lumicero/recipes-ing2inst huggingface dataset:
Title: Caramelized Custard Bread Pudding
Ingredients:
- 2/3 raisins
- 1 3/4 water
- 1 brown sugar
- 10 cinnamon
- 2/3 nutmeg
- 1/2 eggs
- 1/2 baking powder
- 5 vanilla extract
- 4 milk
- 2 half-and-half
- 3 butter
- 1
- 2
Instructions:
1. Cover raisins with water and orange juice. Soak while preparing other ingredients, or cover and refrigerate up to 24 hours.
2. In a saucepan, heat milk, half and half, and butter but do not allow to boil. Cool slightly.
3. Combine brown sugar, cinnamon, and nutmeg. Reserve 2 tablespoons of brown sugar mixture for sprinkling on top later.
4. In a separate saucepan, add the remaining brown sugar mixture, vanilla, and eggs. Whisk until smooth.
5. Pour heated milk mixture into sugar mixture. Add baking powder and whisk until smooth.
6. Place 1/2 of bread cubes in a 2-quart casserole dish.
7. Thoroughly drain raisins and discard soaking liquid. Spread 1/2 cup raisins over the bread.
8. Top with rest of bread cubes. Sprinkle remaining raisins on top.
9. Pour the milk mixture over the bread until the bread is saturated. Let stand for 5 minutes.
10. Sprinkle reserved 2 tablespoons of sugar mixture over top.
11. Place bread pudding dish in a larger pan. Carefully, add very hot water to larger pan to within 1/2 inch of tops of casserole dish. Bake at 350F degrees for 1 hour 10 minutes to 1 hour 20 minutes or until knife comes out clean when inserted 1 inch from rim.
12. Serve warm or cold.
Title: Grand Marnier Rice Crispy Treats
Ingredients:
- 1/4 butter
- 10 marshmallows
- 1 Grand Marnier
- 1 salt
- 1
- 6
Instructions:
1. In a large saucepot over medium heat melt butter.
2. Add marshmallows, Grand Marnier, orange extract and salt.
3. Stir until melted. Stir in Rice Kispies, then pour into a greased baking pan.
4. Cut into squares when cooled and dip in melted chocolate.
Title: Orange Spice Shortbread
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 2 ginger
- 1/4 cinnamon
- 1/8 unsifted flour
- 1
Instructions:
1. Cream the butter until it is nice and light. Cream in the sugar, orange peel, and the spices.
2. Now work in the flour.
3. Knead the dough on an unfloured board until nice and smooth.
4. Spray the shortbread pan very lightly with non stick veggie spray.
5. Firmly press the dough into the shortbread pan.
6. Prick the entire surface with a fork, and bake right in the pan.
7. Bake at 325 degrees for about 30-35 minutes, or until lightly browned.
8. Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
9. If the shortbread does not come right out, tap one edge of the pan.
10. Cut the shortbread into serving pieces while it is still warm.
Title: Caramel Apple Bread Pudding
Ingredients:
- 28 water
- 1/4 apples
- 4 eggs
- 4 milk
- 5 sugar
- 2 vanilla
- 1/4 salt
- 1 cinnamon
- 1/4 golden raisin
- 1/4 walnuts
- 1/2
- 3/4
Instructions:
1. Melt caramels with water in a covered double boiler or in a saucepan over low heat. Stir occasionally until sauce is smooth.
2. Place bread cubes in greased 12x8 inch baking dish.
3. Top with apple slices.
4. Combine eggs, milk, sugar, vanilla, salt and cinnamon; pour over apples.
5. Sprinkle with raisins and walnuts.
6. Cover with caramel sauce.
7. Set dish in large pan on oven rack; pour in boiling water to 1/2 inch depth.
8. Bake at 325 for 1 hour and 20 minutes or until knife inserted halfway between center and outside edge comes out clean. Serve hot or cold.
Title: Rosettes
Ingredients:
- 2 eggs
- 1 milk
- 1 sugar
- 1/4 cinnamon
- 1/4 salt
- 1 flour
- confectioners' sugar
Instructions:
1. In a small mixing bowl, beat the eggs, milk, sugar, cinnamon and salt.
2. Add the flour and beat until smooth.
3. In a deep-fat fryer heat 2-1/2 inches of oil to 375 degrees. Place rosette iron in hot oil for 30 seconds.
4. Blot iron on paper towels, then dip iron in batter to 3/4 the way up the sides (do not let batter run over the top of the iron).
5. Immediately place in hot oil; loosen rosette with fork and remove iron. Fry for 1-2 minutes on each side or until golden brown.
6. Remove to a wire rack covered with paper towels.
7. Repeat with remaining batter.
8. Sprinkle with confectioners' sugar before serving.
Title: Peppermint Stick Cookies
Ingredients:
- 3/4 butter
- 6 sugar
- 1 sugar
- 1 egg
- 2 vanilla
- 1/2 flour
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 350 degrees. Line cookie tray with parchment paper.
2. Cream butter with 6 tablespoons of sugar.
3. Add the egg yolk and vanilla. Blend in the flour to the butter mixture 1/4 cup at a time. Stir in the crushed candy with a spoon.
4. Beat the egg white until frothy.
5. Roll the dough into 1-inch balls. Dip the top of balls in the egg whites and then into the
6. extra sugar. Place on the cookie tray, sugar side up. Put a thumbprint in each cookie and top with a chocolate chip. Bake 10-15 minutes.
Title: Pretzel Bites
Ingredients:
- 1 active dry yeast
- 1 water
- 2 granulated sugar
- 2 light-brown sugar
- 1 salt
- 1 bread flour
- 1 1/8 all-purpose flour
- 1 - 1 1/4 hot water
- 3 baking soda
- 1/4
Instructions:
1. In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes.
2. Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt.
3. With mixer set on low speed, slowly add in bread flour and mix until well blended.
4. Switch attachment to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky).
5. Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size 1 1/2 hours.
6. Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren't currently rolling loosely with plastic wrap.
7. Roll each portion into a rope about 24 to 28-inches long, cut into bite size pieces.
8. Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet. Rewarm water as needed.
9. Bake in preheated oven 8 - 11 minutes until tops are nicely golden brown. Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess. Transfer to a plate and allow to rest 2 minutes.
Title: Easy Swirled Cookie Cups
Ingredients:
- 1 chocolate chips
- 1
Instructions:
1. PREHEAT oven to 350°F Grease 20 mini-muffin cups.
2. PLACE squares of dough into prepared muffin cups; press down to make a deep well.
3. BAKE for 10 to 11 minutes or until edges are set. Remove from oven to wire rack(s). While still warm, fill cookie cups with morsels. Morsels will soften and retain their shape. Cool completely. With tip of knife, remove cookie cups from muffin pan(s).
Title: Teaspoon Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3 vanilla extract
- 2 all-purpose flour
- 1 baking soda
Instructions:
1. In a heavy saucepan, brown the butter over medium heat for 10 to 15 minutes, stirring occasionally.
2. Cool.
3. In mixing bowl, stir butter with sugar and vanilla.
4. Combine flour and baking soda.
5. Gradually add to the butter mixture.
6. Stir until mixture is uniformly crumbly.
7. To shape each cookie, press a bit of dough firmly into a teaspoon, leveling the top.
8. Slide shaped dough out onto greased cookie sheet.
9. Bake at 325F for 8-10 minutes or until just barely browned.
10. Cool cookies on pan.
11. Carefully remove cookies from pan, using thin spatula (I use parchment paper).
12. Spread a bit of jam on flat side of half of the cookies.
13. Top with the other half to make little sandwiches.
14. Store in cool place in airtight tin or freezer.
15. Flavor improves with aging.
Title: Fried Cantaloupe
Ingredients:
- 1 cantaloupe
- 4 powdered sugar
- 1/4 white creme de menthe
- 1/4 all-purpose flour
- 1 sweet dessert wine
- 2 butter
- 1
Instructions:
1. Quarter the melon.
2. Peel, remove seeds.
3. Slice each quarter into four thin wedges.
4. Put into a bowl and sprinkle the sugar over cantaloupe wedges.
5. Pour the CREME DE MENTHE over them and stir.
6. Put in refrigerator and chill for at least 2 hours.
7. After 2 hours remove cantaloupe from refrigerator and prepare batter.
8. Mix together flour, wine and butter.
9. Beat until smooth.
10. Beat egg white until frothy and fold into flour mixture.
11. Dip cantaloupe wedges into batter.
12. Heat oil in a deep-fat fryer.
13. Place cantaloupe wedges in the basket and fry until golden brown.
14. Drain on paper towels and serve.
Title: Awesome Bread Pudding
Ingredients:
- 7 eggs
- 1 milk
- 4 sugar
- 1 vanilla extract
- 1 ground cinnamon
- 1 butter
- 1 cinnamon
- 2 all-purpose flour
- 1/4 evaporated milk
- 2 butter
- 12 sugar
- 1/4 vanilla extract
- 1
Instructions:
1. I use a 2 quart Corelle dish with approximately 3 inch sides. This way it puffs up in the center and then collapses after baking. Making a crunchy top. It makes around 6-8 servings and I have used raisins, dried cranberries, dried cherries, peaches. All are very good.
2. I put 4 broken pieces of bread in the bottom, then fruit, then add the remaining 3 pieces of bread on top. After adding the custard, press all pieces down with fork and let sit for a few minutes.
3. Dot with butter and dust with sugar & cinnamon. Bake at 375°F For one hour or until a knife comes out clean.
4. Sauce:
5. In small stove top pan melt 4 tbs. butter and add 2tbs. all purpose flour, make a blond rough, Then add can of evaporated milk and 1 cup sugar and 1 teaspoons vanilla. Sit till boiling over med heat. Pour into glass serving bowl and reheat in microwave before serving.
6. Spoon into bowl and drizzle the sauce on as much as you like.
Title: Bittersweet Chocolate Cake
Ingredients:
- 8 bittersweet chocolate
- 6 unsalted butter
- 2/3 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 2 eggs
- 2 vanilla
- 1/2 sugar
- 1 -2 cocoa powder
Instructions:
1. Preheat oven to 350.
2. Combine the chocolate and butter in the top of a double boiler over simmering water; cool.
3. Sift the flour, baking powder and salt into a small bowl.
4. Combine the eggs and vanilla in a large bowl and whisk until foamy.
5. Add the sugar and whisk 1 minute or until light and frothy. Blend in the chocolate mixture.
6. Add the flour mixture in 2 batches, whisking to blend each time.
7. Pour the batter into a prepared 8" cake or springform pan.
8. Bake 22-25 minutes or until a skewer inserted 1" from the edge comes out clean (when the skewer is inserted in the center, a bit of moist batter should cling to it).
9. When cool, sift cocoa power over top of cake.
Title: Strawberry Stuffed Chocolate Chip Cinnamon Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 3 1/2 flour
- 1 cinnamon
- 1 salt
- 1 baking soda
- 1 1/2 chocolate chips
- 15 fresh strawberries
Instructions:
1. Heat oven to 350 degrees.
2. In a large bowl combine butter, white sugar, and brown sugar, and beat with an electric mixer until creamy and fluffy. Slowly add the eggs, and vanilla, and continue to mix until combined.
3. In a separate bowl combine the flour, cinnamon, salt, and baking soda. Slowly add the dry ingredients to the wet ingredients, still beating until the cookie dough forms. Add the chocolate chips and fold them into the dough.
4. Take a small amount of cookie dough and place it in one hand, top with a fresh strawberry, and then top with another small amount of cookie dough. Using your hands, carefully cup around the cookie dough to enclose the strawberry, pinching the sides as you go.
5. Bake for 11-12 minutes or until the cookies is done to your liking. Let cool on the cookie sheet for 3 minutes before removing to a wire rack to cool completely.
Title: Grilled Peach Upside-Down Cake
Ingredients:
- 5 unsalted butter
- 2 1/4 sugar
- 1/2 salt
- 1 salt
- 1/2 ground cinnamon
- 5 flour
- 3 baking soda
- 1 1/2 eggs
- 2 canola oil
- 1/2 vanilla extract
- 2 hazelnuts
- 1
Instructions:
1. preheat your gas grill.
2. In a deep 10-inch cast-iron skillet, melt the butter over indirect medium heat. Stir in 1/4 cup sugar and cook until browned, about 5 minutes.
3. Add a pinch of salt, 1/4 tsp cinnamon and the sliced peaches.
4. Cook until carmelized, about 5 minutes. Arrange the fruit in an even layer in the pan and let cool.
5. In a medium bowl, toss the chopped peaches with the remaining 2 cups sugar and 1/4 tsp cinnamon.
6. Sift together the flour, baking soda, and remaining 1/2 tsp salt.
7. In a large bowl, whisk together the eggs and oil and add the vanilla.
8. Gradually stir the flour mixture into the egg mixture until well mixed.
9. Stir in the chopped peach-sugar mixture.
10. Fold in the hazelnuts.
11. Let the batter stand for 15 minutes.
12. Stir the batter again (it will be very thick) and spread over the cooled fruit in the skillet.
13. Place the skillet in the center of the grill and grill over indirect medium-low heat with the lid down, until a toothpick inserted in the center comes out clean, 1 1/4 to 1 1/2 hours.
14. Let cool for 15 minutes.
15. Invert into a platter and serve warm.
Title: Microwave Caramel Popcorn
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 1/4 baking soda
- 1/4 vanilla extract
- 1
- 10
Instructions:
1. Pop popcorn and set aside in large bowl. You may want to adjust popcorn depending on the amount of caramel you want on your popcorn.
2. Place butter, brown sugar, and corn syrup in a microwave safe bowl.
3. Place in microwave and heat on high for 2 minutes. Stir thoroughly until butter is completely mixed. Heat on high for an additional 2 1/2 minutes.
4. Remove from microwave and add baking soda and vanilla extract; stir until the mixture becomes somewhat fluffy. Be careful -- it's hot!
5. Pour over air popped popcorn. Toss popcorn to coat.
6. Enjoy!
Title: Apple Dumplings
Ingredients:
- 2 all-purpose flour
- 4 baking powder
- 1/4 salt
- 2 granulated sugar
- 2 vegetable shortening
- 1 milk
- 6 baking apples
- 1 1/2 cornstarch
- 2 margarine
- 1/2 cinnamon
- 1/2 water
- 1 1/2 water
- 1 lemon zest
- 1/2 granulated sugar
- 1 1/2 vanilla extract
- 1/8 nutmeg
Instructions:
1. Mix first 4 ingredients -- blend in crisco,(vegetable shortening).with a fork.
2. Add milk gradually and blend with a fork till dough is soft.set aside.
3. In a heavy pan, add apples and enough water to keep apples from sticking while cooking.
4. Cover, bring to a boil and add dumpling dough by spoonfuls on top of apples.
5. Cover, reduce heat to medium and cook 12-15 minutes.
6. Uncover pan so dumplings don't become soggy.
7. For sauce:.
8. boil water with lemon zest.mix sugar and cornstarch in small bowl, and add to water, stirring constantly and cook till thickened.
9. Remove from heat, add vanilla, margarine and spices.
10. Serve over dumplings.
Title: Westmorland Pepper Cake
Ingredients:
- 3 raisins
- 3 dried currants
- 4 sugar
- 3 butter
- 5 water
- 8 self raising flour
- 1/2 ground ginger
- 1/4 clove
- 1/4 pepper
- 4 milk
- 1 egg
Instructions:
1. Preheat oven to 350°F; adjust rack to middle of oven.
2. Grease 7-inch cake tin or small loaf pan and line the bottom with parchment paper. Grease the parchment paper.
3. Put fruit, sugar, butter and water in a saucepan and bring to a boil, turn down heat and simmer for 10 minutes, then let mixture cool to warm.
4. Put the flour, spices,and pepper in a bowl and stir to blend. Gently stir in the fruit mixture, milk and the egg. Mix thoroughly without beating.
5. Turn the mixture into the prepared pan and bake for about 50 minutes or until firm to the touch,golden brown or a toothpick test indicates done.
6. Turn out and let cool on a wire rack.
7. May be topped with a mixture of cream and powdered sugar or simply dusted with powdered sugar.
Title: Buttermilk Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 buttermilk
- 1 vanilla extract
- 1
Instructions:
1. Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Stir in flavorings.
5. Pour into greased and floured 10-inch tube pan.
6. Bake at 325 degrees F (163 degrees C) for 1 hour.
Title: Apple Cranberry Oat Crumble
Ingredients:
- 2 rolled oats
- 1 1/2 all-purpose flour
- 1 1/3 brown sugar
- 1/2 fine sea salt
- 3/4 unsalted butter
- 8 apples
- 2 cranberries
- 1 1/3 sugar
- 2 cornstarch
- 2 ground cinnamon
- vanilla ice cream
Instructions:
1. Preheat the oven to 375°; butter a 3 quart baking dish.
2. Make the topping--mix the oats, flour, brown sugar, and salt together in a bowl.
3. Stir in the butter; then press the topping together with your hands to form small clumps.
4. Put the topping in the freezer while you assemble the filling.
5. Make the fruit filling: toss the apples, cranberries, sugar, cornstarch, and cinnamon together in a big bowl.
6. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
7. Press the oat crumble evenly over the fruit; bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners.
8. Cool for 20 minutes so to temper the heat before serving, the top with a scoop of vanilla bean ice cream or a small dollop of Chantilly cream.
9. Storage: best served the day it is made, but leftovers can be wrapped in plastic wrap and kept at room temperature for 2-3 days; reheat in a 300° oven for 10-15 minutes, until warm.
Title: Italian Torte
Ingredients:
- 1 ricotta cheese
- 2 sugar
- 1/4
- 1
Instructions:
1. In a bowl, combine the ricotta cheese and sugar; mix well. Stir in chocolate chips.
2. Split cake in three horizontal layers. Place bottom layer on a serving plate; top with half of the cheese mixture. Repeat layers.
3. Top with the remaining cake layer. Cover and refrigerate until serving.
Title: Easy Apple Dumplings
Ingredients:
- 5 winesap apples
- 10 sugar
- 2 water
- 2 butter
- 1/2 cinnamon
- 1
Instructions:
1. Peel, half and core apples.
2. Roll out refrigerator biscuits to about 6 to 7" in diameter.
3. Place one apple half in center of each biscuit and wrap ends over top.
4. Heat water, sugar, butter and cinnamon until butter melts.
5. Pour over biscuit-wrapped apples and bake at 45 minutes at 350 degrees.
6. Baste with juice every 15 minutes.
Title: The Best Bread Pudding
Ingredients:
- 2 granulated sugar
- 5 eggs
- 2 milk
- 2 pure vanilla extract
- 3 light brown sugar
- 1 granulated sugar
- 1 butter
- 1/2 egg
- 1 pure vanilla extract
- 2 brandy
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, and pecans.
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
5. For the sauce:.
6. Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
Title: Chocolate Chip and Walnut Cookies
Ingredients:
- 125 butter
- 1/2 caster sugar
- 1/2 brown sugar
- 1/2 vanilla
- 1 egg
- 1 3/4 self-raising flour
- 1/2 salt
- 125 chocolate chips
- 60 walnut pieces
Instructions:
1. Cream together butter, sugars and vanilla.
2. Add lightly beaten egg gradually, beating well after each addition.
3. Mix in sifted flour and salt.
4. Add Chocolate and walnuts.
5. Shape teapoonfuls into balls and place on lightly greased oven trays.
6. Bake in Moderate Oven for 10-12 Mins.
Title: Peach Raspberry Shortcakes
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 kosher salt
- 12 butter
- 2 heavy cream
- 1/2 eggs
- 1 heavy cream
- 1 sugar
- 2 vanilla
- 1/2 raspberries
- 2 orange
- 1
Instructions:
1. Preheat the oven to 400 degrees.
2. Sift the flour, 1 T sugar, baking powder and salt into the bowl of an electric mixer fitted w ith the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until JUST blended. The dough will be sticky.
3. Dump the dough out onto a well floured surface. Flour your hands and pat the dough out 3/4 inch thick. You should see lumps of butter in the dough.
4. Cut 6 biscuits with a 2 3/4 inch fluted cutter and place on a baking sheet lined with parchment.
5. Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until the outsides are crisp and insides are fluffly baked. Let cool on wire rack.
6. To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
7. Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place slice peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.
Title: Chocolate Cream Filled Cookies
Ingredients:
- 2 eggs
- 4 flour
- 2 margarine
- 1 butter
- 2 2/3 icing sugar
- 8 cream cheese
- 1/2 margarine
- 1/2 butter
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°.
2. Combine the mix, eggs, flour and butter.
3. Roll dough into balls the size of a walnut.
4. Bake for 12 minutes.
5. Let cool about 2 minutes and remove from tray to cool completely.
6. While cooling, beat the cream cheese, sugar, butter and extracts, combining well.
7. Spread onto bottoms of cookie.
8. Place another cookie on top to sandwich and enjoy!
Title: Caramel Filling
Ingredients:
- 2 butter
- 3/4 sugar
- 1 sugar
- 6 vanilla
- 1
Instructions:
1. Cook butter, sugar and cream together until it threads.
2. Add caramelized sugar and vanilla.
3. Cool and fill cake.
4. How to caramelize sugar:
5. Melt sugar in a fry pan, stirring constantly, until a golden brown.
6. Add to mixture at once or it will harden.
Title: Oatmeal Snacks
Ingredients:
- 1/4 egg substitute
- 1/2 applesauce
- 1/2 honey
- 1 baking soda
- 1/2 salt
- 1/2 apple pie spice
- 1/2 pecans
- 1 1/2
- 1/2
Instructions:
1. Beat the egg substitute. Add the other liquid ingredients and blend thoroughly.
2. Stiry the dry ingredients together, making sure that there are no lumps. Add to the liquid mixture and mix well; stir in the oatmeal and nuts.
3. Drop by heaping spoonfuls onto a lightly greased cookie sheet.
4. Bake at 325 degrees for 12-15 minutes.
Title: Granny Smith Apple and FAGE Total Syllabub Crumble
Ingredients:
- 2 1/4 cider
- 1/3 graham crackers
- 1/4
- 2 1/4
- 8
Instructions:
1. In a medium-sized pan, cook the apples, sugar, Greek honey and cider until it resembles applesauce (a thick puree). Allow to cool.
2. In a large bowl, mix together the FAGE Total 0% and half the cold Granny Smith apples.
3. Crush or blend the graham crackers, until they look like bread crumbs.
4. Spoon half the remaining Granny Smith apples into four small wine glasses. Fill half-full with the yogurt mix; add another layer of Granny Smith apples, followed by the remaining FAGE Total 0%.
5. Top the glasses of with graham cracker crumb, and then chill for 1 hour.
6. Serving suggestion: Try using your favorite cookie instead of graham crackers, e.g., ginger snap or chocolate chip.