lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Deliciousness (Apple Kuchen)
Ingredients:
- 1 flour
- 1 sugar
- 1/4 salt
- 1/2 butter
- 1/2 flour
- 1/2 sugar
- 1/4 salt
- 4 butter
- 4 cooking apples
- 1/3 - 1/2 white sugar
- 1/2 light brown sugar
- ground cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Crust: Combine dry ingredients. Cut in butter until mixture resembles tiny peas. Pat into 7x11 inch brownie pan or 9 inch square pan. Set aside.
3. Streusel: Roughly work ingredients with fingers until combined and crumbly. Set aside.
4. Filling: Sprinkle apples with combined sugar and cinnamon and stir until coated.
5. Evenly spread apples into crust and sprinkle with streusel. Bake 45 to 50 mins or until brown and bubbly.
Title: Bread Pudding With Chocolate Chips and Warm Praline Sauce
Ingredients:
- 1/2 golden brown sugar
- 1/4 light corn syrup
- 2 unsalted butter
- 2 brandy
- 2 cinnamon sticks
- 1 rum
- 1 1/2 vanilla extract
- 1/8 ground nutmeg
- 1/3 pecans
- 1 bittersweet chocolate chips
- 1 pecans
- 1 sugar
- 4 eggs
- 1 1/2 unsalted butter
- 6 vanilla ice cream
- 1/2
Instructions:
1. Praline Sauce:.
2. Combine brown sugar, corn syrup, butter, brandy, cinnamon sticks, rum, vanilla extract, and nutmeg in heavy small saucepan. Bring to boil, stirring until brown sugar dissolves. Boil 1 minute. Mix in pecans. (Sauce can be made 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.).
3. Bread Pudding:.
4. Preheat oven to 350°F Butter 13x9x2-inch glass baking dish. Spread bread cubes in dish in even layer. Sprinkle chocolate chips and pecans over. Whisk milk, sugar, and eggs in large bowl to blend. Whisk in melted butter. Pour custard over bread mixture in dish. Let stand at room temperature until bread has absorbed almost all of custard, occasionally pressing bread cubes into custard, about 1 hour.
5. Bake pudding until top puffs up and is golden and crisp in places, about 1 hour 10 minutes. Cool at least 15 minutes. Serve with vanilla ice cream and warm praline sauce.
Title: Mother's Restaurant Bread Pudding
Ingredients:
- 1 eggs
- 10 homogenized milk
- 4 heavy cream
- 8 granulated sugar
- 2 nutmeg
- 4 cinnamon
- 1/2 imitation vanilla
- 3 pure vanilla extract
- 4 unsalted butter
- 1/2 unsalted butter
- 1 brown sugar
- 1/4 cinnamon
- 2 nutmeg
- 1/4 brandy
- 1/2
Instructions:
1. In a large mixing bowl, break bread into small pieces by hand.
2. In a separate mixing bowl, whisk eggs and pour over broken bread.
3. Add fruit cocktail to bread and mix by hand.
4. In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
5. Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
6. Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
7. Preheat oven to 350 degrees.
8. After an hour, check bread to make sure liquid is completely soaked into bread mixture.
9. Mix by hand and break up any remaining hard bread pieces.
10. Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
11. Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
12. Be careful not to overcook.
13. Serve hot and spoon bread pudding sauce over top (see recipe below).
14. *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
15. Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
16. Remove from heat and spoon over bread pudding.
17. Serve.
Title: Low-Fat Carrot Cake
Ingredients:
- 2 unsweetened applesauce
- 1 brown Sugar Twin
- 3 artificial sweetener
- 1/2 eggs
- 2 carrot
- 1 water
- 1/4 cake flour
- 1 1/2 salt
- 1/2 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 vanilla extract
- 2 walnuts
- 1/4 raisins
- 1/4 fat free cream cheese
- 8 sugar substitute
- 1 Cool Whip Lite
- 1/2
Instructions:
1. Preheat oven to 350 degree oven.
2. In a large bowl, combine vegetables oil, applesauce, brown sugar twin, and all but 1 Tablespoon of sprinkle sweet.
3. Add eggs, carrots and water.
4. Mix just to combine.
5. In a medium-size bowl, combine cake flour, salt, baking powder, baking soda and cinnamon.
6. Stir cake-flour mixture into carrot mixture.
7. Add 1 teaspoon vanilla extract, 2 Tablespoons walnuts and raisins.
8. Mix gently to combine.
9. Pour batter into an 8 x 8 inch baking dish sprayed with butter flavored cooking spray.
10. Bake 30 minutes or until toothpick inserted in center comes out clean.
11. Cool on wire rack.
12. In a medium bowl, stir cream cheese with a spoon until soft.
13. Add remaining 1 Tablespoon Sprinkle Sweet, remaining 1 teaspoon vanilla extract and Cool Whip Lite.
14. Mix gently to combine.
15. Spread mixture evenly over cooled cake.
16. Sprinkle remaining 2 Tablespoons walnuts evenly over top.
17. Refrigerate leftovers.
Title: Palo Chocolate Soufflé
Ingredients:
- 1 butter
- 6 sugar
- 1 milk
- 3 all-purpose flour
- 3 bittersweet chocolate
- 2/3 eggs
- 4
Instructions:
1. Preheat oven to 350°. Set a full kettle of water on to boil.
2. Butter six 4-ounce soufflé cups and coat with sugar; set aside.
3. Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to butter and heat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
4. Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
5. Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined.
6. Pour the batter into prepared soufflé cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
7. Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.
Title: Classic Mincemeat - Canadian Living
Ingredients:
- 6 golden delicious apples
- 2 raisins
- 2 sultanas
- 2 currants
- 1 3/4 brown sugar
- 1/2 butter
- 1 lemon rind
- 1/4 lemon juice
- 3/4 apple cider
- 3/4 cinnamon
- 2 nutmeg
- 2 ground cloves
- 1 allspice
- 1 salt
- 1 rum
- 1/2 brandy
Instructions:
1. In Dutch oven, combine apples, raisins, lexia raisins, currants, brown sugar, suet, candied peel, lemon rind and juice, cider, cinnamon, nutmeg, cloves, allspice and salt, bring to boil.
2. Reduce heat and simmer until thickened and syrupy, about 45 minutes. Stir in rum; let cool. (Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.).
Title: Whole-Grain Chippers
Ingredients:
- 1 unsalted butter
- 1 brown sugar
- 2/3 granulated sugar
- 2 eggs
- 1 baking soda
- 1 vanilla extract
- 1 salt
- 2 old fashioned oats
- 1 all-purpose flour
- 1 whole wheat flour
- 1 sunflower seeds
- 1
Instructions:
1. Preheat oven to 375 degrees F, & lightly grease cookie sheets OR line them with parchment paper.
2. In large bowl, beat butter, sugars & eggs until light & fluffy.
3. Beat in baking soda, vanilla & salt.
4. Blend in oats & flours to make stiff dough.
5. Stir in chocolate chips.
6. Shape mounded teaspoonfuls of dough into balls.
7. Roll balls in sunflower seeds.
8. Place balls 2" apart on prepared cookie sheets.
9. Bake 8-10 minutes or until firm, but DO NOT OVERBAKE!
10. Leave on cookie sheets, & let cool 2 minutes, before transfering cookies to wire rack to cool completely.
Title: Old Fashioned Chocolate Sugar Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1 salt
- 1/2 butter
- 1/2 sugar
- 1 1/2 granulated sugar
- 1/2 vegetable shortening
- 1/2 egg
- 1 vanilla extract
- 1 1/2 butter
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease cookie sheets with butter or no-stick vegetable oil spray.
3. Mix butter, shortening, sugar, egg, and vanilla in a mixing bowl until creamy. Slowly stir in cocoa, flour, baking soda, and salt.
4. Roll 1/2 inch balls of dough and dip them in the granulated sugar to coat them.
5. Arrange cookies 2 inches apart on a greased cookie pan (I used butter, you could also use non-stick vegetable spray).
6. Cook for 5-6 minutes, allow to cool completely.
Title: Chocolate Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 3/4 butter
- 3/4 margarine
- 1/4 sugar
- 1/2 brown sugar
- 1 egg
- 2 vanilla
- 1/2 baking soda
- 1 1/4 flour
Instructions:
1. Heat oven to 375 degrees.
2. Beat peanut butter and butter in bowl until creamy.
3. Add sugar, brown sugar, cocoa, egg, vanilla and baking soda until fluffy.
4. On low speed blend in flour just until blended.
5. Roll rounded tablespoons full into 1 1/4 inch balls.
6. Place 1 1/2 inches apart on baking sheet.
7. Flatten with fork making crisscross design.
8. Bake 8-10 minutes until top looks dry.
9. Cool.
Title: Triple Threat Ginger Nut Biscotti
Ingredients:
- 1 3/4 flour
- 1 baking powder
- 3/4 ground ginger
- 1/4 salt
- 1 fresh ground pepper
- 5 unsalted butter
- 1 sugar
- 2 eggs
- 1 fresh ginger
- 1 vanilla extract
- 1/3 ginger
- 1/2 cashews
- 1/2 pistachios
Instructions:
1. Preheat oven to 325°F; line a baking sheet with parchment paper.
2. In a medium mixing bowl, stir together the flour, baking powder, ground ginger, salt and pepper. Sift onto a piece of wax paper. Set aside.
3. Cream the butter and sugar at medium speed, about 1 minute, or until well-blended.
4. Add the eggs one at a time, beating well after each addition and scraping the sides as necessary.
5. Add the fresh ginger and vanilla extract. At low speed, add the flour mixture, mixing just until blended.
6. Stir in the uncrystallized ginger and nuts and mix until combined.
7. Scrape the dough out onto the parchment-lined baking sheet.
8. Moisten your hands with water and shape the dough into a 12-inch log with inch-high sides.
9. Round the ends or taper them as best as you can.
10. Place the baking sheet in the oven and bake for 35 minutes or until the log is starting to brown.
11. Remove the sheet from the oven and cool on a wire rack for 10 minutes. Reduce the oven temperature to 300°F.
12. Loosen the log from the parchment onto a chopping board. With a serrated (bread) knife, cut the log on the diagonal, making each piece about an inch thick.
13. Arrange the slices cut side down on the same parchment-lined baking sheet, about ½-inch apart from one another.
14. Bake for 25 minutes or until the biscotti are dry and beginning to color around the edges.
15. Let cool 5 minutes on the sheet and then transfer to a wire rack.
Title: Surprise! Cream-Filled Cupcakes
Ingredients:
- 1 coffee
- 1 1/4 water
- 1/2 eggs
- 3 milk
- 1/2 flour
- 2 vegetable shortening
- 1/2 sugar
- 1/2 vanilla
- 1/2 powdered sugar
- 1/2 margarine
- 1/2 vegetable shortening
- 1/2 water
- 2 vanilla flavoring
- 3/4 powdered sugar
- 1/4
- 1
- 3
Instructions:
1. Prepare cake mix according to the package directions, substituting coffee for the water called for on the box, if desired. A slightly richer chocolate flavor will result, but no detectable coffee flavor. Beat with mixer on low until all flour is moistened, then beat for 2 minute on medium speed, as directed on the box. Really, any kind of cake mix you desire can be used, just follow the box’s directions.
2. Divide into 24 paper muffin liners that have been sprayed with non-stick spray for easy removal from cakes. Bake at 325 degrees (25 less than the box calls for) for 18 to 22 minutes, or until toothpick comes out clean. The lower temperature helps the cakes to remain moist and even topped--a trick I learned from my Wilton class instructor! Remove cakes to a rack to cool.
3. In a small saucepan, whisk flour into milk until there are no lumps. Heat milk and flour on Medium Low heat, stirring constantly until mixture thickens to a gravy consistency. Remove from hot pan into a cool bowl and cover with saran. Allow to cool to room temperature. A cool water bath or refrigeration will speed up this process.
4. In a mixing bowl, cream shortening and granulated sugar about 5 minutes. Add cooled milk-flour gravy and beat until fluffy and granulated sugar is dissolved completely, about another 5 minutes. Be sure to scrape your bowl and beater so that the grains of sugar at the top will be beaten in and dissolved. If in doubt, whip more. Now add vanilla and powdered sugar and whip well.
5. Once cakes are fully cooled, place filling in a frosting bag with a star tip (I use size 18 or so) and press the tip down into the middle of each cake, about ¾ of an inch deep. Give a good squeeze to the bag, enough to cause the top of the cupcake to rise, but not enough to cause it to crack. If it does crack, don’t worry. The buttercream will cover it! Lift out the tip and repeat with each cake. Freshly baked and cooled cupcakes, or cupcakes stored in an airtight container until you are ready to frost them, are less likely to crack.
6. Make the buttercream frosting for the cupcake tops by creaming margarine, shortening, flavorings and water until fluffy. Add powdered sugar and meringue powder and beat until combined. Avoid over-beating to retain a smoother frosting.
7. Frost tops of cupcakes with buttercream and enjoy! Store them in a sealed container in the refrigerator or freezer if you plan on keeping them around for a while. Store any leftover frosting and filling in airtight containers in the refrigerator or freezer as well. Both will keep great for months in the freezer, if they can last that long! Blessings!
Title: Low Fat Chocolaty Banana Cake
Ingredients:
- 3 bananas
- 2 eggs
- 1/4 molasses
- 2 vanilla extract
- 3/4 corn syrup
- 1/4 sugar
- 1/4 nutmeg
- 1/4 cinnamon
- 1 whole wheat flour
- 1 white flour
- 1/2 baking powder
- 1/2 salt
- 3
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine wet ingredients and spices.
3. Sift together dry ingredients.
4. Combine wet and dry ingredients until smooth.
5. Pour into a greased 8x8 inch glass baking pan.
6. Bake for 30 minutes or until toothpick inserted comes clean.
Title: Cobweb Cupcakes
Ingredients:
- 1 eggs
- 1/3 water
- 2
- 1
- 2
Instructions:
1. PREPARE cake mix batter according to package directions; add chopped Butterfinger to batter. Bake according to directions for 24 cupcakes. Cool completely. Frost cupcakes.
2. PLACE morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small corner from bag; squeeze to pipe concentric circles on top of frosting. Using wooden pick or tip of knife, pull tip through chocolate from center to last circle to create a cobweb effect.
3. MAKE 2 dots using decorator icing on each of 24 Butterfinger BB's to resemble spider eyes. Place in center of each cobweb.
4. VARIATION: Substitute vanilla frosting with chocolate frosting. Substitute melted chocolate morsels with 2 small tubes white decorator icing or gel.
Title: Apple-Gingersnap Crisp
Ingredients:
- 2 unsalted butter
- 2 margarine
- 1/2 tart apples
- 1/3 granulated sugar
- 2 fresh ginger
- 1 ground cinnamon
- 2 candied ginger
- 1/4 low-fat vanilla yogurt
- 20
- 1
Instructions:
1. Heat butter in a skillet over medium-high heat. Saute fresh apple slices 5 minutes, or until tender.
2. Stir in juice, sugar, fresh ginger and cinnamon. Cook 5 minutes, or until liquid is syrupy.
3. Add dried apple slices and candied ginger. Reduce heat to medium, and cook 3 minutes more, or until heated through.
4. Sprinkle bottom of a 2-qt. bowl with 1/2 cup crushed gingersnaps.
5. Stir remaining gingersnap crumbs into the apple mixture.
6. Layer apple mixture and yogurt in bowl.
7. Garnish with whole gingersnaps, if desired.
Title: Mexican Lovers Flan
Ingredients:
- 1 1/4 sugar
- 2 water
- 1 butter
- 14 sweetened condensed milk
- 2 heavy cream
- 1 milk
- 5 eggs
- 2 vanilla extract
Instructions:
1. Preheat your oven to 350 degrees.
2. In a medium size non-stick sauce pan, heat the sugar and water over medium heat, stirring until sugar is dissolved, letting sugar brown and stirring occasionally until mixture is a bronzy color.
3. Have a 10 inch pie plate or cake pan hot by running the bottom under hot water. With a paper towel and the butter, grease bottom of pan. Immediately pour sugar mixture over bottom of dish, swirling it around for even coverage. This requires working fast because it hardens very quickly!
4. Place the pan onto a cookie sheet or larger pan with high sides.
5. In a large bowl with a mixer, combine sweetened condensed milk, heavy cream, milk, eggs and vanilla extract and blend for about a minute.
6. Pour the mixture over the caramelized sugar and pour about an inch of HOT water into the outer pan around the flan.
7. Bake in preheated oven for approximately 80 minutes. It may still be a little jiggly in the middle but after refrigerating for a least 8 hours or preferably overnight, it will set up.
8. Turn over onto large plate having the syrup run down the sides and enjoy!
Title: Trifle With Fresh Raspberries, Blueberries and Strawberries
Ingredients:
- 2 milk
- 3/4 sugar
- 1/2 flour
- 2 butter
- 1 vanilla
- 2 heavy cream
- 2/3 raspberries
- 1 blueberries
- 1 strawberry
- 1 confectioners' sugar
- 2 sherry wine
- 2 ladyfingers
- 3 sherry wine
- 4 1/2 heavy cream
- 1/4
- 1 1/3
Instructions:
1. MAKE CUSTARD:.
2. Scald the milk in a heavy pot.
3. Mix the sugar and flour together, and place in the top of a double boiler over hot water.
4. Whisk in the scalded milk, then quickly whisk in the egg yolks.
5. Cook, stirring, until the mixture becomes thick enough to coat the back of a spoon.
6. Remove from the heat, and whisk in the butter and vanilla.
7. Pour the custard into a bowl, and cover with plastic wrap or waxed paper to prevent a skin from frorming on top.
8. Refrigerate until cool.
9. PREPARE BERRIES:.
10. Reserve a few whole berries to decorate the top.
11. Place the rest of the raspberries and blueberries in a bowl.
12. Slice the strawberries, and add them to the bowl.
13. Add the sugar and the 2 tablespoons sherry or orange juice.
14. Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out.
15. ASSEMBLE TRIFLE:.
16. Whip 2/3 cup whipping cream and mix into custard.
17. Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl.
18. Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries.
19. Spoon half the custard mixture into the center of the bowl.
20. Cut a couple of slices of angel food cake into pieces, and scatter them on top of the custard.
21. Then drizzle half the sherry or juice on it, and top with the remaining fruit (except for the berries reserved for garnish).
22. Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice.
23. Add the remaining custard to the dish. Whip the remaining 1 1/3 cup whipping cream, and spread it evenly over the top of the trifle.
Title: Lily Vanilli Fairtrade Devil's Food Ale Cakes
Ingredients:
- 115 butter
- 45 ale
- 155 plain flour
- 170 salt
- 1 baking soda
- 2/3 caster sugar
- 225 egg
- 1 buttermilk
- 100 ale
- 12 butter
- 85 icing sugar
- 15 vanilla essence
- 115 brazil nut
- 340
- 1/2
Instructions:
1. Preheat the oven to 180c.
2. Bring ale to the boil in a saucepan. Remove from the heat and stir in the cocoa.
3. Leave to cool until it reaches room temperature.
4. Sift together the flour, salt and baking soda and set aside.
5. Cream the butter and sugar together with an electric mixture until very light and fluffy (about 5 mins).
6. Add the egg and beat until just incorporated.
7. Beat in the cooled ale/cocoa mixture.
8. Add the sifted dry mixture in three parts, alternating with the buttermilk in two parts - beginning and ending with the dry and beating after each addition.
9. Spoon the batter into a baking tray lined with cupcake cases (2/3 of the way full).
10. Bake in preheated oven for 15 mins or until a toothpick inserted into the centre comes out clean.
11. Cool briefly in the pans and then transfer to a wire rack until cooled completely.
12. Frosting.
13. Boil ale in a saucepan, remove from the heat and stir in the cocoa.
14. Allow to cool completely - transfer to a bowl and place in the fridge if necessary.
15. Beat the butter until smooth Add the vanilla, ale/cocoa mixture and half the icing sugar and continue to beat.
16. Gradually add all of the sugar - beating continuously until you reach a consistency you like.
17. Spread onto cooled cupcakes and top with shavings of Fairtrade.
18. chocolate and Brazil nuts.
Title: Birds Nest Cookies
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 3 eggs
- 1 vanilla
- 3 all-purpose flour
- 3/4 salt
- walnuts
- flaked coconut
Instructions:
1. Cream butter and brown sugar.
2. Add egg yolks and vanilla.
3. Sift flour and salt and stir until combined.
4. Roll teaspoonful of dough into balls.
5. Dip in slightly beaten egg white and roll in finely chopped nuts or flaked coconut.
6. Place on ungreased baking sheet and press thumb into center of each. You can also you the handle of a wooden spoon.
7. Bakeat 350 deg. F. for 5 minutes, Indent again. Bake 8-10 minutes more.
8. Cool then fill with candied cherries or assorted jams or jellies.
Title: Cherry Vanilla Snowdrops
Ingredients:
- 1 butter
- 1 powdered sugar
- 1/2 cornstarch
- 1/2 salt
- 1 vanilla
- 3 flour
- 1 1/2 dried cherries
- 3/4 pistachio nut
- 1 powdered sugar
Instructions:
1. Cream the butter, powdered sugar and cornstarch. Add the salt, vanilla and flour and mix to a nice dough. Fold in the cherries and nuts.
2. Roll in 1 inch balls and bake at 350* for 8-10 minutes on parchment lined baking sheets.
3. Roll warm cookies in powdered sugar coating well. When cool, re-roll in additional sugar.
Title: Cake Crumb Pudding (A Use for Stale Cake)
Ingredients:
- 1 1/2 eggs
- 2 milk
- 2 sugar
- 4 -6 salt
- 1/4 vanilla
- 1/2 raisins
- 1/2 walnuts
Instructions:
1. Pour hot milk mixed with sugar, salt, and vanilla slowly into eggs whisking all the while.
2. Then pour over crumbs and pour into dish.
3. Place dish in a pan of hot water.
4. Bake 350 for 40 min or until knife inserted comes out clean.
5. Serve hot or cold with cream.
Title: Apple Torte
Ingredients:
- 4 apples
- 2 sugar
- 2 flour
- 2 baking soda
- 1 vanilla
- 2 cinnamon
- 3/4 salt
- 1/2 eggs
- 1
- 2
Instructions:
1. Dice apples and put into large bowl.
2. Break eggs over the apples.
3. Add oil and mix with fork.
4. Add sugar and nuts and mix.
5. Add flour cinnamon salt and baking soda.
6. Mix all together.
7. Pour into 14x9 inch pan.
8. Bake at 325 degrees for 40 to 60 minutes until done to touch.
Title: Plum-Amarettini-Muffins
Ingredients:
- 250 plums
- 150 flour
- 150 baking powder
- 3 eggs
- 2 yoghurt
- 200 sugar
- 100
- 75
Instructions:
1. Pre heat the oven to 180°C.
2. Wash the plums and cut them into small cubes. Crush 100g of the amarettinis in a freezer bag until they are very small. Crush the remaining 50g coarsely and put aside.
3. Mix the small crumbs with flour and baking powder in a big bowl. Add the plums.
4. In a second bowl mix the eggs, yoghurt, sugar and oil. Add the flour mixture.
5. Either grease the muffin pan or line it with muffin paper bun cases. Fill in the dough and sprinkle it with the coarse biscuit crumbs.
6. Bake the muffins for 20-25 minutes until they are golden brown.
Title: Frosted Pumpkin Cake
Ingredients:
- 1 all-purpose flour
- 3/4 egg substitute
- 1/3 granulated sugar
- 1/3 applesauce
- 1 pumpkin
- 2 pumpkin pie spice
- 1 light cream cheese
- 2/3 vanilla extract
- 1 1/4 powdered sugar
- 3 1/2
Instructions:
1. Preheat oven to 350°.
2. Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.
3. To prepare cake, place the egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed for 1 minute. Add pie spice and cake mix, beating at high speed 2 minutes. Pour batter into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
4. To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at medium speed until smooth. Gradually add the powdered sugar, beating just until blended. (Do not overbeat.) Spread frosting evenly over top of cake.