lumicero/recipes-ing2inst huggingface dataset:
Title: Spitzbuben (Swiss Jam Cookies)
Ingredients:
- 1 sugar
- 1 1/4 butter
- 2 1/4 vanilla flavoring
- 2 all-purpose flour
- 3 1/4 confectioners' sugar
- egg
Instructions:
1. Beat the sugar and butter together until light and fluffy.
2. Beat in the almond meal and vanilla flavouring and the white of 1 egg.
3. Add the flour and knead until smooth.
4. Chill dough in the refrigerator for 1-2 hours.
5. Preheat over to 325 degrees.
6. Roll out the dough on a lightly floured cutting board to the thickness of 1/8"-1/4" (the thinner the dough, the better the cookie).
7. Cut with small round, star, or diamond-shaped cookie cutters.
8. Use a smaller cookie cutter to cut a "window" in half the cookies (these will be the top of the cookie sandwiches).
9. Place all the cookies on lightly buttered and floured cookie sheets.
10. Bake for 12-15 minutes, until golden.
11. Remove cookies from the baking sheet and let cool.
12. Spread the cookies without a "window" with fruit jam.
13. Coat the cookies with "windows" in confectioners' sugar, and then place on top of the cookies with fruit jam.
Title: Cherry-Topped Chocolate Cupcakes
Ingredients:
- 1 butter
- 5 sugar
- 1 1/2 eggs
- 5 all-purpose flour
- 1 pure vanilla extract
- 1 1/2 cream cheese
- 12 powdered sugar
- 1 1/4 maraschino cherries
- 24
Instructions:
1. Preheat oven to 350°F.
2. Melt butter and chocolate squares in a large microwave-safe bowl, on high in 30 second intervals until melted.
3. Stir until smooth and allow to cool for 5 minutes.
4. Add sugar and stir until combined.
5. Add 4 eggs, one at a time, stirring well after each addition.
6. Stir in flour and 1 teaspoon vanilla extract.
7. Spoon chocolate mixture into 24 paper lined muffin cups, filling halfway.
8. In a separate mixing bowl, beat cream cheese, remaining egg, 1/2 teaspoon vanilla extract, and powdered sugar on medium speed with an electric mixer: mix until fluffy.
9. Spoon cream cheese mixture evenly over the chocolate mixture in prepared cups, spreading to edges of paper liners.
10. Bake for 20-22 minutes.
11. Immediately press a cherry into each cupcake while cupcakes are still hot.
12. Allow to cook on wire racks.
Title: Banana and Semolina Pudding (Sheera)
Ingredients:
- 1 fine semolina
- 2 milk
- 2 half-and-half
- 1 bananas
- 1/2 sugar
- 3 raisins
- 3 cardamom powder
Instructions:
1. Roast the semolina in the clarified butter for 10 mins till golden brown.
2. Then add 2 cups of milk/ half and half.
3. When cooked add the mashed bananas and the sugar.
4. Then when the mixture is almost dry, add the cardamoms and raisins.
5. Serve hot or cold.
Title: Gingerbread Cookies (Large Batch)
Ingredients:
- 6 1/2 all-purpose flour
- 1 ground ginger
- 1 ground cinnamon
- 1/4 ground cloves
- 2 salt
- 1 vegetable shortening
- 1 light brown sugar
- 2 baking soda
- 1/2 warm water
- 1 1/2 molasses
Instructions:
1. Combine the flour, spices and salt.
2. in a large bowl, cream the shortening and brown sugar.
3. Dissolve the baking soda in the warm water and add to the creamed mixture, beating until smooth. Beat in the molasses.
4. Gradually blend in the dry ingredients.
5. Cover and chill for 24 hours.
6. Preheat oven to 350oF. Lightly grease cookie sheets.
7. On a floured surface roll out the dough to a thickness of 1/4 inch.
8. Using 1 3/4 inch round cookie cutters (or whatever you want to use) cut out cookies and place 1 1/2 inches apart on cookie sheet.
9. Bake 10 to 12 minutes until dry looking and firm to the touch.
10. Transfer to wire racks to cool.
11. Decorate with frosting if desired.
12. Number of cookies depends on size of cutters -- this makes a lot.
13. Prep time includes chiling time.
Title: Espresso Meringue Cookies
Ingredients:
- 4 cream of tartar
- 1/4 salt
- 1/4 sugar
- 1 instant espresso
- 1 1/2 vanilla extract
- 1 coffee beans
- 36
- 1
Instructions:
1. Adjust oven racks to divide oven into thirds. Preheat oven to 250 degrees F. Beat egg whites, cream of tartar, and salt with a mixer at high speed until foamy. Add sugar, l tablespoons at a time, beating until stiff peaks form. Add espresso and vanilla, beat until well blended.
2. Cover 2 baking sheets with parchment paper ; secure to the baking sheets with masking tape. Drop batter by level tablespoon onto prepared baking sheets. Top each mound with 1 coffee bean. Sprinkle evenly with cocoa. Bake at 250 degrees F. for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers). Turn oven off, and partially open the oven door; leave meringues in oven 1 hour. Remove from oven; carefully remove meringues from paper. Cool completely on wire racks. Note: Do not use egg substitute in place of egg whites.
Title: White Snowflake Cookies
Ingredients:
- 1/2 butter
- 2/3 sugar
- 1 1/2 vanilla
- 1 egg
- 1 flour
- 2 flour
- 1/2 baking soda
- 1 sweetened flaked coconut
- 6 white chocolate chips
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees Beat butter and sugar, till creamy.
2. Add in vanilla and egg.
3. Combine flour and soda together, and beat into the butter mixture.
4. Stir in chocolate and coconut.
5. Drop by teaspoon onto buttered cookie sheet Bake at 350 degrees for 15 minutes, cool 1 minute before removing to a rack to finish cooling.
6. Once completely cooled sift powdered sugar over entire cookie.
Title: Healthy Carrot Cake
Ingredients:
- 1 3/4 flour
- 2/3 whole wheat flour
- 2 baking soda
- 2 cinnamon
- 1 nutmeg
- 1/4 salt
- 1 egg
- 2 brown sugar
- 1 1/4 carrots
- 1/4 buttermilk
- 3 crushed pineapple
- 2/3 raisins
- 1 powdered sugar
- 3/4 vanilla extract
- 8 skim milk
- 2
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. Coat a 9X13 pan with spray and dust lightly with flour.
3. Tap out the excess flour.
4. Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
5. Set aside.
6. Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
7. Add the carrots and beat for 1 minute.
8. Add the buttermilk, pineapple and raisins and beat again.
9. Add the flour mixture and beat until well mixed.
10. Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
11. Cool the cake in the pan set on a wire rack.
12. Frost, if desired, when completely cool.
13. Store the cake in the pan in the refrigerator.
14. To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
15. Reduce the speed to medium-low and add the milk, a tsp.
16. at a time until the frosting is at spreading consistency.
17. Spread the frosting on the cooled, uncut cake.
Title: Moist Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 cocoa powder
- 2 baking soda
- 1 buttermilk
- 1 vanilla
- 1 eggs
- 2 boiling water
- 1
Instructions:
1. Combine all ingredients (except frosting) in one mixing bowl adding boiling water last.
2. Pour into a greased and floured 9x13 inch pan.
3. Bake in a 375-degree oven for 30-35 minutes.
4. Frost when cool.
5. NOTE: This can also be baked in 2 (8 or 9 inch) round pans or 2 (8 inch) square pans.
6. It will also make about 32 cupcakes.
Title: Instant Pot Rice Pudding
Ingredients:
- 1 arborio rice
- 1 1/2 water
- 1/4 salt
- 2 milk
- 1/3 sugar
- 2 eggs
- 1/2 vanilla extract
- 3/4 raisins
Instructions:
1. In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
2. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
3. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
4. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
5. Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
6. The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.
Title: Pie Pan Desserts - Peanut Butter Cookie Pie With Mini M&M's
Ingredients:
- 1 egg
- 4 butter
- 1/4 peanut butter
- 1/4 sugar
- 1/4 brown sugar
- 1/4 salt
- 1/2 baking soda
- 1/2 baking powder
- 1 vanilla
- 3/4 flour
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Spray an 8" round pie pan with cooking spray.
2. Mix all ingredients together in a bowl except for the flour and M&M's/chocolate chips. Gradually stir in your flour. Add the candies and chips.
3. Press dough into pie pan. Bake for 18-22 minutes.
4. Let cool and cut into slices. Enjoy!
Title: Coconut Shortbread
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 vanilla
- 1 1/2 flour
- 2 2/3 powdered sugar
- chocolate
Instructions:
1. Line a 9 x 13 baking pan with foil or parchment paper extending over the pan's edges to form handles; grease foil.
2. Cream together the butter and sugar with an electric mixer on medium speed for 2 minutes, or until light and fluffy.
3. Add the vanilla; blend well.
4. Gradually blend in the flour on low speed until combined.
5. Stir in the coconut by hand.
6. Press the dough evenly into the prepared pan with your fingertips.
7. Pierce the dough with a fork at 1-inch intervals all the way through to the bottom of the pan.
8. Bake in a preheated 325°F oven for 20-25 minutes or until lightly browned.
9. Cool in the pan on a wire rack for 5 minutes.
10. Run a knife around the edges of the pan to loosen shortbread from the sides.
11. Lift the "cookie" from the pan using the excess foil for handles.
12. Cut the warm shortbread into shapes using your favorite cookie cutters.
13. Cool completely.
14. Dust with powdered sugar or drizzle with melted chocolate.
15. Store cookies airtight.
Title: Apple Toffee Salad
Ingredients:
- 3 apples
- 1 Cool Whip
- 1 fat free sugar-free instant butterscotch pudding mix
- 1 crushed pineapple
- 1 unsalted peanuts
- 1 miniature marshmallow
Instructions:
1. Mix cool whip and pudding until combined.
2. Add pineapples, peanuts and marshmellows. Stir until combines.
3. Refrigerate until ready to serve.
Title: Caramel Apple Salad
Ingredients:
- 1 fat-free cool whip
- 1 sugar-free fat-free butterscotch pudding
- 2 skim milk
- 8 apples
- 1 small marshmallows
Instructions:
1. Cut and peel apples.
2. Make pudding
3. Add Marshmallows and coolwhip to pudding
4. Add cut up apples.
5. Enjoy!
Title: Triple Chocolate Strawberry Shortcake
Ingredients:
- 1 strawberry
- 2 brown sugar
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 1/2 vanilla
- 4 boiling water
- 3/4 unbleached flour
- 1 cocoa powder
- 1/2 baking soda
- 3/4 salt
- 1/2 confectioners' sugar
- 1/4 white chocolate
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease 2 9" round pans.
3. In a small bowl slice 2 cups of strawberries and add 1 Tbsp brown sugar and stir to coat, set aside.
4. In another bowl haul the remainder of the strawberries, half or leave whole.
5. Add the remaining Tbsp of brown sugar and stir to coat, set aside.
6. In a large bowl add sugar and butter, beat at medium high speed until smooth.
7. Beat in eggs and vanilla.
8. Combine flour, cocoa, soda and salt and gradually beat into the egg, butter mixture.
9. Melt the chocolate into the boiling water, or microwave to melt chocolate.
10. Gradually beat into the batter (The batter is thin).
11. Divide the batter pouring it into the two pans.
12. Bake for 30 minutes.
13. Cool in pans for 20 minutes, then remove from the pans and cool completely.
14. In a bowl beat cream and confectioners' sugar until slightly thick at medium speed.
15. Add the melted white chocolate to the cream increase the speed to medium high and beat until stiff peaks form.
16. Put 1 1/2 cup of the cream in a pastry bag fitted with a large star tip, set aside.
17. When cake has completely cooled spread 1/2 the jam on the the top of the bottom layer.
18. Spread the other 1/2 of jam on what will be the bottom of the top layer.
19. Use 2 cups of whipping cream and spread on top of jam of bottom layer of cake.
20. Arrange the strawberry slices evenly over the whipped cream layer.
21. Then place top layer of cake on the cake with the jam side going on top of the strawberries.
22. Use remaining whipped cream spread evenly to cover the cake.
23. Arrange the whole or halved strawberries on the top of the cake leaving about a 1" boarder on the outer edge.
24. Take the pastry bag and pipe rosettes around the edge of cake.
25. Enjoy.
Title: Lemon Mousse
Ingredients:
- 5 eggs
- 1 sugar
- 4 butter
- 1 fresh lemon juice
- 1 lemon zest
- 2 heavy cream
- 1 of fresh mint
Instructions:
1. Beat eggs and sugar until pale, about 5 minutes.
2. Beat butter into sugar mixture in a thin stream.
3. Add lemon juice.
4. Pour into top of double-boiler.
5. Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
6. Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
7. Beat cream until soft peaks form.
8. Fold into chilled custard.
9. Serve in stemmed glasses, garnished with mint.
Title: Lemon Cake
Ingredients:
- 1 1/2 butter
- 3 granulated sugar
- 5 eggs
- 3 all-purpose flour
- 3/4 icing sugar
- 2 butter
- 3
- 4
- 1
Instructions:
1. Cake:
2. Preheat oven to 350°F Grease & flour a bundt pan.
3. Cream the butter and sugar using a mixer on medium speed until light and fluffy.
4. With the mixer on low, add the eggs, one at a time until mixed.
5. Add the soda & lemon extract to the mixture, then slowly add the flour and mix just until fully incorporated.
6. Bake for 75 minutes, or until a cake tester is removed with just a few crumbs.
7. Let cool for 10 minutes, then remove from the pan. Let the cake cool completely before drizzling with the icing. Or if preferred, just dust with icing sugar.
8. Lemon Icing:
9. Beat the butter until light then add the icing sugar and extract. If the icing is too thin, add a bit of milk. If too thin, add a bit more icing sugar.
Title: Cranberry Burritos
Ingredients:
- 8 flour tortillas
- 3 butter
- 1 dried cranberries
- 1/3 walnuts
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Coat a 13-inch oblong baking dish with non-stick cooking spray.
3. Brush tortillas on both sides with melted butter.
4. Combine apple pie filling, dried cranberries and walnuts.
5. Heat 4 tortillas at a time for 25 seconds, in microwave.
6. Top tortillas with equal amounts of fruit mixture and fold burrito style. Place seam side down in baking dish. Bake 10 minutes.
7. Turn tortillas over and bake an additional 10 minutes or until crisp.
8. Serve hot with whipped cream or ice cream.
Title: Crock Pot Blueberry Cobbler
Ingredients:
- 20 crushed pineapple
- 1 butter
- 20 pecans
- 1/2
- 1
Instructions:
1. Layer crock pot with pineapple, then dry cake mix, then pie filling.
2. Dot with butter and sprinkle with nuts.
3. Cover and cook on low for 2-3 hours.
Title: Rci Flourless Chocolate Cake
Ingredients:
- 12 pure vanilla extract
- 1 dark rum
- 1 eggs
- 1/4 granulated sugar
- 5 heavy cream
- 1/2 mint leaf
- 3/4
Instructions:
1. Preheat oven to 325°F
2. Coat a 10" springform pan with a double thickness of aluminim foil to prevent water from seeping inches
3. Chill a large mixing bowl.
4. Place the chocolate, vanilla, rum & coffee in the top of a double boiler set over 1" simmering water. Whisk until chocolate is smooth and no small lumps remain.
5. Turn off heat and remove mixture from hot water. Transfer to large bowl and let cool.
6. In medium bowl, combine eggs and sugar. With electric mixer, beat until pale.
7. Add 1/4 of the chocolate mixture and beat until incorporated.
8. Pour this mixture into remaining chocolate mix. Stir until combined.
9. Whip cream in chilled bowl until soft peaks.
10. Fold whipped cream into chocolate mix until combined.
11. Pour into prepared pan and cover top with aluminum foil.
12. Place in roasting pan and pour boiling water into pan to come halfway up the outside of cake pan.
13. Bake for 30 minutes or until small cracks appear on the surface.
14. Remove from oven and let cool to room temperature.
15. Chill in refrigerator overnight. Unmold and garnish.
Title: Peppermint Cupcakes
Ingredients:
- 12 water
- 1 eggs
- 1 1/3
- 1/2
- 3
- 1/4
- 16
Instructions:
1. Place the candy canes in a food processor or blender and grind to a fine powder.
2. Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
3. Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
4. Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
5. Once cupcakes are removed from oven cool them completely.
6. While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
7. Frost cooled cupcakes and enjoy, or store in an airtight container.
Title: Asian Five-Spice Chocolate Cake
Ingredients:
- 7 bittersweet chocolate
- 6 water
- 1/2 sugar
- 1 1/4 Chinese five spice powder
- 4 unsalted butter
- 1 1/8 eggs
- 6 heavy cream
- 2 crystallized ginger
- 1/4
Instructions:
1. Preheat oven to 350°F Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper (one reviewer said pan was hard to find so used a 9x9 square with good results -do not use springform pan!).
2. Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
3. Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held).
4. Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
5. Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering.
6. While cake is in oven, prepare Ginger Cream:
7. Beat cream to soft peaks and fold in crystallized ginger. Refrigerate until ready to use.
8. When cake is done, remove from water bath and cool 2 hours in pan on a rack.
9. Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
10. Serve cake in thin slices garnished with Ginger Cream.
11. Cooks' note: You can make cake 2 days ahead and chill, covered. Bring to room temperature before serving.
Title: Date Bars With Caramel Sauce
Ingredients:
- 1/2 butter
- 1 1/4 dates
- 1 baking soda
- 1/4 sugar
- 2 eggs
- 1 1/2 flour
- 1/2 brown sugar
- 1/2 salt
- 1/2 vanilla extract
- 1 3/4 baking powder
- 1/2 butter
- 1/4 vanilla extract
- 1/2
Instructions:
1. to prepare cake, preheat oven to 350* --
2. butter a 9" springform pan.
3. place dates in saucepan, cover with water
4. (1 1/2 cups) -- bring to a boil, reduce to simmer and cook 3 minutes.
5. add baking soda.mixture will foam -- set aside.
6. in large bowl, cream cut up butter, sugar and eggs.adding eggs one at a time.gently mix in flour, salt and vanilla extract -- slowly stir in baking powder and 1/4 cup of liquid from cooking dates till mixture resemble thick pancake batter, drain off remainder of date cooking liquid and discard --
7. stir in dates, and combine well.
8. bake for 30-40 minutes or cooked in center.
9. to prepare CARAMEL SAUCE:
10. combine butter, whipping cream, brown sugar and vanilla extract.bring to a boil. reduce heat and simmer and cook 5 minutes.
11. to serve, drizzle some sauce over cake as it is cooling --
12. serve rest of sauce seperately -- .
Title: Espresso Bean-Cherry Pomegranate Balls
Ingredients:
- 1/4 pomegranate juice
- 1/4 bittersweet chocolate
- 3 1/2 unsalted butter
- 1/2 honey
- 1 pecans
- 1 confectioners' sugar
- 1/4 salt
- 1/2 chocolate-covered coffee beans
- 1/2
- 1/4
- 1
Instructions:
1. . Bring cherries and juice to a simmer in a small saucepan. Remove from heat and let stand 15 minutes.
2. Meanwhile, melt together bittersweet chocolate and butter in a heatproof bowl set over a saucepan of simmering water (water not touching bowl), stirring until smooth, about 5 minutes. Remove bowl from pan and let stand 10 minutes. Add honey and cherry mixture, whisking until combined well; set aside.
3. Combine wafers, pecans, sugar, and salt in a large bowl. Add chocolate-cherry mixture and sir until combined well. Form into 1-inch balls and roll in chocolate-espresso beans.
4. Can be stored at room temperature up to 2 weeks in single layers divided by waxed paper in an airtight container. Makes 24 balls.
Title: Sue's Very Rich Pumpkin Cake
Ingredients:
- 1 pumpkin
- 4 eggs
- 1 evaporated milk
- 1 1/2 sugar
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1 clove
- 1 margarine
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat the first 8 ingredients (pumpkin through cloves) and put into an ungreased 9 x 13 pan.
3. Sprinkle dry cake mix over mixture.
4. Pour melted margarine over the cake mix.
5. Sprinkle with chopped nuts.
6. Bake 1 hour- no longer!
Title: Strawberry Dreams
Ingredients:
- 2 fresh strawberries
- 2 cream cheese
- 4 sour cream
- 1/4 powdered sugar
- 1/4 vanilla extract
- 1/8
- 2
Instructions:
1. Wash strawberries.
2. Cut out small hole/core in tops of strawberries (This hole is where the cream will sit).
3. Blend cream cheese, sour cream, powdered sugar& extract (s) in a bowl on medium speed until light and fluffy.
4. Fold 2 tbsp of grated chocolate into cream mixture (optional).
5. Spoon mixture into a decorating bag with decorating tip of your choice (If you don't have decorating bags lying around, you can make do by using a large zip lock bag- Just cut a very small piece off one of the bottom corners to use as the decorating tip).
6. Squeeze the cream mixture into the holes/cores of the strawberries.
7. Finally, top each strawberry off with a blueberry.
8. Best if chilled for at least an hour before serving (while everyone is eating the main course is fine).
Title: Banana Bread Dip
Ingredients:
- 1 banana
- 1 lemon juice
- 1 vanilla extract
- 1/4 salt
- 1/2 sugar
- 1 1/2 cinnamon
- 1/8 nutmeg
- 1/2 quick oatmeal
- 1/2
Instructions:
1. Mix the bananas and lemon juice, blending well.
2. Add all of the other ingredients, blending well.
3. Serve immediately.
4. SUGGESTED DIPPERS: fresh or dried fruit, pound cake cubes, vanilla wafers
Title: Delicious and Moist Red Velvet Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 applesauce
- 3 1/2 buttermilk
- 2 cake flour
- 1 salt
- 2 1/4 vanilla
- 1 baking soda
- 1 1/2 vinegar
- 1
Instructions:
1. Cream butter, sugar, and eggs until fluffy.
2. make a mixture of cocoa, food coloring, and applesauce.
3. add to creamed mixture.
4. Mix flour and salt and add to creamed mixture alternating with buttermilk.
5. add vanilla.
6. add soda to vinegar and gently fold into batter.
7. pour into 2- 9" greased cake pans.
8. Bake at 350 for 26-30 minutes.
Title: Citrus Chocolate Cupcakes
Ingredients:
- 1 whole wheat flour
- 1/2 all-purpose flour
- 1/2 sugar
- 1/4 baking soda
- 1 water
- 1/2 vinegar
- 1/3 vanilla
- 3 orange, zest of
- 1
- 1/4
- 1
- 1/3
Instructions:
1. In a medium bowl combine flours, sugar, cocoa and baking soda.
2. In a large bowl combine juice, water, oil, vinegar, vanilla, and orange extract (if desired) and orange zest.
3. Add flour mixture to the juice mixture; stir until just moistened.
4. Fold in chocolate chips.
5. Spray 12 medium muffin cups or use paper liners.
6. Fill cups half full with batter.
7. Bake at 375F 13-16 minutes or until toothpick comes out clean.
8. Cool 5 minutes before removing from pan.