lumicero/recipes-ing2inst huggingface dataset:
Title: Easiest Bread Pudding
Ingredients:
- 3 eggs
- 4 milk
- 2 sugar
- 8 butter
- 2 vanilla
- 1 cinnamon
- 1 raisins
- 1 pecans
- 6 -8
Instructions:
1. In a large bowl gently beat the eggs with the milk, sugar, butter and vanilla and cinammon.
2. Add the rest of the ingredients.
3. Our into a 9"x12" baking dish (or larger).
4. Bake at 350F for 1 hour and 15 minutes, until the top is golden brown.
Title: Dessert Nachos
Ingredients:
- 20 graham crackers
- 1 instant vanilla pudding
- 3/4 milk
- 2 strawberries
- 3 kiwi
- 1 banana
Instructions:
1. Cut grahams diagonally to form triangles.
2. Prepare pudding using milk. let stand 5 minute.
3. Place grahams on plate and spoon pudding on top.
4. Top with fruit.
5. Drizzle with chocolate syrup.
Title: Noni's Famous Heavenly Pineapple Delight Cake
Ingredients:
- 1 flour
- 1/4 brown sugar
- 1/2 butter
- 3 vanilla pudding mix
- 2 water
- 1 sugar
- 20
- 1/4
- 16
- 1/4
Instructions:
1. -Cake--.
2. Prepare cake mix as directed on box:
3. One boxed yellow cake mix.
4. Pour the batter into two 9" cake pans.
5. Combind the following ingredients.
6. 1/4 cup flour.
7. 1/2 cup brown sugar.
8. 3 oz slivered almonds.
9. 2 TBS melted butter.
10. Sprinkle on the crumb topping on to the top of the cake batter.
11. Bake the cake as directed and let cool, then chill the cake rounds in order for easier cutting.
12. - Frosting and filling --.
13. Place in a saucepan over medium heat:
14. 5oz vanilla pudding and pie filling mix (not instant).
15. 20 oz can sweetened crushed pineapple (do not drain).
16. 1/4 cup water.
17. Heat to a boil and cook until thickened and bubbly. Them remove from heat and let cool in the refrigerator.
18. Whip until stiff:
19. 1 16oz whipping cream.
20. 1/4 c sugar.
21. Fold the whipping cream mixture into the pineapple mixture.
22. Cut the rounds in half diagonally. Place the top of one of the halfs on a cake platter (almond size up) and frost with some of the filling. Add the bottom half as the second layer and frost with some filling. Add the bottom half of the second set and frost. Add the top half of the second set (almond side up) and frost.
23. Store the cake in the refrigerator.
Title: Sticky Toffee Apple Pudding
Ingredients:
- 1/2 brown sugar
- 1/4 butter
- 60 vanilla essence
- 1/4 apples
- 2 -3 pecans
- 1/3 butter
- 90 caster sugar
- 1 vanilla essence
- 3/4 eggs
- 3 self raising flour
- 1 1/3 cold water
- 1/2
Instructions:
1. Combine the brown sugar, cream, 60g butter and 1/4 teaspoon vanilla in a saucepan.
2. Bring to the boil, reduce heat and simmer for 3 minutes.
3. Pour into a greased 20cm round cake pan and allow to cool.
4. Arrange the apples, cut sides down, over the toffee. Fill the spaces with pecan nut pieces.
5. Cream the 90g butter ,caster sugar and 3/4 teaspoon vanilla essence, until light and fluffy.
6. Add the eggs, one at a time, beating them well after each addition, then continue beating until fluffy.
7. Gently fold in the flour and water. Spoon the mixture over the apples and bake in a slow oven for 1 hour and 40 minutes, or until cooked when tested with a skewer.
8. Allow to stand for 5-10 minutes, then carefully turn out onto a serving dish.
9. Serve warm with lashings of cream.
Title: Golden Raisin Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 lemon juice
- 2 eggs
- 3 1/2 all-purpose flour
- 1 1/2 cream of tartar
- 1 1/2 baking soda
- 1 golden raisins
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add lemon juice and eggs.
3. Combine dry ingredients; gradually add to creamed mixture.
4. Stir in raisins.
5. Roll into 1-inch balls.
6. Place on greased baking sheets; flatten with a floured fork.
7. Bake at 400 degrees Fahrenheit for 8-10 minutes or until lightly browned.
Title: Chocolate Krispies
Ingredients:
- 50 chocolate
- 25 icing sugar
- 4
Instructions:
1. Boil water in a pan.
2. Break chocolate pieces in another bowl.
3. Place this bowl inside the pan of boiling water but be sure to see that the boiling water does not enter the bowl having the chocolate pieces.
4. Once the chocolate melts, mix in the Rice Krispies.
5. Fill 8 paper baking cup with two teaspoons of the chocolate mixture.
6. Sprinkle some icing sugar and chocolate sprinkles.
7. Serve chilled.
Title: Kathy Dessert - Baked Bananas (Zwt II - Asia)
Ingredients:
- 4 butter
- 1/3 soft brown sugar
- 1/4 ground cloves
- 2 lemon juice
- 1 fresh ginger
- 1 bananas
- 6
Instructions:
1. Heat oven to 375 degrees.
2. Cream butter & sugar till pale & soft.
3. Beat in remainder of ingredients except the bananas.
4. Put bananas in greased baking dish & spread butter mixture on top.
5. Bake for 10-15 min till tops are bubbling. Serve at once.
Title: Easy Fruit Pizza
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/3 vanilla
- 1/2
Instructions:
1. Cut cookie dough into 1/8 inch slices.
2. Arrange cookie slices slightly overlapping on a 14 inch round pizza pan (spray with Pam first).
3. Press edges to seal.
4. Bake at 375 for 10-12 minutes.
5. Cool.
6. Combine cream cheese, sugar and vanilla.
7. Mix well.
8. Once cookie is cool, spread cream cheese mixture on cookie.
9. Top decoratively with fruit.
10. Oh, and make sure your cookie dough is cold when you slice it and press it into the pan--makes it easier to work with.
Title: Macaroons
Ingredients:
- 3 sugar
- 1 flaked coconut
- 2 shortening
- 1
- 1/2
Instructions:
1. Spray a large cookie sheet with non stick cooking spray. Set aside.
2. In a large mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl).
3. Gradually add the sugar, 1 tbsp at a time, beating until stiff peaks for (tips stand straight). Fold in the coconut.
4. Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a 325 degree oven about 20 minutes or until edges are light brown. Transfer to a wire rack and let cool.
5. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until smooth.
6. Fill a sandwich bag with the chocolate and snip the corner off to form a small hole. Pipe chocolate through the hole over the macaroons. Let stand until chocolate is set. Store cookies in an airtight container.
Title: Pastry (No -Fail!)
Ingredients:
- 1 salted butter
- 1 flour
- 3 sour cream
- 1
Instructions:
1. Cut lard and butter into the flour until it resembles crumbs. (You can also do this in a food processor to make things go faster.).
2. Stir in the sour cream until mixed and all the ingredients come together in a ball.(This will happen automatically if using a food processor. If you are doing this on the countertop, put a little flour down to prevent sticking. This can be a little messy without it!).
3. Flatten the ball into a disc, wrap in foil and refrigerate overnight.
4. Work with half of the dough at a time and keep the other half in the refrigerator until ready to use.
5. Pound the dough with a heavy rolling pin and roll out to desired shape or width.
6. Cook time is actually "Chill" time.
Title: Rice Krispie Neapolitan Cake
Ingredients:
- 6 strawberry gelatin
- 3 cocoa powder
- 3 unsalted butter
- 1 mini marshmallows
- 8 heavy cream
- 24 Cool Whip
- 3 maraschino cherry
- 1/2
- 1
- 1/3
- 1 1/2
- 1
Instructions:
1. Equipment:
2. 3 6-inch round cake pans.
3. Cake stand.
4. 3 bowls same size and look.
5. Directions:
6. Spray three 6-inch round cake pans with nonstick spray, line with parchment paper and coat paper with nonstick cooking spray. Place 3 cups rice krispies in a large bowl. Place 3 remaining cups rice krispies in a separate large bowl and stir in jello powder. Place cocoa krispies in a third large bowl and stir in cocoa powder.
7. In a large pot, melt butter over medium low heat. Stir in marshmallows until melted and smooth. Working with one at a time, divide melted marshmallows into the three bowls, stirring to coat cereals completely, then transfer to prepared cake pans. Press gently to make even cakes and let set for at least 1 hour.
8. To assemble cakes, place the chocolate rice krispie cake on a plate or cake stand. Spread half of the buttercream frosting evenly over, then top with the white cake layer. Spread remaining buttercream frosting over and top with the strawberry krispie cake round.
9. Place chocolate chips is a medium bowl. In a small saucepan, heat heavy cream over medium high heat until small bubbles for around the edges and the cream is steaming. Pour over the chocolate and whisk to combine until smooth.
10. Use a spoon to make drips of chocolate down the edge of the cake, then fill in the center with remaining chocolate and use an offset spatula or knife to make a smooth and even frosting. Sprinkle 1/3 cup rainbow Jimmies over the top of the cake. Top with a large dollop of whipped cream in the center, then place an ice cream cone in the top of the whipped cream. Sprinkle with remaining jimmies and place a maraschino cherry in the whipped cream.
Title: Proper Mint Candy Cane Cake
Ingredients:
- 110 self raising flour
- 110 butter
- 110 sugar
- 2 eggs
- 1 baking powder
- 2 -3 vanilla extract
- 125 icing sugar
- 15 tea
- 3
Instructions:
1. Preheat oven to 170C and line a round cake tin with grease proof paper.
2. Cream the room temperature butter and sugar together with a wooden spoon until smooth and light in colour.
3. Beat in the eggs and vanilla extract a little at a time so the batter doesn't curdle, then sift in the flour and baking powder. Fold the dry ingredients in with a metal spoon until well combined.
4. Pour the mixture into the tin and bake for 30 minutes until golden brown.
5. Remove the cake from the tin, cool on a wire rack before slicing horizontally into to even layers, then sandwich together with jam and buttercream.
6. For the icing: In a bowl gradually mix 1 tbsp strong brewed Proper Mint Tea into the icing sugar until a smooth but not runny icing forms. Spread this over the cake until completely covered.
7. In a food processor blitz 2 candy canes for a few seconds until they become a mostly fine powder with some chunks. Then add in the third and blend for less time so some larger pieces remain. Sprinkle this over the icing to decorate!
Title: Blueberry Trifle
Ingredients:
- 1 cream cheese
- 1/2 powdered sugar
- 1 sweetened condensed milk
- 1 vanilla instant pudding mix
- 1 fresh blueberries
- 1
Instructions:
1. Mix together cream cheese, and powdered sugar.
2. Add milk and pudding mix; mix well.
3. Fold in 1 1/2 cups of whipped topping.
4. Place half of the cake cubes in a 3 quart glass bowl.
5. Layer with half of the berries and pudding mixture.
6. Cover with remaining cake cubes.
7. Layer mixtue with remaining berries and pudding mixture.
8. Spread remaining whipped topping over top.
Title: Meringue Buttercream
Ingredients:
- 1 1/2 sugar
- 3 unsalted butter
- 3 vanilla extract
- 1
Instructions:
1. In a large bowl, combine the egg whites and the sugar and whisk until well blended; (yes, your arm will get tired).
2. Set the bowl on top of a double boiler, or transfer mixture to the top pan of a double boiler and whisk constantly until the mixture is hot to the touch.
3. Transfer to your mixer's bowl and beat on High with the whisk attachment until the bowl has cooled to the touch and the meringue forms stiff peaks.
4. While beating on medium speed,slowly add the room temperature butter about 1/4 cup at a time.
5. When all the butter has been added, it should be thick and creamy.
6. Add the vanilla and blend until combined.
7. This can be stored at room temperature for up to a day, refrigerated up to a week, and frozen up to a month.
Title: Sweet Milk Cake
Ingredients:
- 6 eggs
- 1 1/4 sugar
- 2 evaporated milk
- 1 pure vanilla extract
- 1 1/2 cake flour
- 2 baking powder
- 1/2 cream of tartar
- 14 sweetened condensed milk
- 1 heavy cream
Instructions:
1. Preheat the oven to 350°. Grease and flour a 9-by-13-inch baking dish. Using an electric mixer, beat the egg yolks with 1 cup sugar on low speed until combined, then increase to high and beat until fluffy, 4 to 5 minutes. Add 1/2 cup evaporated milk and the vanilla; beat until combined. Fold in the flour and baking powder.
2. Clean the beaters. In a medium bowl, beat the egg whites until foamy, about 30 seconds. Add the cream of tartar and beat until soft peaks form, about 1 minute. Beat in the remaining 1/4 cup sugar until stiff peaks form, 2 to 3 minutes.
3. Working in batches, fold the egg white mixture into the yolk mixture until just combined. Pour into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool for 45 minutes.
4. In a medium bowl, whisk together the remaining 1 1/2 cups evaporated milk, the sweetened condensed milk and 1 cup cream. Ladle over the cooled cake. Cover and chill until the liquid is absorbed, about 4 hours.
5. Beat the remaining 3 cups cream until soft peaks form, 3 to 4 minutes. Serve with the cake and fresh fruit.
Title: Banana Frosting
Ingredients:
- 1 banana
- 1/2 lemon juice
- 1/4 butter
- 3 - 3 1/2 powdered sugar
Instructions:
1. Mix the banana and lemon juice together.
2. Cream the butter with 1 cup of the powdered sugar; then add the banana and enough remaining sugar to make the mixture thick and spreadable.
Title: Summer Pudding With Rum Whipped Cream
Ingredients:
- 2 fresh strawberries
- 1 1/2 sugar
- 3 fresh raspberries
- 2 fresh blueberries
- 2 framboise eau-de-vie
- 1 heavy cream
- 1/2 sugar
- 3 pure vanilla extract
- 1/2 dark rum
- 1
Instructions:
1. Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes.
2. Add 2 cups of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer.
3. Cook for one minute.
4. Off the heat, stir in the remaining raspberries and the framboise.
5. Slice the bread in 1/2-inch-thick slices and remove the crusts.
6. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
7. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate.
8. Continue adding bread, cutting it to fit the mold, and berries.
9. Finish with bread and cooked berries, using all of the fruit and syrup.
10. Place a sheet of plastic wrap loosely over the pudding.
11. Find a plate approximately the same diameter as the inside of the mold and place it on top.
12. Weight the mold with a heavy can and refrigerate.
13. Remove the weight after 6 to 8 hours.
14. Cover the pudding with plastic wrap and refrigerate overnight.
15. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate.
16. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
17. When it starts to thicken, add the sugar, vanilla, and rum.
18. Continue to whip until it forms stiff peaks.
19. Serve pudding in wedges with cold rum whipped cream.
Title: Chocolate Orange Liqueur Souffle With Chocolate Sauce
Ingredients:
- 1/4 butter
- 1 sugar
- 1/4 salt
- 1/2 vanilla extract
- 1/2 butter
- 1/8 sugar
- 1 all-purpose flour
- 1 - 1 1/2 milk
- 6 salt
- 1/2 vanilla extract
- 5
- 1
- 1 - 1 1/2
- 2
- 3
- 1/4
- 5
- 1
- 7
Instructions:
1. Chocolate Sauce: Melt butter and chocolate in the microwave or in a double boiler. Add cocoa, sugar, cream, and salt. Bring to a boil. Remove from heat and add vanilla and orange liqueur.
2. Souffle: Preheat oven to 350 degrees F.
3. Coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2 cup sugar. Tap out excess sugar; reserve sugar for later use.
4. In a medium saucepan, melt the remaining 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, orange liqueur, melted chocolates, and salt. Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.
5. In a large bowl, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff. Fold whites into chocolate mixture. Gently spoon mixture into prepared souffle dish. Place souffle dish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.
Title: Caramel Frosted Apple Cake
Ingredients:
- 1 1/2 sugar
- 1 1/2 brown sugar
- 1/2 eggs
- 3 flour
- 3 cinnamon
- 2 nutmeg
- 1/2 baking soda
- 1 salt
- 1/2 apples
- 3 walnuts
- 1 vanilla
- 2 brown sugar
- 1/2 butter
- 1/3 salt
- 1/4 powdered sugar
- 1
Instructions:
1. Mix oil and sugars.
2. Add eggs, 1 at a time, beat well after each.
3. Mix dry ingredients, add to batter and mix well.
4. Fold in apples, walnuts, vanilla.
5. Pour into greased and floured tube pan.
6. Bake at 325* for 1-1/2 hr, or until cake tests done.
7. Cool.
8. Frosting: Heat on low, brown sugar, cream, butter and salt until sugar is dissolved.
9. Cool to room temperature.
10. Beat in the powdered sugar until smooth.
11. Drizzle over cake.
Title: Java Brownie Sundae
Ingredients:
- 3/4 sugar
- 1/2 butter
- 2 margarine
- 2 water
- 2 instant coffee
- 2 eggs
- 1 1/2 vanilla extract
- 1 1/3 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1/2 vanilla ice cream
- 2 frozen yogurt
- 1 instant coffee
- 2 marshmallow creme
Instructions:
1. Microwave sugar, butter, water and coffee granules in large microwave-safe bowl on high (100%) power for 3 -4 minutes or until mixtre bubbles. Add baking bars; stir until melted.
2. Add eggs one at a time, stirring after each addition until well blended. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Pour into greased 13x9-inch baking pan. Bake in preheated 350F oven for 15-20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack for 1-2 hours. Cut into pieces.
3. COFFEE FUDGE SAUCE:.
4. Heat 1/2 cup Nestle Carnation Coffee-Mate Liquid Non-Dairy Creamer, French Vanilla and 2 tablespoons Taster's Choice 100% Pure Instant Coffee in medium saucepan over low heat until coffee is dissolved. Stir in 1 cup marshmallow creme and 2 bars Nestle Toll House Semisweet Chocolate Baking bars (broken into pieces). Continue heating until mixture is smooth and chocolate is melted.
5. Top brownies with ice cream and Coffee Fudge Sauce. Garnish with whipped cream and chopped nuts.
Title: Watermelon & Kiwi With Malibu Cream
Ingredients:
- 1 seedless watermelon
- 4 kiwi fruits
- 1/3 passion fruit pulp
- 2 Malibu rum
- heavy cream
Instructions:
1. Divide the watermelon and kiwifruit among serving bowls. Combine the passionfruit pulp and Malibu.
2. Dollop the cream over the fruit and drizzle with the passionfruit. Serve immediately.
Title: Sugar Free Berry Syrup
Ingredients:
- 1 blueberries
- 3/4 mixed berry
- 1/3 Splenda granular
- 2 water
- fresh lemon juice
Instructions:
1. In a saucepan, combine the ingredients and bring to a boil.
2. Lower the heat and simmer until thickened to desired consistency.
3. You may serve it hot or cold.
Title: Sante Biscuits (Cookies)
Ingredients:
- 125 butter
- 50 sugar
- 3 sweetened condensed milk
- 175 flour
- 1 baking powder
- 50 dark chocolate
Instructions:
1. Cream butter, sugar and condensed milk; add essence.
2. Add dry ingredients and chopped chocolate. Roll into small balls.
3. Place on cold greased trays. Flatten with a fork.
4. Bake for 20 minutes at 180 degrees celsius (350F).
Title: Microwave Sticky Orange and Marsala Pudding (Xmas Pudding)
Ingredients:
- 3 golden syrup
- 2 clementines
- 3/4 butter
- 3/4 eggs
- 3 self-raising flour
- 2/3 marsala
- 2/3 orange, zest of
- 2
- 1
- 3/4 - 1
Instructions:
1. Grease a 1.2l microwaveable pudding basin.
2. Spoon the golden syrup into the basin.
3. Decorate the bottom of the basin with 5 of the clementine slices.
4. In a mixing bowl beat the butter and sugar till it takes on a creamy texture.
5. Add eggs one at a time until you a have a light and fluffy mixture.
6. Add one spoonful of flour to this mix.
7. Tip in the rest of the flour and the breadcrumbs.
8. Combine thoroughly.
9. Now add the rest of the ingredients.
10. Line the pudding basin with the sliced clemetines and add the mix carefully.
11. Cover with saran wrap, pierce once and put in the microwave for 12 mins on medium.
12. When it is cooked a wooden skewer should come out clean.
13. You can also make a syrup by heating 5tbsp golden syrup, 3tbsp pf madeira, the zest of one orange and 1/2 of its juice in a saucepan till warmed.
14. This syrup should be poured over the pudding after it has been cooked and removed from the basin.
15. When reheating you should warm the pudding up for 5 mins on medium, until it is piping hot.
Title: Pineapple Upside Down Cake
Ingredients:
- 1 butter
- 1/4 brown sugar
- 1/2 egg
- 1
Instructions:
1. Preheat oven to 350°F.
2. Melt butter in 8 inch square pan and add brown sugar.
3. Drain pineapple reserving juice. Sprinkle pineapple over butter and brown sugar.
4. Set aside.
5. Add enough water to the reserved pineapple juice to measure 1/2 cup.
6. Beat cake mix, egg and juice together for 4 minutes on medium speed.
7. Pour batter over top of pineapple mixture.
8. Bake for 40-50 minutes. Cool in pan 1-2 minutes.
9. Invert into serving plate.
10. Fruit cocktail may be substituted for the pineapple.
Title: Lemonade Cake
Ingredients:
- 1 lemon flavor instant pudding and pie filling
- 1 eggs
- 4 water
- 1 water
- 1/4 butter
- 1/2 confectioners' sugar
- 1/2
- 2
Instructions:
1. Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend well; then beat at medium speed of electric mix for 4 minutes. Pour into grased and floured 10-inch fluted tube pan.
2. Bake at 350 degrees for 50-55 minutes or until toothpick tester comes out clearn. Do not underbake. Cool in pan about 5 minutes; then thoroughly prick warm cake with toothpick completely through to bottom of cake.
3. While cake is cooling, make glaze by combining lemonade, water, and melted butter. Add confectioner's sugar and blend well. Gradually spoon glaze over cake until completely absorbed.
4. Cool 15 minutes; remove from pan. Sprinkle with confectioners sugar; if desired.
Title: Sylt Kakor (Swedish Jam Cake Cookies)
Ingredients:
- 3/4 butter
- 2 1/2 flour
- 2 1/2 sugar
- 6 powdered sugar
- 2 milk
Instructions:
1. Mix together the first three ingredients. Chill.
2. Roll out into small rolls - 4 to 6 rolls or selections. Chill.
3. After chilled make oblong roll out of each roll and take rolling pin and flatten a little bit.
4. Make an indentation down the middle.
5. Fill with your favorite jam. Cut diagonally and bake in 325°F oven for 10 - 15 minutes on cookie sheet. DO NOT USE THE silicon pads!
6. Let cool.
7. Mix glaze and drizzle on top of cookies.
Title: Hazelnut Fig Tart
Ingredients:
- 1 eggs
- 3 brown sugar
- 2/3 dark corn syrup
- 2/3 butter
- 1/4 ground allspice
- 1/4 ground nutmeg
- 1/2 vanilla extract
- 1 lemon peel
- 1 dried fig
- 1 hazelnuts
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Fit pie crust into 10 to 11-inch tart pan.
2. Combine eggs, brown sugar, corn syrup, butter, allspice, nutmeg, vanilla and lemon peel in a large bowl. Mix well.
3. Add figs and hazelnuts. Pour into crust.
4. Bake at 350 degrees for 40 to 45 minutes until filling is set and nicely browned. Cool.
Title: Vegan Chocolate Chip Muesli Cookies!!!
Ingredients:
- 1 muesli
- 3/4 whole wheat flour
- 2/3 applesauce
- 3/4 brown sugar
- 3/4 semisweet vegan chocolate chips
- 1/2 baking soda
- 1/2 vanilla extract
- 1 egg substitute
- 3 water
Instructions:
1. Heat Oven to 375.
2. Put all ingredients except the chocolate chips in a large bowl.
3. Mix until well mixed.
4. Add in the Chocolate Chips and mix until evenly distributed.
5. Use a Tablespoon (measuring spoon) and scoop out TBSP size portions and put onto an ungreased, non-stick cookie sheet (lightly greased if not non-stick).
6. Use a spoon and flatten into cookie shape (just a little).
7. Bake for 10-12 Minutes.
8. Take out of oven and let them cool on the cookie sheet until completely cooled (about 20 minutes).
9. ENJOY.