lumicero/recipes-ing2inst huggingface dataset:
Title: Low-Fat Bread Pudding
Ingredients:
- 6 raisins
- 1/2 Egg Beaters egg substitute
- 2 margarine
- 1/2 sugar
- 4 cinnamon
- 1/2 nutmeg
- 1 salt
- 1/2
Instructions:
1. Bring rice milk to almost a boil, add margarine, egg beaters, sugar and spices, stir.
2. Put bread and raisins in a round casserole dish.
3. Pour milk mixture over bread and raisins.
4. Put dish into a glass pie dish filled with water.
5. Bake at 350 degrees for about 45 minutes or until knife pulls out clean.
6. Serve with whipped cream and/or put some maple syrup on top.
Title: Holiday Gingerbread Cutout Cookies
Ingredients:
- 1 butter
- 1 molasses
- 1 granulated sugar
- 2 vinegar
- 1 egg
- 5 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 2 ground ginger
- 1 cinnamon
- 1 ground cloves
Instructions:
1. In a large bowl, combine the first 5 ingredients with a hand mixer.
2. In a medium bowl, combine the flour, baking soda, salt, and spices.
3. Combine the dry mixture into the wet mixture, until incorporated.
4. Preheat the oven to 375 degrees F.
5. Roll flat (to about 1/4" thick), and cut into desired shapes. It does help a bit if you chill the dough for about 30 minutes first, but I hardly ever do!
6. Bake for 5-10 minutes, depending on size and thickness of cutout shapes.
7. Cool on a wire rack, and decorate as desired.
Title: Chocolate Tofu Pie With Brown Sugar Bourbon Cream
Ingredients:
- 2 chocolate chips
- 1/3 Kahlua
- 1 vanilla extract
- 16 silken tofu
- 1 honey
- 1 heavy cream
- 1 sour cream
- 1/2 light brown sugar
- 1/3 salt
- 1/8 Bourbon
- 2
Instructions:
1. In a double boiler melt the chocolate chips with the Kahlua then stir in the vanilla.
2. Place the chocolate mixture in a blender and add the tofu and honey and puree until smooth.
3. Pour into the cookie crust and refrigerate until set.
4. Brown Sugar Bourbon Cream:
5. In a chilled mixer bowl whisk at speed 4 the heavy cream, sour cream, brown sugar, and salt.
6. Add bourbon and continue to whisk until bubbles form at the edges, about 40 seconds. Increase to speed 10 and beat until doubled in volume, about a minute.
7. Slice pie and top with cream.
Title: Fruity Ricotta Dip
Ingredients:
- 1/2 low-fat ricotta cheese
- 1/2 low-fat sour cream
- 1/4 lemon juice
- 1 cinnamon
- 1/4
Instructions:
1. Combine all ingredients in a medium bowl.
2. Place plastic wrap or a lid on top and refrigerate for at least one hour.
3. Serve with fresh fruit.
Title: Grandma's Date Filled Cookies
Ingredients:
- 1 1/2 dates
- 1/2 sugar
- 1 flour
- 1/2 water
- 2 lemon juice
- 1/2 shortening
- 1 sugar
- 2 eggs
- 2 heavy cream
- 1 canned milk
- 2 1/2 vanilla
- 1/4 flour
- 1/2 baking soda
- salt
Instructions:
1. Mix in a sauce pan the dates, sugar and TBSP of flour, water, and lemon juice. Cook this for about 5 minutes on a medium heat, until all are blended well.
2. Mix together the shortening, sugar, and eggs.
3. Stir in the 2 Tbsps. thick cream and l teaspoons vanilla.
4. Sift together the 2 1/2 cups of flour, baking soda and salt. Add to shortening mix to form dough.
5. Chill dough for at least 1 to 2 hours.
6. Roll out dough in thin layers in small batches and cut with round cookie cutter.
7. Put mixture (about a tbsp.) in the center between 2 thin cookies pressed together.
8. Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned.
Title: Ding Dong Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 evaporated milk
- 1 1/3 sugar
- 1 vanilla
- 2/3 salt
- 1/3 powdered sugar
- 1/2
- 1
- 1/2
Instructions:
1. Bake cake and divide into layers (I used 9x13 pan, but you can do it in rounds and even do 4-6 layers). Bake according to package directions.
2. Mix Crisco, cream, sugar, vanilla and salt well; then add powder sugar and mix all well.
3. Spread filling between layers and frost entire cake with milk chocolate frosting.
4. (Please don’t substitute anything for the milk chocolate frosting--it tastes like candy and the other frostings don’t).
Title: Chocolate-Chip-Yoghurt-Muffins
Ingredients:
- 120 butter
- 130 sugar
- 2 eggs
- 100 flour
- 1 baking powder
- 150 yoghurt
- 100 chocolate
Instructions:
1. Preheat the oven to 180°C Cream butter and sugar in a bowl. Add the eggs one by one.
2. Combine flour and baking powder and add to the egg mixture. Then add the yoghurt and afterwards the chocolate.
3. Fill the dough into a lines muffin pan and bake for about 15-20 minutes or until golden brown.
4. Enjoy! =).
Title: Sev Barfi
Ingredients:
- 4 sugar
- 1 1/2 water
- 1/2 rose water
- 2 saffron color
- 1 powdered milk
- 1 plain flour
- 1 butter
- 12 baking powder
- 5 cardamom powder
- 5 milk
- 1 pistachios
- 1
- 1/2
- 1/4
Instructions:
1. In a bowl combine all the above Mawa ingredients and knead the dough by adding milk slowly and gradually till you get soft dough crumble it keep aside.
2. Boil the sugar with water to one thread consistency to form a syrup.
3. Add the saffron and yellow colors.
4. Reduce heat.
5. Soak the Sev in to rose water to make it bit soggy and also to absorb the fragrance of rose water, for approximately 10 seconds.
6. Quickly put the sev and mawa into syrup and stir well.
7. Grease a baking tray and pour out the mixture on to it.
8. Decorate with silver"VARK".
9. Cut into squares or any other shapes e.g diamond shape or any other you want when cool.
10. Serve it.
Title: Exotic Rice Pudding (For One)
Ingredients:
- 1/2 water
- 1/4 white rice
- 1/8 salt
- 3/4 milk
- 1 golden raisins
- 1 saffron
- 2 ground cardamom
- 1 honey
- 1 salt
- pistachio nut
- plain yogurt
Instructions:
1. To prepare the rice, bring the water to a boil in a medium saucepan.
2. Stir in the rice and salt; reduce heat to low, cover and cook until water is absorbed, about 15 minutes.
3. Remove from heat and let steam at least 10 minutes; should yield about 1 cup of rice.
4. In a small pan, combine the rice with milk and raisins (or other dried fruit) and bring to a simmer over medium high heat.
5. Reduce the heat, but maintain a gentle simmer.
6. Stir in saffron, cardamom, honey and a pinch of salt.
7. Cook until most of the milk is absorbed, 10-15 minutes, stirring frequently.
8. Transfer to a bowl, garnish with a drizzle of honey and chopped pistachio nuts.
9. If desired, add a little milk or a few spoonfuls of yogurt.
Title: Gingerbread
Ingredients:
- 3/4 dark brown sugar
- 1/2 butter
- 2 eggs
- 1/4 molasses
- 3 3/4 flour
- 2 ginger
- 1 1/2 baking soda
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1 confectioners' sugar
- 1 -2 milk
Instructions:
1. Cream butter and sugar until combined in an electric mixer.
2. Add in eggs and molasses and mix until combined.
3. Sift together dry ingredients, and add to butter mixture using dough hook attachment, or by hand.
4. Refrigerate dough for 1 hour.
5. Preheat oven to 350.
6. Allow dough to sit for 15 minutes, or until pliable. Roll out dough in 4 portions until about 1/8 inch thick, and cut into desired shapes, rerolling scraps when appropriate.
7. Using a spatula, transfer shapes to parchment lined baking sheets.
8. Bake for 10 minutes or until just browned.
9. Cool on wire rack.
10. Combine all ingredients for the icing, and decorate cookies as desired.
Title: Birthday Spice Cake.
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 raisins
- 1 walnuts
- 1/2 flour
- 1 1/2 clove
- 1 nutmeg
- 1 cinnamon
- 1 baking soda
- 1 baking powder
- 1 1/2 salt
- 1
Instructions:
1. Mix all the ingredients together until completely blended. Bake at 350 f for 50 minutes, or until a fork in the middle is mostly clean.
2. For the caramel sauce, see my other recipe.
Title: Heavenly Dessert
Ingredients:
- 36 margarine
- 1/2 instant vanilla pudding
- 1 instant coconut cream pudding mix
- 3 milk
- 3 vanilla ice cream
- 1 1/2 Cool Whip
- 1
- 8
Instructions:
1. mix and spread 2/3 of cracker, margarine and nut mixture in bottom of 13x9" baking pan.
2. blend both boxes of pudding with 1 1/2 cup milk, soft vanilla ice cream, spread on top of crumbs.
3. top with cool whip.
4. then with remaining crumbs --
5. Keep refrigerated untl ready to serve.
Title: Hot Fruit Compote
Ingredients:
- 1 pineapple chunks in juice
- 1 dried prune
- 1 dried cherries
- 1/2 brown sugar
- 1/2 brandy
- 1/2 cinnamon
- 2 nutmeg
- 1/4
- 1/2
- 1/4
- 1/2
Instructions:
1. Heat oven to 375.
2. Drain canned fruit, reserving syrup and juice.
3. Mix syrup and juice.
4. Cut pears and peaches into bite sized pieces.
5. Layer canned and dried fruit in 3 quart casserole or 9 x 13 baking dish.
6. Mix brown sugar and brandy, pour over fruit.
7. Pour reserved juice mixture over fruit just until fruit is covered.
8. Discard remaining juice mixture.
9. Sprinkle cinnamon, nutmeg and almonds over fruit.
10. Bake uncovered 45 minutes or until bubbly.
11. Serve warm or cool.
Title: Pizzelle
Ingredients:
- 1 3/4 unbleached all-purpose flour
- 2 baking powder
- 3 eggs
- 1 sugar
- 1/2 butter
- 1 vanilla
Instructions:
1. Measure flour and baking powder into sifter and place on wax paper.
2. Beat eggs and sugar on medium speed until thick, about 1 minute.
3. Reduce speed and slowly add butter and vanilla, continue beating until combined.
4. Sift in flour mixture, (including flour on wax paper) and combine by hand, mixing only to combine, do not over mix.
5. At this point, batter may be chilled overnight.
6. Prepare Pizzelle grids with oil or cooking spray.
7. Place 1 1/2 - 2 teaspoons on grid(s) and bake.
Title: Caramel Thumbprint Cookies
Ingredients:
- 66 cocoa powder
- 1 eggs
- 1/4 water
- 2 ground pecans
- 1 milk
- 1
- 2 1/2
Instructions:
1. Remove wrappers from chocolates. Lightly grease cookie sheets.
2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).
3. Heat oven to 350°F Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
4. Place 18 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel filling in each indentation. Lightly press chocolate in center of each cookie.
Title: Molasses-Gingerbread Cookies
Ingredients:
- 5 1/2 all-purpose flour
- 1 baking soda
- 1 1/2 salt
- 4 ground ginger
- 4 ground cinnamon
- 1 1/2 ground cloves
- 1 nutmeg
- 1 unsalted butter
- 1 dark brown sugar
- 2 eggs
- 1 1/2 unsulphured molasses
Instructions:
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
Title: Apple and Dried Cranberry Crisp
Ingredients:
- 6 apples
- 1/2 dried cranberries
- 2 light brown sugar
- 1/2 lemon
- 1/2 ground ginger
- 1 salt
- 1/2 old fashioned oats
- 1/2 brown sugar
- 1/4 flour
- 1/4 butter
- 1/2 salt
- 1
Instructions:
1. Heat oven to 375.
2. Toss slices of apple with lemon juice.
3. Toss with rest of filling ingredients.
4. Pour into an 8 X 8 baking pan Put topping ingredients into a bowl.
5. Mix well.
6. Cut with a pastry blender, fingers or two knives until it resembles coarse crumbs.
7. Cover apples completely and evenly.
8. Bake 30-35 minutes or until topping is slightly browned and juices are bubbling.
9. Serve warm with whipped topping or vanilla ice cream, or just eat plain.
Title: Peanut Butter Crunch Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 butter
- 3/4 chunky peanut butter
- 1 light brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla extract
- 2
Instructions:
1. PREHEAT oven to 350°F
2. COMBINE flour, baking soda and salt in large bowl.
3. BEAT butter, peanut butter, brown sugar and granulated sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Drop by rounded tablespoon onto ungreased baking sheets.
4. BAKE for 9 to 11 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Banana Shake
Ingredients:
- 2 milk
- 2 bananas
- 1 honey
- 1 sugar
- 1 vanilla ice cream
Instructions:
1. Combine all ingredients in blender.
2. Process until smooth.
3. Enjoy!
Title: Glazed Almond Bundt Cake
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 1 sugar
- 1 1/2 eggs
- 4 vanilla extract
- 1 1/2 milk
- 2 milk
- 1 sugar
- 1/4
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker’s Joy; set aside.
2. Mix the flour, baking powder, salt, and ground almonds together; set aside.
3. In a big bowl, beat the butter with 1 ½ cups sugar until light and fluffy.
4. Beat in the eggs one at a time, beating well after each addition.
5. Stir in the almond and vanilla extracts.
6. Stir in the flour mixture alternating with the milk, mixing only until blended; pour batter into prepared pan.
7. Bake for 60-70 minutes or until a pick comes out clean.
8. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack.
9. Cool 10 minutes longer; place the rack over wax paper to catch the topping drippings.
10. Make the topping: add all ingredients to a saucepan; bring to a boil.
11. Decrease heat and stir until sugar dissolves and the mixture is slightly thickened.
12. Pour the topping over the warm cake and serve warm or at room temperature.
Title: Moist Mango Fruitcake
Ingredients:
- 565 mangoes
- 550 eggs
- 3 bicarbonate of soda
- 1 self-rising flour
- 1 1/2
Instructions:
1. Place mangoes and their juice and fruit into pot.
2. Bring to boil, simmer 8 minutes.
3. Remove from heat and allow to cool.
4. Add eggs, soda and flour.
5. Pout into greased 20 cms round cake tin.
6. Bake in moderate oven for one hour.
Title: Crisp Chocolate Espresso Ribbon Cookies (Cookie Mix)
Ingredients:
- 1 all-purpose flour
- 1 butter
- 1/2 margarine
- 1 egg
- 1 bittersweet chocolate chips
- 1/3 chocolate-covered coffee beans
- 1/2
- 1/3
Instructions:
1. Line bottom and sides of 9x5-inch loaf pan with plastic wrap.
2. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms.
3. Divide dough in half; place half of dough in another bowl.
4. Stir melted chocolate into half of dough.
5. To remaining half of dough, mix in espresso beans and almonds.
6. Firmly press half of chocolate dough evenly in bottom of loaf pan.
7. Evenly press half of espresso dough over chocolate dough in pan.
8. Repeat with remaining chocolate dough and espresso dough.
9. Fold plastic wrap over dough to cover.
10. Refrigerate about 2 hours or until firm.
11. Heat oven to 350°F.
12. Remove dough from pan; unwrap.
13. Place dough on cutting board.
14. Cut dough crosswise into 4 equal pieces.
15. Cut each piece crosswise into 1/4-inch slices.
16. On ungreased cookie sheets, place slices 2 inches apart.
17. Bake 9 to 10 minutes or until edges are light golden brown.
18. Cool 1 minute; remove from cookie sheets to cooling rack.
Title: Picture-Perfect Olive Oil Cake
Ingredients:
- 3/4 honey
- 3 eggs
- 2 1/4 all-purpose flour
- 2 baking powder
- 1 kosher salt
- 1 olive oil
- 1 coconut cream
- 1/4 honey
- 3 lemons, zest of
- 5 kosher salt
- 5 butter
- 2 fresh ricotta
- 1 blueberries
- 1/4 honey
Instructions:
1. For the cake:
2. Preheat oven to 325 degrees. Grease a 9” springform pan with olive oil. Line with a round of parchment, grease parchment, and set aside.
3. Whisk to combine flour, baking powder, and 1/4 teaspoon salt in a medium bowl. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs and honey. Whisk until lightened, about 3 minutes. Add oil and yogurt and mix until well-incorporated. Switch out whisk attachment for paddle and add flour mixture. Mix just until combined, scraping down the sides of the bowl as necessary to create a smooth batter.
4. Transfer to prepared pan and smooth top. Bake until a cake tester inserted into the center comes out clean, about 30-34 minutes. Transfer to a rack and cool 5 minutes. Remove springform ring and let cake cool completely.
5. For the coconut lemon curd:
6. Combine coconut cream, honey, lemon zest, and a pinch of salt in a medium saucepan over medium-high heat. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter, whisking until smooth. Transfer to a bowl.
7. and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Place in refrigerator and let cool completely. (This can be done up to 2 days in advance.) Once cool, add lemon juice to taste and to thin to a spreadable consistency.
8. For the blueberry sauce and ricotta filling:
9. In a small saucepan, combine blueberries, honey, and 1 tablespoon water. Place over medium-high heat and cook until blueberries burst and mixture becomes sauce-like, about 4 minutes. Let cool completely.
10. To assemble cake, remove parchment round and split cake layer in half crosswise. Place bottom half on a serving platter. Top with half of the whipped ricotta, spreading to the edges of the cake. Spread with 1 cup coconut lemon curd, reserving remaining for serving. Place top half of cake on top and spread remaining ricotta to cover. Finish with blueberry sauce. Cut into wedges and serve.
Title: Dark Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2
- 3/4 - 1
Instructions:
1. Heat oven to 350°F.
2. Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
3. In large mixer bowl, stir together dry ingredients.
4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
5. Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
6. Pour into prepared pan.
7. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
8. Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
9. Cool 10 minutes; remove from pan to wire racks.
10. Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.
Title: Blitzkrieg Cake
Ingredients:
- 1 water
- 1 brown sugar
- 1 1/2 raisins
- 1/2 shortening
- 1 cinnamon
- 1/2 nutmeg
- 1/4 allspice
- 1/4 ground cloves
- 1 3/4 all-purpose flour
- 1 baking soda
- icing sugar
Instructions:
1. Preheat oven to 350F, have ready a greased and floured 8-inch cake pan.
2. In a saucepan over high heat, combine water, brown sugar, raisins, shortening and the spices; bring to a boil, stirring constantly.
3. Turn off heat, remove pot from burner, and let cool to lukewarm.
4. In a mixing bowl, stir together flour and baking soda; blend flour mixture into cooled raisin mixture.
5. Pour batter into prepared pan and bake in preheated oven for approximately 45 minutes, or until top is firm to the touch.
6. Let cake cool before serving; if desired, sprinkle top with icing sugar.
Title: Taste of Texas Mocha Cake
Ingredients:
- 1 cake flour
- 1/4 baking soda
- 1/2 cinnamon
- 1/2 baking powder
- 1/4 salt
- 1/4 shortening
- 1/4 sugar
- 3/4 egg
- 1 buttermilk
- 1/3 brewed coffee
- 1/3 vanilla
- 1/2 confectioners' sugar
- 1 1/4 - 1 1/2 salt
- 2 butter
- 1/8 brewed coffee
- 1/4 vanilla
- 2 -3
- 1/4
Instructions:
1. Sift flour with cocoa, soda, cinnamon. baking powder, and salt.
2. Cream shortening; add sugar gradually, creaming together until light and fluffy.
3. Add egg, beating thoroughly.
4. Combine buttermilk, coffee, and vanilla.
5. Add flour mixture to egg mixture, alternating with liquid, beating after each addition until smooth.
6. Pour batter into a well greased and floured 9-inch square pan.
7. Bake in moderate oven (350°F) for 35 minutes or until cake springs back when lightly touched.
8. Cool.
9. Frost with Mocha Cream Frosting.
10. Mocha Cream Frosting:
11. Sift sugar, cocoa, ans salt together.
12. Cream butter and gradually add part of the sugar mixture, blending after each addition until light and fluffy.
13. Add remaining sugar alternately with coffee mixture, until of the right consistency to spread, beating after each addition until smooth.
14. Blend in vanilla.
Title: Hawaiian Sour Cream Salad
Ingredients:
- 1 walnuts
- 1 1/4 sour cream
- 2 sugar
- 1 fresh lemon juice
- 1 fresh pineapple
- 1 celery
- 1 banana
- 1 papaya
- sweetened coconut
Instructions:
1. In a bowl mix together the sour cream, sugar and lemon juice (adjust the sugar to taste).
2. In a large bowl mix/toss together all the remaining ingredients except the coconut.
3. Pour the sour cream mixture over; toss well to combine.
4. Sprinkle with toasted coconut if using.
5. Serve immediately.
Title: Chocolaty Coconut Mounds
Ingredients:
- 1 1/2 unsweetened coconut
- 3 chocolate
- 3 3/4
Instructions:
1. Preheat your oven to 350'F.
2. On a baking sheet with a silpat liner (or parchment paper) spread the coconut out and toast it for about 10 minutes.
3. On occasion mix the coconut up to balance out the toasting. Keep an eye on it, some ovens are hotter then others. This should take about 10 minutes.
4. When it's a toasty golden brown shade remove from the oven and cool completely. The chocolate won't adhere to the coconut if the coconut is still warm.
5. Melt the chocolate in a double boiler over lightly simmering water. The amount of chocolate is quite small, but it is enough for this recipe.
6. In a medium bowl combine the toasted coconut, almond extract and melted organic chocolate.
7. Stir the mixture until the coconut is totally coated with the melted chocolate.
8. Using a tablespoon measure press the mixture into the spoon then plop onto a lined baking sheet, make sure your baking sheet is cold, not warm. I used a silpat sheet so the cookie wouldn't stick. It worked perfectly. Parchment would probably work too.
9. Place the sheet of cookies into the fridge to firm up for about 20 mintues or longer.
10. These will keep in the fridge for about 3 days, but bet they will get eaten up before that.
11. Bon Appetit!