lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Crumble Tarts
Ingredients:
- 2 granny smith apples
- 1 flour
- 1 cinnamon
- 1/4 sugar
- 1/4 flour
- 1/4 sugar
- 1/4 butter
- 1/2 walnuts
- 12
Instructions:
1. pre heat oven to 375.
2. peel and dice apples, put into bowl.
3. mix next 3 ingredients together and pour over apples and stir well.
4. fill uncooked tart shells high and place on cookie sheet.
5. combine next 3 ingredients and crumble over filled tarts.
6. sprinkle with chopped walnuts.
7. bake for 20-25 minutes or until nicely browned.
8. remove and place on wire racks
9. serve with your choice of ice cream, cheese or whipping cream or just eat as is -- .
Title: Vegan Pumpkin Pie
Ingredients:
- 1 pumpkin puree
- 3/4 sugar
- 1/2 salt
- 1 cinnamon
- 1/2 ginger
- 1/4 clove
- 1 soft tofu
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 425.
2. Place pie shell in pie dish and put to the side.
3. Place tofu into a food processor and blend until smooth. Should look like the texture of cream cheese. Once tofu is smooth, add in pumpkin and sugar and mix well. Then add in salt, spices and ginger.
4. Place mixture into your pie crust and put into the oven.
5. Bake at 425 for 20 minutes. Then turn oven to 350 and bake for another 30 to 40 minutes.
6. Chill and Serve.
Title: Rich Shortbreads
Ingredients:
- 250 butter
- 4 icing sugar
- 1 cornflour
- 3/4 plain flour
- 1 vanilla essence
Instructions:
1. Have butter at room temperature.
2. Preheat oven to 180°C / 360°F.
3. Cream the butter with sifted icing sugar until light and fluffy.
4. Add the sifted flour and cornflour.
5. Mix in vanilla and beat until smooth.
6. Place the mixture into a large piping bag with a 1/2inch star tube nozzle attached.
7. Pipe into 5cm/2 inch long shapes onto lighly greased oven trays.
8. Bake 12 to 15 minutes , or until pale brown.
9. Cool on trays for 5 mintues and then place on wire racks until fully cooled.
Title: Chocolate Raisin Explosion Squares
Ingredients:
- 1/4 margarine
- 250 butter
- 1/2 marshmallows
- 5 vanilla extract
- 1/2 peanuts
- 1/2 raisins
- 1/2 chocolate chips
Instructions:
1. In large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended.
2. Remove from heat. Stir in vanilla.
3. Add cereal, peanuts and raisins, then chocolate chips, stirring until thoroughly coated.
4. Using lightly-buttered spatula, press into buttered 13x9" pan.
5. Cool in refrigerator.
6. Cut into squares.
7. Enjoy!
Title: Healthy(Er) Oatmeal Cookies
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1/2 brown sugar
- 1 egg
- 1 whole wheat flour
- 1 rolled oats
- 3/4 sunflower seeds
- 1/4 wheat germ
- 1 baking powder
- 1 baking soda
- 1 1/2 raisins
Instructions:
1. Cream butter, sugars and egg.
2. Add all other ingredients except raisins and mix well.
3. Stir in raisins.
4. Form into balls, place onto lightly greased cookie sheets, and flatten slightly with a floured fork.
5. Bake at 350 degrees for 12-15 minutes.
Title: Bay Delight
Ingredients:
- 250 white chocolate
- 250 chocolate
- 250 butter
- 250
- 125
- 1 1/2
- 395
- 1 1/2
Instructions:
1. Preheat oven to 150°C.
2. Crush biscuits and mix with the butter, press mix into a swiss roll tin.
3. Break chocolate bars into pieces, mix with the nuts and cover biscuit base.
4. Drizzle over the condensed milk and top with the coconut.
5. Bake for 20 minutes, cool then refrigerate overnight.
Title: Pineapple Apricot Cookies
Ingredients:
- 1 crushed pineapple
- 11 apricots
- 1 sugar
- 1 shortening
- 1 butter
- 6 flour
- 1 salt
- 1 cake yeast
- 2 sour cream
- 3
Instructions:
1. Combine pineapple, apricots and sugar in saucepan.
2. Cook untl thickened, stirring frequently.
3. Cool.
4. Cut shortening and butter into flour and salt in bowl.
5. Combine yeast with sour cream and egg yolks in a bowl., mix well.
6. Add to crumb mixture and mix well.
7. Chill for 3 hours or overnight.
8. Roll on sugared surface and cut into 3" squares.
9. Spoon fruit filling into centers of squares, bring up edges to enclose filling and seal.
10. Place on cookie sheet.
11. Bake at 350° for 10-12 minutes or until golden brown.
12. Remove to wire racks and cool completely.
Title: Sunflower Cookies for Kids! by --Tasty--
Ingredients:
- 12 Cream Cheese Frosting
- 180
- 1
Instructions:
1. Note: each cookie will require approximately 15 candy corns. All amounts given in the ingredients' list are estimated.
2. Bake your favorite batch of cookies-sugar, snickerdoodles, etc. For inspiration, see Recipe #181269.
3. After cookies have cooled, frost cookies with icing.
4. Petals: Place the candy corns with the pointy ends facing outward along the edges of the cookie, creating petals of the sunflowers.
5. Sunflower seeds: Place mini chocolate chips all over the center for the sunflower seeds.
6. Enjoy!
Title: Mini Key Lime Cupcakes
Ingredients:
- 1 instant vanilla flavor pudding and pie filling
- 1 1/2 key lime juice
- 1/4 lime juice
- 4 powdered sugar
- 1 1/2 water
- 1 eggs
- 1 1/3 key lime juice
- 1/2 lime juice
- 3 key lime zest
- 1 lime peel
- 1
- 1/2
Instructions:
1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes.
2. Let stand 3 minutes.
3. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
4. Heat oven to 375°F (350°F for dark or nonstick pans).
5. Place paper baking cup in each of 24 regular-size muffin cups.
6. Make cake batter as directed on box.
7. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.).
8. Refrigerate remaining batter.
9. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean.
10. Remove from pan to cooling rack.
11. Repeat with remaining baking cups and batter.
12. Cool cupcakes completely, about 15 minutes.
13. Remove cupcakes from baking cups.
14. Swirl about 2 teaspoons topping on top of each cupcake.
15. Stir frosting in container 20 times.
16. Gently stir in 1 tablespoon Key lime juice and the lime peel.
17. Spoon topping into 1-quart resealable food-storage plastic bag.
18. Cut 1/2-inch opening across bottom corner of bag.
19. Squeeze 1 rounded teaspoonful frosting from bag onto topping.
20. Garnish with fresh lime wedge, if desired.
21. Store in refrigerator.
Title: Yummy Apple Crisp
Ingredients:
- 4 -5 apples
- 3/4 sugar
- 1/2 flour
- 1/2 oats
- 1/3 canola oil
- 1 cinnamon
- 1 allspice
Instructions:
1. Core and slice your apples.
2. Add a very small amount orange juice to the apples (enough to coat them lightly).
3. Spread them out in a medium sized baking pan.
4. In a separate bowl, mix your dry ingredients.
5. Add in the canola oil and mix until you have a crumbly mixture that can be easily packed together in your hand.
6. Spread the mixture in the bowl over the apples.
7. Place in oven at 375°F and cook until the top is golden brown.
8. Enjoy!
Title: Sticky Date Pudding With Toffee Sauce
Ingredients:
- 180 dried dates
- 1 baking soda
- 50 unsalted butter
- 150 brown sugar
- 2 eggs
- 180 self raising flour
- 150 brown sugar
- 250 vanilla essence
- 1/2 unsalted butter
- 20
Instructions:
1. Preheat oven to 180*C/375*F.
2. Combine dates and baking soda in a heatproof bowl.
3. Pour over 250ml of boiling water.
4. Set dates aside till room temperature.
5. Cream together butter and sugar in a large bowl till pale.
6. Add eggs one at a time, beating until smooth.
7. Fold in flour then stir in date mixture, including the water.
8. Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
9. To make sauce, combine all ingredients over low heat, stirring until butter has melted.
10. Simmer for 5 minutes.
11. Serve hot!
Title: Easy Southern Peach Cobbler
Ingredients:
- 1 sugar
- 1 self-rising flour
- 1 egg
- 1/4 butter
- 2 cinnamon
- sugar
Instructions:
1. Mix 1 cup sugar, flour and egg together.
2. Pour peaches in 9X13 pan.
3. Pour sugar mixture over peaches.
4. Melt butter and pour over top.
5. Sprinkle top with sugar and cinnamon.
6. Bake at 350~ until done (20-40 minutes usually).
7. Fork to test doneness of dough.
Title: Buttermilk Cutouts
Ingredients:
- 2 white sugar
- 1/2 butter
- 1/2 shortening
- 2 eggs
- 5 flour
- 2 baking powder
- 2 baking soda
- 1/2 salt
- 1 vanilla
- 1 buttermilk
Instructions:
1. In a large bowl combine flour, baking powder, baking soda and salt; set aside.
2. Cream together sugar, butter, shortening, eggs and vanilla until light.
3. Add flour mixture alternating with buttermilk.
4. Add more flour if needed.
5. Refrigerate until well chilled.
6. Roll to desired thickness (approx. 1/4-in) and cut.
7. Bake at 350° for 8 minutes.
8. Be careful not to over bake.
9. Frost and enjoy.
10. *I have also made with all butter and all shortening, I like half and half the best.
Title: Holiday Rum & Raisin Cake
Ingredients:
- 2 golden raisins
- 1/4 light rum
- 3 flour
- 1/2 baking powder
- 1/4 salt
- 1 1/4 butter
- 2 3/4 sugar
- 5 eggs
- 1 vanilla
- 1
Instructions:
1. Combine raisins and rum; cover and stand until rum is absorbed.
2. Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
3. Beat on high speed for 5 minutes, scraping down sides often.
4. Add dry ingredients to creamed mixture alternatly with cream.
5. Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: t12 cup bundt pan – 70 to 80 minutes; or 2-6 cup bundt pan – 40 to 45 minutes.
6. This cake gets very brown on top. Cool 10 minutes, then remove from pans.
7. Brush with Rum & Butter Glaze.
8. Allow cake to absorb and repeat until glaze is used up.
9. GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
10. Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.
Title: Creamy Rice Pudding
Ingredients:
- 1/2 short-grain rice
- 1 boiling water
- 1/3 sugar
- 1 cornstarch
- 1 salt
- 4 milk
- 1 nutmeg
- 1/2 raisins
- 2 vanilla extract
- 1 butter
- 2 cinnamon
- 1
Instructions:
1. Combine rice with boiling water in a medium-sized saucepan.
2. Cover.
3. Simmer gently 15 minutes or until water is absorbed.
4. Combine sugar with cornstarch and salt.
5. Whisk in 1 cup milk.
6. Stir until smooth.
7. Add sugar mixture along with remaining milk and cream to the saucepan with the rice.
8. Combine well.
9. Add nutmeg and raisins.
10. Stirring steadily, bring to a slow boil.
11. Cover, reduce heat to barest simmer, stir occasionally.
12. Cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy.
13. Beat egg yolks.
14. Remove pudding from heat.
15. Whisk a little of the pudding into the yolks.
16. Add yolk mixture to rest of pudding.
17. Cook 1 minute.
18. Remove from heat again.
19. Stir in vanilla and butter.
20. Transfer to a serving bowl and sprinkle top with cinnamon.
21. Serve hot or cold.
Title: Oatmeal Shortbread
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 vanilla
- 1 baking soda
- 2 rolled oats
- 1 flour
Instructions:
1. Cream butter and sugar, add vanilla and beat until fluffy.
2. Blend flour, baking soda, and rolled oats and then add to butter mixture.
3. Mix well.
4. Chill dough for 1 hour.
5. Roll dough into balls and flatten with a fork.
6. Bake on ungreased cookie sheet at 350 dgrees for 13 to 15 minutes until lightly browned.
Title: Plug's Apple Hand Cake
Ingredients:
- 2 sugar
- 1/2 eggs
- 3 tart apples
- 4 pecan pieces
- 1/2 golden raisin
- 1/2 flour
- 2 cinnamon
- 1 nutmeg
- 1/2 baking soda
- 2
Instructions:
1. Beat the sugar, oil and eggs together.
2. Stir in the apples, pecans & raisins.
3. Add sifted, dry ingredients, mixing well.
4. Pour into a greased 9x13" baking pan.
5. Bake at 350º for 45 - 60 minutes or until it tests done (or smells done).
6. Optional: Can also stir into batter 1/2 cup chopped dates and/or 1/2 cup coconut.
Title: Fluffy Lemon Pie
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 nonfat milk
- 1 reduced fat graham cracker crust
- 1
Instructions:
1. Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes.
2. Let stand for 2 minutes (pudding will be stiff).
3. Fold in half of the whipped topping.
4. Spread into crust. Top with remaining whipped topping.
5. Cover and chill for 2-3 hours or until set.
Title: Anzac Biscuits
Ingredients:
- 1 plain flour
- 1 rolled oats
- 1 caster sugar
- 3/4 lemon rind
- 1 butter
- 125 golden syrup
- 2 bicarbonate of soda
- 1 boiling water
- 1
Instructions:
1. Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Sift flour into a bowl. Add oats, coconut, sugar and lemon rind. Stir to combine. Make a well in centre.
2. Place butter and golden syrup in a microwave-safe bowl. Microwave on high (100%) for 30 seconds or until butter has melted. Stir to combine. Combine bicarbonate of soda and boiling water in a bowl. Add to butter mixture. Stir to combine. Add to flour mixture. Stir to combine.
3. Roll level tablespoons of mixture into balls. Place balls, 3cm apart, slightly flattened, on prepared trays. Bake for 13 to 15 minutes, swapping trays halfway during cooking, or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
Title: Cream Puffs With Custard Filling
Ingredients:
- 1/2 water
- 1/4 margarine
- 1/2 eggs
- 2 margarine
- 2 cornstarch
- 1/4 sugar
- 3/4 salt
- 1/2 milk
- 2 vanilla
- 2
- 1
Instructions:
1. For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
2. Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
3. Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
4. Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
5. Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
6. For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
7. Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.
Title: Peppermint
Ingredients:
- 1 butter
- 6 confectioners' sugar
- 1/2 heavy cream
- 2
Instructions:
1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the cream and peppermint.
2. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
3. Chill for about 15 minutes in the refrigerator before using, and only use to ice COLD cupcakes.
Title: Swiss Almond Apple Cake
Ingredients:
- 2/3 sugar
- 1/2 butter
- 2 eggs
- 2 lemon juice
- 2 flour
- 2 baking powder
- 1/4 salt
- 1/4 apples
- 4 sugar
- 1 sour cream
- 1/2 eggs
- 1/2 flour
- 2 lemon peel
- 2 powdered sugar
- 1 lemon juice
- 1/4
- 1 -2
Instructions:
1. Heat oven to 350°.
2. Grease and flour 9 or 10 inch springform pan.
3. In large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
4. Add 2 eggs and 2 tablespoons lemon juice; beat until well blended.
5. In small bowl, combine 2 cups flour, baking powder and salt; mix well.
6. Add to egg mixture; beat at low speed until well blended.
7. Spread in greased and floured pan.
8. Spoon preserves over batter; carefully spread to cover.
9. Top with apple slices; slightly press into batter.
10. In medium bowl, combine all topping ingredients; blend well.
11. Pour over apples.
12. Bake at 350° for 55-65 minutes or until apples are tender, edges are light golden brown and toothpick comes out clean.
13. Cool 10 minutes.
14. Carefully remove sides of pan.
15. In small bowl, blend all glaze ingredients until smooth; drizzle over cake.
16. Serve warm or cool.
Title: Grain-Free Cheesecake Brownies
Ingredients:
- 1 almond butter
- 2 eggs
- 1/3 cocoa powder
- 1/2 coconut milk
- 1/2 brown sugar
- 1/4 salt
- 1/3 chocolate chips
- 8 cream cheese
- 1 egg
- 1/3 brown sugar
- 2 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Mix all the brownie ingredients until well combined and pour into a greased 9x9" baking dish.
3. Beat the cream cheese until smooth, then add the remaining cheesecake ingredients and mix until combined.
4. Place dollops of the cheesecake mixture on top of the brownie mixture.
5. Swirl the cheesecake into the brownie using a knife or toothpick.
6. Bake for about 35 minutes, until the top is slightly cracked.
7. Refrigerate and serve chilled.
Title: Hazelnut Shortbread
Ingredients:
- 1 1/2 hazelnuts
- 1 1/4 all-purpose flour
- 1/2 sugar
- 2 sugar
- 1/8 salt
- 10 unsalted butter
- 4 vegetable shortening
- 1
Instructions:
1. Heat oven to 350 degrees. Butter and flour two 9-inch round cake pans.
2. Process nuts, flour, sugar, and salt in food processor with on/off pulses until nuts are ground to powder. Pour in butter; process with pulses until well blended.
3. Divide dough in half and press firmly and evenly in pans. Cut each circle into 12 wedges.
4. Bake until set and very pale tan, 20-23 minutes. Transfer to wire rack. Recut wedges and let cool slightly.
5. Place plate slightly smaller than cake pans directly on each shortbread. Carefully invert and remove pans.
6. Heat chocolate and shortening in top of double boiler over simmering water until smooth and shiny. Pour into narrow cup about 3 to 4 inches deep.
7. Dip tip of each wedge into warm chocolate. Place on wire rack to cool until chocolate sets. Store in airtight containers.
Title: Blueberry Orange Cobbler
Ingredients:
- 1 butter
- 4 fresh blueberries
- 1/2 vanilla extract
- 1/3 whole wheat flour
- 1 baking powder
- 1 1/2 sea salt
- 3 butter
- 1/2
- 1
- 6
- 3/4
Instructions:
1. Heat oven to 425°F; spray 10-inch deep dish pie plat with non-stick cooking spray.
2. In bowl, toss together blueberries, maple sugar, orange juice, and vanilla. Let stand 15 minutes.
3. Pour into pie dish and bake 12 minutes.
4. In separate bowl, whisk together flour, baking powder, salt, and sugar. Grate frozen butter over flour mixture and stir. Add orange juice and loosely blend. Do not overmix.
5. Spoon dollops batter over baked blueberries. Sprinkle with sugar.
6. Bake 10-15 minutes until top is golden and fruit is bubbly.
Title: Easy Vegan Chocolate Frosting
Ingredients:
- 1 Hass avocado
- 1/4 maple syrup
- 3 cocoa powder
- 2 vanilla extract
- 1 salt
Instructions:
1. Peel and husk out the center of the avocado, then plop it into a food processor. Pulse 2-3 times to mush it up a little.
2. Add the cocoa powder, maple syrup, vanilla, and just a pinch of salt and process until smooth.
3. You can also double this recipe by just doubling everything using 2 avocadoes, or, doubling the syrup, cocoa powder, and vanilla and using just 1 gigantor greenskin avocado.
Title: Pineapple Filling for Cakes (Low Fat)
Ingredients:
- 1/2 sugar
- 1/4 all-purpose flour
- 1/3 fresh lemon juice
- 1 crushed pineapple
- 1
- 1/2
Instructions:
1. In a saucepan, combine sugar, flour, pineapple juice and egg yolk; cook over low heat until thickened (stirring frequently).
2. Remove from heat, and stir in lemon juice and crushed pineapple; mix to combine.
3. Allow to cool before filling cake.
4. Delicious!.
Title: Lemon Sables
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1/2 white sugar
- 2 lemons, zest of
- 3 flour
- 2 baking powder
- 2
Instructions:
1. In a mixing bowl beat butter until creamy. Beat in sugars and lemon zest until well combined. Beat in eggs until well combined.
2. Sift flour and baking powder together and beat the flour mixture into cookie batter until well combined.
3. Shape the dough into logs and wrap in wax paper; refrigerate for a couple of hours and then slice.
4. Bake at 350°F for 12-15 minutes.
Title: Cran-Apple Muffincake
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 sugar
- 1/2 pecans
- 1 baking powder
- 3/4 butter
- 1/2 tart cooking apple
- 1 egg
- 1 vanilla
- 1 fresh cranberries
- 1 powdered sugar
- 1/2
- 2 -3
Instructions:
1. Heat oven to 350°F.
2. Combine flour, sugar, pecans and baking powder in large bowl. Set aside.
3. Combine fat free half & half, butter, apple, egg and vanilla in medium bowl. Stir into flour mixture just until moistened. Gently stir in cranberries.
4. Spread batter into greased and floured 9-inch round cake pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool 10 minutes; remove from pan.
5. Combine powdered sugar and enough fat free half & half for desired glazing consistency in small bowl. Drizzle over warm cake.
Title: Linzer Torte Cookies
Ingredients:
- 3/4 butter
- 1 white sugar
- 1 egg
- 1 lemon
- 2 all-purpose flour
- 3/4 ground cinnamon
- 1 ground cloves
- 1/8
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour,nut flour, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together.
3. Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bakes. Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and top with the cookies that have shapes cut out.
Title: Pluffs
Ingredients:
- 8 cream cheese
- 2/3 sugar
- 8 Cool Whip
- 2 mandarin oranges
- 1 puff pastry
- 2 sugar
Instructions:
1. Combine 2/3 cups sugar and cream cheese and mix well.
2. Add Cool Whip and mix gently to combine.
3. Gently fold in Mandarin oranges.
4. Refrigerate for at least two hours.
5. Defrost pastry sheets at room temperature for 20 minutes.
6. Cut each sheet into three long strips (on the fold lines).
7. Cut each strip into 6 pieces.
8. You will end up with 36 rectangles.
9. Using the remaining 2 Tbs sugar dust each piece with sugar.
10. Transfer to greased cookie sheet and bake at 400 degrees for 15 minutes or until pastry stops moving.
11. Cool puffs then separate each puff into two rectangles.
12. Fill with filling and refrigerate till ready to serve.
Title: Vegan Dark Chocolate Brownies
Ingredients:
- 1 1/2 oats
- 1/2 whole wheat flour
- 1 pears
- 2 -3 apple
- 2 carrots
- 1 1/2 ground flax seeds
- 1 eggs
- 1 vanilla
- 2 salt
- 5 -7 bittersweet chocolate chips
- 3/4 - 1 marshmallows
- 1/2 - 1 dates
- 1/2 hot water
- 1/2 sugar
- 6 coconut milk
- baking soda
- water
Instructions:
1. Soak dates in 1 C warm water for 30 minutes- 1 hour (optional-can substitute 1/2 C sugar).
2. Preheat oven to 350 and grease a 9x13 pan (for thinner brownies). For thicker brownies (over 1/2") use a smaller pan.
3. Create flax eggs-combining ground flax with 6 T water. Stir and let set for 15 minutes.
4. In a food processor, combine dates, soaking water, pears, and carrots. Blend until pureed.
5. In a mixing bowl, combine dry ingredients (cocoa powder, flours, salt, baking soda). Stir to combine and mix in wet ingredients (milk, pureed mixture, vanilla, flax eggs).
6. Fold in chocolate chips and pour into baking pan.
7. Bake at 350 for 20-25 minutes until middle is mostly set. Top with marshmallows and broil for 1-2 minutes until browned.
8. Remove and enjoy!