lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Strawberry Stuff
Ingredients:
- 8 frozen strawberries
- 6 -8 low-fat vanilla yogurt
- 1 honey
- 1/4
Instructions:
1. Put all ingredients in blender.
2. Pulse until fruit is processed.
3. Blend on high until mixture is smooth and creamy.
4. Serve immediately; otherwise, put in the freezer.
Title: Pecan Cranberry Biscotti
Ingredients:
- 1 1/2 pecan halves
- 1 baking powder
- 2 1/2 all-purpose flour
- 1 1/4 sugar
- 1/8 salt
- 3 eggs
- 2 pure vanilla extract
- 1 dried cranberries
- 1 lemon, zest of
Instructions:
1. Preheat oven to 350F degrees.
2. Finely chop half the pecans, leaving the remaining pecans as halves.
3. Set aside.
4. In a large bowl, combine the baking powder, flour, sugar and salt.
5. Set aside.
6. In a small bowl, beat together the eggs, egg yolks and vanilla.
7. Add to dry ingredients and mix until sticky dough is formed.
8. Stir in pecans, cranberries and lemon zest.
9. Line a large baking sheet with parchment paper.
10. Divide dough in half.
11. With one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
12. With floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
13. Repeat with second half of dough, placing it about 4-5 inches away from first log.
14. Bake until golden brown, about 25-30 minutes.
15. Remove from oven and let stand for 10 minutes or until cool enough to handle.
16. In the meantime, reduce oven temperature to 275F degrees.
17. On cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
18. Place pieces, cut side down, on baking sheet.
19. Bake for 20 minutes or until lightly toasted.
20. Turn cookies over and bake for 20 minutes longer or until slightly dry.
21. Cool on wire rack then store in an airtight container.
Title: German Chocolate Cake Squares
Ingredients:
- 1/2 water
- 6 Baker's German's chocolate
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2 sugar
- 1 unsalted butter
- 4 eggs
- 2 vanilla extract
- 1 buttermilk
- 1 evaporated milk
- 1 sugar
- 1 1/2 unsalted butter
- 3/4 sweetened flaked coconut
- 5 pecans
- 1/4
- 1
- 1 1/2
- 1/4
Instructions:
1. Make Cake: Preheat oven to 350°F.
2. Butter a 13 x 9-inch glass baking dish.
3. Bring water to a simmer in small saucepan.
4. Reduce heat to low.
5. Add chopped chocolate; whisk until smooth.
6. Cool.
7. Sift flour, baking powder and salt into medium bowl.
8. Using elelctric mixer, beat sugar and butter in large bowl until blended.
9. Beat in yolks one at a time.
10. Beat in cooled chocolate mixture and vanilla.
11. Beat in dry ingredients alternately with buttermilk.
12. Using clean, dry beaters, beat whites in another bowl until stiff but not dry.
13. Fold into batter in 2 additions.
14. Pour batter into prepared dish.
15. Sprinkle with chocolate chips.
16. Bake until tester inserted into center comes out clean, about 55-60 minutes.
17. Cool cake in pan on rack.
18. Make Frosting: Combine first 5 ingredients in heavy saucepan.
19. Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes.
20. Mix in coconut and pecans.
21. Spread warm frosting over cake.
22. Immediately sprinkle 1/4 cup chocolate chips over.
23. Let stand until frosting sets, about 2 hours.
24. Cut cake into squares and serve.
Title: Easy Fresh Nectarine Cake
Ingredients:
- 2 1/2 - 3 nectarines
- 3/4 eggs
- 1/4 cinnamon
- 4 pecans
- 1
Instructions:
1. Beat the eggs with oil and peach nectar using an electric mixer, until blended.
2. Add cinnamon and cake mix and continue beating on high speed for 2 minutes.
3. Beat in the finely chopped nectarines and chopped pecans.
4. Spoon the batter into a greased and floured bundt pan.
5. Bake at 325°F for 55 to 60 minutes.
6. Cool on a rack for 15 minutes; invert and cool completely.
Title: Baked Barley Pudding
Ingredients:
- 1 1/4 water
- 1/2 barley
- 1/4 salt
- 2 milk
- 1 heavy whipping cream
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 1/2 golden raisin
- 1/4 cinnamon
Instructions:
1. In a saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.
2. Add milk; cook over medium heat for 10 minutes or until barley is almost tender, stirring frequently.
3. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture.
4. Spoon into eight greased 6 ounce custard cups. Sprinkle with raisins and cinnamon. Place custard cups in baking pans. Fill pan with one inch of boiling water.
5. Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.
Title: Macintosh Toffee Squares
Ingredients:
- 3 butter
- 2 coconut
- 2
- 1/3
- 1
Instructions:
1. Grease a 9x9 pan, set aside.
2. Over medium heat melt toffee, cream and butter just until bubbly.
3. Fold in corn flakes and coconut, then quickly press into pan. Let sit for 15 minutes then cut into squares.
Title: Old Fashion Butter Pound Cake
Ingredients:
- 1/2 salted butter
- 1 2/3 sugar
- 5 eggs
- 2 all-purpose flour
- 1/2 salt
- 1 1/2 vanilla extract
- 1 milk
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Grease and flour a 9x5 loaf pan.
3. *IMPORTANT - ALLOW ALL INGREDIENTS TO REACH ROOM TEMPERATURE*.
4. With mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running.
5. Once all the sugar has been added, beat until the mixture is fluffy.
6. Slowly add eggs, one at a time, mixing each egg well into the creamed mixture.
7. Add the flour and salt, mix until smooth.
8. Add vanilla extract and milk; mix until smooth.
9. Pour into the loaf pan.
10. Bake for 75 to 90 minutes or until golden brown.
Title: Fresh Fruit Salad Dressing
Ingredients:
- 1 low-fat plain yogurt
- 2 honey
- 1/4 nutmeg
- 1/4 cinnamon
- 1/4 ginger
- 1/2 fresh lemon rind
Instructions:
1. Mix all the ingredients.
2. Chill well.
Title: Kiss of Death Brownies
Ingredients:
- 6 butter
- 1/4 sugar
- 1 vanilla
- 1 Amaretto
- 1 salt
- 1/2 flour
- 1/3 eggs
- 2 pecans
- 1 1/2 olive oil
Instructions:
1. Preheat oven to 375 degrees Farenheit.
2. Melt the butter then stir it into the cocoa.
3. Mix the sugar, eggs, vanilla, amaretto, flour and salt with the cocoa and butter mixture.
4. Oil an 8X8 baking dish with olive oil.
5. Bake brownies for 35-40 minutes.
Title: Lemon Cream Cheese Icing
Ingredients:
- 3/4 powdered sugar
- 1 cream cheese
- 1 fresh lemon juice
- 1 lemon zest
- 1 vanilla extract
- 1/4
Instructions:
1. Blend sugar, cream cheese, lemon juice, lemon zest and vanilla in processor, using on/off turns.
2. Blend in enough cream to form thick but pourable icing.
Title: Sinful Double Fudge Chocolate Cake With Incredible Icing
Ingredients:
- 2 eggs
- 1 sugar
- 2 butter
- 1 buttermilk
- 1/2 vanilla
- 1/2 flour
- 1 baking powder
- 2 1/4 baking soda
- 1 1/2 boiling water
- 1 1/2 chocolate chips
- 1 butter
- 1/2 icing sugar
- 1/2 vanilla
- 1 milk
- 2/3 coffee
- 1
- 2
Instructions:
1. Prepare 2 - 8" round pans, with butter and flour.
2. Preheat oven 350.
3. Cake: In a mixer, beat first 7 ingredients in order, adding one at a time. Sift the dry ingredients. Fold in boiling water and chocolate chips. (Note: if you add the boiling water and the chips together, they will melt, but if you delay adding the chips for a couple of seconds, they will keep their form).
4. Bake for 25 minutes at or until cooked. Remove from pans and let cool on baking racks.
5. Incredible Icing: In a food processor, blend butter, sugar and cocoa for 4 seconds. Combine vanilla, milk and hot coffee and blend in just enough liquid until icing is smooth and silky.
Title: Praline Mini Muffins
Ingredients:
- 1 brown sugar
- 1 pecans
- 1/2 flour
- 2/3 butter
- 2 eggs
Instructions:
1. Mix all ingredients together . Spoon into prepared pans ( I spray with release spray).
2. Bake @350 degrees for 20 minutes.
3. This batter does not rise so you can fill the muffins tins.
Title: Banana Wontons
Ingredients:
- 4 -6 wonton wrappers
- 1 banana
- 1 confectioners' sugar
Instructions:
1. Take the banana and slice it into pieces.
2. Place pieces onto the wonton wrappers.
3. Fold over wrappers, and wet edges to seal.
4. Cook on about medium in a pan with a little bit of vegetable oil.
5. Remove and drain on a paper towel, and then sprinkle slightly with confectioners sugar.
6. ENJOY!
Title: " Peanut Butter Cup" Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 3/4 creamy peanut butter
- 1/2 margarine
- 1 granulated sugar
- 1/2 brown sugar
- 2 eggs
- 2 vanilla extract
- 2/3
Instructions:
1. Preheat oven to 350°F.
2. Grease a bundt pan (or 10-cup metal loaf pan); dust with flour.
3. On waxed paper, combine flour and baking powder; set aside.
4. In a large bowl with a mixer on a low speed, beat peanut butter and butters with sugars until blended.
5. Increase speed to med-high and beat until creamy (about 3 minutes).
6. Reduce speed to low.
7. Add eggs one at a time, beating well after each addition.
8. Beat in vanilla.
9. Alternately add flour mixture and milk, beginning and ending with flour mixture.
10. Beat until just smooth.
11. Spoon batter into pan and smooth.
12. Bake for 60-65 minutes or until toothpick inserted in center comes out clean.
13. Cool cake in pan on wire rack for 15 minutes.
14. Take cake out of pan and let cool on wire rack completely.
15. *Add glaze or frosting if you like (optional).
Title: Date and Carrot Cake
Ingredients:
- 1 dates
- 3/4 bicarbonate of soda
- 1/2 brown sugar
- 3/4 eggs
- 3 self raising flour
- 2 mixed spice
- 1 carrots
- 2 zucchini
- 1 ricotta cheese
- 200 caster sugar
- 1/3 ground cinnamon
- 1/2 vanilla essence
- 1/2
Instructions:
1. TO MAKE THE CAKE.
2. Grease deep 22cm round cake pan, line the base with baking paper.
3. Combine dates and orange juice in a saucepan; bring to boil then immediately remove from heat.
4. Stir in bicarb soda; stand for 5 minutes.
5. Process date mixture with sugar until almost smooth.
6. Add eggs, flour and spice, and process until just combined.
7. Transfer mixture into a large bowl, stir in carrot and zucchini.
8. Pour mixture into prepared pan.
9. Bake in moderate oven for about 1 hour.
10. Stand for 20 minutes before turning onto a wire rack to cool.
11. Top cake with frosting.
12. TO MAKE THE FROSTING:
13. Process all ingredients until just smooth. Serve and enjoy.
Title: Pumpkin Cranberry Cookies
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1/4 brown sugar
- 1 egg
- 1 vanilla
- 2/3 pumpkin puree
- 3/4 dried cranberries
- 1 3/4 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/8 salt
- 1 cinnamon
- 1/2 ginger
- 1/2 nutmeg
- 1/4 allspice
- 1/4 clove
Instructions:
1. Preheat oven to 375°F.
2. Cream together the butter and the sugars.
3. Beat in the egg, pumpkin and vanilla.
4. Mix dry ingredients together and then add to the wet ingredients and blend well.
5. Stir in dried cranberries.
6. Drop batter by rounded tablespoons onto a greased cookie sheet.
7. Bake for 15-20 minutes or until golden brown.
Title: Sour Cream Chocolate Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1 egg
- 1 all-purpose flour
- 1 1/3 baking soda
- 1/2 salt
- 1/4 sour cream
- 1/2 bittersweet chocolate
- 3 brown sugar
- 1/2 granulated sugar
- 1/4 cinnamon
- 1/4 salt
- 1 unsalted butter
- 1/2 all-purpose flour
- 1 1/3
- 1/3
Instructions:
1. TOPPING: In bowl, stir together brown and granulated sugars, cinnamon and salt; stir in butter.
2. Stir in all-purpose flour and ground almonds, using hands to press mixture together. Let cool.
3. In large bowl, beat butter with sugar until combined. Beat in egg yolk.
4. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in chocolate.
5. Spread in parchment paper-lined 8-inch square metal cake pan. Crumble topping evenly over batter.
6. Bake at 350F until tester inserted in center comes out clean, 35-40 minutes. Let cool on rack.
7. SWITCH IT UP TO: Sour Cream Chocolate Chunk Crumb Cake - Substitute 1/3 cup chopped bittersweet chocolate for the melted chocolate.
Title: Hostess Cupcake Ice Cream Sandwiches
Ingredients:
- 4 cookies & cream ice cream
- 2
Instructions:
1. Spread the ice cream over the cupcakes.
2. Place the other half of the cupcake ove the one with the ice cream.
3. Freeze for 1 hour.
Title: Ukrainian Butter Horns
Ingredients:
- 1 sweet unsalted butter
- 1/2 margarine
- 1 sugar
- 1 vanilla extract
- 1/4 all-purpose flour
- 1 2/3 confectioners' sugar
Instructions:
1. Beat butter at high speed and sugar gradually, creaming until light and fluffy.
2. Beat in egg yolk and vanilla extract.
3. Beat in almonds, then flour.
4. With hands, shape 1-inch pieces of dough into crescents.
5. Place on ungreased baking sheets, about 1 inch apart.
6. Bake at 350 degrees F.
7. for about 20 minutes, or until just golden on edges.
8. While warm, coat crescents with confectioners' sugar.
Title: Green Tea Almond Cupcakes
Ingredients:
- 1 1/4 flour
- 1/2 sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 1/2 canola oil
- 5 vanilla extract
- 1/2 apple cider vinegar
- 1 coconut oil
- 4 vanilla extract
- 2 powdered sugar
- 1 water
- 1/2
- 2
- 4
- 1/4
Instructions:
1. Cakes:
2. Preheat oven to 350 degrees. Line and grease a 12-cup cupcake pan, you may need another pan for additional batter.
3. Whisk together flour, almond flour, baking powder, baking soda, salt, green tea powder, and sugar in large bowl.
4. Combine oil, milk, vanilla, almond extract, and vinegar in a separate bowl.
5. Add the wet mixture to dry and mix using a whisk. Don't mix until completely smooth. Lumps are good.
6. Fill the cups 3/4 full and bake for about 15 minutes until edges just barely begin to brown. Cool.
7. Frosting:
8. Using a mixer, beat the coconut oil, vanilla, and almond extracts until combined.
9. Add the powdered sugar one cup at a time. The mixture will be crumbly.
10. Add water little by little until you reach the desired frosting consistency. YOU MAY NOT NEED TO USE ALL THE WATER.
11. Frost the cakes and decorate. For large cupcakes I made an almond flower and for the small ones I used two slices oriented vertically to like almost like two leaves.
12. Try not to eat all at once!
Title: Cranberry Bread
Ingredients:
- 2 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1/4 shortening
- 1/2 egg
- 1 cranberries
- 1 walnuts
- 1
- 1/2
Instructions:
1. preheat oven to 350 degrees.
2. grease a 9 by 5 loaf pan.
3. sift together flour,sugar,baking powder, baking soda & salt.
4. using a pastry blender cut in shortening until coarse crumbs form.
5. in a seperate bowl,combine orange juice,orange peel & egg.
6. make a well in the center of the dry ingrediants.
7. add egg mixture all at once,tossing with a fork until just moistened.
8. stir in nuts & cranberries.
9. spread batter in prepared pan.
10. bake until a toothpick inserted in the center comes out clean,about 1 hour.
11. remove bread from pan;cool completly.
Title: Warm Chocolate Pudding Cakes (Oamc)
Ingredients:
- 1 1/2 unsalted butter
- 1/2 unsalted butter
- 1 sugar
- 3 egg
- 3 all-purpose flour
- 1 baking powder
- 3 cocoa powder
- 1/4
- 1/2
Instructions:
1. Lightly butter 2 ramekins with 1 teaspoon of butter and set aside.
2. In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours.
3. When ready to serve, preheat oven to 375°F Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes.
4. Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins).
Title: Mocha Crackle Cookies
Ingredients:
- 1/2 butter
- 5 instant coffee
- 1 eggs
- 4 salt
- 1/8 sugar
- 1 brown sugar
- 1 flour
- 2 1/4 baking powder
- 2 confectioners' sugar
- 1/3
Instructions:
1. In the microwave, heat butter, chocolate, and coffee until chocolate is melted, stirring to blend. Cool slightly.
2. In a large bowl, combine eggs and salt. Add sugar and brown sugar and blend. Stir in chocolate mixture and mix well.
3. Combine flour and baking powder. Add gradually to egg mixture, stirring to form a soft dough. Cover and refrigerate 2 hours.
4. Roll dough into 3/4 inch balls. Roll balls in confectioners sugar. Place 2 inches apart on a greased baking sheet.
5. Bake at 350 degrees for 12 minutes.
Title: Easy Double Chocolate Chip Brownies
Ingredients:
- 2 butter
- 1/2 eggs
- 3 all-purpose flour
- 1 1/4 sugar
- 1 vanilla
- 1 baking soda
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F Grease 13 by 9 inch baking dish.
2. Melt one cup chocolate chips and butter in large heavy duty saucepan over low heat, stir until smooth. Remove from heat.
3. Stir in eggs, flour, sugar, vanilla, and baking soda. Stir in remaining morsels and nuts. Spread into pan.
4. Bake for 18 to 22 minutes. Cool completely in pan on wire rack.
Title: Colonel Sanders’ Kentucky Chess Pie
Ingredients:
- 1 sugar
- 4 butter
- 1 cornstarch
- 1 cinnamon
- 1/2 nutmeg
- 1/2
- 1/4
Instructions:
1. Cream butter and sugar well.
2. Add other ingredients.
3. Pour into unbaked crust.
4. Bake at 325 degrees for 45 minutes.
5. Make meringue of egg whites stiffly beaten, with equal amount of sugar and small amount of nutmeg (equal amounts mean equal measure of sugar and egg whites).
6. To keep meringue from weeping, beat whites until foamy, then add sugar slowly.
7. Beat stiff.
8. Cover filling with meringue.
9. Brown in moderate oven.
10. Yields one 9" pie.
Title: Classic Sugar Cookies
Ingredients:
- 1/3 granulated sugar
- 1 1/2 brown sugar
- 1/2 milk
- 2 eggs
- 3 vanilla extract
- 1 baking soda
- 4 cream of tartar
- 1 1/2 salt
- 1 1/2 powdered sugar
- 1 vanilla extract
- 4 milk
- 1/3
- 1 1/2
- 6 -7
Instructions:
1. COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
2. COMBINE flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour.
3. HEAT oven to 350°F.
4. ROLL out 1 / 3 of dough at a time to about 1/4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
5. BAKE 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
6. BUTTERY CREAM FROSTING:
7. COMBINE powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency.
8. BEAT on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.
9. Spread a thin layer of frosting on cookies and decorate with sparkling sugars or sprinkles while frosting is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of frosting, and then each addition layer, to dry completely before adding another.
Title: Fruit in Caramel and Whiskey Sauce
Ingredients:
- 150 sugar
- 100 water
- 100 lemon
- 1/2 butter
- 1 bananas
- 2 grapes
- 2
- 20
- 1/2
Instructions:
1. Measure sugar and water in a thick bottom saucepan. Bring to boil slowly, stirring constantly. Continue to simmer and stir until the sauce turns light golden brown.
2. Lower the heat and gradually add cream, stirring constantly.
3. Add lemon juice, butter and whiskey, stir to combine. Let cool until lukewarm.
4. Halve and seed rinsed grapes. Slice peeled bananas.
5. Place banana slices on the bottom of 4 dessert dishes (martini glasses look nice too!). Sprinkle with lemon juice. Arrange halved grapes on top.
6. Pour lukewarm caramel sauce on top of the fruit and serve immediately.
Title: Sugared Molasses Cookies
Ingredients:
- 1/3 blackstrap molasses
- 2 flour
- 1 egg
- 3/4 shortening
- 1 sugar
- 1 1/2 baking soda
- 1 cinnamon
- 1 ginger
- 1 allspice
Instructions:
1. Cream shortening, sugar, egg, and molasses.
2. Mix other ingredients in separate bowl.
3. Add molasses mixture.
4. Roll into balls.
5. Roll in (additional) sugar.
6. Place on ungreased baking sheet.
7. DO NOT press down.
8. Bake at 350°F for 8-10 minutes.
Title: Apple Brie Quesadillas
Ingredients:
- 2 onions
- 1/4 sugar
- 1/8 dried thyme
- 1/8 dried rosemary
- 1/8 flour tortillas
- 1 tart apples
- 4 camembert cheese
- 2
- 8
Instructions:
1. In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden.
2. Spoon the mixture over half of each tortilla and top with apples and cheese.
3. Fold over.
4. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.
Title: Nikki's ADDICTIVE Low Carb Mini Cheesecakes
Ingredients:
- 1 1/2 brown sugar substitute
- 1/4 butter
- 4 cream cheese
- 1 sugar substitute
- 1/2 flour
- 1 orange zest
- 1 lemon zest
- 1 egg
- 1 vanilla extract
- 1/4 sour cream
- 1/2
Instructions:
1. CRUST DIRECTIONS:
2. Preheat the oven to 350 degrees.
3. Combine the almond flour, brown sugar and butter in a small bowl and stir to combine.
4. Line 2 regular muffin tins with liners. Press equal amounts of the mixture into the bottom of each muffin tin liner.
5. Bake for 6 minutes. Cool 15 - 20 minutes before adding filling.
6. FILLING DIRECTIONS:
7. Preheat oven to 325 degrees.
8. Cream together cream cheese, sugar, zests, vanilla and flour (if using).
9. Add egg, blending well. (if doubling recipe, add eggs one at a time).
10. Add sour cream and mix inches.
11. Pour the cream cheese mixture into the muffin cups, filling each until almost full.
12. Bake at 325 degrees on middle rack for 25 minutes. Cool completely in pan before removing.
13. Place in an airtight container and refrigerate for 2-4 hours or until ready to serve.
14. Makes 12 mini cheesecakes.
15. *Cheesecakes tastes best once cooled completely and then refrigerated (ideally overnight). HOWEVER, I know this may be a lot to ask for some of us… (ME). If you just can’t wait, then it’s okay to have one once they have cooled. But, trust me, they are sooooo much better if you refrigerate them first.
Title: Rich and Easy Banana Dessert
Ingredients:
- 1 instant banana pudding mix
- 2 banana
- 1 milk
- 1 banana
- 1
- 40
- 1
Instructions:
1. In a 8x8 square dish, make two layers of crackers (18).
2. Keep the rest handy for second layer (this is a two layer desert) and set aside.
3. In a separate bowl, beat with blender the 2 cups of whipping cream for about 2 minutes until thickened but not set.
4. Add the banana flavouring and very ripe blackened banana.
5. Continue beating the mix for one more minute.
6. Add one cup of milk (homo preferred).
7. Add the banana pudding mix and beat for two more minutes or until mixture is almost completely whipped (peaks, stiff).
8. Spread half the mix over the bottom layer of crackers in the 8x8 dish.
9. Make sure the mix added is level, and add the next row of crackers (18), same as Step#1.
10. Add remainder of mix and level.
11. Chill completely.
12. Garnish with ripe banana slices.