lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Mousse Crepes with Grand Marnier Sauce
Ingredients:
- 1/2 butter
- 1 sugar
- 1/2 heavy cream
- 1 Grand Marnier
- 1 orange zest
- 6 bittersweet chocolate
- 1/4 sugar
- 4 eggs
- 6 milk
- 1 1/2 salt
- 4 sugar
- 1 flour
- 1 cocoa powder
- 4
- 3/4
- 1/4
Instructions:
1. Grand Marnier Sauce-- Mix butter and sugar heat in microwave oven on high for 1 minute.
2. Add cream, Grand Marnier and orange zest.
3. Heat for 2 minutes stir and heat for 1 more minute.
4. Chocolate Mousse Filling-- Melt the chocolate.
5. In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken.
6. Whisk half the whipped cream into the chocolate, then fold nto the cream mixture.
7. Add remaining whipped cream and fold in, then chill, until ready to use.
8. For the crepe batter-- whisk the eggs well then add the milk and whisk.
9. Whisk in remaining ingredients.
10. Let sit 20 minutes then strain.
11. Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides.
12. Repeat until all the batter is used.
13. Let the crepes cool before filling.
14. To fill, place chocolate mousse in each crepe and fold it over to enclose the mousse.
15. Spoon some Grand Marnier Sauce around the crepes.
16. Garnish with orange sections.
Title: Nutmeg Flats
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 flour
- 1 1/2 nutmeg
Instructions:
1. Preheat oven to 275. Grease a 10x15-inch jelly roll pan.
2. Cream butter and sugar until light and fluffy; add egg yolk and beat well. Blend in flour and nutmeg.
3. Turn into prepared pan, spreading evenly with fingertips. Brush top with beaten egg white.
4. Bake until lightly browned, about 50 minutes. Cut into bars while still warm. Store in an air-tight container.
Title: Cheesecake-Stuffed Lemon Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 3 milk
- 1 1/4 canola oil
- 1 vanilla extract
- 2 white chocolate baking bar
- 1 lemon rind
- 2 fresh raspberries
- 3 fresh strawberries
- 1 fresh mint leaves
- 2
- 1
Instructions:
1. Preheat oven to 350°.
2. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes.
3. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.
4. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean.
5. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely.
6. Wrap and chill cake layers at least 1 hour or up to 24 hours.
7. Using a serrated knife or a string of unflavored dental floss, slice cake layers in half horizontally to make 4 layers.
8. Place 1 layer, cut side down, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice.
9. Note: When stacking the layers, press the middle of each layer down a little, so the cake doesn't have as much of a dome when you put the last layer on.
10. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake.
11. Cover and chill in refrigerator until ready to serve.
12. Just before serving, heat the lemon curd to liquid consistency and drizzle the lemon curd over the cake. Garnish with remaining raspberries, strawberries, and mint leaves (if using).
13. Store in refrigerator.
Title: Caramel Apple Dumplings
Ingredients:
- 2 butter
- 1 1/2 margarine
- 1 1/2 brown sugar
- 1 1/4 water
- 1/2 flour
- 2 sugar
- 1/2 baking powder
- 1/2 salt
- 2 milk
- 2 butter
- 1/2 margarine
- vanilla
- apple
Instructions:
1. In a skillet, heat the unsoftened butter, brown sugar and water to boiling. Reduce heat to simmer. Meanwhile, mix together all dumpling ingredients.
2. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer 20 minutes. Do not lift lid. Serve with ice cream if desired.
Title: Carrot Cake with Lemon Frosting
Ingredients:
- 1 carrot
- 1 unsweetened pineapple
- 8 eggs
- 4 vanilla extract
- 1 unbleached all-purpose flour
- 3 sugar
- 2 1/2 cinnamon
- 1 baking soda
- 1 salt
- 1 walnuts
- 1 1/2 cream cheese
- 1 unsalted butter
- 1 1/4 fresh lemon juice
- 1 vanilla extract
- 2 powdered sugar
- 5 2/3
Instructions:
1. For Cake: Preheat oven to 350 deg.
2. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
3. Line bottoms with waxed pape r.
4. Butter paper.
5. Mix together oil, pineapple, eggs, vanilla and carrots.
6. Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.
7. Stir into oil mixture. Mix in walnuts.
8. Divide batter among prepared pans.
9. Bake until tester inserted into center comes out clean, about 35 minutes.
10. Cook cakes in pans on racks.
11. For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy.
12. Gradually beat in sugar.
13. Chill until firm but spreadable, about 1 hour.
14. Turn cakes out of pans; peel off waxed paper.
15. Place 1 cake on platter.
16. Spread 3/4 cup frosting over.
17. Top with second cake. Spread 3/4 cup frosting over.
18. Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead.
19. Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish cake with flowers.
20. ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed water until tender, about 12 minutes.
21. Drain.
22. Puree in processor, stopping occasionally to scrape down sides of bowl.
23. Transfer to large bowl and cool.
24. I prefer to use the shredded carrots and have had very good results.
25. I have also baked this in a large sheet cake size pan and adjusted the cooking time.
Title: Tye Died Cake
Ingredients:
- 2 3/4 cake flour
- 4 baking powder
- 3/4 salt
- 2 eggs
- 1 1/4 white sugar
- 3/4 butter
- 1 milk
- 2 vanilla extract
Instructions:
1. Measure sifted flour, baking powder, and salt; sift together three times.
2. In a mixing bowl cream butter or margarine. Gradually add sugar, and cream together until light and fluffy. Lightly beat in the eggs until combined.
3. In a bowl combine the milk and vanilla extract.
4. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Fold the creamed mixture into the batter.
5. Mix a half tsp of food coloring gel into each bowl and stir thoroughly.
6. Next, butter and flour a 15 x 10 x 1 inch cake pan.
7. Pour the first color into the pan, then the second on top, spreading it in the middle a little. Then pour the third color and fourth if you are using four colors.
8. Bake at 350 for 30-35 minutes.
9. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Title: Peanut Butter Fluff - Sugar Free
Ingredients:
- 16 cream cheese
- 1 Splenda granular
- 1 vanilla flavoring
- 1 1/2 salt
- 1
Instructions:
1. Add the peanut butter, Splenda, vanilla and salt. Use electric beaters to whip it all to a nice, smooth fluff.
2. Divide the mixture evenly between 8 small cups.
3. Cover with plastic wrap or seal with a lid. Chill until serving time.
Title: Coconut Cake With White Chocolate Frosting
Ingredients:
- 1 coconut milk
- 1 water
- 1/4 sweetened flaked coconut
- 3 white chocolate chips
- 3/4 powdered sugar
- 1 butter
- 1 3/4 vanilla
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour).
2. In a large bowl, beat cake mix, 1 1/3 cup of the coconut milk (set the remaining 1/3 cup aside for the frosting), water and egg whites on low speed 30 seconds; increase to medium speed and beat another 2 minutes. Stir in 1/2 cup of the shredded coconut until well combined; pour batter into prepared pan.
3. Bake about 30 minutes, remove from oven and let cool completely, about an hour.
4. Meanwhile, microwave white chips uncovered on high 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in powdered sugar, butter, reserved coconut milk and the vanilla. Cover and refrigerate 30-60 minutes. If frosting becomes too firm to spread, microwave uncovered on high 10 to 15 seconds to soften; stir until smooth.
5. Spread frosting over cake; sprinkle with remaining coconut. Store loosely covered at room temperature.
Title: Orange Wedge Cookies ( or Any Fruity Flavor You Like)
Ingredients:
- 2 3/4 all-purpose flour
- 1 1/2 powdered sugar
- 1 margarine
- 1 egg
- 1 cream of tartar
- 1 granulated sugar
Instructions:
1. Peheat oven to 350 degrees.
2. Combine butter, sugar, kool aid and egg in bowl and hand beat.
3. Add flour and cream of tartar and stir until mixed.
4. Divide mixture into 8 pieces and roll into a ball.
5. Roll each piece in sugar until well coated.
6. Wrap each ball with plastic wrap.
7. Put into refridgerator for 30 minutes.
8. Cut each ball into 8 wedges.
9. Put wedges on a ungreased cookie sheet 2 inches apart.
10. Bake for 8 to 10 minutes or until edges begin to brown and wedges are set.
11. Remove onto a wire rack and let cool.
Title: Butternut Squash Cake
Ingredients:
- 1 1/2 brown sugar
- 1 white sugar
- 1 eggs
- 4 flour
- 3 salt
- 1 baking powder
- 2 baking soda
- 2 cinnamon
- 3 1/2 squash
- 2 walnuts
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Mix first 4 ingredients and beat well, then add sifted ingredients.
3. Add squash.
4. Fold in chopped nuts.
5. Bake in greased tube pan at 350 degrees for about 1 hour or until done.
Title: Bittersweet Chocolate Covered Cherries
Ingredients:
- 2 red wine
- 1 granulated sugar
- 2 lemon
- 6 cherries
- bittersweet chocolate
Instructions:
1. Combine the wine, sugar and zest in a small heavy saucepan. Bring to a boil.
2. Add the cherries and simmer for 2 minutes. Remove from the heat and let the cherries cool in the pan.
3. Remove the cherries from the saucepan and drain thoroughly.
4. Holding each cherry by its stem, dip into the melted bittersweet chocolate.
5. Place on a baking sheet lined with parchment or wax paper.
6. Refrigerate until set, about 20 minutes.
Title: Maple Brown Rice Pudding
Ingredients:
- 1 1/2 cooked brown rice
- 1/2 1% low-fat milk
- 3 maple syrup
- 1/2 ground cinnamon
- 4
Instructions:
1. Combine rice, milk, maple syrup, and cinnamon in a microwave-safe bowl.
2. Microwave at HIGH 6 to 8 minutes, stirring occasionally, until most of milk is absorbed. Top with almonds.
Title: Slim Banana Cake
Ingredients:
- 1 1/2 self-rising cake flour
- 1/2 cinnamon
- 1/2 salt
- 2 bananas
- 1 egg
- 2 Splenda Sugar Blend for Baking
- 1/4 light brown sugar
- 1/4 canola oil
- 1/4 light cream cheese
- 8 Splenda Sugar Blend for Baking
- 2 unsalted butter
- 1
- 1/3
Instructions:
1. Heat oven to 350.
2. Coat a 9-inch round cake pan with nonstick spray.
3. In medium-size bowl, whisk together flour, cinnamon, and salt.
4. In large bowl, mash bananas until smooth.
5. Beat in egg, egg whites, splenda, brown sugar, and oil with bananas, about 2 minutes.
6. Stir in the flour mixture just until blended.
7. Transfer batter into prepared cake pan.
8. Bake at 350 for 25-30 minutes until done.
9. Cool cake in pan on wire rack for 5 minutes.
10. Invert cake to rack to cool completely.
11. Meanwhile, in medium-size bowl, beat together light cream cheese, splenda, and butter until smooth. Refridgerate until ready to frost.
12. Once cake has cooled, invert cake right side up onto stand or plate.
13. Spread frosting only over top of cake and sprinkle with trail mix.
14. Per serving - 198 calories, 7g fat, 1g fiber.
Title: Tim Tam Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking powder
- 1/2 non-fat powdered milk
- 1 1/4 water
- 1 1/2 vanilla
- 1/2 eggs
- 3 sugar
- 8 cream of tartar
- 2 unsalted butter
- 1/2 sea salt
- 3 pure vanilla extract
- 1 water
- 1 sugar
- 4 kosher salt
- 8 1/2 vanilla pod
- 1/2 heavy cream
- 1 vanilla extract
- 8 heavy cream
- 1
- 2
Instructions:
1. For the Vanilla Cake:
2. Mix flour, sugar, baking powder, powdered milk, and salt with a paddle attachment on stand mixer on low.
3. Add water, vegetable oil, eggs and vanilla. Mix on medium speed until combined. Scrape in between mixing.
4. Bake at 350F until cake bounces in the middle to touch and toothpick comes out clean.
5. For the Swiss Buttercream:
6. Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a saucepan with water, barely simmering (a.ka. double boiler).
7. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
8. Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.
9. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated.
10. For the Caramel Spread:
11. In a saucepan, combine water, sugar, and salt over medium heat. Bring mixture to a simmer without stirring until syrup is lightly golden. Continue to cook for about 1 minute more until it is a medium golden color. Immediately add cream and turn the heat on low.
12. Stir caramel with a heat-resistant spatula until it reaches 225°F (107°C) Stir in vanilla extract and cool to room temperature. Store in an airtight container. The sauce thickens as it cools.
13. For the Ganache:
14. Place chocolate in a bowl.
15. Place heavy cream in a microwave safe bowl and heat in microwave until scalding hot. Avoid overboiling.
16. Stir lightly until mixture thickens. Set aside to room temperature, ready for spreading on cake.
17. For the Assembly:
18. Start with a base of vanilla cake. Make a barrier of buttercream with a piping bag. Fill and spread with a thin layer of ganache. Fill a piping bag with caramel and drizzle on top. Sprinkle crushed shortbread cookies on top.
19. Place another layer of cake and repeat the process.
20. Crumbcoat, chill and final coat your cake. Serve and enjoy.
Title: Nilla Cannoli Refrigerator Cake
Ingredients:
- 1 orange
- 1 cream cheese
- 1 ricotta cheese
- 1/2 sugar
- 1 vanilla
- 2
- 1
- 65
Instructions:
1. GRATE the orange peel; set aside. Peel or cut away any remaining white membrane from outside of orange; discard. Separate orange into sections. Cut 3 of the sections into quarters; set aside for later use. Cover and refrigerate remaining orange sections for snacking or other use. Beat cheeses, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add the orange peel and chocolate; mix well. Gently stir in 2 cups of the whipped topping.
2. SPREAD 2 cups of the cheese mixture onto bottom of 13x9-inch baking pan. Top with layers of 30 of the wafers and half of the remaining cheese mixture; repeat layers of wafers and cheese mixture. Top with remaining whipped topping; cover.
3. REFRIGERATE 4 hours. Top with the quartered orange sections and remaining 5 wafers. Cut dessert into 24 pieces to serve. Store leftover dessert in refrigerator.
Title: Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 margarine
- 3/4 sugar
- 2 brown sugar
- 1 eggs
- 1 vanilla
- 1 salt
- 2 1/4 baking soda
- 1 flour
- chocolate chips
Instructions:
1. Soften butter(margine) - cream together butter(margine) + sugars add vanilla + eggs mix well, add chips mix, add dry ingredients(flour baking, baking soda + salt).
2. Bake at 375° to 400° depending on your oven. 8-10 minute or until golden brown.
Title: Eggs on Toast, a Fun Dessert!
Ingredients:
- 4 low-fat vanilla ice cream
- 1
Instructions:
1. Toast French toast as directed on package, or make your own.
2. When cool, put on serving plates.
3. Using an ice cream spade (not scoop), top each slice toast with frozen yogurt.
4. You want a flat slice of ice cream, not a mound.
5. Make 2 shallow depressions in yogurt with back of a spoon.
6. Place apricot halves in depressions.
7. Spoon apricot syrup over"eggs".
8. Sprinkle with cinnamon sugar, if desired.
9. Enjoy!
10. *Note;Cook time is an estimate.
Title: Delicious Oven-Baked Tropical-Flavours Dessert
Ingredients:
- 1 1/4 milk
- 1 coconut flakes
- 1 flour
- 1/2 pecan nuts
- 3 1/2 butter
- 4 1/2 eggs
- 4 vanilla
- 2 baking powder
- 1 salt
- 1/2
Instructions:
1. Heat oven to 325 deg F/160 deg Celsius.
2. Grease an oven dish, about 7 x 7 or 8 x 8 inches, and about 2 inches deep.
3. Simply process or whisk all the ingredients together.
4. Mix until very smooth.
5. Pour the mixture into the greased dish, and bake until golden brown and firm to the touch -- about 45 minutes, but make sure it's done before you remove it from the oven.
6. Serve hot or warm with sweetened whipped cream.
Title: Vegan Date Squares
Ingredients:
- 1/2 dates
- 2 flour
- 2 oats
- 1/2 maple syrup
- 1/2 salt
- 1/2
Instructions:
1. soak dates in 1 cup of water(optional) and then heat until water evaporates(here you can add lemon juice, rind, or extracts if it pleases you).
2. combine dry ingredients.
3. combine wet ingredients.
4. mix both mixtures.
5. spread half of mixture into 8" pan.
6. spread date puree.
7. add the other half of mixture.
8. bake at 350 degrees until lightly browned-approx 25-30mins.
Title: Vermont Spice Cake
Ingredients:
- 3 all-purpose flour
- 3 1/2 baking powder
- 2 pumpkin pie spice
- 1 baking soda
- 3/4 ground nutmeg
- 1/2 salt
- 1 1/2 sugar
- 3/4 butter
- 3 eggs
- 1 1/2 canned pumpkin
- 1/2 evaporated milk
- 1/4 water
- 1 1/2 vanilla
- 11 cream cheese
- 1/3 butter
- 3 1/2 powdered sugar
- 2 -3
Instructions:
1. In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
2. In a bigger mixing bowl, add sugar and butter; beat until creamy.
3. Add eggs; beat for 2 minutes.
4. Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
5. Gradually beat in flour mixture.
6. Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
7. Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
8. Cool in pans on a wire rack for 15 minutes.
9. Turn cakes out onto wire rack to cool completely.
10. For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
11. Add the maple flavoring; stir to mix well.
12. When the cake is cooled, cut each cake horizontally in half with long serrated knife.
13. Frost cake between the layers and on top; leave sides unfrosted.
14. Sprinkle chopped nuts evenly over top of cake.
Title: No-Bake Chocolate Walnut Balls
Ingredients:
- 2 1/2 confectioners' sugar
- 1 walnuts
- 1/2 pecans
- 1/2 corn syrup
- 3
- 1/4
Instructions:
1. Mix well, chocolate crumbs, confectioners sugar, walnuts, semisweet chocolate pieces.
2. Add corn syrup, orange juice; mix well.
3. Butter hands and form mixture into 1-inch balls. Roll in cocoa powder, walnuts, iciing sugar, coconut, etc.
4. Store in tightly covered container to ripen.
5. Can be made weeks ahead if you wish.
Title: Cookies N Cream Cake
Ingredients:
- 2 1/4 cake flour
- 2 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 1 1/4 sugar
- 1 milk
- 1 vanilla
- 4 powdered sugar
- 10 milk
- 1 vanilla
- 5 1/2
- 5
- 1
Instructions:
1. Preheat oven to 375°F and grease and flour 2 9-inch layer pans.
2. Sift flour; resift flour with baking powder and salt and set aside.
3. Cream together Crisco and sugar until fluffy.
4. Divide flour into 3 sections and add to cake batter, alternating with milk.
5. Add vanilla.
6. In separate bowl, beat egg whites until stiff but not dry.
7. Fold egg whites into cake batter.
8. Fold crushed Oreos into cake batter.
9. Pour batter into prepared pans and bake for 25 minutes or until toothpick comes out clean.
10. Cool in pans for 10 minutes, remove, and cool completely on wire wracks.
11. Frosting: Beat Crisco until smooth.
12. Gradually add powdered sugar, alternating with milk.
13. Add vanilla.
14. Add any additional milk until desired consistency is met.
15. Frost cake and sprinkle with crushed Oreos.
Title: Pioneer Woman Oatmeal Crispies
Ingredients:
- 1 shortening
- 1 light brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 table salt
- 1 baking soda
- 3 oats
- 1/2 pecans
- 1 chocolate chips
Instructions:
1. In an electric mixer fitted with the paddle attachment cream together sugars and shortening.
2. In a seperate small bowl combine vanilla extract and eggs.
3. Slowly add vanilla/egg mixture to creamed sugars.
4. In a seperate larger bowl sift together flour, salt and baking soda.
5. Slowly add flour mixture to electric mixer while it is running.
6. Remove nuts from stove top and finely chop.
7. Add nuts and oats and 1/2 cup of the chocolate chips to mixer.
8. Turn off mixer and add remaining chocolate chips, mix well.
9. Place dough on a piece of wax paper and form into a log. (you can divide it into as many logs as you want and freeze).
10. Refridgerate until ready to bake.
11. Preheat oven to 350 degrees.
12. Unwrap dough and slice to desired thickness.
13. Place on cookie sheet and bake 8-10 minutes, until golden brown.
Title: Cornstarch Sponge Cake (4-Ingredient, Gluten-Free, Wheat-Free, F
Ingredients:
- 3 eggs
- 1/2 caster sugar
- 3/4 cornflour
- 2 vanilla extract
Instructions:
1. Preheat oven to 180°C Grease with butter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.
2. Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
3. Sieve in the cornflour little by little for the third time and fold well in with a rubber spatula.
4. Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean. Turn sponge onto a wire rack to cool.
5. Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.
Title: Fragrant Pudding Parfait
Ingredients:
- 2 amaranth
- 1/3 basmati rice
- 4 maple syrup
- 1/4 honey
- 1/4 sea salt
- 4 ground cardamom
- 1 ground nutmeg
- 1 low-fat soymilk
- 8 arrowroot
- 8 kudzu
- 1 vanilla
- fresh blueberries
- fresh raspberries
- orange
Instructions:
1. Combune amaranth,rice, maple syrup, salt and cardamom or nutmeg with 3 3/4 cups of soymilk in a medium saucepan over medium-high heat.
2. Bring to a simmer, reduce heat to very low.
3. Cover and cook, stirring ocasionally, for 2 hours.
4. Stir frequently to create a creamy texture.
5. Raise heat to medium.
6. Combine arrowroot flour with remaining 1/4 cup soymilk, stirring well to dissolve compelety.
7. Stir arrowroot mixture into simmering pudding, stirring continuously until pudding has thickened completely, about 1 to 2 minutes.
8. Stir in vanilla, Remove from heat and allow to cool slightly.
9. Layer warm pudding with berries in a parfait or other tall wide-mouth glasses.
10. Garnish with orange slices.
Title: Omega-3 cookies
Ingredients:
- 1 whole wheat flour
- 1 flax seed meal
- 1/2 butter
- 1/2 demerara sugar
- 1/2 egg
- 3/4 vanilla
- 1 salt
- 1 baking soda
- 1/4
- 1/2
Instructions:
1. mix wet ingredients, add dry.
2. chill in fridge.
3. roll out and cut into shapes.
4. bake 350 7-10 minutes.