lumicero/recipes-ing2inst huggingface dataset:
Title: Elsie's Cherry Delight Dessert
Ingredients:
- 1/4 butter
- 15 graham crackers
- 1 cherry pie filling
- 20 marshmallows
- 1/2 milk
- 1
Instructions:
1. Combine butter and graham crackers. Mix well.
2. Press 3/4 of this into bottom of a cake pan. Set remaining crumbs aside for topping.
3. Melt marshmallows in milk over low heat. Cool and then fold in the whipping cream.
4. Place 1/2 of cream mixture on top of the cracker crumb crust.
5. Spread pie filling over the cream mixture.
6. Top with remaining cream mixture.
7. Sprinkle with remaining cracker crumbs.
8. Chill overnight.
Title: Pecan Pie
Ingredients:
- 1 dark brown sugar
- 1 butter
- 1/2 pecans
- 1 eggs
- 3 vanilla
- 1 salt
- 1
Instructions:
1. Mix all ingredients together well.
2. Pour into unbaked 9-inch pie shell.
3. Bake at 350°F for 45 to 50 minutes.
Title: Collectors Cocoa Cake
Ingredients:
- 3/4 margarine
- 1 3/4 sugar
- 2 eggs
- 1 vanilla
- 3/4 baking soda
- 1 1/4 salt
- 1/2 water
- 1 1/3 flour
- 2
Instructions:
1. Cream margarine and sugar.
2. Add eggs and vanilla.
3. Add remaining ingredients.
4. Pour into 2 floured and greased pans.
5. Bake 350, 35-40 min for 8" pans, 30-35 min for 9" pans.
Title: Wilky's Vanilla Sugar Cookies
Ingredients:
- 3/4 butter
- 1 white sugar
- 2 eggs
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 vanilla
Instructions:
1. preheat oven to 400 degrees farenheit.
2. combine flour, baking powder and salt in a bowl.
3. in a large bowl, cream together butter and sugar until smooth.
4. beat in eggs and vanilla.
5. add flour mixture.
6. cover and chill while you clean up the table.
7. provide each child with a sheet of parchment paper
8. write the child's name on the parchment.
9. remove the dough from the refrigerator.
10. roll dough to a thickness of 1/4-1/2" on the lightly floured parchment.
11. cut out desired shapes using light floured cookie cutters.
12. transfer to a lightly greased cookie sheet.
13. bake for 6 to 8 minutes in preheated oven.
14. cool completely.
15. decorate as desired.
Title: Mom's Famous Oatmeal Cookies
Ingredients:
- 2 oatmeal
- 1 honey
- 1/2 milk
- 1
- 4
Instructions:
1. Blend everything in your kitchenaid.
2. Roll balls and press into cookies.
3. Bake at 180°C for 15´.
Title: Vainilla Cupcakes
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 3/4 salt
- 3/4 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 2 vanilla extract
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
4. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
5. Divide batter evenly among liners, filling each about three-quarters full.
6. Bake about 20 minutes.
7. Remove cupcakes from pan, and let cool completely on wire rack.
8. Decorate with your favorite frosting.
Title: Bananas Foster Cheesecake Squares
Ingredients:
- 2 pecans
- 1/2 butter
- 1/4 brown sugar
- 1/4 cream cheese
- 3 brown sugar
- 1/2 dark rum
- 2 eggs
- 3 banana
- 1/2 bananas
- 2 lemon juice
- 2 milk
- 25 pecan halves
- 2
- 1/2
Instructions:
1. For the crust: Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9 inch baking pan.
2. For the filling: Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed banana. Pour over crust. Bake at 350° for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
3. For the topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwaveable bowl on High 2 minutes; stir until smooth (add a teaspoon or so more if too thick). Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake.
Title: Butterscotch Snack Cake
Ingredients:
- 1 butterscotch pudding mix
- 2 milk
- 1 pecans
- 1 walnuts
- 1/2
Instructions:
1. In a large saucepan, combine pudding mix and milk.
2. Bring to a boil over medium heat, stirring constantly.
3. Remove from the heat; stir in dry cake mix.
4. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
5. Sprinkle with butterscotch chips and nuts.
6. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. Yield: 12-16 servings.
Title: Poached Pears With Gingerbread Cider Syrup
Ingredients:
- 3 apple cider
- 2 brandy
- 1/4 calvados
- 2 dark brown sugar
- 6 cinnamon sticks
- 3 whole cloves
- 2 lemon peel
- 1 lemon juice
- 4 ground ginger
- gingerroot
- bosc pears
- ground cinnamon
- pecans
Instructions:
1. Mix cider, brandy, sugar, cinnamon sticks, cloves, lemon peel, lemon juice and ginger in deep 2-quart saucepan just large enough to hold the pears. Bring to boil. Reduce heat to low and simmer 5 minutes. Add pears; cover and simmer about 15 minutes or until just tender when pierced.
2. Remove pears from saucepan and reserve liquid. Stand pears upright in a bowl to cool. Cover and refrigerate until ready to serve.
3. Meanwhile, bring reserved liquid to boil in same saucepan. REDUCE HEAT until it is just bubbling and cook for about 15 minutes or until syrupy. Strain and cool. Cover and refrigerate until ready to serve.
4. To serve: Place pears in a standing position on individual dessert plates and spoon some of the syrup over each pear. Sprinkle lightly with chopped pecans and cinnamon if desired. Really looks great with a mint sprig as a garnish as well.
Title: Apple Fantasy Dessert - Low Fat
Ingredients:
- 4 white sugar
- 1/2 brown sugar
- 1/2 vanilla
- 3 flour
- 2/3 baking powder
- 3 salt
- 1/2 apples
- 3
Instructions:
1. Beat eggs with whisk. Add sugar and vanilla and beat well.
2. Add dry ingredients and mix. Dump in apples and stir until evenly distributed.
3. Bake in a deep baking dish at 350 degrees for approx 40 minutes.
Title: Williams Sonoma Vanilla Buttercream Frosting
Ingredients:
- 3 confectioners' sugar
- 8 unsalted butter
- 2 milk
- 1 vanilla extract
- 1 kosher salt
Instructions:
1. Have all ingredients at room temperature.
2. In the bowl of an electric mixer fitted with the flat beater, beat together the confectioners' sugar, butter, the 2 tablespoons milk, the vanilla and salt on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, a tablespoon at a time, until it is creamy but still holds peaks.
Title: Bread Pudding
Ingredients:
- 1 milk
- 5 sugar
- 4 eggs
- 1 1/2 vanilla
- 4 butter
- 2 cinnamon
- 4 -6
Instructions:
1. Tear bread into pieces, put into greased 9x13 baking pan.
2. Mix milk, eggs sugar and vanilla together, pour over bread pieces, being sure to soak well.
3. Sprinkle top with cinnamon.
4. Place butter pats randomly on top.
5. Bake in 350* oven for an hour- 1hr.
6. 15 minutes or until puffed.
7. Lt cool then add topping.
8. TOPPING: 2 Tbls.
9. cornstarch, 1 cup sugar, 1 cup water Boil until thick.
10. Remove from heat, add 3/4 stick butter, 1 tsp.
11. vanilla, stir until butter has melted, pour over top of pudding.
Title: Low Fat Cappuccino Cake
Ingredients:
- 1 1/3 flour
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 brown sugar
- 2/3 yogurt
- 1/2 brewed coffee
- 3/4
- 1
- 1/4
Instructions:
1. Sift together dry ingredients.
2. Add wet ingredients and mix well.
3. Pour into a 8 inch pan.
4. Bake at 350 for 20 minutes.
Title: Warm Chocolate Raspberry Pudding Cake
Ingredients:
- 3 bittersweet chocolate
- 1/2 heavy cream
- 1/2 boiling water
- 1/2 vanilla
- 1/3 unsalted butter
- 2 light brown sugar
- 1/4 granulated sugar
- 1/2 eggs
- 1/3 all-purpose flour
- 1/2 baking soda
- 1/3 salt
- 1/3 raspberries
- 2
- 1
- 3/4
- 1/4
Instructions:
1. Preheat oven to 350°F and generously butter a 9- by 2-inch round cake pan.
2. Make frosting:
3. Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
4. Make cake batter:
5. In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
6. Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F 10 to 15 minutes.
7. Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
8. Serve cake garnished with raspberries.
Title: Fried Banana Chocolate Ravioli with Chocolate Rum Sauce
Ingredients:
- 2 bananas
- 1/4 brown sugar
- 1/4 graham cracker crumbs
- 4 pecans
- 1/4 chocolate
- 20 wonton wrappers
- 1 egg
- 12 canola oil
- 12 powdered sugar
- 1 evaporated milk
- 3 bittersweet chocolate
- butter
- rum
Instructions:
1. For Ravioli---------------.
2. Gently mix bananas, brown sugar, graham cracker crumbs, pecans and chocolate.
3. Roll dough and cut into 3 inch squares or use wontons and lay out on a clean work surface.
4. Fill each square or wrapper with 1 1/2 t's of filling.
5. Brush edges with egg wash and fold in half diagonally, sealing edges completely.
6. Place on wax papaer and repeat.
7. Heat oil to 350-375 degrees.
8. Fry ravioli until golden, around 2 minutes.
9. Remove and drain.
10. Sprinkle with powdered sugar and serve with chocolate rum sauce.
11. Chocolate Rum Sauce-------------------.
12. Heat milk and chocolate in a 2 quart saucepan over medium heat.
13. When the chocolate has melted, remove from heat and stir in butter and rum.
14. Serve warm.
Title: Mom's Almond Bundt Cake
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 powdered sugar
- 4 vanilla extract
- 1 flour
- 1 baking powder
- 4 salt
- 3 milk
- 2
- 1
Instructions:
1. Heat oven to 350. Grease bundt pan then put large dabs of butter along creases of pan, embedding an almond in each dab.
2. Cream butter.
3. Sift the two sugars together and gradually add to butter. Scrape bowl.
4. Add unbeaten egg yolks, one at a time. Beat until smooth. Scrape bowl.
5. Mix in extracts. Scrape bowl.
6. Sift flour 3 times, re-measure, sift with baking powder and salt 3 times (Mom was emphatic about the sifting).
7. Starting with flour and ending with flour, add flour and milk alternately to batter. Scrape bowl.
8. Fold in stiffly beaten egg whites.
9. Pour batter into prepared pan.
10. Bake 1 1/4 hours or until toothpick comes out clean.
11. Cool in pan 10 minutes. Remove to wire rack and cool completely.
Title: Black Walnut Apple Cake
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 2 nutmeg
- 2 self-rising flour
- 2 1/2 apples
- 3 black walnut
- 1 margarine
- 1/4 brown sugar
- 1/2 milk
- 1/3
Instructions:
1. Grease and flour a tube or bundt cake pan and preheat the oven to 350 degrees.
2. Blend eggs, oil, nutmeg, and sugar until creamy.
3. Add flour, a little at a time; and blend well.
4. Batter will be stiff.
5. Fold in apples and nuts.
6. Pour into tube or bundt cake pan and bake for 1 hour.
7. Remove from pan after about 30 minutes.
8. Punch holes in top of the cake.
9. Mix together topping ingredients in a saucepan.
10. Boil for three minutes, stirring frequently.
11. Take off the heat and pour topping over cake with a spoon, letting it to seep into the cake holes.
12. Brush the sides of the cake with a kitchen brush.
13. Let it set for at least 24 hours befor cutting and serving.
Title: Pumpkin Butter Cups
Ingredients:
- 1 pumpkin puree
- 1/2 coconut butter
- 1 cinnamon
- 1 vanilla
- 1 clove
- 1 nutmeg
- 1 salt
- 1 butter
- 2 coconut oil
- 3
Instructions:
1. Line a muffin tin with small muffin cups.
2. In a small saucepan on low heat or on a double broiler, melt together the 1/4 cup cacao butter, 1 tbsp cacao powder, 1 tsp coconut oil, 1 tbsp lucuma powder. Do not boil.
3. With a tablespoon or ladle, add a thin base layer of cacao to the cups.
4. Freeze for 15 minutes.
5. In the meantime, combine pumpkin puree with the coconut butter, spices, and salt over medium heat in a saucepan. Stir until well combined. It will be lighter and thick.
6. Pull the frozen bases out of the freezer and with a tablespoon, add one dollop/tablespoon to each cup. Try to flatten out evenly across. You have to act quick here, otherwise the bases will melt (which is OK if they do, don't fret, they will still work out just fine.
7. Place in freezer for 20 minutes.
8. In a small saucepan, melt remaining cacao butter and combine with remaining cacao powder, lucuma, and coconut oil. The reason for two batches is because you don't want to keep it on the heat, nor do you want it to harden while you do the other steps.
9. Take the trays out of the freezer and ladle your melted cacao mixture over the pumpkin puree layer. Try to cover each cup completely. It may melt slightly.
10. Place in freezer for 30 minutes or until hard. Enjoy right away or keep in the fridge for up to 1 week and in the freezer for up to 4 weeks.
Title: Peppermint Creme Brulee
Ingredients:
- 2 sugar
- 6 vanilla extract
- 1/2
- 1
- 5
- 3
Instructions:
1. Combine whipping cream, egg yolks, sugar, vanilla, and schnapps, and stir with a whisk until smooth.
2. (the sugar will dissolve).
3. Divide the mixture evenly in 5 (5x1-inch) round single serving baking dishes.
4. Set the dishes on a large roasting pan or jellyroll pan (15x 10x 1-inch).
5. Add one inch of hot water to pan.
6. Bake at for 45-50 minutes at 275 degrees, until almost set.
7. Cool in the pan of water on a wire rack, then remove from pan.
8. Cover and chill for at least 8 hours.
9. Sprinkle crushed candies over each custard and place them in a pan.
10. Broil 5 1/2 inches from heat (with electric oven door partially open) until candy melts.
11. Cool for 5 minutes or until top hardens, then garnish if desired.
Title: Rumble in the Jungle Mixed Fruit Crumble
Ingredients:
- 1 mangoes
- 1 pineapple chunks in juice
- 2 flour
- 1 sugar
- 1/2 brown sugar
- 1/4 butter
- 1/4 sweetened flaked coconut
- 1/4
Instructions:
1. Preheat oven to 375 deg. F.
2. Light.ly spray a 9" square baking dish with cooking spray. Put all the fruits in the prepared dish and mix gently with a rubber spatula.
3. In a small mixing bowl, combine the flour and sugars. Break up any sugar lumps with your fingers. Cut in the butter cubes with a pastry blender or two knives until the mixture forms fine crumbs. Mix in the coconut and nuts. Sprinkle this mixture evenly over the fruit.
4. Bake for approximately 40 minutes, or until topping is golden brown.
5. This can be served warm, or at room temperature.
Title: Mandarin Orange Fluff
Ingredients:
- 2 mandarin oranges
- 1 pecans
- 1/2
Instructions:
1. Place oranges in a bowl.
2. Fold in the whipped topping.
3. Just before serving fold in pecans.
Title: Chunky Peanut Buttercream Cheese Filling
Ingredients:
- 8 cream cheese
- 1/4 salted butter
- 3/4 sugar
- 1 sea salt
- 1 vanilla extract
- 1/2 peanuts
Instructions:
1. In a large bowl use an electric mixer to beat the cream cheese and butter together. The slowly add in the confectioners’ sugar—don’t forget to scrape the sides and bottom of bowl during mixing.
2. Continue to beat till nice and fluffy, then add in the salt, vanilla extract, and peanut butter.
Title: Wacky Cake
Ingredients:
- 3 flour
- 2 sugar
- 1/2 baking soda
- 2 salt
- 2 vanilla
- 2 vinegar
- 3/4 water
- 2
Instructions:
1. Stir the dry ingredients together in a large bowl.
2. Add wet ingredients all at once. Mix.
3. Bake at 350 degrees for 30 minutes.
4. Can use one 9" x 13" pan or two 8" x 8" pans.
5. Sprinkle powered sugar on top.
Title: Memaw's Banana Pudding
Ingredients:
- 1 sugar
- 1/8 - 1/4 cornstarch
- 2 eggs
- 5 butter
- 1/4 vanilla flavoring
- 1 bananas
- 11 sugar
- 6 cream of tartar
- 1/2
Instructions:
1. Preheat oven to 400 degrees. Combine sugar & cornstarch (use 1/8 cup cornstarch for thinner pudding or 1/4 cup for thicker pudding) with a whisk or by sifting together. Whisk in milk. Add butter & microwave for 2 minutes. Whisk.
2. Beat egg yolks with whisk. Add 1/4 cup of hot milk mixture to egg yolks to temper, then add egg yolk mixture to milk mixture. Whisk well, and microwave for 2 minutes. Whisk, & repeat until mixture is thickened. Whisk in vanilla flavoring.
3. Layer 1/3 to 1/2 of the vanilla wafers in the bottom of a 3 quart bowl. Slice 3 bananas on top of the wafers. Repeat the layers.
4. Pour the thickened pudding mixture over the last layer of bananas.
5. For the meringue, beat the egg whites & cream of tartar on high until soft peaks form. Slowly beat in the sugar. Beat on high until stiff peaks form (mixture stays on beater when lifted out of bowl).
6. Spread the meringue on top of the pudding mixture. Bake for about 10 minutes, or until brown. Remove from oven & let cool. Refrigerate.
Title: Star Pastry Snacks
Ingredients:
- 1 butter
- 2 sugar
- 2 1/2 ground cinnamon
- 1/2
- 1/3
Instructions:
1. Unfold pastry onto a lightly floured surface.
2. Cut with a 2 1/2 inch star shaped cookie cutter.
3. Remove excess dough and reroll scrapes if desired.
4. Place 1 inch apart on baking sheets coated with cooking spray; brush with butter.
5. In small bowl, combine sugar and cinnamon; sprinkle over stars.
6. Sprinkle with chocolate chips.
7. Bake at 400 degrees for 6-8 minutes or until edges are golden brown.
8. Remove to wire rack.
Title: Bachelor Buttons (Cookies)
Ingredients:
- 1 butter
- 3/4 salt
- 1 powdered sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1/4
Instructions:
1. Preheat the oven to 350 degrees and place a rack in the center.
2. Line baking sheet with parchment paper.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter, salt, and powdered’ sugar on medium speed until creamy.
4. Reduce the mixer speed slightly and beat in the egg and vanilla.
5. By hand or using the lowest speed of the mixer, stir in the flour.
6. Shape the dough into ¾-inch balls and arrange 2 ½ inches apart on the prepared baking sheet. Use your finger to make an indentation in the center of each dough ball, then fill with preserves.
7. Bake 1 sheet at a time for 10-12 minutes, or until the cookies are lightly browned around the edges. Let cool on the baking sheets for about 3 minutes, then transfer to a wire rack to cool completely.
Title: Slice and Bake Peanut Butter Cookies
Ingredients:
- 2 vegetable shortening
- 2 granulated sugar
- 2 light brown sugar
- 2 creamy peanut butter
- 2 chunky peanut butter
- 4 vanilla extract
- 5 eggs
- 4 all-purpose flour
- baking soda
Instructions:
1. Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
2. In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
3. In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
4. Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
5. Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
6. To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar.
7. Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges.
8. Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.
Title: The Negus
Ingredients:
- 8 sugar
- 2 salt
- 1/2 all-purpose flour
- 1 cream of tartar
- 2/3 powdered sugar
- 12 salt
- 1 bittersweet chocolate
- 4 instant espresso coffee powder
- 2 hot water
- 1/4 sweet unsalted butter
- 4
- 1
- 1 1/2
- 1/2
Instructions:
1. Cake --
2. Beat egg yolks, sugar and salt until thick and lemon-colored.
3. Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff).
4. Beat egg whites until foamy; add cream of tartar.
5. Beat until egg whites are stiff but not dry.
6. Fold egg whites gradually into egg yolk mixture.
7. Spoon batter into buttered and floured 10” springform pan;
8. Bake in a 325° oven 1 hour and 25 minutes, until toothpick comes out clean.
9. Cool in pan 5 minutes on rack; remove springform sides.
10. Invert cake on rack; remove springform bottom.
11. Cool.
12. Chocolate Cream --
13. Beat egg yolks, sugar, and salt in a small mixing bowl until sugar is dissolved and mixture forms ribbons.
14. Beat in chocolate and coffee; beat at medium speed until smooth.
15. Beat in butter, 1 tablespoons at a time, beating well after each addition, until smooth and fluffy.
16. Assembly --
17. Cut cake horizontally into 3 layers.
18. Spread about 1 cup of the chocolate cream between layers.
19. Spread remaining cream on sides and top.
20. Press chocolate sprinkles onto top and sides of cake.
Title: Raisin Cookies
Ingredients:
- 1/4 banana
- 1/4 egg
- 1/4 unbleached flour
- 1 wheat germ
- 1 rolled oats
- 1/4 raisins
- 1
- 3/4
Instructions:
1. Preheat oven to 350°.
2. Cream together banana and oil.
3. Beat in egg and juice concentrate.
4. Add remaining ingredients and mix well.
5. Drop batter by teaspoonfuls onto nonstick cookie sheet.
6. Bake 8-10 minutes.
7. Cool on wire rack.
Title: Fruit Salad
Ingredients:
- 1 crushed pineapple
- 1 miniature marshmallow
- 1
Instructions:
1. Combine all ingredients.
2. Mix lightly.
3. Chill.
4. For variety, add nuts, coconut, or other fruit.
Title: Sweet Rice
Ingredients:
- 2 water
- 1 white rice
- 2 milk
- 1 sugar
Instructions:
1. With two separate pans.
2. One pan cook rice with water.
3. Second pan cook milk and sugar until very hot.
4. Mix cooked rice with milk and sugar mixture.
5. It's very good!
Title: Gluten-Free Vanilla Cake With Cinnamon-Agave Glaze
Ingredients:
- 2 egg
- 1 vanilla
- 1 salt
- 1 baking powder
- 1 mayonnaise
- 2 cinnamon
- 1
- 1 1/2
Instructions:
1. Preheat Oven to 350 Degrees.
2. Mix all DRY ingredients together.
3. Add egg(s), Vanilla, Agave or sugar, and Mayo. Mix until there are no small lumps.
4. Pour batter into greased pan.
5. Bake for 35 minutes or until toothpick comes out clean.
6. Take the cake out of the pan onto a plate. Let it cool of completely.
7. Mix Mango and pineapple juice, cinnamon, and agave together in a small bowl.( The glaze will have tiny lumps of cinnamon.).
8. Drizzle glaze on top.
9. ENJOY!
Title: Creamy Chocolate Rice
Ingredients:
- 125 risotto rice
- 500 milk
- 2 sugar
- 1/2 vanilla extract
- 2 -3
Instructions:
1. In a pot combine rice, sugar, vanilla and milk. Heat over medium heat until milk starts to boil stirring frequently to prevent rice from sticking to the pot.
2. Stirring frequently simmer on low for about 30 minutes or until the rice is tender and creamy. Depending on your rice this may take longer.
3. Now stir in the chocolate hazelnut spread. I used 2 heaping tbs, but depending on what type of spread you use you may want to add some more to get it chocolatey enough for your taste.
4. Serve warm.
5. Note: I think this would be wonderful served with fresh fruit or a fruit sauce, some chocolate curls or cream. Feel free to experiment with toppings of your choice.