lumicero/recipes-ing2inst huggingface dataset:
Title: Carob Oat Brownies
Ingredients:
- 1/2 butter
- 1 egg
- 1 vanilla
- 1 lemon peel
- 1 dates
- 1 carob powder
- 1/3 rolled oats
- 1 wheat germ
- 1/2 baking powder
- 1/2 ground allspice
- 1 nutmeg
- 1/2 cinnamon
- 1/2 milk
- 1/2
- 1/3
Instructions:
1. Combine butter and egg and beat well. Add vanilla, orange peel, lemon peel, dates and carob powder and combine thoroughly.
2. In a separate bowl, stir together oats, flour, wheat germ, baking powder and three spices. Combine the two mixes, add milk and beat until blended.
3. Spread batter in a 10x12 inch rimmed baking dish. Sprinkle with carob chips or nuts. Bake 25 minutes in a 350 degree oven. Cool on rack. Cut into squares.
Title: So Easy Homemade Icing
Ingredients:
- 2 powdered sugar
- 2 1/2 shortening
- 3/4 water
- 1/8 salt
- 1 1/2 vanilla extract
Instructions:
1. Add salt to the water.
2. Mix shortening & powdered sugar together, add the water a little bit at a time. Continue to cream until you get the consistency you like.
3. Add the extract a couple drops at a time until you get the flavor you like.**This recipe makes alot of icing, so refrigerate what you don't use.
Title: Neapolitan Refrigerator Sheet Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 egg
- 2 - 2 1/2 instant vanilla pudding
- 1 milk
- 1 1/2 vanilla
- 1
Instructions:
1. Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature.
2. Mix cake according to package directions and bake in a 9x13" pan.
3. Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes.
4. Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator.
5. Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.
Title: Raspberry Amaretto Pound Cake Pudding
Ingredients:
- 3 -4 Amaretto
- 3 -4 vanilla instant pudding mix
- 1 frozen sweetened raspberries
- 1/2 walnuts
- 2
- 1/2
Instructions:
1. Break the cake into kinda small chunks, but not crumbs, and place in an appropriate container.
2. Sprinkle Amaretto over top and toss. Let set to soak for 1 hour.
3. Make pudding mix according to package directions. When it begins to set, spoon it over the cake mixture.
4. Spread the raspberries over the pudding.
5. Spoon whipped topping over top and sprinkle with the chopped walnuts.
6. Refrigerate.
Title: Vanilla Cookies
Ingredients:
- 1 cream cheese
- 8 eggs
- 2 vanilla
- 1 lemon juice
- 2 sugar
- 3/4
- 1
Instructions:
1. Beat cream cheese, eggs, vanilla, lemon juice and sugar.
2. Put cup cake liner in muffin tins, put 1 wafer in bottom of each.
3. Pour batter over each.
4. Bake 350* for 15 minutes.
5. Top with pie filling, if desired.
Title: Paul's Excellent Fruit Cake
Ingredients:
- 1 brown sugar
- 1 currants
- 1 sultana
- 1 raisins
- 1/2 butter
- 1/2 bicarbonate of soda
- 1 cold water
- 1 sherry wine
- 3 eggs
- 1 self raising flour
- 1 plain flour
Instructions:
1. Place the Sugar, Fruit, Peel, Butter, Bicarbonate of Soda and the Liquid, Sherry or Water into a large pot and bring it to the boil. Then let this mixture cool for ten minutes.
2. Beat the 3 Eggs well and add this to your mixture along with the Self Raising Flour and the Plain Flour. Make sure you mix all of this well on a slow speed if you have an electric mixer.
3. Transfer the mixture to a 9*X4" Springform cake pan which has been well greased and is lined with a suitable greased oven proof paper and floured.
4. Bake the mixture in the middle of a Medium temperature oven and bake for 1 1/4 hours, ( one and a quarter hours, ) or until a test skewer comes out fairly dry when you prick the cake in the middle.
5. You MUST leave the cake to cool in the cake tin thoroughly before removing it, as this prevents the cake from splitting.
6. Once cooled you can decorate it to suit your pleasure. It is great with Marzipan and Royal Icing.
Title: Chocolate Turtle Cake
Ingredients:
- 1 butter
- 1/2 water
- 1 1/2 eggs
- 3 sweetened condensed milk
- 1/2 pecans
- 1 butter
- 1 evaporated milk
- 1/2 - 1 confectioners' sugar
- 1/2 vanilla
- 3
- 6
- 1
Instructions:
1. Preheat oven 350 degrees. Grease and flour a 13x9x2 inch baking pan.
2. Combine and mix well cake mix, butter, eggs, water, oil and 1/2 can sweetened condensed milk. Pour half of the batter into the prepared baking pan. Bake for 20 to 25 minutes.
3. In a saucepan over low heat, combine caramels and 1/2 can sweetened condensed milk. Stir mixture, heating until caramels are melted and mixture is smooth. Evenly spread over the baked cake layer. Sprinkle generously with chopped pecans. Cover with remaining cake batter. Bake 25 to 30 minutes longer or until cake springs back when lightly touched. Frost with Turtle Cake Frosting.
4. Turtle Cake Frosting:
5. Combine butter, cocoa, and evaporated milk in a small saucepan. Heat, stirring, until butter is melted and mixture is well blended. Remove from heat and add confectioners' sugar and vanilla. Spread over cooled cake.
6. Store loosely covered at room temperature.
Title: Chocolate Cookies With Mint Chips
Ingredients:
- 2 butter
- 1/2 flour
- 1 1/2 baking soda
- 1/2 salt
- 1/8 eggs
- 3 sugar
- 1/2 vanilla
- 2
Instructions:
1. Preheat oven to 350.
2. In double boiler, melt 1 bag semisweet chips and butter. Set aside to cool.
3. In a large bowl beat eggs, sugar and vanilla until light. Blend in melted chocolate and then dry ingredients.
4. Stir in Mint chips and chill for 20 minutes.
5. Bake on ungreased cookie sheets for 8 to 10 minutes.
Title: Apple and Honey Filled Crepes
Ingredients:
- 1 eggs
- 2 flour
- 1 unsalted butter
- 1/4 icing sugar
- 2 unsalted butter
- 1/4 golden delicious apples
- 2 ground cinnamon
- 6 nutmeg
- 2 honey
- 1/4 apple cider
- 2/3 butter
- 1/3 vanilla ice cream
- 1
Instructions:
1. FOR THE CREPES:.
2. Place milk, egg, flour, melted butter, icing sugar in a blender and whirl for 1 minute. Refrigerate while making apple filling.
3. FOR THE CREPE FILLING:.
4. Melt 2 tablespoons of butter in a 12-inch nonstick frying pan or crepe pan over medium-high heat. Add the apples and sauté until lightly browned, about 5 minutes (If your pan is not large enough, do in batches). Transfer apples to a bowl and set aside.
5. Add the cinnanonm nutmeg, honey, apple cider, and butter to pan. Cook until the sauce starts to thicken and is syrupy - this only takes a few mintues. Remove from heat and pour the sauce over the apples. Stir the sauce into the apples and keep warm while making the crepes.
6. TO MAKE THE CREPES:.
7. Heat a 10-inch non stick sauté pan or crepe pan over medium-high heat. Drop about a tablespoons butter into the pan and swirl generously around the sides and bottom. Pour approximately 1/3 cup of crepe batter into the pan and swirl around the batter until the pan is evenly coated with a thin layer of batter. Thin the batter with a little of the milk if it is too thick. Cook the crepe until it is dry in the center and golden brown at the edges. Flip over in the pan and cook until just lightly btrowned in the pan on the other side. Remove from pan and stack the crepes on a plate until all the batter is used up.
8. To serve, spoon the apple filling onto half a crepe. Top with a scoop of vanilla ice cream, and fold crepe over. Sprinkle with a little icing sugar.
Title: Soozee's Blueberry Dessert
Ingredients:
- 1 cream cheese
- 1 sugar
- 8 vanilla
- 1/2 Cool Whip
- 1/2 pecans
- 8
Instructions:
1. Mix 1 pkg. Black Cherry Jell-o by pkg. directions.
2. Blend in one can of Blueberry Pie filling.
3. Pour in small casserole-size dish and chill until set.
4. Blend cream cheese with sugar and vanilla. Blend in container of Cool Whip by folding into cream cheese mixture. Spread on top of blueberry mix.
5. Optional- arrange pecans on top. Store in fridge.
Title: Meringue Cake With Chocolate Mousse Filling
Ingredients:
- 6 confectioners' sugar
- 1/2 cornflour
- 1 hazelnuts
- 3/4 cocoa powder
- 14 chocolate
- 1/2 eggs
- 2
- 1/2
Instructions:
1. Preheat oven to 400 deg F/ 200 deg Celsius.
2. Beat egg whites until stiff and then gradually add confectioner's/icing sugar and beat until thick and glossy.
3. Fold in the cornflour and ground hazelnuts (or almond flour).
4. Draw 2 x 7 inch/about 6 inch circles on 2 pieces of baking paper. Divide meringue mixture between them, and spread neatly with a knife.
5. Bake for 2 hours or until meringues are crisp. Turn off oven, open door very slightly, and allow meringues to cool in oven.
6. CHOC MOUSSE: Place the broken chocolate and cream in a double boiler. If you are a dab hand at this, merely use a thick-bottomed smallish pot. Heat gently, stir until smooth, and allow to cool down.
7. Separate the eggs. Add egg yolks and stir until well combined.
8. Whisk the 2 egg whites until soft peaks form, and fold into chocolate mixture. Fold in cream, and refrigerate for 15 minutes.
9. Place one meringue carefully on a cake plate. Spread with the mousse and top with the remaining meringue.
10. Refrigerate for 3 - 4 hours or until mousse sets. Dust with cocoa before serving.
Title: Chocolate Frosting for Brownies (Or Cake, or Cupcakes)
Ingredients:
- 1 1/2 butter
- 3 margarine
- 2 1/4 confectioners' sugar
- 1 1/2 vanilla
- 3 hot water
Instructions:
1. Melt butter and chocolate in small pan over low heat. When melted, remove from heat and stir in remaining ingredients. It will be stiff as you first stir in the powdered sugar, but should end up "pourable".
2. Stir with a whisk until smooth and then spread over cooled brownies. Let it set up until firm before cutting brownies.
Title: Amy Johnson Slice
Ingredients:
- 1 self-rising flour
- 60 butter
- 1 salt
- 1 milk
- 2 currants
- 3/4 eggs
- 1 sugar
- 2 self-rising flour
- 3 butter
- milk
- coconut
Instructions:
1. Set oven to moderate teperature.
2. Rub the butter into flour and salt, mix to a firm dough with a little milk. Roll out to ¼ inch thickness and cover the base (only the base) of a greased 20cm square tin with pastry.
3. Spread with raspberry jam and sprinkle with 1 cup currants.
4. Topping: Beat the eggs and sugar until light and fluffy. Fold in the sifted flour and then the melted butter and milk and pour over the top of the pastry.
5. Bake about 40 minutes in mod. oven. When cold, ice with thin lemon icing and sprinkle with coconut.
Title: Low Fat Chocolate Mint Cake
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 3/4 baking powder
- 1 salt
- 1 unsweetened applesauce
- 2 low-fat milk
- 1/2 skim milk
- 1 vanilla
- 1 instant coffee
- 1 water
- 2 prune baby food
- 1/2 powdered sugar
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 300°F
2. Spray a 10" cake pan with vegetable spray and lightly dust with flour.
3. Sift together all the dry ingredients into a large bowl.
4. In a small bowl, mix the applesauce, milk, vanilla, mint, coffee, prunes and chocolate.
5. Add to dry ingredients and mix well.
6. Beat the egg whites in a small non plastic bowl till stiff.
7. Fold in the cake batter.
8. Spread the batter in the prepared pan.
9. Bake 35-40 minutes, till knife comes out clean when tested.
10. Remove the cake from the oven and cool.
11. When it is cooled off spread the nonfat chocolate sauce on top.
12. Sprinkle with powdered sugar right before serving.
13. The easiest way to cut this cake is to cut into 12 equal servings is to first cut into quarters, then cut each quarter into 3 equal wedges.
Title: Ginger Apple Dessert
Ingredients:
- 1 water
- 1/2 apples
- 2 brown sugar
- 1/3 margarine
- 1/3 butter
- 2
Instructions:
1. Preheat oven to 375*F.
2. In mixing bowl, combine gingerbread mix and water. Blend at low speed; then beat 2 minutes at medium speed.
3. Stir in apple slices.
4. Pour into greased 8-9 inch square pan.
5. Combine topping ingredients; crumble over batter.
6. Bake 25 to 30 minutes or until the top springs back when lightly touched in center.
7. Serve warm or cool.
Title: Joanne Chang's Oreos
Ingredients:
- 7 butter
- 3/4 sugar
- 10 egg
- 1 corn syrup
- 1/2 all-purpose flour
- 2 baking soda
- 2 butter
- 1 vanilla
- 5 1/2 confectioners' sugar
- 1/4
- 5 1/2
Instructions:
1. Directions for cookie:
2. Melt butter and sugar.
3. Add melted chocolate, egg, corn syrup.
4. Mix and add dry.
5. Let sit out overnight.
6. Roll into logs.
7. Refrigerate until firm.
8. Slice Oreos and bake at 350°F for 10-12 minutes.
9. Directions for filling:
10. Cream butter.
11. Add 10X and vanilla.
12. Add food coloring as desired.
13. Roll in a log.
14. Slice and place in between cooked Oreos.
Title: Double Chocolate Muffins
Ingredients:
- 200 dark chocolate
- 1 1/2 self-raising flour
- 4 cocoa powder
- 1/4 caster sugar
- 1 1/2 milk
- 1 1/2 eggs
- 2 cherries
- 1 dark chocolate
- 2
- 250
- 1/2
Instructions:
1. Line two 12-hole muffin pans with paper cases (1/3 cup capacity).
2. Place chocolate and 1/4 cup of the vegetable oil in a small pan. Stir over a low heat until chocolate is melted. Remove from heat.
3. Sift flour, cocoa and sugar in a large bowl. Make a well in the centre. Add warm chocolate mixture, remaining vegetable oil, milk, eggs and 1 cup of the Choc Bits. Stir until just combined.
4. Spoon mixture evenly into paper cases.
5. Cook one tray at a time in a moderate oven (180C) for 30 minutes or until cooked when tested. Remove from pans and cool on a wire rack.
6. To make topping, combine chocolate and cream in a small saucepan. Stir over a low heat until mixture is smooth. Stand at room temperature until mixture is a spreadable consistency.
7. Spoon topping over each muffinand decorate with chopped cherry ripe bars.
Title: Underwoods Cherry Cobbler
Ingredients:
- 1 all-purpose flour
- 2 1/4 salt
- 1/2 water
- 1 1/4 sugar
- 1 salt
- 3 flour
- 1 cherries
- 1 water
- 4 butter
- 1/2 oleo
Instructions:
1. Combine Crisco and flour in a bowl and mix well.
2. Add salt and enough cold water to make ingredients cling together.
3. Roll dough until it is very thin.
4. Cut up butter or oleo and place in a 12 x 13 inch pan.
5. Combine in bowl the sugar, salt and flour.
6. Mix well.
7. Add cherries, water and food coloring.
8. (I put these ing. in a saucepan and cook till thick stirring frequently) Mix well and pour over butter in pan.
9. Top with rolled out crust.
10. Bake at 350 until brown.
11. Very good!
Title: Cream Cheese Flan
Ingredients:
- 1 sugar
- 1/4 water
- 2 1/2 cinnamon sticks
- 1 sweetened condensed milk
- 1 cream cheese
- 8 eggs
- 5 pure vanilla extract
- 1 salt
- 1/8
Instructions:
1. Make caramel:.
2. Heat sugar and water in a small heavy saucepan over medium-high heat, stirring until sugar is dissolved.
3. Cook, without stirring, brushing down sugar crystals from side of pan using a pastry brush dipped in cold water and swirling pan occasionally so caramel browns evenly, until dark amber.
4. Immediately pour into ramekins and swirl so caramel coats bottom of each and partway up side, then put in a roasting pan.
5. Make flan:.
6. Preheat oven to 350°F with rack in middle.
7. Bring milk with cinnamon stick just to a simmer in a small heavy saucepan, then remove from heat and let steep, covered, 5 minutes.
8. Remove cinnamon.
9. Meanwhile, blend condensed milk and cream cheese in a food processor until smooth.
10. Add eggs, vanilla, and salt and blend until smooth.
11. Transfer to a large bowl, then whisk in hot milk.
12. Divide among ramekins, then add enough boiling water to pan to reach halfway up sides of ramekins.
13. Cover pan loosely with a sheet of foil and bake until custards are just set (they will still wobble slightly in center when tapped), 45 to 55 minutes.
14. Remove ramekins from water bath and let stand at least 15 minutes (flan will continue to set).
15. Just before serving (warm or at room temperature), run a thin knife around flans to loosen, then invert onto plates.
16. Cooks' note: Flan can be made 2 days ahead.
17. Chill in ramekins, uncovered, until cool, then cover.
18. Let stand at room temperature about 1 hour before serving.
19. To serve warm, put ramekins in a roasting pan of hot water and straddle over 2 burners on low, then heat about 20 minutes.
20. Equipment: 8 (7- to 8-ounce) ramekins.
Title: Gingersnaps
Ingredients:
- 1 molasses
- 1/2 shortening
- 1 baking soda
- 1 ginger
- 1 salt
- 2 flour
Instructions:
1. Mix together molasses and shortening.
2. Bring to a boil and boil for a few minutes.
3. Take off the stove.
4. Add the soda and stir.
5. Let cool.
6. Sift together the flour, ginger and salt.
7. Stir into the cooled mixture, mixing well.
8. Place in a plastic bag and refrigerate overnight.
9. Roll out very thin on a lightly floured surface.
10. Cut into rounds.
11. Bake in a hot oven (425*F) for a few minutes, about 2 1/2.
12. Watch very carefully as they burn easily.
13. Makes about 3 dozen.
Title: Cappuccino Dessert
Ingredients:
- 2 nonfat milk
- 2 fat-free sugar-free instant vanilla pudding mix
- 1 ground cinnamon
- 1/8 Cool Whip Lite
- 1
Instructions:
1. POUR milk and instant coffee into medium bowl.
2. Add pudding mix.
3. Beat with wire whisk 2 minutes or until well blended.
4. Pour into dessert dishes.
5. REFRIGERATE at least 1 hour or until ready to serve.
6. Just before serving, gently stir cinnamon into whipped topping.
7. Spread over pudding.
Title: Frosty Cherry Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1/2 flour
- 1 1/2 salt
- 1/2 baking soda
- 1/2 baking powder
- 1/2
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Cream butter and sugar together. Add egg and almond extract, mix well. In separate bowl sift flour, salt, baking soda, and baking powder. Add to cream mixture and mix well. Stir in chex crumbs and cherries.
2. Shape into 3/4 inch balls. Roll in sugar. Place 2 inches apart on baking sheet. Bake for 8-10 minutes or until bottoms are lightly browned.
Title: Best Ever Soft Chocolate Chip Cookies
Ingredients:
- 3/4 unsalted butter
- 3/4 brown sugar
- 1/4 granulated sugar
- 1 egg
- 2 vanilla extract
- 2 all-purpose flour
- 2 cornstarch
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 350 degrees F. Cream butter and sugars together until fluffy and light in color; blend in eggs and vanilla. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until slightly golden brown around the edges. (The tops will not be brown, but that is okay.) Let cool for 5 minutes before removing from baking sheet.
2. Yields: about 3 dozen.
Title: Finnish Christmas Cookies With Almonds
Ingredients:
- 2 butter
- 1 sugar
- 4 all-purpose flour
- 1 egg
- 2/3
Instructions:
1. In a mixing bowl, cream butter and sugar until fluffy. Beat in flour.
2. Cover and refrigerate for 1 hour.
3. Roll out onto a well-floured surface to 1/4-in. thickness.
4. Brush lightly with egg. Sprinkle with almonds and sugar if desired.
5. Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips.
6. Place 1 inches apart on ungreased baking sheets.
7. Bake at 350 degrees F for 10-12 minute or until lightly browned.
8. Cool on wire racks.
Title: Easy Apple Pie Wontons
Ingredients:
- 1 wonton wrappers
- 1 powdered sugar
- ice cream
Instructions:
1. Lay one wonton wrapper on work surface with one point towards you (diamond shape).
2. Place 1 tablespoon apple pie filling in center.
3. Moisten edges of wrapper on two sides closest to you.
4. Fold wrapper in half, forming a triagle. Press to seal edges tightly.
5. Repeat with remaining filling and wrappers.
6. Heat oil in heavy skillet to 1/4-1/2 inch in depth.
7. When hot, add wontons a few at a time.
8. Brown on both sides and remove to paper toweling to drain.
9. Sprinkle with powdered sugar and DEVOUR!
Title: Grilled Peach Sundaes
Ingredients:
- 6 sugar
- 3 ground ginger
- 1 lime
- 1 honey
- 1/2 vanilla ice cream
Instructions:
1. Light your grill. If using charcoal, allow the coals to burn until they are grey. Gas grills should be on low.
2. Mix sugar and ginger on a plate.
3. Cut peaches in half and remove the pits.
4. Set the peaches cut side down on the plate with the sugar and ginger mixture.
5. Place the peaches sugar side down on the center of the grate. Cook for 6-7 minutes or until golden brown.
6. Grate the zest from the lime, then squeeze the juice into a small bowl. Add the zest and honey and mix.
7. Serve the peaches in a bowl with a scoop of vanilla ice cream and drizzle with the honey mixture.
Title: Lime Delight
Ingredients:
- 1 lime Jell-O gelatin
- 1 cream cheese
- 1/2 crushed pineapple
- 1
Instructions:
1. Dissolve jello in 1 cup hot water and pour into blender. Put blender on medium speed and add 1 cube of cream cheese at a time; blend until smooth.
2. Refrigerate until set (NOT FIRM).
3. Whip cream and add to jello along with the pineapple; mix well. Pour into mold and refrigerate.
Title: Marshmallow Cream Meringue
Ingredients:
- 3 salt
- 1 marshmallow cream
- 1
Instructions:
1. Beat egg whites and salt until SOFT peaks form.
2. Gradually add in the marshmallow cream, beating until STIFF peaks form.
3. Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
4. Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.
Title: Apple Crisp
Ingredients:
- 1/2 walnuts
- 1/2 oats
- 1/2 whole wheat flour
- 3 brown sugar
- 1/4 ground cinnamon
- 3 apples
- 4 sugar
- 1/4 Splenda sugar substitute
- 1 apple pie spice
- 2 unbleached flour
Instructions:
1. Preheat oven to 375.
2. Coat a 9x9-inch baking dish, 9-inch cake pan, or deep dish pie plate with canola cooking spray. Toast the walnuts by spreading on a pie plate and heating in oven until fragrant ( about 7 minutes). Chop the nuts medium fine.
3. Combine the oats, flour, brown sugar, and cinnamon in a mixing bowl. Cut margarine into the mixture until the topping resembles small peas or until crumbly. Add the chopped nuts and mix well. (The topping can be prepared up to a week ahead and refrigerated).
4. Put the sliced apples in a large bowl. Add sugar (or Splenda) and apple pie spice to a 1 cup measure, then pour over the apples and toss. Sprinkle flour over apples and mix gently. Pour the mixture into the prepared baking dish. Spoon the topping over apples, pressing down lightly. Place the dish on a baking sheet to catch any overflow. Bake on the center rack of oven until the topping is golden brown and the juices have thickened slightly, about 35-45 minutes.
Title: Snickers Cookies
Ingredients:
- 1/2 quick oats
- 2 1/2 flour
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1 1/2 light brown sugar
- 2 eggs
- 36
Instructions:
1. Preheat oven to 350°F Line the cookie sheet pans with parchment paper.
2. In a bowl, combine quick oats, flour, baking soda and salt, set aside. In a second bowl, beat the softened butter and brown sugar for about 3 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Slowly add the quick oats mixture. Fold in SNICKERS® Brand Miniatures.
3. Drop heaping tablespoons of the mixture on the prepared cookie sheets at about 2 inches apart. Slightly flatten the dough. Bake for approximately 10-12 minutes, or until golden brown.
Title: Garlic Bread Pudding
Ingredients:
- 1 garlic
- 1 egg
- 8 parsley
- 1 salt
- 1 white pepper
- 2
Instructions:
1. Preheat the oven to 350°F.
2. Butter 4 small ramekins (3-4 inch) and put the bread cubes in the bottom.
3. Scald the cream with the garlic cloves, and let stand 15 minutes.
4. Strain and discard the garlic.
5. Whisk the egg and the yolk, and add the cream in a stream.
6. Add the parsley.
7. Add salt and pepper to taste.
8. Pour the custard into the ramekins, and let stand 10 minutes.
9. Put the ramekins in a hot water bath that comes halfway up the sides of the ramekins and bake, 35-45 minutes, or until set.
10. Remove from the water bath and cool 10 minutes before serving.
11. To serve, run a knife around the inside of each ramekin and gently turn them out onto 4 dessert plates.
12. Serve warm.