum flour
- 2 flax seed meal
- 2 tapioca flour
- 1/4 iodized salt
- 1/4 baking powder
- 4 unsalted butter
- 4 unsweetened applesauce
- 2 sugar
- 3 eggs
- 1 vanilla
Instructions:
1. sift togeter dry ingredients.
2. melt sugar, butter and applesauce together over low heat.
3. cream together eggs and vanilla.
4. add sugar, butter and applesauce.
5. add sifted ingredients.
6. using a #40 scoop, scoop into mini muffin pans.
7. bake in 325 degree oven for 13-15 minutes.
Title: Red Velvet Cupcakes With Coconut and Cream Cheese Frosting
Ingredients:
- 1 3/4 self-rising flour
- 1/4 sugar
- 1 1/2 unsalted butter
- 1 eggs
- 2 vanilla extract
- 1 buttermilk
- 2 distilled white vinegar
- 1 baking soda
- 1 cream cheese
- 1/4 powdered sugar
- 2 sweetened flaked coconut
- 1 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
2. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs one at a time, then red food coloring and 1 teaspoons vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermmilk, vinegar, and baking soda. When bubbles form, stir in batter.
3. Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes, transfer to rack and cool completely. Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoons vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2" plain border; sprinkle with remaining 1 cup coconut.
Title: Slice and Bake Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 1 1/3 powdered sugar
- 2 eggs
- 2 vanilla extract
- 4 1/2 flour
- 2 baking soda
- 1 1/2 chocolate chips
- 1 walnuts
Instructions:
1. Beat together butter, brown sugar and powdered sugar.
2. Add eggs and vanilla and mix well.
3. Combine flour and baking soda and add.
4. Stir in chocolate chips and walnuts.
5. Mold dough into 4 12" logs and wrap in plastic wrap.
6. Store in refrigerator for at least an hour or longer, if desired.
7. Preheat oven to 350°.
8. Cut dough into 1/2" thick slices and place on baking sheet.
9. Bake for about 8 minutes or until golden brown.
Title: Earthquake Cake
Ingredients:
- 1 coconut
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1 1/3 pecans
- 8 butter
- 1 margarine
- 1/2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 9x13-inch pan.
3. Spread coconut and pecans on bottom of pan.
4. Prepare cake mix as directed on box and pour over coconut and pecans.
5. In separate bowl mix cream cheese, butter and powdered sugar until creamy.
6. Drop by tablespoonfuls on top of cake mix.
7. Bake for 45 minutes and wait to see the earthquake.
Title: Pumpkin White Chocolate Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 2 vanilla extract
- 1 pumpkin
- 2 all-purpose flour
- 3 1/2 pumpkin pie spice
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 11 white chocolate chips
Instructions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in white chocolate chips.
2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until firm. Remove to wire racks to cool.
Title: My Mom's Apple Crisp
Ingredients:
- 5 -6 tart apples
- 1 flour
- 1/2 rolled oats
- 1 brown sugar
- 3/4 cinnamon
- 1 ground nutmeg
- 1/2 salt
- 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 350.
2. Peel and slice apples. Toss with lemon juice to prevent browning. Place in lightly greased 9x9 pan.
3. Mix remaining ingredients, except butter, in a medium bowl. Add butter. Mix just until dry ingredients are moistened.
4. Sprinkle over the apples.
5. Bake at 350 for 30-40 minutes, or until apples are soft and topping is browned.
Title: Coconut Butter Balls
Ingredients:
- 1 butter
- 1/2 sugar
- 2 vanilla
- 2 flour
- 1/4 salt
- 2 pecan halves
- 1 water
- 1 flaked coconut
- 1
Instructions:
1. Preheat oven to 350.
2. Cream butter, sugar, and vanilla until fluffy.
3. Blend flour and salt, stir into creamed mixture.
4. If dough is soft, chill until firm enough to shape.
5. With fingers, shape a rounded teaspoonful of dough around each pecan half to form 1" balls.
6. Beat egg white with water with a fork.
7. Dip dough in egg white mixture, then in coconut.
8. Bake on lightly greased baking sheet 15-18 minutes.
9. Cookies store well in tightly covered container.
Title: Sour Cream Poppy Seed Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1/2 sour cream
- 4 orange zest
- 1 poppy seed
- 1/2 confectioners' sugar
- 1 -2
- 1/4
Instructions:
1. Set oven to 350 degrees F.
2. Grease and flour a 10-inch tube pan.
3. In a large bowl combine the cake mix with pudding mix.
4. Add in oil, eggs, sour cream and orange juice; beat on low speed until blended.
5. Increase to medium speed and continue beating for another 2 minutes.
6. Mix in orange zest and poppy seeds.
7. Pour the batter into prepared pan.
8. Bake for about 50 minutes or until the cake test done.
9. Cool in pan for 15 minutes.
10. Remove from pan and cool completely.
11. Sprinkle with confectioners sugar if desired before serving.
Title: Strawberries with Chocolate-Almond Sauce
Ingredients:
- 4 strawberries
- 1 sugar-free instant chocolate pudding mix
- 2/3 non-fat powdered milk
- 1 1/2 water
- 1/2
- 1
Instructions:
1. In a large bowl combine the dry pudding mix, dry milk powder and water.
2. Mix well using a whisk.
3. Blend in the whipped topping and the almond extract.
4. In a small bowl combine the almonds& Chocolate chips.
5. Place strawberries in 4 serving cups.
6. Spoon 1/2 cup of the pudding mixture over the stawberries.
7. Sprinkle with Almond& Chocolate chips.
8. Rerfigerate for at least 15 minutes before serving.