lumicero/recipes-ing2inst huggingface dataset:
Title: Marilyn's Florida Sunshine Cake
Ingredients:
- 1 eggs
- 4 water
- 3/4 instant lemon pudding
- 3/4 butter
- 2 margarine
- 1/3 powdered sugar
- 3
- 1
Instructions:
1. Combine cake ingredients in large mixing bowl.
2. Blend till moistened; using mixer, beat on low speed until smooth, but do not overbeat.
3. Pour batter into well greased/floured bundt pan.
4. Bake at 325 for 45-60 minutes.
5. Remove cake from pan onto serving plate.
6. Top with Orange Glaze: Mix orange juice and butter.
7. Add powdered sugar until a thin consistency is achieved.
8. Pour onto hot cake and keep spooning glaze back on so it seeps in.
9. ***Ileave the extra glaze on the serving plate to spread on each slice of cake!
10. YUM!
Title: Granny Cake
Ingredients:
- 2 flour
- 1 sugar
- 1/2 brown sugar
- 1 salt
- 1 baking soda
- 2 eggs
- 16 crushed pineapple
- 1/2 brown sugar
- 1 butter
- 1/2 sugar
- 1 evaporated milk
- 1 vanilla
- 2
Instructions:
1. Mix 1st 7 ingredients and pour into a buttered 9 x 13 pan.
2. Mix next two ingredients (sugar and nuts) and spinkle over the unbaked cake.
3. Bake at 350 degrees for 35 to 40 minutes.
4. Mix the next 4 ingredients (butter, sugar, milk and vanilla)in a saucepan, bring to boil and pour over the BAKED cake while still hot.
Title: Low Cal Chocolatey Peanutty Swirl Cake
Ingredients:
- 1/2 cocoa powder
- 2 flour
- 3/4 sugar
- 2 baking soda
- 1 peanut butter
- 4 flour
- 1/2 skim milk
- 2 baking soda
- 1/2 sugar
- 1/4
- 1/2
- 3
Instructions:
1. Preheat your oven to 350 degrees.
2. Chocoalte cake batter-.
3. In a large bowl mix and sift flour and baking soda and set aside.
4. In a separate bowl mix butter, sugar and the egg whites untill the mixture becomes frothy.
5. Begin to add the chocolate powder to the egg mixture slowly.
6. Add the flour mixture to the batter and mix thouroughly.
7. Pour in to greased 9 inch circular pan.
8. Let stand in a warm area.
9. Peaunt Butter Batter.
10. Mix the flour and baking soda set aside.
11. In a separate bowl combine the egg whites, splenda, and butter.
12. Gradually add the peanut butter. (its way easier to do this with a mixure).
13. Add mixture to the flour and slowly add the milk.
14. When mixture is finished it should be pretty heavy and globby.
15. Take a large spoonfull of the peaunt batter and drop it on top of the chocolate cake. Make sure you spread the drops evenly untill the peanut batter is gone.
16. Take a knife and gently swirl it through the whole cake, while making a swirling effect.
17. Bake for about 45 minutes to an hour. Cake should form a brownie top and start to harden when fished.
Title: Cranberry Upside Down Cake
Ingredients:
- 3/4 unsalted butter
- 3/4 light-brown sugar
- 3/4 cranberries
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 granulated sugar
- 2 vanilla extract
- 1 milk
- 1/2 cream of tartar
- 2 Cool Whip
- 1/4
Instructions:
1. Preheat oven to 350°F
2. Butter a 9-by-9-inch cake pan.
3. In a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan.
4. Place the cranberries in the cake pan on top of the melted butter and sugar.
5. Mix together the flour, baking powder, and salt.
6. In a mixing bowl, cream the remaining 1/2 cup butter with the sugar.
7. Add the egg yolks, one at a time, beating well after each addition.
8. Add 1 teaspoon vanilla and mix well.
9. Add the milk alternately with the dry ingredients, folding well after each addition.
10. In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks.
11. Add the cream of tartar and continue to beat until the peaks hold their shape.
12. Fold the whites into the cake batter.
13. Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
14. Remove the cake from the oven and run a small knife around the edges.
15. Let sit for 15 minutes.
16. Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.
17. Serve slices of cake topped with a dollop of whipped cream or Cool Whip, if desired.
Title: Key Lime Pie (Better Than Rib Cage)
Ingredients:
- 1 1/3 graham cracker crumbs
- 1/3 butter
- 1 sugar
- 4 key lime juice
- 4 sweetened condensed milk
- 1 heavy whipping cream
- white sugar
Instructions:
1. Preheat oven to 350*F.
2. CRUST:
3. Combine graham cracker crumbs, melted butter and sugar until crumbly.
4. Press this mixture into a pie plate, put in freezer to chill about 15 minutes.
5. Bake pie crust between 5-10 minutes depending on your oven until crisp and crumbly. Take out and cool completely.
6. FILLING:.
7. Combine egg yolks, milk and juice in a large bowl.
8. Hand whisk until smooth.
9. Dump into prepared pie crust.
10. Bake 8-10 minutes at 350*F
11. Check and make sure pie is set; if not cook longer.
12. WHIPPED CREAM:.
13. In a mixing bowl combine whipped cream (about 1 cup).
14. and.
15. white sugar to your liking (I usually dump it in and I imagine I use somewhere between 1/4 cup and 1/3 cup).
16. Mix on high speed with a hand mixer until stiff peaks form, be careful not to over beat and end up with butter!
Title: Lazy Daisy Cake
Ingredients:
- 2 eggs
- 1 white sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 1 butter
- 2/3 brown sugar
- 1/4 butter
- 2 milk
- 1/2 coconut flakes
Instructions:
1. Preheat oven to 350°F.
2. Beat eggs in mixing bowl until frothy; beat in sugar in 4 or 5 separate additions; stir in vanilla.
3. Next, stir in flour, baking powder and salt.
4. Heat milk and butter together in small saucepan just until hot; add to batter, stirring slowly and carefully.
5. Scrape into a greased 9-inch square cake pan and bake for about 25 minutes, or until cake tests done with a toothpick.
6. Make topping-- combine last 4 ingredients together in a small saucepan; heat and stir until hot and sugar is dissolved.
7. Spread topping over cake fresh from the oven; leave oven on.
8. Return cake to oven and heat until topping is bubbling well, anywhere from 3-5 minutes.
9. Variation: use chopped pecans or walnuts instead of the coconut.
Title: Better-than-Fortnums Caraway Seed Cake
Ingredients:
- 125 margarine
- 150 butter
- 2 caster sugar
- 100 eggs
- 200 milk
- 1 1/2 self-raising flour
- 2 caraway seeds
Instructions:
1. Using an electric mixer beat all the ingredients together well until changed colour.
2. Put into greased and lined 2lb (14cm x 21 cm) loaf tin.
3. Bake at 160 C or 325 F for about 1 hour.
Title: Scandinavian Rice Pudding
Ingredients:
- 2 cooked rice
- 3 eggs
- 1/2 sugar
- 1/4 salt
- 3 1/2 milk
- 1/2 raisins
- 1/2 lemon juice
- 1 cinnamon
- 1 nutmeg
- 1 butter
Instructions:
1. Combine rice, eggs, sugar, salt, milk, raisins, and lemon.
2. Spray a baking dish with cooking spray and pour in the rice mixture. Tap the dish on the counter to settle it.
3. Sprinkle the top with the cinnamon and nutmeg and drop small pieces of the butter evenly across the pudding.
4. Bake for 1 hour and 350°F May be served warm or cold.
Title: Carm's Pineapple Ricotta Pie
Ingredients:
- 1 ricotta cheese
- 1 1/2 eggs
- 6 sugar
- 1/2 lemon zest
- 1/2 lemon juice
- 2 vanilla extract
- 8
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Place pie crust in a 10 inch or 9 1/2 inch deep dish pie plate. Poke holes in crust with a fork.
3. Combine ricotta, yolks, and sugar. Beat until lemon colored.
4. Add lemon zest, juice, pineapple and vanilla.
5. In a separate bowl, beat egg whites until stiff; fold into ricotta mixture.
6. Pour mixture into the prepared pie shell.
7. Bake at 350 degrees for 45 to 50 minutes.
8. Cool pie on wire rack. Refrigerate overnight or at least 4 hours to set. Serve cold.
Title: Lemon Kiss Cookies
Ingredients:
- 1 1/2 butter
- 3/4 margarine
- 1 sugar
- 2 3/4 flour
- 1 1/2 powdered sugar
- 1 shortening
- 1/2
- 1
Instructions:
1. In large bowl, beat butter, sugar and lemon extract until fluffy. Add flour and almonds; beat at low speed until blended. Cover; refrigerate 1 hour.
2. Shape tablespoonful dough around each candy kiss, covering completely. Roll in hands to form ball.
3. Bake at 375F on ungreased cookie sheets for 8-12 minutes.
4. Melt chocolate chips and shortening together over low heat; drizzle over cookies.
Title: Apple-Raspberry Crisp
Ingredients:
- 1 golden brown sugar
- 1 all-purpose flour
- 1/2 all-purpose flour
- 2 1/2 granny smith apples
- 1 frozen unsweetened raspberries
- 1/2 old fashioned oats
- 1 1/2 ground cinnamon
- 1/4 salt
- 6 unsalted butter
- vanilla ice cream
Instructions:
1. Preheat oven to 350°F.
2. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl.
3. Add apple slices and frozen raspberries and toss to coat.
4. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
5. Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl.
6. Add chilled butter and rub in with fingertips until moist clumps form.
7. Sprinkle oat topping evenly over filling.
8. Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour.
9. Cool 15 minutes.
10. Serve crisp warm or at room temperature.
11. Scoop into bowls; top with ice cream or whipped cream.
Title: Flower Pot Dessert
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 2 cream cheese
- 4 Cool Whip
- 8
- 1
Instructions:
1. Crush oreos to a fine texture, set aside. Mix the pkg of chocolate pudding with the milk, set aside.
2. Soften the cream cheese and mix with the cool whip.
3. Place a layer of crushed oreos in the bottom of the thoroughly washed flower pot.
4. Layer the pudding mix and cream cheese -cool whip mix ending with the chocolate on top.
5. Sprinkle top of pudding with remaining crumbled cookies.
6. Put an artificial flower in the middle and serve.
7. For some fun for the kids, put the gummy worms in the "dirt".
Title: Cafe Latte Cake
Ingredients:
- 3 instant coffee crystals
- 1 low-fat yogurt
- 1 water
- 3 cream of tartar
- 1 sugar
- 1 1/2 all-purpose flour
- 2 baking powder
- 2 salt
- 1/4 ground nutmeg
- 1 unsalted butter
- 3/4 heavy cream
- 1 1/2 confectioners' sugar
- 3
Instructions:
1. Heat oven to 350º F. Coat (3) 8-inch round baking pans with cooking spray then lightly dust with flour. (Or use this excellent baking pan release recipe #78579).
2. Blend instant coffee with yogurt then add water, a few drops at a time, until coffee dissolves. Set aside.
3. Beat egg whites and cream of tartar until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form. Set aside.
4. Whisk together the flour, baking powder, salt and nutmeg.
5. In a large bowl, beat butter until smooth and creamy. Beat in remaining 1 cup sugar until light in color, about 2 minutes.
6. On low speed, beat flour mixture, alternating with yogurt, into the butter and sugar.
7. Fold in half the egg whites to lighten then fold in remaining egg whites.
8. Scrape batter into prepared baking pans, spreading level.
9. Bake for 25 minutes, or until toothpick inserted in the center comes out clean. Remove from oven, let cool in pans for 10 minutes then invert onto a rack and cool completely.
10. Whip cream and confectioners' sugar to stiff peaks.
11. Once cakes have cooled, place 1 layer on a plate and spread with 3/4 cup whipped cream. Top with 2nd layer and another 3/4 cup whipped cream. Top with final layer & swirl remaining whipped cream on top. Sprinkle with more ground nutmeg, if desired. Refrigerate until serving time.
Title: Seasonal Cherry Loaf
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 milk
- 1 1/2 flour
- 2 baking powder
- 1 cherries
Instructions:
1. Cream butter, then add sugar.
2. Add eggs.
3. Combine flour and baking powder.
4. Use some of your flour to coat cherries.
5. Alternate the dry ingredients with the milk into the butter mixture.
6. Add the cherries.
7. Pour into greased loaf pan.
8. Bake at 350° for 45 minutes to an hour until brown on top.
Title: Toasted Pound Cake With Mascarpone and Amaretto
Ingredients:
- 1 almond flavored liqueur
- 3/4 mascarpone cheese
- 3
- 2/3
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
3. Stir the apricot preserves and amaretto in a small bowl to blend.
4. Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.
Title: Chrissi's Cream Cheese Nut Cups (Mini Pecan Pies)
Ingredients:
- 1 flour
- 1/2 sweet butter
- 3 cream cheese
- 1 brown sugar
- 1 vanilla
- 1 butter
- 1 egg
- 1 pecans
Instructions:
1. Dough: Combine ingredients. Roll dough into balls and press into mini muffin tins. Place in freezer for 30 minutes.
2. Filling: Combine all ingredients.
3. Fill dough in muffin tins 3/4 of the way with filling - DO NOT OVERFILL to the top.
4. Bake at 350 degrees for 30 minutes. Enjoy.
Title: Chocolate Sundaes in a Shell
Ingredients:
- 6 frozen puff pastry shells
- 6 butter
- 6 margarine
- 1 vanilla ice cream
- 1/4 walnuts
Instructions:
1. Bake pastry shells according to pkg. directions. Remove from baking sheet and cool on wire rack.
2. Place chocolate and butter in saucepan. Heat until chocolate softens. Stir until smooth.
3. Place a scoop of ice cream in each pastry shell. Spoon warm chocolate mixture over ice cream. Sprinkle with nuts. (Chocolate mixture will harden making a "chocolate shell".).
4. TIP: To microwave sauce, place chocolate and butter in microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minute or until chocolate softens. Stir until smooth.
Title: Dad's Unbaked Chocolate Cookies!
Ingredients:
- 2 sugar
- 1/4 milk
- 1/2 quick oats
- 3 vanilla
- 1 salt
- 1 peanut butter
- 1/2 butter
- 1/4
Instructions:
1. Mix sugar, cocoa, butter and milk in a pan.
2. Cook on medium heat until it boils.
3. Cool one minute; add vanilla, salt, peanut butter and oats and stir well.
4. Drop by spoonfuls on wax paper!
Title: Soft Lemon Frosting
Ingredients:
- 14 sweetened condensed milk
- 3/4 Cool Whip
- 8
Instructions:
1. In a bowl, combine milk and lemonade concentrate.
2. Fold in Cool Whip.
3. Store in refigerator.
Title: Lemon Meringue Cream Cups
Ingredients:
- 3 salt
- 1 lemon juice
- 1 sugar
- 1/2 eggs
- 3 sugar
- 1/2 fresh lemon juice
- 3 fresh lemon rind
- 1 1/2 berries
- 1/2 mint
Instructions:
1. For meringue: Place a sheet of parchment paper on a baking sheet and draw six 3 ½-inch circles on the paper. Turn the paper over and secure to the baking sheet with masking tape.
2. Beat egg whites, salt, and lemon juice at high speed with a mixer until foamy; gradually add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
3. Spoon meringue into a pastry bag fitted with a large round tip and pipe about 1 tablespoon meringue in center of each circle. Spread evenly to edges of circle using a spoon. Pipe more meringue around edges of the circles to create cups (sides should be about 2 inches high).
4. Bake at 200F degrees for 1 1/2 hours. Turn oven off and leave meringues in oven at least 12 hours to dry; carefully remove meringue cups from paper.
5. Lemon Cream Filling: Beat eggs at medium speed until thick and pale. Add sugar and lemon juice; beat well. Stir in the grated lemon rind.
6. Transfer mixture into a 2-quart saucepan. Cook over medium low heat, stirring constantly, until mixture is thickened and reaches 160°F Cool completely, then fold in whipped cream.
7. When ready to serve, spoon the filling into the meringue cups. Garnish with berries and mint.
Title: Bread Pudding
Ingredients:
- 7 milk
- 1 1/2 butter
- 1/4 margarine
- 1/2 sugar
- 2 eggs
- 1/4 salt
- 1 cinnamon
- 1/2 raisins
- 1 pure vanilla extract
Instructions:
1. Slice bread into 1/2 inch cubes.
2. Also use the crusts.
3. Put in a medium size bowl.
4. In a small bowl, mix together the sugar, salt, and cinnamon.
5. Sprinkle the sugar mixture over the bread cubes.
6. Add the raisins.
7. Scald the milk with the butter.
8. Pour the scalded milk and butter over the bread cubes.
9. Mix lightly.
10. Add the beaten eggs and vanilla.
11. Mix again.
12. Pour into a buttered 8x8 inch pan.
13. Set the pan with the bread puddding into a larger outer pan and add about 1/2 inch of very hot water to the outer pan.
14. Bake at 325 degrees until set, (When knife comes out clean) about 30-45 minutes.
15. Cut into serving pieces when cooled.
Title: Devil's Food Cupcakes With Marshmallow Frosting
Ingredients:
- 1/2 unsalted butter
- 3/4 fine sugar
- 3 eggs
- 2/3 cocoa powder
- 1/2 hot water
- 2 cake flour
- 1/2 salt
- 1 baking powder
- 1/2 baking soda
- 1 sour cream
- 2 vanilla extract
- 1 instant coffee granules
- 3/4 unsalted butter
- 1 marshmallow creme
- 1 1/2 powdered sugar
- 2 vanilla extract
- 1 light corn syrup
- 1 salt
Instructions:
1. Cake.
2. Preheat oven to 350°F.
3. In electric mixer set on medium cream butter and sugar until light and fluffy.
4. Add eggs one at a time until completely mixed.
5. In a small mixing bowl combine hot water and cocoa powder, mix until smooth.
6. Lower speed on mixer and slowly add cocoa mixture.
7. In a large mixing bowl sift flour, salt, baking powder, baking soda; add to mixer alternately with sour cream.
8. Mix coffee gradules with vanilla extract until dissolved then add to batter. Making sure to scarpe down sides of bowl until completely combined.
9. Place liner in muffin tin. I spray liners with non-stick to make them come out easier.
10. Fill liner 1/3 full or slightly more for rounder tops.
11. Place on middle rack for 12 to 15 minutes. Done when toothpick comes out clean.
12. Remove and allow to completely cool then frost.
13. Frosting.
14. Beat butter on high in electric mixer until creamy.
15. Add marshmallow creme, mix completely.
16. Slowly add confectioner's sugar a little at a time, followed by vanilla, corn syrup and salt. Beat until smooth.
Title: Pudding Chomeur
Ingredients:
- 2/3 butter
- 1 sugar
- 2 eggs
- 2 1/3 all-purpose flour
- 1 baking powder
- 1 dark brown sugar
- 1 maple syrup
- 2 heavy cream
- 1 vanilla extract
Instructions:
1. Beat butter and sugar together until light in color; add eggs and beat in one at a time. Sift together flour and baking powder and stir in until completely incorporated. Chill for at least 1 hour, and up to 24 hours.
2. Preheat oven to 450 degrees.
3. Combine remaining four ingredients in a saucepan over medium high heat and heat to just under a boil, or until sugar is completely melted.
4. Divide dough between six ramekins and fill each with the syrup liquid. Place ramekins on baking sheet and bake 20-25 minutes. Recipe can be doubled and baked in a 9x13 pan at 350 degrees for 35 minutes or until lightly browned.
Title: Amarula Bread and Butter Pudding
Ingredients:
- 500 milk
- 375 vanilla essence
- 5 butter
- 40 eggs
- 6 caster sugar
- 200 Amarula cream liqueur
- 125 sultanas
- 6
- 25
- 100
Instructions:
1. In a pan, bring the milk, cream and vanilla essence to the boil.
2. Use a little of the butter to grease a large oval pie dish.
3. In a bowl, whisk the eggs and castor sugar until pale.
4. Gradually add the milk-cream mixture, stirring.
5. Add the Amarula Cream and strain through a fine sieve.
6. Cut the bread rolls into thin slices and butter them.
7. Arrange in the pie dish and sprinkle over the sultanas.
8. Pour the Amarula mixture over the bread. The bread will float to the top.
9. Place the dish in a bain-marie on top of folded newspaper and pour in hot water to come halfway up the sides of the dish.
10. Bake in a preheated oven, 160 degrees(160 deg C = 325 deg F) for about 45 – 50 minutes.
11. When the pudding is ready it should wobble very slightly in the middle.
12. Remove from the oven and cool a little.
13. Brush a thin coating of apricot glaze over the top of the pudding.
14. Prior to serving, dust with icing sugar. Serve warm.
Title: Heath Toffee Dessert
Ingredients:
- 1 pudding mix
- 1
Instructions:
1. Make brownies according to package.
2. Let the brownies sit while making the pudding mix according to it's package.
3. Let the pudding mix chill.
4. Cut the brownies into small pieces.
5. Put half of the brownies into the container you are going to serve this in.
6. Put half of the pudding mixture on top of the brownies.
7. Add half of the whipped cream to the top of the pudding mixture and try to get it as evenly spread as possible.
8. Add half of the bag of heath toffee bits to the top of the whipped cream making it as evenly spread out as possible.
9. Repeat steps 5-8.
10. Put into refrigerator until you serve.
Title: Cottage Pudding Cake
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 egg
- 1 milk
- 2 flour
- 2 1/2 baking powder
- 1/2 salt
- 1 sugar
- 2 boiling water
- 2 butter
- 2 flour
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
3. To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
4. Slice cake into 2-inch pieces and place each piece in a bowl to serve.
5. Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
6. Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.
Title: Summer Fruit With Praline Fondue
Ingredients:
- 1/2 creme fraiche
- 1/2 dark brown sugar
- 1/2 pecans
- 6 unsalted butter
- 1 dark brown sugar
- 2 water
- 2 1/2 dark rum
- 1 vanilla extract
Instructions:
1. Beat together in medium bowl, then transfer to small serving bowl the first 2 ingredients.
2. Place pecans in a small serving bowl:
3. Melt butter in nonstick skillet over medium heat.
4. Increase heat to medium-high and addthe brown sugar and water.
5. Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:
6. the rum and vanilla.
7. Transfer butterscotch to bowl. Serve with crème fraîche, nuts, and the platter of fruit.
Title: Makeover Hummingbird Cake
Ingredients:
- 2 bananas
- 1 crushed pineapple
- 3/4 unsweetened applesauce
- 1/3 canola oil
- 2 eggs
- 1 1/2 vanilla extract
- 3 flour
- 1 1/2 sugar
- 1 salt
- 1 baking soda
- 1 ground cinnamon
- 1/2 walnuts
- 1 cream cheese
- 1/3 butter
- 3 sugar
- 1 vanilla extract
- 1/2 walnuts
Instructions:
1. In a large bowl, beat the first six ingredients until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into the banana mixture until blended. Stir in walnuts.
2. Pour into a 15-in. x 10-in. x 1-in baking pan coated with cooking spray. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire reack.
3. For icing, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners sugar and vanilla; beat until smooth. Spread over cake. Sprinkle with walnuts. Refrigerate leftovers.
Title: Fall-Tastic Apple Crisp
Ingredients:
- 1 butter
- 1/2 golden delicious apples
- 6 -8 Splenda sugar substitute
- 1/4 white sugar
- 1 -2 apple pie spice
- 1/2 brown sugar
- 1/2 flour
- 1/2 quick-cooking oats
- 1/2 cinnamon
- 1/4 butter
Instructions:
1. Combine crust ingredients.
2. Press into the bottom of a 9x13 baking dish.
3. Stir together the filling: sliced apples, sugar, and cinnamon together. Spread over cake mixture.
4. In a medium bowl, combine brown sugar, flour, oats, cinnamon, and remaining butter until mixture turns into coarse crumbs.
5. Sprinkle on the apples.
6. Bake at 350 for 35-45 minutes or until top is golden.