lumicero/recipes-ing2inst huggingface dataset:
Title: Texas Delight
Ingredients:
- 1 pecans
- 8 butter
- 1 flour
- 1 cream cheese
- 2 Cool Whip
- 2 instant pudding mix
Instructions:
1. Pre-heat oven to 325 degrees.
2. Mix pecans, butter, and flour together and spread in a layer at the bottom of the pan.
3. Bake for 10-15 minutes until crust is light brown.
4. Set aside and let cool completely before adding other layers.
5. Mix cream cheese and one tub of cool whip together and spread on as the bottom layer.
6. Make pudding according to directions, when firm, spread it on top of the bottom layer.
7. Repeat with other pudding.
8. For the top,spread the other tub of cool whip on and put it in the refridgerator to chill.
9. Enjoy!
Title: Souffle of Chocolate Torte
Ingredients:
- 9 butter
- 9 margarine
- 6 eggs
- 6 potato starch
- 1/3 sugar
- 1 heavy cream
- 1 honey
- 1 berries
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melt the chocolate with the butter or margarine. Cool for five minutes. Beat in the egg yolks and starch. Beat the egg whites until they just hold a shape. Add the sugar and beat until firm. Fold the whites into the chocolate until well incorporated.
3. Grease a 9 inches springform pan. Paper the bottom, grease it and dust the interior of the pan with cake meal. Pour batter into pan. Bake for 30 minutes, until the cake pulls away from the sides of the pan and a tester inserted in the center comes out moist but clean.
4. Cool for 10 minutes on a rack. Run a knife around the edge and remove the sides of the springform. invert onto a serving plate, and remove the bottom of the pan. Cool completely.
5. Beat the cream to a soft peak. Add the honey and beat until barely firm. Serve the cooled cake dolloped with whipped cream accompanied by fresh berries.
Title: Special Chocolate Chip Oatmeal Cookies
Ingredients:
- 2 unsalted butter
- 24 flour
- 4 brown sugar
- 2 baking soda
- 2 salt
- 1 sugar
- 2 oatmeal
- 1 eggs
- 5 baking powder
- 4 vanilla
- 2
- 3
Instructions:
1. Measure oatmeal and pulverize in blender till fine powder.
2. Cream butter and both sugars.
3. Add eggs and vanilla to butter.
4. Mix flour, oatmeal, salt, baking powder and baking soda.
5. Mix butter and flour together.
6. Add chocolate chips, grated chocolate and nuts.
7. Bake at 375°F.
Title: Frosted Valentine's Brownies
Ingredients:
- 25 butter
- 200 chocolate
- 400 sugar
- 4 eggs
- 2 vanilla extract
- 185 plain flour
- 50 butter
- 125 icing sugar
- 1 milk
- 50 white chocolate
Instructions:
1. Preheat the oven to gas 3, 170C, fan 150°C Grease a deep 23cm (9in) square cake tin and line with baking paper.
2. Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until smooth. Remove from the heat, add the sugar, eggs and vanilla and stir until combined. Add the flour and a pinch of salt and mix until combined.
3. Pour into the tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven, then cool in the tin. Invert onto a board and remove the baking paper.
4. To make the frosting, mix the butter, icing sugar, and milk in the bowl of an electric mixer on medium speed for 2 minutes, or until creamy and smooth. Spread the frosting evenly over the brownie.
5. Using a heart-shaped cutter, press out hearts from the brownie. Use a peeler to shave the white chocolate into curls and sprinkle over the curls.
Title: Greek Honey Fritters Tiyanites
Ingredients:
- 4 all-purpose flour
- 2 baking powder
- 1/4 salt
- 3 water
- 1/4 lemon juice
- 1 brandy
- 1 clear honey
- 1 cinnamon
- 2 lemon juice
- 1 water
- walnuts
Instructions:
1. Mix flour, baking powder and salt in a large bowl. Add just enough water to form a smooth thick batter. Then blend in lemon juice and brandy. Allow batter to stand for 15 minutes.
2. Preheat deep fryer to 325°F or heat oil in a deep saucepan until it begins to smoke.
3. Drop batter, 1 teaspoons at a time, into oil, cooking 3 fritters at once. When fritters swell and turn golden brown remove and drain on paper towels in a warm oven.
4. Pour honey into an enameled saucepan, add cinnamon, lemon juice and enough warm water, about 2 tablespoons to form a syrup. Boil for 5 minutes.
5. Arrange fritters on a warm platter, pour a little honey syrup on each one and sprinkle with walnuts. Serve at once. Serves 6 or more.
6. From the Kitchens of the World . A Canadian Feast.
Title: Pecan Pie Lo Carb Lo Sugar No Egg
Ingredients:
- 2 margarine
- 1 pecans
- 1/2 ground flax seeds
- 1 cinnamon
- 1/4 cornstarch
- 4 1/2 water
- 1 sugar-free maple syrup
- 1/4 salt
- 1 margarine
- 2 vanilla
- 1 cinnamon
- 1 pecans
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Melt butter for crust.
3. Combine melted butter with crushed pecans. Add enough flax flour to make a moist crumble.
4. Press crumble mixture into the bottom of 5 single serve foil pans.
5. Dissolve cornstarch in water. Set aside.
6. Combine agave nectar and syrup in a saucepan. Bring to a boil.
7. Wisk in cornstarch mixture. Add salt. Stir until mixture thickens.
8. Remove from heat. Add remaining Smart Balance and vanilla.
9. Stir in pecans.
10. Divide evenly among crusts.
11. Bake for 15 minutes.
Title: Amaretto Apricots With Walnuts Teriyaki
Ingredients:
- 2 walnut halves
- 1/4 soy sauce
- 3 dark rum
- 2 sake
- 1 garlic clove
- 1 ground ginger
- 1 Tabasco sauce
- 2 -5 dark brown sugar
- 1 kosher salt
- 1 Amaretto
- Amaretto
- cream cheese
Instructions:
1. Line a jelly-roll pan with foil.
2. Spread the nuts on the foil lined pan.
3. Combine the remaining ingredients for the walnuts, except the kosher salt, in a saucepan and heat until the sugar is dissolved.
4. Pour the sauce over the nuts, making sure to coat them well.
5. Bake at 350 for 15-20 minutes.
6. Place the toasted nuts on lightly oiled foil and sprinkle with the salt if desired.
7. Assembly: Add the Amaretto to the cream cheese and mix well.
8. Place a teaspoon of the cheese on each apricot and top with a walnut.
Title: Peanut Butter Frosting for Brownies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 2 creamy peanut butter
- 2 powdered sugar
- milk
Instructions:
1. Prepare brownies according to box or brownie recipe, and let cool completely.
2. Mix icing ingredients together with an electric mixer until well creamed together.
3. Spread on brownies, or whatever dessert you like!
Title: Green Tomato Cake
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1 1/2 ground allspice
- 1 salt
- 1/2 ground nutmeg
- 1 1/3 sugar
- 2 eggs
- 4 green tomatoes
- 3
Instructions:
1. For the cake, adjust oven rack to middle position and preheat oven to 325°F Lightly coat cake pans with baking spray. Line bottoms of cake pans with parchment paper rounds and coat lightly with baking spray once again.
2. Combine flour, baking soda, cinnamon, allspice, salt, and nutmeg in medium bowl or on large sheet of parchment paper.
3. In large bowl, beat oil and sugar on medium speed until fully incorporated, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add tomatoes and beat just until incorporated, about 30 seconds.
4. Decrease mixer speed to low and gradually add flour mixture to green tomato mixture. Mix just until combined, scraping down sides and bottom of bowl as necessary.
5. Divide batter equally between baking pans and bake until a toothpick inserted in the center of cakes comes out clean, 45 to 60 minutes. Transfer cakes to cooling racks and cool in pans for 15 minutes. Invert cakes directly onto racks. Peel off and discard parchment lining and cool completely, about 90 minutes.
Title: Melting Moments - Rum Flavored
Ingredients:
- 1 butter
- 1/3 powdered sugar
- 1/8 salt
- 3/4 cornstarch
- 1 all-purpose flour
- 2 butter
- 1 powdered sugar
- 1 milk
- 2
Instructions:
1. In medium mixing bowl, cream butter until fluffy and gradually add the powdered sugar and salt. Mix thoroughly, and gradually add the cornstarch and flour and blend well.
2. Form the dough into bite-sized balls, slightly flattening the top. Preheat oven to 350°. Bake for 10-12 minutes or until the cookies are golden on the bottom. Cool completely.
3. While the cookies cool, make the frosting. In a small bowl, combine the butter, confectioners' sugar, rum extract, and milk until creamy. Ice the cookies when they are completely cooled. I usually pipe the frosting on top, and then sprinkle with a few Christmas decors. Store in tins, separated in layers by plastic wrap.
Title: Oatmeal Cookies
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 salt
- 1 margarine
- 1 -2 hot water
- 1 vanilla
- 2 rolled oats
- 3/4 brown sugar
- 2 eggs
- 1/2 chocolate chips
- 1/2 raisins
- 3/4
Instructions:
1. Preheat oven to 350* F.
2. Mix all ingredients together.
3. Spoon onto greased cookie sheet.
4. Bake 10 minutes or until desired consistancy (crunchy/chewy).
Title: Streusel Orange Cake
Ingredients:
- 1/3 butter
- 1/2 margarine
- 1 sugar
- 1 egg
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 3/4 brown sugar
- 1/3 flour
- 2 butter
- 1 margarine
- 2
Instructions:
1. Oven preheated to 375 degrees F.
2. In a medium size mixing bowl, cream the butter, sugar, egg and orange rind together.
3. In a small bowl, stir flour, baking powder and salt together.
4. Add orange juice and flour mixture alternately to the batter mixture, mixing well.
5. Pour into a square or round 8x8" pan, greased, and sprinkle with the streusel topping ingredients combined.
6. Bake for 30- 35 minutes.
Title: Traditional Birthday Cake With Chocolate Icing (Kitchenette Cake
Ingredients:
- 1 1/3 sugar
- 1 baking powder
- 2 salt
- 1/2 applesauce
- 1/3 milk
- 2/3 vanilla
- 1 egg
- 1 butter
- 6 milk
- 2 powdered sugar
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a square or round 8-9" cake pan. Combine first 8 ingredients well in a large bowl. Pour into pan. Bake 15 minutes. Turn 180 degrees and bake 15 minutes more or until golden brown on top and pulling away from edges. Let cake cool completely.
2. For the Icing, combine chocolate chips, butter and 3 tablespoons milk in a saucepan. Melt over low heat. Add sifted powdered sugar to chocolate mixture and combine well until it is thick and spreadable.
3. Turn cake out on serving dish or ice in the cake pan. This cake looks very pretty with sprinkles along the sides and edges and the center left clean for candles.
Title: South Beach Chocolate-Dipped Strawberries
Ingredients:
- 2 bittersweet chocolate
- 1/2 strawberries
- 1
- 8
Instructions:
1. Combine the chocolate and the whipping cream in a glass measuring cup or bowl. Microwave at medium power for 1 minute or until the chocolate melts, stirring after 30 seconds. Stir in the almond extract and cool slightly.
2. Dip each strawberry into the melted chocolate, allowing the excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate or freeze for approximately 15 min until the chocolate has set.
Title: Gingersnaps With Orange-Ginger Cream Filling
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1 1/2 ground cinnamon
- 2 ground ginger
- 1/4 ground cloves
- 1/4 salt
- 12 unsalted butter
- 1/2 dark brown sugar
- 1 granulated sugar
- 1/4 molasses
- 1 egg
- 1/2 vanilla extract
- 1/4 cream cheese
- 2 unsalted butter
- 1/2 vanilla extract
- 1 orange zest
- 1 ground ginger
- 1/2 powdered sugar
- 1 3/4
Instructions:
1. TO MAKE THE COOKIES:
2. In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
3. In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
4. Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
5. Reduce speed to low; add flour mixture and mix until well combined.
6. Cover and chill at least 30 minutes or up to 1 day.
7. Preheat oven to 350°F
8. Place remaining 1/2 cup granulated sugar in a shallow bowl.
9. Shape dough into 1-inch balls; roll in sugar to coat.
10. Arrange about 2 inches apart on 2 ungreased baking sheets.
11. Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.
12. Bake 13 to 15 minutes, or until firm.
13. Remove from oven and immediately transfer cookies to a cooling rack.
14. TO MAKE THE FILLING:
15. In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).
16. With a small spatula, frost bottoms of half the cookies (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.
17. *The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.
Title: Chocolate Guinness Brownies
Ingredients:
- 1/3 sugar
- 2 dark brown sugar
- 1/2 flour
- 1 3/4 salt
- 3/4 butter
- 4 beer
- 2 vanilla
- 1/2 eggs
- 1/2
- 2
- 6
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the cocoa, sugars, flour and salt. Set aside.
3. In a medium saucepan, melt the butter and chocolate over low heat until melted.
4. Remove pan from heat, and stir in the oil, Guinness and vanilla. Let cool.
5. Add the eggs and stir well.
6. Add the chocolate mixture to the flour mixture, stirring well to combine.
7. Stir in the dark chocolate chips, and pour the mixture into a greased 9x13 pan. Bake for 30-35 minutes.
8. Let cool completely before cutting. Enjoy!
Title: Almond Brickle Coffee Cake
Ingredients:
- 3/4 sugar
- 1/2 butter
- 2 eggs
- 2 all-purpose flour
- 1 1/2 sour cream
- 3/4 baking powder
- 3/4 baking soda
- 3/4 salt
- 1/8 powdered sugar
- 1/4 milk
- 1/4
- 1/3
- 1/4
- 1 -2
Instructions:
1. Heat oven to 350 degrees. Grease and flour round cake pan. Set aside.
2. Combine sugar, butter, eggs and almond extract in a large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until well mixed.
3. Spread 1/2 of batter into prepared pan; sprinkle apricots over batter. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over apricots. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
4. Stir together all glaze ingredients in small bowl. Drizzle over cooled cake.
Title: Quick Crustless Pear Tart
Ingredients:
- 1 pear
- 1/2 butter
- 1/3 honey
- 3 eggs
- 1 vanilla extract
- 1 lemon juice
- 1 whole wheat flour
- 1/2 unbleached white flour
- 1/2 nutmeg
Instructions:
1. Grease and flour a glass pie pan.
2. Beat all ingredients together, except pears and nutmeg.
3. Pour batter into pie pan.
4. Press pear slices on top of batter, in a spiral design.
5. Sprinkle lightly with nutmeg.
6. Bake in 350 degree oven, 25-35 minutes, until center is set and tart is lightly browned.
7. Don't overcook.
8. Serve warm or cold.
Title: Vanilla Cupcakes With Vanilla Buttercream Frosting
Ingredients:
- 1/2 unsalted butter
- 2/3 granulated sugar
- 3 eggs
- 1 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/4 unsalted butter
- 1/2 confectioners' sugar
- 4 pure vanilla extract
- 1/3
- 1
- 1 -4
Instructions:
1. Center baking rack in oven and preheat to 350 degrees Fahrenheit. Line cupake tins with cupcake liners.
2. Cupcakes: In a medium bowl, beat the butter and sugar with and electric mixer on medium speed until fluffy. Then add the eggs one at a time. Blend in the vanilla extract. In a separate bowl whisk together the flour, baking powder, and salt. With a mixer on low speed, add the flour mixture to the butter-sugar mixture and alternate with the milk. Mix until there are no lumps in the batter. Evenly fill the cupcake tins with the batter and bake for about 18 to 20 minutes or until a toothpick is inserted into the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely before frosting.
3. Frosting: In a medium bowl mix the butter with an electric mixer until it looks fluffy. Add in some the sugar, alternating the milk and vanilla until it is all blended. Add food coloring per package's directions and mix well to color the frosting. then frost the cupcakes; and enjoy!
Title: Chocolate Toffee Trifle
Ingredients:
- 18 heavy cream
- 1/2 sugar
- 2
- 3
- 1 1/2
- 1/3
Instructions:
1. Prepare the cake according to the package directions for a 9x13-inch cake. Cool thoroughly.
2. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak inches Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces.
3. Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with ¼ of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve.
Title: Holiday Ring Cake
Ingredients:
- 1 butter
- 8 cream cheese
- 1 1/2 sugar
- 2 lemon zest
- 1 vanilla
- 4 eggs
- 2 flour
- 1 1/2 baking powder
- 1/2 raisins
- 1/2 golden raisin
- 1/2 maraschino cherry
- 1/2
Instructions:
1. With electric beaters, cream butter and cream cheese.
2. Add sugar mix well.
3. Beat in zest and vanilla.
4. Add eggs, one at a time beat well after each addition.
5. Reserve 1/4 cup flour.
6. Sift remaining flour with baking powder and blend into creamed mixture.
7. In a small bowl combine both kinds of raisins, candied fruit and maraschino cherries; toss with the 1/4 cup flour. (The cherries I like to leave whole--I think they look nice when the cake is cut, but its up to you to either leave them whole or chop them.).
8. Stir fruit into batter.
9. Pour into greased and floured 10-inch bundt or tube pan.
10. Bake 300°F for 70-80 minutes or until toothpick comes out clean. Let cool in pan for 10 minutes then turn out onto wire rack to cool completely.
11. I have made this cake in loaf pans (2) (Bake time for loaf is 45-55 minutes) which allows me to cut them into smaller servings and I put them on my Christmas goodie trays. This cake freezes well.
Title: Low Fat Citrus Pound Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 mandarin orange sections
- 1 egg substitute
- 3/4 powdered sugar
- 3
Instructions:
1. Place the cake mix and pudding mix in a large bowl and stir well.
2. Add the mandarin oranges in their liquid and the egg substitute. Beat for about 2 minutes or until the mixture is smooth and the oranges are pureed.
3. Spray a 12-cup bundt pan well and spread batter evenly. Bake for 35-40 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean.
4. Allow cake to cool in the pan for 45 minutes, then invert onto a platter. Sprinkle powdered sugar on top, if desired.
Title: Baked Strawberry Cobbler
Ingredients:
- 1 3/4 fresh strawberries
- 1 all-purpose flour
- 4 all-purpose flour
- 1/4 sugar
- 1 baking powder
- 1/4 salt
- 1/4 unsalted butter
- 1 egg
- 3 vanilla ice cream
Instructions:
1. Preheat oven to 350F and lightly grease an 8×8-inch baking dish.
2. Combine strawberries, 4 teaspoons flour, and 1/4 cup sugar and place in prepared dish.
3. In a medium bowl, combine remaining 1 cup flour, remaining 3 tablespoons sugar, baking powder, and salt.
4. Using a pastry blender, cut in butter until mixture is crumbly.
5. Add egg and milk, stirring just until dry ingredients are moistened.
6. Spoon dough over strawberries by teaspoonfuls.
7. Bake until crust is golden brown and filling is bubbly, 35 to 40 minutes.
8. Let cool for 5 to 10 minutes before serving.
9. Serve with vanilla ice cream, if desired.
Title: Beggers in rum
Ingredients:
- 1 1/2 prunes
- 1 golden raisin
- 1 1/2 dried figs
- 1 dark raisin
- 1 rum
- 1 1/3 - 1 1/2 water
- 1 1/3 sugar
- 1
Instructions:
1. In each of 3 wide mouth 1 pind clean, sterile jars layer 1/3 prunes, golden raisins, figs, apricots, and dark raisins.
2. Add 1/3 cup rum to each-or a touch more if you like.
3. In a 2 quart pan mix water with sugar, bring to a boil over high heat.
4. Pour hot syrup into each jar leaving 1/2 inch head space.
5. Cover and let stand until fruits are plump-around 1 week.
6. Check after 2 days and add rum if fruit is dry on top.
7. After a week you are ready to serve-keeps up to 2 months.
Title: Nana Ernst's Self Filled Cupcakes
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1 egg
- 1 salt
- 1
- 18
Instructions:
1. Mix cake according to package directions.
2. Fill paper baking cups in muffin pans @ 2/3 full.
3. Beat cream cheese and sugar, mix in egg and salt.
4. Stir in chocolate pieces.
5. Drop 1 rounded teaspoon into center of each cupcake.
6. Bake as directed on package.
7. Cool.
Title: Coffee Caramel Flan
Ingredients:
- 1 sugar
- 1/4 water
- 1 evaporated milk
- 1 sweetened condensed milk
- 2 eggs
- 2 hot water
- 2
Instructions:
1. Place a rack in a large slow cooker. Or make a rack using rings of wadded tin foil.
2. In a small saucepan, combine the sugar and the water. Cook over medium heat, swirling the pan occasionally, until the sugar is dissolved about 5 minutes. Simmer the mixture without stirring until it begins to turn brown around the edges, about 10 minutes. Gently swirl the pan until the syrup is evenly caramelized.
3. Protect your hand with an oven mitt. Pour the hot syrup into a 6-cup soufflé dish, turning the dish to coat the bottom evenly. Let cool until the caramel is just set.
4. In a bowl, whisk together the evaporated and sweetened condensed milks. Beat in the eggs, yolks, and coffee until blended. Pour the mixture into the prepared baking dish.
5. Place the dish on the rack in a large slow cooker. Pour hot water to a depth of 1 inch of around the soufflé dish. Cover and cook on high for 2 to 2-1/2 hours minutes or until a knife inserted near the center comes out clean.
6. Protecting your hands with oven mitts, carefully remove the dish from the slow cooker. Let cool slightly, then cover and refrigerate until chilled, several hours or overnight.
7. To serve, run a knife around the inside of the dish. Invert a serving plate on top of the dish and quickly invert the two. Carefully remove the dish allowing the caramel to drizzle over the cream. Cut into wedges to serve.
Title: Diabetic Cookie Substitute (P&j Mini Sandwiches)
Ingredients:
- 6 peanut butter
- 2
- 1
Instructions:
1. Spread peanut butter on triscuits.
2. Spread on optional preserves.
3. Dip in milk as you would a cookie and enjoy!:-).
Title: Healthy Microwave Apple Crisp
Ingredients:
- 1 apple
- 1/4 cinnamon
- sugar substitute
- granola cereal
Instructions:
1. Chop apple and place in microwave safe bowl.
2. Microwave for about 3 minutes on high.
3. Stir in cinnamon and sugar substitute to apples as desired.
4. Sprinkle granola on top.
5. Enjoy!
Title: Cranberry-Pear Crisp
Ingredients:
- 4 pears
- 2 brown sugar
- 1 ground cinnamon
- 1/2 brown sugar
- 1/2 flour
- 3 margarine
- 1
Instructions:
1. PREHEAT oven to 375°F
2. PEEL, core and slice pears. Toss with 2 tablespoons brown sugar and 1/2 teaspoons of the cinnamon in 8-inch square baking dish.
3. MIX 1/2 cup brown sugar, flour and remaining 1/2 teaspoons cinnamon in large bowl. Cut in margarine until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over pear mixture.
4. BAKE 30 minute or until pears are tender. Serve warm.
Title: Chocolate Snickerdoodles
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1 vanilla
- 2 eggs
- 2 1/4 flour
- 1 cream of tartar
- 1/2 baking soda
- 1/4 salt
- 1/2 sugar
- 2 cinnamon
- 2
Instructions:
1. Preheat oven to 400ºF.
2. Beat 1 1/2 cups of sugar and butter until fluffy.
3. Add vanilla and eggs and mix well.
4. Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
5. In another bowl mix the 2 Tbs. sugar and cinnamon.
6. Shape dough into 1 inch balls and roll in cinnamon mixture.
7. Bake for 8-10 min or until set. Immediately remove from cookie sheet.