lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Cream Spritz Cookies
Ingredients:
- 1 butter
- 1 cream cheese
- 1/2 sugar
- 1/2 vanilla
- 1/4 all-purpose flour
- 2
Instructions:
1. Beat butter and cream cheese in a large mixing bowl until well combined.
2. Add sugar, almond extract, and vanilla.
3. Beat till combined.
4. Beat in flour.
5. Cover and chill dough for 30 minutes or till easily worked but not too stiff.
6. Pack dough into a cookie press.
7. Force dough through press onto ungreased cookie sheets.
8. Sprinkle with almonds.
9. Bake in a 375° oven for 8-10 minutes or till edges of cookies are firm but not brown.
10. Remove cookies and cool on wire racks.
Title: Phyllis Bailey's Raisin Cookies
Ingredients:
- 1 egg
- 1/2 milk
- 1 sugar
- 1/2 butter
- 1 baking soda
- 3 1/2 flour
- 3 baking powder
- 1 vanilla
- 1 raisins
- 1/2 sugar
- 1/2 water
- 1 flour
Instructions:
1. Mix together the egg and the milk and blend this together with the rest of the cookie ingredients. Chill the dough overnight.
2. The next day: Combine the raisins, sugar, water and flour in a saucepan and cook until thick. Remove from heat and allow to cool.
3. When ready to use the dough, roll out until about 1/8th inch thick.
4. Cut with 2 1/2 inch round cutter. Place a teaspoon of the raisin mixture in the center of the circle and cover with another circle. Press the edges together with a fork.
5. Bake at 425 degrees for 6-10 minutes.
Title: Chocolate Chocolate Chip Cookies, Diabetic
Ingredients:
- 1/2 margarine
- 1/2 Splenda sugar substitute
- 1/4 vanilla extract
- 1 all-purpose flour
- 1 baking soda
- 3 salt
- 1/2 skim milk
- 1/8
- 2
- 1/3
Instructions:
1. .Heat oven to 350°F
2. In medium bowl, beat margarin, egg and vanilla until light and well combined.
3. Stir together Splenda, flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
4. Stir in small chocolate chips.
5. Drop by teaspoonfuls onto ungreased cookie sheet.
6. Bake 7 to 9 minutes or just until set (do not over bake).
7. Remove from cookie sheet to wire rack.
8. Cool completely.
Title: Peanut Butter Surprises
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1 light brown sugar
- 1 egg
- 1 pure vanilla extract
- 1
- 10
Instructions:
1. Combine flour, baking soda, and salt in a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, beat until well combined. Add peanut butter, and beat until combined.
2. Add the flour mixture all at once, and bat on low speed until just combined. Add the peanuts; beat until combined. Wrap dough in plastic wrap and chill in refrigerator for at least 2 hours.
3. Preheat oven to 450. Pinch off 2 T of dough, and make a well in your hand with the dough. Place one chunk of chocolate in the center, and enclose with the dough to cover completely. Roll dough into about a 1 3/4 in ball with your hands.
4. Place the ball of dough on the baking sheet adn repeat, placing cookies about 2 inches apart. Press 2 peanut halves into the top of each cookie.
5. Bake until cookies are golden, 16-18 minutes, rotating the pans halfway through. Remove from the oven; tranfer cookies to a wire rack to cool slightly.
Title: Summer fruit on the BBQ
Ingredients:
- 4 plums
- 2 nectarines
- 1 raspberries
- 1/4 sugar
Instructions:
1. Cut two squares of heavy foil (roughly 8x8).
2. Divide the fruit between the 2 foil squares.
3. Drizzle each with the liqueur evenly.
4. Seal the foil packets tightly.
5. Place on grill, turning once, for 15-20 minutes.
6. Open carefully because steam will rise!
7. Sprinkle with sugar to taste.
8. Tastes wonderful over ice-cream and the flavors get stronger over time.
9. ENJOY!
Title: White Chocolate Risotto
Ingredients:
- 4 milk
- 1/2 sugar
- 3 vanilla
- 2 butter
- 1 arborio rice
- 1/8 white chocolate
- 1 salt
Instructions:
1. Bring the milk, sugar and vanilla to a simmer over low heat.
2. Heat 1 tablespoos of the butter in a separate, large saucepan over medium heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes.
3. Begin adding the hot milk 1/2 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 30 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk.
4. Remove the risotto from the heat and stir in the remaining butter, salt to taste and chopped chocolate. Top with shaved chocolate, fruit, whipped cream or nuts.
Title: Mom Snyder's Cut out Christmas Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1/4 baking soda
- 5 flour
- 1 cream of tartar
Instructions:
1. Cream butter and sugar.
2. Add beaten eggs.
3. Sift flour, baking soda and cream of tartar together.
4. Add dry ingredients to wet (flour mix to butter mix); mix together.
5. Chill several hours or overnight (cover dough with plastic wrap).
6. Use a mixture of 1 cup flour and a 1/2 cup powdered sugar to dust work surface and rolling pin.
7. Preheat oven to 350°F.
8. Roll out to desired thickness, cut out and decorate with colored sugar or jimmies.
9. Bake 10-12 minutes or until lightly browned.
10. Remove from pan and cool on brown paper (we always used brown paper bags-cut open and laid plain (inside) side up.
11. Use all scraps and re-roll dough until used up.
12. Store in sealed containers.
Title: Baklava - An Indian Milk Sweet In Sugar Syrup
Ingredients:
- 1 milk
- 1/2 semolina
- 200 butter
- 500 sugar
- 1 water
- 2 vanilla essence
- 4
- 1
Instructions:
1. Heat a pan on medium flame.
2. Add butter.
3. Once it melts, add vermicelli to it.
4. Stir-fry it until it turns golden brown.
5. Remove from heat.
6. In an oven proof tray, spread half of the fried vermicelli.
7. In another pan, add the milk, essence and semolina.
8. Mix it until the mixture is like a thick syrup.
9. Add the chopped nuts.
10. Cool it for 5 minutes.
11. Pour it over the vermicelli spread in the tray.
12. Allow it to set.
13. Spread the rest of the vermicelli over it.
14. Bake in an oven for 10-12 minutes or till the top browns.
15. In the pan, add the sugar, water and orange rind with a little vanilla essence.
16. When the syrup boils, cool it.
17. Pour it over the vermicelli on top.
18. Press on the sides so that the syrup is absorbed inside the sweet.
19. Cut into equal sized squares.
20. Serve warm.
21. If it remains, you can refrigerate it for 5 days, but make sure you warm it up in the oven before serving.
22. It has to be had"hot" to be relished!
Title: Cream Cheese Pound Cake
Ingredients:
- 1 margarine
- 1/2 butter
- 8 cream cheese
- 3 sugar
- 1 vanilla
- 1/4 salt
- 6 eggs
- 3 cake flour
Instructions:
1. Cream butter, margarine, sugar, cream cheese until smooth and fluffy.
2. Stir in salt and vanilla.
3. Add eggs one at a time beating well after each one is added.
4. Add Flour mixing well.
5. Put in tube pan and put in cold oven and set temp at 325°F.
6. Bake for 1 1/2 hours or longer as needed.
Title: Easter Ice Cream Nests
Ingredients:
- 18 miniature marshmallow
- 1/2 butter
- 1 light corn syrup
- 1 vanilla ice cream
- 1 1/2
- 1/4
Instructions:
1. GREASE 6 muffin cups.
2. MICROWAVE 12 Nestlé Nesteggs in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 50 seconds; STIR. The Nesteggs may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
3. COMBINE marshmallows, butter and corn syrup in medium bowl. Microwave on HIGH power for 15 seconds. Stir until marshmallows are almost melted. Add melted chocolate, cereal and coconut; mix well.
4. PRESS mixture onto bottoms and up sides of prepared muffin cups. Refrigerate for 1 hour. Remove chocolate nests carefully with a small spatula. Let stand at room temperature for 10 to 15 minutes.
5. PLACE small scoop of vanilla ice cream inside each nest. Top each with 1 whole Nestlé Nestegg; drizzle with chocolate syrup.
Title: Banana Fritters With Brandy Sauce
Ingredients:
- 1 flour
- 2 baking powder
- 1 salt
- 1/4 sugar
- 1 egg
- 1/3 milk
- 2 shortening
- 2 -3 firm bananas
- 1/2 sugar
- 2 cornstarch
- 1/4 salt
- 2 boiling water
- 4 butter
- 2 brandy
- 1/4 ground nutmeg
Instructions:
1. Sift together the flour, baking powder, salt and sugar.
2. Combine the egg, milk and melted shortening; add the liquids to the dry ingredients and mix until smooth.
3. This will make a very stiff batter, but it will remain refreshingly crisp for some time after it's been cooked.
4. Cut each of the bananas into 3 chunks, dust with flour and coat with the fritter batter.
5. Fry in hot deep oil (375 F) until golden brown, turning often.
6. Drain on paper towels.
7. To Make Brandy Sauce:
8. Measure the sugar, cornstarch and salt into a saucepan.
9. Gradually add the boiling water, stirring constantly.
10. Simmer over low heat for about 5 minutes, or until clear and thickened.
11. Remove from the heat and stir in butter, brandy and nutmeg.
12. Serve warm over banana fritters.
Title: Banana Cupcakes With Honey-Cinnamon Frosting
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 sugar
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1 1/2 banana
- 1 eggs
- 2 pure vanilla extract
- 1/2 confectioners' sugar
- 1 1/4 unsalted butter
- 1/2 honey
- 1 ground cinnamon
- 1/8
Instructions:
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
4. Honey-Cinnamon Frosting: In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.
Title: Chocolate Chip Cookie Cake!
Ingredients:
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 8 unsalted butter
- 1 light brown sugar
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Before you start.
2. Be sure an adult is nearby to help.
3. Preheat an oven to 350°F Grease an 8-inch round cake pan with butter. Sprinkle some flour in the pan and shake and tilt the pan to coat the bottom and sides evenly. Turn the pan upside down and tap out the extra flour.
4. Make the dough.
5. In a small bowl, using a wooden spoon, stir together the flour, baking powder and salt.
6. In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy, about 3 minutes, Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium speed until blended.
7. Turn off the mixer and add the flour mixture. Beat on low speed just until blended. Using the wooden spoon, stir in the chocolate chips.
8. Fill the pan and bake the cake.
9. Scrape the dough into the prepared pan, spreading it evenly with the rubber spatula. Put the pan in the oven and bake until a toothpick inserted into the center comes out with a few crumbs clinging to it, about 30 minutes.
10. Using oven mitts, remove the pan from the oven and set it on a wire rack to cool for 30 minutes. Run a table knife around the edge to loosen the cake.
Title: Land O' Lakes Chocolate Butterfluff
Ingredients:
- 3/4 salted butter
- 1 granulated sugar
- 4 vanilla
- 2 eggs
- 4
Instructions:
1. Melt chocolate, cool and set aside.
2. Cream butter thoroughly.
3. Add sugar gradually, beating until light and fluffy.
4. Add chocolate, vanilla and eggs.
5. Beat 3 minutes until smooth and thick.
6. chill or freeze.
Title: Bunuelos With Orange Syrup
Ingredients:
- 1 brown sugar
- 1 cinnamon
- 1 water
- 1 flour
- 4 sugar
- 1 salt
- 2 baking powder
- 2 cinnamon
- 1/4 vegetable shortening
- 2 water
- 3/4
Instructions:
1. combine the brown sugar and cinnamon in a small heavy saucepan. add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup.
2. remove from the heat and set aside.
3. rewarm if necessary before serving time.
4. for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl.
5. add the shortening and mix with your fingertips to combine.
6. stir in the orange juice and water, working the liquids into the dough until a sticky ball forms.
7. dust a counter or pastry board with flour and knead the dough vigorously for 1 minute.
8. the mixture should be earlobe soft and no longer sticky. let the dough rest, covered with a damp cloth for 15 minutes.
9. divide the dough into 12 to 14 balls, each about the size of a golf ball. cover the balls with the damp cloth and let them rest for another 15-30 minutes.
10. if not for use immediately, the dough can be refrigerated for up to 4 hours.
11. dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick.
12. trim any ragged edges and discard them.
13. To avoid toughening the dough roll it out only once.
14. cover the bunuelos with the damp cloth. don't stack the dough circles, because they might stick together.
15. pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth. heat the oil to 375.
16. gently drop the first bunuelo into the hot oil. after sinking in the oil briefly, it should begin to puff and rise back to the surface.
17. avoid spooning oil over the top of the frying bread, as it will balloon too much.
18. when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs.
19. cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels.
20. repeat the frying process with the remaining dough.
21. drizzle the syrup over the bunuelos and serve immediately.
Title: White Devil Cake
Ingredients:
- 1 sour cream
- 1 milk
- 1/8 eggs
- 3 canola oil
- 2/3 orange zest
- 2 orange zest
- 2
- 1 - 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 2 (9") pans and line with wax paper.
3. Combine cake mix, sour cream, milk, eggs and oil, beat 3 minutes on medium speed till light and fluffy.
4. Add orange zest to cake batter and mix lightly.
5. Pour batter into both prepared pans and bake in 350 degree oven for 25- 28 minutes.
6. Place on racks for 15 minutes before removing pans, leave on racks until completely cooled.
7. Stir remaining orange zest into whipped vanilla frosting and frost cake. Let sit for at least 2 hrs before serving.
Title: Thai Style Fried Bananas
Ingredients:
- 5 bananas
- 2 self-rising flour
- 1/2 water
- 2 salt
- 1 roasted sesame seeds
- 1
Instructions:
1. Peel the bananas and cut the very end off both sides then cut the banana in half and then again lengthwise.
2. Sift the self-rising flour, the rice flour and salt into a bowl. Add enough water to make a smooth batter then mix in the roasted sesame seeds.
3. Heat vegetable oil in a wok or deep fryer to 375 degrees Fahrenheit. Dip each banana piece into the batter until fully coated then fry a few pieces at a time until crisp and golden. Remove the banana pieces with a large slotted spoon or a wire basket and drain on some paper towels.
4. You can enjoy the banana pieces either hot or at room temperature as is, or by dipping them into golden or maple syrup.
Title: Chocolate Bliss Bites
Ingredients:
- 1/2 sugar
- 1/2 salt
- 1 cream of tartar
- 3 vanilla extract
- 1/8 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 300 degree F.
2. Line 2 baking sheets with foil.
3. In a small bowl, sift together cocoa, salt, and 1/4 cup of sugar.
4. In a Large bowl, with electric mixer at medium-speed, beat egg whites and cream of tartar until soft peaks form. Beat in remaining 1/4 cup of sugar, 1 tablespoon at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.
5. Drop by rounded teaspoonfuls about 1" apart onto prepared baking sheets. Bake 25 minutes for soft, chewy cookies or 40 minutes for crisp ones. Dust cooled cookies with confectioners sugar.
Title: Maltese Peach and Almond Crumble
Ingredients:
- 2 white flour
- 3/4 wheat flour
- 2 olive oil
- 1 white sugar
- 1 vanilla extract
- 1/4 baking powder
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine the peach slices and apple juice in a large saucepan and place over medium heat. Cover and cook for 7–10 minutes (cooking time will depend on the ripeness of the peaches) until just tender, drain. In a bowl, combine the almond meal, flours, olive oil, sugar, vanilla extract and baking powder. Mix together by rubbing with your finger tips until it resembles fine breadcrumbs.
3. Grease the sides of an 8 cup oven dish. Arrange the cooked peaches in the base, top with the flour and almond mixture, and cook for 35–40 minutes until golden.
4. Serve hot or cold with yoghurt or ice-cream.
Title: Crustless Low Carb Pumpkin Pie
Ingredients:
- 1 fresh pumpkin
- 3 pumpkin puree
- 3/4 eggs
- 1/2 Splenda Sugar Blend for Baking
- 1 salt
- 1/4 cinnamon
- 3/4 cloves
- pumpkin pie spice
- heavy cream
Instructions:
1. Mix all ingredients together.
2. Pour into a well sprayed pie pan.
3. Bake at 350' for 30 to 40 minutes.
4. NOTE: DO NOT use Splenda packets -- trust me on this one!
Title: Shortcut Carrot Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 carrots
- 1 1/3 crushed pineapple
- 2 pecans
- 1 cream cheese
- 1 powdered sugar
- 2 Cool Whip Topping
- 2
- 1
Instructions:
1. PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.
2. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
3. Pour into 2 (9-inch) square baking pans.
4. Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
5. MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
6. Stir in whipped topping until well blended.
7. PLACE 1 cake layer on serving plate.
8. Spread with 1-1/2 cups of the cream cheese mixture.
9. Carefully place second cake layer on top of first cake layer.
10. Frost top and sides of cake with remaining cream cheese mixture.
11. Garnish with remaining 1/4 cup pecans.
12. Refrigerate until ready to serve.
Title: Pumpkin Crisp Plus Lower Fat Variations
Ingredients:
- 1 pumpkin
- 1 eggs
- 3 salted butter
- 1 sugar
- 1 powdered sugar
- 1 cinnamon
- 1 evaporated milk
- 1 Cool Whip
- 1 cream cheese
- 8
Instructions:
1. Mix together; Evaporated milk, pumpkin, eggs, sugar, cinnamon. Pour into a greased 9x13 pan.
2. Sprinkle cake mix over top.
3. Melt butter. Pour slowly over top of cake mix. Checker pattern works well.
4. Cook 1 hour @ 350 degrees. Cool 2 hours before icing.
5. Mix with a mixer, cool whip, cream cheese, and powdered sugar until smooth. Spread on top.
6. Optional topping- pecans, or walnuts.
7. Refrigerate.
8. Not as good if made ahead of time. The cake mix becomes soft. Best the same day. Or make the night before.
9. Less fat variations.
10. (Sub 2 egg whites and 1 whole egg).
11. (3/4 cup sugar).
12. (1/2 cup powdered sugar).
13. (fat free evaporated milk ).
14. (1/2 tub cool whip).
15. (4 oz cream cheese).
Title: Chinese Cookie Confections
Ingredients:
- 6
- 2
- 1
Instructions:
1. MELT bits over hot, not boiling, water.
2. REMOVE from heat and stir in noodles and nuts.
3. DROP by teaspoonfuls onto a cookie sheet covered with wax paper.
4. REFRIGERATE until set.
5. STORE in a tightly covered tin in the refrigerator.
6. Will keep several weeks without freezing; or will freeze.
7. **These may also be made with a mixture of half chocolate and half butterscotch bits for a different flavor.
Title: Choco-Dot Pumpkin Cake (1975)
Ingredients:
- 2 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/2 ground cinnamon
- 1/2 ground cloves
- 1/4 ground allspice
- 1/4 ground ginger
- 2 sugar
- 4 eggs
- 2 canned pumpkin
- 1 chocolate chips
- 1 1/2 white chocolate chips
- 2
- 1
Instructions:
1. Combine the first 9 ingredients and set aside.
2. Blend the eggs,canned pumpkin, vegetable oil and Bran Flakes well in large mixing bowl.
3. Beat on low speed with mixer until the oil is completely incorporated into the mixture.
4. Gradually add the flour mixture.
5. When well blended, add the chocolate morsels white chocolate chips and chopped nuts.
6. Gently mix until well blended.
7. Pour into prepared pan (Bundt or Tube pan that has been greased).
8. Bake at 350 degrees for 1 hour and 10 minutes.
9. Cool in pan on a wire rack and turn out on serving plate.
Title: Hot Curried Fruit
Ingredients:
- 29 golden raisin
- 29 butter
- 29 brown sugar
- 20 curry powder
- 3/4
- 1/4
- 1/2
- 1
Instructions:
1. Melt butter in small pot, then add brown sugar and curry powder, stirring over low heat until sugar is dissolved.
2. Combine all fruits in a 2 1/2 quart dish, then pour curry sugar mixture over fruit, tossing gently to coat.
3. Cover dish and bake at 400 degrees for 30 minutes.
Title: Decadent White Chocolate Brownies W/Almond
Ingredients:
- 6 butter
- 1/4 eggs
- 2 sugar
- 1/2 flour
- 1 baking powder
- 1/4 salt
- 1/8 vanilla
- 1 shortening
- 1/4
- 1
Instructions:
1. In top of double-boiler, combine 4 candy bars and butter, bring water in pan below to a boil, reduce heat to low, and cook til candy melts, stirring, set aside to cool.
2. Beat eggs on medium til thick and lemon-colored.
3. Gradually add sugar, beating well.
4. Combine flour, baking powder and salt; add to egg mixture, mixing well.
5. Stir in cooled candy mixture and flavorings.
6. Coarsely chop remaining candy bars, and stir into batter.
7. Pour batter into a greased 8" square baking pan.
8. Bake at 350º for 25 minutes or until lightly browned.
9. Cool on wire rack.
10. Combine semi-sweet chocolate and shortening in small saucepan.
11. Cook over low heat, stirring, til chocolate melts.
12. Drizzle over brownies.
13. Chill until chocolate hardens.
14. Cut into 16 squares.
Title: Peanut Butter Brownies With a Twist
Ingredients:
- 2 baking powder
- 1/4 salt
- 1/4 walnuts
- 1/2 unsalted butter
- 2 sugar
- 1/4 peanut butter
- 1 eggs
- 1/4
- 2
Instructions:
1. Stir together corn flakes, baking powder, salt and nuts. Set aside.
2. In 2-quart saucepan, melt chocolate and butter over very low heat, stirring constantly. Remove from heat.
3. Add sugar and peanut butter to the chocolate mixture; stir until combined.
4. Add eggs and beat well.
5. Stir in cereal mixture.
6. Spread in 9 x 9 x 2-inch baking pan coated with cooking spray.
7. Bake at 350° F about 30 minutes or until done. Cut into bars when cool.
Title: Microwave Banana Bread Pudding
Ingredients:
- 1 banana
- 1 brown sugar
- 2 cinnamon
- 1 milk
- 1 yogurt
- 75 egg
- 1 vanilla
- 1/2
Instructions:
1. Put bread cubes in a microwave safe bowl.
2. Sprinkle the sugar and cinnamon on the bread and mix.
3. Slice the banana into the bowl and mix.
4. Warm the milk for one minute on high in the microwave, and pour into bread mixture.
5. Mix yogurt with vanilla and egg, and pour into bread mixture. mix well.
6. Press down so all bread is moist.
7. Microwave on high for 3-4 minutes, depending on microwave strength.
Title: Grapes with Sour Cream and Brown Sugar
Ingredients:
- 1 seedless grapes
- 1 sour cream
- 2 light brown sugar
Instructions:
1. Wash grapes and remove from stems.
2. Chill.
3. Whisk sour cream in a small bowl.
4. Place grapes in serving dishes.
5. Spoon sour cream over grapes and sprinkle with brown sugar.
Title: Fabulous Apple Pie Cake
Ingredients:
- 1/2 margarine
- 3/4 sugar
- 1 egg
- 1 flour
- 1 baking powder
- 1 ground cinnamon
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1/8 vanilla
- 2 apples
- 1/2 pecans
Instructions:
1. Thoroughly grease a 9-inch pie pan.
2. Melt margarine, remove from heat and blend with sugar and egg.
3. Mix in flour, baking powder, cinnamon, salt, nutmeg, cloves, vanilla, apples and pecans.
4. Spread into pan.
5. Bake in a preheated 350° oven for 40 to 45 minutes.
6. Serve warm with ice cream.