lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Pudding
Ingredients:
- 2 2/3 flour
- 2 baking soda
- 2 baking powder
- 1 salt
- 1 dark molasses
- 1 warm water
- 12 cranberries
- 1/2 butter
- 1/2 half-and-half
- 1 sugar
- 1/2 vanilla
Instructions:
1. Cut the cranberries in half. Place them in a colander and rinse out the seeds.
2. In a large bowl, combine 2 2/3 cup flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and a pinch salt. Gradually mix in 1 cup dark molasses and 1 cup warm water. Fold in the cranberries.
3. Grease the round pan well. Pour the cranberry mixture into the pan.
4. Fill the steamer with water, and place the pan in the steamer. If you don’t have a steamer, take a large stock pot and place something in the bottom to elevate the cake pan, like a trivet, cookie cutter, empty tuna can, or folded dish towel. Then place the pan on top and fill the pot with water about half-way up the side of the pan.
5. Bring the water to a boil, and steam for about 2 1/2 hours, checking the water level periodically (around every 30 minutes or so) and refilling as needed. The pudding is done when you can insert a toothpick into the center and it comes out clean. Allow the pudding to cool (the pudding can also be made in advance and kept on the counter or in the fridge until ready to serve).
6. When ready to serve, make the butter sauce: in a saucepan over low heat, melt 1/2 cup butter, stirring often. Stir in 1/2 cup half-and-half and 1 cup sugar, then add 1/2 teaspoon vanilla. To serve, cut the pudding into pieces and drizzle with butter sauce.
Title: Quick Coconut Orange Balls
Ingredients:
- 1 margarine
- 6 powdered sugar
- 1/2 sweetened flaked coconut
- 2
- 7
Instructions:
1. Mix everything except the coconut. Roll into bite-sized balls and roll in coconut.
2. Refrigerate until firm, or overnight.
Title: Brownies
Ingredients:
- 4 butter
- 1 sugar
- 2 eggs
- 4 vanilla
- 2 enriched flour
- 1 walnuts
- 1 powdered sugar
- 3 - 3 1/4 milk
- 1/3 butter
- 1/4 vanilla
- 2 salt
- 2
- 1/4
Instructions:
1. Melt chocolate (if using choco-bake you don't have to melt it).
2. Throughly cream butter and sugar add egg and beat well.
3. Blend in melted chocolate, vanilla, and flour.
4. Mis nuts into batter.
5. Pour batter into greased 9x13 pan.
6. Bake at 325 for 35 minute.
7. Frosting:
8. Beat sugar, milk, butter, choco-bake, vanilla, and salt in small mixing bowl until smooth and creamy. Makes 1 3/4 cups.
9. Cool brownies and then spread frosting on sprinkle with nuts.
Title: Coconut Candy
Ingredients:
- 1/2 evaporated milk
- 2 sugar
- 340 salt
- 1 coconut
- 390 vanilla
- 1 butter
- 1
Instructions:
1. Place sugar, salt, and both milks in a wok on low heat and dissolve sugar.
2. Add in grated coconut and cook for 2 hours, stirring often.
3. Add in vanilla and butter.
4. Divide into 4 parts and color each part to your liking.
5. Grease four small square pans very very well. Place each portion of coconut into its own tray and press down firmly with the aid of some plastic wrap. Make sure it is compressed.
6. Leave to set for a while and then turn out and cut into squares before it has fully hardened.
Title: Sprite Cupcakes
Ingredients:
- 3 sugar
- 1 1/2 butter
- 6 eggs
- 3 flour
- 3/4
- 3
Instructions:
1. Cream sugar and butter until smooth. Add one egg at a time and beat. Add flour and stir. Combine Sprite and lemon extract and mix with batter until smooth. Spoon batter into muffin pan with cupcakes liners.
2. Bake at 350 for 25-30 minutes or until tops turn golden brown.
3. Note: If you fill the liners more than halfway, your cupcakes may overflow.
4. These cupcakes are so tasty, they don't need frosting. But if you love the sugary touch, maybe esomething with cream cheese.
Title: Apple Walnut Cake With Lemon Glaze
Ingredients:
- 3 sugar
- 200 all-purpose flour
- 180 baking powder
- 2 salt
- 1 ground cinnamon
- 2 eggs
- 2 butter
- 50 vanilla extract
- 50 walnuts
- 1 icing sugar
- 100 fresh lemon juice
- 150 lemon, zest of
- 1
Instructions:
1. Melt the butter in a pot then add oil set aside to cool down.
2. In a large bowl, beat sugar and eggs then vanilla and butter mix well. Combine the flour, baking powder, cinnamon, salt then sift it into the sugar mixture, mixing well. Stir in apples and walnuts.
3. Pour into a greased lined 9-in. x 9-in. baking tin. Bake at 180c for 30-40 minutes or until a toothpick comes out clean. Cool on a wire rack.
4. For the Lemon Glaze.
5. Add lemon juice into icing sugar mix it well. Add zest then pour the mixture on the cake when its cool down.
Title: Filled Cupcakes With Cherry Flavored Filled DelightFulls™
Ingredients:
- 1 water
- 7 powdered sugar
- 1 butter
- 2 -3 milk
- 3/4 vanilla extract
- 1
Instructions:
1. PREHEAT oven to 350° F. Paper-line 24 muffin cups.
2. PREPARE cake batter according to package directions. Spoon into prepared muffins cups. Bake as directed or until wooden pick inserted in cupcakes comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.
3. BEAT powdered sugar, butter, 2 tablespoons milk and vanilla extract in large mixer bowl until light and fluffy. Add remaining tablespoon of milk if needed. Remove 1 cup of frosting to small bowl. Stir in 1/2 cup chopped DelightFulls morsels. Spoon filling mixture into pastry bag fitted with large pastry tip or into food storage bag with 1/2-inch snipped from corner of bag.
4. CUT a 1-inch circle 1-inch deep with sharp knife from each cupcake. Carefully remove cake pieces and save for another use such as crumbling over ice cream. Pipe filling mixture into each cupcake. Filling should be level with top of cupcake.
5. FROST cupcakes with remaining frosting in bowl. Sprinkle cupcakes with remaining 1/2 cup chopped DelightFulls morsels.
6. TIP: If short on time, here is another frosting to try in place of one above. Gently mix together 1 container (16 oz.) prepared cream cheese frosting and 1 1/2 cups thawed whipped topping in large bowl. Divide and use as stated above.
Title: Sinfully Silly Snickers Apple Fruit Salad
Ingredients:
- 6 green apples
- 6
- 1
Instructions:
1. Start with a big bowl so you have room to mix!
2. Make sure you remove all the seeds from the apples when you chop them up.
3. Place them in the bowl first.
4. Next, add the Snickers bars
5. Stir in the whipped cream and refrigerate for at least 2 hours.
6. You can throw in a few maraschino cherries for color.
Title: Apple Dumpling Cake
Ingredients:
- 6 -7 cooking apples
- 2 flour
- 1 1/2 sugar
- 2 baking powder
- 1 salt
- 2 eggs
- cinnamon
Instructions:
1. Grease 9x13 inch baking pan.
2. Slice enough apples to fill pan about half way.
3. Sprinkle with sugar and cinnamon.
4. Mix flour, sugar, baking powder, salt and egg.
5. Mixture will be crumbly (I usually just do this with my hands, but you could use a pastry cutter) Sprinkle oil over top (works well to hold your finger over the top of the bottle so that you don't end up with big globs of oil) Sprinkle with additional sugar and cinnamon.
6. Bake at 350 degrees for 30-40 minutes.
7. Optional: Place under broiler for 2-3 minutes to brown topping (I usually do this because it makes it extra tasty).
Title: Mandarin Sorbet over Lychees
Ingredients:
- 1 water
- 2 mandarin orange segments
- 11 lemon juice
- 1/4 Grand Marnier
- 4 lychees
- 20 mandarin orange segments
- 11 mint leaf
Instructions:
1. Combine sugar and water and heat over low heat until sugar has dissolved. Bring to boil before cooling.
2. Make mandarin puree by blending or pushing mandarin orages through sieve.
3. Add puree with juice and liqeur to sugar syrup. Combine well.
4. Pour into pan and freeze till firm. Stir occasionally.
5. To serve, place a few extra mandarin segments in a glass, followed by a few chilled lychee on top, 2 tbsp of the canned lychee syrup, and a scoop of mandarin orange sorbet. Place a sprig of mint on top of you like!
Title: Oatmeal-Cinnamon Toffee Cookies in a Jar (For Gift Giving)
Ingredients:
- 3/4 light brown sugar
- 1/4 white sugar
- 1 cinnamon
- 1 1/2 quick-cooking oats
- 1 all-purpose flour
- 3/4 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1/4
Instructions:
1. Prepare a 1-quart glass jar with a lid.
2. In a small bowl combine brown sugar with white sugar and cinnamon; pour into the glass jar then pack down.
3. Layer the oats then the toffee bits.
4. Mix together flour with baking soda and salt then place the flour mixture on top.
5. Close the jar.
6. ATTACH A CARD WITH THE FOLLOWING INSTRUCTIONS; set oven to 350 degrees F/ place all ingredients from the jar into a large bowl breaking up any lumps/ add in 1/2 cup softened butter or margarine, 1 large slightly beaten egg and 2 teaspoons vanilla; beat until blended/ drop onto greased cookie sheet and bake for 8 minutes/ yield 36 cookies.
Title: Pineapple Walnut Delight Salad
Ingredients:
- 1 Cool Whip
- 1 cream cheese
- 1 crushed pineapple
- 1 walnuts
Instructions:
1. Mix Cool Whip and cream cheese with a mixer. Fold in pineapple and walnuts. Pour into a dish, garnish with chopped walnuts and chill overnight.
2. FOR VARIATIONS: a small package of pistachio pudding (or any other flavor you like), and some small marshmallows can be added to the ingredients above and its taste is excellent, too.
3. Another option is to add a small package of lime or lemon jello dissolved in a cup of boiling water. Let it set and add the ingredients above. Serve and decorate with some cherries on top.
Title: Chocolate Cheesecake Bars
Ingredients:
- 1 eggs
- 3 butter
- 1/3 cream cheese
- 2 sour cream
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350°; position oven rack in middle of oven.
2. Spray the bottom only of a 13x9 inch metal baking pan with nonstick spray.
3. Reserve 1 cup cake mix; set aside.
4. In a bowl add the remaining cake mix, 1 egg, and melted butter; blend with an electric mixer on medium speed until all dry ingredients are moistened; press mixture into prepared pan; bake 10 minutes.
5. Meanwhile, in another bowl, beat the reserved cake mix, remaining 2 eggs, cream cheese, and sour cream with an electric mixer on medium speed until blended and smooth; fold in chocolate chips.
6. Spread cream cheese mixture over crust.
7. Bake 30-35 minutes or until just barely set; transfer to wire rack and cool completely.
8. Refrigerate at least 2 hours before serving; cut into bars.
Title: Brownie Cobbler
Ingredients:
- 1 butter
- 8 chocolate
- 4 sugar
- 8 eggs
- 1 vanilla
- 1 1/3 all-purpose flour
- 1 salt
- 10
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter and chocolate in a large heat-proof mixer bowl set over simmering water. Remove the pan of water from the heat and allow the mixture to cool.
3. Add the sugar and beat well, then add the eggs, 1 at a time, beating well with each addition.
4. Add vanilla, flour, salt and nuts; stir and scrape down the bowl until the mixture is well-blended.
5. Pour into a greased 9x13-inch pan and bake fora pproximately 1 hour, or until set. (Center will still be somewhat soft.)
6. Allow the brownie cobbler to cool completely before cutting into serving pieces.
Title: Healthy Carrot Cake (Except the Frosting!)
Ingredients:
- 3 1/2 carrots
- 1/2 apple
- 1 canola oil
- 1 honey
- 3 eggs
- 1 vanilla
- 3 whole grain wheat flour
- 1 baking soda
- 2 cinnamon
- 2 nutmeg
- 1 1/2 walnuts
- Cinnamon Cream Cheese Frosting
Instructions:
1. Preheat oven to 350.
2. Mix together apple pulp, carrot pulp and oil.
3. Add in the honey, eggs, and vanilla.
4. In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Mix in with the wet ingredients.
5. Stir in walnuts.
6. Grease 2 round cake pans. Put half the mixture in each pan.
7. Bake for about 1 hour. I always check on mine after about 45 minutes.
8. Let cool for 5-10 minutes. Take cakes out of pan and onto a cooling rack until almost all the way cooled off.
9. Put one cake upside down on a plate. Cover with frosting. Put the other cake right side up on top of the upside down one. Cover the entire cake (top and sides) with frosting.
10. I usually put aside a small part of the frosting and color part of it orange and part of it green with food coloring and make carrots on the top of the cake (as best I can - my artistic talents are extremely limited!).
11. ENJOY!
Title: Chocolate Pear Crisp
Ingredients:
- 3 pears
- 1/2 light muscovado sugar
- 1 icing sugar
- 4 cocoa powder
- 1
- 50
- 1
- 25
Instructions:
1. If you're going to cook this immediately, preheat the oven to 160C/ gas 3 while you cook the pears on the hob. Otherwise you can leave the preheating until you're ready to cook the topping.(e.g. I made my pear filling ahead of time, so heated the oven while I made the topping).
2. Peel (if desired), core and chop pears into small chunks.
3. Place in a saucepan with lemon juice and sugar. Bring to the boil, then cover and cook for 10 minutes. Uncover and cook for a further 8-10 minutes to allow the liquids to thicken up.
4. Divide between 4 ramekins, and if using, top with the liqueur.
5. Sift the icing sugar and cocoa together, then stir in the ground almonds.
6. Whisk the egg white until stiff, then fold into the dry ingredients. (It also works the other way round -- so don't worry).
7. When the cocoa sugar almond mixture is combined with the egg white, it should be a stiff dropping consistency. Top the pear filled ramekins with it, it will spread and puff during cooking so it doesn't have to reach the edges or be enormously neat.
8. Bake in the oven at 160 C/gas 3 until the topping is firm to the touch - 20-25 minutes. Serve hot or cold.
Title: Peanut Butter Cheesecake
Ingredients:
- 1 graham cracker pie crust
- 1 pudding
- 3 milk
- 1 Cool Whip
- 2 peanut butter
- 1/2
Instructions:
1. mix milk cool whip, peanut butter and pudding mix until fluffy.
2. pour in pie crust.
3. top with swirls of syrup.
Title: Blackberry Wine Cake
Ingredients:
- 1 eggs
- 1 powdered sugar
- 1
- 4
- 1
- 3 -4
Instructions:
1. Mix all ingredients together.
2. Place in Pam-sprayed bundt pan.
3. Bake at 350° for 40-45 minutes.
4. Remove from pan to cake plate.
5. While cake is still warm, mix glaze ingredients and pour glaze over cake.
6. *Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
7. This allows cake to take on a stronger blackberry flavor.
8. Then add glaze.
9. Garnish with fresh or frozen blackberries, if desired.
10. For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.
Title: Blueberry Crisp
Ingredients:
- 1/2 sugar
- 1/3 flour
- 1 cinnamon
- 1/4 ginger
- 2 margarine
- 1 fresh blueberries
- 1 lemon juice
Instructions:
1. In a small bowl, combine sugar, flour, cinnamon and ginger.
2. Place margarine in a 9"glass pie plate.
3. Microwave on high 30 seconds or until melted.
4. Add to dry ingredients; blend thoroughly.
5. Set aside.
6. Place washed blueberries in same pie plate.
7. Sprinkle lemon juice over top.
8. Distribute crumb mixture over top of the berries.
9. Microwave on high 4-5 mins.
10. rotating dish midway through cooking.
11. Let stand a few minutes for topping to become more crisp.
Title: Vinegar Cake
Ingredients:
- 6 self-raising flour
- 3 margarine
- 3 sugar
- 1/4 milk
- 1 vinegar
- 1/2 bicarbonate of soda
- 4
Instructions:
1. Sift the flour.
2. Cream the margarine and sugar.
3. Pour the milk into a large basin, add the vinegar and bicarbonate of soda, the mixture will rise and froth in the basin.
4. Blend the flour and vinegar liquid into the creamed margarine and sugar then add the dried fruit.
5. Put into a greased and floured 7 inch tin.
6. Bake in a moderate oven for 1 hour.
Title: Chocolate-Eggnog Mousse
Ingredients:
- 2 instant chocolate pudding mix
- 2 1/2 milk
- 1/2 heavy cream
- 1 1/2 red maraschino cherry
- 2 green maraschino cherry
Instructions:
1. Mix the eggnog, milk and the pudding until thickened.
2. Whip the heavy cream to a MEDIUM consistency and fold into the eggnog and pudding mixture.
3. Add the extract and mix well. Spoon into individual dessert dishes.
4. If desired, it can be decorated for the holidays with red and green maraschino cherries. Cut the red cherries in half (to resemble holly berries) and cut the green cherries into quarters and arrange them around red cherries to resemble leaves.
5. Store mousse in the refrigerator, covered with plastic wrap, until ready to serve.
Title: Sparkling Wine Cupcakes With Sparkling Wine Butter Cream
Ingredients:
- 2 3/4 all-purpose flour
- 3 baking powder
- 1 salt
- 2/3 butter
- 1 1/2 white sugar
- 3/4 powdered sugar
- 6 butter
- 6 vanilla extract
- 2
- 1
- 4 -6
Instructions:
1. Preheat oven to 350°F Prepare a cupcake pan with paper forms.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with sparkling wine.
3. In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
4. Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.
5. Make Butter Cream: With an electric mixer, beat together sugar and butter (or margarine). Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute. Frost cupcakes!
Title: Butter Pecan Cake
Ingredients:
- 2 2/3 pecans
- 1 1/4 butter
- 2 sugar
- 4 eggs
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 2 vanilla extract
- 1 butter
- 8 - 8 1/2 confectioners' sugar
- 1 evaporated milk
- 2 vanilla extract
Instructions:
1. Place pecans and 1/4 cup of butter in a baking pan. Bake at 350 for 20-25 minutes or until toasted, stirring frequently; set aside.
2. In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cups of toastted pecans.
3. Pour the batter into three greased and floured 9 inch round cake pans. Bake at 350 for 25-30 minutes. Cool the cakes for 10 minutes; remove from pans to cool on a wire rack.
4. For the frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until smooth. Stir in the remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
Title: Crazy Cake
Ingredients:
- 3 flour
- 2 sugar
- 6 baking soda
- 2 salt
- 1 vinegar
- 2 water
- 1 vanilla extract
- 2
Instructions:
1. Mix dry ingredients, then add the liquids.
2. Bake in a greased 9x13 pan at 350 degrees for 30-35 minutes.
3. This cake can be mixed right in the cake pan and then just put it in the oven and bake.
Title: You'd Never Know It was Tofu, Chocolate Mousse Pie
Ingredients:
- 2 graham cracker crust
- 3 dessert tofu
- chocolate chips
Instructions:
1. Melt chocolate chips in the top of a double boiler. Once the chips are melted, remove from heat and blend in the tofu until smooth.
2. Pour into the baked crust and let set in the fridge for 3-4 hours before serving.
3. Pretty easy, hey?
Title: Chocolate Chip cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1 sour cream
- 1 vanilla extract
- 1/2 sugar
- 1 cinnamon
- 1 chocolate chips
Instructions:
1. Combine butter, 1 cup sugar, and eggs in mixing bowl.
2. Combine dry ingredients and add alternately with sour cream into bowl.
3. Add vanilla.
4. Batter will be very thick.
5. Spread 1/2 of batter into 9X13 pan.
6. In seperate small bowl combine 1/2 cup sugar and cinnamon.
7. Add half of cinnamon mixture over top of batter in pan.
8. Sprinkle 1/2 of chocolate chips over cinnamon mixture.
9. Add remaining batter over top of chocolate chips.
10. Add remaining cinnamon sugar and top with remaining chocolate chips and bake in 350 degree oven for 20- 30 minutes.
11. Serve warm.
Title: Watermelon and Lychee Salad
Ingredients:
- 1/2 watermelon
- 2 lychee
- 1/2 lemon
- sugar
Instructions:
1. Dice the water melon to small cubes of about 1 1/2 cm x 1 1/2 cm.
2. Remove the skin and seed of the lychees.
3. Tear them into small pieces.
4. Boil a suitable amount of water to dissolve the sugar.
5. Let it cool down.
6. Squeeze lemon juice into the sauce.
7. Add the fruits into the sauce and place the whole thing into the fridge until they are cold enough.
8. Serve cool.
Title: Seven-Minute Frosting
Ingredients:
- 5 granulated sugar
- 2 1/2 water
- 1/2 pure vanilla extract
- 1/2
Instructions:
1. In top of double boiler, combine the egg whites, sugar and water and beat slowly with an electric mixer until well blended.
2. Over boiling water, beat the mixture briskly till stiff peaks form, about 7 minutes.
3. Remove the pan from the heat and beat in the vanilla.
4. Continue beating until the frosting is thick and smooth.
5. Use immediately.
Title: Passover Almond Chocolate Chip Cookies
Ingredients:
- 1 sugar
- 1 1/2 salt
- 1/2 cinnamon
- 1/2 eggs
- 2 chocolate chips
- 4
- 12
Instructions:
1. Preheat oven to 400.
2. Beat eggs and egg whites briefly.
3. Mix in all the other ingredients, adding the chocolate chips last.
4. Roll into 1 inch balls and place on a greased cookie sheet.
5. Bake for 10-15 min until cookie bottoms are brown, but not burnt.
6. Let cool briefly, but remove while still warm.
Title: Carob Frosting
Ingredients:
- 2 butter
- 1/4 honey
- 2/3 powdered milk
- 4 carob powder
- 1/3 vanilla
- 1
Instructions:
1. Cream the butter, powdered milk, and carob powder.
2. Add the honey and cream and mix well.
3. Add the vanilla and whip until smooth.
4. Spread over cake or brownies. Enjoy!
Title: Lemon Poppy Seed Tea Cake
Ingredients:
- 3/4 unsalted butter
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 2 poppy seeds
- 1 sugar
- 3 eggs
- 2 vanilla extract
- 2 lemon zest
- 1/3 fresh lemon juice
- 1/4 milk
Instructions:
1. Preheat oven to 350. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
2. In a large bowl, using an electrice mixer, beat butter and 2/3 c sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in 2 parts and the milk in one, beginning and ending with flour mixture.
3. Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. In a medium saucepan bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissole sugar; set syrup aside.
4. Remove cake from oven. While cake is still in pan, poke several holes in top with toothpick. Set aside 2 Tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place right side up on a platter and brush all over with reserved syrup.
5. Store covered at room temperature for up to 3 days.
6. To freeze - wwrap in plastic and then place in a plastic freezer bag. Frezes well up to 3 months. To serve, thaw on counter, unwrapped for 2 hours.
Title: Banana Bread Biscotti
Ingredients:
- 3/4 raw sugar
- 1
Instructions:
1. Preheat the oven to 325F and line a baking sheet with parchment or silicone.
2. Slice the loaf into "sticks" (I cut slices, then cut those in half width-wise) and place on the sheet.
3. Sprinkle evenly with sugar.
4. Bake for 20-30 minutes, depending on how moist the banana bread was originally. Cool on the sheets.