lumicero/recipes-ing2inst huggingface dataset:
Title: Cheesecake Cupcakes
Ingredients:
- 16 fat free cream cheese
- 10 Splenda sugar substitute
- 3 eggs
- 2 vanilla extract
- 1 salt
- 1/2 sour cream
- 1/4
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Mix the cream cheese and Splenda in large mixer bowl, blender, or food processor until smooth.
3. Add the eggs one at a time, blending well after each addition.
4. Add the flavorings and salt; blend to combine.
5. Add the sour cream; blend to combine.
6. Put paper cupcake liners in the cupcake tins.
7. Pour the cheesecake batter into the cupcake tins.
8. Bake 30 minutes.
9. Turn off the oven, but do not remove the cheesecakes or open the oven door.
10. Let the cheesecakes cool in the oven for 1 hour.
11. Remove cheesecake from the oven and chill overnight in the refrigerator before serving.
Title: Rhubarb Spice Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1/2 water
- 1/3 baking soda
- 1 1/4 salt
- 1 ground cinnamon
- 1 ground cloves
- 1 ground nutmeg
- 1 vanilla
- 1 eggs
- 3 fresh rhubarb
- 1 3/4
- 1
Instructions:
1. Heat oven to 350°F Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
2. In large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts and whipped cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in rhubarb. Pour into pan. Sprinkle with nuts and remaining 1/4 cup sugar.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Serve with Sweetened Whipped Cream.
Title: Oreo Ice Cream Dessert
Ingredients:
- 30 butter
- 1/3 ice cream
- 1/2 butter
- 2 chocolate bars
- 4 evaporated milk
- 2/3 confectioners' sugar
- 1
Instructions:
1. Mix together first 2 ingredients and press into 9x13 pan. Press firmly. On top of crust, spread 1/2 gallon of softened ice cream.
2. Melt on low heat butter, chocolate squares, evaporated milk and confectioner's sugar. Pour over ice cream and freeze.
Title: Cranberry-Apple Dessert
Ingredients:
- 1/3 butter
- 2 1/2 Bisquick
- 1 sugar
- 1 1/2 milk
- 1 whole berry cranberry sauce
- 1 chunky applesauce
- 1 cooking apple
Instructions:
1. Heat oven to 350°F In 13x9-inch pan, melt butter in oven.
2. In medium bowl, stir Bisquick mix, sugar and milk until smooth. Pour batter evenly over butter in pan.
3. In small bowl, mix cranberry sauce and applesauce; spoon evenly over batter. Place apple slices on sauce mixture.
4. Bake 50 to 60 minutes or until golden brown.
5. Serve warm with whipped cream.
Title: Dcb Old-Fashioned Carrot Cake With Cream Cheese Frosting and Gra
Ingredients:
- 1 1/2 carrots
- 2 fresh lemon juice
- 1 1/2 all-purpose flour
- 1 1/4 sugar
- 1 baking powder
- 1 salt
- 1 ground cinnamon
- 3/4 eggs
- 3 cream cheese
- 8 unsalted butter
- 1/2 confectioners' sugar
- 16 vanilla extract
- 1 half-and-half cream
- 2 vanilla bean
- 1 sugar
- 4 Grand Marnier
- 1/3 oranges
- 4 mint sprigs
- 6 confectioners' sugar
- 12
Instructions:
1. To make the cake:
2. Preheat the oven to 350°F
3. Butter and flour a 12-cup muffin pan.
4. Mix the carrots and lemon juice and set aside.
5. Combine the dry ingredients in the large bowl of an electric mixer and blend well on low speed. Add the oil and blend again.
6. Increase the speed to medium and add the eggs, one at a time, mixing well between each addition. Scrape down the sides of the bowl. Stop the mixer and stir in the carrot mixture.
7. Spoon the batter into the prepared muffin cups, filling each not quite full.
8. Place in the middle of the oven and bake 30 minutes, or until the edges of the cakes pull away from the sides of the cups and a toothpick inserted in the center of a cake comes out clean.
9. Take out of the oven and cool on a cake rack for 10 minutes.
10. Unmold and cool the individual cakes to room temperature on the rack.
11. To make the frosting:
12. Put the cream cheese and butter in the bowl of an electric mixer and beat on medium speed until combined.
13. Scrape the bowl and beaters. With the mixer on medium, slowly add confectioner’s sugar. (Pour the sugar at the edge of the bowl, not directly into the beaters, to avoid creating a cloud)
14. When all the sugar has been incorporated, beat in the vanilla.
15. Put the frosting in a pastry bag fitted with a small star tip (could use sandwich bag with tip cut).
16. Slice the cakes in half horizontally and fill with a thin layer of cream cheese frosting. Put the tops back on.
17. Pipe many little stars of frosting on top of each cake. Set aside for at least half an hour to let the frosting harden slightly.
18. To make the creme anglaise:
19. Put the half-and-half in a heavy saucepan over medium heat.
20. Split the vanilla bean and scrape the seeds into the cream; drop in the pods.
21. Bring just to a boil.
22. Remove from heat and set aside to steep for 15 minutes. Remove the vanilla bean pods.
23. Set a medium bowl in a larger bowl of ice. In another medium bowl, whisk together the egg yolks and sugar until the mixture is pale yellow.
24. Whisking constantly, very slowly pour the scalded cream into the egg mixture until it is all incorporated.
25. Stir in the Grand Marnier.
26. Pour the custard back into the saucepan and cook over medium heat, stirring slowly with a wooden spoon, until the custard thickens.(Do not boil!).
27. Remove the custard from the heat and strain through a fine-mesh sieve into the bowl set in ice. Stir with a whisk while cooling.
28. To serve: Fill the center of each dessert plate with creme anglaise. Place a frosted carrot cake in the center of each. Arrange orange segments around the cakes. Place a mint sprig on each. Dust the entire plates with confectioner’s sugar.
Title: Strawberry Yogurt Whip
Ingredients:
- 3 strawberry Jell-O gelatin dessert
- 1 boiling water
- 3/4 cold water
- 8
Instructions:
1. Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Add yogurt and beat with rotary beater until mixture is light and fluffy.
2. Pour into punch cups or individual serving dishes. Chill about 2 hours.
Title: Cafe Con Leche Milkshakes
Ingredients:
- 2 coffee
- 1 1/2 coffee ice cream
- 1 chocolate-covered coffee beans
- 1/2
Instructions:
1. Combine the milk, coffee, ice cream, simple syrup and liqueur in a blender.
2. Blend until smooth.
3. Pour in tall glasses and top with a few chocolate covered espresso beans.
Title: Marble Ricotta Cake
Ingredients:
- 1 ricotta cheese
- 1 eggs
- 4 sugar
- 1 pure vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine all ingredients, except for the cocoa packet and the powdered sugar.
3. Beat well.
4. In a separate bowl, combine 1 cup of cake batter with cocoa packet.
5. Pour remaining yellow batter into a greased and floured Bundt pan.
6. Pour cocoa batter on top of yellow cake batter and swirl with a knife to get the "marble" look.
7. Bake for 1 hour and 10 minutes or until cake tests done.
8. Turn out of pan and cool.
9. Sprinkle top with powdered sugar.
Title: Tropical Fruit With Lemon Ginger Syrup
Ingredients:
- 2 sugar
- 1 water
- 1 lemon
- 6 gingerroot
- 3 star anise
- 1 papaya
- 1 mango
- 1 banana
- 3 kiwi fruits
- 1 crystallized ginger
- vanilla ice cream
Instructions:
1. Combine syrup ingredients in a medium saucepan.
2. Cook over low heat, stirring occasionally, until sugar dissolves.
3. Simmer for 5 minutes longer to infuse flavors.
4. Let syrup cool, then strain and discard solids.
5. Chill until ready to use.
6. Peel papaya, cut in half, and scoop out seeds. Cut papaya into cubes and place in a large bowl with mango, banana, kiwi fruits, and ginger.
7. Drizzle about 1 cup of the syrup and stir gently to coat.
8. Serve chilled with a scoop of ice cream.
Title: Torta Ricca Alla Mandorla
Ingredients:
- 175 margarine
- 200 caster sugar
- 4 eggs
- 125 plain flour
- 70 icing sugar
- 3 -4
Instructions:
1. Pre-heat oven to 180C/350F/Gas No 4.
2. Blend Olivio and sugar until light and creamy.
3. Beat in the eggs one at a time.
4. Fold in ground almonds, flour and almond essence.
5. Place mixture in a greased and bottom lined 20cm (8 inch) cake tin.
6. Sprinkle with flaked almonds and bake for 1-1.25 hours (Mine actually only took about 50 minutes so keep an eye on it).
7. Cool on a wire rack, turn out and sprinkle with sieved icing sugar.
Title: Chocolate Almond Shortbread
Ingredients:
- 1/2 all-purpose flour
- 1 vanilla extract
- 1/2 cinnamon
- 2 salt
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1/4
- 1/2
Instructions:
1. Put oven rack in middle position and preheat oven to 375°F
2. Pulse almonds with flour, granulated sugar, cocoa, vanilla extract, cinnamon, and salt in a food processor until very finely chopped.
3. Add butter and pulse just until a dough forms.
4. Press dough evenly into an ungreased 9-inch square baking pan with your fingers.
5. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
6. Bake until cookies are dry to the touch, 15 to 17 minutes.
7. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot.
8. Recut hot cookies into triangles, then cool completely in pan.
9. Dust with confectioners sugar just before serving.
10. **Note: Cookies can be made 5 days ahead and kept in an airtight container at room temperature.
11. Makes 32 cookies.
Title: Fluted Chocolate Maraschino Cherry Cake
Ingredients:
- 2/3 butter
- 1 3/4 margarine
- 2 sugar
- 1 1/4 eggs
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 1 1/2 sour cream
- 1 1/2 powdered sugar
- 1 powdered sugar
- 3 vanilla extract
- 1/2 maraschino cherry
- 1/4
- 1/2
Instructions:
1. Heat oven to 350°F
2. Grease and flour 12-cup fluted tube pan.
3. Beat butter and sugar in bowl until creamy.
4. Add eggs, almond and vanilla extracts; beat well.
5. Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well.
6. Pour into pan.
7. Bake 45 to 50 minutes or until wooden pick inserted comes out clean.
8. Cool 15 minutes; remove from pan to wire rack.
9. Cool completely.
10. For the Cherry Whipped Cream, beat whipping cream, powdered sugar, almond extract and vanilla extract until stiff. Stir in chopped maraschino cherries.
11. Sift cake with powdered sugar and serve with Cherry Whipped Cream.
Title: Yogurt Parfait
Ingredients:
- 1 low-fat vanilla yogurt
- 1/2 unsweetened applesauce
- 1 strawberry
- 2 strawberries
Instructions:
1. In a tall glass, alternate layers of yogurt, applesauce and strawberry mash. (I made it like this, strawberry, yogurt, applesauce, yogurt, strawberry, yogurt -- ).
2. Top with strawberries for garnish.
Title: Pumpkin Ginger Cookies
Ingredients:
- 1 ground ginger
- 1/2 margarine
- 1/2 butter
- 1 egg
- 1/4 sugar
- 1 cinnamon
- 1/4 sugar
- 1 cinnamon
Instructions:
1. Heat oven to 350.
2. In a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
3. In a separate, small bowl mix remaining sugar and cinnamon.
4. Using your hands, roll cookie dough into 1 1/2 inch balls and roll in sugar-cinnamon; place (2 inches apart) onto ungreased cookie sheet.
5. Bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
6. Allow cookies to cool on baking sheet 1 minute and remove.
7. Stir in idea: 1/2 Cup raisins or cinnamon-covered raisins.
8. The original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
9. I think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
10. If you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
11. Original recipe also called for 1/4 Cup chopped crystallized ginger, but I used the ground because it was all I had on hand, this is one thing I would consider trying next time.
12. My cookies also (probably with the extra sugar) cooked quickly, 11 minutes was fine for me, but will of course, vary by your oven.
Title: Fresh Fruit Salad With Poppy Seed Dressing
Ingredients:
- 1/2 honey
- 1/4 frozen limeade concentrate
- 1/4 poppy seed
- 1 ground mustard
- 1/2 fresh blueberries
- 1/4 oranges
- 2 kiwi
- 4
Instructions:
1. Combine dressing ingredients in small bowl.
2. Arrange fruit in bowls and top with dressing.
3. Enjoy.
Title: Pirates Bounty Bread Pudding
Ingredients:
- 1/4 ginger
- 3/4 water
- 3/4 sugar
- 2 ginger
- 1/2 dark rum
- 1/2 raisins
- 1 1/2 honey
- 2 raw sugar
- 3 eggs
- 2 raw sugar
- 2 honey
- 1/8 salt
- 1 vanilla
- 2 rum
- 1/2 evaporated milk
- 1/2 milk
- 1 unsalted butter
- 2 raisins
- 1 candied ginger
- 1 honey
- raisins
- candied ginger
Instructions:
1. FOR CANDIED GINGER:
2. Place ginger slices in small heavy saucepan and add the sugar and water.
3. Bring to a boil, then reduce heat and simmer for 30 minutes until ginger is tender and liquid is a bit syrupy.
4. Drain ginger (save the syrup, it's wicked good!) and dredge the slices in sugar. Set on rack to dry completely. To speed things, a 250 degree oven works.
5. FOR GINGERED RUM RAISINS:
6. In a small non-metal bowl, combine julienned ginger and rum. Let steep for one hour. Add raisins, honey & sugar and set aside for at least 15 mintues.
7. FOR BREAD PUDDING:
8. Preheat oven to 350 degrees.
9. In a bowl, combine the beaten eggs with the sugar, honey, salt, vanilla and 2 Tbsp liquid from the Gingered Rum Raisins. Whisk to combine.
10. Add the two milks and the melted butter. Whisk to combine.
11. Butter a ceramic baking dish or loaf pan. I used a 2 cup 7x5 Le Creuset Classic Baker. Add half the bread cubes.
12. Sprinkle 1 Tbsp rum raisins and 1 Tbsp minced candied ginger over the bread cubes. Add the remaining bread cubes.
13. Carefully pour milk mixture over the bread cubes. Gently push the cubes down into the liquid so it begins to absorb evenly. Set aside for 15 minutes.
14. Bake for 40-45 minutes or until the edges are lightly browned and the pudding is set. Center will still be a bit jiggly.
15. Serve warm or cold. To serve, top each portion with some of the reserved Gingered Rum Raisins and candied ginger. Drizzle honey over the top (it helps to warm the honey so it will drizzle lightly).
16. OPTIONAL: add a very,very light sprinkle of FRESHLY ground nutmeg over the top. Don't use pre-ground (yuck!) --.
17. A scoop of homemade vanilla bean ice cream takes this over the top!
Title: Caramel Apple Cupcakes
Ingredients:
- 1 2/3 all-purpose flour
- 1 cinnamon
- 1/2 allspice
- 1/2 salt
- 1 baking soda
- 3/4 applesauce
- 1/4 sour cream
- 1/3 lemon juice
- 1 milk
- 20
- 3
Instructions:
1. Preheat oven to 350*.
2. Combine flour, sugar, spices, soda and salt in bowl.
3. Stir in applesauce, sour cream, oil, and lemon juice.
4. Pour into muffin tins fitted with paper liners.
5. Bake 20 minutes.
6. let cool completely on rack.
7. Spread caramel glaze on top of each cupcake and insert sticks.
8. Garnish each rim with chopped walnuts.
9. to prepare GLAZE:.
10. melt caramels with mailk in small pan over low heat.stirring till smooth.
11. it looks really nice to tie a red gingham bow on each stick.I used 6" lengths.
Title: Bananas Wellington for Four
Ingredients:
- 8 -12 phyllo dough
- 4 bananas
- 3 white chocolate chips
- 1 1/2 pecans
- 1 butter
- 1
Instructions:
1. Have all ingredients ready prior to removing the phyllo from the package.
2. Take two or three stacked sheets of phyllo dough and brush generously with melted butter.
3. Place one banana on the dough, sprinkle with a handful of chocolate chips and about a 1/2 handful of pecans.
4. Wrap the banana, chocolate and pecans up in a triangular shape and again, brush banana wellingtons generously with melted butter.
5. Place on well greased pan and bake in a 400ºF degrees for about 15-20 minutes.
6. Check often, you do not want to burn the phyllo!
7. The phyllo should be a golden brown when removed.
8. Let cool for 5 or 10 minutes and then drizzle with melted chocolate and put a nice dollop of whipped cream on top.
9. *If you are familiar working with phyllo dough (phyllo, fillo, filo) then you know that once the package is opened, anything left over needs to be wrapped immediately, and very securely so that air does not enter the dough. Phyllo is a very thin middle eastern pastry that dries up very quickly!
10. **You can freeze the uncooked wellingtons on a greased pan covered with saran wrap or other plastic wrap, in the freezer so that you can simply pop them in the oven after dinner too. Do not stack the wellingtons as they will not come apart graciously.
Title: Ww Apple-Cranberry Crisp - Ww Points = 4
Ingredients:
- 4 granny smith apples
- 1 fresh lemon juice
- 3 sugar
- 1/2 dried cranberries
- 1 old fashioned oats
- 2 brown sugar
- 2 reduced-calorie margarine
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350ºF.
2. In a large bowl, combine apples, lemon juice and granulated sugar; toss to combine. Place apple mixture in bottom of a 9-inch pie plate; sprinkle cranberries over top and set aside.
3. In a medium bowl, combine oats, brown sugar, margarine and cinnamon; mix with a fork or your fingers until mixture is combined and crumbly. Sprinkle crumb mixture over apple mixture.
4. Bake until filling is bubbly and top is golden brown, about 50 to 55 minutes. Yields about 3/4 cup per serving.
Title: Coconut Thumbprints
Ingredients:
- 4 cream cheese
- 2 butter
- 2 milk
- 1/2 brown sugar
- 3/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 1/2 dried shredded coconut
- 1/3 crystallized ginger
- 1/3 maraschino cherry
- 1 maraschino cherries
- 24
Instructions:
1. Preheat oven to 350°F Cream together cream cheese, butter, milk and brown sugar. Sift together flour and baking powder and salt,and stir into creamed mixture. Stir in coconut, ginger and chopped maraschino cherries. Refrigerate dough for 1 hour.
2. Roll dough into 3/4" balls, then roll each ball in toasted coconut. Press a maraschino cherry half into the top of each ball (or make an indent with your thumb and fill with jam). Bake at 350F for 15 - 17 minute.
Title: Butterscotch Cinnamon Rolls
Ingredients:
- 1/2 raisins
- 1/2 butterscotch pudding mix
- 18 sugar
- 1 brown sugar
- 1/2 cinnamon
- 1/2 butter
- 1
- 1/2
Instructions:
1. Spray bundt pan with Pam. Add nuts, raisins, and frozen rolls.
2. Mix pudding mix, sugars and cinnamon together and pour over rolls.
3. Drizzle melted butter over all.
4. Cover with plastic wrap and a towel and let rise overnight or all day.
5. Bake in 350 degree over for 30 minutes.
6. Turn over on platter while still very warm.
Title: Cakey Cornbread for Desserts
Ingredients:
- 4 unsalted butter
- 9 all-purpose flour
- 3 yellow cornmeal
- 2 baking powder
- 3/4 kosher salt
- 1 granulated sugar
- 3 eggs
- 1/2 heavy cream
- 1/2 sour cream
- 1/2
Instructions:
1. Preheat oven to 375°F and position rack in the center of the oven; grease and flour and 8-inch square baking dish.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside.
3. Using your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluff, about 2 minutes; gradually beat in the eggs, one at a time, until well combined.
4. Addthe cream, milk, and sour cream, mixing until combined (do not worry if the batter looks curdled).
5. Add the dry ingredients and mix until just combined; pour into the prepared baking dish, smoothing down the top, and firmly dropping the pan on your countertop to remove air bubbles.
6. Bake until a wooden toothpick comes out clean, about 40 minutes; let cool in the pan on a wire rack until warm, not hot.
7. Make up to one day in advance, wrap tightly and store at room temperature.
Title: poached figs
Ingredients:
- 3 dried figs
- 2 port wine
- 1/2 dry red wine
- 1/2 brown sugar
- 1 cloves
- 6 star anise
- 1 cinnamon stick
- 1
- 1/2
Instructions:
1. combine first 8 ingredients in a saucepan, bring to a boil. boil for a few minutes to eliminate the alcohol.
2. cover, reduce heat to simmer, cook for 40 minutes. sauce should be thick and syrupy.
3. cool.
4. remove cloves, cinammon stick, star anise.
5. spoon into 8 dessert glasses, with syrup, top with whipped cream and almonds.
Title: Chocolate Mousse (Gelatine Free)
Ingredients:
- 150 chocolate
- 5 eggs
- 10 rum
- 35 caster sugar
- 300
Instructions:
1. Melt the chocolate over a bain marie.
2. separate the eggs.
3. Whisk together the egg whites and sigar.
4. lightly whip the cream.
5. Add the egg yolks one at a time to the melted chocolate then add the rum.
6. Beat in well.
7. Next fold in the egg white mix.
8. Lastly fold in the cream.
9. Refrigerate until set.
Title: Magic Shell Copycat
Ingredients:
- 1 chocolate chips
- 4 butter
- 1/4 margarine
Instructions:
1. In a double boiler melt chips and butter together.
2. Once melted add oil.
3. Pour over ice cream and it will harden.
Title: Lion House Picnic Brownies
Ingredients:
- 4 baking chocolate
- 1 butter
- 2 sugar
- 2 vanilla extract
- 1 salt
- 4 eggs
- 1 3/4 flour
- 2/3 pecans
- 1 chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Grease two 9-inch round pans.
3. In top of double boiler or microwave-safe bowl, melt chocolate and butter.
4. In medium bowl, mix sugar, vanilla, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well.
5. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips.
6. Bake for 25 minutes (do not overbake). Allow to cool completely before cutting. Run a thin knife between pan and brownies and turn upside down. You may need to shake hard to release brownies from pan. Cut brownies into 8 pie-shaped pieces. Makes 16 brownies.
Title: Quick and Easy Peachy Pecan Upside Down Cake
Ingredients:
- 4 butter
- 3/4 brown sugar
- 1/2 pecan halves
- 2 Bisquick baking mix
- 3/4 milk
- 2 1/4 cinnamon
- 1/2 egg
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Melt 2 tablespoons butter in the bottom of a 9-inch round baking pan. Add 1/4 cup brown sugar and 1/4 cup preserves. Spread in the bottom of the pan and top with peaches and pecans. Mix together remaining ingredients and spread into pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let stand for 5 minutes, then invert onto a serving platter. Let cool before serving.
2. Tip! To toast pecan halves, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small
3. skillet over medium heat for about 5 minutes, stirring frequently until golden brown.
Title: Vegan Oatmeal Raisin Cookies
Ingredients:
- 3/4 peanut butter
- 1/3 white sugar
- 1/2 brown sugar
- 1 vanilla
- 1 whole wheat pastry flour
- 1/2 baking soda
- 1 1/2 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1 raisins
- 1/2 rolled oatmeal
- 1 egg substitute
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350. Cover a cookie sheet with tin foil and grease with a spray of Pam or a bit of vegan margarine.
2. In medium bowl, mix your egg-replacer (follow directions on box). Add sugar, oil, and vanilla. Mix, then add milk. Stir in flour, baking soda, salt, and spices. If peanut butter has been refrigerated, melt (carefully) in the microwave until soft and smooth(if you burn it, throw out and try again). I put in for 15 seconds, mixed, then put in for another 15. Add to batter, and mix until texture is consistent. It will be slightly lumpy and runny.
3. Add batter to cookie sheet via small spoon, like a tablespoon. Do not add more or you will have an entire cookie sheet covered in cookie. Be warned! These grow very big in the oven. Bake for about 10 minutes or until the edges are brown.