lumicero/recipes-ing2inst huggingface dataset:
Title: Toasted Gingerbread With Grilled Pears and Caramel
Ingredients:
- 3 of fresh mint
- 2 butter
- 6 sugar
- 1/2 egg
- 1/2 molasses
- 1 all-purpose flour
- 1 baking soda
- 1 1/2 ground cinnamon
- 1 1/2 ground ginger
- 1 1/2 ground cloves
- 1 1/2 salt
- 1/2 hot water
- 1/2 sugar
- 1 water
- 1 butter
- 2 heavy cream
- 1/4
- 2
Instructions:
1. *Bread and caramel sauce should be prepared ahead.
2. Preheat a grill to medium heat. (If caramel sauce has cooled completely, return to heat and warm while preparing the pears).
3. Cut pears in half lengthwise; Use a melon baller, remove the seeds and core.
4. Brush the pears with orange juice and place on the grill cut side down.
5. Let the pears cook until they are lightly caramelized, about 5 minutes.
6. As the pears are cooking, place the gingerbread on the grill and lightly toast on each side.
7. Remove the pears and the gingerbread from the grill.
8. To assemble, place the toasted gingerbread on a plate.
9. Slice the pears and arrange them on top of the gingerbread.
10. Drizzle with caramel sauce and garnish with a sprig of fresh mint.
11. TO MAKE GINGERBREAD:
12. Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans.
13. Cream butter and sugar together in a large bowl. Beat in egg and molasses. In a separate bowl, combine dry ingredients and whisk until mixed. Add 1/3 of the dry ingredients to the creamed mixture and mix. Add 1/3 of the hot water and mix. Continue alternating dry ingredients and water in thirds until all is incorporated.
14. Pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
15. TO MAKE CARAMEL SAUCE:
16. Combine sugar and water in a saucepan over medium heat. Cook until the sugar is melted and takes on a dark golden color. Add the butter and cream and whisk until smooth. Be very careful not to splash yourself, caramel is extremely hot! Let cool about 30 minutes, until thickened.
Title: Blushing Tiramisu Trifle
Ingredients:
- 6 hot water
- 2 brown sugar
- 1 vanilla
- 1 ground cinnamon
- 1/2 Cool Whip
- 1 raspberry puree
- 1/2 fresh raspberry
- 8 frozen raspberries in light syrup
- 1 lemon juice
- 1/2
- 10
- 2
Instructions:
1. Tiramisu Directions:
2. Place angel food cake cubes in a single layer in a 9x13 inch baking dish. Combine cappuccino mix and hot water in a small bowl; pour over cubes. Set aside.
3. In a large bowl, combine cheese, sugar, vanilla and cinnamon. Beat at high speed with mixer until fluffy, about 2 minute Fold in whipped topping.
4. Spread cheese mixture over cake cubes. Sift cocoa over cheese mixture. Chill for 1 hour. Serve topped with Raspberry Puree. Garnish with fresh raspberries, if desired.
5. Raspberry Puree Directions:
6. Place ingredients in blender and mix until smooth. Makes 1 1/2 cups (serving size = 2 Tbsp.).
Title: Raspberry Thumbprint Cookies
Ingredients:
- 1 butter
- 1/3 egg
- 1 flour
- 1/4
- 1/3
- 1
Instructions:
1. Pre-heat oven to 375°.
2. Mix together cookie mix, butter, egg and flour until dough forms.
3. Shape dough into balls using medium cookie scoop.
4. Place 2-inches apart on ungreased cookie sheet.
5. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
6. Spoon about 1/4 teaspoon jam into each indentation.
7. Bake 8 to 10 minutes or until edges are light golden brown.
8. Cool 5 minutes; remove from cookie sheet to wire rack.
9. Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
Title: Lebkuchan
Ingredients:
- 1 honey
- 3/4 brown sugar
- 1 egg
- 1 lemon juice
- 1 lemon, rind of
- 2 1/3 flour
- 1 cinnamon
- 1/2 allspice
- 1/2 clove
- 1/2 nutmeg
- 1/2 baking soda
- 1/3 citron
- 1/3
Instructions:
1. Heat honey until it bubbles and cool.
2. Stir in sugar, egg, juice and rind.
3. Cool to lukewarm.
4. Add spices and flour. Stir.
5. Add citron and nuts.
6. Dough will be soft. Cover bowl and refrigerate at least 8 hours (Up to one week).
7. Shape into 1-inch balls with floured hands.
8. Flatten with 1/2 of an almond.
9. Bake 1 inch apart on greased cookie sheet, 12-15 minutes at 375°F until lightly browned.
10. Glaze while warm.
11. Glaze: 1 cup sifted powder sugar 5 Tbsp rum or water stirred until smooth.
12. Store in air tight container and let mellow.
Title: Soft Splenda Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 vanilla extract
- 1/2 Splenda sugar substitute
- 1/4 sugar-free instant white chocolate pudding mix
- 2 eggs
- 1 flour
- 2 baking soda
- 2 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter, shortening, and vanilla.
3. Beat in sugar, brown sugar, and pudding mix.
4. Beat in eggs.
5. Gradually mix in flour and baking soda.
6. Fold in cocolate chips/nuts.
7. Mold dough into 36 balls (roughly the size of ping pong balls).
8. Place on ungreased cookie sheets.
9. Bake 12 minutes if you would like a soft cookie, longer if you prefer crispy cookies.
Title: Coconut Meringue
Ingredients:
- 1 cornflour
- 1 vinegar
- 3 vanilla extract
- 75 icing sugar
- 100 sugar
- 3 eggs
- 40 mangoes
- 300 mint
- 2
Instructions:
1. Preheat the oven to 140C/120C Fan/Gas 1. Line a baking tray with baking paper. Mix the cornflour with the vinegar and vanilla. Set aside.
2. Mix together the icing and caster sugars and set aside. Put the egg whites in a large, clean, dry bowl and whisk at a slow speed until foamy - this is easier with an electric mixer. Increase the speed and whisk until it forms stiff peaks.
3. Add the sugars a spoonful at a time, whisking until stiff again after each addition. When all the sugar is added, whisk until the meringue forms stiff, glossy peaks. Add the cornflour mixture and whisk for a few seconds. Fold in the dessicated coconut.
4. Put on the baking paper and shape with the back of a large spoon to make a 22cm round with raised edges. Bake for 1 hour 15 minutes, or until the meringue is crisp on the outside and mallowy inside. It's ready when the paper can be peeled away easily. Turn off the oven and leave the meringue inside for another 30 minutes.
5. Put the meringue case on a large plate. Whip the cream until it just holds its shape. Fold in some of the mango and pile into the meringue case. Decorate with the rest of the mango and chopped mint.
Title: Island Cookies
Ingredients:
- 1 2/3 flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 butter
- 3/4 brown sugar
- 1/3 sugar
- 1 vanilla
- 1 egg
- 2 white chocolate chips
- 1 flaked coconut
- 3/4 walnuts
Instructions:
1. Sift dry ingredients.
2. Beat butter, brown sugar, sugar and vanilla until creamy.
3. Beat in egg.
4. Gradually beat in flour mixture.
5. Stir in chips, coconut and nuts.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake at 375 degrees for 8 to 11 minutes.
Title: Creamy Banana Pudding
Ingredients:
- 1 instant vanilla pudding
- 3 milk
- 1 Cool Whip
- 1 bananas
- 1
- 3 -4
Instructions:
1. Whip pudding with milk as directed on the package.
2. Fold in Cool Whip and milk.
3. Layer wafers, bananas and pudding in a 13x9 dish.
4. Chill.
Title: Soft Custard
Ingredients:
- 2 milk
- 3 eggs
- 1/3 sugar
- 1/4 salt
- 1 vanilla
Instructions:
1. Put 1 3/4 cup milk in saucepan, cover and bring to a boiling point.
2. Reduce heat.
3. Combine eggs, sugar, salt, and remaining milk.
4. Add to scalded milk, stirring constantly.
5. Cook stirring constantly, until a coating forms on a spoon.
6. Remove and cool, add vanilla.
7. Serve in tall glasses with whipped cream and coconut or use as a pudding sauce.
Title: Pineapple Cake
Ingredients:
- 1 1/2 brown sugar
- 1/2 granulated sugar
- 1 1/2 eggs
- 2 crushed pineapple
- 1 flour
- 2 baking soda
- 2 salt
- 1/2 butter
- 1/4 granulated sugar
- 3/4 evaporated milk
- 1/2 coconut
- 1
Instructions:
1. Mix together, and set aside, the brown sugar and nuts.
2. Mix together the granulated sugar and eggs.
3. Add the crushed pineapple with juice.
4. Sift together the flour, baking soda and salt.
5. Mix all ingredients throughly and pour into a slightly greased 13X9 baking dish.
6. Sprinkle the brown bugar/nut mixture that you set aside over the top.
7. Bake at 350 degree for 40-45 minute
8. For icing:
9. In a saucepan bring to a boil the butter, granulated sugar and milnot.
10. Remove from heat and add 1 cup coconut.
11. POUR OVER THE CAKE WHEN YOU REMOVE IT FROM THE OVEN WHILE IT IS STILL HOT!
Title: Pumpkin Cupcakes
Ingredients:
- 1 1/2 flour
- 1 cinnamon
- 1 allspice
- 1 baking powder
- 1 baking soda
- 1 1/4 sugar
- 1/2 milk
- 1/2 eggs
- 2 pumpkin puree
- 1
Instructions:
1. Line cupcake tray with paper liners. Pre-heat oven to 350°F.
2. Mix dry ingredients together.
3. In large bowl, mix oil, milk and eggs. Add pumpkin puree and mix. Add dry ingredients and mix. Scoop batter into cupcake liners, filling ~3/4 full.
4. Bake in middle of oven for 18-20 minutes. (Mine were done in 18 minutes, but ovens vary.) Check with toothpick to make sure inside isn't sticky.
Title: Apple Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 2 heavy cream
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1 cinnamon
- 1/4 ground cloves
- 1/2 nutmeg
- 1/2 quick oats
- 1/2 apple
- 1 walnuts
- 1/2
Instructions:
1. Beat the butter, sugar, brown sugar and egg until creamy, add heavy cream beat lightly.
2. In seperate bowl, mix all dry ingredients with walnuts.
3. Add dry mixture to creamy mixture until well incorporated.
4. Add grated apples.
5. Drop by tablespoon onto cookie sheet two inches apart.
6. Cook at 350 for 15 minutes.
Title: Old Fashioned Seafoam Frosting
Ingredients:
- 2 brown sugar
- 1 1/2 salt
- 1 water
- 1/3 vanilla
- 1
Instructions:
1. Combine egg whites, sugar, salt and water in top of double boiler; place over rapidly boiling water and beat at high speed for 7 minutes or until mixture will stand in stiff peaks.
2. Add vanilla and beat until thick enough to spread.
Title: Summer Rice Dessert
Ingredients:
- 2 milk
- 1 long-grain rice
- 1 sugar
- 1 1/2 vanilla essence
- cinnamon
Instructions:
1. Bring milk to the boil and add rice to cook stirring constantly to prevent sticking.
2. Half way through cooking of rice, add sugar and vanilla essence.
3. Stir and finish off the cooking of rice.
4. Keep an eye so the rice is not over cooked.
5. Nothing worse than gluggy rice.
6. When finished allow to cool down for about 30 minutes before serving into dishes.
7. Once at room temperature sprinkle cinnamon on top for decoration and taste, then cover and place in fridge overnight.
8. Serve Chilled.
Title: Orange-Beet Cake
Ingredients:
- 1/3 golden raisin
- 1/3 dark raisin
- 1 all-purpose flour
- 3/4 whole wheat pastry flour
- 3/4 baking soda
- 1 salt
- 1/4 cinnamon
- 1 nutmeg
- 1 eggs
- 3 orange zest
- 1/3 vanilla
- 1 dark brown sugar
- 1 plain low-fat yogurt
- 1/2 beets
- 1/3 white sugar
- 3
- 2/3
Instructions:
1. Preheat oven to 350 degrees.
2. Bring raisins and orange juice to a boil in a non-reactive sauce pan, reduce heat and simmer 5 minutes, strain, retaining liguid, set aside raisins and return liquid to sauce pan simmer and reduce to about 3 TBLS (about 7 mins).
3. Grease a 9" springform pan, line with parchment, grease and dust with flour.
4. Stir together dry ingredients except sugars, set aside.
5. Whisk the yolks slightly then whisk in oil 1 TBLS at a time, continuing till yolks are emulsified. Stir in zest, brown sugar, beets and raisins; fold in flour mixture.
6. In a seperate bowl beat whites until soft peaks form, sprinke in white sugar a little and then beat for 1 minute more.
7. Stir 1/4 whites into the cake batter to lighten, then fold in the the rest of the whites, pour into springform pan and level.
8. Bake just until a knife inserted in center comes out clean, 45-55 minutes.
9. Cool for 10 minutes; carefully remove cake from pan and place on serving plate, reheat orange juice then brush over the top of the warm cake.
10. Store in an airtight container.
Title: Cherry Almond Angel Roll
Ingredients:
- 1 powdered sugar
- 1 sour cream
- 1/2 instant white chocolate pudding and pie filling mix
- 1/2 powdered sugar
- 8
- 1/2
- 2 -4
- 1
Instructions:
1. Preheat oven to 350.
2. Line 11"X15"X1" pan with parchment paper.
3. Prepare cake mix according to package directions.
4. Pour batter over parchment paper, spreading evenly.
5. Chop almonds and spread evenly over batter.
6. Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
7. Remove from oven.
8. Sprinkle powder sugar over cake.
9. Place an additional piece of parchment paper over cake.
10. Invert a cooling rack over the paper.
11. Carefully invert cake; remove pan.
12. Peel parchment paper from bottom side of cake; discard.
13. Starting at short end of cake, roll up cake in parchment paper jelly roll style.
14. Cool completely.
15. Unroll cake and lay flat.
16. Spread cake with preserves.
17. In a medium bowl, combine sour cream, whipped topping, almond extract and food coloring, if desired; mix well.
18. Add pudding mix and whisk until thickened.
19. Spread filling over cake to within 1 inch of edge; roll up cake.
20. Refrigerate at least 30 minutes.
21. Sprinkle cake with additional powdered sugar, if desired.
22. Slice using a serrated knife.
Title: Ginger Shortcakes With Mangoes and Strawberries
Ingredients:
- 2 all-purpose flour
- 1/2 granulated sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 6 unsalted butter
- 1/3 crystallized ginger
- 3/4 buttermilk
- 1 egg
- 2 mangoes
- 1/2 strawberry
- 8 low-fat vanilla yogurt
Instructions:
1. Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper.
2. In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix.
3. Add the butter pieces and pulse until the mixture resembles coarse meal Transfer to a mixing bowl and stir in the crystallized ginger.
4. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough)
5. With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions.
6. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven.
7. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
8. To serve, mix together mangoes and strawberries in a bowl.
9. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates.
10. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately.
Title: Strawberry Puffs With Cream
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 salt
- 2 sugar
- 4 shortening
- 3/4 flour
- 1 strawberry
- 1 sugar
- 16 heavy cream
- sugar
Instructions:
1. Sift together flour, baking powder, salt and sugar. Blend in shortening.
2. Add milk, and toss until just blended.
3. Divide into 8 parts, place in greased muffins tins and flatten.
4. Bake at 475, for 12 minutes.
5. Mash strawberries with sugar.
6. Whip cream and sugar, to taste, until soft peaks form.
7. Remove puffs from pans, and let cool.
8. Cut puffs in half through the middle.
9. Place some strawberry sauce on each puff bottom.
10. Top with whipped cream.
11. Top with other half of puff, and more strawberry sauce.
12. Serve immediately.
Title: The Essential Chewy Sugar Cookies
Ingredients:
- 3/4 unsalted butter
- 3/4 sugar
- 1/2 brown sugar
- 1/4 light corn syrup
- 2 vanilla extract
- 1/4 nutmeg
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 egg
- 2 1/2 unbleached all-purpose flour
- 1/4 granulated sugar
Instructions:
1. Preheat oven to 375°; lightly grease (or line with parchment) two baking sheets.
2. In a big bowl, beat the butter, sugar, brown sugar, corn syrup, vanilla, nutmeg (if using), baking powder, baking soda, salt, and egg together.
3. Stir in the flour.
4. Add coarse sugar to a shallow dish; drop the dough by the tablespoonful into the sugar, rolling the balls to coat them.
5. Place them on prepared cookie sheets.
6. Bake for 10 minutes, until the edges are just barely beginning to brown; they will look soft.
7. If you bake the cookies too long, they’ll be crunchy, not chewy.
8. Remove from oven and cool on baking sheet for 5 minutes, then transfer them to a rack to cool completely.
Title: Peruvian Caramel Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 confectioners' sugar
- 2 granulated sugar
- 1/4 salt
- 1/4 vanilla extract
- 1/2 flour
- 1/3 sweetened condensed milk
- 3
- 2
Instructions:
1. Cream butter with confectioners' and granulated sugar until fluffy.
2. Stir in remaining ingredients.
3. Wrap and chill 30 minutes.
4. If chilled longer let it warm up until it can be rolled.
5. Or, whack it with a rolling pin until it cooperates.
6. Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
7. Bake at 350° for 12-14 minutes.
8. Cool cookie sheets between batches.
9. Cool cookies on wire rack.
10. Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
11. Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
12. They will turn soft after setting.
13. Alternatively the cookies can be filled with the rewarmed caramel as needed.
14. Caramel: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-3 hours, stirring occasionally.
15. Eventually the milk will thicken and brown.
16. Cool well and it will thicken further.
17. Refrigerate until needed.
18. Makes enough for 4-5 dozen cookies.
Title: Brown-Eyed Susan Sweet Potato Cake
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1 sweet potatoes
- 1 sugar
- 1/2 brown sugar
- 3 eggs
- 1 pecans
- 1 water
- 1/2 white chocolate chips
- 1/2 butter
- 3/4 cream cheese
- 1 1/2 sour cream
- 1/2 vanilla extract
- 1/3 powdered sugar
- 3/4
- 1/4
- 3 -4
Instructions:
1. Preheat oven to 350. Lightly grease and flour two 9 inch round baking pans.
2. Combine flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. Combine sweet potatoes, sugar and brown sugar in large bowl. Add eggs, one at a time, beating well after each addition. Add oil; beat until well blended. Stir in morsels, pecans and water. Stir in flour mixture; mix until blened. Pour into prepared pans.
3. Bake for 35 to 40 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
4. Frosting:.
5. Microwave chips and butter in small, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Cool to room temperature.
6. Beat cream cheese and sour cream into morsel mixture until creamy. Add vanilla extract and almond extract. Gradually beat in powdered sugar until mixture reaches spreading consistency.
7. Spread frosting between layers and over top and sides of cake.
Title: Sex in a Pan
Ingredients:
- 1/2 butter
- 1/2 flour
- 1 cream cheese
- 8 powdered sugar
- 1 instant chocolate pudding mix
- 12 milk
- 2 chocolate chips
- 3 butter
- 1 water
- 1
Instructions:
1. Crust: Combine all ingredients and press into a 9 x 13 pan. Bake @ 350 degrees for 13-15 minutes. Cool crust before spreading cream cheese layer.
2. Filling:
3. 2nd layer -- Make this layer first so the pudding can set up and the crust can cool. Mix 2 boxes of pudding with the 3 cups of milk. Let pudding "set-up" before spreading on top of cream cheese mixture.
4. 1st layer -- Mix cream cheese and powdered sugar together. Fold in whipped topping. Spread on cooled crust. Than apply the pudding layer.
5. 3rd layer -- Top with remaining whipped topping.
6. Drizzle: Melt together butter or water and chocolate slowly in microwave; 20-30 seconds at a time. Stir each time. Chocolate drizzle should be syrupy in consistency. Drizzle over the top of whipped topping layer. Chill whole pan for 3 hours.
Title: Sand Art Cookies
Ingredients:
- 1/2 butter
- 1 egg
- 1/2 sugar
- 1/2 rolled oats
- 1/2 brown sugar
- 1/2 flour
- 1 1/4 baking powder
- 1/2 salt
- 1/2 chocolate chips
- 1/2
Instructions:
1. Melt butter and stir in egg.
2. Add dry ingredients and mix well.
3. Form 1" balls and place 2" apart on greased cookie sheets.
4. Bake at 350F for 10-12 minutes.
Title: Honeydew or Cantaloupe Melon Melba
Ingredients:
- 1 honeydews
- 1/2 cantaloupe
- vanilla ice cream
Instructions:
1. Cut melon in half crosswise and remove seeds.
2. Slice melon into 1" rings.
3. Remove rind.
4. Fill each ring with scoops of ice cream.
5. Top with melted preserves and serve immediately.
Title: Coconut Flour Chocolate Cookies (GF)
Ingredients:
- 1/3 coconut oil
- 1/4 honey
- 1/4 pure vanilla extract
- 1 sea salt
- 1/4 eggs
- 2 dark chocolate
- 1/3 coconut
- 1/4
Instructions:
1. Preheat the oven to 350F and put parchment paper onto the cooking tray.
2. In a medium to large bowl, mix together all of the ingredients until a uniform batter is made. The batter may seem runny initially, but it will thicken as the coconut flour absorbs more of the moisture.
3. Place about one tablespoon amounts of dough onto the cooking tray. You will need to flatten them with your hands because these cookies will retain whatever shape they're in and not flatten out in the oven.
4. Bake at 350F for 12-14 minutes. Allow them to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool them completely.
Title: Cherry Berry Crisp
Ingredients:
- 2 blueberries
- 2 raspberries
- 2 cherries
- 2 brown sugar
- 1 all-purpose flour
- 1 fresh lemon juice
- 2/3 all-purpose flour
- 1/2 brown sugar
- 1/2 oats
- 3/4 ground cinnamon
- 4 1/2 butter
Instructions:
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
4. Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Title: Lemon Cooler "knock-Off" Cookies
Ingredients:
- 1 eggs
- 1/2 white chocolate chips
- 2 powdered sugar
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350.
2. Mix cake mix, oil, eggs and white chocolate in a large bowl.
3. Form into small balls and bake on cookie sheet for about 8-10 minutes.
4. Let cool.
5. Either sift together powdered sugar and kool-aide mix or place in a food processor.
6. After cookies come out of oven let cool a couple of minutes sift powdered sugar over cookies.
Title: Gramie's Walnut Chews
Ingredients:
- 1/2 light brown sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1 baking soda
- 1/4 salt
- 1/4 quick oats
- 1 walnuts
- 1
Instructions:
1. Preheat Oven to 350° F.
2. In a large bowl, cream Crisco and sugar. Add egg and vanilla and beat until fluffy. Add in sifted flour, baking soda and salt. Add oats and walnuts. Blend well.
3. Spread mixture evenly in lightly greased 9 inch square pan.
4. Bake in oven at 350° F for 25-30 minutes. Cool. Cut into 24- 1 x 3-inch bars.
5. *Note: Can be doubled and baked in a 9 x 13 inch pan.
Title: Halo-Halo
Ingredients:
- 4 oranges
- 2 brown sugar
- 2 flaked coconut
- 4 Cointreau liqueur
Instructions:
1. In a dry skillet, lightly toast the coconut flakes until slightly browned and fragrant. Remove from skillet into a bowl and stir in the brown sugar, mix well. Set aside.
2. Peel the oranges so that the whole outer skin is removed, like if you wanted to filet the oranges.
3. Slice the oranges (about 1/2 inch thick slices).
4. Layer oranges and flaked coconut into 4 glasses. The top layer should be coconut.
5. Sprinkle one tablespoon cointreau over each glass.
6. Chill for at least one hour, serve cold.
7. Garnish with whipped cream or any topping you like.