lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Custard Bread Pudding
Ingredients:
- 2 eggs
- 2/3 half-and-half
- 1 pumpkin pie filling
- 5 pecans
- 1/2
Instructions:
1. Lightly coat the inside of a 3-1/2 or 4-quart crockpot with cooking spray; set aside.
2. In a large bowl whisk together the eggs and half-and-half. Stir in the pumpkin pie filling until combined. Stir in the bread cubes. Pour pumpkin mixture into the prepared cooker.
3. Cover and cook on LO heat ONLY for 3-1/2 to 4 hours or until a knife inserted near center comes out clean (160 degrees F.) Turn off cooker and, if possible, remove liner from cooker. Let stand, uncovered for 30 minutes before serving.
4. To serve: spoon bread pudding into dessert dishes; sprinkle each serving with some nuts. If desired, drizzle with caramel ice cream topping.
5. NOTE: To make 5 cups dry bread cubes, cut 8 or 9 slices fresh bread into 1/2-inch cubes. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered in a 300 degree F. oven for 10 to 15 minutes.
Title: Poor Man's Cookies
Ingredients:
- 2 rolled oats
- 1 brown sugar
- 1/2 sugar
- 1 all-purpose flour
- 1/4 salt
- 1 baking soda
- 1/4 hot water
- 1/2 shortening
- 1 vanilla extract
Instructions:
1. Heat oven to 350 degrees.
2. In a mixing bowl, combine oats, sugars,flour and salt.
3. Combine soda and water;stir into oats mixture along with shortening and vanilla.
4. Roll into walnut size balls.
5. Bake at 350 for about 10 minutes or until golden brown.
6. Remove from the oven and allow to stand 2 minutes before removing to a wire rack to cool.
Title: Baked Brie With Caramel Sauce and Fruit
Ingredients:
- 13 butter
- 2 brown sugar
- 3/4 corn syrup
- 1/4 flour
- 1 1/2 milk
- 1/4 pecans
- 2 red apples
Instructions:
1. Preheat oven to 350.
2. Melt butter in saucepan over medium heat. Add brown sugar, corn syrup, and flour. Bring to a boil stirring constantly. Reduce heat and simmer for 5 minutes continuously stirring. Remove from heat. Once mixture is lukewarm, add milk and stir until smooth. (It will be lumpy at first- just keep stirring.) Add pecans - I used about a handful of halved pecans broken into fairly large pieces.
3. Place brie into oven until melted- only 5 minutes or so- you will know if you touch the outside and it moves with the melted cheese inside.
4. Take brie from oven and onto a serving platter. Warm caramel/pecan mixture if it has cooled, and pour over the top. Serve with sliced apples. Enjoy!
5. **NOTE: If you choose a slice of brie instead of a round, you should not bake the brie. It would melt all over the place. Just take out to room temperature, pour warm caramel sauce over it-- that should soften it enough to still be delicious.
Title: Jaggery Pudding (Vatillapam)
Ingredients:
- 500 jaggery
- 10 eggs
- 1 1/2 coconut milk
- 6 cardamoms
Instructions:
1. Beat the eggs and keep aside.
2. Grate the jaggery.
3. Mix it with coconut milk.
4. Bring to a boil.
5. Add the crushed cardamoms.
6. Bring to a boil again.
7. Remove from flame.
8. Allow to cool.
9. Add the eggs,one at a time and mix well.
10. Steam the mixture for 45 minutes.
11. Cut into pieces.
12. Serve, topped with a few broken cashewnuts.
Title: Rice Cheesecake Pudding
Ingredients:
- 1/4 - 1/2 nutmeg
- 1/4 - 1/2 cinnamon
- 1/2 - 1 raisins
- 1 cheesecake flavor instant pudding and pie filling mix
- 1 1/2 milk
- 1/2 sugar
- 2/3 rice
Instructions:
1. In rice cooker prepare rice as for 2. (Note: There are different sizes of rice cookers, and the cup for your rice cooker is not a cup of rice as a measuring cup would be. The cup that comes with your cooker is much smaller (Or at least mine is) than a normal measuring cup. So you need to go by your rice cooker for your measurement. For instance my cup that came with my rice cooker actually only holds 2/3 of a regular measuring cup, so according to the recipe it would actually be 2/3 cup of rice).
2. Put in above spices & raisins.
3. Let all cook till done.
4. While rice is cooking ,make up 1 box of cheesecake pudding mix with milk.
5. When rice is done add sugar & prepared pudding.
6. Eat warm or refrigerate till cold--good either way!
Title: Glytzista Spiced Ring Donuts
Ingredients:
- 12 flour
- 1/2 water
- 1 salt
- 6 olive oil
- 3 1/2 ground cinnamon
- 1 ground cloves
- 1/2 olive oil
- 2 1/2 sugar
- 1 water
- 1 lemon juice
Instructions:
1. Make the syrup by combining the water, sugar and lemon juice;
2. Cook over low heat for 3 minutes, remove from the heat and set aside.
3. Combine the flour, 6 tablespoons olive oil, salt and water. Work the ingredients together to form a thick and workable dough.
4. Roll the dough out into fairly thin strips, about 2.5 cm (1") wide and 10 cm (4") long. Seal the two ends of each strip together to form a ring.
5. Fry the doughnuts in plenty of hot oil. Once they are golden brown, drain on paper towels.
6. Dip the doughnuts into the syrup. Place on a serving platter and sprinkle with the ground almonds, cinnamon and cloves.
Title: Orange Cinnamon Tea Cake
Ingredients:
- 18 1/4 eggs
- 3 ground cinnamon
- 1 1/3 walnuts
- 1/3 walnuts
- 1
- 1/2
- 1
- 1/4
Instructions:
1. Preheat oven to 350*.Grease and flour 10" bundt or tube pan.
2. to prepare CAKE:
3. combine cake mix,eggs, 1 1/3 cups orange juice, oil and cinnamon in large bowl.
4. Beat at medium speed with electric mixer for 2 minutes.
5. Stir in walnuts.
6. Pour into pan.
7. Bake at 350* for 40-50 minutes or until toothpick inserted in the center comes out clean.
8. Cool in pan 25 minutes. Invert onto serving plate.
9. Cool completely.
10. to prepare GLAZE:
11. combine vanilla frosting (from a container of vanilla frosting) 1 tbls orange juice in small bowl.Stir until smooth.
12. Drizzle over cake.
13. Sprinkle with 1/4 cup walnuts.
Title: Applesauce Cake in Jars
Ingredients:
- 2/3 shortening
- 2 2/3 granulated sugar
- 4 eggs
- 2 applesauce
- 2/3 water
- 3 1/3 all-purpose flour
- 1/2 baking powder
- 2 baking soda
- 1 1/2 salt
- 1 cinnamon
- 2 cloves
- 2/3
Instructions:
1. Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and
2. rings by boiling for 10 minutes.
3. Remove the jars and allow to air-dry and cool.
4. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar.
5. Beat in the eggs, one at a time, until the mixture is light and f luffy.
6. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves.
7. Blend dry ingredients into the applesauce mixture. Fold in the nuts.
8. Pour batter into the jars, filling them about 1/2 full.
9. Place jars onto a cookie sheet or they'll fall over.
10. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean.
11. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly.
Title: Chocolate Crackle Cookies
Ingredients:
- 4 flour
- 2 1/2 baking powder
- 2 salt
- 1/2 sugar
- 1/2 eggs
- 2 vanilla
- 4
- 2
Instructions:
1. Mix together and chill in fridge 30 minutes.
2. Roll into balls and roll balls in powdered sugar.
3. Bake for 12 minutes at 350 degrees, be careful not to overbake. Cookies should crack and have a "crackle" look. Enjoy!
Title: Pumpkin Cookies As Created by Ms. Ash
Ingredients:
- 1 pumpkin
- 1 sugar
- 2 flour
- 2 baking powder
- 1/2 egg
- 1 cinnamon
- 1 baking soda
- 1/2 milk
- 1 chocolate chips
- 1 walnuts
- 1/2
Instructions:
1. Mix all ingredients together, then stir in chocolate chips and walnuts if desired.
2. Bake at 375°F for 10-12 minutes.
3. Cookies will be soft.
Title: Homemade Vanilla Chocolate Chip Ice-Cream
Ingredients:
- 4 eggs
- 2 sugar
- 1 heavy cream
- 2 half-and-half
- 2 vanilla extract
- 2
Instructions:
1. Beat well 4 eggs with wire whisk.
2. Add 1/2 cup sugar at a time to eggs, thorougly beating with each addtion until sugar is all combined.
3. Add heavy cream and mix.
4. Add 1/2 and 1/2, mix well; add vanilla and mix.
5. Churn mixture in ice-cream maker according to directions.
6. Stir in mini-chocolate chips. Freeze until set.
Title: Pears in Chocolate Fudge Baskets
Ingredients:
- 6 pears
- 2 lemon juice
- 6 sugar
- 1 1/2 water
- 1 cinnamon stick
- 1 heavy cream
- 1 light brown sugar
- 2 unsalted butter
- 2 corn syrup
- 1/2 milk
- 7
Instructions:
1. Peel pears (leaving stems attached), scoop out cores from the base & cut a slice from the non-stem end of the pears so they will stand when served. Brush all cut surfaces w/lemon juice to prevent them from browning.
2. Put sugar & water in a lrg saucepan. Heat gently till the sugar dissolves. Add pears & the cinnamon stick w/any remaining lemon juice. If necessary, add more water so the pears are almost covered.
3. Bring to a boil, lower heat to simmer, cover pan & simmer pears gently for 15-20 min or til they are just tender when pierced w/a skewer.
4. While pears are poaching, make sauce. Place cream, sugar, butter, corn syrup & milk in a heavy saucepan. Heat gently till the sugar has dissolved & the butter & syrup have melted. Then bring the sauce to a boil.
5. Boil (stirring constantly) for about 5 min or till the sauce is thick. Remove from heat & stir in the chocolate (a few squares at a time) till melted & set aside.
6. When pears are finished poaching, remove cinnamon stick, use a slotted spoon to transfer pears to a dish & keep warm.
7. Boil poaching liquid rapidly to reduce to a syrup of about 4 tablespoons Then stir the syrup into the chocolate sauce.
8. Place pears in individual bowls, pour the sauce evenly over the 6 pears & serve immediately.
9. NOTE: If you prefer to do all the prep ahead & serve cold, chill pears well & dip the bottom half of ea pear in the sauce by carefully holding the stem end or by using a fork. You'll get a "true" basket effect doing this. You can also create a scalloped effect by tilting them slightly in the sauce at intervals. If you work fast & want to get more fancy, affix slivered almonds to the edges of the chocolate sauce.
Title: Chocolate Kahlua Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 1 Kahlua
- 1 instant chocolate pudding mix
- 1 Kahlua
- 3/4
- 1
- 6
- 4
Instructions:
1. Heat oven to 350 degrees (175 celsius).
2. Spray or oil the inside of a bundt cake pan.
3. Beat together the first 6 ingredients until well mixed.
4. Fold in toffee pieces.
5. Bake for 50 to 60 minutes or until tester comes out clean.
6. Place a cake plate on top if the bundt pan and turn to remove the cake.
7. Allow to cool completely.
8. Poke holes in the cake with the end of a wooden spoon.
9. To prepare the glaze, microwave the frozen whipped topping and the chocolate squares on high in a microwavable bowl for 1 minute; stir.
10. Microwave for an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
11. Stir in 4 tablespoons of the Kahlua.
12. Pour over cooled cake allowing the glaze to go into the holes and down the sides and middle of the cake; sprinkle with additional toffee pieces if desired.
13. If you have leftover glaze, store it in the refrigerator and just before serving the cake, microwave on high 1 to 2 minutes or until glaze is softened.
14. Pour leftover glaze over servings.
Title: Individual Fresh Fruit Shortcakes With Cassis
Ingredients:
- 4
- 2
- 8
Instructions:
1. Drizzle a spoonful of cassis over the shortcake base.
2. Fill with assorted fresh fruit and drizzle with a bit more cassis, to taste.
3. Top with a dollop of whipped cream.
Title: Gelatin Slush
Ingredients:
- 1/2 sugar
- 1/4 gelatin
- 3/4 boiling water
- 3
Instructions:
1. Combine sugar, gelatin and water in a bowl.
2. Stir until gelatin is dissolved.
3. Add pineapple juice.
4. Divide mixture evenly among 3 Ice Shaver tubs.
5. Freeze until firm.
6. To serve: Remove frozen mixture from tubs and shave in your Ice Shaver.
Title: Jane's Lemon Pudding
Ingredients:
- 1 1/2 sugar
- 9 lemons
- 3
Instructions:
1. Put sugar and cream in deep pan stir till at boiling point.
2. Let boil untouched for 3 1/2 minutes (be careful as it goes up like a volcano).
3. Remove from stove.
4. Allow to cool for a few moments then add the lemon juice stirring to mix.
5. Pour into individual pots and refrigerate to set.
6. I use small Ramekin dishes as this is so rich you need very little to satisfy.
Title: Spa Cuisine - Rice Pudding
Ingredients:
- 1 brown rice
- 1 water
- 4 skim milk
- 1 brown sugar
- 1/2 nutmeg
- 1 lemon juice
- 1/4 raisins
- 1
Instructions:
1. Wash and drain rice.
2. Boil water in a deep pot, add rice, cook covered for 5 minutes over a slow flame.
3. In a blender, combine milk, sugar and nutmeg.
4. Add to the partially cooked rice and simmer for 15 minutes, stirring constantly to avoid sticking.
5. Add lemon juice, raisins and orange rind.
6. Simmer for an additional 10 - 15 minutes, covered, or until rice is fully cooked.
Title: No Bake Peanut Butter Balls
Ingredients:
- 1 peanut butter
- 1 oatmeal
- 1 Splenda sugar substitute
- 1/8 pecans
- 1/8
- 1
Instructions:
1. Heat peanut butter in microwave for 30 seconds.
2. Add protein powder, oatmeal, benefiber, splenda, and pecans. Stir until well blended.
3. Drop tablespoons full into container and store in refrigerator.
Title: Fudgy Black Bean Brownies
Ingredients:
- 2 pitted dates
- 1 1/4 almond butter
- 2 vanilla flavoring
- 1 cocoa powder
- 1/2
- 1
- 1 -2
Instructions:
1. In a food processor combine the black beans, dates, almond butter and vanilla. Blend until smooth.
2. Mix in the cocoa powder and chia seeds, blend until smooth.
3. Add the almond milk if too dry. (if the cocoa powder doesn't mix in).
4. Spread into a 8x8 baking pan lined with parchment paper.
5. Bake for 1 1/2 hours at 200 degrees F.
6. Cool and cut into squares.
Title: Chocolate Mint Mousse
Ingredients:
- 8 granulated sugar
- 4 white creme de menthe
- 1/3 unflavored gelatin
- 1/3 heavy cream
- 1 1/2
- 2
Instructions:
1. Chop the chocolate into small pieces and put into a bowl.
2. In a medium saucepan, bring 2 inches of water to a simmer. Remove pan from heat. Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool.
3. Bring the water in the saucepan back to a simmer.
4. In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk constantly until egg mixture is slightly thickened, about 3 minutes.
5. Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes.
6. In a small saucepan, bring about 1 inch of water to a simmer.
7. Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let stand until softened, about 2 minutes.
8. Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes.
9. Whip cream to soft peaks.
10. Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls.
11. Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream.
12. To layer the mousse, divide 1/2 of the Chocolate Mint Mousse between six individual goblets. Spoon all of the mint mousse on top.
13. Make a final layer using the remaining Chocolate Mint Mousse.
14. Refrigerate until set, at least 2 hours.
15. Recipe can be prepared and refrigerated 1 day ahead.
Title: Milk Dud Topping
Ingredients:
- 50 milk
- 1/2 powdered sugar
- 1/2 butter
- 2
- 1
Instructions:
1. Combine first 4 ingredients in double boiler.
2. Cook over hot water until candy is melted and mixture is well blended.
3. Cool.
4. Spread whipped cream over cooled cake.
5. Drizzle candy mixture over top.
6. This will make enough for 9x13" cake.
Title: Zucchini Chocolate Cake
Ingredients:
- 1/4 butter
- 1 1/3 sugar
- 1/2 eggs
- 2 vanilla extract
- 1 flour
- 2 1/2 cocoa powder
- 2 baking powder
- 1/2 cinnamon
- 1/2 clove
- 1/2 baking soda
- 1 zucchini
- 1/2 chocolate chips
- 2
- 1/2
Instructions:
1. Grease a 9x13" pan. Preheat oven to 350°F.
2. Cream together butter and sugar. Beat in vegetable oil, eggs, and vanilla extract.
3. In a separate large bowl, combine flour, cocoa powder, baking powder, cinnamon, cloves, and baking soda, and mix well.
4. Alternate between adding the sour milk and the butter mixture into the flour mixture, beating after every addition. Beat until smooth and all ingredients are fully incorporated.
5. Stir in zucchini and chocolate chips.
6. Bake 45-60 minutes, or until it tests done to the poke test.
Title: Tiramisu (An Italian Delight!)
Ingredients:
- 6 granulated sugar
- 1/2 Kahlua
- 1/3 coffee
- 1/3 mascarpone cheese
- 1 coffee
- 2 ladyfingers
- 3/4
- 26
- 2
Instructions:
1. In bowl, beat egg yolks with sugar until light and fluffy, about 10 minutes.
2. Whisk in 1/4 cup EACH of the Kahlua and regular strength coffee.
3. Transfer to double boiler over gently simmering water and whisk constantly for about 7 minutes or until thickened.
4. Let cool.
5. Beat cheese until smooth (if using ricotta cheese, finished product won't be as smooth and creamy but just as delicious).
6. Fold in egg mixture.
7. Whip cream, then stir one-quarter of it into egg mixture.
8. Fold in remaining cream.
9. Combine remaining Kahlua, regular coffee and extra-strength coffee.
10. Arrange half of the lady fingers in a 9 by 13 inch glass baking dish.
11. Brush with half of the coffee mixture.
12. Spread with half of the cream mixture.
13. Repeat layers.
14. Top with grated chocolate.
15. Cover and refrigerate overnight.
Title: Fraises Marinees Aux Calvados (Strawberries in Calvados)
Ingredients:
- 4 fresh strawberries
- 2 calvados
- 1/4 sugar
- 1 heavy cream
- cinnamon
Instructions:
1. Place the strawberries in a bowl and add the Calvados and toss.
2. Let the berries marinate at least an hour.
3. Add the sugar, stir gently, and set aside.
4. Whip the cream to a stiff peak.
5. Place a bed of cream on each of four chilled plates, leaving a slight hollow in the center for the berries.
6. Lightly sprinkle the edge of the plates with cinnamon.
7. Mound the strawberries in the center of each plate.
8. Drizzle any accumlated juice over the berries.
9. Serve with Sables (Norman sugar cookies, recipe posted separately).
Title: Blueberry Cream Cheese Pound Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 white sugar
- 1/4 water
- 1/4 eggs
- 3/4 cream cheese
- 3 blueberries
- 1 confectioners' sugar
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch Bundt pan.
3. In a large bowl, stir together cake mix, pudding mix and sugar.
4. Make a well in the center and pour in water, oil, eggs and cream cheese.
5. Beat on low speed until blended.
6. Scrape bowl, and beat 4 minutes on medium speed.
7. Stir in the blueberries.
8. Pour batter into prepared pan.
9. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons (plus more if necessary) reserved juice from the blueberries.
12. Drizzle over cooled cake.
Title: Brigadeiros
Ingredients:
- 1/2 butter
- 5 cocoa powder
- 1
Instructions:
1. Melt the butter in a pot. Add condensed milk and cocoa powder.
2. Over medium heat stir like crazy constantly or it will burn, for about 10 minutes or until the mixture peels away from the bottom of the pot when it is tilted. Pour on a buttered plate. Let cool at room temperature for about 1 or 2 hours.
3. Roll into balls with buttered hands and then roll in fine sugar, icing sugar or chocolate sprinkles.
4. Serve.
Title: Cranberry Apple Crisp
Ingredients:
- 1/3 sugar
- 1/4 brown sugar
- 1/2 walnuts
- 1/4 butter
- 1 fresh cranberries
- 2 Bisquick baking mix
- 1 cinnamon
- 1/4 brown sugar
- 1 Bisquick baking mix
Instructions:
1. Preheat oven to 375°F.
2. Stir together apples, cranberries, white sugar, cinnamon and 2 Tbsp Bisquick.
3. Spread in 8' square baking pan.
4. Mix 1 cup Bisquick mix, nuts, brown sugar and butter and spread over mixture in pan.
5. Bake 30 mins til golden.
Title: Chocolate Peanut Butter Grahams
Ingredients:
- 1 peanut butter
- 1 graham crackers
- 1 1/2
Instructions:
1. Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers.
2. top with remaining graham crackers.
3. in a heavy saucepan, over low heat, melt candy coating,.
4. stir until smooth.
5. dip cookiies in coating to completely cover.
6. allow excess to drip off.
7. place on waxed paper-lined baking sheets.
8. let stand until firm.
9. store in airtight container in a cool, dry place.
Title: Easy Steamed Sponge Cake
Ingredients:
- 3 eggs
- 3/4 sugar
- 1/2 vanilla extract
- 1/2 cake flour
- 3/4 sesame seeds
- 3
Instructions:
1. Put eggs and sugar into mixing bowl.
2. Beat on high for 5 minutes until creamy.
3. Add rest of ingredients.
4. Blend on low for 3-5 minutes until smooth.
5. Line 9-inch cake pan with wax paper.
6. Pour mixture into cake pan.
7. Sprinkle with sesame seeds.
8. Steam for 15 minutes, knife should come out clean when inserted.
Title: Oat Cake With Coconut Topping (Low Fat)
Ingredients:
- 2 all-purpose flour
- 1/3 low-fat milk
- 1/4 oatmeal
- 3/4 all-purpose flour
- 1 baking powder
- 1/2 ground cinnamon
- 1/4 salt
- 1/2 sugar
- 2 margarine
- 1/3 unsweetened applesauce
- 1 vanilla extract
- 1 egg
- 1/3 dark brown sugar
- 1/4 margarine
- 1 oatmeal
- 1/4 walnuts
- 3
- 1/4
Instructions:
1. Coat an 8-inch round or square cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
2. Preheat oven to 350-degrees.
3. Bring milk to a simmer in a small saucepan.
4. Stir in 1/4 cup oatmeal. Bring to a boil, and remove from heat.
5. Spoon mixture into a small bowl; let cool.
6. Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside.
7. Combine 1/2 cup granulated sugar and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended.
8. Add applesuace, vanilla, and egg; beat until blended.
9. Add flour mixture and oatmeal mixture; beat until well blended.
10. Pour batter into prepared pan.
11. Bake 25 minutes or until wooden pick inserted into center comes out clean. Remove from oven; set aside on a wire rack.
12. Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds.
13. Stir in 1/4 cup oatmeal, walnuts, and coconut; cook 30 seconds.
14. Spread over cake; broil 2 minutes or until lightly browned.
15. Let cool on wire rack.
Title: Pecan and Date Syrup Biscotti
Ingredients:
- 3 1/2 flour
- 2 baking powder
- 3/4 sugar
- 2 eggs
- 2 pecans
- 4
- 1
Instructions:
1. In the bowl of a mixer, combine the eggs with the sugar. Mix on high speed. Add the orange zest, orange juice, silan, oil. Incorporate the flour, baking powder and chopped pecans.
2. Store covered in the fridge for about 30min.
3. Preheat the oven to 325. Form two long logs and bake for 30min. Remove from the oven and let it cool down. Slice the logs thinly and place them face up. Bake for an other 15 to 20min.