lumicero/recipes-ing2inst huggingface dataset:
Title: Warm Blueberry Pudding (Restaurant Style)
Ingredients:
- 1/2 vanilla extract
- 3/4 milk
- 3/4 sugar
- 3 butter
- 1/2 salt
- 2 double-acting baking powder
- 1 1/2 cake flour
- 2 fresh blueberries
- 1 butter
- 2 lemon juice
- 3/4 water
- 1/4 salt
- 1/2 brown sugar
- 1/3 sugar
- 2 quick-cooking tapioca
Instructions:
1. Heat oven to 375.
2. Grease a 8x8x2 pan or 1 1/2 qrt casserole dish,set aside.
3. Combine the tapioca,1/3 cup sugar,brown sugar& 1/3 tsp salt& water in saucepan.
4. On medium heat,cook,stir.
5. Let come to boil,add lemon juice and 1 TB butter,as well as berries.
6. Let stand for 15 minutes.
7. Combine sifted cake flour,baking powder,& salt,sift together.
8. In small bowl,cream the butter,gradually adding 3/4 cup of sugar -- Add,in small amounts, the flour mixture to the creamed mix,alternately.Combine mixture well,add the vanilla extract.
9. Stir the berry mixture,pour into pan.Top with batter,bake 1 hour.Serve warm with whipped cream.
10. Gradually adding in 3/4 cup sugar.
11. Add flour mix alternatly with milk,small amounts,beating well.
12. Add in vanilla extract.
13. Stir the berry mixture,pour into pan.
14. Pour batter over berry mixture.
15. Bake for 1 hour.
16. Serve warm with ice cream on side,if desired.
Title: Spiced Grapes
Ingredients:
- 1 seedless grapes
- 1 sugar
- 1 water
- 1 cinnamon stick
- 2 star anise
- 5 whole cloves
- 12 black peppercorns
Instructions:
1. Combine all ingredients except grapes in a small saucepan and boil for two to three minutes.
2. Pierce each grape two to three times with a sharp skewer or toothpick.
3. Place grapes in a small bowl and cover with the syrup mixture.
4. Refrigerate for 24 to 36 hours.
5. Serve with cheese or nuts.
Title: Chocolate Hazelnut Bûche De Noël
Ingredients:
- 1 1/4 dark chocolate
- 5 eggs
- 1/2 granulated sugar
- 1/2 salt
- 1 cocoa powder
- 1 mascarpone cheese
- 2 cranberries
- of fresh mint
Instructions:
1. Preheat oven to 400°F (200°C). Line 15 x 10-inch (38 x 25 cm) metal jelly roll pan with parchment paper; mist with cooking spray. Set aside.
2. Place chocolate in microwave-safe bowl. Microwave 20 seconds, then stir and repeat until melted; 1 to 1 ½ minutes total. Stir until smooth. Let cool slightly.
3. Beat together egg yolks, sugar and salt in large bowl using electric hand mixer until pale yellow. Beat in melted chocolate until smooth. Set aside.
4. Beat egg whites in separate large bowl using electric hand mixer until soft peaks form. Fold a quarter of egg whites into chocolate mixture using rubber spatula; fold in remaining egg whites. Transfer to prepared pan, spreading evenly and smoothing top.
5. Bake until cake springs back when lightly touched in centre; about 10 minutes. Run paring knife around edges of cake to loosen. Cover cake with clean damp kitchen towel; let cool completely.
6. Arrange same damp towel on work surface with long side facing you; dust with cocoa powder. Carefully invert cake onto towel with long side facing you; remove pan and gently peel off parchment. Trim edges of cake. Set aside.
7. Stir ½ cup hazelnut spread with mascarpone in separate large bowl until well combined. Spread over surface of cake. Beginning at long side closest to you and lifting and guiding cake with towel, roll up cake lengthwise. Arrange, seam-side down, on work surface.
8. Diagonally slice 5-inch (13 cm) long piece off one end of cake. Arrange longer piece of cake on serving platter; place cut end of short piece adjacent to long piece to make a “Y” shape. Spread remaining hazelnut spread all over cake. Refrigerate uncovered until hazelnut spread is set; about 1 hour or up to 24 hours.
9. Let stand at room temperature for 15 minutes. If using, top with sugared cranberries and mint.
Title: Strawberry Lasagna Dessert
Ingredients:
- 16 cream cheese
- 2 vanilla instant pudding mix
- 1/2 icing sugar
- 1 milk
- 8 strawberries
- 1/4 kirsch
- 1 granulated sugar
- 2
- 1
Instructions:
1. Beat the cream cheese, pudding mix, icing sugar and milk in a mixer bowl at high speed until smooth.
2. Combine the strawberries, kirsch and sugar in a medium bowl, mixing well.
3. Remove 1 cup of the strawberry mixture.
4. Puree in a food processor and reserve.
5. Slice the pound cake into 1/2 inch slices.
6. Line a 9x13 inch dish with a layer of cake.
7. Layer 1/3 of the cream cheese mix, 1/3 of the strawberry mixture, remaining cake slices in prepared dish.
8. Layer half the remaining cream cheese mix, half the remaining strawberry mixture, remaining cake and remaining cream cheese mixture.
9. Swirl the remaining strawberry mixture over top.
10. Chill for 4-8 hours.
11. Beat whipping cream in small mixer bowl until stiff peaks form.
12. Cut the dessert into 3 inch squares to serve.
13. Top with reserved strawberry puree and whipped cream.
Title: Apple Bread Pudding
Ingredients:
- 10 chunky applesauce
- 1 eggs
- 2 milk
- 2 sugar
- 1/2 vanilla extract
- 1/2 ground cinnamon
- 1/4
Instructions:
1. Spray a 11x7 baking dish with cooking spray.
2. Preheat oven to 325 degrees fahrenheit.
3. Place 1/2 of the bread cubes in baking dish.
4. Spoon all of applesauce over the first layer of bread.
5. Sprinkle applesauce with half of the cinnamon.
6. Cover applesauce with remaining bread cubes.
7. In a medium bowl, beat eggs, then add milk, sugar and vanilla extract.
8. Pour over bread.
9. Sprinkle with remaining cinnamon.
10. Bake at 325 degrees for 1 hour or until knife inserted near the middle comes out clean.
11. Serve warm or cold.
Title: Peanut Ginger Chocolate Peanut Butter Whip
Ingredients:
- 2 nonfat milk
- 1 sugar-free instant chocolate pudding mix
- 8 Cool Whip
- 1/3 peanut butter
- 3/4 ginger
Instructions:
1. Prepare pudding according to package directions.
2. Beat in peanut butter.
3. Fold in Cool Whip.
4. Stir in Ginger.
Title: Spiced Peach Cream Roll
Ingredients:
- 3 eggs
- 1 brown sugar
- 1/3 water
- 1 vanilla
- 1 cake flour
- 1 baking powder
- 1/4 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 1/4 icing sugar
- 1/2 cinnamon
- 3 icing sugar
- 1/2
- 1
Instructions:
1. Line 15x10x 1-inch jelly roll pan with foil or parchment paper; grease.
2. In small mixer bowl, beat eggs until very thick and lemon-colored, about 5 minutes.
3. Gradually beat in brown sugar.
4. Turn mixer to low and blend in water and vanilla.
5. Gradually add flour, baking powder, salt, cinnamon, nutmeg and cloves, beating just until batter is smooth.
6. Pour into pan, spreading batter into corners.
7. Bake at 375 for 12- 15 minutes or until toothpick inserted in centre comes out clean.
8. Loosen cake around edges of pan.
9. Mix icing sugar and cinnamon together and sprinkel over top of cake.
10. Cover cake with clean tea towel and cookie sheet; invert and carefully remove jelly roll and foil.
11. Trim any crusty edges.
12. While hot, roll cake and towel up, starting from narrow end.
13. Cool on wire rack.
14. Filling: When ready to serve, peel and chop peaches.
15. Whip cream; fold in peaches and icing sugar.
16. Unroll cake and spread with peaches and cream mixture.
17. Roll up.
18. Garnish with additional whipping cream and sliced peaches.
19. Well drained canned peaches could be used instead of fresh peaches.
Title: Chocolate Dream Pie
Ingredients:
- 2 milk
- 2 3/4 chocolate pudding
- 2 vanilla
- 1
- 1 -9
Instructions:
1. Prepare Dream Whip as directed on pkg. (using 1 cup milk and 1 teaspoons vanilla) in large mixing bowl.
2. Add remaining milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping the bowl occasionally.
3. Spoon into pie shell. Chill at least 4 hours.
Title: Simple Trifle
Ingredients:
- 2 strawberries
- 1 raspberries
- 2 blackberries
- 1 vanilla pudding mix
- 3 milk
- 1
Instructions:
1. Rinse the fruit. I like mine with a bit of lemon juice.
2. Make pudding according to directions on the box. (Mine says "add three cups of milk, stir".).
3. Slice the cake in half inch sections.
4. Line a large bowl with the cake slices. Layer all the ingredients inside the bowl: pudding on the bottom, fruit, any leftover cake slices, pudding, more fruit on top.
5. That's it :) I don't like whipped cream unless it is made from whipping cream, and I don't have a hand mixer, so I don't put anything else on top. However, it would be great with whipped cream! I also want to try it with a different flavor of pudding. White chocolate, maybe.
Title: Grandma's Banana Date Cake
Ingredients:
- 2 3/4 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 1/2 granulated sugar
- 2 eggs
- 2 vanilla
- 1 banana
- 1/2 buttermilk
- 1/2 dates
- 1/4 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease well a 9 by 5 by 3 inch loaf pan.
3. Sift flour, baking powder, soda, and salt.
4. In large bowl with electrix mixer at high speed, beat butter, granulated sugar, eggs, and vanilla, occasionally scraping side of bowl with scraper, until light and fluffy- about 3 minutes.
5. In small bowl, combine banana and buttermilk.
6. At low speed, beat in flour mixture (in fourths) alternately with banana mixture in 3rds- about 1 minute.
7. Stir in dates and nuts.
8. Bake 1 hour and 10 or 15 minutes.
9. Cool on rack 15 minutes in pan, then turn out on rack until cool.
10. Dust with confectioner's sugar.
Title: Peach Cobbler
Ingredients:
- 1 water
- 1 butter
- 1/2 sugar
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2
- 2
Instructions:
1. Mix peaches, water, 1/4 cup butter, 1 1/4 cups sugar, cinnamon and nutmeg. Roll 1/2 of pie crust, cut into 2" squares, add to peach mixture and soak for 10 minutes. Roll the rest of the crust, cut into small strips and lay on top. Spread 1/4 cup butter over strips. Sprinkle 1/4 cup sugar, cinnamon and nutmeg on top. Bake 20 minutes until brown.
2. Note: Bake in 8 x 8" pan.
Title: Crazy Bread Pudding With Zucchini Milk
Ingredients:
- 1 zucchini
- 2 butter
- 2 margarine
- 1 margarine
- 1 vanilla
- 1/2 sugar
- 1/4 salt
- 2 eggs
- 1/2 cinnamon
- 1/2 apple
- 1
Instructions:
1. Blend prepared zucchini until thick milk.
2. Heat in saucepan until it comes to a boil. Add 2 tblsps butter.
3. Grease 4 quart casserole with 1 tblsp. margarine.
4. Preheat oven 350.
5. In large metal bowl, place bread cubes.
6. Pour hot zucchini milk mixture over and stir.
7. In small mixing bowl, beat two eggs, add vanilla, sugar salt and cinnamon.
8. Add to bread cubes, toss to blend all together.
9. Add diced apple, spread around on top.
10. Add almonds,spread around on top.
11. Set casserole in a 9 X 13 pan. Add 1 cup water or a little more.
12. Cover.
13. Bake 1 hour.
14. Serve warm or chilled with ice cream.
Title: Emril's Tres Leches Cake- the Best!!!
Ingredients:
- 1 vegetable shortening
- 2 all-purpose flour
- 1 all-purpose flour
- 6 eggs
- 2 granulated sugar
- 2 baking powder
- 1/2 vanilla extract
- 1 1/4 evaporated milk
- 1 sweetened condensed milk
- 2 heavy cream
- 3 confectioners' sugar
- 1
Instructions:
1. Position rack in bottom 1/3 of oven and preheat the oven to 350 degrees F.
2. Lightly grease a 13 by 9-inch baking pan with the shortening. Add 1 tablespoon of the flour to the greased pan and shake it around to coat the entire pan with the flour. Shake out excess flour. Set aside.
3. In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form. Reduce the speed to low and gradually add the sugar with the mixer running, beating until stiff peaks form.
4. Add the egg yolks, 1 at a time, beating well after each egg is added.
5. In a small mixing bowl, sift together the 2 cups flour and baking powder.
6. Add the flour mixture to the batter in stages, alternating with the whole milk, beginning and ending with the flour. (Do this quickly so that the batter does not lose its volume.)
7. Add 1 teaspoon of the vanilla extract.
8. Pour the batter into the prepared pan and place in the oven. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for 10 minutes.
9. In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Cover and blend on high for 45 seconds.
10. Remove 1 1/2 cups of the milk mixture, cover, and refrigerate until ready to serve the cake.
11. Pour 1/2 of the remaining milk mixture over the warm cake.
12. When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
13. When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and remaining 1/4 teaspoon of vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.
14. Serve the cake with the reserved chilled milk sauce.
Title: Sugar Free Mousse
Ingredients:
- 1/3 boiling water
- 1/4 milk
- 1 3/4 sugar-free instant pudding mix
- 1 vanilla extract
- 1/2
Instructions:
1. In a small bowl, dissolve jello in water.
2. In another mixing bowl beat milk and instant pudding for 2 minutes. Slowly.
3. add jello mixture and vanilla and mix well.
4. Pour into a bowl of individual dish and chill until firm and cold.
Title: Queen's Speech Peach Trifle
Ingredients:
- 1 low-fat vanilla yogurt
- 1 non-fat vanilla yogurt
- 2 vanilla pudding mix
- 1/3 skim milk
- 1 dry sherry
- 4 1/2 mint sprig
- 1
Instructions:
1. Pour the yogurt into a coffee filter set in a colander over a bowl and let drain for 5 to 10 minutes.
2. In a large bowl, whisk together the pudding mix and milk until well blended.
3. Add the drained yogurt and stir to combine. Set aside. In a small bowl, mix the jam and sherry.
4. Set aside. In a large deep glass bowl, arrange half of the cake cubes.
5. Spread half of the pudding mixture over them.
6. Spoon half the jam mixture over the pudding, and top with half the peaches.
7. Repeat layers in the same order with remaining ingredients.
8. Granish with the reserved peach slices and mint. For a change, this trifle is also delicious when made with a 15 ounce (425g) package of frozen unsweetened raspberries, sweetened with 1 tbsp granulated sugar, instead of the peaches.
Title: Mixed Melon Salad
Ingredients:
- 1 watermelon
- 1/2 honeydew melon
- 1/2 cantaloupe
- 4 feta cheese
- 2 mint leaves
- 1 -2 lime, juice of
- 1 mint leaf
Instructions:
1. Seed the melons and cut them into bite-sized pieces.
2. Arrange them on a platter or 6 salad plates.
3. Sprinkle with the feta and mint.
4. Season with lime juice and, if desired, a pinch of salt and pepper to taste.
5. Garnish with sprigs of mint, if desired.
Title: Ohagi
Ingredients:
- 300 sugar
- 1 3/4 sugar
- 1/2 salt
- 1/4 salt
- 1/8 water
- 200
- 1/8
- 200
- 1/2
Instructions:
1. PART 'A'.
2. Wash the azuki.
3. Place them in a saucepan and add enough water to cover them.
4. Cook over high heat until it boils, then, cook over medium heat for 40~60 minutes.
5. Once in 10 minutes, add 100cc water removing the scum periodically.
6. When the azuki become soft, cook over high heat and drain thoroughly.
7. Then, add half sugar mixing.
8. Add rest sugar and salt and mix. Turn off the heat and let azuki cool.
9. PART 'B'.
10. Add sugar and salt and mix.
11. PART 'C'.
12. Wash mochi rice right before cooking. When cooked, steam them.
13. Add salt.
14. Beat mochi rice with wet suriko-gi until it becomes like moti.
15. Make mochi rice round like ping pong ball shape.
16. PART 'D'.
17. Anko - Put 1 tablespoons anko on hand. Then, put rounded mochi rice on anko, and wrap.
18. Kinako - Add 1 teaspoons anko in mochi rice. And cover kinako with mochi rice.
19. Aonori - Same as kinako.
Title: Softest Sugar Cookies Ever!!
Ingredients:
- 2 1/2 all-purpose flour
- 2 granulated sugar
- 1/2 baking powder
- 1/2 salt
- 7/8 unsalted butter
- 1 pure vanilla extract
- 2 eggs
- 1/2 sugar
Instructions:
1. Preheat to 350°F Mixed 1/2 cup of the sugar with some turbinado sugar in a small bowl for coating. Set aside. In a separate bowl, whisk flour, baking powder, and salt together. Set aside. Beat butter and rest of the sugar (1 1/2 cups) together in a large bowl using an electric mixer on medium speed until light and fluffy. Beat in the vanilla, then the eggs one at a time, until combined, only about 30 seconds. Reduce the speed to low and mix in the flour mixture until just combined. Chill the dough for about 30 minutes. Line cookie sheets with parchment. Using wet hands, roll 2 Tablespoons of dough into balls, then roll in sugar to coat. Place balls on sheets, spaced about 2 inches apart. Very slightly flatten cookies with a flat surface (the bottom of a glass, measuring cup, spatula, etc).
2. Bake cookies until edges are set and just barely beginning to brown but the centers are still soft and puffy, about 10-12 minutes. To keep these soft, you DON'T want to overbake them! Leave cookies on baking sheet after removing from oven for 10 minutes, then transfer to a wire rack and let cool completely.
Title: Sara's Apple & Ricotta Pizza
Ingredients:
- 3 flour
- 1 active dry yeast
- 1/4 salt
- 1 sugar
- 1 warm water
- 1 light olive oil
- 1 applesauce
- 1 pie apples
- 250 ricotta cheese
- 1/2 sultana
- 2 brown sugar
- 1 cinnamon
Instructions:
1. In a bowl, combine 2 cups flour, yeast, sugar and salt. Add water and oil, and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until you have a smooth dough. Cover and let stand for 10 minutes.
2. Press the dough into a deep pizza pan. Prick with a fork and bake at 200C for 10 minutes.
3. Spread apple sauce over base.
4. Beat ricotta cheese, and stir in sultanas. Spread this mixture over the sauce.
5. Arrange apples over the cheese mixture, and sprinkle with brown sugar and cinnamon.
6. Bake at 180C for 20 minutes.
Title: Raspberry Chocolate Trifle
Ingredients:
- 1 frozen raspberries
- 2 light corn syrup
- 1 frozen raspberries
- 2
- 1/2 - 1
Instructions:
1. make cake according to pkg. directions. bake in 2 round pans.
2. slice cooled cakes into 4 layers. poke holes in the cakes.
3. make raspberry sauce.
4. mix mousse according to pkg. directions.
5. layer cake, raspberry preserves, raspberry sauce and mousse.
6. This can be made ahead, but the raspberry preserves soak in after a few hours. My son and I like it that way, but some people think it's too soggy.
7. Cook time is for baking the cakes.
Title: Terry's Famous Devils Food Cake Waffle Sundaes
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 vanilla ice cream
- 3 Cool Whip
- 1/2 cherries
- 12
- 8
Instructions:
1. Prepare cake mix using the water, vegetable oil and eggs. Mix according to directions on box. Pour cake mix into
2. waffle grids. Cook waffles until done.
3. Place warm waffle into ice cream bowl.
4. Add two scoops of ice cream, cover with chocolate syrup.
5. Top with whipped cream, nuts and cherry.
6. Note: the amount of water, vegetable oil and eggs is based on using a Duncan Hines cake mix. Prepare cake batter according to the directions on the box mix you are using.
Title: Low Fat Banana Nut Bread
Ingredients:
- 3 1/2 brown sugar
- 3/4 eggs
- 2 walnut pieces
- 1 flour
- 2 2/3 baking soda
- 1 1/2 vanilla extract
- 1 salt
- 1/4
Instructions:
1. Preheat your oven to 350 F
2. Seperate your eggs into two bowls. Add your salt to the egg whites and beat until you get stiff peaks, set aside.
3. Add your sugar, and banana mush into the bowl with your egg yolks, mix well until sugar is dissolved. Put in your vanilla extract, mix slightly. Shift in your flour and baking soda. Mix well until the flour is no longer visible.
4. Fold in your whipped egg whites gently, it does not have to be completely mixed. Do not over mix!
5. Lastly quickly fold in your chopped walnuts (or any other nut you like).
6. Grease you pans and pour in your mix. A 9X5 loaf pan or 24 muffin tins filled half full work best.
7. Bake @ 350. Muffins take 45-55 minutes, loaf pan takes 60-75 minutes. Your banana bread is done when a toothpick can be inserted and comes out relatively clean, a little stickyness is okay!
Title: Sugar Cookie Tacos
Ingredients:
- 1 granulated sugar
- 2 cinnamon
- 3/4 heavy whipping cream
- 1 granulated sugar
- 3
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Wrap a rolling pin, empty paper towel rolls or other rounded forms in foil.
2. In a small bowl, combine the 2 tablespoons of sugar and the cinnamon.
3. Slice the cookie dough into 12 ½-inch thick slices.
4. Press each cookie dough slice into the cinnamon-sugar, then place on a baking sheet. There should be about 6 cookies per sheet, evenly spaced.
5. Bake the cookies until golden brown, following the package instructions.
6. Gently remove cookies from the pan and immediately drape over the foil wrapped forms. Press gently to mold the cookie to the roll. Allow to cool completely before removing.
7. In a medium bowl, beat the heavy cream and 3 tablespoons of sugar together on medium-­high speed, until stiff peaks form.
8. Fill each cookie with 2 tablespoons of the whipped cream, and top with chopped fruit.
Title: Cherry Dessert
Ingredients:
- 1 1/2 Bisquick
- 1 sugar
- 2 coconut
- 1 margarine
- 1 butter
- cherry pie filling
Instructions:
1. Mix Bisquick, sugar and coconut together.
2. Line greased 10" pan with all but 1/2 cup of the mixture.
3. Melt margarine; pour over crust.
4. Add cherry pie filling.
5. Sprinkle with remaining dough mixture.
6. Bake at 350 degrees for 50 minutes.
Title: Scottish Danties
Ingredients:
- 1 margarine
- 4 icing sugar
- 1 egg
- 1 plain flour
- 6 icing sugar
- 2 butter
- 4 chocolate
Instructions:
1. Pre-heat oven to 400°F
2. Cream margarine and sugar together until soft and fluffy.
3. Beat in the egg, then add the flour gradually until all is combined into the mixture.
4. Grease three baking sheets, then using a large star tube, pipe the mixture on the trays, making 36 biscuit shapes.
5. Bake in a hot oven, 400°F, for 10-15 minutes,.
6. keeping a close eye on them to see that they do not brown too quickly.
7. Cool on wire racks, then dip half of the biscuits into melted chocolate to half their width.
8. Wait until the chocolate has hardened, then sandwich together each chocolate-coated half with a plain half, using buttercream made by creaming together the icing sugar and butter.
9. Place each dainty in a paper case.
Title: Sweet Cranberry Raisins Rice Pudding
Ingredients:
- 1 1/2 medium grain rice
- 3 long grain rice
- 1/2 water
- 8 salt
- 3 vanilla
- 3 cinnamon
- 1 dried cranberries
- 1 raisins
- 1 1/2 honey
- 1 ricotta cheese
- 1 apple cider
Instructions:
1. Boil rice, water and salt for 15 minutes make sure your pot is covered.
2. Add milk, vanilla, cinnamon, cranberry, raisins, honey and ricotta cheese. Cook in oven at 250 for 20 minutes.
3. Cool until warm and serve.
4. BON APPETIT!
Title: Oatmeal-Chocolate Chip Cookies With Almonds
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 3/4 light brown sugar
- 2 eggs
- 1 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 2 rolled oats
- 2
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Line 2 baking sheets with parchment paper.
3. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar and brown sugar until creamy.
4. Add the eggs and vanilla and beat until smooth.
5. In another bowl, stir together the flour, baking soda, and salt.
6. Add the dry ingredients to the butter mixture and beat on low speed until smooth.
7. Stir in the oats, chocolate chips, and almonds.
8. Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them about 1 ½ inches apart.
9. Bake until the cookies are golden brown, 10-12 minutes.
10. Transfer the cookies to wire racks and let cool completely.
Title: Frosted Banana Bars
Ingredients:
- 1/2 butter
- 2 sugar
- 3 eggs
- 1 1/2 bananas
- 1 vanilla extract
- 2 flour
- 1 baking soda
- 1 salt
- 1/2 butter
- 1 cream cheese
- 4 confectioners' sugar
- 2 vanilla extract
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in eggs, bananas, and vanilla.
3. Combine the flour, baking soda, and salt.
4. Add to creamed mixture and mix well.
5. Pour into a greased 15x10x1 pan.
6. Bake at 350 degrees for 25 minutes.
7. For frosting cream butter and cream cheese in a mixing bowl.
8. Gradually add confectioners' sugar and vanilla.
9. Beat well.
10. Spread over bars.