lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Cake
Ingredients:
- 3 all-purpose flour
- 1/4 salt
- 1 baking soda
- 1 baking powder
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 1/2 buttermilk
- 1 fresh lemon juice
- 1 1/2 lemon zest
- 1/4
Instructions:
1. Preheat the oven to 350 degrees.
2. Place flour, salt, baking soda, and baking powder into a sifter and sift into a bowl.
3. In a separate mixing bowl, cream butter.
4. While the butter is mixing, add sugar until combined.
5. In a small bowl, whisking eggs; slowly add to butter mixture on low speed.
6. Slowly add in a 1/4 the flour mix - keep the mixer going then add a 1/4 the buttermilk. Keep mixing, then add another 1/4 of each again at different times, keep mixing and keep repeating until you have used up both the flour mix and buttermilk (start with flour, and end with flour).
7. Add lemon juice, lemon extract, and lemon zest until combined.
8. Evenly distribute the cake batter into baking pans. (I used 4 8-inch.).
9. Once the oven has been preheat, bake the cakes for 25 minutes or until done.
Title: Lactation Cookie Bars
Ingredients:
- 2 flax seed meal
- 4 water
- 1 coconut oil
- 3/4 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 2 baking soda
- 1 salt
- 1 nutritional yeast
- 4 oatmeal
- 3 dried cherries
- 1
- 1/2
Instructions:
1. Preheat oven to 375-degrees (F).
2. In a small cup or bowl, combine flaxseed meal and water. Allow to sit 3-5 minutes.
3. Cream coconut oil and sugars until well blended.
4. Add eggs, one at a time beating well after each one.
5. Stir in vanilla and flaxseed mixture.
6. In a separate bowl, stir together flour, baking soda, salt and nutritional yeast.
7. Add flour mixture slowly to coconut oil mixture and mix well.
8. Add oats and chocolate chips, cherries, and almonds ("add ins").
9. Press dough into a greased 9x13 pan and bake for 20-25 minutes.
Title: 7-Cup Steamed Christmas Pudding With Butterscotch Sauce
Ingredients:
- 1 raisins
- 1 sultana
- 1 self-raising flour
- 1 butter
- 1 light muscovado sugar
- 1 ground cinnamon
- 1 ground mixed spice
- 1 milk
- 1 egg
- 1 butter
- 85 light muscovado sugar
- 100 vanilla extract
- 200
- 1
Instructions:
1. For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
2. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
3. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 to 2 1/2 hours.
4. Check the water level during cooking, topping up if necessary.
5. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. It can be stored in a fridge for up to one week ahead of time. Or, freeze it for up to one month. Defrost overnight.
6. If you are serving it immediately, unwrap and invert onto a deep plate.
7. For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
8. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
9. Serve with a jug of fresh cream or brandy custard.
Title: Sofia's Italian Doughnuts
Ingredients:
- 225 milk
- 1/2 vanilla bean paste
- 3 caster sugar
- 75 cornflour
- 1 1/2 pears
- 2 lime zest
- 2 lime juice
- 2 caster sugar
- 110 passion fruit pulp
- 2 egg
- 1 vanilla bean paste
- 1 water
- 250 self-raising flour
- 300 blueberries
- 125 honey
- 2 water
- 1
Instructions:
1. CREME PATISSIERE - place milk and vanilla paste in a saucepan over medium heat and bring to just below boiling point and remove from the heat.
2. Whisk yolks and sugar together until thick and pale and then add cornflour and whisk until combines and then slowly whisk the milk mixture into the egg mixture until well combines and then transfer to a clean saucepan and whisk over medium heat for 3 minutes or until mixture thickens.
3. Transfer to a bowl, cover surgace with plastic wrap to prevent a skin forming, then chill until cold.
4. DOUGHNUTS - using a box grater, grate the pear and place in a large bowl with the lime zest and juice, sugar, passionfruit pulp, egg, vanilla paste, water and a pinch of salt and then stir to combine and then gradually mix in sifted flour to form a wet dough.
5. Fill a deep frying pan with 2cm of oil, and heat over medium heat until 180C or a cube of bread turns golden in 10 seconds.
6. In batches of 4 gently drop heaped tablespoons of dough into oil and top with 3 blueberries and cook for 1 1/2 minutes each side or until golden and puffed and drain on paper towel, repeating until all mixture is used.
7. Place creme patissiere in a piping bag and push the tip of the mozzle into the base of each doughnut and pipe about 1 teaspoon of creme patissiere into each doughnut.
8. Warm the honey with water in a small saucepan until runny.
9. Place the doughnuts on a platter and then drizzle with honey and serve.
Title: Orange Cream Cake Pops
Ingredients:
- 1 milk
- 2 mayonnaise
- 3 egg
- 1
Instructions:
1. In medium bowl, combine all ingredients. Beat for 2 seconds.
2. Spray cake pop wells with cooking spray. Fill with batter. Bake 4-6 minutes.
Title: Wildwood’s Strawberry-Citrus Shortcake
Ingredients:
- 4 fresh strawberries
- 1/4 - 1/3 sugar
- 6 unbleached flour
- 2 1/2 baking powder
- 2 1/2 yellow cornmeal
- 1/2 sugar
- 2/3 salt
- 1 heavy cream
- 1 1/2 lemon zest
- 4 orange zest
- 4 unsalted butter
- 4 sugar
- 1 heavy cream
- 1 sugar
- 1/4 vanilla extract
Instructions:
1. To prepare the strawberries: In a large bowl, combine the strawberries with the sugar and orange juice. Marinate for 30 minutes to 2 hours.
2. Shortcakes: Preheat oven to 350 degrees.
3. In a medium bowl, combine the flour, baking powder, cornmeal, sugar and salt.
4. Stir in the cream, lemon zest and orange zest until just combined.
5. Turn the dough out onto a floured board. Form into a ball and knead 8 to 12 times, or until the ball holds its shape.
6. Cut the dough into 8 equal portions and roll into balls.
7. Roll the dough in the melted butter, then the sugar.
8. Place on a parchment lined baking sheet and bake for 20 to 25 minutes, or until lightly browned and cooked through. Let cool slightly on a wire rack.
9. Whipping cream: Chill a large, deep mixing bowl and the metal beaters (I place the bowl and beaters in the freezer for about 10 minutes). Pour the cream into the bowl and add the sugar (or alternate sweetener) and vanilla.
10. Whip by hand with a whisk or with an electric mixer until soft peaks form. The finished consistency of the whipped cream should just hang from the edge of the whisk. The whipped cream is best if used immediately, but it can be refrigerated for up to 4 hours.
11. To serve: Cut each shortcake in half. Top the bottom halves with fruit and whipped cream. Place the top halves on top and serve.
Title: Depression Era Syrup Cake
Ingredients:
- 1 sugar
- 1 blackstrap molasses
- 1 buttermilk
- 1 flour
- 2 1/4 eggs
- 2 baking soda
- 1
Instructions:
1. Cream crisco, sugar and eggs, add sorgum. Mix well baking soda and buttermilk together. Alternate flour and buttermilk/ baking soda mix. Beat together well.
2. Best baked in a bundt pan. Bake at 350 degrees for about 45 minutes to an hour. Watch cake closely, it will rise very high and then fall. When it falls it is done, remove from oven and cool in pan.
Title: Nesselrode Pudding Pie
Ingredients:
- 1 unflavored gelatin
- 3 dark rum
- 1 cold water
- 1 1/2 heavy whipping cream
- 1/2 milk
- 1/8 salt
- 1/4 sugar
- 2 sugar
- 2 eggs
- 2
- 1
Instructions:
1. In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
2. Scald the cream and milk in a saucepan, taking care not to scorch.
3. Remove from heat and set aside to cool slightly.
4. In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks.
5. In a steady stream, add the milk and cream to the mixture, stirring constantly.
6. Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick (approximately ten minutes); do not boil.
7. Remove from heat and stir in gelatin mixture.
8. Set aside.
9. In a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
10. Fold drained Nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
11. Cover and refrigerate approximately 10 to 20 minutes.
12. Turn mixture into a baked pie shell or spoon into 8 parfait glasses.
13. Chill until firm or overnight.
14. Sprinkle generously with chocolate shavings for garnish, if desired.
Title: Sam's Hot Peaches
Ingredients:
- 2 butter
- 1 brown sugar
- 1/2 vanilla ice cream
- 1 1/2
Instructions:
1. Boil enough water to cover peaches.
2. Drop peaches in boiling water for about 1 minute.
3. Drain water and when cool enough to touch, remove peach skins.
4. Slice peaches into crescent shapes and saute in butter for about 5 minutes until thoroughly warmed.
5. Squeeze lemon over top and add brown sugar
6. Saute for another minute or 2.
7. Remove from heat and serve over very good vanilla ice cream.
8. This is not the time to buy lousy ice cream - really good ice cream will make a difference.
Title: Macadamia & Apricot Crumble Cake (Australian)
Ingredients:
- 1 self raising flour
- 1 1/2 baking powder
- 1/2 ground ginger
- 1 mixed spice
- 1 unsalted butter
- 100 caster sugar
- 3/4 eggs
- 3 buttermilk
- 1/4 rolled oats
- 8 -10 plain flour
- 1/2 brown sugar
- 1/3 butter
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 180oC.
2. Grease a 23cm round springform cake tin or line with baking paper.
3. Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground.
4. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition.
5. Lightly fold through half the macadamia flour mixture followed by the buttermilk.
6. Fold through the remaining flour, then spoon into the prepared tin and smooth the top.
7. Place apricots, skin side down, on the cake gently pressing into mixture.
8. Using fingertips, combine the crumble ingredients and scatter over the apricots.
9. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
10. Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.
Title: Glazed Berries With Nectarines
Ingredients:
- 1/4 brandy
- 2 brown sugar
- 2 strawberries
- 150 blueberries
- 150 nectarines
- 4
- 1
- 500
Instructions:
1. Gently heat brandy, sugar and jam in small saucepan until melted.
2. Place berries in a bowl.
3. Toss brandy mixture through.
4. Refrigerate.
5. Top berries with almonds.
6. Serve with custard and sliced nectarines on the side.
Title: Strawberry Jello Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 2 hot water
- 1 instant vanilla pudding
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Bake cake according to directions on the box.
3. When done poke holes in it and slowly pour strawberry pop over it.
4. Combine jello and 1 cup hot water until dissolved; slowly pour over cake.
5. Let cake cool completely and soak up all the liquid.
6. Meanwhile prepare topping.
7. Make box of instant pudding according to directions on box.
8. Fold in cool whip.
9. When cake is completely cooled top with pudding topping.
10. Enjoy!
Title: Chocolate Whipped Cream Filling
Ingredients:
- 4 heavy whipping cream
- 4 icing sugar
- 1 vanilla extract
- 3 cocoa powder
Instructions:
1. Pour the whipping cream, icing sugar, vanilla extract and cocoa powder into a large mixing bowl.
2. Stir until combine.
3. Chill mixing bowl together with its contents, and whisks in the fridge for at least 1 hour.
4. Remove the above from the fridge and whisk mixture at medium to high speed until the cream forms stiff peaks.
5. If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.
Title: Jam Jams
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/2 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- icing sugar
Instructions:
1. In a large bowl, cream the butter. Add the brown sugar and granulated sugar, and beat until light and fluffy. Beat in the egg and then the vanilla.
2. Sift or stir together the flour, baking soda, and cream of tartar. Gradually add the dry ingredients to the creamed mixture, stirring just until blended. Divide the dough in half, wrap it in waxed paper, and chill it for at least 3 hours.
3. Working with 1 portion at a time, roll the dough out to the thickness of 1/4 inch (5mm) or less. With a 2 1/2 inch (7 cm) round cutter, cut out the cookies. With a very small round cutter, cut a hole out of the centre of half of the cookies. With a metal spatula, transfer the rounds to ungreased baking sheets, spacing them about 1 1/2 inches (4 cm) apart.
4. Bake the cookies in a 375°F oven for about 8 minutes, or until lightly browned. Let the cookies cool on wire racks.
5. Sprinkle icing sugar on the cookies with the holes. Spread the whole cookies with jam and top each with a sugared cookies.
Title: Loukomades (Greek Honey Balls)
Ingredients:
- 1 flour
- 1 yogurt
- 1 baking soda
- 1 egg
Instructions:
1. Mix ingredients all together.
2. Drop a teaspoon at a time in hot vegetable oil until golden brown.
3. Drain on paper towel, and serve with maple syrup or honey. Sprinkle with chopped walnuts and cinnamon.
Title: Fresh Strawberry Topping
Ingredients:
- 2 strawberries
- 1/2 sugar
- 1 salt
- 1 lemon juice
- 1
Instructions:
1. Toss berries with sugar and salt in a medium bowl. Let them stand for about 30 minutes to dissolve sugar, tossing occasionally.
2. Meanwhile, process jam in food processor until smooth; transfer to small saucepan. Bring jam to simmer over medium-high heat. Cook, stirring frequently until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
3. To serve, spoon a portion of topping over each slice of cheesecake, poundcake or scoop of vanilla ice cream!
Title: Eat-Some-More Danish Tea Cake
Ingredients:
- 1/2 butter
- 1 confectioners' sugar
- 2 eggs
- 1 lemon, zest of
- 2 flour
- 2 baking powder
- 1/4 milk
- 3 apples
- 2/3 granulated sugar
Instructions:
1. Set oven at 350°F Cream together butter & confectioner's sugar till mixture is fluffy.
2. Beat in eggs 1 at a time. Stir in lemon rind.
3. Sift flour w/baking powder. Add flour to batter, alternately w/milk.
4. Spread batter in buttered & floured 9-in square baking pan. Arrange apple slices on top of batter in overlapping rows.
5. Sprinkle w/almonds. Sprinkle w/sugar in an amt that depends on the sweetness of the apples you have used.
6. Bake 50 min or till cake tests done. Serve w/sweetened whipped cream.
Title: Buttermilk Banana Chiffon Cake
Ingredients:
- 2 eggs
- 1 1/3 sugar
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 vanilla
- 1/3 banana
- 1 buttermilk
- 2/3 walnuts
- 1/2
Instructions:
1. Grease two (2) 8-inch round pans well and dust with flour.
2. Beat egg whites until fluffy.
3. Gradually beat in 1/3 cup of sugar.
4. Beat until very stiff and glossy.
5. In another bowl stir remaining sugar, flour, baking powder, soda and salt.
6. Add oil, bananas, half of buttermilk and vanilla.
7. Mix well for 1 minute at medium speed on mixer.
8. Add remaining buttermilk and egg yolks.
9. Beat another minute. Fold in beaten egg whites and nuts.
10. Pour in prepared pans.
11. Bake at 350°F for 30-35 minutes.
12. Frost with cream cheese frosting.
Title: Werewolf Paws
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/3 buttermilk
- 1/2 vanilla
- 1/3 unsalted butter
- 1/2 sugar
- 1 egg
- 6 butter
- 2 2/3 confectioners' sugar
- 1/2 cocoa powder
- 1/4 milk
- 1 1/2 vanilla extract
- 30 cashews
Instructions:
1. Cookies:
2. Preheat oven to 350°F.
3. Sift together flour, baking soda and salt in a medium bowl.
4. In small bowl, mix together buttermilk and vanilla.
5. Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until evenly distributed and light in color. Add egg to butter and sugar mixture and beat until blended. Gradually mix in flour mixture one cup at a time, adding buttermilk mixture between each cup of flour, mix until smooth. Scrape down the sides of the bowl as necessary.
6. Drop leveled 1/4-cups of batter onto a greased baking sheet. Bake on middle rack for 14-16 minutes, or until the tops are golden brown.
7. Allow cookies to cool completely before icing.
8. Frosting:
9. In a mixing bowl, beat butter until creamy. Add sugar and cocoa, mixing well. Add milk in 2 portions, stirring each time. Add vanilla extract.
10. Prepare a pastry bag with a multi-opening/ grass tip, fill with the frosting and close tightly with a rubber band. Hold the tip vertically over the cookie, squeeze and pull up quickly. Repeat to cover the whole cookie.
11. Press 5 cashews into each cookie to form claws.
Title: Blueberry Dessert
Ingredients:
- 15 graham crackers
- 2/3 sugar
- 1/3 butter
- 2 eggs
- 1/2 sugar
- 1/4 vanilla
- 1 cream cheese
- 1 lemon juice
- 1
Instructions:
1. Mix first 3 ingredients as for a graham cracker crust.
2. Spread in pan no smaller than 8 x 8.
3. Beat eggs and 1/2 cup sugar together.
4. Add teaspoon vanilla and cream cheese until smooth.
5. Pour over crumbs.
6. Bake 20 minutes at 375 degrees, and cool.
7. Mix lemon juice and blueberry pie mix, and spread over baked mixture.
8. Refrigerate for 8 hours.
9. Serve with whipped cream.
Title: Mom's Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 3/4 sugar
- 2 vanilla extract
- 12 2% low-fat milk
- 4 kosher salt
- 1 light brown sugar
- 3/4 unsalted butter
- 1 shortening
- 4 eggs
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix flour, baking soda and salt, set aside.
3. In a large bowl, beat butter and shortening with an electric mixer on low speed for 1 minute.
4. Add sugars and vanilla, beat till creamy on medium speed.
5. In a seperate bowl, beat eggs with fork.
6. Add eggs and milk to buttery mixture, mix just until combined.
7. Gradually add dry ingredients (in three parts), mixing till combined between each addition.
8. Using a wooden spoon, fold in chocolate chips.
9. Drop teaspoon fulls onto ungreased cookie sheet.
10. Bake 9 - 11 minutes or until lightly golden.
11. Cool on wire rack.
Title: Dutch Oven Cobbler
Ingredients:
- 1 butter
- 2 flour
- 1 1/2 sugar
- 4 baking powder
- 1/2 salt
- 1 1/2 cinnamon
- 4 milk
- 1 1/2 sugar
Instructions:
1. Melt 1-cup butter in 12" Dutch oven and let cool.
2. Place fruit in a bowl and pour sugar over them& mix.
3. Set a side and let stand.
4. In a bowl mix flour mixture together.
5. Pour Bater evenly over melted butter in Dutch oven.
6. Pour peach mixture evenly over the bater in Dutch oven.
7. Cook time: 45-60 minutes@ 350 degrees or until batter comes to top and is golden brown.
8. Note: If using canned fruit pour all of the juice off, can be used instead of milk.
9. You can use any kind of fruit with this recipe.
Title: Chocolate Cupcakes
Ingredients:
- 100 butter
- 170 margarine
- 200 flour
- 1 baking powder
- 250 sugar
- 3 eggs
- 1 walnuts
- 1/2 pecans
Instructions:
1. Preheat the oven at 165°C.
2. Mix flour baking powder and sugar.
3. Add the eggs and the melted butter.
4. Add melted chocolate and cocoa powder.
5. Add the nuts (if wanted).
6. Pout into paper cups.
7. Bake for 20 to 30 minute Cakes may not be completely dry.
Title: Mincemeat With Dried Fruit
Ingredients:
- 1 1/2 dark raisins
- 1 1/2 golden raisins
- 1 1/2 dried currants
- 1 1/2 pitted dates
- 1 1/2 ground cinnamon
- 1 1/2 nutmeg
- 1 1/2 allspice
- 1/4 ginger
- 1/4 dark corn syrup
- 1/4 dark rum
- 1/3 brown sugar
- 1 1/4 unsalted butter
- 3/4
- 1/4
- 2
- 7
Instructions:
1. In large mixing bowl, combine both raisins, currants, peaches, apricots & dates. Set aside.
2. In large nonreactive saucepan, combine cinnamon, nutmeg, allspice & ginger, then stir in corn syrup, rum, brown sugar, apple cider syrup & apple juice.
3. Add butter & bring to boil over medium heat. Boil 3 minutes.
4. Pour hot liquid over dried fruit & stir.
5. Cool to room temperature.
6. When COMPLETELY cooled, pour/spoon equal amounts into 3 clean quart glass jars, seal tightly & refrigerate up to 12 months.
Title: Almost Napoleans
Ingredients:
- 16 confectioners' sugar
- 1/2 water
- 1 vanilla pudding mix
- 1 milk
- 1 1/2
Instructions:
1. Fill a 13 x 9 pan with 1/2 inch water.
2. layer 4 crackers in a single layer in water Allow to soak briefly.
3. (Have extra cracker on hand. The cracker must be wet but not fall apart).
4. Lift the wet crackers onto a greased cookie sheet.
5. Leave about 1 inch between them.
6. (they swell).
7. Bake in preheated oven set@ 500 degrees for 5 minutes.
8. Using a gentle push-scrape motion place a spatula under a cracke.
9. If it is still soft leave in oven set@ 450 degrees for 5 more minutes.
10. Watch carefully so they don't become too dark or too brittle.
11. When cracker are dray and golden and can be lifted in one piece, they are done.
12. Lift carefully onto cooling racks.
13. When cool place 4 crackers on serving plate.
14. Spread generously with pdding.
15. Cover with crackers and pudding ending with a cracker.
16. Frosting: Mix 1/4 cup confectioners sugar with water until thick glaze consistency.
17. Spread over crackers and allow to harden.
18. Mix 1/4 cup confectioners sugar, cocoa and water until thick glaze consistency.
19. Drizzle over hardened vanilla frosting in zig zag pattern.
20. Chill and serve.
Title: Chocolate Cherry Truffles
Ingredients:
- 2 kirsch
- 3/4
- 2
- 1/2
Instructions:
1. In microwave, combine chocolate chips and cream. Microwave until chocolate is shiny and almost melted. Stir until smooth.
2. Add dried cherries and kirsch, stirring well. Refrigerate until firm.
3. Scoop the chilled mixture by tablespoons and form into balls. Roll in cocoa powder.
Title: Sugar Free Cherry Cheesecake
Ingredients:
- 1/3 sugar substitute
- 2 eggs
- 8 cream cheese
- 1 cherries
- cherry juice
Instructions:
1. Blend it all together. Put it in graham cracker crust Bake at 350 For 23-30 min (depending on your oven).
2. Put in fridge and let cool -- then put whip cream on it.
Title: Low Calorie Creamy Chocolate Pudding
Ingredients:
- 1/4 Splenda granular
- 1/3 cornstarch
- 2 salt
- 1/8 nonfat milk
- 2 vanilla extract
- 1
Instructions:
1. Mix first 4 ingredients together in a medium saucepan.
2. Add 1 cup milk and whisk until well blended.
3. Turn on stove to medium high and add 1 cup milk.
4. Keep stirring until it comes to a boil.
5. Boil 1 minute until thickened, turn off heat and add vanilla.
6. Divide into 4 or 5 portions and cool.
Title: Chocolate Chip Pumpkin Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 baking powder
- 2 baking soda
- 1/2 salt
- 2 cinnamon
- 4 eggs
- 1 pumpkin
- 2 walnuts
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350°. Grease and flour bottom of tube pan.
2. In large bowl, beat the eggs, oil, and pumpkin.
3. Gradually add the first 6 ingredients; stir in nuts and chocolate chips (If you like, you can add more chocolate chips, nuts and cinnamon for more flavor).
4. Bake 1 hour and 10 minutes.
5. Let cool before serving.
Title: Sponge Cake
Ingredients:
- 5 sugar
- 1 vanilla extract
- 1 flour
- 5
- 1/2
Instructions:
1. Beat egg yolks until lemon colored; add sugar slowly a tablespoon at a time.
2. Add vanilla and gradually, the flour.
3. Fold in egg whites which have been beaten until stiff.
4. Bake in preheated oven at 350 degrees for 35 minutes in greased pan.
5. Let cool 10 minutes; remove from pan.