lumicero/recipes-ing2inst huggingface dataset:
Title: Soaked Lemon Cake (Swiss Style)
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 10 lemon zest
- 1 pure vanilla extract
- 1 lemon juice
- 1/4 milk
- 1/4 lemons
- 3 -4 sugar
- 1
Instructions:
1. Preheat the oven to 180°C Butter a loaf pan and line it with waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
2. In a mixer, cream the butter, add sugar and mix. Add the eggs one at a time, then add the vanilla and lemon extract followed by the lemon zests.
3. Mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the batter mixture and a bit of milk. Mix until just smooth.
4. Pour into the prepared pan and bake for around 45 minute.
5. Make the syrup:
6. In a pan, stir together the juice of the lemons and add sugar, mix until the sugar is dissolved on medium heat.
7. When the cake is done, let it cool in the pan 15 minutes. Take it out of the pan and peel off the waxed paper.
8. Using a pastry brush, spread the warm syrup all over the top and sides of the cake and let soak. Cut into thick slices and soak each slice in the syrup. Let cool at room temperature or wrap each slice in plastic wrap and put in the refrigerator. Serve at room temperature.
Title: Carrot Chocolate Chip Cookies
Ingredients:
- butter
- egg
Instructions:
1. un salted butter and flour and eggs and baking soda and regular sugar and dark brown sugar and salt
2. mix and blend and.
Title: Pineapple Delight Cake
Ingredients:
- 1 mandarin oranges
- 1/2 eggs
- 1 Cool Whip
- 4 instant vanilla pudding
- 1
Instructions:
1. Beat cake mix, oil, oranges and eggs together.
2. Bake at 325 degrees for about 30 minutes.
3. Cool completely.
4. Make frosting: Drain a little of the juice off the pineapple and reserve.
5. Put the pineapple in a large bowl.
6. Sprinkle pudding on top.
7. Fold in Cool Whip.
8. If this seems stiff, add some of reserved juice.
9. Frost cake, and refrigerate until ready to serve.
Title: Banana Pudding (Quick, Easy & Low Fat)
Ingredients:
- 1 fat-free sugar-free instant vanilla pudding mix
- 3 low-fat milk
- 1 Cool Whip
- 12 bananas
- 8 -10 lemon juice
- 1
Instructions:
1. Mix the first four ingredients in a large bowl and let set in fridge. Slice bananas and coat with lemon juice to prevent browning. (the bananas will be very slimy feeling).
2. Layer bowl starting with nilla wafers, bananas and pudding mixture. Layer 3 times. Garnish with crumbs remaining from the nilla wafers.
3. Refrigerate for several hours before serving.
Title: Easy Peasy Peanut Butter Cookies
Ingredients:
- 2 peanut butter
- 2 eggs
- 1 sugar
- 1/2 brown sugar
- 1 baking soda
- 1 chocolate chips
- 1
Instructions:
1. stir peanut butter with eggs until combined.
2. add sugars, stir until its all mixed in.
3. fold in chocolate chips if you choose to use them (or peanut butter chips!).
4. roll into balls and place 12 on a cookie sheet.
5. use a fork to make criss cross and flatten them a bit.
6. bake at 350 for 10-12 minutes (i think 11 makes the perfect cookie but ovens are all different -- ).
7. cool a few minutes then cool completely on a rack.
Title: Eggnog Trifle
Ingredients:
- 1 1/4 milk
- 1 French vanilla instant pudding
- 4 ground nutmeg
- 1/8 Cool Whip
- 1 strawberries
- 1
- 3
- 1/4
Instructions:
1. Pour milk into large bowl. Add pudding mix, 2 tablespoons of the juice and nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping.
2. Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons juice. Cut into 1-inch cubes.
3. Place 2/3 of the cake cubes in bottom of a 2 ½ quart straight-sided bowl. Spoon 2/3 of the whipped topping mixture over cake cubes. Top with strawberries and toasted almonds, reserving several for garnish, if desired. Layer remaining cake cubes and shipped topping mixture over strawberries. Garnish with reserved strawberries and almonds.
4. Refrigerate at least 1 hour or until ready to serve.
Title: Frosted Ginger Cookies
Ingredients:
- 1 granulated sugar
- 3/4 sugar
- 1 butter
- 3 egg
- 2 molasses
- 1 flour
- 1 1/2 baking soda
- 1 ground ginger
- 1/2 cinnamon
- 1/2 salt
- 1/2 ground cloves
- 1 ground nutmeg
- 1 powdered sugar
- lemon juice
Instructions:
1. Preheat oven to 350. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses and blend well.
2. In medium bowl, stir together flour, baking soda, salt and spices. Add butter to mixture and blend well.
3. Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
4. Meanwhile, make glaze: Combine powdered sugar with 1 tbsp water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies and cool until glaze hardens.
Title: Pear Pie
Ingredients:
- 9 sugar
- 1 ginger
- 1/3 sour cream
- 1/8 egg
- 1 flour
- 1 brown sugar
- 1/2 cinnamon
- 1/4 butter
- 1/4
Instructions:
1. Preheat oven to 400*F.
2. Arrange pear halves cut side up in pie shell.
3. Combine sugar, ginger, sour cream and egg; mix well.
4. Pour over pears.
5. **Streusel Topping**.
6. In small bowl, combine flour, brown sugar and cinnamon.
7. Cut in butter until crumbly.
8. Stir in nuts.
9. Sprinkle with Streusel Topping over pie.
10. Bake 25 to 30 minutes or until golden brown.
11. Cool.
12. Store in refrigerator.
Title: Low Fat Chocolate Buttercream
Ingredients:
- 3/4 butter
- 1/4 reduced-fat cream cheese
- 1 1/2 fat free cream cheese
- 1/8 vanilla extract
- 2/3 salt
- 2 cocoa powder
- 1/4 powdered sugar
- 1/8 skim milk
- instant coffee
Instructions:
1. Combine coffee granuals with the milk, swish/stir to dissolve, set aside. (coffee optional).
2. Cream butter and cream cheese at medium speed until light and fluffy.
3. Add vanilla and salt, beat well.
4. Gradually add cocoa powder, sugar and milk, beating at low speed. Increase to high and beat until well blended and easy to spread. You may need to add a bit more milk if the consistency is too think.
Title: Caramel Filled Chocolate Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla extract
- 2 1/4 all-purpose flour
- 1 baking soda
- 3/4 walnuts
- 1 white sugar
- 1
- 48
Instructions:
1. For the candies, Dove with caramel are good.
2. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla.
3. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts.
4. Cover and chill at least 2 hours.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball.
7. Dip the tops into the sugar mixture.
8. Place sugar side up, 2 inches apart on greased baking sheets.
9. Bake for 8 minutes in the preheated oven.
10. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Title: Chocolate Chip Quinoa Cookies
Ingredients:
- 1 quinoa
- 1 oatmeal
- 1 unsweetened coconut
- 2 almond butter
- 4 bananas
- 1/2 vanilla
- 1 chocolate chips
- 1/2 sea salt
- 1
Instructions:
1. These cookies are SOOO GOOD! The are jam-packed with protein, fiber, stress-busting B-vitamins, energizing goodness and deliciousness! They're also gluten-free and will kick your cravings to the curb.
2. To prepare the cookies: Pre-heat oven to 375 degrees. In a large mixing bowl, mash bananas in bowl with a fork and add vanilla, almond butter and coconut sugar. Add quinoa, oatmeal, coconut and pinch of salt. Mix until well combined. Stir in chocolate chips. Line baking sheet with parchment paper and drop batter on to cooking sheet. Bake for 25-30 minutes. Remove from oven and let cool.
Title: Lemon Zucchini Cake With Poppy Seed
Ingredients:
- 1 1/4 sugar
- 1 eggs
- 3 poppy seeds
- 4 zucchini
- 2 flour
- 1 3/4 baking powder
- 2 baking soda
- 1/4 salt
- 2
- 1
Instructions:
1. In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
2. Stir in shredded zucchini.
3. Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
4. Gradually add this mixture to the zucchini mixture. Mix throughly.
5. Pour into greased 9x13 pan.
6. Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
7. Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.
Title: Cream Cheese Icing
Ingredients:
- 8 cream cheese
- 4 butter
- 2 1/2 icing sugar
- 2 vanilla
Instructions:
1. Soften cheese and butter.
2. Beat well.
3. Add sugar and vanilla.
4. Beat again.
5. Spread on cooled cake.
Title: Apfelkuchen
Ingredients:
- 1 3/4 unbleached all-purpose flour
- 1 lemon, zest of
- 4 sugar
- 1/3 sugar
- 1/4 salt
- 3 unsalted butter
- 1/4 currants
- 1/2 rum
- 1/3 cognac
- 3 braeburn apples
- 3 eggs
- 3/4 sour cream
- 1 nutmeg
- 1/4 cinnamon
Instructions:
1. In a food processor, combine flour, lemon zest, 2 T sugar, 1/4 t salt and 1 T water and pulse to incorporate the ingredients. Add the egg yolks and butter and process until well mixed and a clump of dough holds together when squeezed.
2. Pat the dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Refrigerate until ready to fill.
3. Preheat oven to 375.
4. Heat the currants and rum in a small pan over medium heat and let the currants sit until they have absorbed most of the rum.
5. Spread the apples over the bottom of the springform pan, overlapping them. Strain the currants, reserving the liquid, and scatter them over the top of the apples. Sprinkle with 1 T of sugar. Bake for 35 mins, or until the apples are tender.
6. Beat the eggs and 1/3 cup of sugar until lemon-colored and thick. Whisk in the sour cream, reserved rum, and a pinch of salt. Pour half the mixture over the apples and bake for 20 mins, or until custard is set. Pour the remaining custard mixture over the custard and bake for 15 mins longer, until the custard is set.
7. Combine the remaining 1 T of sugar with the nutmeg and cinnamon and sprinkle over the top of the cake. Bake again for 10 mins or until the sugar has melted.
8. Remove the cake from the oven and cool on a wire rack before removing the springform sides of the pan. Slide the cake to a serving plate and serve slightly warm or at room temperature.
Title: Makeover Italian Cream Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1/2 unsweetened applesauce
- 3 vanilla extract
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1 flaked coconut
- 5 pecans
- 1/2 reduced-fat cream cheese
- 1/2 butter
- 1 vanilla extract
- 2 confectioners' sugar
- 1 pecans
- 2 1/2
- 1/4
Instructions:
1. In a large mixing bowl, beat butter and sugar for 2 minutes. Stir in applesauce. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk.
2. In another mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a small mixing bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake; sprinkle with pecans. Store in the refrigerator.
Title: Brown Sugar Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 2 light brown sugar
- 1 white sugar
- 5 eggs
- 3 flour
- 1/2 salt
- 1 baking powder
- 1 milk
- 1 vanilla
- 1 walnuts
Instructions:
1. beat together butter and shortening.
2. gradually add sugars, creaming until light and fluffy.
3. Beat in eggs one at a time.
4. Sift together dry ingredients and add alternatley with the milk and vanilla.
5. Stir in nuts.
6. Pour batter inot greased and floured 10" bundt cake pan.
7. Bake at 350 for 1 hour or until cake test done.
8. You may use a glaze on top if you prefer or a dusting of powdered sugar.
Title: Drumstick Cake
Ingredients:
- 2 peanuts
- 3/4 margarine
- 1/2 cream cheese
- 8 peanut butter
- 1/2 powdered sugar
- 1 milk
- 2 instant chocolate pudding mix
- 3 peanuts
- 2
- 1/2
Instructions:
1. First layer: Mix together and press into a 10 x 13 pan.
2. Second layer: Mix together and spread on first layer.
3. Cool in refrigerator for 1/2 an hour.
4. Third layer: Mix together and spread on second layer.
5. Cool in refrigerator for 1/2 an hour.
6. Fourth layer: Top third layer with whipped cream.
7. Mix milk chocolate with peanuts and sprinkle over the whipped cream.
8. Cool in refrigerator for 1/2 an hour.
9. Enjoy.
Title: Spice Cake with Almond-Coconut Topping
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/2 butter
- 1 1/2 sugar
- 3 eggs
- 1 sour cream
- 1/2 light brown sugar
- 1 butter
- 1/2 sweetened coconut
- 1/4 milk
- 1/4 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 330 degrees F (165C).
2. Butter and flour a 10 inch bundt pan.
3. Combine flour, baking powder, soda, cinnamon, nutmeg and salt.
4. In large bowl, cream butter with sugar until light and fluffy (no less than 6 minutes).
5. Add eggs; beat until smooth.
6. Add flour mixture alternately with yoghurt (or sour cream); beat until smooth.
7. Pour batter into prepared pan.
8. Bake about 1 hour, or until tester comes out with a few moist crumbs attached.
9. Preheat broiler.
10. Combine brown sugar, butter, almonds, coconut, milk and vanilla.
11. Spoon mixture over top of cake.
12. Place under broiler, 3 inches from heat source until lightly browned.
13. WATCH VERY CAREFULLY as this can go from caramelly to burned in no time!
Title: Easy Butter Pecan Turtle Bars
Ingredients:
- 2 all-purpose flour
- 1 dark brown sugar
- 1/2 butter
- 1 pecan halves
- 3/4 dark brown sugar
- 1 butter
- 1 chocolate chips
Instructions:
1. In a large bowl, use a mixer set on low to combine first three ingredients: flour, brown sugar and softened butter. Pat into a 9x13 pan, sprinkle with pecans and set aside.
2. To prepare the caramel layer, combine brown sugar and butter in a heavy saucepan over medium heat, stirring constantly and quickly until mixture begins to boil. Allow to boil and foam for one minute, stirring constantly. Pour over crust.
3. Bake at 350 degrees for 20-23 minutes or until caramel is bubbly and crust is golden. Remove from the oven and sprinkle with chocolate chips. Allow chips to melt slightly then swirl into the caramel.
4. When almost cool, cut into 1 1/2" squares. Keep it small as they are very rich!
Title: Chocolate Madeleines
Ingredients:
- 3/4 all-purpose flour
- 1/2 salt
- 1 eggs
- 4 sugar
- 1 unsalted butter
- 12 butter
Instructions:
1. Sift together the flour, cocoa and salt.
2. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored.
3. Fold in the flour, then the melted butter.
4. Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
5. Refrigerate the filled madeleine pans and the remaining batter for one hour.
6. Heat oven to 425 degrees.
7. Bake the madeleines just until they are firm and puffed, about 7 minutes.
8. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used.
9. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.
Title: Million Dollar Sugar Cookies
Ingredients:
- 2 solid shortening
- 1 sugar
- 1 brown sugar
- 2 vanilla
- 2 eggs
- 1 baking soda
- 1 salt
- 4 flour
- 1/2 sugar
Instructions:
1. Cream together the first four ingredients until smooth.
2. Add baking soda and salt.
3. Add flour one cup at a time and mix until well blended.
4. Using a soup spoon, scoop out some dough and place it in your palm. Using both hands, roll into a ball and place on a cookie sheet, leaving room for it to spread.
5. Once you have filled the sheet with balls, place 1/2 cup sugar into a little container, and dip the bottom of a drinking glass into it and use it to flatten dough balls. Flatten each ball until it is about 1/3 inch thick. Dip the glass into the sugar again after you flatten each ball.
6. Bake at 350 degrees for 10 minutes.
Title: Cream Cheese Pound Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 unsalted butter
- 1 cream cheese
- 2 sugar
- 2 vanilla extract
- 6 eggs
- 3 powdered sugar
- 2 white rum
- 2 water
Instructions:
1. Butter and flour a 12-cup tube pan or Bundt pan; set aside.
2. Position oven rack in lower 1/3 of oven; preheat oven to 325°.
3. In a bowl, stir the flour and baking powder together, mixing well.
4. Add butter, cream cheese, and sugar to a stand-mixer bowl; beat on medium speed with the paddle attachment until very light, about 5 minutes.
5. Beat in the vanilla.
6. One at a time, beat in 4 of the eggs, beating until smooth after each addition.
7. Decrease mixer speed to low and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
8. Stop mixer occasionally and scrape the bottom and sides of the bowl with a rubber spatula.
9. Beat in another third of the flour, then after the flour has been absorbed, the last egg; scrape again and beat in the last of the flour.
10. Use the rubber spatula to give a final mix to the batter; scrape batter into the prepared pan and smooth the top.
11. Bake for about 65-75 minutes, or until cake is well risen, cracked on top, and well-colored and a pick comes out clean.
12. Cool cake in pan for a few minutes, then unmold onto a rack and turn right side up to finish cooling.
13. The glaze: combine the sugar, rum, and water in a saucepan; stir until smooth, then heat over very low heat just until lukewarm.
14. Drizzle over the cake with a spoon, or use a parchment paper cone, or pour the glaze over to cover the entire cake.
Title: Cracker Barrel Pumpkin Custard
Ingredients:
- 8 pumpkin puree
- 1 pumpkin
- 1 3/4 heavy whipping cream
- 1/2 granulated sugar
- 1 1/2 pumpkin pie spice
- 1 vanilla
- 1 butter
- 8 heavy whipping cream
- 1 granulated sugar
- 1 pumpkin pie spice
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium sized glass bowl, add egg yolks and whisk until they are creamy. Add pumpkin, sugar, vanilla, heavy whipping cream and pumpkin pie spice and combine until all are incorporated.
3. Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.
4. Pour custard into either 8 custard dishes or an 8 x 8 baking dish. Bake custard until a spoon that is inserted comes out clean (30-35 minutes for baking dish, 20-25 minutes for custard dishes).
5. 12 minutes into the baking process, combine the ginger snaps cookie crumbs and melted butter. Pull the custard from the oven and sprinkle the crumb mixture over the custard. When done, return custard to the oven to finish baking.
6. When custard is done baking, allow to cool to room temperature.
7. Just before serving, mix the whipped topping by whisking together the whipping cream, granulated sugar, and pumpkin pie spice until the whipped cream is thickened.
8. Serve with whole ginger snap cookie on side of custard serving and topped with whipped topping.
Title: Fruit Cocktail Cake (from a Cake Mix)
Ingredients:
- 1 coconut
- 1 eggs
- 1/2 brown sugar
- 2
- 1/2
Instructions:
1. Preheat to 325*.
2. Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
3. Blend, then beat at medium speed for 2 minutes.
4. Pour batter into greased 9x13 pan, or two 8x8 pans.
5. Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
6. Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
7. Serve warm or room temp; stays moist for several days.
Title: The Great Brownie
Ingredients:
- 1 unbleached all-purpose flour
- 3/4 salt
- 1/2 unsalted butter
- 3/4 sugar
- 1 1/2 eggs
- 3 pure vanilla extract
- 1 bittersweet chocolate
- 7 bittersweet chocolate
- 1
Instructions:
1. Place a rack in the center of the oven; preheat to 325°.
2. Grease a 13 x 9 inch baking pan and line it with parchment paper, leaving about 1 inch of paper overhanging the two long sides.
3. In a bowl, whisk together the flour, cocoa powder, and salt to blend; set aside.
4. In the bowl of an electric mixer set to medium speed, beat the butter and sugar.
5. Beat in the eggs, one at a time.
6. Stir in the vanilla.
7. Gradually mix in the dry ingredients until well combined.
8. Stir in half of the roughly chopped chocolate chunks.
9. Spread the batter evenly in the prepared pan; evenly distribute the remaining roughly chopped chocolate chunks over the surface of the batter.
10. Bake for 35 to 40 minutes, or until the sides of the brownies have begun to pull away slightly and the center tests slightly moist when a wooden skewer is inserted.
11. Remove the pan from the oven and place it on a wire rack to cool completely.
12. Meanwhile, place the finely chopped chocolate in a heatproof bowl over a saucepan containing about 1 inch of water.
13. Stir over low heat until the chocolate is melted.
14. Drizzle the chocolate over the cooled brownies.
15. Allow the drizzled chocolate to set.
16. Grasping the edges of the parchment, remove the brownies from the pan and cut into bars.
Title: Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/4 whole wheat flour
- 1/2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1/4 creamy peanut butter
- 1 egg
- 1 pure vanilla extract
- 1/2
- 1/4
Instructions:
1. PREHEAT oven to 350°F.
2. COMBINE flour, baking soda and salt in medium bowl; stir.
3. COMBINE butter, brown sugar and granulated sugar in large mixer bowl until combined. Stir in peanut butter. Stir in egg and vanilla extract. Gradually stir in flour mixture. Stir in morsels and peanuts. Using a level tablespoon, roll the dough into balls; place on ungreased baking sheets spacing about 2 inches apart. Flatten slightly with a fork.
4. BAKE for 8 to 10 minutes or until edges are set but centers are still soft (they will look underdone). Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
Title: Chocolate Chip Cookies With Chickpeas
Ingredients:
- 1 brown sugar
- 3/4 light margarine
- 2 vanilla extract
- 2 chickpeas
- 1 chocolate chips
- 2 flour
- 2 old fashioned oats
- 1/2 baking soda
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Coat a cookie sheet with baking spray.
2. Beat sugar and margarine until smooth.
3. Beat in egg whites and vanilla, then add chickpeas and chocolate chips. Add flour, oats, baking soda and salt.
4. Drop by tablespoonful onto baking sheet.
5. Bake 11 to 13 min, until golden brown.
Title: Apple Crisp
Ingredients:
- 1 ground cinnamon
- 1/2 nutmeg
- 4 baking apples
- 1/2 golden raisin
- 1 1/4 pecans
- 1/2 brown sugar
- 1/3 flour
- 1/2 rolled oats
- 1/2 salt
- 1/2 butter
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a small bowl combine cinnamon and nutmeg and set aside.
3. In a medium bowl combine sliced apples, raisins, 1 cup of the pecans, and half of the cinnamon and nutmeg mixture.
4. Place apple mixture in a greased 8"x8-1/2" square baking pan.
5. In a separate bowl, combine brown sugar, flour, oats, salt, butter and the remaining cimmanon nutmeg mixture.
6. With a pastry blender or fork, cut butter until a crumbly mixture is formed; stir in the remaining pecans.
7. Pour mixture on top of apple mixture.
8. Bake 30 to 35 minutes or until apples are tender and topping is golden brown.
9. Serve warm with vanilla ice cream. Enjoy.