lumicero/recipes-ing2inst huggingface dataset:
Title: Awesome Chocolate Chip Cookies
Ingredients:
- 3/4 butter flavor shortening
- 1 1/4 light brown sugar
- 2 milk
- 1 vanilla
- 1 egg
- 1 3/4 flour
- 1 salt
- 3/4 baking soda
- 1 1/2 chocolate chips
- 1
Instructions:
1. Pre-heat oven to 375 degrees (350 if using convection).
2. Combine shortening, brown sugar, milk, and vanilla in large bowl.
3. Beat at medium speed until well blended.
4. Beat egg into mixture.
5. Combine flour, salt, and baking soda.
6. Mix into creamed mixture just until blended.
7. Add chocolate chips and nuts and mix.
8. Drop rounded teaspoons of dough on ungreased baking sheet about 3 inches apart (I prefer to use a baking stone).
9. Bake 8-10 minutes for chewy, 11-13 minutes for crisp cookies.
10. Cool 2 minutes on baking sheet then transfer to foil to cool completely.
11. *If nuts are used decrease chips to 1 cup.
Title: Sherry Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 sherry wine
- 1/2 nutmeg
- 1 cinnamon
- 1 sugar
- 2 confectioners' sugar
- 2 milk
- 1/4 vanilla
- 1 1/4
- 2
- 1/2
Instructions:
1. Grease and flour 10-inch bundt pan.
2. In large mixing bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, the 1 T butter flavoring and the nutmeg.
3. Blend at low speed till combined.
4. Beat at medium speed for 2 minutes.
5. Pour 1/3 cup batter into bundt pan.
6. Combine the sugar and cinnamon.
7. Sprinkle half of the sugar and cinnamon mixture over batter in pan.
8. Add another 1/3 of the cake batter in pan.
9. Sprinkle with remaining sugar and cinnamon mixture.
10. Top with remaining batter.
11. Bake at 350 degrees for 45-50 minutes.
12. Let cake cool in pan for about 15 minutes before placing on cake plate.
13. For glaze, mix together the confectioners' sugar, the vanilla, milk and butter flavoring until smooth.
14. Spoon over warm cake.
Title: Strawberry Lemon Custard Shortcake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1/4 baking soda
- 1 baking powder
- 1 lemon zest
- 1/2 butter
- 1 milk
- 1 1/2 lemon juice
- 1 milk
- 4 granulated sugar
- 2 cornstarch
- 1/2 lemon zest
- 1/4 lemon juice
- 1 strawberries
- 3 granulated sugar
- 4 brandy
- 2
Instructions:
1. BISCUITS: Sift dry ingredients together; mix in zest.
2. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
3. Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
4. Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
5. Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
6. Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
7. CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
8. In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
9. Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
10. Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
11. Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
12. BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
13. ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
14. Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
15. Spoon more strawberries onto each biscuit top followed by whipped cream.
Title: Chocolate Spritz Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 egg
- 1 vanilla extract
- 2 1/4 flour
- 1/3 salt
- 1/2
Instructions:
1. Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
2. Add mixture of flour, cocoa and salt gradually; mix well.
3. Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
4. Cool completely.
Title: Sticky Ginger Fig Cake With Cinnamon Brandy Sauce
Ingredients:
- 1 1/3 dried figs
- 1 baking soda
- 1 1/3 boiling water
- 1/3 butter
- 2/3 margarine
- 2 brown sugar
- 1 eggs
- 2 all-purpose flour
- 1/4 baking powder
- 1/2 crystallized ginger
- 1/2 butter
- 1/2 margarine
- 2 brown sugar
- 1/2 brandy
- ground cinnamon
Instructions:
1. Place figs in medium bowl. Sprinkle with baking soda. Pour boiling water over top. Let stand for 10 minutes. Process (with liquid) in blender or food processor until almost smooth.
2. Cream margarine and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition.
3. Combine flour, baking powder and ginger in small bowl. Add to margarine mixture. Stir well. Add fig mixture. Stir. Line bottom and side of greased 8 inch springform pan with parchment (not waxed) paper. Spread batter evenly in pan. Bake in 350°F oven for about 50 minutes until wooden pick inserted in centre of cake comes out clean. Let stand in pan for 10 minutes before removing to wire rack to cool.
4. CINNAMON BRANDY SAUCE: Heat and stir all 5 ingredients in medium saucepan on medium until boiling. Boil for about 5 minutes, without stirring, until slightly thickened. Let stand for 5 minutes. Makes 1 cup sauce. Drizzle over individual servings of warm cake. Cuts into 8 wedges.
5. Company’s Coming Most Loved Treats.
Title: Tomato Soup Spice Cake
Ingredients:
- 2 all-purpose flour
- 1 1/3 sugar
- 4 baking powder
- 1 1/2 ground allspice
- 1 baking soda
- 1 ground cinnamon
- 1/2 ground cloves
- 1 vegetable shortening
- 1/2 eggs
- 2 water
- 1/4
Instructions:
1. PREHEAT oven to 350°F Grease 13" x 9" baking pan.
2. MIX flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in bowl. Add soup, shortening, eggs and water. Beat until mixed, using mixer at low speed. Beat 4 min., using high speed. Pour into prepared pan.
3. BAKE 40 minute or until inserted knife or toothpick comes out clean.
4. Cool in pan on wire rack for about 30 minutes.
5. Frost with Cream Cheese Frosting.
6. To make Cream Cheese Frosting: Beat 1 pkg. (8 oz.) cream cheese (softened), 2 tablespoons milk and 1 teaspoons vanilla in bowl until creamy, using mixer at medium speed. Slowly beat in 1 pkg. (16 oz.) confectioners' sugar, mixing until smooth and of spreading consistency. (Add a little more milk if needed.) Makes 3 cups.
Title: Hot Fudge Chocolate Pudding Cake
Ingredients:
- 1 flour
- 1 1/2 sugar
- 2 baking powder
- 1/4 salt
- 1/2 butter
- 1/2 milk
- 1/2 vanilla
- 1 hot water
- 1 1/2
Instructions:
1. Melt butter in a 9 inch square pan.
2. Add 1/4 cup cocoa, milk, and vanilla to pan and mix well with a fork.
3. Sprinkle flour, 3/4 cup sugar, baking powder and salt into pan, and mix well with a fork.
4. Combine 3/4 cup sugar and 1/4 cocoa in a small bowl and sprinkle over batter - DO NOT mix it inches
5. Carefully pour hot water over all and DON'T mix that in either!
6. Bake 350 for 40-45 minutes.
Title: Apple-Rum Ricotta Cream Dessert
Ingredients:
- 1/2 whole milk ricotta cheese
- 1 part-skim ricotta cheese
- 2 heavy whipping cream
- 1/4 milk
- 1 Splenda sugar substitute
- apple
Instructions:
1. Slice apple and set aside in bowl.
2. beat on med-high, ricotta cheese, heavy cream, Splenda and extract till very well combined.
3. Pour over apple and enjoy!
4. Makes 1 or 2 servings.
Title: Raspberry and Rose Pavlova
Ingredients:
- 4 caster sugar
- 250 cornflour
- 2 white wine vinegar
- 1 vanilla extract
- 1 rose water
- 300 raspberries
- 2
- 375
Instructions:
1. Heat oven to 180C and cover a large baking tray with greaseproof paper.
2. using a clean bowl and whisk, whisk the eggs till they stand in peaks.
3. Mix sugar and cornflour and fold into the egg whites inches It is best to fold the sugar in three batches. Finally stir in the vanilla and vinegar.
4. Spoon the mix onto the baking paper. make a circle 20cm in diameter and swirl the top making a few peaks for aesthetics.
5. Place meringue in the oven then turn the heat down to 150C and bake for 1 1/4 hours (it should be crisp). Turn off oven and allow pavlova to cool in oven (if possible).
6. To finish the pavlova, whip the cream into soft peaks and pile on top of the meringue cover with raspberries and serve decorated with rose petals or freeze until needed.
Title: Pumpkin Pie Squares
Ingredients:
- 1 flour
- 1/2 oatmeal
- 1/2 brown sugar
- 1/2 butter
- 1 pumpkin
- 1 evaporated milk
- 2 eggs
- 3/4 white sugar
- 1/2 salt
- 1 cinnamon
- 1/2 ginger
- 1/4 clove
- 1/2 pecans
- 1/2 brown sugar
- 2 butter
Instructions:
1. Combine the first 4 ingredients until crumbly.
2. Press into ungreased pan.
3. Bake at 350 degrees for 15 minutes.
4. Combine the next 8 ingredients and beat well.
5. Pour into the baked crust.
6. Mix the last three ingredients.
7. Sprinkle over filling and bake at 350 for 25-35 minutes until toothpick comes out clean.
8. Cool before serving.
9. GREAT WITH COOL WHIP OR ICE CREAM!
Title: Caramel Shortbread
Ingredients:
- 1/2 butter
- 1/4 white sugar
- 1 all-purpose flour
- 1/4 butter
- 3/4 white sugar
- 1/2 golden syrup
- 3 sweetened condensed milk
- 1
- 8
- 1/3
Instructions:
1. Beat 1/2 cup butter and 1/4 cup sugar until pale.
2. Add flour and ground almonds to form a soft dough.
3. Press dough into a 8 inch square pan that has been greased,lined with parchment paper.
4. BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown.
5. Leave in pan until cool.
6. To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
7. Bring to a boil,stirring constantly.
8. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
9. Spread caramel on cooled shortbread, and let set about 40 minutes.
10. Melt chocolate over low heat.
11. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.
Title: Rita's Dessert Cake/Washington Pie
Ingredients:
- 2 cake flour
- 1/2 salt
- 1 1/3 sugar
- 1 1/2 vanilla
- 4 baking powder
- 2/3 vegetable shortening
- 2 eggs
- 1 1/3 milk
Instructions:
1. Preheat the oven to 370.
2. Sift flour, baking powder and salt. Sift again.
3. Cream shortening; add sugar gradually; cream together until light and fluffy.
4. Add unbeaten eggs and beat thoroughly; add vanilla.
5. Add dry ingredients alternately with milk, stirring only enough after each addition to blend thoroughly.
6. Pour into 2 greased pans (8x8 or round 8" pans).
7. Bake for 25 minutes.
Title: Grandma's Apple Cake
Ingredients:
- 3 flour
- 1 cinnamon
- 2 sugar
- 3 eggs
- 1 baking soda
- 4 apples
- 1 canola oil
- 1 pecans
- 1 walnuts
- 1/2 salt
- confectioners' sugar
Instructions:
1. Mix dry ingredients- then mix in eggs and oil.
2. Don't beat - then add apples and nuts.
3. Bake in ungreased tube pan or sheet cake pan.
4. Bake 350degrees for 1 - 1 1/4 hours.
5. Cool then sprinkle with confectioners' sugar.
6. I use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily.
7. It makes it look quite special.
8. Jean Hores -
Title: Orange Cake
Ingredients:
- 1/2 butter
- 1 white sugar
- 1 orange
- 1 milk
- 1 baking soda
- 2 eggs
- 1 raisins
- 1 baking powder
- 2 flour
Instructions:
1. Remove seeds and 1/2 of rind from orange.
2. Grind or chop orange and raisins together.
3. Sift dry ingredients.
4. Cream sugar and butter.
5. Milk can be sweet or sour.
6. Add eggs, milk, orange and raisin mixture.
7. Stir in flour mixture.
8. Bake 350 for 30 minutes in a 9x13 or in layer pans.
9. Add a bit of orange peel to white icing or serve plain with ice cream or whipping cream.
Title: Warm Peanut Butter - Chocolate Stuffed Banana
Ingredients:
- 2 bananas
- 1/2 peanut butter
- 1/2 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 350°F.
2. Hold a whole banana (with peel still closed and attached) with out-curve facing downward on a flat surface. Slit down the in-curve of the banana from top to bottom through the peel but not through the fruit inside. The peel on the out-curve should remain untouched.
3. Carefully open the slit of the peel, being careful not to detach from top or bottom.
4. Evenly spread 1/4 cup peanut butter inside the peel on both sides of the fruit.
5. Top fruit inside and peanut butter with 1/4 cup chocolate chips.
6. Close peel as well as possible around the banana and stuffing and wrap entire banana with aluminum foil.
7. Repeat with remaining banana.
8. Bake for 10-15 minutes.
9. Allow to cool for 5 minutes and carefully remove aluminum foil.
10. Carefully arrange each banana upright on each serving dish and serve hot topped with 1/2 cup vanilla ice cream on each (if desired).
Title: Caramelised Strawberries on a Bed of Cottage Cheese and Mint
Ingredients:
- 500 strawberries
- 100 sugar
- 3 honey
- 200 cottage cheese
- 2 of fresh mint
- 250 low-fat Quark cheese
Instructions:
1. Clean the strawberries and halve the bigger ones.
2. Boil 100 ml water in a pot, dissolve the sugar, and add the strawberries. Simmer circa 5 minutes Allow the syrup and strawberries to cool.
3. Mix cottage cheese, honey, 1 tbsp mint, and quark. Spread the mixture over 4 small plates.
4. Take the strawberries from the syrup and put them on the cheese mixture. Garnish with the remainder of the mint.
Title: Fruited Nut Bars (Biscotti)
Ingredients:
- 2/3 walnuts
- 1/2 pecans
- 1 butter
- 2 light brown sugar
- 1 eggs
- 2 vanilla extract
- 1 1/2 whole wheat flour
- 1/4 baking powder
- 2 salt
- 1/4 cinnamon
- 1/4 ground cloves
- 1/4 ground ginger
- 3/4 ground allspice
- dates
- fig
Instructions:
1. Preheat oven to 325°F
2. Place nuts on a baking sheet in a single layer. Bake nuts for 8 to 10 minutes, until golden brown and aromatic. Remove from oven and let cool. Chop into hearty sized pieces.
3. Cream butter and sugar in a large mixing bowl until light and creamy. Add in vanilla extract and eggs.
4. In a separate bowl sift together the flour, baking powder and spices
5. In a third bowl, sprinkle a tablespoon of the flour mixture on top of the dried fruit and mix together. (This helps to keep the fruit from clinging together in a lump).
6. Combine the rest of the flour into the butter, sugar and eggs. Fold in the fruit and nuts by hand.
7. Divide the dough into two.
8. On a greased, sprayed or lined cookie sheet place half the dough spreading out into a log 1/2 inch high, 1 1/2 inches wide and about 14 inches long. (Keep your ends a little squared off so you don't have itty bitty dried cookies from the end.) Repeat with second log allowing space between for the two logs to expand.
9. Bake in the middle section of the oven for 25 minutes or until lightly browned (also at 325 degrees). Let sit for a minute then remove to a rack for 5 minutes.
10. Place logs on cutting board and using a serrated knife cut log into 1/2 inch pieces at a slight (45 degree) angle. Place the slices back onto the cookie sheet cut side up. Bake an additional 10 minutes.
11. Allow cookies to completely cool before storing in a tightly covered tin. Stored well biscotti will last for a week or two.
Title: Zippy Lemon Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 butter
- 1 1/3 margarine
- 1/2 powdered sugar
- 4 1/2 milk
- 2
- 1
Instructions:
1. Preheat oven to 350F and lightly grease/flour baking pan (Bundt pan or 2 8x8 pans could work.).
2. Mix up your lemon cake mix and bake as directed on the box.
3. Cool completely and frost.
4. Frosting- put milk and lemon excract in bowl and with electric mixer slowly pour in sifter powder sugar (if too thick add more milk and if too soft add more powder sugar).
5. even a glass baking dish.
Title: Cashew Cream
Ingredients:
- 1/2 raw cashews
- 1/2 coconut oil
- 1/4 honey
- 1 -2
Instructions:
1. Soak the cashews in a bowl of water (enough water to cover the cashews) for an hour or until soft.
2. Drain water from cashews.
3. Blend all ingredients in a food processor until smooth and creamy.
Title: Chocolate Angel Food Cake - Homemade
Ingredients:
- 3/4 flour
- 1/4 cocoa powder
- 1 1/2 powdered sugar
- 12 cream of tartar
- 1 salt
- 1 vanilla
- 2
Instructions:
1. Preheat the oven to 325.
2. In a small bowl, combine the flour, cocoa and 3/4 cup of the sugar.
3. In a large bowl, beat the egg whites until foamy.
4. Add the cream of tartar and the salt to the egg whites.
5. Beat the whites until billowy.
6. Add the remaining sugar in, 1 tablespoon at a time, beating continuously.
7. Add the vanilla or almond.
8. When all the sugar is added, start adding the flour mix a tablespoon at a time.
9. (Use only a spotlessly clean rubber spatula).
10. When all the sugar and flour mix is added, scoop the batter into a 10" UNGREASED tube pan.
11. Bake 50-60 minutes, until cake tests done.
12. Let the cake cool 1-2 hours before trying to slice.
Title: S'more Pie
Ingredients:
- 1 graham cracker crumbs
- 4 butter
- 2 sugar
- 1 cream cheese
- 1/2 sugar
- 1 vanilla flavor instant pudding and pie filling mix
- 3 milk
- 1 chocolate flavor instant pudding and pie filling mix
- 1
Instructions:
1. Preheat oven to 325*
2. Combine graham cracker crumbs, sugar and add the melted butter.
3. Use this mixture to line a deep pie plate or spring form pan. Bake this at 325 for 19 minutes.
4. Meanwhile, beat cream cheese and sugar until combined. Add Vanilla pudding to the mix (dry) -- consistency will be really thick, like marshmellow creme ;) add half of the cool whip and mix well.
5. Spread on cooled crust.
6. Make Chocolate pudding with the milk according to package directions. Let sit for 3-5 minutes and layer on top of cream cheese mixture.
7. Spread remaining cool whip on top.
8. with a fork, run through the whip cream and chocolate mixture making a marbled effect. (Careful not to go past the chocolate layer.)
9. Refrigerate for 4 hours to set.
10. Enjoy with those you love ;).
Title: Peach Crumble
Ingredients:
- 1 flour
- 1 sugar
- 1/2 butter
- 1/2
Instructions:
1. Open peaches and drain juice but leave 3 tablespoons Place the 3 tbsp of juice into a pie plate with the peaches.
2. Melt butter and combine butter, flour and sugar. Sprinkle over peaches. Sprinkle cinnamon on top.
3. Bake at 350 until topping is brown.
4. Serve warm.
Title: Natilla - Cuban Custard
Ingredients:
- 4 1/4 milk
- 8 sugar
- 1 1/2 cinnamon stick
- 1 cornstarch
- 4 lemon zest
- 1 water
- 1/4 salt
- 1/4 vanilla
- 1
Instructions:
1. Bring milk, cinnamon, zest & salt to a boil.
2. Set aside to cool.
3. Dissolve cornstarch in the water.
4. Beat together diluted cornstarch, yolks & sugar.
5. Add in the milk mixture.
6. Strain.
7. Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
8. Stir in vanilla & transfer to serving dish.
9. Powder with cinnamon.
Title: Baklava Roll-Up
Ingredients:
- 1/8 pistachios
- 1/4 butter
- 1/2 ground cinnamon
- 1 sugar
- 1/2 honey
- 1 phyllo dough
- 1/4
- 12
Instructions:
1. Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.
2. In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.
3. Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.
4. Drizzle with 2 tablespoons honey.
5. Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.
6. Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.
7. Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.
8. Repeat with second and third batch.
9. Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.
Title: Chocolate Fondue for Dummies
Ingredients:
- 1/2 heavy whipping cream
- 4 strawberry
Instructions:
1. In a small pot, bring heavy cream to boil Remove from heat.
2. Add chocolate chips.
3. Stir, stir, stir, stir Stir it again And again Pour into fondue pot over candle or canned burner.
4. Dip marshmallows, strawberries or pound cake into chocolate.
5. This mixture tends to burn after about a 1/2 hour over a fondue with no temp control (candle fondue), so keep an eye on it.
Title: Chocolate Ribbon Cake
Ingredients:
- 4 cream cheese
- 2 sugar
- 1 milk
- 1 Cool Whip Topping
- 1 milk
- 2 chocolate flavor instant pudding and pie filling mix
- 2
Instructions:
1. Beat cream cheese, sugar, and 1 tablespoons milk in large bowl with wire whisk until smooth.
2. Gently stir in half of the whipped topping.
3. Spread on bottom of crust.
4. Pour 2 cups milk into large bowl.
5. Add dry pudding mixes.
6. Beat with wire whisk 2 minutes or until well blended.
7. (Mixture will be thick.) Pour over cream cheese layer.
8. Refrigerate 4 hours or until set.
9. Just before serving, garnish with remaining whipped topping.
Title: Chocolate Orange Bread Pudding
Ingredients:
- 1 nonfat milk
- 3 sugar
- 1 3/4 egg substitute
- 3/4 egg
- 2 orange zest
- 1 vanilla extract
- 1 ground cinnamon
- 1/2 ground nutmeg
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13-by-9-by-2-inch baking pan with vegetable oil.
3. Put bread pieces in pan, set aside.
4. In a large saucepan, heat milk, sugar and cocoa powder over medium heat until sugar has dissolved and mixture looks like hot chocolate, about 3 minutes, whisking constantly.
5. Whisk in remaining ingredients.
6. Pour over bread and let mixture sit for about 15 minutes, or until bread has absorbed all the liquid.
7. Bake for 45 to 60 minutes, or until pudding is puffed up in center and a knife inserted in center comes out clean.
8. Serve warm or cold.
Title: Picnic Cake
Ingredients:
- 1 3/4 cake flour
- 2 baking powder
- 3/4 salt
- 1 1/4 granulated sugar
- 1/2 shortening
- 2/3 milk
- 1 vanilla
- 2 eggs
- 6 marshmallows
- 6
- 12
Instructions:
1. Sift together flour, baking powder, salt and jack frost sugar into large bowl.
2. Add shortening and all of the milk. Mix until blended. Beat 1 minute or 150 strokes.
3. Add vanilla and eggs. Beat 2 minutes longer or 300 strokes.
4. Pour into greased wax paper-lined 9-inch square pan. Bake in moderate oven (375 F.) 35-40 minutes or until done.
5. Just before removing cake from oven, sprinkle with chocolate bits. Return to oven for 3 minutes or until chocolate is melted. Spread chocolate evenly over cake. Garnish with marshmallows and nuts if desired.
Title: Strawberry Fool (Ghana)
Ingredients:
- 1 strawberry
- 1/4 confectioners' sugar
- 1 heavy cream
- 4 port wine
Instructions:
1. Sprinkle 1/4 cup confectioner's sugar over 1 cup quartered strawberries.
2. Beat 1 cup heavy cream w/the wine till the mixture is stiff. Fold whipped cream/wine mixture into strawberries.
3. Pile high in footed sherbet glasses. Garnish ea w/1 whole strawberry.
Title: Best Ever Gluten-Free Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/4 light brown sugar
- 1/4 white sugar
- 1 egg
- 1 vanilla
- 1 1/2 walnuts
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugars, add egg and vanilla, the beat together.
3. Add Pamela's mix, chocolate chips, and nuts (if using) and mix thoroughly.
4. Place scoops of dough (1 TBSP scoop) on a lightly greased cookie sheet.
5. Flatten with a spatula.
6. Bake for 12-15 minutes, or until edges begin to brown.
7. Let cookies cool slightly and then EAT!
Title: Protein Pudding - Sugar Free
Ingredients:
- 2 pudding
- 12 milk
- 1 water
- 1 1/2 Cool Whip Free
Instructions:
1. Mix two scoops protein powder (I use Any Whey) with a large carton of Faga yogurt in a large bowl.
2. Add sugar free pudding (of your choice) and 1 1/2 cups milk or water (I am lactose intolerant so I use water and it turns out fine). Mix well.
3. Chill and later top with sugar free Cool Whip.