lumicero/recipes-ing2inst huggingface dataset:
Title: Blackberry Jam Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking soda
- 1/2 cinnamon
- 1/4 ground nutmeg
- 1/2 salt
- 6 butter
- 1/3 light brown sugar
- 1 egg
- 1 vanilla extract
- 1/3 buttermilk
- 2/3
Instructions:
1. Preheat oven to 350*.Line 12 muffin tins with paper liners.
2. In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
3. Set aside.
4. In a medium bowl, beat butter till light and fluffy.
5. With mixer on high, gradually beat in sugar, till light and fluffy --
6. Lower mixer speed to medium -- beat in egg, and the vanilla, lower the mixer spped to low.beat in flour mixture alternately with buttermilk, just till blended.
7. Blend in jam until almost but not quite blended.
8. Spoon into prepared muffin tins.
9. Bake until tips of cakes are spingy.about 20 minutes.
10. cool in tins on wire rack.
Title: Polvorones (Mexican Wedding Cakes)
Ingredients:
- 1 butter
- 1/2 margarine
- 1 granulated sugar
- 1/2 vanilla
- 2 flour
- 1 walnuts
- powdered sugar
Instructions:
1. In a large mixing bowl beat margarine'til softened.
2. Add sugar; beat'til fluffy.
3. Stir in flour, nuts and a dash of salt.
4. Cover; chill 1 hour.
5. Heat oven to 350 degrees.
6. Shape dough into 1" balls.
7. Bake on ungreased cookie sheet for 15 minutes or until lightly browned.
8. Cool on cookie sheet for 5 minutes; remove and roll in powdered sugar.
9. Let cool completely and roll again in powdered sugar.
Title: Aunt Ruth's Rhubarb Torte
Ingredients:
- 1 sugar
- 3 cornstarch
- 4 rhubarb
- 1/2 water
- 2 -3 mini marshmallows
- 1 instant vanilla pudding
- 1/2
- 1 1/2
- 1
Instructions:
1. Combine sugar& cornstarch.
2. Stir in rhubarb& water.
3. Cook& stir over medium heat until thickened.
4. Reduce heat, cook 2-3 minutes longer.
5. Add food coloring.
6. Spread on graham wafer crust and let cool.
7. Fold marshmallows into whipped cream and spoon over rhubarb mixture.
8. Prepare pudding according to package instructions and spread over all.
9. Sprinkle with graham wafer crumbs.
10. Chill (Best chilled overnight).
Title: Raisins Almond Bars
Ingredients:
- 1 flour
- 1 salt
- 1/2 baking powder
- 1/2 baking soda
- 1/2 raisins
- 1 cinnamon
- 1 shortening
- 1/2 egg
- 1 brown sugar
- 1 vanilla
- 1
Instructions:
1. in a mixing bowl, combine all dry ingredients--flour, salt, baking soda, baking powder, cinnamon, almonds and raisins.
2. In a another bowl cream shortening and, brown sugar and then add the egg. Beat well until very fluffy.
3. Add the dry ingredients and mix very well.
4. Place into a well greased and, floured 9- inch square baking pan. Press batter down with spoons or your hands.
5. Top with 3 tsp white sugar and 1 tsp cinnamon. Mix together and sprinkle all over the top of the square.
6. Bake in a preheated oven 375°.
Title: Anna's Birthday Pound Cake
Ingredients:
- 1 butter
- 2 granulated sugar
- 3 eggs
- 1 vanilla extract
- 6 flour
- 1 baking powder
- 3 1/4 baking soda
- 1/4 salt
- 1/4
- 1/8
Instructions:
1. Preheat oven to 300. With non-stick cooking spray, spray and flour a Bundt pan.
2. In a large mixing bowl, cream butter, sugar and agave nectar.
3. Add yogurt and eggs, one at a time. Stir in vanilla.
4. In a separate bowl, sift together remaining dry ingredients. Gradually add to creamed mixture until thoroughly combined.
5. Pour into prepared pan. Bake 60-75 minutes or until a toothpick inserted in middle of cake comes out clean. Cool completely, before removing from pan.
Title: Finger Bananas With Cheese
Ingredients:
- 12 bananas
- 2 butter
- parmesan cheese
Instructions:
1. Peel the bananas & slice in half lengthwise. Brown to a golden color in butter in frying pan over moderate heat.
2. Drain on paper towel. Set on a platter & sprinkle with cheese.
Title: Healthy No Bake Protein Cookies
Ingredients:
- 1 crunchy peanut butter
- 1 honey
- 1 oatmeal
- 1 cinnamon
- 3/4
- 3
Instructions:
1. Heat peanut butter and honey in microwave until runny, then add all else. Mix well, form into balls and cool.
2. I used a combination of dried cherries and dried apricots. You could use anything that you like.
Title: Double Chocolate Krinkle Fudge Cookies
Ingredients:
- 2 butter
- 1 margarine
- 1 flour
- 2 sugar
- 2 eggs
- 4 vanilla
- 2 baking soda
- 2 salt
- 1/2 powdered sugar
- 1
Instructions:
1. Stir melted chocolate chips, butter and cocoa together. Add eggs, vanilla, baking soda , salt and sugar. Mix til well blended. Add flour slowly as not to have a mess everywhere. Cover and refrigerate until firm, about 3 hours.
2. Heat oven to 300°F Use partchment paper on cookie sheets. Shape dough into 1 inch balls. Roll in sifted powdered sugar. Place 3 inches apart on cookie sheet.
3. Bake 15 minutes until tops start to crackled appearance and are set. Remove whole sheet of paper with cookies on it to cool. Cool completely. Makes appox. 2 1/2 doz. Depending on how many you eat. LOL.
Title: Hazelnut Meringues With Cream Cheese and Berries
Ingredients:
- 3 caster sugar
- 3/4 ground hazelnuts
- 1 light cream cheese
- 250 passion fruit pulp
- 2 berries
- 250
Instructions:
1. Beat egg whites to stiff peaks in a large mixing bowl.
2. Gradually add castor sugar whilst still beating until thick and glossy.
3. Gently fold through the ground hazelnuts.
4. Place tabelspoons of meringue mix onto lined baking tray and spread out to about 10cm.
5. Using the back of a spoon, make slight indentations into the top of each meringue.
6. Bake at 120c for 40-45 minutes or until firm.
7. Cool in the oven with the door ajar.
8. Mix together the cream cheese, icing sugar, and passionfruit until smooth.
9. Spread evenly over the cooled meringues.
10. Top with fresh berries and drizzle with extra passionfruit.
Title: Brandy Balls
Ingredients:
- 2 1/2 powdered sugar
- 1 pecans
- 1/2 brandy
- 1/4 granulated sugar
- 1/4
- 2
Instructions:
1. In a bowl combine, wafer crumbs, powdered sugar, cocoa, and pecans.
2. Stir in brandy or whiskey and add Karo syrup. Stir until well mixed.
3. Roll into small balls.
4. Roll in granulated sugar.
5. Store in refrigerator in a tightly covered container.
Title: Vegan Chocolate Chip Cookies
Ingredients:
- 3/4 flax seeds
- 2 white sugar
- 1/2 brown sugar
- 1 pure vanilla extract
- 1 all-purpose flour
- 3 baking soda
- 2 1/2 salt
- 1
- 3/4
Instructions:
1. Preheat oven to 375°F
2. In a large bowl, cream together margarine and "flax eggs" until the flax eggs are evenly distributed throught the margarine. Add the white and bown sugar and beat until smooth. Beat in the vanilla and the soy/rice milk [or water].
3. In another bowl, mix dry ingredients together. Stir dry ingredients into the sugar mixture. The batter should be pretty stiff; using a hand mixer will make this step a lot easier.
4. Finally, fold in chocolate chis. Drop by spoonfuls onto cookie sheets.
5. Bake for 10-13 minutes or until edges are golden. Remove from baking sheet to cool on wire racks.
Title: Sunny Upside-Down Cake
Ingredients:
- 18 eggs
- 2 water
- 1/3 orange gelatin
- 1/3 pineapple rings
- 3 maraschino cherries
- 20 Cool Whip
- 10
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Prepare cake batter using the eggs, oil and water; set batter aside. Spray 13 x 9-inch baking dish generously with cooking spray. Sprinkle dry gelatin mix onto bottom of dish. Top with pineapple rings; place cherry in center of each ring.
2. Pour batter evenly over fruit in dish.
3. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Loosen cake from sides of dish. Invert onto serving platter; gently remove dish. Cool completely. Serve topped with the whipped topping.
Title: Coconut Cake
Ingredients:
- 4 sugar
- 100 coconut flakes
- 100 walnuts
- 100 dark chocolate
- 150 walnuts
- 10
Instructions:
1. Heat oven at 180°C.
2. Beat eggwhites and sugar until stiff.
3. Fold in coconut and nuts.
4. Bake in round 26cm tray for 25 minutes.
5. Melt chocolate in bain marie and cover the cake with chocolate.
6. Decorate with walnut-halfes.
7. Serve with whipped cream.
Title: Raspberry and Pear Crumble
Ingredients:
- 4 pears
- 2 frozen raspberries
- 1/3 brown sugar
- 2 all-purpose flour
- 1/2 ground nutmeg
- 3/4 all-purpose flour
- 3/4 brown sugar
- 3/4 butter
- 1/3 margarine
Instructions:
1. Preheat oven to 350°.
2. In a large mixing bowl, combine the pears, raspberries, brown sugar, flour, and nutmeg; toss to blend; spoon into an ungreased 8-inch square baking dish.
3. In another large bowl, combine the flour, oats, and brown sugar; mix well.
4. Drizzle in the melted butter and mix until the mixture is crumbly.
5. Sprinkle topping over fruit.
6. Bake for 45 to 50 minutes or until bubbly, golden brown and fruit is tender.
Title: Pistachio Pudding
Ingredients:
- 1/2 pistachio nut
- 1/3 water
- 2 cornstarch
- 2 salt
- 2 pure vanilla extract
- 1/3 unsalted butter
- 2 pistachio nut
- 1
- 2
- 1/2
Instructions:
1. To make the Pistachio Paste: place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth. Easy!
2. To make the Pudding: Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot.
3. While milk is heating, whisk together sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.
4. Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. You might also want to use a heat-proof spatula to stir the mixture, ensuring that the sides and corners of the pan aren’t burning. Boil for about 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. This will ensure that any cooked egg bits don’t make it into the finished pudding. Press the pudding through the strainer. Add a few of the pistachio nut bits that the strainer catches, back to the pudding if you’d like.
5. Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.
6. Top with lightly sweetened whipped cream and chopped pistachios. Make fresh homemade whipped cream, you won't regret it!
7. Pudding will last, covered in the refrigerator, for up to 4 days.
Title: Steamed Cafe Sponge Pudding with Cocoa Sauce
Ingredients:
- 2 vegan margarine
- 2 soft brown sugar
- 2 eggs
- 1/3 unbleached all-purpose flour
- 3/4 baking powder
- 6 milk
- 1 milk
- 1 1/4 light brown sugar
- 1 cornstarch
- 1 water
- 2
- 4
Instructions:
1. First grease a 2 cup heatproof bowl.
2. In a medium bowl, cream your margarine and sugar until the are light and fluggy, and then beat your eggs into this mixture.
3. Next, stir in the flour a little at a time, and then add the baking powder.
4. Stir in milk and coffee extract, combining until it forms a smooth batter.
5. Spoon this mixture into the prepared heatproof bowl, and cover the bowl with a pleated piece of baking parchment, and then a pleated piece of foil, making sure to form it around the bowl, and then secure with string.
6. Place bowl in a steamer or large pan and half fill steamer or pan with boiling water.
7. Cover the steamer or pan for 1-1 1/4 hours, until cooked through.
8. For the sauce, put milk, brown sugar and cocoa in a medium saucepan and heat on low just until the sugar dissolves.
9. Blend the cornstarch with 4 tablespoons cold water to make a smooth paste, and stir into the pan.
10. Turn heat up (med-high) and bring to a boil, stirring until smooth and thickened.
11. Reduce to low-med and cook over gentle heat for 1 minute.
12. When 1-1 1/4 hour (s) has passed, remove the string, foil, and paper, and turn the Sponge pudding out onto a serving plate and spoon sauce over the top.
13. Serve immediately.
14. (NOTE: the pudding is covered with pleated paper and foil to allow it to rise. It will not rise if you do not do this properly.) The foil reacts with the steam and must therefore not be placed directly against the pudding-- be sure to place the paper under the foil.
Title: Valentine's Day Chocolate Chip Heart Cookies (Cookie Mix)
Ingredients:
- 1 all-purpose flour
- 1/4 butter
- 1/2 margarine
- 1 egg
Instructions:
1. Heat oven to 375°F
2. In medium bowl, stir cookie mix, flour, butter and egg until well blended.
3. Roll into 1 1/4-inch balls.
4. Spray cookie cutter with cooking spray; place on ungreased cookie sheet.
5. Press dough ball evenly into cutter.
6. Remove cutter; reshape dough if necessary.
7. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet.
8. Spray cookie cutter as needed with cooking spray.
9. Bake 6 to 8 minutes or until light golden brown.
10. Cool 2 minutes; remove from cookie sheet.
Title: Green Tea Crepe W/ Red Beans
Ingredients:
- 1 1/2 milk
- 6 sugar
- 8 eggs
- 2 all-purpose flour
- 1 Cool Whip
- 1
- 2
Instructions:
1. In a bowl add milk, sugar, and matcha powder, whisk together until matcha is completely dissolved. Whisk in eggs one at a time. Add flour while continually whisking to prevent lumps. Additional milk may be needed if batter is too thick.
2. Heat up shallow crepe pan over high heat. Add enough butter to lightly coat pan (about 1 teaspoon), or use an oil spray. Pour half a cup of crepe batter into pan, move pan around to spread evenly. After 10-15 seconds flip crepe to finish cooking.
3. Fill crepe with red bean paste (or whatever you desire) and fold over all sides. Serve with cool whip or ice cream on top, dust with matcha powder.
Title: Low Fat Mocha Brownie Torte
Ingredients:
- 1 Cool Whip Free
- 3 instant coffee
- 3 vanilla
- 2 hot water
- 2/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix 2 T instant coffe and 2/3 cup water in large mixing bowl.
3. Add brownie mix and vanilla, stir until well mixed.
4. Spray two 9 x 9 pans with cooking spray, split brownie mix between two pans.
5. Bake at 350 degrees for 20-25 minutes or until cooked through.
6. Prepare icing by mixing cool whip with remaining 1 T instant coffee, add toffee if desired.
7. Let brownies cool completely, remove from pans.
8. Ice top of one brownie with icing, stack the other brownie on top, finish icing top and sides.
9. Chill for 1 hour, serve.
Title: Cream Cheese Refrigerator Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 3 cream cheese
- 2 buttermilk
- 1 yogurt
- 2 vanilla
- 1/8 flour
- 1/2 baking soda
- 1/2 baking powder
- salt
Instructions:
1. Blend until creamy the butter, sugar and egg. Beat cream cheese into this mixture, mixing in the buttermilk and vanilla also.
2. Beat in the flour, baking soda, baking powder and salt.
3. After being chilled (a couple of hours or so) this dough may be rolled to paper thinness, cut into shapes and baked.
4. Sprinkle before baking with sugar and cinnamon. Preheat oven to 350ºF and bake from 12 to 15 minutes.
Title: Cappuccino Stars
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 2 instant espresso coffee powder
- 1/4 cinnamon
- 3 butter
- 3 margarine
- 1/2 granulated sugar
- 1 egg
- 1/2 vanilla
- 2 chocolate-covered coffee beans
Instructions:
1. Stir together the flour, baking powder, salt, espresso powder and cinnamon.
2. Cream together the butter, margarine and sugar; beat in egg and vanilla.
3. Stir in flour mixture.
4. Shape dough into ball, cover in plastic wrap and chill several hours.
5. Fill a cookie gun fitted with the star template, or fill a pastry bag fitted with a large star tip, with the dough.
6. Press or pipe dough out onto ungreased cookie sheets.
7. Bake at 350 degrees for 10-12 minutes.
8. Cool completely and spoon a small dab of white frosting (you may tint any color, if you wish) in the center of each star and top each with a chocolate-covered coffee bean.
Title: Chocolate Fondue
Ingredients:
- 3 1/3 bittersweet chocolate chips
- 1/4 heavy cream
- 1 heavy cream
- 3 brandy
- 1 cognac
- 1 brandy
- 2 cognac
- 1/4 brewed coffee
- 1 1/2 brewed coffee
- 1 ground cinnamon
- 1 fresh strawberries
- 12 marshmallows
Instructions:
1. combine chocolate, cream, brandy, coffee and cinnamon in a fondue pot over a low flame.
2. Heat until melted, stirring occasionally.
3. Serve at once.
Title: Aunt Marianne's Gingerbread Cookies
Ingredients:
- 5 all-purpose flour
- 1 baking soda
- 1 salt
- 2 powdered ginger
- 2 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 1 vegetable shortening
- 1 1/4 molasses
- 2 eggs
Instructions:
1. Mix flour, salt and spices.
2. Melt shortening in saucepan. Cool.
3. Add sugar, molasses and eggs to saucepan, mix well.
4. Add 4 cups of dry ingredients, mix well.
5. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients.
6. Roll 1/4" thick for cut-out cookies. Bake 15-20 minutes.
Title: Peanut Butter 'n' Jelly Mini Cakes
Ingredients:
- 3/4 peanut butter
- 1/2 brown sugar
- 1/4 margarine
- 1/4 butter
- 1 milk
- 1 egg
- 1 1/2 vanilla
- 2/3 oats
- 1/2 flour
- 1/8 baking soda
- 1/3 salt
Instructions:
1. Heat oven to 350 degrees.
2. Line 30 mini muffin pan cups with paper baking cups.
3. Beat together peanut butter, brown sugar and margarine until creamy.
4. Add milk, egg, and vanilla; beat well.
5. Add combined oats, flour, baking soda, and salt; mix well.
6. Press rounded teaspoonfuls of dough into each muffin cup.
7. Make shallow indentation in center of dough; fill with 1/2 teaspoon preserves.
8. Bake 14 to 16 minutes or until edges are light golden brown.
9. Cool 5 minutes in pan; remove to wire rack.
10. Cool completely.
11. Store tightly covered.
12. FOR BAR COOKIES:
13. Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
14. Make 30 evenly spaced shallow indentation (5 across and 6 down) in dough.
15. Fill each indentation with 1/2 teaspoon preserves.
16. Bake 18 to 20 minutes or until edges are light golden brown.
17. Cool completely on wire reack.
18. Cut into bars.
Title: Raspberry Chocolate Cake (Vegan)
Ingredients:
- 3 cake flour
- 1 1/2 baking soda
- 2 sea salt
- 1 cocoa powder
- 1/2 vanilla extract
- 1/4 unsweetened applesauce
- 1/2 apple cider vinegar
- 1 water
- 2 soy margarine
- 2 soymilk
- 2 vegan powdered sugar
- 1/2 vanilla
- 1/4 semisweet vegan chocolate chips
- 3
- 1 1/2
- 1/2
Instructions:
1. For the cake:
2. Preheat your oven to 350'F. Grease and flour two 8" baking pans.
3. Mix the first 5 ingredients together, then combine the wet ingredients in a separate bowl and mix into the dry.
4. I used my Kitchen Aid mixer to do this as it really beats the batter good. Beat for 1-2 minutes until everything is blended. I found the batter to be quite watery.
5. Pour into your prepared pans and bake on the middle rack in your oven for about 30 minutes.
6. Use a toothpick to test the middle, if it comes out clean then the cakes are done.
7. Allow the cakes to cool for about 10 minutes and then invert onto wire racks and cool completely.
8. For the Butter Cream:
9. Cream the margarine and soy milk together in a mixer bowl.
10. Add half the powdered sugar and blend well. Add the remaining ingredients and beat with the electric mixer until light and fluffy.
11. To Assemble the Cake.
12. Once the cakes are cooled, place one of the cakes onto a serving plate and top with about 1/2 cup of your fruit preserves.
13. Spread one side of the other cake with the butter cream frosting and put the two pieces together so the frosting and preserves are in the middle of the cake.
14. You might want to add fresh fruit inside, but that's up to you.
15. Frost the top and sides of the cake and enjoy.
16. Bon Appetit!
17. Tip: You can increase the decadence by eliminating the apple sauce and use 3/4 cup of oil, or decrease the fat by eliminating the oil all together and add an extra 1/4 cup of apple sauce. This will lighten the calories but make the cake heavier.
Title: Milk Cake
Ingredients:
- 1 milk
- 4 butter
- 4 eggs
- 2 sugar
- 2 all-purpose flour
- 1 vanilla extract
- 1/4 salt
- 2 baking powder
Instructions:
1. Preheat oven to 350 degrees. Thoroughly grease a 9 or 10 inch tube pan. Heat the milk and butter together in a saucepan until the butter is melted and the mixture is lukewarm. In a large bowl, beat the eggs until foamy. Add the sugar gradually, as you beat, and beat until light and fluffy. Add the milk-butter mixture. Add the flour and beat well, and then beat in the vanilla and salt. Last of all, beat in the baking powder.
2. Pour and scrape the batter into the pan. Bake 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on rack.
Title: Bread Pudding
Ingredients:
- 5 -6 raisins
- 2/3 eggs
- 6 -8 milk
- 4 honey
- 1/3 cinnamon
- 1 vanilla
- 1 salt
- 1/2
Instructions:
1. Heat oven to 325.
2. Mix milk, honey, eggs, salt, vanilla, and cinnamon, beating well with egg beater.
3. Add bread crumbs and raisins.
4. Bake 60 minutes in 9"x13" pan.
5. For 10"x15" pan use 7-9 cups bread crumbs, about a cup of raisins, 9-12 eggs, 5-7 cups milk, 1/2 cup honey, 11/2 teaspoon cinnamon, 11/2 teaspoon vanilla, and 1 teaspoon salt.
Title: Honey-Nut Caramel Candy Bars
Ingredients:
- 1/4 butter
- 1 margarine
- 3 large marshmallows
- 3 raisins
- 1
- 36
Instructions:
1. Spray 13x9 pan with cooking spray.
2. In 3 quart saucepan, melt butter over medium-low heat.
3. Add marshmallows; cook, stirring frequently, until melted and mixture is smooth.
4. Remove from heat.
5. Stir in both cereals and the raisins until coated well.
6. Pour mixture into pan. With sprayed rubber spatula, spread evenly in pan, pressing lightly.
7. With handle of wooden spoon, make 36 deep indentations in 6 rows of 6 on top of bars. Place 1 candy in each indentation, pressing slightly.
8. Cool completely, about 1 hour.
9. Cut into brs with 1 candy in center of each.
Title: Guava Cheese
Ingredients:
- 1 guavas
- 1 sugar
Instructions:
1. Cut the guavas into quarters and remove the seeds.
2. Put the seeds in a sieve and add a small amount of water.
3. Rub into the sieve and press down with a flat spoon so as to extract the pulp surrounding the seeds, into a bowl kept below the sieve.
4. Blend the gauva pieces to a smooth pulp in your food processor.
5. Measure how many cups of pulp you have - include the pulp removed from around the seeds.
6. Put all the pulp into a large, flat, heavy-bottomed dish on a medium flame.
7. Add sugar to the amount of one cup less than the number of cups of guava pulp.
8. For example, if you had 6 cups of pulp, add 5 cups of sugar to it.
9. Cook, stirring frequently, till it becomes hard to stir and the guava cheese begins to come away from the sides of the pan.
10. Grease a platter and spoon the guava cheese onto it.
11. Spread into a thick layer.
12. Allow to cool a little and while still warm, cut into diamond shapes.
13. When completely cooled, store in an air-tight container.
Title: Chocolate Chocolate Chip Cake
Ingredients:
- 18 instant chocolate pudding mix
- 3 1/2 water
- 3/4 vanilla
- 1/4 sour cream
- 1 eggs
- 1 vanilla
- 4
- 1
Instructions:
1. Grease and flour bundt cake pan.
2. Mix all ingredients together except for the chocolate chips.
3. Beat for 3 minutes.
4. Fold in chocolate chips (batter will be very thick).
5. Pour into bundt pan.
6. Bake at 325 degrees for 1 hour.
7. Once it cools dust with powdered sugar if you'd like.
Title: Chocolate Rice Pudding
Ingredients:
- 4 cooked white rice
- 3/4 brown sugar
- 1/4 unsalted butter
- 3 vanilla
- 1 evaporated milk
- 2
- 1
Instructions:
1. Lightly grease or spray with cooking spray the inside of a 31/2- to 6-quart crockpot.
2. Combine all ingredients in the crockpot, cover the crockpot and cook on low for 21/2 to 3 hours, or until all the liquid has been absorbed. Stir before serving.
3. Serve either warm or chilled. To chill, allow the rice pudding to cool for about 2 hours, then spoon it into a bowl, cover and refrigerate until ready to serve. Serve with cream and a sprinkling of slivered almonds or nuts of your choice.