lumicero/recipes-ing2inst huggingface dataset:
Title: Berries With Banana Cream (Fat Free)
Ingredients:
- 1/2 plain fat-free yogurt
- 2 honey
- 3 bananas
- 1 fresh strawberries
- 1 fresh blueberries
Instructions:
1. Peel the bananas and slice them into rounds. Keep the rounds frozen until you are ready to make and eat.
2. In a blender or food processor put the yogurt and honey and blend until mixed. Then add the banana rounds and process until smooth.
3. Put some banana cream in the bottom of each parfait glass. Add some sliced strawberries and some blueberries. Add more cream and more berries until all your supplies are used up.
4. Eat right away!
Title: Oatmeal Cake
Ingredients:
- 1/4 margarine
- 2 butter
- 1/2 half-and-half
- 3/4 milk
- 1/3 brown sugar
- 1/2 pecans
- 2 walnuts
- 1 1/4 flaked coconut
- 1 butter
- 2 eggs
- 2 boiling water
- 3/4 rolled oats
- 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 ground cinnamon
- 3/4 baking soda
- 1/2 salt
- 1 ground nutmeg
- granulated sugar
- brown sugar
- vanilla
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.
3. Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.
4. Transfer cake to a baking sheet.
5. In a medium saucepan combine margarine or butter and half-and-half, light cream, or milk. Cook and stir until margarine or butter melts. Add packed brown sugar; stir until sugar dissolves. Remove from heat.
6. Stir in chopped pecans or walnuts and flaked coconut. Spread over warm cake (in metal pan). Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden.
7. Cool on a wire rack before serving.
Title: Banana "cocktail"
Ingredients:
- 2 bananas
- 5 Grand Marnier
- 1/4 vanilla extract
- 1/2 papaya
- 1/2
- 1/4
Instructions:
1. Combine drained fruit cocktail + banana slices & set aside.
2. Use a blender or hand-held whipper/blender tool to combine the remaining ingredients (a smooth sauce is obtained when papaya purée is prepared in a blender).
3. Spoon fruit/banana mix into 6 cocktail glasses & pour purée sauce over fruit. Garnish w/reserved cherries & mint leaves.
Title: M & M's Cookie Mix in a Jar
Ingredients:
- 1 1/4 granulated sugar
- 1 1/4 all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 1/2
Instructions:
1. Mix baking soda and baking powder with flour.so you can add flour mixture into one layer.
2. Layer ingredients in order given into a wide-mouth. Press each layer firmly so it will all fit in the jar.
3. Attach these instructions to your gift.
4. INSTRUCTIONS.
5. Empty jar of cookie mix into large mixing bowl.Use your hands to thoroughly blend mix.
6. Add 1 stick butter or margarine, very soft. (please do not use diet).
7. 1 large egg, slightly beaten, and 1 tsp vanilla extract.
8. Mix until completely blended. you will need to finish mixing with your hands as this is stiff.
9. Shape into balls the size of walnuts.
10. Place 2" apart on sprayed cookie sheet.
11. Bake in preheated 375° for 12-14 minutes until edges are lightly browned.
12. Cool 5 minutes on baking sheet.
13. Remove cookies to racks to finish cooling.
Title: Bob Murray's Top Secret Boiled Fruitcake
Ingredients:
- 500 cinnamon
- 1 margarine
- 250 nutmeg
- 1/2 brown sugar
- 1 1/2 water
- 2 flour
- 3 bicarbonate of soda
- 1 baking powder
- 1/2
Instructions:
1. Boil together for 3 minutes the first six ingredients.
2. Cool till lukewarm.
3. Stir into the mixture: flour, bicarb of soda and baking powder.
4. Bake in a 20 cm (8inch) deep tin for 2 hours at 300F/150°C.
Title: Heart Melting Brownie Cookies
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 salt
- 3/4 margarine
- 1 butter
- 1/2 sugar
- 2 Karo light corn syrup
- 8 dark corn syrup
- 2 eggs
- 1 1/2 vanilla
- 1 walnuts
Instructions:
1. Preheat oven to 350°F Spray large cookie sheets with cooking spray. In medium bowl combine flour, baking powder and salt; set aside.
2. In large bowl with mixer at low speed, beat margarine and sugar until creamy. Beat in corn syrup and eggs. At low speed, stir in melted chocolate and vanilla; add flour mixture until blended. Stir in nuts and chocolate chips. Drop by heaping tablespoonfuls onto prepared pans.
3. Bake 10-12 minutes, just until set. (DON'T OVERBAKE). Let stand on cookie sheets 2 minutes. Remove from cookie sheets and cool on wire racks.
Title: Quick Berry Trifle
Ingredients:
- 2 fresh blackberries
- 3 fresh raspberry
- 1/2 fresh thyme sprigs
- 1/2 mint leaf
Instructions:
1. Layer ingredients in wide mouth wine glasses or clear glass dessert dishes beginning with whipped cream, followed by pound cake, then berries.
2. Repeat until each glass or dish is full, ending with whipped cream on top.
3. Garnish with a sprig of thyme or a mint leaf.
Title: Hot Chocolate Puddings
Ingredients:
- 200 chocolate
- 60 butter
- 100 caster sugar
- 3 eggs
- 2
Instructions:
1. Pre-heat the oven to 200 C.
2. Lightly butter four ramekin dishes or oven-proof tea cups.
3. Roughly break the chocolate into pieces and leave to gently melt in a double boiler or in a microwave.
4. Meanwhile, put the sugar into the bowl of a mixer.
5. Separate the eggs and add the yolks to the sugar, beating until thick and creamy.
6. Separately, whisk the egg whites until they are almost stiff.
7. Stir the butter into the melted chocolate and leave to melt, then add the chocolate spread.
8. Fold the chocolate into the egg and sugar, then carefully fold in the beaten egg whites.
9. Be gentle and don't overmix, just fold in until there are no more egg whites sticking out of the mixture.
10. Scoop into the dishes and place on a baking sheet.
11. Bake for 12-25 minutes, until risen.
12. The tops will be cracked and the centres should still be slightly wobbly, from all the melted chocolate inside!
Title: Delicious Angel Food Dessert
Ingredients:
- 2 firm bananas
- 4 nonfat milk
- 1 sugar-free instant vanilla pudding mix
- 3 pecans
- 2
- 1
- 1/3
Instructions:
1. Place the pineapple in a bowl; gently fold in bananas. Place cake cubes in a 13-in. x 9-in. x 2-in. dish. Spoon fruit over cake.
2. In a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over fruit. Carefully spread whipped topping over pudding. Sprinkle with pecans. Cover and refrigerate for at least 2 hours before serving.
Title: Easy Halloween Frankenstein Monster Pudding
Ingredients:
- 1 vanilla instant pudding mix
- 2 milk
- 8
- 4
Instructions:
1. You will need 4 clear plastic cups and a black sharpie marker. Draw monster faces on the outside of your cups.
2. Make the vanilla instant pudding according to directions. Add several drops of green food coloring and mix well. Divide the pudding equally into each of your monster cups leaving 1/2 inch at the top.
3. Crush up your Oreo cookies and sprinkle on top of the pudding.
4. That's it! Enjoy your Halloween Frankenstein Monster Puddings!
Title: Nielsen Massey’s Chocolate Chip Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 1/4 white sugar
- 1 1/4 brown sugar
- 1 pure vanilla extract
- 2 eggs
- 4 all-purpose flour
- 2 baking soda
- 1 3/4 salt
- 1 baking powder
- 1 cream of tartar
- 1
Instructions:
1. Heat oven to 350 degrees. Mix butter, sugars, vanilla and eggs in large bowl.
2. Stir in flour, soda, salt, baking powder and cream of tartar.
3. Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown.
4. Cool slightly: remove from baking sheet. Cool on wire rack.
Title: Peanut Brittle Cookies
Ingredients:
- 1/2 butter
- 1/4 shortening
- 1 dark brown sugar
- 1/2 baking powder
- 1/4 baking soda
- 1 egg
- 1 vanilla
- 1 1/4 all-purpose flour
- 1 1/4 bittersweet chocolate
- 4
- 1
Instructions:
1. Line a cookie sheet with foil; grease the foil; set aside.
2. In a bowl, beat butter and shortening using an electric mixer on medium to high speed for 30 seconds.
3. Add in brown sugar, baking powder, and baking soda; beat until combined.
4. Beat in egg and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer; stir in any remaining flour with a wooden spoon.
6. Stir in the oats, chopped chocolate, and ½ cup of the crushed peanut brittle.
7. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
8. Flatten each mount slightly ; bake at 350° for 8 minutes.
9. Remove cookie sheet from oven; sprinkle each cookie with some of the remaining crushed peanut brittle, carefully pressing brittle slightly into cookies.
10. Bake 4-5 minutes more until edges are lightly browned.
11. Cool on cookie sheets for 2 minutes.
12. Transfer to wire rack and let cool.
13. Storage: place in layers separated by waxed paper in an airtight container; cover.
14. Store at room temperature up to 3 days; freeze up to 3 months.
Title: Ethel's Pudding Cookies
Ingredients:
- 1/3 instant pudding mix
- 1 Bisquick
- 1 egg
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine all ingredients.
3. Roll dough into 36 balls and place on ungreased cookie sheet.
4. For variety, add nuts, raisins, frost, use different types of pudding, etc.
5. Bake at 350° for 8-10 minutes.
Title: Ho Dduk (Korean Pancakes)
Ingredients:
- 10 butter
- 2 margarine
- 2 eggs
- 2 sugar
- 1 1/2 warm water
- 1/2 cold water
- 1 powdered milk
- 1/4 sugar
- 1/4 salt
- 2 flour
- 6 brown sugar
- 1 cinnamon
- 2
Instructions:
1. Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
2. Mix potato flakes with cold water in a separate bowl.
3. In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
4. Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
5. Mix until well blended.
6. Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
7. Remove from bowl and knead on a floured board for about 10 minutes.
8. Grease a clean bowl and set the dough inside to rise for about 45 minutes.
9. Divide into 36 balls and cover with a damp cloth.
10. Mix brown sugar and cinnamon together.
11. Add more cinnamon if you prefer.
12. Add enough oil to the bottom of a skillet to just barely cover the bottom.
13. Heat over a medium flame.
14. Take a ball of dough and flatten in the palm of your hand.
15. Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
16. Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
17. Let cook another 30 seconds, flip and flatten some more.
18. Allow it to finish browning.
19. Remove from skillet and let cool on a paper towel.
20. Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.
Title: Real Chocolate Mousse
Ingredients:
- 6 bittersweet chocolate
- 2 unsalted butter
- 3 table salt
- 1 granulated sugar
- 3 heavy cream
- 3/4 Bourbon
- 1
Instructions:
1. Place chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth.
2. In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually add the sugar, going slowly. Adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks. Don't overbeat or the dissolved sugar may weep out of the whites.
3. Wipe the beaters or whisk clean and then whip the cream in a large bowl until it's fairly thick and holds a soft peak when the beaters are lifted.
4. With a large spatula, gently fold about 1/3 of the egg whites into the chocolate mixture until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream.Add the bourbon and fold mixture gently until uniform in color and texture.
5. Divide mixture among 4 dessert glasses and serve immediately, or refrigerate for at least 30 minutes for a slighly firmer texture. Garnish with chocolate shavings.
Title: " Blues" Berry Cake
Ingredients:
- 1 eggs
- 3 marshmallow creme
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Combine cake mix, eggs, marshmallow creme, and schnapps in a large mixing bowl.
3. Mix on medium speed for 2 minutes.
4. Add blueberry pie filling and fold into batter.
5. Pour batter into a greased and floured bundt pan.
6. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pan 10-15 minutes before removing.
Title: Brown Sugar Jam Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 2 1/2 flour
- 3/4 baking powder
Instructions:
1. Cream butter and sugars, then add eggs and vanilla. Beat well.
2. Add dry ingredients, beating thoroughly. Roll 3/4 of the dough into balls, about 1-inch in diameter. Place on greased cookie sheets and flatten with fork.
3. Place 1/4 teaspoons of the jam on each cookie and top with a very small "hat" of cookie dough.
4. Bake at 400F for 8-10 minutes.
Title: Maple Cream Sandwich Cookies
Ingredients:
- 1 shortening
- 1 1/4 brown sugar
- 2 eggs
- 1 hot water
- 1 vanilla
- 1/2 baking soda
- 1 salt
- 2 1/4 flour
Instructions:
1. Preheat oven to 350.
2. Cream shortening and sugar together.
3. Add beaten eggs, hot water and vanilla and combine.
4. Add dry ingredients and mix well.
5. Drop by teaspoonfuls onto a greased cookie sheet.
6. Bake at 350 for 10 minutes.
7. Fill two of these cooled cookies with maple frosting.
8. (Make maple frosting using any plain frosting with a bit of maple syrup or maple flavoring added.) Stick the 2 cookies together Oreo-style.
9. Yummmy!
Title: Old-Fashioned Teacakes
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 2 buttermilk
- 5 all-purpose flour
- 1 baking soda
- 1 sugar
Instructions:
1. Cream butter; gradually add sugar, beating well.
2. Add eggs one at a time, beating well after each addition.
3. Add buttermilk, beat well.
4. Combine flour and soda; gradually stir into creamed mixture.
5. Stir in almond extract.
6. Chill dough, tightly wrapped, several hours, or overnight.
7. Roll dough to 1/4-inch thickness on a lightly floured surface.
8. Cut into rounds with biscuit/cookie cutter.
9. Place on a lightly greased cookie sheet, and sprinkle with additional sugar.
10. Bake at 400-degrees for 7-8 minutes.
11. Remove to wire racks to cool.
12. These may be served plain, but I prefer to make a buttercream and frost them.
Title: Kossuth Kifli (Hungarian Cakey Cookie Aka Half Moons)
Ingredients:
- 1 unsalted butter
- 1 1/2 unsalted butter
- 8 granulated sugar
- 1/2 eggs
- 1 vanilla extract
- 1 lemon, rind of
- 2 baking powder
- 1 2/3 flour
- 1 1/2 flour
- walnuts
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour bottom and sides of a 9-by 13-inch cake pan.
3. In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
4. Add egg yolks, one at a time, and beat until fluffy.
5. Add vanilla, lemon rind and lemon juice and beat to combine.
6. Gradually add in baking powder and flour.
7. In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
8. Fold egg whites into batter.
9. Gently spread batter into prepared pan.
10. Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
11. Remove to a wire rack.
12. Cool until cake shrinks away from sides of pan (about 15 minutes).
13. With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
14. Remove from pan and repeat (you can eat the oval scraps;).
15. Cool crescents completely and dust with powdered sugar.
16. Store in a tightly covered container for up to 2 days.
Title: Pineapple Coconut Dessert
Ingredients:
- 1 crushed pineapple
- 1 coconut
- 1 butter
- 1/2
Instructions:
1. Preheat oven to 350ºF.
2. Pour pineapple into buttered 9-inch square cake pan; sprinkle with coconut.
3. Spread dry cake mix evenly over coconut and pour butter over all.
4. Bake for 20 to 25 minutes or until lightly browned.
5. Serve with whipped cream.
Title: Strawberry Shortcake
Ingredients:
- 1000 bread flour
- 70 baking powder
- 250 shortening
- 220 sugar
- 10 salt
- 60 eggs
- 700 milk
Instructions:
1. sift flour and baking powder. Rub shortening through flour. Dissolve salt and sugar in milk and eggs. Add liquid ingredients till dough is formed. Roll out, cut and bake at 450F until golden. Cool and cut in half.
2. Whip cream and add sugar and vanilla to taste. Make a strawberry puree and spread it onto the biscuit halves. Pipe the whipped cream onto biscuits and layer with sliced strawberries.
Title: Crock Pot Oatmeal Apple Crisp Recipe
Ingredients:
- 5 apples
- 1/2 orange marmalade
- 1 pineapple tidbits
- 1/4 apple cider
- 2 maple syrup
- 1/2 curry powder
- 1 flour
- 1/2 oatmeal
- 1/2 brown sugar
- 1/2 cinnamon
- 4 butter
Instructions:
1. Mix apples and pineapple tidbits in buttered crock pot. To the reserved pineapple juice, add orange marmalade, maple syrup, apple cider and curry powder. Stir and pour over apple mixture. Cover and cook on HIGH for 1 hour.
2. To make Topping: Combine flour, oats, brown sugar and cinnamon in bowl. Cut in butter until mixture is crumbly. Spread topping over apples. Cook on LOW 2 1/2 to 3 hours until done. Let cool 10 minutes before serving.
Title: South African Koeksisters
Ingredients:
- 250 water
- 625 white sugar
- 12 1/2 lemon juice
- 5 vanilla essence
- 375 cake flour
- 22 baking powder
- 1 salt
- 20 butter
- 150 margarine
- 750 milk
- vanilla-flavored soymilk
- canola oil
Instructions:
1. Put the water and sugar in a ot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes.
2. Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot into the fridge.
3. Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter or margarine into small pieces and add to the four mixture. Add the milk. Mix well until a dough is formed.
4. Roll the dough out to a thickness of 5 mm (+ or - 1/4 in.). Cut the dough into thin (+ or - 10 mm or 1/2 in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join other ends.
5. Heat the oil in a pot until fairly hot. Put about 3 koeksisters (or what can fit)at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters for the oil, place them directly ito the syrup from the fridge. It is important to keep the syrup cool, so between soakings, return the syrup to the fridge to maintain its coolness.
6. Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator to cool and then eat!
Title: Golden Syrup Dumplings
Ingredients:
- 2 butter
- 1 self raising flour
- 1/2 milk
- 1 golden syrup
- 1/2 sugar
- 1 lemon
Instructions:
1. Rub butter into flour. Mix to a stiff dough with a little milk.
2. Form into balls.
3. Bring 1 c water. syrup, sugar and juice to the boil. Drop dumplings into boiling syrup.
4. Cook 20 minutes.
Title: Giant Cherry Oatmeal Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 3/4 margarine
- 1/2 brown sugar
- 2 sugar
- 1 eggs
- 2 1/2 vanilla extract
- 1 1/3 old fashioned oats
- 2 all-purpose flour
- 1/2 apple pie spice
- 1/4 baking powder
- 1/4 baking soda
- 1 1/2 salt
- 1/2 - 1 dried cherries
- orange zest
Instructions:
1. In large mixing bowl, cream shortening, butter and sugars.
2. Beat in the eggs and vanilla.
3. Combine the oats, flour, apple pie spice, baking powder, baking soda and salt.
4. Gradually add to the creamed mixture.
5. Stir in cherries and orange peel.
6. Drop by 1/3 cupfuls onto an ungreased baking sheet.
7. Press to form a 4" circle.
8. Bake at 375 for 9-12 minutes or until golden brown.
9. Let stand for 1 minute before removing to wire racks to cool.
Title: Tarte-Tatin: Tatin Pie
Ingredients:
- 1/4 butter
- 1 sugar
- 15 golden delicious apples
- 1 puff pastry
- 8 toffee ice cream
- 1 sugar
- 1 corn syrup
- 1 vanilla
- 1 baking soda
Instructions:
1. Place a 12-inch nonstick skillet on the stove top on medium heat. Melt the butter with sugar and stir until it starts to caramelize, about 15 minutes. Remove from heat and let cool slightly. Preheat the oven to 350 degrees F.
2. In the same skillet, layer the apples in a circular pattern making sure they are tightly placed and cover the whole surface of the pan. Add another layer of apples and cover them with puff pastry dough folding the dough inside the edges of the pan.
3. Put the tatin pie in the oven and bake for 30 minutes or until the crust is golden brown.
4. Remove the tatin pie from the oven and let sit for 5 to 10 minutes before flipping the pie.
5. For Sponge Toffee:
6. Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved. Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes.
7. Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
8. Let cool for about 30 minutes and break into pieces.
9. Chocolate Dipped Sponge Toffee:
10. Dip the sponge toffee in chocolate for a homemade crunchy treat.
11. Sponge Toffee Ice Cream:
12. Mix sponge toffee pieces into prepared ice cream.
Title: Rosemary Olive Oil Cake
Ingredients:
- 3 butter
- 1 1/2 eggs
- 2 sugar
- 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 2 salt
- 1 1/4 oranges, juice of
- 1 1/2 milk
- 1 olive oil
- 2 rosemary
- oranges, zest of
Instructions:
1. Preheat the oven to 350 degrees and butter a 10-inch loaf pan or an 8-inch round cake pan.
2. Sift the flour, baking powder, baking soda and salt together.
3. Using a mixer, whip the eggs and sugar together until thick and pale.
4. Fold one-third of the flour mixture into the egg mixture.
5. Add the orange juice, and then fold in half of the remaining dry mixture.
6. Add the milk, and then fold in all of the remaining dry mixture.
7. Fold in the olive oil, rosemary and orange zest.
8. Pour the batter into the prepared pan and bake until firm to the touch and nicely browned, about 40 minutes. Serve warm or room temperature.
Title: Connie's Dirt Puddin'
Ingredients:
- 1 Cool Whip
- 1 cream cheese
- 1 butter
- 1/4 powdered sugar
- 1 French vanilla instant pudding
- 2 milk
- 3
- 1/4
Instructions:
1. Crush cookies and place 1/2 of them in 9x13 inch pan.
2. Mix together Cool Whip, cream cheese, butter and powdered sugar. Mix pudding and milk in separate bowl. Combine both mixtures and pour over crumbs.
3. Spread remainder of crumbs on top. Chill. Garnish with gummy worms, optional.
Title: Mandarin Cookie Salad
Ingredients:
- 2/3 water
- 1 white vinegar
- 2 sugar-free instant vanilla pudding mix
- 1 plain fat-free yogurt
- 3/4 Cool Whip Lite
- 1 mandarin oranges
- 2 chocolate graham crackers
- 12
Instructions:
1. In a large bowl, combine dry milk powder, water and vinegar.
2. Mix well using a wire whisk.
3. Let set for 2 minutes.
4. Add pudding mix and mix well using wire whisk.
5. Fold in yogurt and Cool Whip Lite.
6. Add mandarin oranges and crushed graham crackers.
7. Mix gently to combine.
8. Cover and refrigerate for at least 30 minutes.
9. Gently stir again before serving.