lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Zucchini Cookies
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 egg
- 1 lemon juice
- 1 lemon peel
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 zucchini
- 1 walnuts
Instructions:
1. Preheat oven to 375°F Coat cookie sheets with nonstick cooking spray. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon peel. Stir in the flour, baking powder, and salt just until the dry ingredients are mixed. Stir in the zucchini and nuts. Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 15 to 20 minutes, until cookies are golden around the edges. Remove to a wire rack to cool completely.
2. *Note: Mr. Food topped these with a homemade glaze made of 1/2 cup confectioners sugar and 2 teaspoons of fresh lemon juice combined together and drizzled over the cooled cookies.
Title: Heavenly Ambrosia in a Cloud
Ingredients:
- 1 mandarin orange segments
- 2 crushed pineapple
- 1 miniature marshmallows
- 3 flaked coconut
- 2
- 1/4
Instructions:
1. SPREAD whipped topping onto bottom and up side of 2-1/2-quart serving bowl. Refrigerate.
2. MIX oranges, pineapple, marshmallows and coconut in large bowl. Spoon into bowl lined with whipped topping.
3. REFRIGERATE at least 1 hour or until ready to serve. Garnish with almonds.
Title: Lemon Cream Cake (Olive Garden)
Ingredients:
- 1 water
- 1 1/4 fresh lemon juice
- 1/3 lemon zest
- 3 cream cheese
- 2 powdered sugar
- 1 fresh lemon juice
- 12 heavy whipping cream
- 3 flour
- 1 1/2 powdered sugar
- 1 1/2 butter
- 1/2 vanilla
- 1/2 fresh lemon juice
- 1/4
- 1/2
- 1
Instructions:
1. Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
2. For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
3. For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
4. Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.
Title: Banana Walnut and Date Loaf
Ingredients:
- 90 butter
- 1/2 soft brown sugar
- 1 orange, zest of
- 2 eggs
- 1 dates
- 3 bananas
- 1 1/2 walnuts
- 1/3
- 1/2
Instructions:
1. Preheat the oven to a moderate heat.
2. Grease and line a 20cm x 12cm loaf pan, with baking paper.
3. Beat butter and sugar together until creamy. Add orange zest with one of the eggs and beat until smooth. Add remaining egg and beat to a smooth batter.
4. Fold in the dates, bananas, flour, orange juice and walnuts and fold in well.
5. Spoon the batter into prepared loaf pan and bake for about 45 minutes or until cooked when tested with a scewer.
6. Cool loaf in pan for about 5 minutes, then turn out to a rack to cool completely.
Title: Baked Carrot Pudding
Ingredients:
- 170 carrots
- 100 butter
- 125 flour
- 1 baking powder
- 1 cinnamon
- 1 brown sugar
- 100 raisins
- 25
Instructions:
1. Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200°C.
2. Combine flour, sugar and spices in a bowl. In a second bowl cream the butter. Add to the flour-mixture.
3. Add the carrots and the raisins. Blend well.
4. Fill into two oven-proof dishes, sprinkle with some sugar and bake for 40-45 minutes (cover after 20 minutes if already browned on top).
5. Serve with vanilla ice-cream, whipped cream or custard.
Title: Scotch Ganache
Ingredients:
- 1 heavy cream
- 4 chocolate
- 4 star anise
- 1 strawberries
- 4
- 2
Instructions:
1. Chop chocolate. The finer it is chopped the more smooth the ganache.
2. Add star anise to cream in a heavy bottomed pan. Heat cream very slowly over medium-low heat until it just starts to boil. Do not stop stirring.
3. Pour the heated cream over the chocolate. Let sit for 20-30 seconds and then stir gently. Once all chocolate is melted, stir more vigorously, but do not beat. Once it is smooth, spoon into four bowls.
4. Add one strawberry to each bowl. Note: to fan strawberries, slice from the base to the leaves, but do not cut through. Make four or five slices and "fan" the strawberry. Place bowls in fridge to set for an hour.
5. Drizzle scotch over the top of each bowl just before serving. We use 12 year Macallan. Anywhere from a teaspoon for a bit of flavour to a full shot, although I prefer smaller amounts.
Title: Wicklewoodwench’s Really Rich Rice Pudding
Ingredients:
- 4 pudding rice
- 2 sultanas
- 1/2 evaporated milk
- 1/2 soft brown sugar
- 1 whole nutmeg
- 4 butter
- 1
- 2
Instructions:
1. Pre-heat the oven to 150 Celsius
2. Grease an ovenproof dish, and pour in the rice, sugar and sultanas (optional).
3. Mix the milk, cream and evaporated milk together in a jug and pour over the rice, gently stir to ensure that everything is well mixed.
4. Grate the whole nutmeg evenly over the surface and dot on the butter.
5. Place the dish on the centre shelf of the oven and cook for 30 minutes.
6. Carefully pull the dish out from the oven (pulling the shelf partly out) and stir well.
7. Return to the oven for a further 30 minutes. Stir one more time and then leave for a final hour to thicken and for the brown skin to form.
8. Best served warm but can be eaten cold.
Title: Anginetti Cookies
Ingredients:
- 1/2 granulated sugar
- 6 butter
- 2 margarine
- 1 vanilla extract
- 3 lemon zest
- 2 eggs
- 2 all-purpose flour
- 1 baking powder
- 3 butter
- 2 margarine
- 2 confectioners' sugar
- 1 water
- lemon juice
- vanilla extract
Instructions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons
3. of butter with an electric mixer until well blended. Add eggs one
4. at a time, beating well after each addition. Continue to beat for
5. 1 minute.
6. Stir in flour and baking powder (will be a soft, sticky dough).
7. Spoon dough into a pastry bag fitted with a 3/8-inch round tip.
8. Pipe 2-inch diameter rings onto the parchment paper.
9. Wet your fingertips and press ends of each ring together to form
10. a smooth ring. Bake about 20 minutes or until golden brown.
11. To make icing: Melt 1 tablespoon of butter over low heat. Add
12. sugar, water, lemon juice and vanilla and whisk until sugar melts
13. and mixture is heated through. If icing is too thick to brush easily,
14. add more water to thin. Remove cookies from oven and immediately
15. brush warm icing over hot cookies. Cool iced cookies on sheet for
16. 2 minutes. Transfer to a rack and cool completely.
Title: Cranberry-Mascarpone Pots De Creme
Ingredients:
- 2/3 dried cranberries
- 1/4 brandy
- 3 eggs
- 8 mascarpone cheese
- 8 vanilla yogurt
- 1/2 sugar
- 1/2 vanilla extract
- 1/4 ground cinnamon
- 1/2 nutmeg
Instructions:
1. You will need 8 pots de creme cups or 6 four-ounce ramekins.
2. Lightly butter or spray the cups.
3. Add the cranberries to a shallow soup bowl or cereal bowl; pour the brandy or orange juice over them; soak for 30 minutes, then drain and pat dry.
4. Divide the cranberries among the prepared cups, arranging them on the bottom.
5. Position the oven rack in the middle of the oven; preheat to 325°.
6. Whisk eggs briefly in a big bowl, add in the mascarpone, yogurt, sugar, vanilla, and cinnamon; whisk until smooth.
7. Place the cups in a large baking pan lined with a dish towel.
8. Pour the mixture into the prepared cups, and sprinkle lightly with the grated nutmeg.
9. Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the cups.
10. Bake, uncovered, for 30 minutes, or until a knife inserted close to the edge comes out clean.
11. Remove the cups from the pan with a dish towel.
12. Cool completely and serve at room temperature or refrigerate for up to 24 hours.
Title: Cajun Honey Cake
Ingredients:
- 1 butter
- 1 honey
- 3 eggs
- 1 lemon juice
- 9 self raising flour
- 1 salt
- 2 pecan nuts
- 4 figs
Instructions:
1. Preheat the oven to 350F and grease and flour a 8-inch cake tin.
2. Place the butter and honey in a large saucepan and melt, stirring to combine.
3. Add eggs and lemon juice, mix well then slowly add the flour and salt mixing well.
4. Add chopped nuts and fruit, mix well to a very stiff batter then pour in to greased tin and bake for about 30 minutes or until cooked through.
Title: Date Squares (Gluten Free)
Ingredients:
- 1 dates
- 3/4 cold water
- 1 1/2 lemon juice
- 1/3 brown sugar
- 1 brown sugar
- 1 butter
- 1 baking soda
- 1 3/4 rolled oats
- 1 salt
- 1 vanilla
Instructions:
1. Preheat Oven to 350°F.
2. Mix and cook filling ingredients over low heat until semi thick.
3. Cool.
4. Mix all dough ingredients together and press ¾ of mixture into bottom of greased 9x9inch pan.
5. Spread the filling over top.
6. Sprinkle the rest of the dough mixture over filling.
7. Bake in preheated oven until top is golden (approx. 25 minutes).
8. Cool & cut into squares.
9. Enjoy.
Title: Oatmeal Bran Coconut Chocolate Chip Cookies
Ingredients:
- 1 unbleached white flour
- 1 quick-cooking oatmeal
- 1 chocolate chips
- 1/2 white chocolate chips
- 1/2 brown sugar
- 3/4 white sugar
- 1/2 baking soda
- 2 baking powder
- 3/4 salt
- 1/2 butter
- 1/4 egg
- 1/2 vanilla extract
- 1
- 1 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Place all of the dry ingredients in a medium-sized bowl, and stir until well combined. Set aside.
3. Place the butter, egg and vanilla extract in a large bowl and cream with an electric mixer set on low speed or with a fork.
4. Add the dry ingredients to the butter mixture and mix with a spoon or hands (for best results) until well combined. At this point add water if dough is dry.
5. Drop the dough by heaping teaspoonfuls, or larger to suit your taste, onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
6. Bake for 9 to 11 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely.
7. Serve immediately, or store in airtight container for up to 2 weeks.
Title: Flourless Chocolate Cake
Ingredients:
- 8 bittersweet chocolate
- 1/2 unsalted butter
- 1 1/2 sugar
- 6 eggs
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
3. melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
4. Remove bowl from heat and whisk in sugar.
5. Add eggs one at a time, whisking well after each addition.
6. Sift cocoa powder over chocolate and whisk until just combined.
7. Pour batter into pan.
8. Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
9. cool cake in pan on a rack for 10 minutes, then remove side of pan.
10. invert cake onto a plate and reinvert onto rack to cool completely.
11. dust cake with cocoa powder before serving.
Title: Apple Boursin Cheese Open Face Fingers
Ingredients:
- 1 apple
- 1 lemon
- 4 boursin cheese
- 1/4
Instructions:
1. Dip each apple slice into the juice of the lemon. Soak for 1 minute. Remove apples and set aside.
2. Remove the crusts from the walnut-raisin bread. Cut each slice of bread into three strips. Spread the Boursin cheese on the top of the bread strips. Place the apple slices on the top of the cheese.
Title: Liqueur Cherries
Ingredients:
- 680 cherries
- 1 white sugar
- 1 brandy
- 3 cinnamon sticks
- 6 whole cloves
Instructions:
1. Place all ingredients in jug.
2. Mix to combine.
3. Pour into large warm sterilized jar.
4. Seal, keep jar in fridge.
5. Invert daily to dissolve sugar for a week.
6. Divide cherry mixture into 2 small sterilized jars.
7. Seal, decorate and give as a gift.
Title: Caramel Cherries
Ingredients:
- 425 sweet cherries
- 1 1/4 heavy cream
- 1 sherry wine
- brown sugar
Instructions:
1. Place cherries in ovenproof dish.
2. Place cream and sherry in bowl and whip until soft peaks form.
3. Pour over cherries.
4. Sprinkle thickly with brown sugar.
5. Cook under preheated grill for 3-4 minutes until sugar caramelises.
6. Serve immediately.
Title: The Best Chocolate Cake Recipe Ever!
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1 baking powder
- 2 baking soda
- 3/4 sugar
- 2 canola oil
- 1 skim milk
- 1 eggs
- 1 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour the baking pan(s); use a 9" x 13" pan, a Bundt pan, or two 9" round pans.
3. In a large mixing bowl, sift together the dry ingredients.
4. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be quite thin.
5. Bake in a 9" x 13" pan or Bundt pan for about 45 minutes, or in 9" round pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
Title: Quick and Easy Peanut Butter and Jelly Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1/2
Instructions:
1. Preheat oven to 350.
2. In medium mixing bowl, mix peanut butter, sugar, and egg until well blended.
3. Form dough into ping pong size balls and place 1-inch apart on cookie sheet. Flatten slightly, and, using your finger or handle of wooden spoon, poke a dimple into the top of each cookie.
4. Bake in oven for about 25 minutes, or until light brown around edges and firm to the touch.
5. When cooled to room temperature, fill each dimple with 1/4 teaspoon of your favorite jam, for garnish.
6. Serve as a sweet snack with a glass of milk.
Title: Canadian Maple Syrup Tart
Ingredients:
- 1 1/2 maple syrup
- 1/4 cold water
- 1/4 cornstarch
- 1
Instructions:
1. Combine maple syrup and cream in a saucepan. Blend cornstarch with water and stir into maple syrup/cream mixture.
2. Bring to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened.
3. Pour filling into baked pie shell and let cool until set. Enjoy!
4. Serves 6 to 8 people.
Title: Cinnamon Butter Cookies
Ingredients:
- 2 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 1 dark brown sugar
- 1/2 sugar
- 1 butter
- 2 eggs
- 1 vanilla
- 3 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 300°F.
2. In a medium bowl, combine flour, soda and salt; set aside.
3. In a large bowl, blend sugars with a mixer. Add butter and mix.
4. Add eggs and vanilla. Mix until light and fluffy.
5. Add flour mixture and blend just until combined. Do not overmix.
6. Shape dough into 1-inch balls.
7. Roll in combination of remaining sugar and cinnamon.
8. Place 2-inches apart on ungreased cookie sheets.
9. Bake for 18-20 minutes.
10. Remove immediately from pan and cool.
Title: Perfect Summer Fruit Cobbler
Ingredients:
- 6 flour
- 2 sugar
- 1/2 sugar
- 2/3 baking powder
- 4 salt
- 1 margarine
- 1/2 butter
- 1 milk
- 1/4 cornstarch
- 1 1/2 boiling water
Instructions:
1. Preheat oven to 350°.
2. Place fruit in 9x13-inch pan that's been well sprayed with cooking spray. In a bowl, combine flour, 1/2 cup sugar, baking powder and salt. With pastry blender or your fingers, cut in margarine or butter till mealy. Stir in milk and mix until a soft dough forms. Spoon evenly over fruit.
3. In a small bowl, combine the 2/3 cup sugar, and the cornstarch. Sprinkle evenly over the batter. Then pour boiling water over all--DO NOT STIR!
4. Bake for 45 minutes or till fruit is bubbly and top is golden. Serve warm or cold.
Title: Margarita Cupcakes With Key Lime Icing
Ingredients:
- 1 lime zest
- 1 unsalted butter
- 3 cream cheese
- 2 key lime juice
- 1 key lime zest
- 8 lemon zest
- 1 confectioners' sugar
- 2
- 1
- 4 -5
Instructions:
1. In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
2. Stir in lime zest; mix completely.
3. Fill prepared pans 2/3 full.
4. Bake according to box directions (usually 325 degrees - be sure to check box!) 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
5. Cool in pan on cooling rack 5-8 minutes.
6. Remove cupcakes from pan; cool completely.
7. FOR ICING:
8. In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
9. Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
10. If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.
Title: Summer Berry Sabayon
Ingredients:
- 4 caster sugar
- 60 mixed berries
- 5 mint sprig
- 300
- 2
Instructions:
1. Place the egg yolks and sugar in a large bowl and whisk until pale and thick, using a hand-held electric beater.
2. Preheat the grill.
3. Add the Frangelico to the egg mixture and place the bowl over a saucepan of gently simmering water, making sure the water doesn't touch the base of the bowl.
4. Continue whisking for at least 10 minutes, or until the mixture is pale and very foamy. It should have increased in volume dramatically.
5. Put the mixed berries into a heatproof serving dish. Spoon the sabayon over the fruit and sprinkle the almonds on top.
6. Place under the hot grill for 2-3 minutes, until the almonds and the sabayon colour slightly.
7. Decorate with sprigs of mint and serve immediately.
Title: Tasty and Light Berry Parfait
Ingredients:
- 1/2 strawberry
- 1/2 blueberries
- 2 Splenda granular
- 1 low fat cottage cheese
- 6 vanilla extract
- 1/4
Instructions:
1. Place strawberries in small bowl and add 1 tsp of Splenda. mix well.
2. In separate bowl, place blueberries and mix with 1 tsp of Splenda.
3. In a mixing bowl, combine cottage cheese, yogurt, vanilla and almond extracts. mix well.
4. In 2 large dessert glasses, layer in order: 1/2 of the blueberries, 1/4 of the yogurt mixture, 1/2 of the strawberries, 1/4 of the yogurt mixture. Reserve a couple of each berry to top each glass.
Title: Strawberry Cheesecake Pretzel Crisps
Ingredients:
- strawberry cream cheese
- strawberry
- graham cracker
Instructions:
1. Top an Original Pretzel Crisps® with strawberry cream cheese, a slice of strawberry and some crumbled graham cracker.
2. Serve and enjoy!
Title: Mock Apple Crisp (Ritz)
Ingredients:
- 2 water
- 1 white sugar
- 2 cream of tartar
- 30 -40 ground cinnamon
- 1 lemon juice
- 1 brown sugar
- 20 ground cinnamon
- 1/2 butter
- 1/2
- 1/3
Instructions:
1. Preheat oven to 425 and butter a 2 quart casserole.
2. For Filling: Combine water, white sugar, and cream of tartar in a saucepan and bring to a boil. Simmer for 5 minutes stirring occasionally.
3. Roughly break 30-40 Ritz crackers into buttered casserole, scatter evenly. Pour sugar mixture over crackers. Sprinkle with cinnamon and lemon juice.
4. For Topping: Mix together 20 crushed Ritz crackers, brown sugar, cinnamon, and butter until crumbly. Sprinkle over filling.
5. Bake 10 minutes at 425. Reduce heat to 375 and continue to bake 15-20 minutes longer or until topping is golden brown and filling is no longer jiggly. Serve warm with vanilla ice cream or whipped topping.
Title: Pumpkin Bread Pudding With Dutch Honey Syrup
Ingredients:
- 10 eggs
- 6 milk
- 3 - 3 1/2 brown sugar
- 1 pumpkin
- 1 pure vanilla extract
- 2 cinnamon
- 1 nutmeg
- 1/2 ginger
- 1/2 cardamom
- 1/4 raisins
- 1/2 - 1 walnuts
- 1 -2
Instructions:
1. Place the bread crumbs in a large oversize bowl. The measurements need to be close but no need for exactness here. You can use any unflavored bread, challah, white, even raisin bread. Stale is best but not dry.
2. In another medium bowl beat the eggs.
3. Add 3 cups milk, sugar, pumpkin and spices in the bowl and mix well with a wire whisk.
4. Pour the egg and milk mixture into the bread crumbs and stir. Let the bread soak up the milk and add more milk if it is too dry. It may vary depending on your bread.
5. Add raisins and nuts.
6. Pour into a well sprayed large casserole dish if it has a lid it will be better. It needs 1-2 inches of head space. Add milk if needed to fill holes.
7. Cover with lid or foil and bake at 350 degrees for about 1 hour or until a skewer comes out clean. This will or should stay moist and soft not dry.
8. You may also use a crockpot on low for 4-6 hours. Your crockpot liner works well in the oven too.
9. While it is cooking make the Dutch Honey (recipe #71143). Just in case you have a sweet tooth in the house.
10. Serve cool, cold, warm, or hot. Trust me it is good in all forms.
Title: Pound Cake
Ingredients:
- 1 1/2 flour
- 1/4 baking powder
- 1/4 baking soda
- 3/8 salt
- 1 egg
- 2 buttermilk
- 1/2 vanilla
- 1 1/4 margarine
- 1/4 unsalted butter
- 1 sugar
- 1
Instructions:
1. Have all ingredients at room temperature (70F).
2. Adjust oven racks to divide oven in thirds; preheat oven to 325°F Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray.
3. In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside.
4. In small bowl, whisk together egg and egg whites; set aside.
5. In small bowl, combine buttermilk and vanilla; set aside.
6. Cut margarine and butter into 1/4" chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute.
7. Add sugar gradually, beating constantly, until smooth, about 3 minutes.
8. Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes.
9. On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl.
10. On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl.
11. On low speed, beat in half of the remaining flour mixture.
12. On medium-high speed, beat in the rest of the buttermilk mixture, scraping sides of bowl.
13. On low speed, beat in the remaining flour mixture until well combined (batter may look curdled).
14. Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan.
15. Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely.
16. Cut into 12 slices.
Title: Easy Strawberry Shortcake
Ingredients:
- 1/2 fresh strawberries
- 2 granulated sugar
- 2
- 1/4
- 1/2
Instructions:
1. Combine strawberries and sugar in small bowl; set aside. Spray insides of 2 microwave-safe mugs with cooking spray.
2. Whisk together Reddi-wip, Egg Beaters and cake mix in medium bowl. Place half of the batter in each mug.
3. Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds. Invert each cake onto a plate. Spoon half of the strawberries over each cake. Top with additional Reddi-wip and serve immediately.
4. Cook's Tips: One fresh egg may be used in place of Egg Beaters. Baking mix may be used in place of cake mix.
Title: Peanut Butter Date Balls
Ingredients:
- 1 peanut butter
- 1 icing sugar
- 2 butter
- 1 dates
- 1 peanuts
- 2 butter
- 8
Instructions:
1. Soften the peanut butter by microwaving for about one minute on Power Level 3.
2. In a medium bowl, cream peanut butter and butter.
3. Stir in icing sugar, dates and peanuts and mix well.
4. Roll the peanut butter mixture into 1" balls or whatever size you like, if dough is sticky, refrigerate for 30 minutes or so before rolling.
5. Place on waxed paper lined baking trays and refrigerate until firm, about 1 hour.
6. Place butter and chocolate chips in microwave safe bowl and melt the chocolate at 30 second intervals until smooth (I usually do this at Power Level 6 so that it doesn't overcook).
7. Dip the balls into the chocolate and place back onto the wax paper lined trays and pop into the fridge again for an hour or so.
8. These freeze beautifully - I place balls into tupperware and put wax paper between the layers.