lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Quick Sufganiyot, Jelly Donuts
Ingredients:
- 1 active dry yeast
- 2 fresh yeast
- 1 warm water
- 2 sugar
- 1/2 flour
- 1 salt
- 1 butter
- 1/4 margarine
- 9 egg
- warm water
- milk
- confectioners' sugar
Instructions:
1. Mix the yeast, 2 tablespoons warm water and sugar in a small bowl, and leave to stand till bubbly.
2. Sift the flour and salt into a bowl.
3. Rub the butter or margarine into the flour (the kids will LOVE doing this).
4. Make a well in the flour mixture (I always skip this part) and add the yeast mixture, the beaten egg and just enough of the warm milk/water to make a soft dough.
5. Beat well and kneed for 5 minutes on a floured board.
6. Divide into 12 pieces (If you prefer an American vs. dainty British size, divide into 9).
7. Kneed each piece and place apart on a greased and floured tin (or a sheet of foil, or your mixing bowl!).
8. Brush with water and place in (or cover with) a greased plastic bag.
9. Leave until they have doubled in size (about 45 minutes to an hour) (perfect timing to light, and sit by, the menorah).
10. Fry in oil that is not too hot 350F-360F, (huh? I don't own a kitchen thermometer! But it's hot enough when a TINY droplet of water skims across the surface. I use enough oil to cover 1/3 of the sufganiyot) turning over once to brown both sides, about 3 minutes.
11. Drain on absorbent paper.
12. When cool enough to handle, but not to cool, insert the jelly in the middle. I use one teaspoon (5 ml) and put it in with a syringe. (You can alternatively use the handle of a spoon to make a hole in the side of the doughnut and spoon in the jelly, or put the jelly in a little baggie, make a hole in the corner and squeeze it into the hole.).
13. Sprinkle on confectioners sugar. (and go return the store-bought doughnuts. They just won't pass muster after you taste these!).
Title: Simple Scotch Shortbread
Ingredients:
- 1 butter
- 1/2 sugar
- 2 flour
Instructions:
1. Cream butter and sugar.
2. Add flour a little at a time.
3. Divide mixture in half and knead each piece 5 minutes or more.
4. Gently roll out into a circle, place on a baking tray and prick all over with a fork.
5. Bake at 325 degrees for 40 to 45 minutes.
6. Cut into 8 wedges and lightly sprinkle with sugar.
7. Leave to cool.
Title: Camp Pineapple Upside Down Cake
Ingredients:
- 12 pineapple
- 12 butter
- 1/2 brown sugar
- 1
Instructions:
1. Cut 12 large squares of aluminum foil.
2. Cut doughnuts in half the way you would a bagel.
3. Spread the cut side of each doughnut half with 1 tsp of butter and sprinkle with 1/2 tbsp of brown sugar.
4. Top half of the doughnuts with a pineapple slice, then with the other halves of the doughnuts.
5. Seal each doughnut tightly in foil.
6. Lay over medium coals for about 10-15 minutes, turning halfway through. Open carefully as it will be very hot.
Title: Thick Cut-Out Cookie
Ingredients:
- 6 eggs
- 4 butter
- 2 white sugar
- 2 1/8 all-purpose flour
- 7 baking powder
- 1 salt
- 1/2 vanilla extract
- 1 1/2 confectioners' sugar
- 4 vanilla extract
- 1/4 hot water
- 1/2
- 1
Instructions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth.
3. Beat in the eggs, one at a time, mixing well after each.
4. In a separate bowl, combine flour, baking powder, and salt; stir into the sugar mixture.
5. Cover dough and chill for at least one hour.
6. Roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters.
7. Place 2 inches apart on to the greased baking sheets.
8. Bake for 8 to 10 minutes in the preheated oven.
9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
10. To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth.
11. Gradually add enough hot water to achieve a spreadable consistency.
Title: Caramel Apple Cobbler
Ingredients:
- 1 butter
- 2
- 1
Instructions:
1. Spray an 8x11 inch pan with cooking spray.
2. Pour filling into bottom of pan.
3. Pour dry cake mix over filling.
4. Melt butter and pour on top of cake mix.
5. Bake at 350' for 45-60 minutes until golden brown.
Title: 24-Hour Strawberry Dessert
Ingredients:
- 2 strawberries
- 1 sour cream
- 2 brown sugar
- 1 salt
- 1 miniature marshmallow
- 5 strawberries
Instructions:
1. Sprinkle strawberries with sugar and let stand 10 minutes.
2. Fold marshmallows and sour cream into strawberry mixture.
3. Add salt and mix gently.
4. Place in a covered container and store in refrigerator overnight.
5. To serve, spoon into individual serving dishes; garnish with a whole strawberry.
6. Cool Whip may be substituted for sour cream.
Title: Chocolate Stout Cake
Ingredients:
- 1 1/4 stout beer
- 1/3 dark molasses
- 7 1/2 all-purpose flour
- 2 1/4 cocoa powder
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 10 unsalted butter
- 1 1/2 light brown sugar
- 3 eggs
- 6 heavy cream
- 3/4
- 6
Instructions:
1. Position rack in the center of the oven and preheat to 350 degrees.
2. Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
3. Tap out excess.
4. In a small saucepan over high heat, bring the stout and molasses to a simmer.
5. Remove from heat and let stand while preparing the batter.
6. Sift together the flour, cocoa powder, baking powder, baking soda and salt.
7. In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
8. Scrape down sides as needed.
9. Beat in eggs one at a time, scraping down after each addition.
10. With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
11. Scrape down sides of bowl and then beat for 20 seconds until smooth.
12. Stir in chopped chocolate.
13. Spoon batter into prepared pan, spreading evenly.
14. Run knife through batter to eliminate air pockets.
15. Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
16. Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
17. To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
18. Whisk until chocolate is melted and smooth.
19. Let cool for 5 minutes before drizzling over cake.
20. Drizzle glaze over cake.
21. If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
22. Glaze when ready to serve.
Title: Cream Cheese Glaze
Ingredients:
- 2 cream cheese
- 1/2 butter
- 3 margarine
- 2 -3 milk
- 1/2 powdered sugar
- vanilla
Instructions:
1. With an electric mixer, beat cream cheese, butter, and milk.
2. Gradually add the powdered sugar.
3. Beat in vanilla.
Title: Berries Romanoff
Ingredients:
- 1/2 Grand Marnier
- 1 sour cream
- 1/2 vanilla ice cream
- 2 raspberries
- 1 blueberries
- 1 blackberry
- 1 strawberry
- 1 chocolate curls
- 1 mint
- 2 powdered sugar
- 2
Instructions:
1. In a mixing bowl, whisk the Grand Marnier and sour cream together.
2. Stir in the ice cream.
3. Fold in the whipped cream.
4. Arrange the berries on a platter.
5. Pour the cream mixture over the top of the berries.
6. Garnish with chocolate curls, mint and powdered sugar.
Title: Mango Bread Pudding
Ingredients:
- 4 salted butter
- 2 heavy cream
- 1/2 sugar
- 1/3 vanilla extract
- 2 ground cardamom
- 2 ground ginger
- 1 eggs
- 3 mangoes
- 2 mangoes
- 6 vanilla ice cream
Instructions:
1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.
Title: S'more-Dilla
Ingredients:
- 8 flour tortillas
- 2 -4 marshmallows
- 2 -4
Instructions:
1. Microwave directions:
2. Place one tortilla on a microwave safe plate.
3. Cut 2 marshmallows into 8 pieces and place on half of the tortilla.
4. Break 2 pieces of chocolate in half, making 4 pieces and place around marshmallows.
5. Fold tortilla in half.
6. Microwave on high 15-30 seconds or until gooey.
7. Cut into thirds and enjoy.
8. Campfire directions:
9. Spray your cast iron pie iron with a release spray such as Pam.
10. Place one flour tortilla on one side.
11. Cut 4 marshmallows into 16 pieces and place on the tortilla.
12. Break 4 pieces of chocolate in half, making 8 pieces and place around marshmallows.
13. Place a second tortilla on top, and close the pie iron.
14. Put the pie iron into the hot coals of your campfire for approximately five minutes, rotating once.
15. Open pie iron and slide the S'more-dilla onto a plate, cutting into sixths and enjoy.
Title: Norwegian Butter Cookies (Spritz)
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 1/2 vanilla
- 1/2 egg
- 1 all-purpose flour
- 4 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350°F In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy.
2. Add the egg and combine the mixture well.
3. Add the flour mixture and combine the dough well.
4. Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Either flatten with the bottom of a glass or take a fork and using the back flatten the balls to approximately 1/2 inch to 1/3 inch thick, making a crosshatch design (like you see on peanut butter cookies). Sprinkle with colored sugar.
5. Bake for 10 to 15 minutes, or until they are barely golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers.
Title: Cinnamon Sticky Rolls
Ingredients:
- 1/4 butter
- 1/4 corn syrup
- 1/3 brown sugar
- 3/4 pecans
- 1 warm water
- 2 butter
- 1 cinnamon
- 1/3 sugar
- 1/2 corn syrup
- 1/3
Instructions:
1. Preheat oven to 375 degrees.
2. In a 9 inch square pan melt butter and add corn syrup, brown sugar and pecans. Mix well and set aside.
3. Combine cake mix and pizza mixes. Add warm water mixing well. Cover with towel and let rise 10 minutes.
4. Roll on a floured surface into a 14x6 inch rectangle and spread with butter.
5. Sprinkle on cinnamon and sugar and drizzle with corn syrup.
6. Roll up like a jelly roll and cut into 12 slices.
7. Arrange over topping in pan. Bake 20-25 minutes.
8. Remove from oven and invert onto plate. Serve.
Title: Cinnamon Oatmeal Apple Crisp
Ingredients:
- 1 rolled oats
- 1 flour
- 1 brown sugar
- 1/2 sugar
- 1/2 butter
- 1 cinnamon
- 1/2 pumpkin pie spice
- 4 golden delicious apples
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine oats, flour, brown sugar, and butter. Mix well until crumbly.
3. Press half of the mixture onto the bottom of a greased baking dish.
4. In another bowl, mix apples, cinnamon, and sugar. Spread evenly over crust.
5. Sprinkle with remaining crumbs.
6. Bake for 40-45 minutes.
7. Serve topped with whipped cream.
Title: Gluten-Free Carrot Cake
Ingredients:
- 1 sugar
- 1 tapioca starch
- 1/4 potato starch
- 1/2 baking soda
- 1 baking powder
- 2 1/2 xanthan gum
- 1 salt
- 1/2 cinnamon
- 1 nutmeg
- 1/4 raw carrot
- 2/3 crushed pineapple
- 1 walnuts
- 1/2 unsweetened applesauce
- 1 vanilla
- 1 unsweetened applesauce
- 2 unsweetened coconut
- 4 margarine
- 1/2 confectioners' sugar
- 1 vanilla
- 3
- 1
Instructions:
1. Mix together first 10 ingredients (white rice flour through nutmeg).
2. Add the remaining ingredients and stir to combine.
3. Preheat oven to 350 degrees. Lightly oil a 9x9-inch square cake pan.
4. Spoon blended ingredients into pan and bake 30 to 35 minutes or until a toothpick inserted in the center comes away cean.
5. Cool completely.
6. Transfer to a cake plate and frost with faux cream cheese frosting. Garnish with additional walnuts, if desired.
7. Faux Cream Cheese Frosting:
8. Beat together cream cheese, sugar, and vanila. Frost cake.
Title: Cinnamon Rolls Made With Frozen Biscuits
Ingredients:
- 1 butter
- 1 brown sugar
- 1/4 ground cinnamon
- 3/4 pecans
- 1 powdered sugar
- 1/2 milk
- 1 vanilla extract
- 3
- 1/2
Instructions:
1. Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface.
2. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.
3. Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well.
4. Chop apricots.
5. Sprinkle thawed biscuits lightly with flour.
6. Press biscuit edges together and pat to form a 10 x 12 inch rectangle of dough; spread evenly with softened butter.
7. Stir together brown sugar and cinnamon; sprinkle evenly over butter.
8. Sprinkle chopped apricots and pecans evenly over brown sugar mixture.
9. Roll up, starting at one long end; cut into 12 (about 1 inch think) slices.
10. Place rolls into a lightly greased 10 inch cast iron skillet or a 10 inch round Pan or a 9 inch square pan.
11. Bake at 375F for 35 to 40 minutes or until center rolls are golden and done.
12. Stir together 1 cup powdered sugar, 3 Tablespoons milk, and 1/2 teaspoon vanilla; drizzle evenly over rolls.
13. Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup golden raisins for 1 (6 oz) package dried apricots.
Title: Mango Brulee
Ingredients:
- 2 mangoes
- 4 brown sugar
- 4 rum
- 1 lime
Instructions:
1. Preheat broiler.
2. Place one mango on a cutting board with the narrow side facing you.
3. With a sharp knife, slice off one side, sliding the knife along the flat seed.
4. Repeat on the other side of the mango.
5. With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin.
6. Repeat with the second mango.
7. Sprinkle 1 teaspoon brown sugar over each mango half, then drizzle each one with 1 teaspoon rum (or orange juice).
8. Set mango halves on a broiler pan or baking sheet.
9. Broil until tops are light golden, 5 to 7 minutes.
10. Serve with lime wedges.
Title: Cake Mix Biscotti
Ingredients:
- 1 all-purpose flour
- 1 butter
- 1/2 eggs
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350 f.
2. Line baking sheet with parchment paper and spray with nonstick cooking spray.
3. Combine cake mix, flour, butter, eggs and almond extract in a large bowl.
4. Beat until blended and then stir in the almonds.
5. Divide dough in half and shape into a 12x2 inch log; place logs on the prepared baking sheet.
6. Bake at 350 F for 30 to 35 minutes or until lightly browned.
7. Cool on baking sheets for 15 minutes, then cut the logs into 1/2 inch slices.
8. Arrange slices on the baking sheets, side up.
9. Bake for an additional 10 minutes and then cool completely.
Title: Orange Splash
Ingredients:
- 250 self-raising flour
- 1 baking soda
- 75 -100 baking powder
- 100 butter
- 1 unsalted butter
- 1 icing sugar
- 115 salt
- 1
- 175
- 200
- 1/2
- 2
- 1/2 - 1
Instructions:
1. Sieve the flour, soda and baking powder together in a bowl.
2. In a separate bowl, beat the butter and the condensed milk.
3. Add the sieved flour, little by little.
4. Mix thoroughly.
5. Add the Miranda and orange juice, little by little.
6. Add the essence and mix well.
7. Pour the mixture into a greased baking tray.
8. Bake on medium heat till a wooden toothpick inserted in the center comes out clean.
9. Now prepare the icing.
10. For this, beat the butter till it becomes similar in appearance to a fluffy cream.
11. Gradually add the icing sugar.
12. Mix well till it is smooth.
13. Add salt, colour and essence.
14. Blend well.
15. Garnish as desired.
Title: Easy Peach Crostata
Ingredients:
- 1 brown sugar
- 3 cornstarch
- 1 ground ginger
- 1/8 salt
- 1
Instructions:
1. Preheat oven to 425.
2. Unroll piecrust on cookie sheet.
3. In large bowl, toss peaches, brown sugar, cornstarch, ground ginger, and a pinch of salt. Arrange this mixture on crust, leaving a 2 inch border. Fold border over filling.
4. Bake 25-30 minutes or until crust is golden.
Title: White Wine Peaches
Ingredients:
- 6 confectioners' sugar
- 1 dry white wine
- 2
Instructions:
1. Place peaches in a large bowl.
2. In a smaller bowl whisk together the wine and sugar until the sugar is totally dissolved.
3. Pour dressing over peaches and chill for at least 1 hour, up to 12 hours before serving.
4. Gently toss and serve.
Title: Raisin Buns
Ingredients:
- 4 flour
- 6 baking powder
- 3/4 sugar
- 2 eggs
- 1 butter
- 1 milk
- 1 1/2 raisins
- 1 vanilla
Instructions:
1. Mix flour, baking powder and sugar.
2. Cut in butter.
3. Then add beaten eggs, milk, vanilla and raisins.
4. Mix just until all flour is moistened.
5. Roll out dough onto lightly floured surface with rolling pin.
6. Roll out to about 2 inch thickness.
7. Use a round cookie cutter or the top of a glass to cut out buns.
8. Put them into a 13x9-inch baking pan.
9. Place them all together, no need to separate them.
10. Bake at 450°F until golden brown about 12-15 minutes.
Title: Eggnog Pound Cake
Ingredients:
- 2 butter
- 1/2 margarine
- 1 ground nutmeg
- 1/8 eggs
- 2 butter
- 1 1/2 margarine
- 4 rum
- 2
Instructions:
1. Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
2. In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
3. Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
4. Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
5. Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.
Title: So-Easy Fruity Cake
Ingredients:
- 1 self-raising flour
- 1 plain flour
- 1 bicarbonate of soda
- 1 mixed spice
- 1 walnuts
- 1 lemon, juice and zest of
- 3 raw carrots
- 2 white sugar
- 1 eggs
- 4 marmalade
- 1
Instructions:
1. sift together the flours, carb soda and spice.
2. add the grated beetroot, or carrot, or sweet potato.
3. add the walnuts.
4. mix all together.
5. Beat together the eggs, sugar and vegetable oil and mix well with the dry ingredients.
6. Add the jam and mix well.
7. place into a well lined square tin or two log tins.
8. Bake in a moderate oven at 175 deg C for 1hr 40 minutes.
9. If the cake browns on top too quickly place a piece of foil over the pan to prevent burning.
10. Remove from the oven and place the tin on a cooler for five minutes before turning out.
11. When completely cold store in an airtight container.
12. If desired you can substitute beetroot instead of carrot or use up two ripe bananas for an interesting flavour.
13. Any jam can be substituted for marmalade.
Title: Mississippi Mud Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 2 eggs
- 4 flour
- 1 1/2 salt
- 1 vanilla
- 1 1/2 marshmallows
- 1
Instructions:
1. Melt butter and cocoa together.
2. Stir in sugar and beaten eggs .
3. Mix well.
4. Add flour, salt chopped nuts and vanilla; mix well.
5. Spoon batter into a greased 13x9x2 inch pan.
6. Bake at 350 degrees Fahrenheit for 35 to 45 minutes.
7. Sprinkle marshmallows on top of warm cake.
8. Cover with chocolate frosting (your favorite).
Title: Grammie Fifi's Cutout Sugar Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 3 eggs
- 1/2 vanilla
- 1/2 nutmeg
- 3 flour
- 1 baking soda
- 2 cream of tartar
- 1/8 salt
Instructions:
1. Cream butter, shortening and sugar until fluffy.
2. Add eggs, vanilla and nutmeg and combine.
3. Add dry ingredients and combine.
4. Refrigerate dough.
5. Take out enough dough to work with at one time.
6. Flour rolling pin and rolling surface.
7. Roll thin and cut out.
8. Bake at 350 for about 7-8 minutes, watch closely!
9. Cool.
10. Frost with Icing of powdered sugar, milk and vanilla.
11. Sprinkle with colored sugars.
Title: Dirt
Ingredients:
- 16 Cool Whip
- 8 instant vanilla pudding
- 8 chocolate instant pudding
Instructions:
1. You want to crush the oreos in a bag, until they are in small pieces, depending on your preference.
2. Make the instant pudding and let it stand for about 5 minute.
3. Fold the cool whip into the pudding.
4. Either mix the oreos in or layer them in another container.
5. And if you're creative you can also put some gummy worms in the final product.
Title: Applesauce Molasses Cake - Low-Fat, Dairy-Free & Gluten-Free
Ingredients:
- 1/4 eggs
- 2 blackstrap molasses
- 1/3 applesauce
- 1 1/4 potato starch
- 1 1/2 tapioca starch
- 1/2 guar gum
- 1/4 sugar
- 1 salt
- 1 baking powder
- 1 baking soda
- 1 1/2 cinnamon
- 3/4 nutmeg
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Sift dry ingredients together in large mixing bowl, combining thoroughly.
3. Blend wet ingredients in a separate mixing bowl.
4. Add wet ingredients to dry ingredients slowly while beating with electric beater or large whisk. Beat thoroughly, until smooth.
5. Spray 9" round cake pan or 9x13" baking pan with baking spray. (For easier removal of cake from pan, place parchment paper on bottom of pan before spraying). Pour batter into cake pan.
6. Bake cake for 30-35 minutes or until a toothpick inserted in cake comes out nearly clean.
7. Remove cake from pan and place on cooling rack. Serve while warm.
8. Optionally, the cake can be frosted with vanilla frosting or dusted with powdered sugar before serving.
Title: Easy Cannoli Cupcakes
Ingredients:
- 15 heavy cream
- 1 1/2 ricotta cheese
- 1 1/4 chocolate curls
- 15 pistachios
- 1/2
Instructions:
1. CUPCAKES: Prepare cake mix according to package baking instructions to make 24 cupcakes.
2. Cool completely.
3. Remove paper baking cups from cupcakes.
4. cut each cupcake horizontally into 2 layers.
5. FILLING and FROSTING:
6. Beat cream in large bowl until stiff peaks from.
7. Beat in frosting, ricotta cheese and almond extract until blended.
8. PIPE:
9. Pipe half of ricotta mixture onto bottom halves of cupcakes.
10. Replace cupcake tops.
11. Pipe remaining ricotta mixture on tops of cupcakes.
12. Garnish with chocolate and pistachos.
13. Chill until ready to serve.
Title: Carrot Cake
Ingredients:
- 3 unbleached all-purpose flour
- 3 granulated sugar
- 1 salt
- 1 baking soda
- 1 ground cinnamon
- 1 1/2 eggs
- 4 vanilla extract
- 1 walnuts
- 1 1/2 carrots
- 1 1/2 crushed pineapple
- 1 1/3
- 3/4
Instructions:
1. Preheat Oven to 350 degrees.
2. Grease and flour Two 9 inch cake pans.
3. Sift the dry ingredients into a bowl.
4. In a seperate bowl cream the eggs, oil and vanilla.
5. Add the wet ingredients to the dry and mix well, then fold in the walnuts, coconut, carrots and pineapple.
6. Pour into cake pans and cook on center rack for 50 minutes, until edges are pulling back a bit and a toothpick check in center comes out clean.
7. Place on rack until completely cool (can take a couple hours) then frost with Cream Cheese Frosting.
8. (Alternatively this can be cooked in a square or rectangle pan, frosted and served directly from pan instead of as a 2 layer cake).
9. (I estimated the Prep time assuming one has pre-cooked, cooled and pureed the carrots - I cut in 1 inch sections, steam until well cooked, cool then simply mash by hand).
Title: Fat Free Chocolate Vanilla Pudding
Ingredients:
- 1/4 cornstarch
- 2/3 sugar substitute
- 3 skim milk
- 2 1/2 vanilla extract
- 1
- 1/2
Instructions:
1. Mix the dry ingredients in the saucepan. Over medium heat, gradually add the liquid, stirring constantly, mixing thoroughly.
2. Continue to stir until the mixture comes to a boil. Boil for one minute, stirring constantly.
3. Remove from heat and serve with fresh fruit garnish- I like it with raspberries!
4. (If using unflavored soy / rice milk, add 1 teaspoon of vanilla to the mixture immediately after removing from heat).