lumicero/recipes-ing2inst huggingface dataset:
Title: Le Francais Gâteau Au Chocolat
Ingredients:
- 14 unsalted butter
- 1/4 unsalted butter
- 6 sugar
- 1 1/2 eggs
- 10 Grand Marnier
- 1 1/2 vanilla extract
- 1 powdered sugar
Instructions:
1. Preheat your oven to 250°F
2. Break the chocolate up into chunks and place it with the butter into the top of a double boiler. Melt and blend this mixture over simmering water.
3. Stir 1 1/4 cups of the sugar into the melted chocolate and continue heating until the sugar has been completely absorbed.
4. Best the egg yolks in a separate bowl and little by little beat the chocolate mixture into. Put back in double boiler and cook over simmering water until slightly thickened. Remove from the heat and cool, then add the Grand Marnier and the vanilla extract.
5. Beat the egg whites into soft peaks, then gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
6. Spoon 1/3 of the chocolate mixture over the egg whites and fold in carefully. Fold in the remaining chocolate mixture. Spoon into aa greased and floured 12 inch springform pan. Bake for at least 3 hours, or until done. Let the cake cool to room temperature then cover and refrigerate for at least 3 hours. Transfer to a serving platter, dust with powdered sugar, and serve with boiled custard (crème anglaise).
Title: Potent Rum Pound Cakes
Ingredients:
- 1/2 pecans
- 1 1/2 butter
- 1 light brown sugar
- 3/4 sugar
- 4 eggs
- 2/3 milk
- 1/4 dark rum
- 2 vanilla
- 2 1/2 flour
- 3/4 baking powder
- 1/4 salt
- 2 light rum
- 2 water
Instructions:
1. Grease and flour two 9x5 loaf pans and sprinkle bottoms evenly with pecans.
2. Set aside.
3. Beat 1-1/4 cups butter at medium speed wtih an electric mixer about 2 minutes or until creamy.
4. Gradually add brown sugar and 1/4 cup white sugar, beating 5 to 7 minutes.
5. Add eggs, one at a time, beating until the yellow just disappears.
6. Combine milk, rum and vanilla.
7. Combine flour, baking powder and salt.
8. Add to butter mixture alternately with milk mixture~ beginning and ending with flour mixture.
9. Beat at low speed just until blended after each addition.
10. Pour batter evenly into pans.
11. Bake at 325 degrees for 50 to 55 minutes or until pick inserted in center comes out clean.
12. Cool in pans on wire rack 15 minutes.
13. Remove from pans.
14. Bring remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, for 3 minutes.
15. Drizzle over warm cakes and cool completely on wire racks.
Title: Apple Honey Cake With Honey Almond Glaze
Ingredients:
- 1 1/3 all-purpose flour
- 2/3 baking powder
- 1/2 baking soda
- 1/2 ground cardamom
- 3/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 clove
- 1/4 salt
- 1/4 egg
- 1 brown sugar
- 1/2 milk
- 1/4 liquid honey
- 1/4 apples
- 1/4 liquid honey
- 2 ground cardamom
- 1/2
- 2
- 1/8
- 1/4
Instructions:
1. Line a 9 inch square baking pan with foil, allowing a 2 inch overhand on 2 sides of pan; grease foil.
2. In a bowl whisk together flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, nutmeg, cloves and salt.
3. In a large bowl beat egg with brown sugar until thick and creamy.
4. Combine milk, oil and honey; add to egg mixture and blend.
5. Stir in flour mixture.
6. Fold in apples; spread in prepared pan.
7. Bake at 350 approximately 35 minutes or until cake tester comes our clean.
8. To prepare glaze:
9. In a small saucepan, bring honey, apple juice and cardamom to a boil;.
10. reduce heat and simmer for about 5 minutes or until slightly thickened stirring occasionally.
11. Place cake on wire rack and gently poke several holes in cake with fork.
12. Carefully pour warm glaze over cake.
13. Sprinkle with toasted almonds.
14. Allow to cool about 10 minutes and then lift cake out of pan using foil handles.
15. Serve warm or at room temperaturre.
16. Preparation time includes glaze.
Title: Fannie Farmer's Pound Cake
Ingredients:
- 1/2 butter
- 1 3/4 sugar
- 5 eggs
- 1 3/4 flour
- 1/2 salt
- 2 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar with electric mixer.
3. Beat eggs into mix.
4. Stir in flour, salt, vanilla. Beat vigorously.
5. Pour into greased and floured loaf pan.
6. Bake at 350 degrees for 70-80 minutes.
Title: Ground Beef Curry Delight
Ingredients:
- 2 lean ground beef
- 1 onion
- 1 tomatoes
- 1 1/4 apples
- 1 1/2 curry powder
- 2 salt
- 1 1/2 rice
- 1 water
- 2 1/2 peanuts
- 2 coconut
- 2 raisins
- 1 chutney
Instructions:
1. Cook and stir the meat and onion in a Dutch oven until the meat is brown.
2. Drain off the excess fat.
3. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them.
4. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving.
5. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole.
6. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes.
7. Garnish with the chopped peanuts just before serving.
Title: Apies Cookies
Ingredients:
- 1 1/2 unsalted butter
- 2 1/3 white sugar
- 5 eggs
- 1 1/2 vanilla
- 1 milk
- 6 3/4 all-purpose flour
- 5 baking powder
Instructions:
1. Thoroughly cream butter and sugar. Add unbeaten eggs, vanilla and milk; mix well.
2. Sift together flour and baking powder; gradually add this dry mixture to the creamed mixture, mixing well after each addition.
3. You will may need to add up to another 3/4 cup of flour to make a dough stiff enough to roll out.
4. Chill at least 6-8 hours.
5. To bake, preheat oven to 350. Lightly grease cookie sheets.
6. Roll out a portion of chilled dough on lightly floured surface very thin.
7. Cut into shapes.
8. Place on lightly greased cookie sheets. Sprinkle with colored sugar or other sprinkles, if desired.
9. Bake at 350 6-8 minutes or until edges brown SLIGHTLY.
10. Cool. Store in airtight container.
Title: Raspberry Cake Roll
Ingredients:
- 6 lemon juice
- 1 salt
- 1/4 sugar
- 1/4 cake flour
- 1/2 cake flour
- 1 lemon peel
- 1 cream cheese
- 1 vanilla extract
- 1/2 fresh raspberries
- 1 lemon peel
- 2
Instructions:
1. In a mixing bowl, beat egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time.
2. Line a greased 15 inch x 10 inch x 1 inch baking pan with waxed paper or parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350°F for 12-15 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
3. For filling, combine cream cheese, vanilla and 2 Tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings.
4. Taste of Home.
Title: American Strawberry Shortcake
Ingredients:
- 8 flour
- 2 icing sugar
- 6 butter
- 1 strawberry
- 10 caster sugar
- 1
- 2
Instructions:
1. Sift Flour and icing sugar into a medium bowl, cut the butter into small pieces and add to the bowl.
2. mix and kneed well until mixture is quite smooth,.
3. Add the egg yoke and two tablespoons of the cream - blend well.
4. cover the dough with waxed paper and place in the fridge for 30 minutes.
5. Pre heat oven to 190c (375f). divide the dough into two equal parts and roll out each piece to about a 9 inch circle .
6. A hint here is to roll it out between two pieces of greaseproof paper, no sticking and when its ready peel off the paper and turn upside down on baking tray and peel of the other paper.
7. Bake for 10-12 minutes, or until the edges are slightly golden brown,.
8. transfer one round, carefully to a cooling rack - and the other you cut immediately its out of the oven into slices - 10-10 slices and transfer the slices on another rack to completely cool.
9. Hull and cut the strawberries in halves or thirds. beat the cream until its thick enough to stand on its own but still able to stir it.
10. Fold the strawberries into the cream. Spoon mixture onto the centre of the shortbread - forming a pyramid, and place the slices around the piled up cream -- Simply serve.
11. This can be prepared the day before and covered in cling film and kept at room temperature.
Title: Yes-chocolate Cake!
Ingredients:
- 3/4 whole wheat flour
- 2/3 baking powder
- 1/4 baking soda
- 1 pure maple syrup
- 1 unsweetened applesauce
- 2 vanilla extract
- 1/2 chocolate chips
- 2 walnuts
- 1/2
- 2/3
- 2
- 1/4
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.
3. In a large bowl, combine flour, oat bran, cocoa, baking powder, and baking soda; mix well.
4. In another bowl, combine remaining cake ingredients.
5. Beat with a fork or wire whisk until blended.
6. Add to dry mixture, mixing until all ingredients are moistened.
7. Place in prepared pan.
8. Sprinkle nuts and chocolate chips evenly over cake, pressing them lightly into the cake.
9. Bake 35 minutes, until a toothpick inserted in the center of the cake comes out clean.
10. Cool in pan on wire rack.
11. Cut into squares to serve.
Title: Nutty Pumpkin Spice Chipsters
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 2 eggs
- 1 vanilla extract
- 1/4 flour
- 2 baking powder
- 2 salt
- 1/4 cinnamon
- 1 raisins
- 1/4
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F; line a cookie sheet with parchment paper or silicone mat.
2. Using a stand mixer at medium speed, cream together the butter and sugars until light and fluffy. Scrape down the bowl and beat in the eggs, one at a time. Then mix in the vanilla and almond extracts.
3. In a medium bowl, combine the flour, baking powder, salt and spices.
4. Set the mixer speed to low, and gradually mix in the flour mixture until just incorporated. Then, fold in the chips, raisins and almonds.
5. Scoop out dough into 1 to 1 ½-in balls and set on prepared cookie sheet. Then use the back of a spoon to slightly flatten and shape the cookies.
6. Bake in oven for 10-15 minutes. When done, cool completely on a wire rack.
Title: Tiramisu Parfait
Ingredients:
- 1 instant decaffeinated coffee
- 3 1/2 hot water
- 1 1/2 mascarpone cheese
- 1/2 fat free cream cheese
- 8 dark brown sugar
- 2 Splenda granular
- 1 vanilla
- 1/2 cocoa powder
- 2
Instructions:
1. Cut sugar-free angel food cake into one-inch cubes.
2. Set aside.
3. Dissolve instant coffee in hot water.
4. Chill in refrigerator.
5. Combine mascarpone cheese and cream cheese in a medium mixing bowl.
6. Beat until smooth.
7. Add 2 tablespoons chilled coffee, brown sugar, Splenda Granular, and vanilla.
8. Mix well and set aside.
9. Pour remaining chilled coffee into a 9x13 inch pan.
10. Assemble Tiramisu:
11. Quickly dip half of the angel food pieces into the coffee.
12. Remove immediately and place in a medium glass serving bowl.
13. Spread half of the cream cheese mixture on top of the angel food cake pieces.
14. Sprinkle with 1 teaspoon cocoa powder.
15. Repeat process with remaining angel food cake, cheese mixture and cocoa.
16. Cover and chill for three hours or overnight before serving.
Title: Fresh Apple Cake
Ingredients:
- 1 1/2 sugar
- 3/4 butter
- 2 eggs
- 2 1/2 flour
- 1 baking soda
- 3/4 cinnamon
- 3/4 boiling water
- 2 tea bags
- 3 apples
- 1/4 raisins
- 1 candied ginger
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Steep tea in boiling water for 4 minutes.
3. Grease and flour loaf pan (10 x 5 x 2.75).
4. Cream sugar and butter.
5. Beat in eggs.
6. Sift dry ingredients together and add alternately with tea.
7. Fold in apples, raisins, nuts, and ginger.
8. Spread into prepared pan and bake 45-55 minutes or until toothpick comes out clean.
Title: Your Basic Chocolate Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 3/4 granulated sugar
- 1/3 canola oil
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 cocoa powder
- 1/3 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
2. Whisk soy milk and apple cider vinegar and set aside to curdle.
3. Add to the soy milk mixture sugar, oil, vanilla extract, and almond extract. Mix until foamy.
4. In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.
5. Pour half of the dry batch into the wet batch and mix. Pour the last half and mix until smooth.
6. Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.
Title: Healthified Apple Crisp
Ingredients:
- 6 cooking apples
- 1/4 ground cinnamon
- 1/2 oats
- 3/4 quick-cooking oats
- 1/4 whole wheat flour
- 1/3 brown sugar
- 1/4 butter
- 1/2 ground cinnamon
- 1/4 ground ginger
Instructions:
1. Heat oven to 375°F Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In medium bowl, mix apples, apple juice concentrate and 1/2 teaspoon cinnamon until well mixed. Spread in baking dish.
3. In same medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples.
4. Bake uncovered 25 to 35 minutes or until apples are tender and topping is golden brown.
5. Serve with reduced fat ice cream if desired.
Title: No Cook Fudge Frosting
Ingredients:
- 4 3/4 powdered sugar
- 1/2 butter
- 1/2 boiling water
- 1/3 vanilla
- 1
Instructions:
1. In a bowl mix together the powdered sugar and cocoa.
2. Add the butter, boiling water and vanilla.
3. Beat with mixer at low speed until combined.
4. Beat at medium speed for 1 minute.
5. Cool for 20-30 minutes or until spreading consistency.
6. Can refrigerate, covered for up to 2 weeks.
7. Before using let stand at room temperature about 3 hours or until spreadable.
8. OR place in a moisute and vapor-proof container; seal, label and freeze for up to 3 months.
9. Before using, thaw and let stand until spreadable.
Title: Shortbread With Oranges and Honey
Ingredients:
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1 orange zest
- 1 vanilla extract
- 2 flour
- 1/2 kosher salt
- 4 oranges
- 2 clementines
- 1/3 vanilla ice cream
- raw honey
Instructions:
1. Place butter, sugar, zest, extract, flour, and salt into a food processor; pulse until it comes together as a dough.
2. Place dough on floured parchment paper; roll into a 1/4 inch thick circle (trim to make pretty).
3. Cover and place on the refrigerator for 30 minutes so the dough can rest.
4. Preheat oven to 300 degrees F; place dough, on parchment paper (remove covering) on a baking sheet and and cut into 16 wedges.
5. Cook until golden, about 45 minutes; let cool.
6. Divide shortbread, orange slices, and ice cream among serving bowls; drizzle honey on the oranges and serve.
Title: Butterscotch Oatmeal Cookies
Ingredients:
- 2 brown sugar
- 1/2 butter
- 1/2 shortening
- 1 vanilla
- 2 eggs
- 2 1/4 flour
- 2 oats
- 1 1/2 baking powder
- 1/2 salt
- 1/2 granulated sugar
- powdered sugar
Instructions:
1. Mix brown sugar, butter, shortening, vanilla and eggs.
2. Stir in remaining ingredients except sugar.
3. Shape dough into 1" balls; roll in sugar.
4. Bake at 350 for 10-12 minutes on greased cookie sheets.
Title: Delicious and Quick Apple Bake
Ingredients:
- 2 butter
- 1 1/2 apples
- 1 brown sugar
- 1/3 cinnamon
- 1/4 light corn syrup
- 1/3 egg
- 1 pecans
- 1/2 - 3/4 walnut halves
- 1/3 powdered sugar
- 1/2 vanilla
- 1 -2 milk
Instructions:
1. Heat oven to 350°F
2. Use 1 tablespoon of the butter to grease an 8 or 9 inch pan.
3. Spread 1 cup of the apples in the pan.
4. Separate biscuits and cut each into quarters. Top the apples with the biscuit pieces, "pointy side up", top with 1/2 cup of apples.
5. Combine remaining butter, brown sugar, cinnamon, corn syrup, liquor (if using) and the egg. Poor over biscuit and apples. Top with the nuts.
6. Bake at 350°F 35-45 minute or until golden brown. Cool for 5-10 minute
7. For the glaze mix all ingredients -- easy on the milk, glaze should not be too runny.
8. Top the warm cake with the glaze, let cool for a few minutes and ENJOY.
Title: Lady Finger Delight
Ingredients:
- 36 ladyfingers
- 8 crushed pineapple
- 8 cream cheese
- 1 -2 powdered sugar
- 1 1/2 instant vanilla pudding
Instructions:
1. Mix softened cream cheese, powdered sugar together, start with just one cup of powder sugar and add more if needed, add the juice of the crushed pineapple and about 1 tablespoon of the pineapple, mix well and set aside.
2. Mix pudding as package directs in separate bowl and set aside.
3. Take 2 lady fingers at a time and spread the middle of one with about 1/2 teaspoon or more of cream cheese mixture and top with second lady finger, continue this till all the lady fingers are used.
4. In a loaf pan or square dish put 1/3 of the pudding.
5. Top with 8 of the lady fingers. spoon more of the cream cheese mixture on top and sprinkle 1/2 the crushed pineapple.
6. Spoon 1/3 pudding on top and repeat with the lady fingers, cream mixture and pineapple.
7. Put remaining 1/3 pudding on and top with remaining lady fingers.
8. My husband said this was wonderful but bananas would make it better so instead of just pineapple try adding some bananas when you put on the pineapple.
9. Oh, refrigerate 1 hour before serving and any leftover. Really good. enjoy!
Title: Rum and Ricotta Tiramisu
Ingredients:
- 1 low-fat ricotta cheese
- 3/4 light cream cheese
- 1 rum
- 1/4 cognac
- 1 1/2 coffee
- 16 ladyfingers
- 2
Instructions:
1. Beat the cheeses, rum and sugar with electric beaters until light and creamy and set aside.
2. Pour the coffee into a large shallow dish.
3. Quickly dip 1 side of half the ladyfingers into the coffee and lay closely together with the dipped side down over the base of a large flat-based serving dish or large cafe au lait cups.
4. Spread half of the cheese mixture evenly over the ladyfingers.
5. Dust with half the cocoa then repeat layers with coffee-dipped biscuits and cheese.
6. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
7. Dust with remaining cocoa just before serving.
Title: Chocolate Arrowroot Cookies (No Gluten, No Sugar)
Ingredients:
- 55 butter
- 2 honey
- 20 cocoa powder
- 2 arrowroot
- 80 baking soda
- 1/2
Instructions:
1. Melt the butter and honey in a medium saucepan.
2. Remove from heat and stir in remaining ingredients.
3. Allow to stand. If after 5-10 minutes the dough is not firm, add a bit more arrowroot.
4. Roll into small balls and bake at 350°F/170°C for 10-15 minutes.
Title: Apple Crisp IV
Ingredients:
- 5 apples
- 1 brown sugar
- 3/4 Quaker Oats
- 3/4 flour
- 1 cinnamon
- 1 nutmeg
- 1/2 butter
- 1/4 water
Instructions:
1. Preheat oven to 375 deg F.
2. Put half of the apples in a greased 9"x9" pan.
3. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples.
4. Cover with remaining apples and flour mixture.
5. Pour juice over top.
6. Bake 35 minutes.
7. Great with vanilla ice cream.
Title: Chocolate Cake
Ingredients:
- 1 3/4 flour
- 1 3/4 sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 milk
- 1 eggs
- 1/2 vanilla
- 2 boiling water
- 1
Instructions:
1. Grease two 9 inch cake pans.
2. Pre heat oven to 350.
3. Mix flour, sugar, cocoa powder, baking soda and baking powder.
4. Add the milk, vegetable oil,2 eggs, vanilla, and boiling water.
5. Beat for 2 minutes.
6. pour evenly into the two pans.
7. bake for about 30 minutes.
Title: Key Lime Pie Parfaits
Ingredients:
- 1/2 fresh lime juice
- 1/4 sugar
- 1/4 lime rind
- 2 eggs
- 1 graham cracker
- 1 1/2 lime rind
- 1
Instructions:
1. Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth, pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160 degrees F., stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
2. Spoon 1 tablespoons whipped cream into each of 8 (8-oz.) glasses, top each serving with 1 tablespoons crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoons whipped cream; sprinkle with lime rind, if desired. Serve immediately.
Title: Vegan Coconut Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 3/4 granulated sugar
- 1/3 canola oil
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 cocoa powder
- 1/3 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Whisk together the soy milk and vinegar and set it aside to allow curdling. Add the sugar, oil, vanilla and coconut extracts to the milk mixture and whisk until it’s foamy.
2. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients, beating until no large lumps remain.
3. Pour into lined cupcake pans, filling cups about 3/4 full. Bake 18-20 minutes and remove when toothpick inserted in center comes out clean. Transfer to a wire rack and allow them to cool completely.
Title: Applesauce Spice Cookies
Ingredients:
- 1 margarine
- 2 eggs
- 2 unsweetened applesauce
- 2 vanilla
- 1 whole wheat flour
- 1 baking soda
- 2 allspice
- 1 nutmeg
- 2 clove
- 1 cinnamon
- 4 raisins
- 2
Instructions:
1. In a large mixing bowl; mix together margarine, eggs and egg whites, applesauce and vanilla.
2. Mix together flours, soda, allspice, nutmeg, cloves and cinnamon.
3. Beat into applesauce mixture.
4. Stir in oats and raisins.
5. Drop by teaspoonfuls onto non-stick sprayed baking sheet.
6. Bake at 350° for 12-15 minutes.
Title: Bite-Sized Coconut Truffles -- Carrie Sheridan
Ingredients:
- 8 cream cheese
- 1/2 coconut
- 5 powdered sugar
- 2 -3 coconut
Instructions:
1. if desired, toast 1-3 cups coconut for 5-10 minutes on a baking sheet, baking at 400 degrees.
2. Mix together the softened cream cheese with the extract.
3. Add the powdered sugar and 1/2 cup coconut and mix that in small amounts to the cream cheese mixture, blending well.
4. Form balls of the truffles and roll them in coconut. Place on a sheet pan.
5. Chill for 10-15 minutes before serving. Store in refrigerator.
6. * can substitute almond extract.
Title: Custard (Blender)
Ingredients:
- 4 eggs
- 1 granulated sugar
- 1/4 milk
- 2 all-purpose flour
- 1/2 vanilla extract
- 1/4 coconut
- cinnamon
Instructions:
1. Place all ingredients except cinnamon in a blender in order given. Process until thoroughly blended; it will be slightly foamy. Pour into a buttered casserole dish. Sprinkle top with cinnamon.
2. Bake at 375* for 45 minutes to 1 hour. This makes it's own crust. The top will be brown and puff up as it cooks but will settle down as it cools.