lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Cake Whoopie Pies With Cream Cheese Filling
Ingredients:
- 1 unsalted butter
- 1 light brown sugar
- 1 granulated sugar
- 2 eggs
- 3/4 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1 ground cinnamon
- 1/2 nutmeg
- 1/2 crystallized ginger
- 2 oats
- 1 1/2 carrots
- 1 raisins
- 1 unsalted butter
- 1 1/4 powdered sugar
- 2 honey
- 12 cream cheese
Instructions:
1. Make the cookies: In the bowl of a standing mixer, beat together the butter with the brown sugar and granulated sugar until lightened, about 3 minutes. Slowly add the eggs one at a time, beating the yolk of the first egg until it's incorporated before adding the second egg. Stir in the vanilla.
2. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Slowly mix the dry ingredients into the wet, then gently stir in the oats, carrots and raisins. Wrap the dough in plastic wrap and refrigerate for at least six hours or up to overnight.
3. Preheat the oven to 325°. Scoop rounded tablespoons of the dough onto a parchment-lined sheet pan and bake for 10 to 12 minutes until lightly browned and set. Remove from the oven and set the cookies aside to cool.
4. Make the icing: In the bowl of a standing mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Slowly beat in the honey and cream cheese until incorporated. Spoon the frosting into a piping bag (or fashion one out of a plastic bag and cut a hole in the corner) and pipe the frosting onto half of the cookies; place the other cookies on top to create sandwiches. Serve immediately or store the cookies and frosting separately for up to 3 days.
Title: Valentine's Day Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 7 baking powder
- 2 baking soda
- 1/4 salt
- 1/4 eggs
- 2 vanilla extract
- 1 unsalted butter
- 1/2 sugar
- 1
- 4
Instructions:
1. Preheat oven to 375*. Lightly grease cookie sheets or use parchment paper.
2. Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
3. Cream together butter and sugar on medium speed until light, about 2 minutes.
4. Add eggs and vanilla, beating well.
5. Gradually add flour mixture and blend well.
6. Gather dough into a ball and cover with plastic wrap. Refrigerate 1 to 2 hours, until firm.
7. Sprinkle a light coating of sugar on the counter. Using half the dough at a time, roll dough out to about ¼ inch thickness. Cut out cookies with a heart-shaped cookie cutter. Lift cookies with spatula onto the cookie sheet. Leave about 1 ½" between cookies.
8. Make a stencil to create the “v” shape with the red sugar using a piece of poster board.
9. Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown.
10. Remove to wire rack to cool.
11. In a medium sauce pan, melt chocolate chips (or chunks) until smooth. Dip the cookies until the chocolate reaches the line of the red sugar “v”. Place on a wire rack and place in the refrigerator for at least 2 hours to allow the chocolate to harden on the cookies.
Title: Cherry Pecan Cake
Ingredients:
- 2 eggs
- 1 caster sugar
- 1 vanilla essence
- 1 plain flour
- 1 baking powder
- 1/2 salt
- 3/4 pecans
- 2 cherries
- 1
Instructions:
1. Preheat the oven to 180°C and grease and line a 22cm round springform pan.
2. Combine the eggs, sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.
3. Fold in the combined flour, baking powder and salt, and stir in the pecans and cherries.
4. Pour the batter into a prepared pan and level the top; and bake for 1 hour and 20 minutes, or until a skewer comes out clean and the top is fudgy and golden.
5. Cool on a wire rack.
6. Cut into wedges and serve with the whipped cream and cherries.
Title: Easy Fruit Salad
Ingredients:
- 1 instant lemon pudding mix
- 1 mandarin oranges
- 1 crushed pineapple
- 1 miniature marshmallow
- 1 red seedless grapes
- 1
Instructions:
1. Blend dry pudding, fruit and marshmallows.
2. Add cool whip.
3. Refrigerate until serving.
Title: Welch's Easy Anniversary Spice Cake
Ingredients:
- 6 butter
- 1 brown sugar
- 2 eggs
- 3 sour cream
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 clove
- 1 cinnamon
- 1 nutmeg
- 1
- 1/2
Instructions:
1. Cream butter and sugar until light. Beat in eggs one at a time. Add sour cream. Set aside.
2. Combine flour, baking powder, baking soda and spices. Stir butter mixture into the flour mixture until barely blended. Stir in jam and nuts (if desired).
3. Pour into a greased 7 1/2-inch tube pan and bake at 350 F for 30 minutes or use an 8 1/2" springform pan and bake for 50 minutes.
4. When cool, frost with Fluffy Maple Frosting or butter icing, if desired.
Title: Blueberry Cake
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1/4 salt
- 1 vanilla
- 2 flour
- 1 1/2 baking powder
- 1 milk
- 1/3 granulated sugar
- 2 blueberries
- 1/4 flour
- 1 1/2 sugar
- 1 cinnamon
- 1 nutmeg
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350*.
2. Grease and flour a 9” pan.
3. In medium bowl, cream butter with 1/2 Cup sugar, add salt, vanilla, egg yolks and beat till fluffy.
4. In small bowl, combine 1 ½ Cups flour with baking powder; add to creamy mixture alternately with milk mixing to form a smooth batter. Set aside.
5. In medium bowl gently mix berries with 1Tbsp flour, fold into batter and set aside.
6. Beat egg whites to soft peaks and gently fold into batter. Pour in prepared pan. Mix remaining sugar, cinnamon and nutmeg; sprinkle over batter.
7. Bake 45-50 minutes until cake is done. Serve warm with a scoop of ice cream.
Title: Gingersnap Yam Pudding
Ingredients:
- 30 eggs
- 40 salt
- 29 cinnamon
- 3 nutmeg
- 1 allspice
- 1/2 sugar
- 1/4 orange, rind of
- 1/4 half-and-half
- 1/4 lemon juice
- 1 butter
- 1
- 2
Instructions:
1. Preheat oven to 325°F Grease or spray a 9x13 inch glass baking dish.
2. Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping.
3. Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them.
4. Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes.
5. Add the eggs one at a time mixing well after each.
6. Mix in the salt, spices, sugar and orange peel.
7. Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated.
8. Pour the mixture over the crumbs, smoothing the top.
9. Sprinkle with remaining 1/2 cup of crumbs and dot with butter.
10. Bake, uncovered, in center of oven for one hour or until it is puffed and golden. A knife inserted into the center should come out clean. Let pudding rest for 20 minutes Cut into squares to serve.
Title: Mommy's Pound Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking powder
- 1 eggs
- 6 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°.
2. Combine all ingredients in large bowl.
3. Mix on high for 10-12 minutes.
4. Put in 2 9-inch round pans.
5. Bake for 35 minutes or until done.
Title: Cranberry Coconut Muffins
Ingredients:
- 1 1/2 fresh cranberries
- 1 1/4 frozen cranberries
- 2 sugar
- 1 crystallized ginger
- 3 cinnamon
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 2 coconut oil
- 1 eggs
- 1 milk
- unsweetened coconut milk
- flaked coconut
Instructions:
1. Preheat oven to 400 degrees.
2. Toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside.
3. In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.
4. Mix in coconut oil. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in coconut, orange zest and cranberries.
5. Do not over mix.
6. Fill paper-lined muffin tins two thirds full.
7. Bake for 20 to 25 minutes.
Title: Sour Cherries
Ingredients:
- 4 sour cherries
- 1 sugar
Instructions:
1. Combine cherries and sugar in a pot and let simmer for about 15 minutes until slightly liquidy.
2. Pour over ice cream or eat plain.
Title: Fresh Lemon Glaze for Scones, Cookies - Biscuits and Cakes
Ingredients:
- 1 1/2 confectioners' sugar
- 1 lemon
- 1/4
Instructions:
1. In a small bowl, whisk together the confectioner's sugar and the juice and zest of 1 lemon. Stir in the lavender flowers or lemony herbs, if using.
2. Drizzle over warm scones, cookies/biscuits, or cakes.
3. Note: You may also use other citrus such as oranges or limes, in place or with the lemons.
Title: Toasted Marshmallow Toffee Rice Krispie Treats
Ingredients:
- 3 butter
- 1 marshmallows
- 6 coarse sea salt
- 1/2
- 1/4
Instructions:
1. In a large skillet (ideally with high sides), brown butter. When butter has browned, leave in skillet, but set aside.
2. Spread marshmallows on a baking sheet lined with parchment paper and place under the broiler. Leave the oven cracked open and keep your eyes on it! When the marshmallows just begin to smoke, and are a golden brown, remove from oven. Flip the marshmallows over, exposing an un-toasted side. Repeat until most sides are toasted. (I did this 3-4 times.)
3. Place marshmallows in skillet with brown butter and stir over medium-low heat to finish melting marshmallows. Transfer melted marshmallows and butter to a large mixing bowl; add cereal and toffee and stir with a wooden spoon to combine. (Do your best to evenly distribute the toffee.)
4. Press into a 9×13" pan coated with cooking spray and sprinkle with sea salt. Cool before cutting and serving.
Title: No-Bake Apple Crisp
Ingredients:
- 1 vegan margarine
- 1 apple
- 1 cinnamon
- 1 granola cereal
- 1/4
Instructions:
1. Melt butter in a skillet over medium heat. Add apples, sprinkle with cinnamon and stir. Cook until tender 5-8 minutes.
2. Drizzle apples with agave nectar and stir to evenly coat. Cook an additional 1-2 minutes until nice and gooey!
3. Remove from heat, transfer to a bowl and top with granola.
Title: Hawaiian Cookies
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2/3 shortening
- 1 1/4 sugar
- 1/2 vanilla
- 1/2 egg
- 1 crushed pineapple
- 3/4 flaked coconut
- 1/2
Instructions:
1. Mix the flour, baking powder and salt together.
2. Cream shortening, sugar and extracts well.
3. Beat in egg until mixture is fluffy.
4. Blend in pineapple and dry ingredients.
5. Drop by tsps on ungreased sheet 3" apart.
6. Sprinkle with coconut.
7. Bake 325F for about 20 minutes.
8. Cookies are better stored for 24 hours.
Title: Sweet Halloween!
Ingredients:
- 4 oranges
- 1 mangoes
- 1/2 water
- 3 fresh blackberries
- 2
Instructions:
1. Leave the bag of frozen mangoes out on the counter to defrost a little. Juice the oranges and discard the seeds and peels. Put the frozen mangoes in a blender with the water and agave nectar and blend until smooth. Mix with the fresh orange juice in a bowl. Pour into an ice cream maker and process for about 20-25 minutes, or until frozen. Serve frozen with fresh blackberries on top.
2. Tip: The taste of fresh orange juice really comes through in this sorbet. If you can, make the effort to juice the oranges yourself like I did. It really tastes better than store-bought OJ.
Title: Best Ever Pecan Pie Bars
Ingredients:
- 1 1/4 unsalted butter
- 6 granulated sugar
- 2 eggs
- 1 1/2 pure vanilla extract
- 2 1/4 all-purpose flour
- 1/4 baking powder
- 1/8 kosher salt
- 1/2 unsalted butter
- 1/2 light corn syrup
- 1 1/2 light brown sugar
- 2 heavy cream
- 1 pecans
Instructions:
1. Preheat the oven to 350°.
2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
3. Add the eggs and the vanilla and mix well.
4. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
5. Press the dough evenly into an ungreased 9" x 13" x 2" baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
6. For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in heavy cream and pecans.
7. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
Title: Richest and Easiest Butterscotch Cookies
Ingredients:
- 1 butterscotch pudding mix
- 1 flour
- 1/4 egg
- 3/4
- 1
Instructions:
1. In a mixing bowl combine first first five ingredients.
2. Mix well.
3. (the dough will be crumbly).
4. Stir in desired amount of chips.
5. Roll tablespoonfuls into balls.
6. Place 2" apart on greased baking sheets.
7. Bake at 350° for 10-12 minutes or until golden brown.
8. Cool for 2 minutes BEFORE removing and then place on plate.
Title: Cherry Nut Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 vanilla
- 1/2 powdered sugar
- 1 pecans
- 1 maraschino cherry
- 1/2
Instructions:
1. Beat butter and cream cheese at medium speen until creamy.
2. Add vanilla and coconut extract. Gradually add powered sugar, beating well.
3. Fold in pecans and cherries.
Title: Lemon Dessert Sauce
Ingredients:
- 1/4 butter
- 2/3 sugar
- 1 1/2 cornstarch
- 3/4 water
- 2 lemon juice
- lemon peel
Instructions:
1. Microwave butter for 20-30 seconds on High in a 1-qt. microwave-safe bowl.
2. Combine sugar and cornstarch.
3. Add to butter.
4. Stir in water, lemon juice and peel.
5. Microwave for 2-3 minutes on High, until boiling, stirring once serve warm.
Title: Red Velvet Cake (Different)
Ingredients:
- 3/4 white sugar
- 1 eggs
- 2 all-purpose flour
- 2 baking powder
- 2 salt
- 1 baking soda
- 1/4 vinegar
- 1 buttermilk
- 1 vanilla
- 1 milk
- 1 sugar
- 1 cream cheese
- 1 butter
- 1/2 vanilla
- 8 icing sugar
- 1/2 coconut
- 1
- 3/4
Instructions:
1. Beat oil and sugar very well.
2. Add eggs, one at a time, beating well.
3. Add food coloring.
4. Sift flour, baking powder, salt and cocoa.
5. In separate bowl, dissolve baking soda in vinegar.
6. Stir into buttermilk and mix well.
7. Add vanilla.
8. Add sifted dry ingredients, alternately with buttermilk.
9. Beat until smooth.
10. Topping:
11. Bring milk and sugar to a boil - COOL.
12. When cake is baked, cool 5 minutes. Remove layers and place on wire racks.
13. Put waxed paper under racks.
14. Prick holes in cake layers.
15. Pour milk-sugar mixture over - allow to soak inches.
16. Put together with the cream cheese icing.
17. Icing:
18. Beat all together well - red food coloring could be added for presentation.
19. Oven: 350 - 25 minutes.
20. 2 - 9 inch round cake pans well greased.
Title: Ww Crock Pot Apple Tapioca Dessert
Ingredients:
- 6 gala apples
- 1 Splenda granular
- 2 cinnamon
- 1/2 salt
- 3 minute tapioca
- 2 vanilla extract
- 2 lemon juice
- 1 boiling water
Instructions:
1. Mix sliced apples with sugar, cinnamon, salt and tapioca until evenly coated.
2. Put mixture in crockpot.
3. Pour vanilla and lemon juice over apples and then add boiling water.
4. Cook on high for 3-4 hours.
Title: Low Fat Oreo Parfait
Ingredients:
- 2 chocolate pudding
- 1/2 - 1 Cool Whip Free
Instructions:
1. In a zip lock bag, crumble cookies into crumbs
2. In a small parfait glass, put a scoop of chocolate pudding. Add a few crumbles and then a layer of cool whip free. Repeat layers until the cookies and pudding are gone.
3. Enjoy!
Title: Blueberry Maple Mousse
Ingredients:
- 6 heavy cream
- 1 pure maple syrup
- 3/4 blueberries
- 1
Instructions:
1. Beat yolks in a bowl or top of a double boiler until thick.
2. Beat in hot syrup.
3. Place top of double boiler or bowl over simmering water and cook, beating constantly until slightly thickened.
4. Cool.
5. Beat cream until it forms stiff peaks and fold into the yolk mixture.
6. Fold in half of the berries.
7. Pour into 1 ½ quart mold form.
8. Freeze overnight.
9. Before serving garnish with the remaining berries.
Title: Stranger Things Waffle Heart Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 vanilla
- 1 butter
- 4 eggs
- 3 flour
- 1 buttermilk
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 1 confectioners' sugar
- 3 salt
- 2 brown sugar
- 1 soy sauce
- 1
- 1/4
- 1/2
- 1
Instructions:
1. For Waffle Cookies:
2. Pre-heat oven to 350 degrees F and plug in waffle iron.
3. In a stand mixer, cream sugars and butter until fluffy. Add eggs one at a time. In a glass, mix buttermilk and vanilla. In a third bowl, mix dry ingredients, flour, salt and baking soda. Alternate mixing dry ingredients and milk mixture into your batter. Lastly, add food coloring until batter is a golden Eggo yellow.
4. The next step will depend on how hot your griddle is. Mine ran very hot and was vintage, so it didn't have an adjustment setting, so my cook time had to be very short. I placed a heaping half cup of the batter onto my greased waffle iron and cooked for thirty seconds (any longer and it would brown too much and lose the Eggo coloring I was going for). After all of my cookies were pressed, I placed them on several baking sheets and baked in the oven for ten minutes each.
5. For Buttercream Butter Pat:
6. In a stand mixer, beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt and desired color (enough yellow food coloring to turn the frosting to a butter-yellow) and whip until very pale and airy. Scoop into a butter-shaped mold created with cardboard and tape, then lined with parchment and chill in freezer until hard. Remove from mold and slice into 1/8-inch thick slices and use heart-shaped cut-out to create your butter pats. This can be done separately and frozen until ready to apply.
7. For Syrup:
8. Mix all ingredients in a microwave safe bowl. If mixture is too thick or grainy, heat in microwave at 15 second intervals until desired syrup consistency is reached. Place in piping bag with 1/8-inch circular opening and drizzle over waffle cookies in a continuing 'S' pattern.
Title: Bizcochitos
Ingredients:
- 1 shortening
- 1/2 sugar
- 1 egg
- 3 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 anise seed
- 3 sweet wine
- 1/4 sugar
- 1 cinnamon
Instructions:
1. Cream fat and sugar until quite creamy.
2. Add egg and beat until very fluffy.
3. Sift together flour, baking powder and salt; add to creamed mixture.
4. Stir in wine and anise seed.
5. Roll dough to 1/4" thick and cut in plain squares or fancy shapes.
6. Combine topping ingredients and sprinkle on top of each cookie.
7. Bake in a preheated 350 oven for 15-20 minutes or until light brown.
8. Freezes well.
Title: “Flipped” Pretzel Cookie Bars With Caramel Filled De
Ingredients:
- 1/2 unsalted butter
- 2 brown sugar
- 1/4 all-purpose flour
- 2 1/2 baking soda
- 1 salt
- 1 unsalted butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 3/4 eggs
- 2 vanilla extract
- 1 1/2
Instructions:
1. PREHEAT oven to 350° F. Line 13 x 9-inch baking pan with foil; lightly grease.
2. FOR PRETZEL CRUST.
3. COMBINE melted butter, pretzels and 1/4 cup brown sugar in medium bowl. Press mixture onto bottom of prepared baking pan.
4. BAKE for 5 minutes. Let cool for 5 minutes.
5. FOR COOKIE DOUGH.
6. COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat until just blended. Gradually beat in flour mixture. Stir in 1 1/4 cups DelightFulls morsels.
7. DROP small spoonfuls of cookie dough onto pretzel crust and spread evenly. Sprinkle with remaining 1/4 cup DelightFulls morsels.
8. BAKE for 28 to 30 minutes or until top is golden brown. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.
Title: Peaches and Mascarpone
Ingredients:
- 6 mascarpone cheese
- 12 heavy cream
- 2 amaretti cookies
- 6 cinnamon
Instructions:
1. Halve and pit 6 ripe peaches.
2. Stir together the mascarpone and heavy cream.
3. Fill the cavity of each peach half with mixture.
4. Crush 3 pair of Amaretti cookies and add 1/2 teaspoons ground cinnamon.
5. Sprinkle Amaretti mixture over the peaches.
Title: Apple Date Crisp
Ingredients:
- 8 tart apples
- 2 dates
- 2/3 brown sugar
- 1/2 all-purpose flour
- 1 cinnamon
- 1/3 butter
- 1 margarine
- apple
Instructions:
1. Combine the apples and dates in an ungreased 13x9x2" baking dish.
2. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly.
3. Add nuts; sprinkle over apples.
4. Bake at 375 degrees for 35-40 minutes or until the apples are tender.
5. Ser ve warm.
6. Garnish with apple slices if desired.
7. Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats.
8. To download go to - http://ukrecipes.co.uk/
Title: Chocolate Volcano Cupcakes
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2
- 3
- 16
- 1
Instructions:
1. Mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened.
2. Beat 2 minutes at medium speed.
3. Stir in chopped cookies.
4. Spoon into 24 paper-lined or lightly greased 2 1/2-inch muffin pan cups.
5. Bake at 350° for 20-25 minutes or until toothpick inserted near centers comes out clean.
6. Cool in muffin pans on wire racks 5 minutes.
7. Remove from pans; cool completely.
8. Fill pastry bag fitted with rosette tip with frosting.
9. Insert tip slightly into tops of cupcakes and squeeze gently to fill cupcakes.
10. You can also fill cupcakes by poking a hole in center of cupcakes with top of spoon.
11. In place of a pastry bag and tip, fill food plastic food storage bag with frosting; cut off one corner point and squeeze gently to fill cupcakes.
Title: Gluten Free or Not Apple Crisp
Ingredients:
- 1 butter
- 8 rolled oats
- 1 pecans
- 1/2 brown sugar
- 1 granulated sugar
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1 salt
- 1/8
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Lightly spray a 9x13 casserole with non-stick cooking spray and set aside.
2. In a heavy skillet combine the oats and pecans. Cook over medium heat until oats have a toasty smell, stirring frequently.
3. In a large mixing bowl combine the melted butter, toasted oats, flour blend, sugars, cinnamon, nutmeg and salt. Pour the melted butter over and toss to combine.
4. Pour the apple pie filling into prepared casserole and sprinkle topping over. Place in preheated oven and bake for 20 to 25 minutes or until lightly browned and filling is bubbly.
Title: Krusteaz Gingerbread Adaptation for Houses or Cookies With Stevi
Ingredients:
- 1 flour
- 3 stevia powder
- 1/3 kosher salt
- 1 cinnamon
- 2 ground ginger
- 3 -4 hot water
- 1/2 - 3/4 butter
- 1/4
Instructions:
1. add mix and dry ingredients in large tupperware or other bowl, stir well to blend.
2. combine hot water with melted butter and add to the dry ingredients, stirring to mix into a stiff dough. refrigerate for at least an hour to make easier to handle. roll 1/4 thick and cut out house shapes or cookies. bake according to directions or at 350 about 20 min or until golden brown, if you want a ginger snap cookie, bake a little longer.
Title: Swedish Cinnamon Cookies (Kanelkakor)
Ingredients:
- 2/3 butter
- 1 sugar
- 1 egg
- 1 1/2 vanilla
- 1 1/3 flour
- 1 baking powder
- 1 cinnamon
- 1/2 walnuts
- 1 1/2 cinnamon
- 2 sugar
Instructions:
1. Cream butter and gradually add 1 cup sugar.
2. Beat in vanilla and eggs.
3. Sift the flour with baking powder and 1 teaspoon cinnamon.
4. Add to egg mixture and blend well.
5. Chill for 30 minutes.
6. Preheat oven to 350 degrees.
7. Combine walnuts, cinnamon and sugar.
8. Roll chilled dough into sugar.
9. Place cookies on greased and floured baking sheets about 3 inches apart. Bake about 12 minutes. Cool on racks.
Title: Beat and Eat Frosting
Ingredients:
- 1 white sugar
- 3/4 cream of tartar
- 1/4 boiling water
- 1/4 vanilla
- 1/2
Instructions:
1. Mix first 3 ingredients and then add the water and beat until it forms peaks.
2. Add vanilla.