lumicero/recipes-ing2inst huggingface dataset:
Title: Rhubarb Meringue Dessert
Ingredients:
- 1/2 margarine
- 1 flour
- 1 sugar
- 6 sugar
- 2 flour
- 1 salt
- 1/4 rhubarb
- 1/4 sugar
- 2 cream of tartar
- 6 salt
- 3/4 vanilla
- 1/8
- 1/4
- 1
- 1 -2
Instructions:
1. Make crust by cutting ingredients together like pie crust.
2. Pat into well greased 9 x l2 cake pan.
3. Bake for 10 minutes at 350 degrees.
4. Remove from oven to cool.
5. Beat egg yolks until light colored.
6. Mix dry ingredients.
7. Combine with cream and egg yolks.
8. Add rhubarb.
9. Put in pie crust.
10. Bake at 350 degrees for 30 minutes or until set as custard.
11. Remove from oven to cool while preparing meringue.
12. MERINGUE: Add cream of tartar to egg white, and beat until soft peaks.
13. Add sugar gradually and beat until stiff peaks.
14. Blend in vanilla and food coloring.
15. Spread completely over slightly cooled filling.
16. Bake at 350'for 10 to 12 minutes, until very lightly browned.
Title: Pumpkin Whoopie Pies
Ingredients:
- 1 pumpkin
- 2 eggs
- 2 brown sugar
- 1/2 molasses
- 2 salt
- 1 ground cloves
- 1 ground ginger
- 1 cinnamon
- 1 baking soda
- 1 all-purpose flour
- 3
- 2 -3
Instructions:
1. Preheat oven to 375 degrees and lightly grease 2 large baking sheets.
2. Beat together pumpkin, eggs, sugar, oil and molasses.
3. Scrape down sides of bowl then beat in the salt, spices and baking soda.
4. Scrape down sides then beat in the flour.
5. Scrape down sides and beat another minute to make sure everything is incorporated.
6. Use a 1/4 cup measure to scoop batter onto baking sheets. I got 6 per baking sheet.
7. Bake 10 to 12 minutes.
8. Cool completely then sandwich with frosting.
9. Wrap each individually in plastic wrap.
Title: Super Chunk Oatmeal Cookie Mix
Ingredients:
- 1 sugar
- 1 flour
- 1 quick-cooking oats
- 1 ground cinnamon
- 1/2 baking soda
- 1/4 salt
- 6
Instructions:
1. LAYER sugar, flour, oats, cinnamon, soda and salt in a large glass jar or combine in large resealable plastic bag. Top with chocolate. Close tightly and store at room temperature until ready to use or give.
2. ATTACH Baking Directions to jar (listed below).
3. Baking Directions
4. PREHEAT oven to 375°F Beat 3/4 cup (1-1/2 sticks) softened butter, 1 egg and 1 teaspoons vanilla in large bowl with electric mixer on medium speed until well blended. Add contents of jar; stir until well blended.
5. DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
6. BAKE 12 to 13 minutes or until golden brown. Cool on baking sheets 1 minute; remove to wire racks. Cool completely.
Title: Fruity Rice Meringue
Ingredients:
- 1/4 rice
- 2 sugar
- 600 milk
- 1 vanilla essence
- 1 sugar
- 2
- 1/4
Instructions:
1. Combine rice, sugar, milk in a saucepan; stir constantly over heat until mixture reaches boiling point.
2. Reduce heat to lowest setting; cover and cook for about an hour, or until rice is tender and mixture is thick and creamy, stirring from time to time.
3. Stir in vanilla essence.
4. Spread rice mixture over base of an ovenproof dish (7-cup capacity)
5. top evenly with fruit.
6. Beat egg whites in bowl with electric mixer until soft peaks form.
7. Gradually add extra sugar; continue beating until mixture is thick, shiny and glossy.
8. Spoon meringue mixture into dish to completely cover fruit.
9. Bake at 180C for about 20-30 mins, or until meringue is evenly browned.
10. Serve warm with thin cream, if desired.
Title: Logan's Award-Winning Creme Brulee
Ingredients:
- 10 heavy cream
- 2 1/4 milk
- 3/4 salt
- 1 sugar
- 1/2 vanilla beans
- 2 sugar
- 1/2
Instructions:
1. split and scrape vanilla beans.
2. dump cream, milk, sugar, salt, vanilla beans, and insides into a medium saucepan.
3. cook over medium heat, whisking occasionally, for 10-15 minutes.
4. set aside to cool.
5. beat yolks until light.
6. temper cream into egg yolks till approximately half of the cream is in the yolks.
7. mix together.
8. ladle into 4-6 oz ramekins.
9. Place in deep baking dish with water to level of custard.
10. bake at 300 for 1 hour or until set.
11. cool and brulee.
Title: Russian Tea Cakes
Ingredients:
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 2 1/4 vanilla
- 1/4 all-purpose flour
- 3/4 salt
- powdered sugar
Instructions:
1. Heat oven to 400 degrees F.
2. Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
3. Stir in flour and salt.
4. Stir in nuts.
5. Shape dough into 1-inch balls.
6. Place about 2 inches apart on ungreased cookie sheet.
7. Bake 8 to 9 minutes or until set but not brown.
8. Immediately remove from cookie sheet; roll in powdered sugar.
9. Cool completely on wire rack.
10. Roll in powdered sugar again.
Title: Vanilla Marbled Pound Cake
Ingredients:
- 2 vanilla yogurt
- 4 flour
- 2 baking soda
- 2 baking powder
- 1 salt
- 1/2 butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 1/2 chocolate chips
- 1/2
Instructions:
1. Combine flour, baking soda, baking powder,& salt.
2. Set aside.
3. Beat butter& sugar together until light& fluffy.
4. Add eggs, one at a time.
5. Add vanilla.
6. Alternately add flour mixture with the yogurt, ending with flour.
7. Spoon about 2/3 of the batter into a lightly greased bundt pan.
8. Add cocoa powder to the remainng batter, mixing well.
9. Stir in chocolate chunks.
10. Drop chocolate batter over pan& cut in with a knife.
11. Bake in a preheated 350 degree over for one hour& 15 minutes, or until cake tests done.
12. Cool completely.
Title: Cecile's Bunny Munchies
Ingredients:
- 1 peanut butter
- 1/2 creamed honey
- 1/2 dark raisin
- 3/4 coconut
Instructions:
1. Mix all ingredients well.
2. Add water if too dry.
3. Form into one inch balls.
4. Roll in coconut.
5. Refrigerate.
Title: Charlene's Strawberry Cake - My Husband's Favorite Cake
Ingredients:
- 1 flour
- 3 strawberry Jell-O gelatin dessert
- 1 eggs
- 3/4 frozen strawberries
- 1/2 powdered sugar
- 4 butter
- 2
- 1
- 1/2
Instructions:
1. Preheat oven 350 degrees F.
2. Blend cake mix, flour, and jello together, then stir in oil, and water. Beat in 1 egg at a time. Mix in 1/2 of the drained strawberries and strawberry juice (if you need to, add water to make 1/2 cup strawberry juice/water).
3. Pour into a prepared 9X14 pan.
4. Bake 30-35 minutes Sometimes, due to humidity it takes a few minutes longer.
5. Frosting:
6. Cream softened butter with box of sugar, then beat adding the strawberries (drained - use in cake - see above) gradually to get the right consistency. If it is too thin, beat in more powdered sugar as needed. Spread on cooled cake.
Title: Patience Coconut Cake
Ingredients:
- 16 sour cream
- 38 coconut
- 2 powdered sugar
- 1 Cool Whip
- 1 water
- 3
- 1/3
- 1 1/3
Instructions:
1. Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
2. Bake the cake mix as directed in 2 layer pans.
3. When the cake is cool split the 2 layers and fill them with the sour cream mixture.
4. Ice the cake then with the cool whip and the other 16 oz of coconut.
5. Put the cake back in the refrigerator for at least another 24 hours.
Title: Petticoat Tails
Ingredients:
- 9 plain flour
- 3 caster sugar
- 6 butter
Instructions:
1. Mix flour and sugar in a bowl, rub in butter.
2. Knead well to form a smooth paste.
3. Divide into two equal parts, shape and flatten into 2 x 7" rounds, approximately 1/2 " thick.
4. Mark top into portions, decorate edges and prick with a fork.
5. Place on a greased baking tray.
6. Bake for 30 mins at 160c, 325F Gas mark 3 or until pale and golden.
Title: Baba Au Rhum (Rum Baba) by Ina Garten (Barefoot Contessa)
Ingredients:
- 1 sugar
- 1 lemon juice
- 2/3 dark rum
- 1/2 pure vanilla extract
- 2 heavy cream
- 2 sugar
- 2 pure vanilla extract
- 1/3 dried currant
- 1 lemon zest
- 1 dark rum
- 5 unsalted butter
- 1/2 milk
- 1/4 fast-rising active dry yeast
- 2 sugar
- 2 extra-large eggs
- 1 2/3 all-purpose flour
- 1/2 kosher salt
- 3/4
Instructions:
1. Make the rum syrup:
2. Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
3. Make the whipped cream:
4. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter!
5. Make the baba:
6. Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
7. With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
8. Drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
9. Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.
10. Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
11. Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.
Title: Aunt Fanny's Portuguese Rice Pudding
Ingredients:
- 1/3 raisins
- 1/4 port wine
- 1/2 short-grain rice
- 3 milk
- 2 cinnamon sticks
- 2 lemons, zest of
- 1/2 salt
- 1/4 light brown sugar
- 1 unsalted butter
- 1/2 cinnamon
Instructions:
1. Combine raisins and Port wine in a small bowl and set aside to plump.
2. Wash and drain the rice.
3. Place in large saucepan with plenty of water to cover.
4. Stir, and bring to boil over medium heat.
5. Boil for 5 minutes to blanch the rice.
6. Drain rice in a colander, rinse with warm water, drain again and set aside.
7. While rice is cooking, place 3 cups milk in a medium heavy-bottomed saucepan, add cinnamon sticks, lemon zest, and salt.
8. Bring to a simmer over medium heat.
9. Turn off heat and let infuse until rice is ready.
10. Place rice in another medium heavy-bottomed saucepan and ladle in 1 cup warm milk.
11. Stir well with a wooden spoon, then turn on lowest possible heat and cook gently, stirring occasionally, until milk is absorbed.
12. Continue in this manner until you have used all the milk.
13. Remove cinnamon sticks.
14. With the last 1/2 cup milk, stir in the sugar, butter, ground cinnamon, and the plumped raisins.
15. When the last addition of milk is made, turn off heat and evaluate the consistency bearing in mind that it will thicken as it cools.
16. Add 1/4 cup to 1 cup of milk as desired (can be cold milk).
17. TIP: Stir rice frequently but NOT constantly because it will become gummy.
Title: Butter Cookies
Ingredients:
- 1 1/4 confectioners' sugar
- 1 butter
- 1 egg
- 1 pure vanilla extract
- 2 1/2 flour
- 1 baking soda
- 2 confectioners' sugar
- 1/4 butter
- 1 vanilla
- 1 -2 milk
Instructions:
1. Combine 1 1/4 cups powdered sugar, 1 cup butter, egg and 1 tsp vanilla in large bowl.
2. Beat on low, scraping bowl often, until creamy.
3. Sift in flour and baking soda and beat until well mixed.
4. Divide dough in half.
5. Cover each half in plastic wrap.
6. Refrigerate until firm (at least 2 hours).
7. Preheat oven to 375°F Roll out 1/2 the dough on lightly floured surface (I use 1/2 flour 1/2 confectioners sugar).
8. Keep remaining dough chilled.
9. Roll dough out to 1/8 to 1/4-inch thickness.
10. Cut with 4-inch cookie cutter.
11. Place 2 inches apart onto ungreased cookie sheets.
12. Sprinkle with decorator sugars, if desired.
13. Bake for 6 to 10 minutes or until edges are lightly browned.
14. Ornaments:
15. While cookies are still warm, use toothpick to make holes for ribbons to hang cookies as ornaments.
16. Cool completely.
17. Frosting or filling: Combine 2 cups powdered sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl.
18. Beat at low speed, scraping bowl often and adding enough milk for desired frosting consistency.
19. Tint with food color, if desired.
Title: Old Hanoi Sweet Potato and Ginger Pudding - Chè Khoai Lan
Ingredients:
- 500 sweet potatoes
- 1 sugar
- 4 -5 water
- 4
Instructions:
1. Bring the water to the boil, and put in the sweet potato.
2. When the water returns to the boil, add the ginger, and continue cooking until the potato is tender and cooked through.
3. Add sugar and a little arrow starch, and allow it to dissolve completely. Then remove from the heat. Serve hot.
4. P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.
Title: Rhubarb Upside Down Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 brown sugar
- 1 1/3 white sugar
- 1/2 rhubarb
- 3/4
- 4
Instructions:
1. Grease a 9 x 13 cake pan with butter or use release spray.
2. Prepare cake mix as directed on package.
3. Sprinkle brown sugar on bottom of buttered pan.
4. Put cut up rhubarb on top of brown sugar then sprinkle white sugar on top of rhubarb.
5. Pour mixed cake mix batter on top of rhubarb sugar mix.
6. Bake at 350 degrees according to cake mix box directions. When firm to touch remove from oven.
7. Cool for 5-10 minutes then flip over onto serving plate.
Title: Chocolate Balls
Ingredients:
- 2 peanut butter
- 1 icing sugar
- 1 salt
- 1/4 pecans
- 1 vanilla
- 2 coconut
- 4
- 2
Instructions:
1. Mix all incredients. Roll into bite sizeballs, approximately size of walnuts.
2. Melt 1/2 package of semi sweet chocolate (4 oz) and a very small dab of paraffin wax.
3. Dip balls of into melted chocolate and place on waxed paper and chill. Store in the refridgerator.
Title: Maraschino Cherry Cake
Ingredients:
- 2 1/4 flour
- 1 1/3 sugar
- 3 baking powder
- 1 salt
- 1/2 shortening
- 1/4 maraschino cherry juice
- 16 maraschino cherries
- 1/2 milk
- 4
- 1/2
Instructions:
1. Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan.
2. Sift dry ingredients together.
3. Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed.
4. Add egg whites. Beat 2 more minutes.
5. Fold in nuts. Pour into pans.
6. Bake 35 to 40 minutes or until golden.
Title: Chocolate Cake No Eggs or Butter
Ingredients:
- 3 flour
- 2 sugar
- 1 salt
- 2 baking soda
- 2/3 vanilla essence
- 1 vinegar
- 2 water
- 2/3
- 2
Instructions:
1. Mix dry ingredients throughly.
2. Add liquids and mix well with a fork.
3. Bake at 180 Celcius for 1 1/4 hours. or until cooked when tested with a knife.
4. The cake can be iced or left plain.
5. It makes a nice dessert with cream or custard.
Title: Ambrosia
Ingredients:
- 6 fresh pineapple
- 3 fresh coconut
- 3 maraschino cherries
- 1 1/2 pecans
- 3/4 powdered sugar
Instructions:
1. Combine all ingredients in a large bowl.
2. Cover.
3. Refrigerate.
Title: Red Velvet Cake
Ingredients:
- 2 cocoa powder
- 2 granulated sugar
- 1 1/2 butter
- 1/2 eggs
- 2 vanilla extract
- 1 cake-and-pastry flour
- 2 1/2 baking powder
- 1 salt
- 1/2 buttermilk
- 1 vinegar
- 1 baking soda
- 1 cream cheese
- 1 butter
- 1/2 vanilla extract
- 1 icing sugar
- 4 milk
- 2
Instructions:
1. Preheat oven to 350°F Grease two 9-inch cake pans.
2. Combine cocoa powder and red food coloring in a small bowl. Reserve.
3. Beat sugar and butter until well combined. Add egg, one at a time, beating after each addition. Add vanilla and cocoa powder mixture. Beat well. Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add buttermilk and then remaining dry mixture.
4. Combine vinegar and baking soda in a small bowl. All mixture to fizz. Fold into batter. Pour into prepared pans.
5. Bake in preheated oven 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 20 minutes. Remove from pans and cool on wire rack.
6. ICING: Beat cream cheese and butter until well combined. Addd vanilla and icing sugar and beat until smooth and creamy. If icing is too thick add milk 1 tablespoons at a time and beat well.,.
7. ASSEMBLY: Place one layer of cake on serving platter or cake board. Spread with about 1 cup of icing. Place second layer on top. Ice with remaining icing. Refrigerate until ready to eat. Remove cake from refrigerator 30 minutes before serving.
Title: Rum Runner's Pineapple on Ice Cream
Ingredients:
- 1 pineapple
- 4 butter
- 1/2 dark brown sugar
- 1/4 cinnamon
- 1 ginger
- 1/2 dark rum
- 1 vanilla ice cream
Instructions:
1. Lightly butter a baking dish and evenly distribute pineapple over the bottom.
2. Melt butter and brush it over the fruit.
3. In a small bowl, combine sugar, cinnamon and ginger. Sprinkle evenly over the pineapple.
4. Bake in a 180°C oven for 30 minutes.Serve the fruit topped with vanilla ice cream and the warm rum.
Title: Sicilian Cream Cake (Cassata alla Siciliana)
Ingredients:
- 2 ricotta cheese
- 1 sugar
- 1/2 vanilla
- 1 maraschino cherries
- 2 confectioners' sugar
- 1/4
- 1
Instructions:
1. Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
2. Add chocolate and fruit; mix well.
3. Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
4. Turn ricotta mixture into lined mold.
5. Cover the top with remaining cake slices.
6. Refrigerate overnight, or place in freezer for several hours.
7. To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
8. Sprinkle (lightly sift) confectioner's sugar over cake.
9. If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
10. Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.
Title: Banana Cake With Fudge Frosting
Ingredients:
- 2/3 margarine
- 1 2/3 sugar
- 3 eggs
- 3 bananas
- 2 flour
- 1 1/4 baking soda
- 1/2 salt
- 3/4 baking powder
- 2/3 buttermilk
- 3/4 sugar
- 3 cocoa powder
- 1/3 milk
- 3 margarine
- 1 1/2 light corn syrup
- 3/4 vanilla
- 1 1/4 powdered sugar
Instructions:
1. Cake: Preheat oven to 350 degree. Grease and flour a 9x13 pan. Cream margarine and sugar, add eggs and beat until fluffy. Add bananas. Mix dry ingredients in a separate bowl. Add buttermilk, then add dry ingredients. Beat on low speed until combined, then on high speed for 3 minutes. Pour into pan. Bake 45 - 50 minutes. Cool.
2. Frosting: While cake is baking, mix sugar and cocoa in 2-qt saucepan. Stir in milk, margarine and corn syrup. Heat to boiling, stirring often. Boil for 3 minutes, stirring often. Cool. Stir in vanilla and sugar. Frost cake.
Title: Grilled Peaches and Cream
Ingredients:
- 1 lime
- 1/2 honey
- 2 vanilla ice cream
- 6 dark brown sugar
- of fresh mint
- basil
Instructions:
1. To marinate the peaches: Mix together the lime juice, peach Schnapps or nectar and the honey in a small bowl; pour the marinade over the split peaches. Refrigerate one to two hours, turning occasionally.
2. To grill the peaches: Pre-heat a grill to medium hot. Drain off the marinade and pat the peaches dry. Grill the peaches until they just begin to caramelize and are browned in spots, a few minutes on each side. Sprinkle with the dark brown sugar just to get a light coating and close grill just to melt the sugar and make it nice and bubbly; 5-8 minutes.
3. To serve: Let the peaches cool until slightly warm. Place two halves on each plate or small bowl. Top with a scoop of vanilla ice cream or fresh whipped cream. Garnish with mint or basil.
Title: Fudge Pudding Cake
Ingredients:
- 1 all-purpose flour
- 3/4 white sugar
- 2 baking powder
- 2 salt
- 1/4 milk
- 1/2 canola oil
- 2 brown sugar
- 3/4 hot water
- 2
- 1 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine flour, sugar, first amount of cocoa, baking powder and salt.
3. Add milk and oil.
4. Mix together with a spoon and scrape into an 8-inch casserole that is fairly deep.
5. In the same bowl, mix brown sugar and second amount of cocoa together.
6. Add hot water (not boiling).
7. Stir to dissolve sugar, then pour over batter but DO NOT stir.
8. Bake, uncovered, for 40 minutes; batter should have risen above the sauce and be firm to the touch.
9. Serve warm with vanilla ice cream or Cool Whip.
Title: Thanksgiving Dessert
Ingredients:
- 2 eggs
- 1 pumpkin pie filling
- 1 cinnamon
- 2 nutmeg
- 1 butter
- 1
Instructions:
1. In a large mixing bowl,whisk the eggs.
2. Stir in the pumpkin pie filling, condensed mik and spices.
3. Pour into a greased 9x13 pan.
4. Sprinkle the DRY cake mix over the pumpking mixture.
5. Carefully pour the melted butter over top.
6. Bake at 350 for 50-60 minutes until set.
7. Cool to room temperature then refrigerate.
8. Serve with Cool Whip on the side.
Title: Oatmeal-Raisin-Pecan Cookies
Ingredients:
- 4 unsalted butter
- 3 light olive oil
- 1/2 granulated sugar
- 1 egg
- 2 vanilla extract
- 1/2 salt
- 1 whole wheat pastry flour
- 1 quick oats
- 1/4 rolled oats
- 3/4 toasted wheat germ
- 1/2 baking powder
- 1/2 chocolate chips
- pecans
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly grease 2 baking sheets.
3. Chop pecans and place in a small baking pan (not greased); bake for about 6 to 8 minutes, or until pecans are fragrant and lightly toasted. Set aside.
4. In a medium mixing bowl, whisk together unsalted butter, light olive oil, granulated sugar, egg, vanilla extract, and salt.
5. In a large mixing bowl, stir together whole wheat pastry flour, quick or rolled oats, toasted wheat germ, and baking powder.
6. Add wet ingredients to dry, and mix until just combined; then stir in dark seedless raisins and toasted chopped pecans.
7. Shape dough into 24 balls; place 2 inches apart on prepared baking sheets. Flatten each dough ball to 1/2".
8. Bake for 10 to 12 minutes.
9. Transfer finished cookies to wire racks to cool before serving.
Title: Red Velvet Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 1 baking soda
- 1 buttermilk
- 1 vinegar
- 1 1/2 eggs
- 1 vanilla
- 2 margarine
- 1 Philadelphia Cream Cheese
- 1 confectioners' sugar
- 1 vanilla
- 1/2
- 1
Instructions:
1. Cake layers: Sift dry ingredients together.
2. Add remaining ingredients in order listed; mix thoroughly.
3. Grease and flour 2 layer cake pans.
4. Spread batter in pans.
5. Bake in preheated oven at 350 degrees F for 25 minutes, or until done.
6. Remove from pans.
7. Cool.
8. Filling& Frosting: Let margarine and cream cheese soften to room temperature.
9. Cream well.
10. Add sugar, beat well until creamy.
11. Add vanilla and nuts.
12. Spread some of the frosting on top of first cake layer.
13. Top with second cake layer.
14. Spread remaining frosting on cake.
15. Store cake in a cool place.
Title: Caribbean Creams
Ingredients:
- 3/4 heavy cream
- 3/4 banana
- 1 dark brown sugar
- 1
- 2
Instructions:
1. Stir together the yogurt and cream with the rum; whisk until slightly thickened.
2. Slice the banana and divide the slices between four 1/2 cup ramekins to form a layer at the bottom of each one.
3. Spoon in the thickened yogurt and cream mixture, filling the ramekins equally.
4. Sprinkle about 1 1/2 teaspoon of sugar over each ramekin, and then wrap them in plastic wrap and place in the refrigerator overnight or for the day.
5. Uncover and serve cold from the refrigerator.