lumicero/recipes-ing2inst huggingface dataset:
Title: French Buttercream Frosting
Ingredients:
- 8 sugar
- 2 water
- 3 butter
- 10 vanilla
- 3/4
- 3
Instructions:
1. Combine the sugar and water in a saucepan.
2. Bring to a boil while stirring to dissolve the sugar.
3. Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
4. As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
5. Continue to beat until the mixture is completely cool and the yolks are very thick and light.
6. Whip in the butter a little at a time.
7. Add it just as fast as it can be absorbed by the mixture.
8. Beat in the vanilla.
9. If the icing is too soft, refrigerate it until it is firm enough to spread.
10. Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
11. Blend with about one quarter of the buttercream, then blend this mixture into the rest.
12. For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.
Title: Apple Pudding With Vanilla Sauce
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 salt
- 1/2 baking soda
- 1 baking powder
- 1/3 butter
- 1/2 lemon rind
- 1 vanilla
- 1 sugar
- 1 egg
- 1 1/2 apples
- 1/3 sugar
- 1 cornstarch
- 1/8 salt
- 1 water
- 2 butter
- 1/4 lemon rind
- 1/2 vanilla
Instructions:
1. Pudding::.
2. Sift the flour, salt, baking soda, and baking powder together; set aside.
3. Cream butter with lemon rind, vanilla and sugar.
4. Beat in egg. Stir in flour mixture.
5. Add apples. Mix just until lblended together. Turn into a greased 8 x 8 x 2-inch pan.
6. Bake in preheated 350 degree oven for 45 minutes.
7. Vanilla Sauce:.
8. In a small saucepan, combine sugar with cornstarch and salt. Gradually stir in the water and mix well.
9. Over medium heat, cook and stir until it reaches medium thickness.
10. remove from heat. Stir in butter, lemon rind and vanilla.
11. Serve warm over the apple pudding.
Title: Elegant Chocolate Torte
Ingredients:
- 1/3 flour
- 3 sugar
- 1 salt
- 1 3/4 milk
- 1 egg
- 1 butter
- 1 vanilla extract
- 1 butter
- 1/2 sugar
- 1 1/4 eggs
- 4 vanilla extract
- 1 flour
- 1 1/4 baking soda
- 1/3 salt
- 3/4 water
- 1/4 heavy whipping cream
- 1 1/2 vanilla extract
- 1/2
- 2
- 1/4
Instructions:
1. For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.
2. Remove from heat. Stir in a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
4. Pour into two greased and floured 9 inch round baking pans. Bake at 350 for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
5. Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixing bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.
Title: Chewy Molasses Ginger Cookies
Ingredients:
- 1/3 butter
- 3/4 margarine
- 1/4 brown sugar
- 1 dark molasses
- 1 ground ginger
- 1 ground cinnamon
- 1 1/2 egg
- 1/2 all-purpose flour
- 1/2 whole wheat flour
- 1/4 cinnamon
- granulated sugar
Instructions:
1. Beat the butter on medium-high speed in a large mixing bowl for 2 minutes.
2. Beat in the brown sugar.
3. Add the molasses, ginger and cinnamon; mix thorougly. Add the egg. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand.
4. Refrigerate for 1 hour.
5. Heat oven to 350 degrees. Spray 3-4 cookie sheets with non-stick cooking spray.
6. Shape into 1 inch balls, roll in granulated sugar mixed with cinnamon.
7. Place 2 inches apart on prepared baking sheets.
8. Bake for 8-12 minutes, until cookies are set and tops crack.
Title: Old Fashioned Baked Apples
Ingredients:
- 4 baking apples
- 1/4 candied ginger
- 1/4 brown sugar
- 1/2 cinnamon
- 1 butter
- 1/4 maple syrup
- 1/4 honey
- water
Instructions:
1. Remove the core of the apples with an apple corer or small knife, leaving about 1/2" at the base.
2. Peel the top one third with a vegetable peeler or sharp knife.
3. Place apples in an 8" square baking dish or in another ovenproof pan that holds them snugly.
4. Place 1 tbsp.
5. raisins in each apple.
6. In a small bowl combine brown sugar with cinnamon and add 1 tbsp mixture to each apple.
7. Place 1 small piece of butter in each apple.
8. Combine syrup with apple juice in a small bowl and pour over and around apples.
9. Bake in a preheated 350F oven for 45-55 minutes or until apples are very tender.
10. Baste a few times during baking.
Title: Prince of Wales Pudding
Ingredients:
- 125 granny smith apples
- 125 butter
- 125 currants
- 125 caster sugar
- 60 nutmeg
- 150 eggs
- 1
- 4
Instructions:
1. Cream the butter and sugar.
2. Add the remaining ingredients and mix well.
3. Grease a pudding basin with butter put in the mixture.
4. Seal with lid and steam for 2 hours. Serve with sweet wine sauce or custard.
Title: Sour Cream-Lemon Pie
Ingredients:
- 1 sugar
- 3 1/2 cornstarch
- 1/2 fresh lemon juice
- 1 lemon peel
- 3 milk
- 1 butter
- 1/4 sour cream
- 1 heavy cream
- 1 lemon twist
- 1
Instructions:
1. Combine first 6 ingredients in a heavy saucepan; cook over medium heat until thick.
2. Stir in butter and cool mixture to room temperature.
3. Stir in sour cream; pour into pie shell.
4. Cover with whipped cream and garnish with lemon twists.
5. Store in refrigerator.
Title: Vanilla-Orange Sugared Cranberries
Ingredients:
- 3 3/4 sugar
- 1 3/4 water
- 1 vanilla extract
- 2 fresh cranberries
- 1
Instructions:
1. Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved—but not boiling.
2. Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time.
3. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.
4. Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated.
5. Carefully transfer them to a baking sheet to dry—about an hour.
6. Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!
7. *Don’t forget to refrigerate your Cranberry Infused Vanilla-Orange Syrup for cocktail time!
Title: Worms in Dirt
Ingredients:
- 8 chocolate pudding
- 1/2
- 8
Instructions:
1. Mix pudding, Oreos and worms in a bowl.
2. Freeze for an hour or so.
3. Scoop in to see through cups and serve.
Title: Sweet or Savory Pate a Choux
Ingredients:
- 1 water
- 6 butter
- 1 sugar
- 1/8 salt
- 1 salt
- 5 3/4 flour
- 4 eggs
- 2
Instructions:
1. Preheat oven to 425 degrees F.
2. Boil water, butter and salt or sugar.
3. Remove from heat and add flour; stir quickly and return to heat.
4. Keep stirring until all flour is mixed in and dough forms a ball.
5. Move dough into the bowl of a stand mixer; let cool for 5-7 minutes.
6. With mixer on low, add eggs one at a time; make sure each egg is fully incorporated before adding another.
7. After all eggs are mixed in and dough is smooth, put the dough into a piping bag fitted with a round tip.
8. Pipe golfball size shapes, 2 inches apart on parchment lined sheet pan.
9. Wet a finger and smooth any points or they may burn.
10. Cook at 425 for 10 minutes, then drop temperature down to 350 and bake 10 more minutes or until golden brown.
11. Once they are removed from the oven, pierce them with a paring knife, or slice open to release steam.
Title: Chocolate and Key Lime Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 white vinegar
- 1/3 vanilla
- 1 cream cheese
- 1 sugar
- 1 egg
- 1/3 salt
- 1 key lime juice
- 1/8 key lime
- 1/4
Instructions:
1. In a bowl, beat cream cheese. Add key lime juice, zest, sugar, egg, salt. Mix well. Set aside.
2. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well.
3. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture and then top with more chocolate batter to cover the cream cheese.
4. Bake at 350º for 25-30 minutes.
5. Cool 10 minutes and remove from pan.
Title: World War 1 Cake
Ingredients:
- 4 white sugar
- 4 raisins
- 1 shortening
- 1 1/2 cinnamon
- 1 clove
- 1 1/2 nutmeg
- 1/2 ginger
- 1 1/2 allspice
- 1 salt
- 6 flour
- 1 currants
- 2 baking soda
- 1 cherries
Instructions:
1. In the evening, mix together the first 9 ingredients in a large pot. Bring 4 cups water to a boiling point. Pour hot water over mixture and boil for 5 minutes. Let stand overnight to cool.
2. Next morning, sift together twice the flour and baking soda, and stir into cold mixture. Add currants and cherries. Pour into 4 loaf pans, and bake at 325F for about 1 1/2 hours.
3. Cool completely, then wrap in foilwrap.
Title: Viennese Biscuits (Cookies)
Ingredients:
- 250 butter
- 1/2 icing sugar
- 1/2 plain flour
- 2
Instructions:
1. Cream butter and sugar thoroughly.
2. Add sifted drinking chocolate and flour.
3. Mix well to form a soft dough.
4. Pipe onto greased or lined oven trays using a 1cm star nozzle - or roll into small balls.
5. Bake at 180 degrees celsius for 20 minutes.
6. When cold, dust with icing sugar or extra drinking chocolate.
Title: Watkins Pumpkin Cream Cheese Muffins
Ingredients:
- 1 pumpkin
- 1 milk
- 1/3 eggs
- 3 vanilla
- 2 cinnamon
- 1 nutmeg
- 1 cream cheese
- 1 pumpkin
- 1 vanilla
- 1/2 sugar
- 1/3 Splenda sugar substitute
- 1 nutmeg
- 1/2 cinnamon
- 3
- 1/2
Instructions:
1. Cupcakes:
2. In a mixer bowl combine all dry ingredients and pumpkin mix on low speed. Then add milk,vanilla and eggs one at a time. Put mixer to medium speed for 2 minutes or until smooth.
3. Filling:
4. In the mixer bowl put cream cheese in and turn mixer on medium speed until smooth. Then add the egg, scrape sides of bowl and let egg and cheese mix together. Add pumpkin and whipping cream, then add the rest of dry ingredients. Put mixer on medium-high and let mix for 2-4 minutes or until smooth.
5. Pre-set oven to 350 degrees. Spray muffin pan with Watkins cooking spray, if you like dust with a bit of flour.
6. Depending on how deep your muffin pan is you put: this is layered.
7. 1-2 tbls of mix.
8. 2-3 tsps of filling.
9. 1-2 tbls of mix.
10. Put in oven for 30-45 minutes or until toothpic comes out clean.
Title: Cherry and Lemon Torte
Ingredients:
- 20 cherries
- 1/2 plain flour
- 250 baking powder
- 2 1/2 eggs
- 225 lemon, zest of
- 2 butter
- 3
- 1
- 115
Instructions:
1. Preheat oven to 350*F.
2. (160*C).
3. Mix the cherries and lemon juice in a bowl.
4. Line the base of a 23cm round cake tin with non stick baking parchment paper, and butter the sides.
5. Sift flour and baking powder with a pinch salt.
6. Whisk sugar with the eggs until mixture is pale and thick (4-5 minutes).
7. Fold in the flour and lemon zest in two batches with a metal spoon, alternating with the butter.
8. Spoon the batter into the tin, and smooth over.
9. Scatter the cherries and their juice higgledy piggledy over the batter.
10. Sprinkle the extra sugar over the top.
11. Bake for 1 hour, just until firm to the touch.
12. If need be, cover with foil halfway through to prevent over browning.
13. Cool for 10 minutes, then turn out and serve warm or cold.
14. Don't be dismayed if the torta has sunk in the center- this is the best bit, moist and juicy.
15. You may subsitute the golden castor sugar with plain white sugar.
Title: Gina's Sinsational Chocolate Pound Cake
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 3 eggs
- 5 all-purpose flour
- 1 table salt
- 2 3/4 baking powder
- 3/4 vanilla extract
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F. Butter a 10-inch Bundt pan and dust with cocoa powder.
2. In a large bowl of a stand mixer, add the butter and the sugar. Using the paddle attachment, cream together until light and fluffy and the volume has increased. Add the eggs and egg yolk, 1 at a time, beating after each addition.
3. In another mixing bowl, whisk together the flour, cocoa powder, the salt, and baking powder.
4. Add the dry ingredients alternatively with the buttermilk to the butter and egg mixture ending with the flour. Stir in the vanilla and pour the batter into the prepared Bundt pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack before turning out onto a serving plate and slicing.
5. Glaze:
6. Add the chocolate to a medium-sized bowl. In a small saucepan over low heat, add the cream and bring to a low simmer. Pour the cream over the chocolate and add the corn syrup. Once the chocolate melts, whisk together to combine. Drizzle over the cake and serve.
Title: Pomegranate Orange Tart With Pistachio Shortbread Crust
Ingredients:
- 1/4 pistachios
- 1 all-purpose flour
- 1/4 powdered sugar
- 1/4 salt
- 5 butter
- 2 canola oil
- 1/2 blueberries
- 2 pomegranate juice
- 1/3 granulated sugar
- 3 cornstarch
- 2 vanilla extract
- 1 cream of tartar
- 3 salt
- 1/2 granulated sugar
- 1/4 water
- 1/8
- 3/4
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350.
2. Place pistachios in a food processor. Process until almost ground. Add flour, powdered sugar and 1/4 teaspoon salt to processor. Pulse to combine. Add butter. Drizzle with oil. Pulse until mixture resembles coarse meal. It will be slightly "sandy".
3. Press mixture into bottom and up sides of a 9 inch removable bottom tart pan coated with baking spray. Bake at 350 degrees for 25 to 30 minutes or until golden. Cool completely.
4. Place blueberries in a medium saucepan. Mash with a potato masher. Add juice, 1/3 cup sugar, and cornstarch, stirring with a whisk. Bring to a low boil over medium high heat, stirring frequently. Reduce heat; simmer 1 minute or until thickened, stirring constantly.
5. Place egg yolks in a medium bowl. Add 1/2 cup hot juice mixture to yolks, stirring with a whisk. Pour egg mixture into pan, bring to a boil over medium low heat. Cook 1 minute or until bubbly and thick, stirring constantly.
6. Remove from heat. Strain through a sieve into a bowl. Stir in rind.
7. Place bowl in a larger ice-filled bowl for 20 minutes or until cooled, stirring occasionally. Pour mixture into crust. Cover and chill 3 hours or until set.
8. Place egg whites in a large bowl. Add vanilla, cream of tartar, and 1/8 teaspoons salt. Beat with mixer at high speed until soft peaks form.
9. Combine 3/4 cup sugar and 1/3 cup water in a saucepan. Bring to a boil. Cook, without stirring, until a candy thermometer registers 250.
10. Gradually pour hot sugar syrup in a thin stream over egg whites, beating a medium-low speed, then at high speed until stiff peaks form.
11. Spread meringue over tart. Garnish with pomegranate arils.
Title: Nut and Poppy Seed Kolachki
Ingredients:
- 1/2 oleo
- 2 1/2 flour
- 1 cream cheese
- 2/3 sugar
- 1 ground walnuts
- 16 poppy seeds
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. DOUGH:
3. Mix oleo, flour, and cream cheese together; refrigerate 2 hours.
4. FILLING:
5. Mix together 2/3 cup of sugar with either the walnuts or poppy seed. Beat egg whites until stiff; add to filling mixture.
6. Remove dough from refrigerator; roll out on powdered sugar surface.
7. Cut into 2 inch strips; fill.
8. Fold both sides in over the filling.
9. Cut and bake folded side down.
10. Bake 10-15 minutes. Cool on wire racks.
11. Store tightly covered; dust with powdered sugar before serving.
12. Bake at 350 degrees.
Title: Chocolate Coconut Mounds Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sugar
- 1 1/3 milk
- 1 mini marshmallows
- 1 coconut
- 2 1/2 milk
- 14 butter
- 1/2 margarine
- 1/2 sugar
- 1 chocolate chips
- 1
Instructions:
1. Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
2. During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows.
3. Watch closely, it burns easily.
4. Remove from heat and stir in coconut.
5. Pour over cake as soon as it comes out of the oven.
6. For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar.
7. Add chocolate chips and stir until they are melted.
8. Pour over second layer of cake and refrigerate overnight.
Title: Chocolate Turtle Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 evaporated milk
- 1 1/3 butter
- 1 pecans
- 1/2 chocolate chips
- 3/4
- 2
- 1
Instructions:
1. Prepare cake mix as directed.
2. Pour 1/2 of the batter in a 13x9 inch pan.
3. Bake at 350 for 15 minutes.
4. Remove and let cool.
5. In a double boiler, add caramels, milk and butter and stir constantly till melted.
6. Pour melted caramel over cooling cake.
7. Sprinkle on top 1 cup of pecans& chocolate chips.
8. Pour remaining batter on top and bake for an additional 20 minutes.
9. Enjoy.
Title: Individual Milk Chocolate & Fudge Cheesecakes
Ingredients:
- 100 butter
- 75 butter
- 100 vanilla pod
- 30 mascarpone
- 1/2 sugar
- 125
- 15
- 45
- 75
Instructions:
1. Combine the biscuits and melted butter. Press onto the base of 3 ramekins.
2. Place the chocolate, the butter and vanilla pod seeds in a heatproof bowl atop simmering water until melted. Set aside to cool slightly.
3. In another bowl, mix together the cream cheese, sugar and double cream to a smooth consistency using an electric whisk.
4. Combine the cream mixture with the chocolate mix, again, using an electric whisk if necessary. Gently stir in the fudge.
5. Spoon the mixture over the biscuit bases and chill for 18-24 hours before serving cool.
Title: Chinese Marble Cookies
Ingredients:
- 1 vegetable shortening
- 1 sugar
- 1 egg
- 2 flour
- 1/2 salt
- 1/2 baking soda
- 1/2 cream of tartar
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Beat the shortening with sugar and egg until light and fluffy.
3. Add egg, then vanilla.
4. Add dry ingredients and beat until well combined.
5. Add chocolate a little at a time, cutting in with a knife. Do not stir.
6. Form dough into balls and place on an ungreased cookie sheet. Flatten with the bottom of a sugar-coated glass.
7. Bake 8 to 10 minutes until lightly golden.
8. NOTE: I find these a bit salty, i will have to reduce the salt next time. Baked them for 15min.
Title: Eggless Chocolate Pudding/Pie Filling
Ingredients:
- 2/3 sugar
- 1/4 cornstarch
- 3 salt
- 1/4 milk
- 1 2/3 butter
- 2 vanilla
- 1
Instructions:
1. Combine dry ingredients and gradually stir in milk.
2. Cook over medium heat, stirring constantly.
3. Bring to a slow boil, and stir constantly one minute.
4. Remove from heat, and stir in butter and vanilla.
5. Fill dessert dishes or pie shell, and chill until cool.
6. Makes 4-6 pudding servings or filling for 8" pie.
Title: Sugar Cookies, if It Has to Come to That
Ingredients:
- 4 flour
- 1 1/2 sugar
- 2 baking powder
- 1/2 - 1 nutmeg
- 1 butter
- 2 eggs
- 1 vanilla
- 1/2
Instructions:
1. Mix flour, sugar, baking powder, nutmeg and butter in bowl until fluffy.
2. In a measuring cup, beat eggs and vanilla. pour in cream until the combined liquids reach the 1 cup mark.
3. Stir into mix.
4. Roll out on floured board. Cut out.
5. Bake at 375°F for 8 minutes.
6. Cool and frost.
Title: Carrot Cake With Hot Glaze
Ingredients:
- 2 sugar
- 1 1/2 carrots
- 2 self-rising flour
- 2 pecan pieces
- 2 eggs
- 4 ground cinnamon
- 1 salt
- 1 sugar
- 1 orange
Instructions:
1. Cream 2 cups sugar and oil. Add eggs one at a time. Add carrots, flour and salt and stir. Stir in nuts and bake in 8-inch tube pan for 1 hour and 15 minutes at 350°F
2. Hot Glaze: Heat orange juice and 1 cup sugar. Bring to a full boil. Turned baked cake upside down on serving plate, Slowly spoon flilling over top and sides of cake. Repeaat until all glaze has soaked in cake.
Title: Pink Lemonade Cake
Ingredients:
- 1 vanilla ice cream
- 1 sugar
- 1
- 5 -6
- 4
- 2
Instructions:
1. Cut cake in half crosswise.
2. Mix ice cream and 1/3 cup lemonade concentrate and food coloring to desired pinkness. Spread on bottom layer of cake. Place top of cake on and freeze 2-3 hours.
3. Whip cream and sugar and remaining pink lemonade concentrate until stiff. Sometimes I have also added some pinkness here.
4. Remove cake from freezer and frost with the whipped cream mixture.
5. Return to freezer.
6. This can be done a day ot two ahead of time.
Title: Coconut Fudge Cups
Ingredients:
- 1/4 butter
- 3 cream cheese
- 3/4 flour
- 1/4 powdered sugar
- 2 vanilla
- 1/2 sugar
- 2/3 flaked coconut
- 2/3 butter
- 1/3 egg
- 2
- 1
Instructions:
1. Heat oven to 350.
2. Mix butter and cream cheese in large bowl. Stir in remaining cookie ingredients.
3. Pat 1" ball of dough in bottom and up side of each of 24 small ungreased muffin cups (1-3/4" x 1").
4. Prepare filling by mixing all ingredients. Spoon about 2t filling into each cup. Bake 18-20 min or till almost no indent remains when filling is.
5. touched lightly.
6. Cool slightly. Remove carefully from muffin cups.
Title: Caramelised Fruit and Coconut Marshmallow Kebabs
Ingredients:
- 1 pear
- 1 orange
- 12 black grapes
- 1 kiwi fruit
- 12 marshmallows
- 2 rum
- 2 brown sugar
- 4
Instructions:
1. Thread fruit and marshmallow pieces onto skewers.
2. Combine rum and brown sugar and brush onto fruit.
3. Grill or barbeque for a few minutes until warm and caramelised.
Title: Egg Nog Cake
Ingredients:
- 1 light brown sugar
- 1 ground nutmeg
- 2 1/2 cream cheese
- 2 Splenda granular
- 1 ground cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease and flour two 9-inch round cake pans.Season with brown sugar on both pans.
3. Prepare cake mix batter according to package directions,adding 1 1/2 cups egg nog,malted milk powder and nutmeg before mixing.Pour into prepared pans.Bake for 30 minutes or until wooden pick inserted in center comes out clean.Cool completely,remove cakes from the pans and cut in half.
4. To make a filling,mix together the cream cheese,coconut extract and splenda sweetener in a medium mixing bowl,stir in remaining egg nog.
5. Reserve 1 cup of this mixture and spread the rest between the cooled cake layers.Fold whipped topping into the remaining filling,frost the outside of the cake.Sprinkle with cinnamon over the top of the frosted cake.
6. Refrigerate from 1 to 3 days before serving.
Title: Alternative Bundt Cake Glaze Using Sweetened Condensed Milk
Ingredients:
- 1/2 butter
- 1 sweetened condensed milk
- 3 vanilla
- 1
Instructions:
1. Over medium heat, whisk the butter, condensed milk and egg yolks together. Whisk constantly until just before boiling ( this can burn quickly).
2. Immediately pour into chilled bowl. When just slightly warm, whisk in the vanilla.
3. Pour over bundt cake.
Title: Chopped Apple Salad
Ingredients:
- 1 apple
- 1 celery
- 1 raisins
- 1/2 lemon juice
- 1 low-fat vanilla yogurt
- peanut butter
Instructions:
1. Combine apple, celery, raisins, and a few squirts of lemon juice in a bowl. Set aside.
2. In a small bowl, mix vanilla yogurt and peanut butter until well-blended and smooth.
3. Pour the yogurt-peanut butter mixture over the apple mixture. Stir gently to coat.
4. Refrigerate for a few hours before serving.