lumicero/recipes-ing2inst huggingface dataset:
Title: Chinese Chews
Ingredients:
- 1 sugar
- 3/4 flour
- 1 baking powder
- 1/4 salt
- 1 dates
- 1 prune
- 2 eggs
Instructions:
1. Sift dry ingredients into a mixing bowl.
2. Stir in dates and nuts.
3. Add eggs.
4. Mix thoroughly and spread into a greased 15 1/2 x 10 1/2 inch cookie sheet.
5. Bake at 375 for about 20 minutes.
6. Cut into squares or finger lengths.
7. Remove to a cooling rack and roll in confex sugar if desired (I DO).
Title: Texas Chocolate Cake
Ingredients:
- 1 butter
- 1 water
- 4 sugar
- 2 flour
- 2 eggs
- 2 baking soda
- 1/2 vanilla
- 1
Instructions:
1. Boil butter, water, cocoa, sugar and flour till all melted and mixed well.
2. Mix rest of ingredients together and bake at 350* for 45 minutes.
Title: Cookies and Cream Bonbons
Ingredients:
- 1 eggs
- 1/4 white chocolate
- 2
- 18
- 1
- 1/2
Instructions:
1. Mix cake mix, oil and eggs until dough forms. some dry mix will remain. cut each candy crosswise in half.
2. shape 1 tbsp dough around each candy half, covering completely. Place 2 inches apart on greased cookie sheet.
3. Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. cool 1 minute, remove from cookie sheet to wire rack and cool completely.
4. For glaze, microwave the white chocolate and oil for 20 seconds and stir until melted and smooth.
5. Place glaze into plastic sandwich bag, cut off tip and drizzle over cookies.
Title: My Grandmothers Prune Cake
Ingredients:
- 2 flour
- 1 salt
- 1 baking soda
- 1 allspice
- 1 cinnamon
- 1 1/2 sugar
- 1 eggs
- 3 prune
- 1
Instructions:
1. Place flour, salt, soda, allspice, cinnamon and sugar in mixing bowl.
2. add the oil and the eggs and mix until well blended.
3. Add the prunes and beat throughly.
4. Add the nuts and stir well.
5. Pour into a lightly greased and floured 9" tube pan.
6. Bake at 300 for 1 hour and 45 minutes and remove from pan.
7. Cool on rack until completely cool.
8. I got this recipe from my grandmother but I think she may have gotten it from Humko oil as it used the brand name.
9. I don't know if the company is still in business but the cake sure is.
10. It's definitely a keeper!
Title: Jelly (Jello) Jollies
Ingredients:
- 60 butter
- 1/2 caster sugar
- 1 egg
- 1 self-raising flour
- 2/3 milk
- 85 raspberry gelatin powder
- 1 boiling water
- 1 cold water
- 3
Instructions:
1. Pre-heat oven to 180C, (350 F).
2. Grease 12 x 2 Tablespoon patty pan tray or set out 12 paper patty pan cases onto a baking paper line baking tray. (I use 3 or 4 paper patty pans stacked in side each other for stronger cases).
3. Using an electric mixer, cream butter and sugar until fluffy and light. Add the beaten egg a little at a time continuing to beat until mixture well combined.
4. Using a large metal spoon gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
5. Spoon mixture evenly into each patty pan case and bake for approx 15 - 20 minutes.
6. Allow to cool on wire rack.
7. Stir Jelly and boiling water until crystals have dissolved. Stir in cold water and refrigerate for 1 hour or until cold and slightly thick.
8. Place coconut into a large bowl. Using a slotted spoon dunk each cake one at a time into the jelly. Drain excess jelly and toss in coconut till well coated. Place onto a line tray and pop in the fridge for about 30 minutes or till set.
9. These little cakes keep for up to a week and stay moist as the jelly traps air from drying them out.
Title: Peanut Butter and Pretzel Pie
Ingredients:
- 1 1/2 light brown sugar
- 1/4 unsalted butter
- 8 cream cheese
- 1 confectioners' sugar
- 1 chunky peanut butter
- 1 heavy cream
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix the crushed pretzels with the brown sugar and melted butter. Using your fingers, press the mixture onto the bottom and sides of a 9-inch pie pan. Use the back of a gravy ladle or the bottom of a small glass to press the mixture more firmly and evenly. Bake for 10 minutes then let cool completely.
3. Beat the cream cheese and confectioners' sugar with an electric mixer until smooth. Beat in the peanut butter then fold in the whipped cream.
4. Turn the filling into the cooled crust and chill, covered, for at least 3 hours before serving.
Title: PEPPERMINT BARK SHORTBREAD BITES FROM THE COOKIE BOOK
Ingredients:
- 20 unsalted butter
- 3/4 light brown sugar
- 1 real vanilla extract
- 1 all-purpose flour
- 1/4 sea salt
- 2 baking powder
- 1/4 dark chocolate
- 1/2 white chocolate
- 1/2
- 1 1/3
- 3/4
- 1/3
Instructions:
1. To make the cookies, in an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and mix on medium for about 4 minutes, or until well blended. With the mixer on low, add in the egg yolk, vanilla and peppermint extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
2. In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together. Separate the dough into two hunks and shape each into a log with about a 2-inch (5-cm) circumference. It’s a little messy, but you can do it. Grab two pieces of plastic wrap, place a dough log on each,.
3. wrap tightly and roll the logs on the counter to round them out a bit. Place in the freezer for 1 hour or until firm.
4. Preheat the oven to 350 degrees F (177 degrees C) and cover several baking sheets with parchment paper. Place the sparkling sugar in a pie plate or casserole dish. Set aside.
5. Once the logs are firm and chilled, roll them in the sparkling sugar to coat and then cut ½-inch (1.3-cm) thick slices using a sharp knife. Place them on the baking sheets, leaving 2 inches (5 cm) between cookies. Place the cookies in the freezer for 10 minutes or the fridge for 20 minutes.
6. Bake one sheet at a time in center of the oven for 14 minutes. Let them cool on the baking sheet for 10 minutes and then transfer to a rack to finish cooling.
7. To make the cookie coating, in a medium, heat-safe bowl add the dark chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water. Stir frequently until melted and smooth and then turn off the heat. In another.
8. Buy the book!
9. https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
Title: Very Easy Rich And Creamy Chocolate Pudding
Ingredients:
- 2 powdered sugar
- 1/2 half-and-half
- 1 butter
- 1/4
Instructions:
1. In blender, process chocolate chips and powdered sugar until coarsley chopped.
2. In saucepan on med heat, bring half and half and butter to a boil.
3. Add to blender.
4. Cover and process until melted and smooth.
5. Chill.
Title: Citrus meringue Trifle
Ingredients:
- 1 ladyfingers
- 3/4 lemon juice
- 2 light cream cheese
- 1/2 icing sugar
- 1/4 caster sugar
- 3
- 1/2
- 300
- 4
- 3/4
Instructions:
1. Combine juice and lemon butter in pan;stir over low heat until smooth;cool.
2. Dip half the biscuits into the lemon butter mixture.
3. Place biscuits in a single layer over a base of deep heat-proof dish (2. 5litre/10 cup capacity).
4. Spread half the filling over biscuits.
5. Dip remaining biscuits into lemon butter mixture; place these over filling; brush with any remaining lemon butter mixture.
6. Top biscuits with remaining filling.
7. Cover, and refrigerate overnight.
8. Top with meringue; grill or bake meringue in moderate oven for 3-5 minutes until brown;refrigerate.
9. Filling: Beat juices,cream cheese and sugar in a large bowl with an electric mixer until smooth;fold in cream.
10. Meringue: Beat egg whites in small bowl with an electric mixer until soft peaks form.
11. Gradually add sugar, beat until dissolved between additions.
12. Hints: A citrus flavoured liqueur, such as cointreau, can be add to the recipe.
13. Substitute 1/3 cup of the juice with liqueur in the lemon butter mixture.
14. Recipe best made a day ahead.
15. Top with meringue about 3hours before serving.
Title: Lemon Pound Cake - Weight Watcher Friendly
Ingredients:
- 2 eggs
- 1 1/4 granulated sugar
- 1/4 lemon juice
- 1/4 light cream cheese
- 2 lemon rind
- 1 poppy seed
- 1 flour
- 1 2/3 baking powder
- 1 1/2 baking soda
- 1/2 low-fat sour cream
- 2/3 light cream cheese
- 1 icing sugar
- 1/2 lemon juice
- 1 poppy seed
Instructions:
1. Preheat oven to 350. Spray a 9" x 5" loaf pan with cooking spray.
2. Cake: In a food processor in in a large bowl and using an electric mixer, beat eggs, sugar, lemon juice, oil, cream cheese, lemon rind, and poppyseeds until smooth. In another bowl, stir together flour, baking powder and baking soda; into cream cheese mixture, alternately stir flour mixture and sour cream, making three additions of each. Pour into prepared pan.
3. Bake in centre of oven for 45 - 50 minutes or until a tester inserted in centre of cake comes out clean. Remove from pan and cool completely on a wire rack.
4. Icing: In a food processor or in a bowl and using an electric mixer, beat all icing incredients together. Spread over top of cake. Garnish with poppyseeds and/or lemon rind.
Title: "next to Sex" Dessert
Ingredients:
- 1 1/2 flour
- 1/2 margarine
- 1/2 pecans
- 1 confectioners' sugar
- 8 Cool Whip
- 1 instant chocolate pudding mix
- 1 vanilla instant pudding mix
- 1 milk
- 3
Instructions:
1. Mix margarine and flour until crumbly. Add pecans and press into the bottom of a 9 X 13 pan. Bake at 350* for approximately 12 minutes, being careful that the crust does not brown. Cool completely.
2. Combine confectioners sugar, cream cheese, and 1 cup of the whipped topping. Spread on cooled crust.
3. Combine pudding mixes, and milk. Spread on top of the cream cheese mixture. Top with remaining whipped topping.
Title: Pastel De Tres Leches
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 unsalted butter
- 2 white sugar
- 5 eggs
- 1 1/2 vanilla extract
- 1 milk
- 0.5 sweetened condensed milk
- 0.5 evaporated milk
- 1 1/2 heavy cream
Instructions:
1. Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
2. Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy.
3. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
4. Pour batter into prepared pan. Bake for 30 minutes.
5. When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
6. Combine the whole milk, evaporated milk, condensed milk and pour over the top of the cooled cake.
7. Refrigerate for at least 2 hours before serving.
Title: Easy Chocolate Soufflé (Mark Bittman)
Ingredients:
- 1 butter
- 1/3 sugar
- 3 eggs
- 2 bittersweet chocolate
- 1 salt
- 1/4 cream of tartar
Instructions:
1. Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
2. Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
3. Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
4. Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.
Title: Coconut Pecan Frosting for German Chocolate Cake
Ingredients:
- 1 butter
- 3 coconut
- 1/2 pecans
- 1 1/3 vanilla
- 1
Instructions:
1. Cook the condensed milk, egg yolks and butter for about 10 minutes over medium heat in a 2 qt heavy saucepan, stirring constantly until bubbly.
2. Remove from heat and stir in the coconut, pecans, and vanilla.
3. Allow to cool for about 15 minutes before spreading on cake.
Title: Roasted Apples With Bourbon Crème Anglaise
Ingredients:
- 1/2 maple syrup
- 1 dried cranberries
- 1/2 cinnamon
- 1/4 apples
- 1 pecans
- 6 granulated sugar
- 1/2 vanilla bean
- 3 Bourbon
- 1/4
- 1/2
- 1
- 2
Instructions:
1. Bourbon Crème Anglaise:
2. In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.
3. Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher.
4. Stir in vanilla (if using) and bourbon.
5. Pre-heat oven to 400.
6. In large bowl, whisk maple syrup, orange rind and juice, cranberries and cinnamon. Cut each apple into 8 wedges; add to bowl along with pecans and toss gently.
7. Arrange in 13- x 9-inch (3 L) glass baking dish. Cover and roast in 400°F (200°C) oven, basting and stirring twice, until apples are tender, about 30 minutes. Uncover and roast until very tender and sauce is thickened, about 20 minutes.
8. Pool some of the crème anglaise on 6 dessert plates. Top with apples; drizzle with remaining crème anglaise.
Title: Sheila's Swedish Creme
Ingredients:
- 2 sugar
- 1 unflavored gelatin
- 1 pure vanilla extract
- 1 sour cream
- 1 fresh red raspberries
- 2 fresh blackberries
- 1/2
Instructions:
1. Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.)
2. Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined.
3. Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly.
4. Before serving, sprinkle raspberries and blackberries over top.
Title: Holiday Pumpkin Dip
Ingredients:
- 1 pumpkin puree
- 1 Cool Whip
- pudding
- pumpkin pie spice
Instructions:
1. Mix all ingredients together.
2. serve with ginger snap cookies.
Title: Skillet Apple-Pear Pie
Ingredients:
- 2 apples
- 2 pears
- 1 nutmeg
- 1 allspice
- 1 ground ginger
- 1 cinnamon
- 3/4 sugar
- 1/2 butter
- 1/2 brown sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place apples and pears in a bowl, mix with nutmeg, allspice, ginger, cinnamon, and sugar.
3. Add butter to cast iron skillet and cook over medium heat, add the brown sugar and stir constantly until sugar dissolves.
4. Remove from heat and allow to cool 15 minutes.
5. Place one pie crust on butter and sugar, then pour in apple-pear mixture. Top with other pie shell and pinch both halves to seal.
6. Spread egg white over top shell, then sprinkle 2 tablespoons of sugar, then cut slits in pie crust to allow venting of steam.
7. Bake for 60 minutes, then place aluminum foil over pie to prevent over browning of the crust and bake for an additional 10 minutes.
8. Cool pie entirely. Normally 15 - 20 minutes, then serve and enjoy!
Title: Salted Cajeta Cookies
Ingredients:
- 2 all-purpose flour
- 1/3 cornstarch
- 1/3 brown sugar
- 1/3 white sugar
- 1 butter
- 1 egg
- 1/3 - 1/2 vanilla extract
- 1 baking soda
- 1 milk
- 1/8 rice vinegar
- 1 coarse sea salt
- 1 black salt
Instructions:
1. Sift your flour and combine it with the baking soda and cornstarch.
2. In a large bowl, combine the butter and sugars, and beat them to a uniform, fluffy texture. Add in the egg, vinegar, vanilla, and the cajeta (1/2 cup if it's syrupy and closer to the egg, 1/3 if it's closer to the butter mixture's texture), and beat again to a uniform, soft texture.
3. Add in your dry ingredients, and beat to a sticky, doughy consistency, adding in milk a little at a time to soften the batter (an electric mixer shouldn't have to struggle going through it at a medium speed).
4. Spray a large baking sheet with cooking spray, and preheat your oven to 300 degrees.
5. Form balls of dough, roughly the size of a globed teaspoon, and space them on the sheet approximately 1.5 inches apart from each other. Flatten each ball slightly with your thumb. Take a pinch of salt, to your taste, and gingerly sprinkle it over the cookies, so that each cookie has a few visible granules on its surface.
6. Bake for 16 minutes, remove, cool, munch.
Title: Strawberry and Cream Puff Parcels
Ingredients:
- 1 frozen puff pastry
- 1
- 1/3
Instructions:
1. Once thawed, cut pastry into 9 rectangles. place pastry on ovenproof paper and bake for around 7 minutes at 450f, or until golden. each will be puffed to about a half inch high like small pillows. Allow to cool completely.
2. Cut off one corner from each pillow, allowing access to inside of shell. retain cut offs.
3. Using a piping bag, fill with combination of jam and cream.
4. Seal opening with retained cut off used as a bung, dipped in jam. The jam will set and prevent loss of the filling if finished parcels are refrigerated.
5. These are so simple and the combination of fillings is limited only by your imagination.
6. as the puffed parcels are relatively thin shelled, hot fillings are not recommended.
Title: Apple Dumpling Sauce
Ingredients:
- 3 sugar
- 1 butter
- 2 water
- 1 cinnamon
Instructions:
1. Bring ingredients to a boil.
2. Pour over already prepared dumpling (frozen).
3. Bake at 425 for 20 minutes, then 350 for 30 minutes.
4. I often add a bit of cream to the final product.
Title: Macedonian Delight Cake
Ingredients:
- 5 eggs
- 1 sugar
- 1 sweet butter
- 2 baking powder
- 2 cinnamon
- 1/2 walnuts
- 1 sugar
- 2 orange, juice of
- 1 water
- 3 lemon juice
- 3
Instructions:
1. Preheat oven to 400°F Have all ingredients at room temperature. Beat eggs and sugar at high speed until foamy. Add butter and beat for a few minutes. Blend dry ingredients and add to egg mixture; add walnuts, stir well. Bake in a 9 inch by 13 inch greased pan for about 30 minutes or until done.
2. FOR SYRUP: Boil all ingredients together for 20 minutes. Cool. While cake is still warm, cut in diamond shape pieces; cool and pour cooled syrup over cake.
3. Traditional Macedonian Recipes Ladies' Auxiliary 'Mara Buneva' Toronto, Canada.
Title: Apple Crisp
Ingredients:
- 4 apples
- 1/3 sugar substitute
- 1 cinnamon
- 1 brown sugar
- 3/4 rolled oats
- 3/4 butter
- 1/3
Instructions:
1. Mix together 1/3 cup Splenda, 1 tablespoon Krusteaz Pancake Mix, and cinnamon. Add apple slices and toss to coat. Spread out in buttered baking dish.
2. Combine brown sugar, oats, remaining Krusteaz Pancake Mix, and butter. Crumble over apple mixture and bake at 350 degrees F. for 30 minutes.
3. This is great by itself or served over no-sugar-added vanilla ice cream.
4. Variations: Use equal amount of Pears instead of apples; use 1/2 apples and 1/2 pears and 1/2 teaspoons nutmeg; use 3 cups peeled, pitted and cubed peaches instead of apples. I double the recipe and put it in a 9X12 pan.
Title: Sponge Cake from Trinidad
Ingredients:
- 1 flour
- 1/4 salt
- 4 eggs
- 1 sugar
- 1 lemon juice
- 1 lime zest
- 1 cold water
Instructions:
1. Sift flour and add salt.
2. Beat egg yolks until thick and pale in color.
3. Gradually beat in sugar.
4. Add lemon juice, lime zest and water.
5. Fold dry ingredients into egg yolk mixture.
6. Beat egg whites until stiff; fold into batter.
7. Pour batter into ungreased 9" tube pan; cut with a knife to remove air bubbles.
8. Bake in a preheated 325 degree F. oven until top springs back when touched.
9. Invert and cool completely.
10. Loosen cake with a spatula and shake from pan.
Title: Hootenany Cake
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1 eggs
- 4 vanilla
- 1/2 baking powder
- 1 sugar
- 1/2 cinnamon
- 1
- 4
- 2
Instructions:
1. Preheat oven to 350.
2. Mix together first 7 ingredients.
3. Mix well for five minutes.
4. In small bowl combine nuts, sugar and cinnamon.
5. Grease bottom of a tube pan.
6. Put 1/3 of nut mixture in bottom of pan.
7. Pour half the cake batter over nuts.
8. Repeat with 1/3 nut mixture, then remaining cake batter, and finally the rest of the nut mixture.
9. Bake for 50 to 60 minutes or until cake is done.
Title: Oreo S'mores
Ingredients:
- 6 peanut butter
- 6 banana
- 6
- 1 -2
Instructions:
1. Twist apart the Oreo's. If you break one, have a near by child eat it and twist apart another one until you have 6 perfectly halved oreo's. Spread about 1 teaspoons of peanut butter on one side of your oreo pairs. Slap a dark chocolate square on top of the peanut butter then set aside. I make a bunch of these up in advance and place them on a tray. Later at the camp fire. Use a foil lined,sprayed mountain pie maker to cook sliced bananas. Flip the mountain pie maker to be sure boths sides are cooked- about 2 minutes. Use a fork to place hot bananas on top of dark chocolate, then top with other half of oreo.
2. Every year we have a contest- every year this is still the champ.
Title: Gluten-Free Blueberry Dumplings
Ingredients:
- 1 berries
- 1 1/2 water
- 2 sugar
- 1 sugar
- 3 lemon juice
- 1 butter
- 1/3 egg
- 1/2 buttermilk
- 1/3 potato starch
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Place berries, water, sugar and lemon juice in 4-quart saucepan on stove.
2. Bring to gentle boil while preparing dough.
3. In mixing bowl, cream sugar and butter.
4. Beat in the egg.
5. Stir in buttermilk alternately with sifted dry ingredients.
6. Do not overbeat- this will be a fairly stiff dough.
7. Drop dough by 8 small spoonfuls onto the boiling fruit sauce.
8. Cover, turn down to simmer, and cook without removing lid for 20 minutes.
9. Serve hot in small bowls with fruit sauce spooned over the dumplings.
10. Top with cream, whipped cream, or ice cream.
Title: Texas Cowboy Cookies in a Jar
Ingredients:
- 1 1/3 quick oats
- 1/2 brown sugar
- 1/2 sugar
- 1/2 pecans
- 1 chocolate chips
- 1 1/3 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
Instructions:
1. Layer ingredients in order given in a 1- quart wide mouth canning jar.
2. Press each layer firmly in place before adding next ingredient.
3. Recipe for Cowboy Cookies (to be attached with the mix):
4. Empty jar of cookie mix into a large mixing bowl,.
5. Blend mix together.
6. Add: 1 stick butter melted, 1 large egg, slightly beaten, and 1 tsp vanilla.
7. Mix until completely blended.
8. Shape into balls the size of walnuts; place 2 inches apart on sprayed baking sheets.
9. Bake at 350° for 11-13 minutes until edges are lightly browned.
10. Cool 5 minutes on baking sheet.
11. Remove cookies to racks to finish cooling.
12. Makes 3 dozen cookies.
Title: Stella Doro Anginetti's
Ingredients:
- 8 cream cheese
- 8 Cool Whip
- 16 crushed pineapple
- 2 powdered sugar
- 1
Instructions:
1. Drain most of the juice from pineapple;
2. Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
3. Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
4. Refrigerate before serving.
Title: Eves Pudding
Ingredients:
- 50 margarine
- 50 self raising flour
- 50 caster sugar
- 1 egg
- 1 apple
- 15 baking powder
Instructions:
1. mix dry ingredients with the egg and margarine and mix until creamy.
2. Peel apple and chop into thin pieces.
3. Pour in half the mix and place half fruit on top.
4. Cover fruit with sugar and add the rest of fruit and mix.
5. Put in oven for twenty to thirty mins or gas mark 5 bake until golden brown.
6. You can check with chopstick if any mix clings to chopstick it's not ready check again in about 5 minutes.
7. Enjoy!