lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Hazelnut Galettes
Ingredients:
- 6 hazelnuts
- 3 white chocolate
- 2 cream cheese
- 4 dry sherry
- 2/3 hazelnuts
- 1 gooseberries
- 1/4 hazelnuts
- white chocolate
Instructions:
1. Melt the semisweet chocolate in a heatproof bowl over hot water, then remove from the heat and stir in the cream.
2. Draw 12, 3 inch circles on sheets of waxed paper. Turn the paper over and spread the semisweet chocolate over each marked circle, covering in a thin even layer. Sprinkle flaked hazelnuts over four of the circles, then let set.
3. Melt the white chocolate in a heatproof bowl over hot water, then stir in the fromage frais and dry sherry.Fold in the chopped toasted hazelnuts. Let cool until the mixture holds its shape.
4. Remove the chocolate rounds carefully from the paper and sandwich them together in stacks of 3, spooning the hazelnut cream between each layr and using the hazelnut covered rounds on top. Chill before serving.
5. To serve,place the galettes on individual plates and decorate with chocolate dipped physalis or hazelnuts.
Title: Almond Macaroon Brownies
Ingredients:
- 1 cream cheese
- 6 butter
- 3/4 sugar
- 3 eggs
- 1/2 all-purpose flour
- 1 2/3 sweetened flaked coconut
- 1 vanilla
- 6 baking powder
- 1/2 salt
- 1/2
- 1/4
Instructions:
1. Beat cream cheese and 2 tablespoons butter until softened;beat in 1/4 cup sugar.
2. Stir in 1 egg, 1 tablespoon flour and coconut.
3. Reserve 16 almonds for garnish; chop remaining almonds.
4. Stir in 1/3 cup of the chopped almonds. Set aside.
5. Stir 5 squares chocolate and remaining butter over low heat until melted.
6. Remove from heat; stir in 1/2 cup sugar and vanilla then beat in 2 eggs.
7. Stir in 1/2 cup flour, baking soda and salt; add remaining chopped almonds.
8. Spread chocolate batter in a greased 8-inch square pan; spread cheese batter on top.
9. Garnish with whole almonds, spacing so there will be one per brownie.
10. Bake at 350 degrees for 40 minutes or until cake tester inserted in center comes out almost clean. ( Don't overbake!).
11. Melt remaining chocolate, drizzle over brownies; cool in pan then cut into squares or bars.
Title: Mini Morsel Shortbread Squares
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 2 1/4 all-purpose flour
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat butter and sugar in a large mixer bowl until creamy.
3. Beat an egg and vanilla extract.
4. Gradually beat in flour.
5. Stir in 1 cup morsels.
6. Press onto bottom of ungreased 13x9-inch baking pan.
7. Bake for 30-33 minutes or just until top is light brown.
8. Immediately sprinkle with remaining morsels.
9. Let stand 5 minutes or until morsels are shiny, spread evenly.
10. Cool completely in pan on a wire rack.
11. Cut into squares.
Title: Moist Coconut Cake With Coconut Frosting
Ingredients:
- 125 butter
- 1/2 caster sugar
- 1 eggs
- 2 coconut
- 1/2 self raising flour
- 1 1/2 sour cream
- 300 milk
- 1/3 icing sugar
- 2 coconut
- 1 1/3
- 2
Instructions:
1. Grease a deep 23cm round cake pan, line base with paper; grease paper.
2. Cream butter, sugar and essence in a small bowl with an electric mixer until light and fluffy.
3. Beat in eggs one at a time, beat until combined.
4. Transfer mixture carefully to large bowl.
5. Fold in half the coconut and sifted flour with half the sour cream and milk.
6. Then fold in remaining half, fold until smooth.
7. Pour mixture into prepared pan.
8. Bake in moderate oven for about 1 hour.
9. Stand 5 minutes before turning on to wire rack to cool.
10. Top with frosting when cold.
11. Frosting:
12. Combine sifted icing sugar in bowl with coconut and egg whites, mix well. Tint with a little pink food colouring if desired.
Title: Autumn Apple Cupcakes with Cream Cheese Frosting
Ingredients:
- 1 granny smith apple
- 1 cognac
- 1 1/4 brandy
- 3/4 all-purpose flour
- 1 sugar
- 1/2 baking soda
- 1 salt
- 1/8 cinnamon
- 1/4 nutmeg
- 2 clove
- 1/2 eggs
- 1 canola oil
- 4 vanilla
- 3 unsalted butter
- 1 cream cheese
- 1 1/2 vanilla
- powdered sugar
Instructions:
1. For cupcakes: Position rack in the middle of the oven-- preheat to 350* (F).
2. Line 12 medium muffin tins with paper lining.
3. Put grated apple in small bowl and stir with brandy.
4. Put flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in large mixing bowl.
5. Mix on low speed to combine ingredients.
6. Mix in eggs, oil, vanilla, and apple mixture.
7. Divide the batter between the 12 muffin tins, about 3 Tbsp.
8. batter each.
9. Bake 23-25 minutes, or until toothpick comes out clean.
10. **Turnmuffin tins about 12 minutes into baking time to ensure cupcakes bake evenly** Cool cupcakes 5 minutes in pan.
11. Transfer to wire rack and cool completely.
12. For frosting: Put butter, cream cheese, and vanilla in mixing bowl; beat on medium speed for about 1 minute until mixture is blended and smooth.
13. Decrease the speed to low, and gradually beat in powdered sugar.
14. Beat until frosting is smooth.
15. Spread frosting over cooled cupcakes.
Title: Turtle Bites
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 2 vanilla
- 3 eggs
- 3/4 flour
- 1/2 cocoa powder
- 1 baking powder
- 1/2 pecans
- 1 pecans
- 1/2 heavy cream
- 12
- 2
Instructions:
1. Heat oven to 350°F.
2. Line 54 mini muffin cups with papers.
3. Brownies:
4. Melt the butter.
5. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder and melted butter.
6. Add ½ cup of pecan pieces to mix.
7. Spoon into papers filling 2/3 full.
8. Bake 18 minutes or until brownies are cooked.
9. Remove from oven and let set in the pans for 5 minutes before turning brownies out on wire rack to cool.
10. When thoroughly cooled, frost with chocolate frosting and top with roasted pecans.
11. Combine unwrapped caramels and cream in a small saucepan.
12. Cook over low heat stirring constantly until caramels are melted.
13. Drizzle caramel/cream mixture over cupcakes.
14. Store in the fridge for 1-3 days before serving.
Title: Pina Colada, Coconut, Banana Fritters
Ingredients:
- 2 bananas
- 1/2 coconut flakes
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 butter
- 1 water
- 1 1/2 brown sugar
- 1 cinnamon
- 4
- 1
Instructions:
1. In Lg. Bowl-Mash Bananas.
2. add the coconut flakes and stir with a spoon.
3. add the Bacardi Pina Colada frozen Consentrate.
4. then add, flour.
5. Baking Powder.
6. salt.
7. butter.
8. combine well-this makes a very sticky dough.
9. use two spoons and shape into a ball, and.
10. deep fry till golden brown.
11. place on plate with a paper towel.
12. For the Syrup:
13. Combine Water.
14. brown sugar.
15. coconut extract.
16. Bacardi Pina Colada Consentrate.
17. Heat in Pan, over med heat till comes to a.
18. boil then remove from heat.
Title: Roasted Pears
Ingredients:
- 1 pear
- 2 cream cheese
- 1/8 salt
- 1/8 nutmeg
- 1 walnuts
- 2 honey
Instructions:
1. Preheat oven to 350°F.
2. Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up.
3. In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture.
4. Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey.
5. On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 minutes.
Title: Cranberry Maple Lemon Rice Pudding
Ingredients:
- 1/2 arborio rice
- 3 milk
- 3 pure maple syrup
- 1/4 cherries
- 1 blueberries
- lemon, zest of
- ground cinnamon
- cinnamon stick
Instructions:
1. In a heavy saucepan, bring rice, milk and syrup to a simmer over medium heat, stirring often.
2. Reduce heat to low, cover and simmer,, stirring occasionally for 20 minutes. Stir in cranberries and half the lemon zest; cover and simmer for 5-10 minutes longer or until rice is very soft and pudding is slightly thickened (it will thicken considerably upon cooling). Serve, hot, warm or cold, stirring in more milk as necessary to thin. Sprinkle each serving with remaining lemon zest, dividing equally, and cinnamon.
3. TIP FOR KIDS: This is a recipe kids can assemble on their own with supervision when it's time to use the stove-top. They'll be so proud to serve it to their family and to eat it all up.
4. COOKING TIP: Use 2% or whole milk for the best texture in this pudding. Spoon portions of rice pudding into small airtight containers and pack for breakfast or lunch along with some fresh fruit.
5. FOR THE ADVENTUROUS: for a Chocolate Rice Pudding, omit cranberries, and lemon zest; simmer the pudding for 25-30 minutes until rice is soft; remove from heat and stir in 1/2 cup semisweet chocolate chips until melted.
Title: Really Good Rice Pudding
Ingredients:
- 6 rice
- 3/4 heavy cream
- 1 sugar
- 3/4 vanilla
- 3 salt
- 2 cinnamon
- 1/4
- 1
Instructions:
1. Rinse a medium saucepan with cold water (don't dry).
2. Pour in milk & bring to a boil over medium heat.
3. Stir in rice & return to a boil. Reduce heat, and simmer, uncovered.
4. until rice is tender (about 55 minutes) stirring occasionally.
5. Meanwhile, in a small bowl combine cream, sugar, yolks, vanilla.
6. and salt. Set aside.
7. When rice is tender, put a small amount of rice mixture in yolk mixture to temper and then add to the pot. Heat to a slow boil. Remove from heat.
8. and pour into a 2 quart dish. sprinkle with cinnamon and enjoy!
Title: Camote Almendrado - Sweet Potato With Almonds
Ingredients:
- 1 sweet potato
- 1/2 sugar
- 8 milk
- 1
Instructions:
1. Cook the sweet potatoes (with peel) for 40 minutes on a medium flame. When they’re ready, remove the pot from the flame, peel and press them using a strainer.
2. Put it in a pot and pour the milk. Mix it well. Cook on a low flame and add the sugar. (it will be 40 minutes, more or less).
3. When it’s ready, remove from the flame and add the peeled almonds (ground, if you want), beating some minutes until the sweet potato and the almonds get well mixed.
Title: Baked Raspberry Vanilla Pudding
Ingredients:
- 1 frozen raspberries in light syrup
- 4 eggs
- 1/2 milk
- 1/2 flour
- 1/4 sugar
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
2. Spread raspberries and their syrup evenly over bottom of the dish.
3. Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
4. Pour over fruit; sprinkle remaining 1 T sugar over top.
5. Bake 20-25 minutes until set and golden around the edges.
Title: Grandma's Peanut Butter Chocolate Chip Cookies
Ingredients:
- 3/4 margarine
- 1 chunky peanut butter
- 1 1/2 brown sugar
- 1 egg
- 1 oatmeal
- 1 1/4 flour
- 1 baking soda
- 1/4 salt
- 1 chocolate chips
Instructions:
1. Cream margarine, peanut butter, and brown sugar. Beat in egg.
2. Stir together oatmeal, flour, baking soda, and salt. Stir into creamed batter. Stir in chocolate chips.
3. Bake on cookie sheet at 350 degrees for 8-10 minutes.
Title: Pumpkin Crunch
Ingredients:
- 1 solid-pack pumpkin
- 1 evaporated milk
- 1 eggs
- 3 sugar
- 1 1/2 pumpkin pie spice
- 4 salt
- 1/2 pecans
- 1 butter
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease bottom of a 13X9 inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl, using whisk to ensure it's mixed well. Pour into pan.
2. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
3. Bake for 50-55 minutes or until golden brown. Cool completely. Serve with whipped topping.
4. Refrigerate leftovers.
Title: Easy Strawberry Mousse Parfaits
Ingredients:
- 2 strawberries
- 1/4 sugar
- 1 Cool Whip
- strawberry
- mint
Instructions:
1. Place 2 cups of sliced strawberries in a medium bowl. Stir in sugar and allow to macerate at room temperature for 15-20 minutes.
2. Take 1 cup of the strawberry mixture and puree in a blender. Then add cool whip and blend until thoroughly combined, smooth and creamy.
3. Spoon the reserved strawberry mixture (including juice) evenly into the bottom of four tall parfait glasses. Then fill each parfait glass to the top with the "mousse".
4. If desired, garnish with a whole strawberry and sprig of fresh mint.
5. Refrigerate until ready to serve.
Title: $250 Chocolate Chip Cookies Recipe
Ingredients:
- 2 butter
- 2 brown sugar
- 2 vanilla
- 5 blended oatmeal
- 1 baking soda
- 1 flour
- 3 sugar
- 4 eggs
- 2 baking powder
- 4
- 2
- 24
Instructions:
1. *Blended Oatmeal: measure and blend in a blender to fine powder.
2. Cream butter and both sugars.
3. Add eggs and vanilla.
4. Mix together with flour, oatmeal, salt, baking powder and soda.
5. Add chips, candy, and nuts.
6. Refrigerate for 1/2 an hour.
7. Roll into balls and place 2 inches apart on cookie sheet.
8. Bake for 6 minute at 375 degrees.
Title: Ginger Spiked Apple Cider Compote
Ingredients:
- 3 apple cider
- 1/2 fresh ginger
- 6 apples
Instructions:
1. In slow cooker, combine apple cider, coconut sugar and ginger. Add apples and stir well.
2. Cover and cook on high for 2 hours. Transfer to a serving dish and chill.
Title: Chocolate Chip Portuguese Sweet Bread Pudding
Ingredients:
- 3 1/2 sugar
- 1 vanilla bean
- 1 eggs
- 7 heavy cream
- 5
- 2 1/2
- 6
- 3/4
Instructions:
1. Preheat oven to 350, and butter a 13x9 baking dish.
2. Whisk milk, heavy cream and sugar in a saucepan over medium heat.
3. Meanwhile scrape the seeds from the vanilla bean into milk mixture and add the pods.
4. Heat milk/cream mixture to just steaming, but not boiling!
5. Whisk eggs and yolks in a large bowl, and gradually add 2 cups of hot milk mixture to the eggs to temper.
6. Pour tempered egg mixture into the saucepan with the hot milk.
7. Strain mixture to remove any lumps and the vanilla pods.
8. Spread bread cubes in prepared dish and sprinkle with the chocolate chips.
9. Slowly pour custard over bread, being sure to saturate all of the bread. (If you can, it's nice to let it sit and soak evenly for 1/2 or so).
10. Bake in the center of the oven for about 1 hour or until a small knife inserted in the center of the pudding comes out clean.
Title: John's Roll-Out Molasses Cookies
Ingredients:
- 2 shortening
- 1 1/2 shortening
- 3/4 dark molasses
- 1/2 brown sugar
- 1/4 cold water
- 3 1/2 flour
- 1/2 salt
- 1/2 allspice
- 1/2 ginger
- 1/2 clove
- 1/2 cinnamon
- 1 baking soda
- 1 1/2 cold water
Instructions:
1. Mix together shortening, molasses and brown sugar. Stir in 1/4 cup cold water.
2. Mix together the flour, salt and spices. Add to molasses mixture.
3. Dissolve soda in 1.5 teaspoons cold water. Stir it into the above mixture.
4. Gather up dough into a ball; on waxed paper, pat into a disk. Wrap up. Chill for at least an hour.
5. Roll out between 1/4-inch and 1/2-inch thick. I thought 1/2-inch was a bit too thick, but it's up to you. Cut into shapes, specifically gingerbread men or bears. Gather up scraps, pat into a ball, reroll and cut into shapes, etc., until you have used most of your dough.
6. On lightly greased or sprayed cookie sheets, bake at 350 degrees for 15-18 minutes.
7. These swell a little during cooking, so be sure to leave some space between them on the cookie sheets. Also, they taste better the day after baking when the spices have had a chance to meld with each other.
Title: Easy Peach Cobbler
Ingredients:
- 2 butter
- 1 margarine
- 2 1/4 cinnamon
- 2 sugar
- 2 eggs
- 1 vanilla
- 2 milk
- 2 flour
- 1 baking powder
- salt
Instructions:
1. Preheat oven to 350 degrees. In a buttered 9 x 13 cake pan, put the 2 cans of well drained peaches, sprinkle with 1/4 cup of the sugar & liberally sprinkle cinnamon. Set aside.
2. In a large mixing bowl cream together remaining 2 cups of sugar, butter, & eggs; until light & fluffy. Add vanilla, milk, flour, baking powder, & salt, & beat together on medium speed, for at least 2 minutes & it is smooth.
3. Spread batter on top of the peaches & cinnamon mixture. Place in oven & bake for 55 - 60 minutes, or until middle springs back when touched.
4. Serve while still warm, with whipped topping. Refrigerate unused portions.
Title: Passover Chocolate Walnut Torte
Ingredients:
- 8 unsalted butter
- 1/2 eggs
- 8 sugar
- 5 walnuts
- 3 sugar
- 3 unsalted butter
- 7 brewed coffee
- 1/2
- 8
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter the bottom and sides of a 10-inch round cake pan. Line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
3. In the top of a double boiler over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
4. Whisk or beat the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
5. In a small bowl, combine the matzo meal and ground nuts. Fold into the chocolate-egg mixture.
6. Pour into the prepared pan. Bake about 35 to 40 minutes, until top is firm and dry and a cake tester comes out almost clean (a few crumbs are OK).
7. Cool in the pan for 20 minutes, then turn out onto a rack and let cool completely.
8. Transfer to a serving plate and refrigerate 1 hour.
9. Meanwhile, prepare the frosting:
10. In the top of a double boiler over barely simmering water, beat the egg whites and sugar until very hot and the sugar has dissolved somewhat.
11. Remove from heat; beat until cool, fluffy and smooth. Add butter and whip until smooth. If the mixture looks broken at this point, keep whipping and it will become smooth.
12. Drizzle in the melted chocolate and coffee; beat until fluffy and smooth. With a flexible spatula, frost the chilled cake on the top and sides.
13. Serve immediately or refrigerate up to 24 hours.
14. Remove from the refrigerator 1 hour before serving.
Title: Double Chocolate Freckle Cookies (Biscuits)
Ingredients:
- 125 butter
- 165 brown sugar
- 1 egg
- 225 plain flour
- 35 self raising flour
- 35 dark chocolate
- 200
- 85
Instructions:
1. Place butter, sugar and egg in a small bowl and beat with electric mixer until combined. Sift together both flours and the coco. Stir sifted ingredients into mix, in 2 batches.
2. Knead dough on floured surface until smooth. Roll dough between 2 sheets of baking paper until 3-5mm thick. Refrigerate for 30 minutes.
3. Preheat oven to 180 deg C, 356 deg F. Grease & line trays with baking paper.
4. Cut 14 rounds using each of the 3 sized cutters (42 total). Place the 3cm cookies all on 1 tray. Place the remaining cookies on other trays.
5. Bake small cookies for about 10 minutes and larger cookies for about 12 minutes. Cool on wire racks.
6. When cool, melt chocolate by your preferred method. Spread tops of each cookie with chocolate and sprinkle with the candy. Place aside to set.
Title: Diabetic Custard
Ingredients:
- 2 cornflour
- 2 Splenda sugar substitute
- 2 low-fat milk
- 1 vanilla
Instructions:
1. Mix cornflour and Splenda in a pan.
2. Add a little milk to make a paste.
3. When paste is smooth slowly add the rest of the milk and the vanilla.
4. Add more vanilla if a stronger taste is preferred.
5. Stir over a medium to low heat until it thickens to your desired consistency.
6. Stirring consistenly will ensure there are no lumps.
7. Serve over fresh fruit or no added sugar canned fruit.
Title: Applesauce Carrot Cake
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 baking powder
- 1/2 salt
- 1/8 allspice
- 1 unsweetened applesauce
- 1/2 butter
- 2 margarine
- 1 1/2 eggs
- 1 carrots
- 1 walnuts
- 2 cream cheese
- 2 -3 powdered sugar
- unsweetened applesauce
Instructions:
1. Combine dry ingredients in a large mixing bowl.
2. Add applesauce and margarine.
3. Using an electric mixer, beat 2 minutes, scraping bowl and beaters occasionally.
4. Add eggs and beat 2 minutes.
5. Stir in carrots and nuts, blending well.
6. Pour into a 9-inch square baking pan that has been sprayed with nonstick spray.
7. Bake at 350° for 50-55 minutes, or until a toothpick inserted near the center comes out clean.
8. Let cake cool.
9. To make frosting, beat together the cream cheese and powdered sugar.
10. Add applesauce and beat until smooth.
11. Frost cooled cake.
Title: Under 200 Calorie Salted Caramel Whoopie Pie!
Ingredients:
- 1 chocolate
- 1 Cool Whip Free
- 3 sea salt
Instructions:
1. Carefully slice VitaTop in half lengthwise (like you would a hamburger bun), so that you are left with 2 thin round "slices.".
2. Drizzle 1/2 tablespoon caramel dip onto the bottom Vita slice. Spoon and spread Cool Whip over the caramel. Drizzle with remaining 1/2 tablespoon caramel dip.
3. Top with the other slice to form a sandwich. Place on a plate and freeze until filling is firm, about 1 hour.
4. Gently press sea salt into the exposed Cool Whip on the sides of the sandwich. Yum!
5. Entire recipe: 176 calories, 2.5g fat, 458mg sodium, 43.5g carbs, 9g fiber, 21g sugars, 4.5g protein.
Title: Nestle Toll House Mocha Biscotti
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 instant coffee granules
- 2 baking powder
- 1 baking soda
- 1/2 granulated sugar
- 2/3 butter
- 3 eggs
- 2
- 1/2
- 1
Instructions:
1. COMBINE flour, cocoa, coffee granules, baking powder and baking soda in medium bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs and almond extract; beat until mixture is slightly thickened. Gradually beat in flour mixture; stir in almonds.
2. DIVIDE dough in half. With floured hands, shape into two 12-inch long rolls; flatten slightly. Place on one large or two small baking sheets.
3. BAKE in preheated 350°F oven for 25 minutes or until firm. Cool on baking sheet(s) on wire rack(s) for 5 minutes. Cut into 1/2-inch thick slices; arrange cut side down on baking sheets. Return to oven; bake for additional 15 to 20 minutes. Remove to wire rack(s) to cool completely. Melt morsels according to package directions; drizzle over cooled cookies.
Title: Almond Poppy Seed Muffins
Ingredients:
- 1 egg
- 3/4 salt
- 1/3 sugar
- 1/4 milk
- 1 flour
- 2 baking powder
- 1 poppy seed
- 3/4
- 1/3
Instructions:
1. Preheat oven to 200°C
2. Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk
3. Sift flour and baking powder together several times and add to batter, stirring until just mixed. Add nuts and poppy seeds
4. Bake in greased muffin pans for 20-25 minutes.
Title: Chocolate Zucchini Cake
Ingredients:
- 1 brown sugar
- 1/2 white sugar
- 1/2 butter
- 1/2 eggs
- 3 vanilla
- 1 buttermilk
- 1/2 flour
- 2 1/2 allspice
- 1/2 cinnamon
- 1/2 salt
- 1/2 baking soda
- 2 zucchini
- 4 chocolate chips
- 2
- 1/2 - 1
Instructions:
1. Cream sugar, butter, and oil together in a large bowl.
2. Add eggs, vanilla, buttermilk, mix well.
3. measure dry ingredients in sifter, sift into bowl.
4. Mix well, then add zucchini, grating it into bowl.
5. Stir well until blended.
6. Pour into greased floured 9x13 pan.
7. Sprinkle chocolate chips on top and bake@ 325 for 45 minutes.
8. Instead of using chocolate chips, the cake can be frosted.
Title: Flaky Apple Torte
Ingredients:
- 1 granny smith apples
- 3 sugar
- 3 flour
- 2 cinnamon
- 2 1/2 butter
- 1 vanilla
- 2 pecans
- 1
Instructions:
1. Heat oven to 450. Unfold both crusts; cut each crust in half. Place crust halves on ungreased cookie sheets; prick several times with fork. Bake at 450 for 6 to 8 minutes or until light golden brown. Cool while preparing filling.
2. In a large microwave safe bowl, combine apples, sugar, flour, cinnamon, butter and vanilla; mix well. Cover; microwave on high for 3 minutes. Stir; microwave for an additional 3 to 6 minutes or until apples are tender, stirring once half way through cooking. Place 1/2 cup of the frosting in small microwave safe bowl; set aside. Add remaining frosting to apple mixture; stir until apples are coated. Place on crust half in center of ungreased cookie sheet. Spread with 1/3 of apple mixture (approx 1 cup); sprinkle with 1/4 cup of the pecans. Top with 2nd crust half; pressing lightly. Repeat layers ending with 4th crust half. Cover loosely with foil.
3. Bake at 450 for 8 minutes. Remove foil; bake an additional 1 to 2 minutes or until golden brown. Microwave reserved frosting on high for 20 to 30 seconds or until melted. Pour over top of torte; spread to edges. Sprinkle with remaining 1/4 cup pecans, cool 15 minutes. To serve, cut into wedges. If desired serve with ice cream or whipped topping.
4. This makes a huge torte -- even though it looks like only half!