lumicero/recipes-ing2inst huggingface dataset:
Title: Mississippi Mud Slice
Ingredients:
- 250 butter
- 150 bittersweet chocolate
- 2 caster sugar
- 1 hot water
- 1 instant coffee powder
- 1 1/2 plain flour
- 1/4 cocoa powder
- 2 eggs
- cocoa powder
Instructions:
1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.
2. Combine butter, chocolate, sugar, water and coffee in a heatproof bowl. Place bowl over a pot of simmering water. Stir over heat until chocolate is melted and smooth. Allow mixture to cool until warm.
3. Sift the flour and cocoa into a large bowl. Add a third of the chocolate mixture and mix well. Add remaining chocolate and eggs. Stir until well combined. Pour mixture into prepared pan.
4. Cook in a moderately slow oven (160ºc) for about 50 minutes or until cooked when tested. Stand slice in pan for 10 minutes after cooking before turning out onto a wire rack to allow to cool.
5. Serve slice dusted with extra cocoa and icing sugar.
Title: Jamaican Banana Cake
Ingredients:
- 2/3 butter
- 2 1/2 self-rising flour
- 1 2/3 sugar
- 1 1/4 bananas
- 2/3 buttermilk
- 2 eggs
- 2/3 walnuts
- 1 1/2 dark brown sugar
- 2/3 butter
- 2 milk
- 2 flaked coconut
- 2/3 walnuts
Instructions:
1. Cake: Preheat oven to 350 degrees.
2. Cream butter. Add dry ingredients, bananas, and buttermilk. Mix slightly. Add eggs and beat at medium speed for 3 minutes.
3. Fold in walnuts.
4. Pour into a greased and floured 9 x 13-inch pan. Bake for about 35 minutes or until very well browned and toothpick inserted into the center comes out clean. When cool, prepare topping.
5. Coconut Topping: Set oven to broil.
6. Mix butter, sugar, and milk in a medium saucepan over medium heat, stirring until butter melts.
7. Add coconut and walnuts.
8. Pour and spread over cooled cake.
9. Place under broiler (not too close) and broil for 2 to 3 minutes or just until coconut begins to brown. Cool.
Title: Stenhammar Cookies
Ingredients:
- 3/4 margarine
- 1 1/4 sugar
- 1 flour
- 3 horn salt
- 1/2 baking powder
- 3/4 currants
- 1
Instructions:
1. Finely chop the almonds by hand. You'll end up with almond paste if you tried doing this with a food processor.
2. Combine the margarine and sugar in a mixing bowl. Gradually add the flour and hornsalt (or baking powder). Stir in the currants and 1/2 cup of the chopped almonds.
3. Wrap dough in cling film and refrigerate for at least 1 hour, or overnight.
4. Preheat the oven to 350°F.
5. Divide the dough into 6 equal sections.
6. On a lightly floured surface, roll each section into an 18" long snake.
7. Place the logs on a lightly greased baking sheet. Flatten each slightly with the heel of your hand, brush with egg white, and sprinkle with the remaining almonds.
8. Bake on center rack of the oven for about 15 minutes, or until golden brown. Once removed from the oven, cut into 3/4" diagonal cookies.
Title: Old Fashioned Rice Pudding
Ingredients:
- 4 milk
- 1/2 sugar
- 1/2 rice
- 1 nutmeg
- 1 vanilla essence
Instructions:
1. Place all ingredients (except for nutmeg) into a large saucepan and place on stove.
2. Cook on low to medium heat for around 2 hours stirring every 10 - 15 minutes.
3. After 2 hours, take off of heat and let cool.
4. Place into a large dish.
5. Sprinkle nutmeg over the top and chill in fridge for about 3 hours.
6. I know this might seem a long time but it isn't that hard to do and is great as a recipe you can do in advance.
Title: Low Carb / Low Calorie Pina Colada Popsicles
Ingredients:
- 2 fresh pineapple
- 10 sugar-free instant lemon pudding
- 2
- 18
- 12
Instructions:
1. Pour the juice & pineapple into a food processor. Cover and blend until smooth.
2. Pour into a bowl then whisk in the pudding mix, roughly 2 minutes.
3. Pour 1/4 cup into each cup or mold, and insert popsicle sticks. Freeze until firm.
Title: Roz Bel Laban, Middle Eastern Rice Pudding
Ingredients:
- 1 white rice
- 2 water
- 3 granulated sugar
- 1 dates
- 1 ground cinnamon
- 1/2 cardamom
- 3/4
Instructions:
1. In a large saucepan cook rice in water for 15 minutes.
2. Add milk, and stir until the mixture becomes thick.
3. Add orange blossom water and sugar. Continue stirring until rice is well cooked.
4. Stir in the diced dates, do not allow to dissolve.
5. Place in individual serving bowls and sprinkle with cinnamon or cardamom. You may also choose to place pudding in large serving dish and sprinkle with cinnamon or cardamom.
6. Serve when cooled or chill in refrigerator.
Title: Dairy Free Rice Pudding
Ingredients:
- 1 1/2 cooked long-grain rice
- 1 3/4 eggs
- 3 white sugar
- 3/4 vanilla
- 1 salt
- 1/4 cinnamon
- 1/2 raisins
- 1/4 craisins
- 1/4
- 1
Instructions:
1. Preheat oven to 350.
2. Grease your casserole dish.
3. Using an oven proof glass measuring cup for the non-dairy creamer (Mocha mix), microwave it for 1 1/2 - 2 minutes. Do not boil.
4. Place eggs in a blender that you can slowly add ingredients through the opening in the lid and blend eggs.
5. Slowly add sugar 1/4 cup at a time until well mixed.
6. Add salt, vanilla and cinnamon.
7. Slowly pour hot Mocha Mix into this mixture until well blended and frothy.
8. Put rice, raisins and craisins if desired into greased casserole dish and stir to mix.
9. Pour the eggs mixture over this rice in the casserole dish
10. Place this casserole dish into another oven proof dish that has hot tap water in it. Water should not go up any higher than half way.
11. Cook for 1 hour and check with a knife. Depending on the size of your casserole dish and your oven, cooking times will vary. Custard on top should be cooked all the way through and the knife should come out clean. If not, cook for additional 5 minute increments until done.
12. Serve warm or cold with additional Mocha Mix.
Title: Yummy Yogurt Dessert
Ingredients:
- 2 butter
- 1/3 brown sugar
- 1/4 Cool Whip Lite
- 3
Instructions:
1. Melt the butter.
2. Add the next two ingredients and mix to make the crust.
3. Place in a 9" by 13" baking pan and press lightly.
4. Bake in 325F oven for 9 - 10 minutes. Be careful not to scorch it.
5. While the crust cools mix together the yogurt and Cool Whip and then pour it into the cooled crust.
6. Place in fridge for several hours to set.
7. Enjoy!
Title: Apricot Meringue Bars
Ingredients:
- 3 all-purpose flour
- 1 sugar
- 1 butter
- 4 eggs
- 1 vanilla extract
- 2 pecans
- 1/2
Instructions:
1. In a large bowl, combine flour and 1/2 cup sugar.
2. Cut in butter until crumbly.
3. Add egg yolks and vanilla; mix well.
4. Press into a greased 15 in x 10 in x 1 in baking pan.
5. Bate at 350°F for 12 to 15 minutes or until lightly browned.
6. Spread apricot filling over crust.
7. In a small mixing bowl, beat the egg whites until soft peaks form.
8. Gradually beat in the remaining sugar, 1 Tbsp at a time on high until stiff peaks form and sugar is dissolved.
9. Spread over apricot layer.
10. Sprinkle with pecans.
11. Bake for 25-30 minutes or until lightly browned.
12. Cool on a wire rack.
13. Cut into bars.
14. Refrigerate leftovers.
Title: Light Apple Cake
Ingredients:
- 4 apples
- 1 sugar
- 1 ground cinnamon
- 2 unbleached flour
- 1 1/2 whole wheat flour
- 1 1/2 sugar
- 3/4 baking powder
- 1 salt
- 1/2 applesauce
- 1/4 vanilla
- 1 egg
- 4 canola oil
- 1
- 5
- 1/2
- 1/4
Instructions:
1. Spray ring mold or fluted tube pan with nonstick vegetable coating.
2. Place apples in large bowl.
3. In separate bowl, combine 1 tablespoon sugar, 1 tablespoon apple juice concentrate and cinnamon.
4. Pour over sliced apples and stir until apples are evenly covered.
5. Set aside.
6. In separate bowl, mix together flours, 3/4 cup sugar, baking powder and salt.
7. Stir in oil, 1 cup apple juice concentrate, vanilla, egg, egg whites and orange juice.
8. Pour half of batter into prepared mold.
9. Layer half of apple mixture over batter then repeat with remaining batter and apples.
10. Bake at 350 degrees for 1 1/2 hours, remove from oven.
11. Allow to cool before removing from pan.
Title: Mildred's Sugar Cookies
Ingredients:
- 4 1/2 flour
- 1 baking soda
- 1/2 nutmeg
- 2 eggs
- 1 sour cream
- 1 salt
- 1 baking powder
- 1 butter
- 1 1/2 sugar
- 1 1/2 vanilla
Instructions:
1. Mix all ingredients.
2. Chill for one hour.
3. Roll and cut.
4. (I use cutters) Bake at 375 for 10-12 minutes on ungreased baking sheet.
5. Sprinkle with colored sugar.
Title: Cinnamon Cream Sauce
Ingredients:
- 1 confectioners' sugar
- 1/4 vanilla extract
- 1 cinnamon
- 1/2
Instructions:
1. Beat whipping cream in a chilled bowl with chilled beaters until thick.
2. Fold in confectioner's sugar, vanilla and cinnamon - just enough to mix inches.
3. Serve over angel food cake slices or your choice of dessert.
Title: Orange Cake--Light and Refreshing
Ingredients:
- 1 Cool Whip Lite
- 1 mandarin orange segments
- 1 pineapple chunks in juice
- 1
- 12
Instructions:
1. Mix cake mix and orange sunkist with mixer until smooth *do not add eggs, oil etc that cake calls for.
2. Grease cake pan (can use any size).
3. Bake according to pan size, temps on cake mix box.
4. DRAIN mandarin oranges and pineapple very well.
5. Mix oranges and pineapple together.
6. Fold mixture into Cool Whip and refrigerate.
7. After cake is done and cooled, add orange/pineapple/cool whip topping and serve.
8. Tip: If you do not drain the pineapple and oranges well enough, the topping will be somewhat soggy. If this happens, a couple hours refrigeration time with stiffen it up.
9. Good luck and I hope you enjoy it. Let me know if any errors -- this is my first recipe I have posted here :).
Title: Pfeffernuesse Cookies
Ingredients:
- 2 eggs
- 1 sugar
- 2 butter
- 1 water
- 2 flour
- 2 baking powder
- 1 cinnamon
- 1 nutmeg
- 1/4 clove
- 3/4 raisins
- 2 light corn syrup
- 2 cinnamon
- 1 powdered sugar
- 2
Instructions:
1. In mixer bowl, beat eggs until light.
2. Add sugar, butter and water and mix well.
3. In a separate bowl, sift together flour, baking powder and spices.
4. Stir into the egg and sugar mixture.
5. Mix in raisins, if desired. I also sometimes add nuts.
6. Shape into 1 inch balls.
7. Bake on greased baking sheet at 350 degrees for about 8 minutes or until light golden brown.
8. Cool on wire racks.
9. Toss cookies, a few at a time, in icing to coat.
10. Place on waxed paper until the icing hardens.
11. Or if you prefer you can skip the icing and just dust with powdered sugar.
12. Store in a covered container up to 1 month.
13. Icing:.
14. Whisk together all ingredients until smooth.
Title: Mini Upside Down Pineapple Cakes
Ingredients:
- 2 pineapple
- 1/3 margarine
- 2/3 brown sugar
- 18 1/4 red raspberries
- 1/2 maraschino cherry
Instructions:
1. Preheat oven to 350 degrees.
2. Drain pineapple,reserving juice.
3. Stir together margarine and brown sugar.
4. Evenly divide sugar mixture into 20 (3 inch) greased muffin cups.
5. Arrange pineapple slices over sugar mixture.
6. Prepare cake mix according to package directions,replacing water with reserved juice.
7. Evenly pour batter into muffin cups.
8. Bake for 20-25 minutes or until toothpick comes out clean.
9. Cool 5 minutes.
10. Loosen edges and invert onto serving platter.
11. Place raspberry or cherry in the center of pineapple ring.
Title: Apple Flory -- a Puff Pastry Tart (Scotland)
Ingredients:
- 1 granny smith apple
- 1/4 granulated sugar
- 4 water
- 1/4 ground cinnamon
- 1/2 lemon
- 1 puff pastry
- 3 marmalade
- 1/4 milk
Instructions:
1. Peel, core & slice the apples & place them in a saucepan with the sugar & water, then cook them over medium-low heat until reduced to a pulp.
2. Mix in the cinnamon & zest & add more sugar if necessary.
3. Preheat the oven to 425 degrees F.
4. Roll out the pastry thinly & use half of it to line a deep 8-inch pie plate.
5. Spoon in the apple mixture, then gently warm the marmalade to soften it before spreading it carefully over the apple filling.
6. Use the remaining pastry to make a top for the pie, & dampen the edges slightly before sealing them together completely & fluting them.
7. Roll out the trimmings from the puff pastry & make pastry leaves or other decorative items for the top of the tart.
8. Brush the top with milk & bake in the hot oven for 10 minutes, before reducing the oven's temperature to 375 degrees F, & bake the tart another 20-25 minutes, or until well risen & golden brown.
9. Serve warm with cream.
Title: Oatmeal Sandwich Cookies
Ingredients:
- 1 flour
- 2 oatmeal
- 1 margarine
- 1/4 sour cream
- 1/2 baking soda
- 1/8 salt
- 1/4 vanilla
Instructions:
1. Mix the sour cream with the baking soda.
2. There are no directions as how to mix the dough but I always do this.
3. Mix the margarine well with the flour, salt and oatmeal. Add the sour cream mixture and vanilla.
4. The dough will be wet. Refrigerate for 2 hours.
5. Preheat oven to 350 degrees.
6. Roll the dough on a floured surface thinly, about 1/3 inch or a bit less. Cut into 2 1/2 to 3 inch rounds and place on cookie sheet.
7. Bake for 4-5 minutes, more or less, not letting the cookies brown too much. I have a fast cooking oven, you may need to allow 8 minutes.
8. Let cool on the pan a few minutes, then remove cookies from the sheet onto a rack.
9. When totally cooled, make sandwiches with a date filling, or jam.
10. I don't know the serving amounts, so guessing.
Title: Strawberry Shortcake Bars
Ingredients:
- 1 milk
- 3 sugar-free instant vanilla pudding mix
- 2 strawberries
- 3 Cool Whip Lite
- 2
Instructions:
1. Prepare angel food cake mix as directed on box, pour into 2 ungreased 9x13 baking pans (1/2 into each pan).
2. Bake as directed on box, allow to cool.
3. Mix pudding and milk thoroughly, allow to sit about 5 minutes then spread over completely cooled cakes (1/2 over each cake).
4. Layer sliced strawberries over pudding layer (1/2 on each cake).
5. Spread cool whip over top of strawberries (1 carton for each cake).
6. Refrigerate 1+ hours before serving.
Title: Chocolate Log With Chocolate Sauce
Ingredients:
- 6 eggs
- 1/2 cream of tartar
- 1 sugar
- 4 flour
- 1/4 salt
- 1/4 vanilla
- 1 heavy whipping cream
- 1 1/2 powdered sugar
- 3 vanilla
- 1/2 butter
- 6 evaporated milk
- 1/2 powdered sugar
- 12 vanilla
- 2
Instructions:
1. Preheat oven to 325.
2. Spray rimmed baking sheet generously with Pam. Place a sheet of parchment on the baking sheet and spray generously again.
3. In mixing bowl with a whip beat egg whites until frothy, add cream of tartar and while beating at medium speed, gradually add 1/2 c sugar until glossy. Set aside. Sift together cocoa, flour and salt. In second mixing bowl with a paddle beat egg yolks until thick and lemon colored. Add 1/c sugar and beat until incorporated. Add sifted mixture and incorporate. Add vanilla and stir. Fold egg yolk mixture into the egg white mixture.
4. Spread batter evenly in pan and bake in 325 oven fro 20-25 minutes, or until it springs back. Do not over-bake.
5. While the cake is baking, sift extra powdered sugar onto dish towel on counter. Let the cake cool five minutes then flip out onto towel. Remove parchment immediately. Roll up the long side using towel. Let cool for one hour.
6. While the cake is cooling prep whipped cream. TIP: put the mixing bowl and the whip into the freezer before whipping the cream.
7. Slide the rolled cake onto a large sheet of aluminum foil. Gently unroll and spread the whipped cream, then re-roll. Wrap in foil and refrigerate until serving. Can be frozen up to two weeks ahead. Thaw for one day in the fridge. Serve with chocolate sauce.
8. To make the chocolate sauce: in a saucepan, melt together chocolate chips, butter, evaporated milk. When melted, add powdered sugar and stir constantly. Bring to a boil over medium heat and boil for eight minutes stirring constantly. Add vanilla and stir. Serve. Make ahead and refrigerate if desired; heat before serving.
9. To serve, slice chocolate log. Put individual slices onto a plate and drizzle or pour chocolate sauce on top.
Title: Choco-Mint Crownies
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 3
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons of the vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips. Set aside.
2. Prepare brownie mix as directed on package, adding remaining 1 teaspoon vanilla and peppermint extract. Spread in greased 13x9-inch baking pan.
3. Bake 15 minutes. Drop cookie dough by tablespoonfuls on brownie, covering the top evenly. (Batter will spread during baking) .
4. Bake 20 to 25 minutes longer or until cookie top is golden brown. Cool in pan on wire rack. Cut into bars.
Title: Leslie's Raspberry Chocolate Ganache
Ingredients:
- 1 heavy cream
- 8
- 2 -3
Instructions:
1. Boil cream.
2. Pour over chips in a bowl.
3. Beat until smooth.
4. Mix in jam.
5. Set aside to cool until thick enough to spread on cake.
Title: Chocolate-Toffee Cream Pie
Ingredients:
- 1 heavy whipping cream
- 3/4 cream cheese
- 4 light brown sugar
- 1 vanilla
- 1/4 Cool Whip
- 1
- 2
Instructions:
1. Place the chopped chocolate candy bars in a small bowl; set aside.
2. Microwave 1/2 cup whipping cream for 1-1/2 minutes on HIGH then pour the hot cream over the chopped chocolate, let stand 5 minutes, then stir until smooth.
3. Using an electric mixer beat cream cheese, brown sugar and vanilla in a medium bowl until smooth.
4. Add remaining 1/4 cup of cream then gently beat in chocolate mixture.
5. Fold in 1/2 cup chocolate covered toffee bits.
6. Pour the filling into prepared chocolate crust.
7. Spread the 2 cups Cool Whip thawed topping over filling then top with remaining toffee bits.
8. Refrigerate for 2 or more hours before serving.
Title: Buttermilk Squares
Ingredients:
- 1/2 margarine
- 4 eggs
- 1 powdered sugar
- 1 cream cheese
- 8
Instructions:
1. Melt margarine in 13 X 9 pan.
2. Mix 2 eggs and cake mix until crumbly. Sprinkle over melted margarine.
3. Mix 2 eggs, powdered sugar and cream cheese until smooth. Pour over cake mixture.
4. Bake 35-45 min in 325 degree oven.
Title: Chocolate Kirsch Logs
Ingredients:
- 1/2 chocolate
- 1/4 icing sugar
- 1/4 kirsch
- 1 butter
- 1 icing sugar
- 2 chocolate
- 1
- 1/4
- 1/2
Instructions:
1. FOR LOG: Mix together chocolate (or Scotbloc) and almonds. Stir in icing sugar and Kirsch. Gradually mix in sufficient egg white to form a paste. Spread mixture on foil or silicon paper to cover an area 12x4-inches.
2. FOR FILLING: Cream together butter and icing sugar in a bowl. Thoroughly beat in egg yolk, until light and fluffy. Stir in cherries. Spread filling evenly along center of log base. Fold over sides to enclose filling, Mold into a long roll.
3. FOR COATING: Immediately spread chocolate (or Scotbloc) on to greaseproof paper, then lightly roll log over it to cover. Chill until required. Cut into small sections as liked, and decorate with cherries.
Title: Cocoa-Berry Shortcakes
Ingredients:
- 1 all-purpose flour
- 1/4 sugar
- 1/4 baking powder
- 1 margarine
- 3 skim milk
- 2/3 banana
- 1 plain nonfat yogurt
- 1/2 honey
- 1/2 ground nutmeg
- 1 fresh strawberries
- 1
- 3
Instructions:
1. In a large bowl stir together flour, cocoa powder, sugar and baking powder.
2. Cut in margarine till mixture resembles coarse crumbs.
3. Make a well in the center; add skim milk all at once.
4. Stir just till dough clings together.
5. Drop in equal portions onto a lightly greased baking sheet.
6. Bake in a 450 degree oven for 8 to 10 minutes.
7. Cool slightly on a wire rack.
8. Meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (You should have about 1/2 cup).
9. Add whipped topping, yogurt, honey and nutmeg; stir till smooth.
10. Reserve 6 berries for garnish; slice remaining berries.
11. To assemble, split cocoa biscuits in half crosswise.
12. Set tops aside.
13. Arrange strawberry slices on bottoms.
14. Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit.
15. Top with the biscuit tops.
16. Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.
17. Garnish with the reserved whole strawberries.
Title: Phyllo Flutes With Walnuts and Tahini
Ingredients:
- 2 tahini
- 2 sugar
- 1 - 1 1/2 water
- 3 walnuts
- 2 cinnamon
- 1 phyllo dough
- 1 raisins
- confectioners' sugar
Instructions:
1. Beat together the tahini and sugar at high speed until smooth and creamy--about five minutes.
2. As you whip, add the water, as much as you need toget the mixture to the consistency of creamy peanut butter.
3. Once mixture is creamy, using a wooden spoon, stir in the walnuts and cinnamon and, if you like, the raisins, and combine well.
4. Pre-heat the oven to 350°F and lightly oil two sheet pans.
5. Open out the phyllo and cut it into three horizontal strips--you will have three piles of 6 inch strips which you will stack together and a damp kitchen towel.
6. Take a strip, oil it sparingly, place a second strip on top.
7. Place a tablespoon of filling in the bottom center of the double strip, fold in the sides and then roll up to make a tight cylinder.
8. Place seam side down on the sheet pan.
9. Continue with the remaining phyllo and filling until used up.
10. Bake the flute until lightly golden--about ten to twelve minutes.
11. Remove and cool slightly, but while still warm, sprinkle generously with confectioners' sugar.
12. Store in tins in a cool, dry place--the flutes will keep for about five days (in theory--when I've made them, they've all been eaten right away).
Title: Orange Chocolate Swirl Pound Cake
Ingredients:
- 1 cream cheese
- 1 eggs
- 4 sugar
- 1/2 water
- 1/2 canola oil
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350. Spray bundt pan with non-stick cooking spray.
2. Put all ingredients in mixer bowl except chocolate packet from cake mix.
3. Mix with electric mixer on low until all combined, about 1 minute.
4. Increase mixer speed to medium and beat for 2 more minutes.
5. Batter will be relatively thick.
6. Remove 1 cup of batter to a separate bowl. Mix in contents of chocolate packet from cake mix. Set aside.
7. Pour remaining batter (not chocolate) into prepared pan.
8. Pour chocolate batter on top and swirl into orange batter with an knife.
9. Bake for about 35 to 45 minutes or until cake tests done. Cool 10 minutes in pan then on a wire rack until cooled completely.
10. When cake is cool, remove lid and foil packaging from chocolate frosting.
11. Microwave on hight at 10 second intervals until it is a pourable consistency. Be careful not to microwave it too long or it will be too runny.
12. Pour over top of cake and serve.
Title: Mincemeat Baked Apples
Ingredients:
- 6 apples
- 3/4 sugar
- 1 water
- 2
Instructions:
1. Preheat oven to 300°F.
2. Wash apples, core and place in baking pan.
3. Place two tablespoons mincemeat in the cavity of each apple.
4. Mix sugar and water; pour into pan.
5. Bake for one hour, or until apples are tender.
6. Serve with pan juice and whipped cream.
Title: Green Pumpkin Seed and Cranberry Crispy Bars
Ingredients:
- 1/2 butter
- 1/4 miniature marshmallows
- 1 vanilla extract
- 1 salt
- 1/8 dried cranberries
- 5
- 1
Instructions:
1. Heat a large nonstick skillet over medium-high heat.
2. Coat pan with cooking spray.
3. Add pumpkinseeds; cook 4 minutes or until seeds begin to pop and lightly brown, stirring frequently.
4. Remove from heat; cool.
5. Lightly coat a 13 x 9-inch baking dish with cooking spray; set aside.
6. Melt butter in a large saucepan over medium heat.
7. Stir in marshmallows; cook 2 minutes or until smooth, stirring constantly.
8. Remove from heat; stir in vanilla and salt. Stir in reserved seeds, cereal, and cranberries.
9. Scrape mixture into prepared dish using a rubber spatula.
10. Lightly coat hands with cooking spray; press cereal mixture evenly into prepared dish.
11. Cool completely. Cut into 16 bars.