lumicero/recipes-ing2inst huggingface dataset:
Title: Tapioca Cherry Parfaits
Ingredients:
- 2 1/2 skim milk
- 3 quick-cooking tapioca
- 3 sugar
- 1 salt
- 1 vanilla
- 1 light cherry pie filling
- 20 granola cereal
- 4
Instructions:
1. In medium saucepan, combine milk, tapioca, sugar, salt and egg white; let stand 5 minutes. Bring mixture to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Let stand 20 minutes; stir. Cover; refrigerate.
2. In 4 parfait glasses, alternate layers of tapioca pudding with cherry pie filling, ending with cherry filling. Sprinkle with granola.
Title: Chocolate-Peanut Butter Thumbprint Cookie
Ingredients:
- 1 crunchy peanut butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1/2 vanilla extract
- 1 egg
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
2. Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
3. Bake until lightly browned and crisp on the edges, 15 minutes.
4. Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.
5. Cook's Notes: These tasty cookies last for up to 2 weeks.
Title: Sweet Cream Biscuits
Ingredients:
- 2 Bisquick baking mix
- 2/3 sugar
- 2
Instructions:
1. Mix ingredients until dough forms. Turn onto cloth covered board well dusted with baking mix.
2. Gently roll to coat; shape into ball, Knead 10 times. Roll ½ inch thick.
3. Cut with 2 inch cutter dipped in baking mix.
4. Bake on greased cookie sheet until golden, 10-12 min.Oven at 450.
Title: Apple Pie
Ingredients:
- 2 all-purpose flour
- 3/4 salt
- 1 vegetable shortening
- 1 egg
- 2 cold water
- 1 white vinegar
- 5 apples
- 3/4 fine sugar
- 2 all-purpose flour
- 1 cinnamon
Instructions:
1. Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.
2. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
3. Preheat oven to 400 degrees F.
4. Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.
Title: Eight Flavor-Rich Butter Cookies . . .
Ingredients:
- 1 butter
- 1 1/2 confectioners' sugar
- 1 egg
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1/4 salt
Instructions:
1. Preheat oven to 400°F.
2. EASY, BASIC RECIPE.
3. Cream butter.
4. Add sugar gradually, cream until fluffy.
5. Add unbeaten egg and vanilla. Beat well.
6. Sift together dry ingredients and blend into creamed mixture.
7. Divide dough in half and prepare cookies in variations you prefer:
8. BUTTER CRISPIES:
9. Chill dough. Roll half cookie dough on well-floured pastry cloth to 1/8 inch thick. Cut with floured cookie cutters. Bake about 6 minutes and cool on rack. Makes about 3 dozen.
10. SNOWBALLS:
11. To half cookie dough add 1/3 cup ground walnuts. Chill. Roll dough into balls size of large marbles. Bake 8 to 10 minutes. Roll at once in confectioner's sugar. Cool Roll again in sugar. Makes about 2.5 dozen.
12. BUTTER FINGERS:
13. To half cookie dough add 1/2 cup chopped nuts, 1/4 cup chopped candied cherries. Chill. Shape into oblongs sizes of little finger. Bake 8 to 10 minutes. Sprinkle while hot with granulated sugar, and again when cool. Makes about 2 dozen.
14. TRIXIE-TREATS:
15. Chill half dough. Mold into balls size of walnuts. Roll in mixture of 2 tbsp sugar and 1 tsp cinnamon. Bake 8 to 10 minutes. Makes about 1.5 dozen.
16. BUTTER THINSIES:
17. Form half dough in roll 2 inches in diameter. Wrap in wax paper and chill until firm. Slice 1/8 inch thick. Sprinkle with finely chopped nuts or coconut. Bake 6 minutes. Makes about 3 dozen.
18. CHOCOLATE MINT CREAMS:
19. To half recipe add 1 square unsweetened chocolate, melted and cooled. Form dough in roll 2 inches in diameter. Wrap in wax paper and chill. Slice 1/8 inch thick. Bake 8 minutes. Cool. Put together with Mint Cream Filling: Cream 2 tbsps butter, 1 cup sifted confectioner's sugar, 1 tbsp cream, mint flavoring. Makes about 1.5 dozen.
20. JEWEL CLUSTERS:
21. Using half dough, drop by half teaspoons on cookie sheet. Press candied fruit into each. Bake 8 minutes. Makes about 2.5 dozen.
22. MOLASSES SPICE-EEZ:
23. To half dough, add 2 tbsps molasses, 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg. Chill at least 1/2 hour. Roll 1/8 inch thick on well-floured surface. Cut into patterns. Bake 6 minutes. Makes about 3 dozen.
Title: Strawberry Crumb Bars Recipe - Use ANY Fruit!
Ingredients:
- 2 white sugar
- 1 baking powder
- 3 flour
- 1 butter
- 1 egg
- 1/4 salt
- 1 lemon, juice and zest of
- 4 cornstarch
- 4
Instructions:
1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish. In a medium bowl, stir together 1 1/2 cups sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
2. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the fruit. Sprinkle the fruit mixture evenly over the crust. Crumble remaining dough over the berry layer.
3. Bake in preheated oven for 45 minutes, or until top is slightly brown. Let cool and cut into squares!
Title: Candy Corn Layered Pudding
Ingredients:
- 1 sugar-free instant butterscotch pudding mix
- 2 skim milk
- 2 sugar-free instant vanilla pudding mix
- 4 skim milk
- 1 Cool Whip Free
- Cool Whip
Instructions:
1. You'll need 8 martini glasses or similarly shaped dessert dishes.
2. Prepare the butterscotch pudding, adding brown food coloring if desired. Scoop 1/4 cup pudding into the a martin glass. Chill 10-15 minutes.
3. When the pudding has set up a bit, make the vanilla pudding. Add yellow food coloring to get a nice yellow "candy corn" color.
4. Gently spoon 1/2 cup pudding over the butterscotch pudding. Chill until ready to serve.
5. Thaw Cool Whip as directed on package. Top pudding with Cool Whip and candy corn. Serve.
Title: Chocolate Mint Layer Cake
Ingredients:
- 1 baking powder
- 1/2 water
- 1 1/4 brown sugar
- 1 1/2 flour
- 2 1/4 butter
- 1/2 salt
- 1 eggs
- 3 baking soda
- 1 salt
- 1/2 butter
- 1/4 confectioners' sugar
- 1/4 vanilla extract
- 3 milk
- 1 chocolate curls
- 6
Instructions:
1. CAKE:
2. Preheat oven to 375 degrees F.
3. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water.
4. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth.
5. Cool 10 minutes.
6. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside.
7. In a large bowl, combine brown sugar and butter; beat until creamy.
8. Add eggs, 1 at a time, beating well after each addition.
9. Blend in chocolate mixture.
10. Gradually beat in flour mixture alterantely with remaining 1 cup of water.
11. Pour into 2 greased and floured 9-inch round baking pans.
12. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done.
13. Coll completely on wire racks.
14. Fill nd frost with Chocolate Mint Frosting.
15. Garnish as desired.
16. CHOCOLATE-MINT FROSTING:
17. Combine over hot (not boiling) water, the mint-chocolate chips and butter.
18. Stir until chips are melted and mixture is smooth.
19. Stir in vanilla extract and salt.
20. Transfer to a large bowl.
21. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)
22. GARNISHES:
23. Use chocolate curls and grated chocolate on top of the cake.
24. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.
25. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate.
26. Chill until firm and peel the leaf off the chilled chocolate.
27. Use as garnish.
Title: Titta Bere
Ingredients:
- 1 apple
- 1 pear
- 2 sugar
- 1 vanilla bean
- 12 -16
- 1
Instructions:
1. About 1 week before serving, cook the apple and pear (peeled and chopped) with the sugar to mush.
2. Add the chopped vanilla bean and jar of lingonberries.
3. Cook for a short time; cool and store in refrigerator for a week (stir once in a while). When ready to serve, beat one pint of whipped cream; add lingonberry mixture to it and serve in sherbet glasses.
Title: Cookie Sorbet Sandwiches
Ingredients:
- 16 1/2 bittersweet chocolate chips
- 3/4 flour
- 1/4 ice cream
- 4
- 3
Instructions:
1. Preheat oven to 350°F Coat baking sheets with cooking spray. On medium speed, beat dough with melted chips, flour and if desired, toping until combined.
2. Divide into 16 pieces, about 2 Tbs each. Arrange on baking sheets about 3" apart. Flatten into 2" rounds.
3. Bake 8-10 minutes or until set. Cool on pans for 5 minutes. Transfer to racks. Cool completely.
4. Optional: coat cookie with melted chocolate, peanut butter, etc.
5. Spread 1/2 c sorbet or ice cream onto flat side of half of cookies. Top with another cookie. Press gently together.
6. Optional: Roll in toppings to coat sides.
7. Wrap individually. Freeze until set. (I recommend several hours to overnight).
Title: Marzipan (Cup)cake(S) With Lemonglaze
Ingredients:
- 200 marzipan
- 75 flour
- 125 butter
- 50 eggs
- 4 dark brown sugar
- 75 vanilla extract
- 1 salt
- 1 cinnamon
- 1/2 baking powder
- 1 icing sugar
- 4 lemon juice
- 1/2 - 1
Instructions:
1. Preheat oven at 180°C.
2. Mix dark brown sugar and butter (or oil-butter mixture) until creamy.
3. Add eggs and mix until very fluffy.
4. Cube Marzipan and soften in microwave (about 20-30 sec. at 700 Watt). You don't need to do this, but the handling is way easier.
5. Incorporate marzipan, cinnamon, pinch of salt and vanilla extract into egg-butter-sugar mixture.
6. Add ground almonds.
7. Mix baking powder with flour and add to dough. Mix thoroughly.
8. Butter a cake pan or cupcake tin and transfer dough to it.
9. Bake at 180°C for about 45 minutes (cake) or 20 minutes (cupcakes).
10. Let cupcakes cool for 10 minutes.
11. Mix lemon juice and icing sugar until a thick paste forms. Glaze cooled cupcakes as you like.
Title: Raspberry Souffle Dessert
Ingredients:
- 2/3 fresh lemon juice
- 1 cream of tartar
- 4 vanilla extract
- 1/2 sugar
- 1
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. In large bowl, with wire whisk, beat raspberry fruit spread with lemon juice; set aside.
3. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound.
4. Beat in vanilla.
5. Gradually add sugar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
6. With rubber spatula, fold one-third of whites into raspberry mixture until well blended, and then fold in remaining whites.
7. Spoon mixture into 1 1/2-quart soufflé dish; gently spread evenly.
8. Bake 15 to 18 minutes or until soufflé is puffed and lightly browned.
9. Serve immediately.
Title: Chocolate Cake
Ingredients:
- 1 1/2 sugar
- 2/3 eggs
- 2 vanilla
- 2 flour
- 2 2/3 baking powder
- 2/3 baking soda
- 2 salt
- 2 boiling water
- 1
- 2
Instructions:
1. Beat sugar, oil, eggs and vanilla for 4 minutes.
2. Sift together dry ingredients.
3. MIx dry ingredients and boiling water into egg mixture alternately, one-third at a time.
4. Pour in floured 13 by 9-inch oan.
5. Bake at 350 degrees for 40 minutes until springs back to touch.
Title: Kahlua Panna Cotta
Ingredients:
- 1/4 Kahlua
- 1/2 heavy cream
- 1/4 unsalted butter
- 2 unflavored gelatin
- 2 1/2 confectioners' sugar
- 1/2
Instructions:
1. Grease six 4-ounce ramekins with the butter and place them on a baking tray.
2. Put the gelatin in a large mixing bowl and gently stir in 1/4 cup of the milk.
3. Place the heavy cream, remaining 1/4 cup of the milk, and confectioners' sugar in a saucepan and bring to a boil.
4. Immediately turn off the heat.
5. Stir well.
6. Slowly pour the contents of the pan into the gelatin mixture, whisking constantly until cool.
7. Stir in the Kahlua.
8. Divide the mixture amount of the molds.
9. Cover and refrigerate for at least 4 and up to 24 hours.
10. Dip the ramekins one at a time into hot water and then turn them out onto serving dishes.
Title: Cretan Coconut Cake
Ingredients:
- 4 eggs
- 1 salt
- 1/3 butter
- 1 sugar
- 1/2 milk
- 1 1/2 self raising flour
- 1 baking powder
- 1 1/2 sweetened flaked coconut
- 1 1/2 water
- 3/4 sugar
- 1/2 cloves
- 2 cinnamon stick
- 1
Instructions:
1. in a pan combine syrup ingredients and boil for 10 minutes.
2. remove from heat and leave to cool.
3. in a bowl beat egg whites with salt untill it makes peaks.
4. in another bowl beat egg yolks,butter and sugar untill creamy.
5. beat in the milk then flour and baking powder.
6. stir in coconut then using a spatula carefully fold in the egg whites.
7. lightly grease a 15"x10" baking tin then lightly coat with flour shaking off any excess flour.
8. transfer cake batter to tin and cook at 170 c for 45 minutes.
9. remove from oven and cut into the size portions you require whilst still hot then pour over the cooled syrup ( if using it ) starting from edges working into centre of cake.
10. allow 3 hrs for syrup to absorbe before serving.
Title: Amaretto Custard Pie
Ingredients:
- 1/16 sugar
- 1 eggs
- 16 almond paste
- 2 1/2 vanilla
- 5 Amaretto
- 1 1/2
- 1/2
- 1/4
- 1
Instructions:
1. Press some of the toasted almonds in bottom of the pie crust.
2. Bake in a 350 degree Fahrenheit oven until lightly browned, about 10 15 minutes.
3. Meanwhile in double boiler heat 1/2 and 1/2 cream to 110 degrees Fahrenheit.
4. In another bowl mix egg yolks, almond paste, vanilla extract, almond extract, and Amaretto together.
5. Temper cream into egg yolk mixture.
6. Mix until smooth.
7. Pour into pie crust.
8. Cook in ban marie water bath under pie pan so it doesn't get wet.
9. Bake at 350 degrees Fahrenheit for 45 minutes until set.
10. Beat egg whites with 1/4 cup sugar until stiff.
11. Put on top of custard.
12. In a broad band around perimeter of pie, spread the toasted almond flakes.
13. Bake until merigue browns.
Title: Fudgy Chocolate Glaze
Ingredients:
- 2 cocoa powder
- 1 water
- 2 water
- 1 corn syrup
- 1 vanilla extract
- 1/4 powdered sugar
- 1
Instructions:
1. Combine first 5 ingredients in small saucepan.
2. Cook and stir with wooden spoon over medium-low heat until completely smooth.
3. Remove from heat, and beat in the sifted powdered sugar until smooth.
4. Drizzle over cake immediately, while very warm. Allow to cool and firm up before cutting cake.
Title: Apple Crisp
Ingredients:
- 2 tart cooking apples
- 2 water
- 3 Gold Medal all-purpose flour
- 2 sugar
- 2 butter
- 1/4 ground cinnamon
Instructions:
1. Heat oven to 350.
2. Divide apple slices between two 10-ounce custard cups. Sprinkle water over apple slices.
3. Mix flour, sugar, margarine and cinnamon with a fork until crumbly; sprinkle over apples.
4. Bake uncovered until the topping is light golden brown and apples are tender (25-30 minutes).
Title: Sour Cream Cookies
Ingredients:
- 60 sugar
- 1/4 vanilla extract
- 1/2 self-rising flour
- 1 bicarbonate of soda
- 1 salt
- 1/4 nutmeg
- 1/4 light sour cream
- 1/4 icing sugar
- 2 lemon juice
- 1
- 1/2
Instructions:
1. Preheat oven to 200 deg Celsius. Less for fan-forced. Line 2 trays with non-stick paper.
2. In a small bowl cream together butter, sugar and vanilla.
3. Add egg yolk & beat well.
4. Sift together flour, soda, salt and nutmeg.
5. Fold half the sour cream and half the dry ingredients into the butter mixture. Fold in remaining halves. Mix well to combine.
6. With floured hands roll teaspoonfuls of mixture into small balls and place on prepared trays. Press lightly on top with a fork.
7. Bake in oven for 8 to 10 minutes or until pale golden in colour. Cool slightly on trays before moving to wire racks to cool.
8. Dip tops of biscuits in the Citrus Glaze.
9. Citrus Glaze: Combine icing sugar, juices and orange rind in a cup. Place cup in saucepan of hot water, beat with fork until glossy. Pour into a saucer to make icing the biscuits easier.
Title: Sweet Potato, Date and Nut Squares
Ingredients:
- 1 1/2 sweet potatoes
- 1 unsalted butter
- 2 brown sugar
- 2 eggs
- 1 vanilla extract
- 1/4 milk
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 cinnamon
- 1 dried dates
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F & spray a 9"x13" baking pan with nonstick vegetable spray.
2. Place the mashed sweet potatoes in a large bowl & set aside.
3. In another bowl & using an electric mixer, cream together the butter & sugar before adding the eggs & vanilla, mixing to combine.
4. Add this egg mixture & the 1/4 cup of milk to the mashed sweet potatoes & beat well to combine.
5. In another bowl, whisk together the flour, baking powder, salt, cloves, nutmeg & cinnamon.
6. Place the dates & nuts in another bowl, tossing them with 1/4 cup of the flour mixture.
7. Add the remaining flour mixture to the sweet potato mixture & blend, then fold in the dates & nuts.
8. Pour the batter into the prepared baking dish & bake for 60 minutes or until a toothpick stuck in the center comes out clean.
9. Cool on a wire rack before cutting into 24 small squares.
Title: Mango Strawberry Trifle
Ingredients:
- 1 mango pulp
- 32 heavy whipping cream
- 3 fresh strawberries
- 2
- 26
Instructions:
1. Wash, hull and slice your strawberries and set aside.
2. Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
3. Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.
4. Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).
5. Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches
6. Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.
7. Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.
8. At this point I like to decorate with some mint leaves or strawberries on top.
9. Chill for about an hour and serve!
Title: Caramelized Oranges
Ingredients:
- 6 oranges
- 2 -3 Cointreau liqueur
- 2/3 water
- 4 sugar
- pine nuts
- fresh mint leaves
Instructions:
1. Peel the oranges, carefully removing any pith, and slice into rounds.
2. Place the oranges in a large, heatproof serving dish and drizzle with the Cointreau.
3. Place the water and sugar in a small saucepan. Heat gently, stirring, until the sugar has dissolved.
4. Bring to the boil and cook without stirring until the sugar syrup caramelizes, turning a rich golden colour.
5. Pour the syrup over the oranges and set aside for at least 1 hour.
6. Just before serving, garnish the oranges with the pine nuts and chopped mint.
Title: Mandarin Orange Cake
Ingredients:
- 1 mandarin oranges in juice
- 1 eggs
- 3/4 crushed pineapple
- 3 instant vanilla pudding
- 1 milk
- 1 Cool Whip
- 1/2
- 8
Instructions:
1. Put oranges in blender and mix well. Add all ingredients. Place together in a bowl and mix with electric mixer. Grease and flour 9 X 13" pan. Bake at 350 degrees for 30 - 35 minutes, then cool.
2. TOPPING: Mix pineapple, instant pudding and milk, mix well. Fold in Cool whip, and spread on cool cake, then refrigerate.
Title: Meringue Topped Pineapple Dessert
Ingredients:
- 1 butter
- 1/2 sugar
- 3 sour cream
- 1/2 flour
- 2 1/2 baking powder
- 1 flour
- 3 crushed pineapple
- 2 vanilla
- 2 powdered sugar
- 1 vanilla
- 5 walnuts
- 1/2
- 1
- 1/2
Instructions:
1. For the crust, in a large bowl cream butter and sugar. Add egg yolks and sour cream, mix well. Combine flour and baking powder; gradually add to creamed mixture. Press into greased 13x9 baking pan; set aside.
2. For the filling, in a small saucepan, combine the flour, egg yolks and pineapple. Cook and stir over medium heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat and add the vanilla. Pour over the crust and bake in a 350 degree oven for 30 minutes.
3. For the topping, small mixing bowl, beat egg whites until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form. Spread over hot hot filling, sealing edges to the pan. Sprinkle with walnuts. Bake 15 minutes longer or until golden brown. Cool on wire rack for 1 hour and then refrigerate.
Title: Cinnamon Raisin Muffins
Ingredients:
- 2 all-purpose flour
- 3 baking powder
- 1/2 salt
- 3/4 white sugar
- 1 egg
- 1 milk
- 1/4 cinnamon
- 1/2 raisins
- 65
Instructions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Stir together the flour, baking powder, salt, cinnamon and sugar and raisins in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
3. If you're making mini muffins, bake it for at least 12 minutes. If making large muffins, bake it for at least 20-25 minutes.
Title: Fruit Salad With Pudding
Ingredients:
- 16 sugar
- 2 sour cream
- 1 instant butterscotch pudding mix
- 1 milk
- 1 mandarin oranges
- 17 pineapple chunks
- 11 coconut
- 16
- 1/2
Instructions:
1. In large bowl, carefully beat whipped topping, sugar and sour cream with mixer until stiff.
2. Add instant pudding, milk and continue beating until well blended.
3. Add fruit.
4. Chill.
5. Sprinkle with coconut, if desired.
Title: Apricot-Almond Oat Cups
Ingredients:
- 1 margarine
- 1/2 granulated sugar
- 1 vanilla extract
- 1/2 oats
- 2 all-purpose flour
- 1 1/4 eggs
- 2 brown sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat margarine and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Blend in almond extract and vanilla.
4. Add oats and flour; mix well.
5. Shape level tablespoons of dough into balls.
6. Place 1 in each of 40 ungreased miniature muffin cups; press dough onto bottom and up side of cup. (Do not press dough over rims of cups.) Set aside.
7. Mix eggs, brown sugar, preserves and almonds in small bowl until well blended.
8. Fill each cup with about 1 tablespoon filling.
9. Bake 25 minutes, or until crusts are golden brown.
10. Cool briefly in pans on wire racks, about 10 minutes, or until cookie is firm but can still release.
11. To remove from pans, carefully run knife around rim of each cup; gently lift out cookie with knife.