lumicero/recipes-ing2inst huggingface dataset:
Title: Lucky Shamrock Cake for St. Patrick's Day- 1 Bowl
Ingredients:
- 1 chocolate pudding mix
- 2 milk
- 1 1/3 all-purpose flour
- 2/3 sugar
- 2 baking powder
- 2/3 milk
- 1/4 butter
- 1 egg
- 2 vanilla
- 1 Cool Whip
- 2 sugar
Instructions:
1. Prepare your choice of pudding according to package directions with the 2 cups of milk. I usually use the cooked chocolate pudding. Chill with a piece of plastic wrap pushed down onto the surface of the pudding so that it doesn't form a skin- yuck!
2. Preheat oven to 350. Grease and flour one 8 inch round cake pan.
3. In a bowl combine flour, sugar and baking powder. Add milk, butter, egg, vanilla and food coloring. Beat with a mixer on low speed till combined. Beat on medium 1 minute. Pour into cake pan.
4. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
5. Cool in pan 5 minutes then remove from pan. Cool completely.
6. To assemble cake, put cake layer on serving plate, spread pudding over the top and then spread the whipped cream or cool whip over pudding. I don't cover the sides with the whipped cream unless something goes wrong with the cake and it looks funny or something. I think the layers look pretty showing. Sprinkle green sugar, beads or other green cake decorations over the top to finish. Sometimes you can find little green shamrocks in the cookie decorating department.
Title: Coconut Rice Pudding - Arroz Con Coco
Ingredients:
- 2 white rice
- 4 water
- 1 lemon peel
- 2 cinnamon sticks
- 1/2 salt
- 2 unsweetened coconut milk
- 3 sweetened flaked coconut
- 1 heavy cream
- 1 cinnamon
- 2
Instructions:
1. Place the rice, water, lemon peel, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered until the rice is soft, about 25 minutes or so. Remove the lemon peel and cinnamon sticks.
2. Add the coconut milk, whole milk, shredded coconut, and sugar to the rice and cook over very low heat, uncovered, stirring frequently until thick, about 30 min to one hour. At this point the rice should be very sticky with most of the milk absorbed. TIP: Keeping the heat low will reduce the number of stirrings.
3. Now, gently stir in the heavy cream and continue cooking over low heat, just long enough to warm the rice completely.
4. Sprinkle with cinnamon and serve immediately.
Title: Pumpkin Pudding
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3/4 sugar
- 1/2 Bisquick
- 2 butter
- 2 vanilla
- 2 1/2 pumpkin pie spice
- 2 eggs
Instructions:
1. Mix all ingredients in a large bowl.
2. Pour into crock pot sprayed with Pam.
3. Cook on low 6 hours.
4. Serve warm with whipped topping.
Title: Pina Colada Cheesecake
Ingredients:
- 1/4 heavy cream
- 4 white chocolate
- 2 graham cracker crumbs
- 1 dried shredded coconut
- 1/4 granulated sugar
- 7 unsalted butter
- 1 unsalted butter
- 1/4 pineapple
- 1/4 brown sugar
- 1 cream cheese
- 1 granulated sugar
- 1/3 sour cream
- 2 cream of coconut
- 2 eggs
- 2 dried shredded coconut
Instructions:
1. White Chocolate Ganache:
2. Bring the cream to a boil in a saucepan over medium-high heat, being careful not to scald. Remove from the heat and stir in the white chocolate until melted. Allow to cool, cover and refrigerate overnight. Bring to room temperature before using.
3. Graham Cracker Crust:
4. In a bowl, mix together the crumbs, coconut and sugar. pour in the melted butter and toss to mix. Spray a 10 inch fluted tart pan with a removable bottom with cooking spray. Press the mixture into the bottom and sides of the prepared pan.
5. Preheat oven to 300 degrees F.
6. Sauteed Pineapple:
7. In a skillet, melt the butter over medium-high heat. Add the pineapple and brown sugar and saute for 10 minutes, until caramelized. Remove from the heat, drain through a sieve and set aside.
8. Cheesecake Mix:
9. In an electric mixer bowl, beat the softened cream cheese on medium speed until smooth. Slowly add the sugar, then the sour cream and cream of coconut, while continuing to beat. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
10. To assemble the cake, spoon the pineapple onto the crust in an even layer. Pour the cream cheese mixture over the pineapple layer. Bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven for 1 1/2 hours longer. Remove from the oven and allow to cool. Cover and refrigerate for 4 to 6 hours.
11. Unmold by removing the pan sides and sliding the cake onto a serving plate. Spoon the room temp ganache into a pastry bag fitted with a 2 inch star tip and pipe 8 rosettes decoratively on the top. Sprinkle the top of the cake with coconut and serve!
Title: Cream Cheese Marbled Chocolate Brownie
Ingredients:
- 8 bittersweet chocolate
- 1 cream cheese
- 1 granulated sugar
- 4 eggs
- 1 1/2 vanilla extract
- 3/4 all-purpose flour
- 1/2 salt
- 1/3 butter
- 1/2 milk
Instructions:
1. PREHEAT oven to 350º F. Grease 9-inch-square baking pan.
2. Microwave chocolate pieces in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir.
3. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.
4. Beat cream cheese and 1/4 cup sugar in small mixer bowl until smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract.
5. Combine flour and salt in small bowl.
6. Beat remaining 3/4 cup sugar and butter in medium mixer bowl until creamy.
7. Add remaining 3 eggs, milk and remaining teaspoon vanilla extract; beat until well mixed.
8. Beat in melted chocolate.
9. Stir in flour mixture until blended.
10. Spread into prepared baking pan.
11. Drop tablespoons of cream cheese mixture randomly over chocolate mixture.
12. Swirl mixtures deeply with spoon, pulling chocolate mixture up to surface.
13. Bake for 33 to 38 minutes or until wooden pick inserted in center comes out slightly sticky.
14. Cool completely in pan on wire rack.
15. Refrigerate for 1 hour.
16. Cut into bars.
Title: Fudge for 1
Ingredients:
- 1/3 sugar
- 1 milk
- 2 butter
- 1 margarine
- 1/2 vanilla
Instructions:
1. Mix sugar, cocoa and milk in 1 quart glass measuring cup.
2. Microwave on high 1 minute.
3. Stir down sides of cup and microwave 40 seconds more.
4. Add butter and vanilla.
5. Beat until thick.
6. Let set up and cut into squares or eat warm right out of the bowl.
Title: Plov - Rice and Raisin Casserole Dish
Ingredients:
- 12 water
- 2 long grain rice
- 2 salt
- 3 lemon juice
- 1 1/4 butter
- 1/4 granulated sugar
- 3 salt
- 1/2
- 1/4
Instructions:
1. In a large cooking pot, add water, rice, salt and lemon juice and bring to boil.
2. Cover, reduce heat and simmer for about 15 minutes or until rice is tender but still firm; DO NOT OVERCOOK.
3. Drain rice in a colander and then rinse off slightly with hot water; drain well.
4. In a bowl, add raisins and pour some boiling water over to cover and let stand for about 1 minute; drain well.
5. Preheat oven to 325°F.
6. In a buttered 9 x 9 inch casserole dish, place a layer (about 1/2 inch thick), then a sprinkling of raisins, a sprinkling of melted butter, and a sprinkling of sugar and salt.
7. Repeat layering, a total of 3 layers.
8. Pour whipping cream over the top.
9. Cover casserole dish with aluminum foil and bake in preheated 325 F oven for 25 to 30 minutes. Stir once during half time of baking.
10. Serve warm or cold with milk or additional whipping cream.
Title: Elf Cookies
Ingredients:
- 0.5 all-purpose flour
- 1/3 confectioners' sugar
- 1 1/2 milk
- 3
- 1/2
- 6
- 140
- 56
- 28
Instructions:
1. In a small mixing bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 1-3/4-in. x 3-1/4-in. diamond cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool.
2. For one batch of glaze, in a small bowl, combine 3/4 cup confectioners' sugar, 4-1/2 teaspoons milk and 1/4 teaspoon extract. Remove 1 tablespoon glaze to another bowl. Tint remaining glaze with 3 drops food coloring.
3. Working with one cookie at a time, spread red glaze over top half of cookie. Place one M&M at top for tassel and four M&M's across edge of glaze for hat brim. For ears, place two almonds above M&M's on each end. Dip baking bits in plain glaze; place brown bits on cookie for eyes and a red bit for nose. Repeat with 13 more cookies.
4. Make second batch of glaze with remaining confectioners' sugar, milk, extract and food coloring. Decorate remaining cookies as above.
Title: Fluffy Peanut Butter Frosting
Ingredients:
- 1/2 peanut butter
- 1/2 margarine
- 3 vanilla
- 1 powdered sugar
- 2
Instructions:
1. In a stand mixer, on high speed, whip Peanut Butter & Margarine together for 1 minute, Scrap down sides and repeat.
2. While mixer is still whipping, add Milk, whip for 1 minute.
3. Add Vanilla, whip for 1 minute.
4. Add Powdered Sugar 1/2 Cup at a time, with 1 minute in between each addition.
5. Scrap down sides and whip for at least 5 minutes.
Title: Creamsicle Pie
Ingredients:
- 1/2 sweetened condensed milk
- 1 sour cream
- 8 Cool Whip Topping
- 16 graham cracker pie crust
- 2
Instructions:
1. Mix together Tang, sweetened condensed milk, sour cream and one of the containers of Cool Whip.
2. Use second container for topping of the two pies.
3. I sprinkle a little bit of Tang on the top for presentation.
4. Refrigerate 4 hours.
Title: Lemon Pudding Cake (Diabetic)
Ingredients:
- 3 eggs
- 1/4 lemon juice
- 1/2 milk
- 1 lemon peel
- 2 sugar substitute
- 1 salt
- 1/3 flour
Instructions:
1. Beat egg yolks til creamy.
2. Add lemon juice, milk, lemon peel, sugar substitute, salt and flour.
3. Beat to blend thoroughly.
4. Stiffly beat egg whites.
5. Gently fold egg yolk mixture into egg whites.
6. Pour mixture into 1 qt well greased baking dish.
7. Set dish in pan and add 1/2 inch of water to the pan.
8. Bake 350F 30 mins or til lightly browned and puffy.
9. to MICROWAVE:.
10. cook on defrost 15-17 minutes. Turn dish 1/4 turn every five minutes.
Title: Thumbprint Cookies
Ingredients:
- 1/2 shortening
- 1/4 brown sugar
- 1 egg
- 1/2 vanilla
- 1 flour
- 1/4 salt
- 3/4
Instructions:
1. Heat oven to 350°F (mod).
2. Mix shortening, sugar, egg yolk, and vanilla thoroughly.
3. Measure flour by dipping method or by sifting.
4. Blend together flour and salt; stir into shortening mixture.
5. Roll dough into balls (1 teaspoons per ball).
6. Beat egg white slightly with fork.
7. Dip balls in egg white. Roll in nuts.
8. Place about 1 inch apart on ungreased baking sheet; press thumb gently in center of each.
9. Bake 10 to 12 minutes, or until set. Cool.
10. Fill thumbprints with jelly or tinted icing.
Title: Honey Oat Biscotti
Ingredients:
- 1/2 margarine
- 3/4 honey
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 3 cinnamon
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 rolled oats
- 1/2
Instructions:
1. Preheat oven to 375 F. (will be turned down to 300F. for second baking.)
2. Cream butter.
3. Beat in honey, eggs and vanilla.
4. Combine flour, cinnamon, baking powder, baking soda and salt; mix well.
5. St into butter mixture. Stir in oats and nuts.
6. On greased baking sheet, shape dough into 2 (10x3x1-inch) logs.
7. Bake at 375 F. for 12-15 minutes, or until lightly browned.
8. Cool 5 minutes; remove to cutting board.
9. Cut each log into 1/2-inch strips; place on cookie sheet. Bake at 300F., 25-30 minutes or until crisp throughout strip.
Title: Coconut Icing
Ingredients:
- 1 coconut
- 1/2 vanilla extract
- 1/4 sea salt
- 1/2 maple syrup
- 1 unsweetened flaked coconut
- 1/2
- 1/4
Instructions:
1. Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency.
2. Add vanilla extract and sea salt. Add other ingredients if making variations.
3. Frost cupcakes.
Title: Bailey's Irish Cream Brownies
Ingredients:
- 18 1/3 unsalted butter
- 3/4 Baileys Irish Cream
- 1/3 powdered sugar
- 3 heavy cream
- 3/4 irish cream
- 2
- 1/2
Instructions:
1. Prepare brownies according to package directions or your favorite recipe directions. Cool completely.
2. Beat butter on medium speed until fluffy. Add Bailey's Irish Cream and mix well.
3. Add powdered sugar a little at a time until completely incorporated. Beat until soft and fluffy.
4. Spread over brownies and refrigerate while making the Bailey's Ganache.
5. Combine Bailey's Irish Cream and heavy cream in a sauce pan over medium high heat. Bring just to a boil and immediately pour over chocolate chips. Let sit 5 minutes without stirring.
6. Whisk until smooth and spread over frosted brownies. Let sit at room temperature about 30 minutes. Refrigerate until set.
Title: Saucy Pudding Cake
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 3 sugar
- 1/3
Instructions:
1. Mix cake mix in a lightly greased 13x9 baking dish.
2. Prepare pudding mixes using the 3c milk and the sugar.
3. Pour mixture over cake batter in the pan.
4. Bake at 350 for for 45-50min.
Title: Guinness Ginger Cake
Ingredients:
- 1 stout beer
- 1 molasses
- 1/2 baking soda
- 3 eggs
- 1/2 granulated sugar
- 1/2 dark brown sugar
- 3/4 all-purpose flour
- 2 ground ginger
- 2 baking powder
- 1 1/2 ground cinnamon
- 3/4 ground cloves
- 1/4 nutmeg
- 1/4 candied ginger
- 1
Instructions:
1. Preheat oven to 350°F.
2. Butter and 9 x 5 loaf pan and line the bottom with parchment and grease the parchment.
3. In a large saucepan, over high heat, combine the stout and molasses and bring to a boil.
4. Turn off the heat and slowly add the baking soda.
5. Allow to sit until the foam dissipates.
6. Meanwhile, in a bowl, whisk together the eggs and both sugars.
7. Whisk in the oil.
8. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, and nutmeg.
9. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.
10. Add the candied ginger and stir to combine.
11. Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.
12. NOTE: Do not open the oven until the gingerbread is almost done, or the center may fall slightly.
13. Transfer to a wire rack to cool.
Title: Almond Hamantashen Cookies
Ingredients:
- 1/2 flour
- 2 1/2 baking powder
- 1 salt
- 1/8 unsalted butter
- 3/4 margarine
- 1/2 sugar
- 1 egg
- 1 fresh lemon juice
- 2 lemon zest
- 1/4 marzipan
- 1/8 almond paste
- 7 -8 fresh lemon juice
- 1 water
- 1 1/2 powdered sugar
- 1 -2
- 1 1/2 - 2
Instructions:
1. To prepare dough, place almonds in a food processor fitted with a steel blade and process until finely ground. Add flour, baking powder and salt. Process in on/off pulses for about 15 seconds longer, or until the ingredients are well blended. Sprinkle the butter over the dry ingredients. Process in on/off pulses until the mixture resembles coarse crumbs. In a small bowl, use a fork to beat together sugar, egg, egg white, lemon juice, almond extract and lemon zest. Add egg mixture to the processor and process for 30 seconds, or until ingredients are incorporated and dough begins to mass around the blade – be careful not to over process.
2. Turn dough out of the processor and divide in half. Roll out each half to a scant 1/4-in. thick between sheets of parchment paper, being sure to smooth out any creases in the underside of the dough. Stack dough sheets on a large tray or baking sheet and refrigerate for about 15 minutes, or until cold but not stiff.
3. To prepare filling, combine marzipan, egg white, lemon juice and food colouring (if used) in the food processor. Add 1 teaspoon water and process until the mixture is smooth and well blended. If mixture is still too dry to hold together, add enough additional water (1 to 2 tbsp.) to soften and smooth it.
4. Preheat oven to 350. Generously grease several baking sheets or line them with parchment paper and set aside. Remove one sheet of dough from the refrigerator and carefully peel off the bottom sheet of parchment paper, then replace it loosely. Turn dough over and peel off top sheet of paper. Cut dough into rounds using a 2- or 2 1/2-in. round cutter or rim of a drinking glass.
5. Working with one dough round at a time, place a small, rounded 1/2 teaspoons marzipan filling in the centre and fold up dough to form triangle. The marzipan should mound just slightly in the centre of the “hat.”.
6. Repeat with each round, spacing the cookies 2 inches apart on the prepared baking sheets. If the rounds become soft and difficult to handle at any point, slide the cookies and parchment paper onto a tray or baking sheet and refrigerate until they firm up again.
7. Gather dough scraps and roll out between sheets of paper again. Cut out the cookies, transfer to baking sheets, and fill and shape until all the dough is used. Repeat the process with the second half of the dough.
8. Place hamantashen in centre of oven and bake 10 to 12 minutes, or until the cookies are just barely tinged with brown at the edges. Remove from the oven and allow the cookies to stand for 1 to 2 minutes. Using a spatula, transfer cookies to wire racks and let stand until cooled completely. Sprinkle the tops with a generous sifting of powdered sugar. Store cookies in an airtight container for up to a week. Freeze for longer storage.
Title: Low Fat Chocolate Pavlova With Strawberries & Cream
Ingredients:
- 1/4 confectioners' sugar
- 1/4 cornstarch
- 2 cream of tartar
- 4 salt
- 1/2 vanilla extract
- 1/8 strawberries
- 1 sugar
- 1 orange zest
- 1 1/2 light non-dairy whipped topping
- 2 strawberry
- 2
- 1
- 4
- 2
- 1
Instructions:
1. MERINGUE SHELL: Preheat oven to 350 degrees. Line baking sheet with
2. parchment paper. Trace 10" circle onto paper; invert onto baking sheet.
3. Sift together cocoa, confectioners' sugar and cornstarch; reserve. In bowl
4. with mixer at high speed beat egg whites until frothy. Add cream of tartar
5. and salt; beat until soft peaks form.
6. Beat in superfine sugar, 2 Tbsp at a time, until sugar is completely dissolved,
7. 5-6 minutes. Beat in vanilla until stiff, glossy peaks form, about 1 minute.
8. Gradually sift cocoa mixture over meringue while folding it inches Do not over mix.
9. Use gentle, circular motions to fold lighter ingredients into meringue.
10. With spatula spread meringue to 1/2" thickness within circle on parchment.
11. Spoon large dollops of meringue around outer edge of circle to form sides.
12. Bake 1 hour. Turn oven off. Let meringue stand in oven with door slightly ajar.
13. until dry, at least 4 hours or overnight.
14. FILLING: In bowl combine 1 cup sliced strawberries, sugar, liqueur and zest;
15. let stand 15 minutes. Fold in topping. Just before serving, spoon into meringue
16. shell; level with spatula. Starting from center, arrange remaining sliced
17. berries in overlapping concentric circles over filling. Transfer chocolate to.
18. plastic food storage bag with corner snipped; pipe over pavlova (instead of.
19. piping the chocolate over your pavlova, you can use a fork to gently drizzle it).
20. Garnish with additional berry, if desired.
Title: Daphne Oz's Coconut Pound Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 unsalted butter
- 3 flour
- 1/2 baking powder
- 1/2 salt
- 1 buttermilk
- 1 flaked coconut
- 1 pecans
- 1/2 water
- 2 salted butter
- 1 sugar
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.
3. Combine flour, baking powder and salt in a separate bowl.
4. Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.
5. Stir in coconut and pecans.
6. Pour batter into a pound cake mold (loaf shaped pan).
7. Bake for 60 minutes or until a knife inserted in the center comes out clean.
8. For the glaze:
9. Five minutes before cake is finished baking make the glaze.
10. Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.
11. Slowly pour half the syrup over the cake (bottom), invert onto a serving plate and pour remaining syrup over the top.
12. Dust with powdered sugar.
13. Let stand for 10 minutes and eat warm!
Title: Roszke aka Nuthorns
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 6 sour cream
- 6 salt
- 1/2 flour
- 1 cake yeast
- 4 walnuts
- 1/2 sugar
- 2
Instructions:
1. Cream Eggs and shortening Add sugar-gradually Add flour Add sourcream Melt yeast in 1/4 c.
2. warm milk-add to mixture.
3. Work dough (add flour if tacky) Refrigerate overnight Take out in morning-let sit for 1/2 hour Work dough Cut in 8 or 9 pieces.
4. Work them.
5. Roll in balls Let rise 1/2 hour-and roll and cut in squares.
6. Spread filling over square and then roll like crescents.
7. Let raise 1/2 hour after filled Bake for 20-25 minutes at 350 Roll in powdered sugar when cool.
Title: Anns Browned Butter Blueberry Muffin Cake
Ingredients:
- 1/2 butter
- 2 flour
- 1 1/4 sugar
- 2 baking powder
- 1 salt
- 1/2 milk
- 2 eggs
- 1 vanilla
- 2 blueberries
- 3 butter
- 1/2 flour
- 3 sugar
Instructions:
1. Turn oven to 350.
2. Grease a 9 inch springform pan.
3. Brown butter and set aside to cool.
4. Mix flour, sugar, baking powder and salt in large bowl.
5. In small bowl mix butter, milk eggs and vanilla.
6. Stir wet into dry, stirring just until incorprated.
7. Fold in blueberries.
8. Gently pour into pan and spread evenly.
9. Mix last butter, flour and sugar by hand until all crumbly.
10. Sprinkle onto cake.
11. Bake 45-55 minutes, until center tests clean.
12. Cool fifteen minutes then remove from pan.
Title: Blueberry Crisp
Ingredients:
- 5 blueberries
- 1/4 sugar
- 1 cornstarch
- 3/4 all-purpose flour
- 2 all-purpose flour
- 1/2 walnuts
- 3 dark brown sugar
- 3 light brown sugar
- 1/2 sugar
- 6 cinnamon
- salted butter
Instructions:
1. Preheat oven to 350°.
2. Make the blueberry mixture: combine 2 cups blueberries and 1/4 cup sugar in a medium saucepan; cook mixture over low heat.
3. When the blueberries start to soften, stir in the cornstarch mixture and cook, stirring often, until the mixture thickens and clears.
4. Stir in the remaining 3 cups of blueberries; pour mixture into an 8x8 inch square pan.
5. Make the topping: mix the flour, walnuts, brown sugar, sugar, and cinnamon in a bowl; add the butter and mix it with your hands or a pastry cutter until the mixture forms moist crumbs.
6. Sprinkle the crumb mixture on top of the blueberries.
7. Bake for 40 minutes or until the topping is golden and the filling is bubbling.
8. Cool slightly, and serve the crisp with whipped cream or ice cream.
Title: Apple Raisin Oatmeal Cookies
Ingredients:
- 1 1/4 Equal sugar substitute
- 1 unsweetened applesauce
- 1/2 brown sugar
- 6 butter
- 1 egg
- 1/3 2% low-fat milk
- 2 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 salt
- 1 1/2 old fashioned oats
- 1 raisins
Instructions:
1. Combine Equal®, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
2. Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350° F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
3. Store in airtight containers at room temperature.
Title: Desperation Dessert
Ingredients:
- 2 pineapple chunks
- 4 mandarin oranges
- 16 allspice
- walnuts
Instructions:
1. Reserve 15, perfect mandarin orange sections.
2. In an attractive, medium-sized, serving bowl layer one can of pineapple chunks and two cans of mandarin orange sections.
3. Lightly dust with allspice.
4. Spread about 1/3 of the whipped topping over the fruit.
5. Make another layer of pineapple and oranges dusted with allspice.
6. Top with a generous layer of whipped topping.
7. Garnish with an additional dusting of allspice, a handful of chopped walnuts, and the reserved mandarin orange sections.
8. Chill before serving if possible.