lumicero/recipes-ing2inst huggingface dataset:
Title: Bread Pudding
Ingredients:
- 1 butter
- 3 -4 eggs
- 4 sugar
- 1/4 cinnamon
- 1 vanilla
- 1/2 milk
- 4
Instructions:
1. Remove all crust from bread.
2. Cut crumb in 1 ½-inch squares and butter one face.
3. Bring milk to boil; stop before it bubbles.
4. With an electric mixer, blend the eggs, sugar, cinnamon, and vanilla.
5. Add these ingredients to milk and blend to dissolve sugar.
6. In large enough enamel dish, put in the bread squares butter side down; cover it with the milk mixture.
7. In a large pan, put about 2 inches of warm water and set in your bread preparation.
8. Put in a preheated oven 350°F for about 40 minutes.
9. Cover the pudding with the jam and back to oven for about another 10 minutes; remove from oven and let it cool and serve.
Title: Chocolate Bourbon Pecan Cake - Paula Deen
Ingredients:
- 8 butter
- 1/2 eggs
- 3 sugar
- 1/2 Bourbon
- 1/4 flour
- 1/4 pecans
- 1 1/2 heavy cream
- 1
- 1 1/4
Instructions:
1. Preheat oven to 325ºF.
2. Grease and flour a 9-inch springform pan.
3. Melt the chocolate and butter in a small bowl over a double boiler.
4. Remove from heat, and set pot aside leaving the bowl on top of pot.
5. Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
6. Place bowl over slightly simmering water, and whisk until yolks reach 140ºF.
7. Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
8. Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
9. Mix flour with pecans and fold into chocolate mixture.
10. Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
11. Pour batter into prepared pan and bake for 20 to 25 minutes.
12. Allow cake to cool in pan and then place in the freezer for at least 2 hours.
13. Once it's frozen, remove sides of springform pan.
14. Invert cake onto a wire rack and remove bottom of springform pan.
15. Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
16. Whisk until completely smooth.
17. Set wire rack with cake on top of sheetpan.
18. Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
19. Gently jiggle wire rack to help drain excess ganache.
20. Remove cake from wire rack with spatula and place on a serving plate.
Title: Christmas Snowman Cupcakes
Ingredients:
- 24 chocolate pieces
- 26 icing sugar
- 24 butter
- 250 hot water
- 125 marshmallows
- 1 -2
- 24
- 12
- 40
Instructions:
1. Melt 2 chocolate coins in the microwave or in in a bowl over a pan of simmering water, until liquified.
2. Dip each cylindrical/round chocolate into the melted chocolate and 'glue' to the coins of chocolate, to look like tophats.
3. Sieve icing sugar and add to soft butter and hot water.
4. Mix slowly for 2 minutes, then fast, until light and creamy.
5. Spread buttercream over each cupcake, leaving a little over to 'glue' the hats on later.
6. Place a marshmallow in the middle of each cupcake.
7. Snap each chocolate stick in half and place into the cupcake for arms.
8. Pipe on a green scarf around the marshmallow.
9. Pipe on black eyes and red or orange nose and buttons (If it doesn't stick very well, slightly dampen the side of the marshmallow with a wet finger).
10. "Glue" on the tophat with remaining buttercream.
Title: Chaux Clafouti De Fraise De Brandied
Ingredients:
- 1 butter
- 1/2 all-purpose flour
- 1 1/2 cornstarch
- 1/4 salt
- 1/4 granulated sugar
- 2 pure vanilla extract
- 3 eggs
- 1 key lime
- 1 1/2 milk
- 2 brandy
- 3 strawberries
- 1 confectioners' sugar
Instructions:
1. Preheat the oven to 350°F.
2. Grease an 8x8 or similar sized pan with butter.
3. Quarter the berries, and distribute them evenly in prepared pan.
4. Combine the flour, salt & cornstarch in a small bowl.
5. Whisk the sugar, vanilla, eggs, zest and juice of 1 key lime, milk and brandy in large bowl until light and frothy.
6. Add dry ingredients to wet; whisk to combine thoroughly.
7. Pour the batter over the berries, and place the dish on a cookie sheet. Bake for about 40 minutes, until just set. Cool to room temperature.
8. Sprinkle the confectioners' sugar on top of the clafouti, and serve it at room temperature.
Title: Mom's Very Rich Shortbread
Ingredients:
- 1 butter
- 1 vanilla
- 1/4 salt
- 1 confectioners' sugar
- 2 - 2 1/4 flour
- 1/4 confectioners' sugar
Instructions:
1. Heat oven to 350 degrees F.
2. Lightly rub a stick of butter over a large cookie sheet.
3. Cream butter, sugar, vanilla and salt together.
4. Making sure flour is sifted, add the first 2 cups slowly. Another 1/4 cup may be added if the weather is damp or the dough seems extremely soft. This is supposed to be a very soft dough, so use extra flour sparingly.
5. Using a heaping teaspoonful, form into a ball. Take care not to roll them too much in your hands, so the dough doesn't become "tough".
6. Place cookies about two inches apart on the sheet. Flatten slightly with a glass dipped in powdered sugar.
7. Bake for 12 to 15 minutes, or just until the edges begin to brown.
8. Yield depends on how "heaping" your teaspoons are!
Title: 7 Layer Cookies
Ingredients:
- 1/2 butter
- 1 graham cracker crumbs
- 1 chocolate chips
- 6 sweetened condensed milk
- 6 walnuts
- 1
Instructions:
1. Melt 1 stick butter in a jelly roll pan.
2. Spread in pan (in layers) - 1 cup of graham cracker crumbs
3. 1 cup of shredded coconut.
4. 6 oz of butterscotch chips
5. 6 oz. of chocolate chips.
6. Drizzle one can of sweet condensed milk on top.
7. Add 1 cup of chopped walnuts on top.
8. Bake at 350°F for 30 minutes.
9. Remove and let cool and then cut into squares.
Title: Pumpkin Pecan Passion
Ingredients:
- 2 margarine
- 1/2 sugar
- 1/4 cream cheese
- 8 vanilla
- 8 pumpkin
- 1 milk
- 1 instant vanilla pudding
- 1 sugar
- 1 cinnamon
- 1/3 clove
- 1 ginger
- 1/4 pecans
- 1/4 brown sugar
- 1 cinnamon
- 1/3 butter
- 1/2
- 2
Instructions:
1. Mix crumbs, margarine (melted), sugar and cinnamon, and press into 9x13 pan. Set aside.
2. In a mixing bowl, combine softened cream cheese, and whipped topping till smooth, scraping bowl often. Spread on crust.
3. In a clean bowl, mix pudding powder, milk, sugar and spices. Add pumpkin and mix thoroughly. Spread on cream cheese layer and refrigerate.
4. In a medium microwavable bowl, combine nuts, brown sugar, and cinnamon, melt margarine, add to nut mixture and mix well.
5. Microwave on high for two minutes or until bubbly (careful it's HOT!) and spread on a sheet of parchment or a cookie sheet or foil. Allow to cool completely and sprinkle on top of pumpkin mixture. Chill overnight and serve.
Title: Vegan Whipped Cream
Ingredients:
- 1 coconut milk
- 1/3 powdered sugar
- 1/4 soymilk powder
- 2
Instructions:
1. Put can of coconut cream/milk in fridge for 4 hours.
2. Open can, and remove the thick part at the top. Save the rest for other uses.
3. Put thick coconut cream into a chilled metal bowl.
4. With electric beaters, beat cream until thick and fluffy.
5. Gently beat in remaining ingredients.
6. Cover bowl, and chill for a bit.
7. Use on fruit, cakes, pies, etc., just before serving. Store in fridge.
Title: Peach & Almond Yogurt Muffins
Ingredients:
- 125 unsalted butter
- 200 eggs
- 2 vanilla
- 1
- 200
- 2
- 3
Instructions:
1. Preheat the oven to 180c/gas4.
2. Cream the butter with the sugar & beat in the eggs, vanilla, flour, ground almonds & a pinch of salt.
3. Fold in the greek yogurt.
4. Grease a 12 hole muffin tin or line with muffin cases.
5. Spoon into the cases or holes so that they are two-thirds full, then place a couple of peach slices on each one, lightly pressing them into the mixture.
6. Bake for 20-25minutes until lightly golden & firm to the touch.
7. While still warm, spread some peach jam over the peaches to glaze.
8. If not using cases, loosen cakes with knife to remove.
Title: Snickerdoodle Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 cake flour
- 1 baking powder
- 1/2 salt
- 1 ground cinnamon
- 1 butter
- 1 3/4 sugar
- 4 eggs
- 2 pure vanilla extract
- 1 1/4 milk
Instructions:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Title: Fruit Dip
Ingredients:
- 1 marshmallow creme
- 4 cream cheese
Instructions:
1. Place ingredients in a bowl and beat with electric mixer.Voila.simple, fast and tasty fruit dip.
2. Serve with a variety of fruit.
Title: Jenna's Sugar Cookies
Ingredients:
- 1 1/2 margarine
- 2 sugar
- 3 eggs
- 1 sour cream
- 2 vanilla
- 1 baking powder
- 1/2 baking soda
- 6 flour
- 1 salt
Instructions:
1. Preheat oven 350 degrees.
2. Cream Crisco and sugar together.
3. Add the rest of the wet ingredients.
4. Add dry ingredients.
5. Chill for at least 15 minute (I like to just get out a chunk at a time to roll out and cook.)
6. Roll out cookies to about a quarter of an inch.
7. Bake for 7 min and check. If still really soft on the top put in for an extra 3 min and check again. Watch cookies carefully and take out when you start to see the bottom edges browning.
8. Cool and frost.
Title: Fruit Salad
Ingredients:
- 1/2 melon
- 10 strawberries
- 3 kiwi fruits
- 1 of fresh mint
- 2 honey
- 2 dark rum
- 1 lemon juice
Instructions:
1. Mix all the liquid ingredients for the dressing and whisk.
2. Pour over mixed cut up fruits, sprinkle the chopped mint then mix well and make sure that the dressing is evenly distributed.
3. Serve lightly chilled.
Title: Molasses Sugar Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 all-purpose flour
- 2 baking soda
- 1 cinnamon
- 1/2 clove
- 1/2 ginger
- 1/2 salt
Instructions:
1. Cream together shortening and sugar.
2. Add molasses and egg; beat well.
3. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to molasses mixture.
4. Mix well; chill.
5. Form into 1-inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart.
6. Bake in moderately hot oven, 375° for 8-10 minutes.
Title: Butterscotch Cream Cheese Pie
Ingredients:
- 1 graham cracker pie crust
- 1 cream cheese
- 1 sweetened condensed milk
- 3/4 cold water
- 1 instant butterscotch pudding mix
- 1 frozen non-dairy topping
Instructions:
1. In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
2. On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust.
3. Chill 2 hours or until set. top with remaining whipped topping and serve. Keep refrigerated.
Title: Marshmallow Popcorn
Ingredients:
- 3/4 marshmallows
- 30 brown sugar
- 1/2 butter
- 3 vanilla
- 1
Instructions:
1. Pop corn and remove unpopped kernels.
2. Place in large greased bowl.
3. In saucepan, combine marshmallows, brown sugar and butter and cook over low heat until smooth.
4. Add vanilla or almond extract.
5. Pour hot mixture over popcorn and stir.
6. Enjoy!
Title: The Very Best Whipped Chocolate Frosting/Carrie Sheridan
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1
- 1 -2
Instructions:
1. Melt chocolate chips and butter in a metal bowl placed over hot water in a saucepan over medium heat on the stove.
2. Stir constantly until chips and butter are fully melted.
3. Add light cream and stir until fully mixed and very warm.
4. Remove from heat and whisk in powdered sugar [i use much less and find this is sweet enough].
5. Refrigerate until thoroughly chilled.
6. Note that - at this point - you could make this into a fudge -.
7. Remove from refrigerator and beat for 5 minutes or more, until the volume has increased and the color is much lighter.
8. Frost any cake.
9. This is very good on Crazy Lazy Cake.
Title: Malt Shop Special Cupcakes
Ingredients:
- 1 water
- 1 eggs
- 1/3 vanilla flavor instant pudding and pie filling mix
- 3 maraschino cherries
- 1/4
- 2
- 4
- 1
- 2/3
- 1/3
- 18 -20
Instructions:
1. Line twenty 2 1/2-inch muffin cups with paper bake cups; set aside.
2. In a large mixing bowl, beat cake mix, the water, oil, eggs and the 1/4 cup malted milk powder with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more.
3. Divide batter among prepared muffin cups, filling cups two-thirds full with batter.
4. Bake in a 350 degrees oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. For Malt Shop Frosting, in a large mixing bowl, beat together the pudding mixes, whipping cream and the 1 cup malted milk powder with an electric mixer on medium speed until stiff peaks form.
6. Pipe or spread frosting over cupcakes. Sprinkle each with chopped malted milk balls, drizzle with fudge topping and top with a cherry. Store chilled in an airtight container up to 2 days.
Title: Lemon Cake
Ingredients:
- 1 butter
- 1/2 caster sugar
- 1 eggs
- 2 lemon juice
- 3 fresh lemon rind
- 1 self-raising flour
- 1 1/2 bicarbonate of soda
- 1/2 sugar
- 1/3 water
- 1/2 lemon juice
- 3 lemon, rind of
- 1
Instructions:
1. Pre-heat oven to 180C degrees (375F degrees).
2. Place butter and sugar in a bowl and beat until light and creamy.
3. Add eggs and beat well.
4. In a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb.
5. Add to egg mixture and mix until well combined.
6. Spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer.
7. -------.
8. Syrup-----------.
9. Place sugar, water, lemon juice and rind into a saucepan.
10. Cook, stirring over a low heat until sugar has dissolved.
11. Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.
12. Allow cake to stand for 5 minutes and serve with a dollop of Greek Yoghurt.
Title: Creamy Chocolate Syrup Frosting
Ingredients:
- 1/2 butter
- 1/2 confectioners' sugar
- 1/2 vanilla
- 3
- 1
Instructions:
1. In a large mixing bowl using an electric mixer on low speed beat the butter, sifted cocoa powder and chocolate syrup until just combined.
2. Add in the sifted confectioners sugar, whipping cream and vanilla; beat on low speed until the confectioners sugar is combined; increase the speed to medium and beat for 1 more minute until smooth and spreadable (add in more whipping cream or sugar if needed to achieve desired consistency).
Title: Fresh Raspberry Lemon Angel Food Cake - Individual
Ingredients:
- 1 fresh raspberries
- 1 cornstarch
- 2 cornstarch
- 1 1/2 salt
- 1/4 fresh lemon juice
- 1 cold water
- 1/2 lemon zest
- 4 butter
- 1/2
- 2
- 1 1/2
- 6
Instructions:
1. In a large saucepan combine I cup sugar, cornstarch, ¼ tsp salt, 4 egg yolks and the lemon juice. Add 2 cups cold water and whisk until boiling.
2. Boil one minute and remove from heat.
3. Stir in lemon zest and butter, stirring constantly until the butter has melted completely.
4. Divide cake cubes into individual glasses
5. Pour warm lemon filling over cake
6. Top with fresh raspberries and cream.
Title: Easiest Apple Strudel
Ingredients:
- 1 puff pastry
- 1 egg
- 1 water
- 1
Instructions:
1. Thaw pastry at room temperature for 30 minutes.
2. Preheat oven to 375°F.
3. Mix egg and water and set aside.
4. Roll pastry into 16x12-inch (approx) rectangle.
5. Starting at the short side, spoon filling over half the pastry to within 1 inch of edges.
6. Starting with the short side, roll up pastry like a jelly roll.
7. Place seam-side down on a baking sheet, tucking in ends to seal.
8. Brush with egg mixture.
9. Cut several 2 inch slits, 2-3 inches apart, on the top.
10. Bake 35 minutes or until golden.
11. Cool on baking sheet.
12. Serve warm.
Title: Choux Pastry- Gluten-Free
Ingredients:
- 1/4 water
- 1/4 butter
- 1/2 eggs
- 55 sugar
- 2 water
- 1
Instructions:
1. Preheat oven to 220°C or 420°F Line two cookie sheets or baking trays with baking paper.
2. Double sfit together the flours.Set aside.
3. Add the water and butter to a saucepan. Place over heat until the butter has melted.
4. Add all of the flour at once to the water/butter mix. Remove from heat and stir vigorously until the mixture is smooth. It will be very lumpy at first but should smooth out. Stir vigorously and quickly.
5. Transfer the mix to the bowl of an electric mixer. Beat on low and add both eggs- one at a time. For a sweet dough add the sugar between adding the first and second egg.
6. Beat well between adding eggs. (You can do this step by hand but it is so much easier using the electric mixer).
7. Beat at a medium speed until the dough becomes very smooth.
8. Use a piping bag or spoon to from desired shapes onto the baking trays. The pastry will at least double in size during the cooking.
9. For the optional glaze- Mix the egg yolk and water. Brush lightly over the tops of your pastries.
10. Bake approx 25 minutes or until the pastries have risen and are nicely browned.
11. Remove from oven and cut a small slit into the side of eaach pastry to allow the steam to escape. This helps to stop the pastries being soggy inside.
12. File with savoury or sweet fillings as desired. Top with chocolate or icing sugar if desired.
13. Options for filling- custard, cream, savoury chicken filling, berries and cream, vanilla yogurt and strawberries.
Title: No Pudge Yellow Cake
Ingredients:
- 1 flour
- 2 sugar
- 1 baking soda
- 1 vanilla
- 1 eggs
- 4
Instructions:
1. Put all ingredients in a bowl and mix until light and fluffy.
2. Pour into greased cake mold.
3. Bake at 350 for 1 1/2 hours.
Title: Hot Fudge Upside Down Cake Mix
Ingredients:
- 1 flour
- 3/4 sugar
- 2 cocoa powder
- 2 baking powder
- 1/4 salt
- 1/2 milk
- 2 vanilla
- 1 brown sugar
- 1 cocoa powder
- 1/4 tap water
- 1 3/4
Instructions:
1. Mix dry cake ingredients together. Flour, sugar, coco, baking powder, salt. Place in zippy bag if storing as a mix and label.
2. Mix dry topping ingrediants together. Brown Sugar and coco. Place in zippy bag if storing as a mix and label.
3. To Serve: In ungreased 9x9 pan stir together with a fork the dry cake mix and wet ingredients (Milk, oil, vanilla), spread mix even in pan.
4. Sprinkle dry topping on top of cake mix.
5. gently pour on top 1 3/4 cups hottest tap water. This will make the fudge.
6. cook at 350 for 40 minute.
7. Serve inverted toped with ice-cream.
Title: Mom's Ultra Quick Yellow Cake and Chocolate " Dip"
Ingredients:
- 1/2 butter
- 2 margarine
- 2 eggs
- 2/3 self-rising flour
- 1 milk
- 1 sugar
- 3 vanilla
- 2 sugar
- 1/3 milk
- 1/2 butter
- 1/4
Instructions:
1. CAKE: Preheat a 9x13 pan. In a bowl, stir together all ingredients. (No need to do the wet ingredients first then dry.).
2. Pour into the pan and bake until a toothpick comes out clean, about 30 minutes.
3. DIP: In a med. saucepan, begin to melt the butter. As it melts, add the remaining ingredients, stirring well to combine. Bring to a boil and boil one minute, stirring while it boils. Remove from heat.
4. NOTE: It helps to wait until the cake is done to make the dip. The cake will still be warm. Cut that cake slice in half and smother it with the dip and enjoy!
Title: Ma's Cocoa-Blamange
Ingredients:
- 1 milk
- 3 cornstarch
- 4 sugar
- 1/2 vanilla
- 1
Instructions:
1. Dissolve corn starch and cocoa together in part of cold milk. Heat rest of milk to boiling point.
2. Stir in rest and cook in double boiler for 15 minutes, stirring.
3. Add vanilla. Pour into wet mold or molds.
4. To with whipped cream.
Title: Kentucky Butter Cake
Ingredients:
- 1 butter
- 2 white sugar
- 4 eggs
- 2 all-purpose flour
- 3 baking powder
- 1 salt
- 1 baking soda
- 1/2 butter
- 1 sugar
- 1/2 water
- 1
- 1/3
- 1
Instructions:
1. Grease bundt pan generously and flour lightly.
2. Cream butter and sugar in a large bowl and beat until light and fluffy.
3. Add the 4 eggs and beta well. While beating add the almond extract.
4. Add sifted dry ingredients to egg mixture alternately with 2-cup sour milk. Beat well after each addition.
5. Pour batter into well-greased and lightly floured bundt pan.
6. Bake at 325 for about 1 hour or until cake is a very light golden color on top (sides otherwise get too dark) and the bake springs back to a light touch.
7. While cake is baking, make the butter sauce.
8. In saucepan melt the butter, sugar, water and almond extract. Stir until a thin syrup.
9. While cake is still hot from oven, and still in pan, puncture it with a fork.
10. Pour the butter sauce over cake and let it cool for an hour before removing from the pan.
11. If it gets too cold it’s harder to remove so do it while cake is still slightly warm.
12. Finish cooling on a rack.
Title: Swirled Cherry Cake
Ingredients:
- 1 eggs
- 3 water
- 1 cherry pie filling
- 1/4
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour bottom and sides of a 9x13x2" cake pan.
3. In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended.
4. Pour batter into prepared cake pan.
5. Smooth evenly in pan.
6. Drop spoonfuls of the pie filling on top of the cake batter.
7. With a knife, swirl the cherry pie filling into the cake batter.
8. Be careful not to touch the bottom of the cake pan with the knife.
9. This might remove some of flour/shortening coating, causing the cake to stick.
10. Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean.
11. Allow to cool for 10 minutes.
12. May be served warm or cooled.
13. May be served with ice cream or whipped topping.
Title: Baklava Pockets
Ingredients:
- 1 phyllo dough
- 1 1/2 butter
- 3/4 pistachios
- 1 1/2 sugar
- 2 water
- 1 lemon
Instructions:
1. Thaw phyllo and unroll. Put 13 sheets on work surface and cover rest with very slightly dampened cloth. Using very sharp knife, cut phyllo into 20 (3 inch) squares, discarding 1 inch trim from short side. Fold four corners of each square to meet in center, making envelope. Set squares in 17- by 12 inch jellyroll pan. Repeat with remaining 13 sheets phyllo.
2. Divide pistachios among phyllo pockets. Heat butter in small saucepan until hot to the touch. Pour butter into pan, making sure it gets to every part. Bake at 400 degrees until done, about 20 minutes.
3. Dissolve sugar in water. Add lemon juice and boil 2 minutes.
4. Remove phyllo from oven. Tip pan to drain off excess butter. Return tray to oven 1 minute, then remove from oven. Just before serving, pour boiling syrup into tray.
Title: Low Fat Lemon Poppy Seed Cake
Ingredients:
- 1 sugar
- 1/2 fat free sour cream
- 1/3 water
- 1/4 plain fat-free yogurt
- 1 egg substitute
- 1 lemon juice
- 3 poppy seeds
- 2 powdered sugar
- 1/2 lemon juice
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine cake mix and sugar.
3. Add sour cream, water, yogurt, egg substitute and lemon juice.
4. Beat at medium speed for 5-6 minutes.
5. Stir in poppy seeds by hand.
6. Spray a bundt pan with cooking spray and pour in the batter.
7. Bake about 40 minutes or til a toothpick in center of cake comes clean.
8. Cool in pan for 10 minutes.
9. Stir glaze ingredients together and drizzle over warm cake.