lumicero/recipes-ing2inst huggingface dataset:
Title: Devils Food Cake
Ingredients:
- 2 1/4 cake flour
- 3/4 sugar
- 2 1/4 salt
- 1 baking powder
- 2 1/2 baking soda
- 1 unsalted butter
- 12 buttermilk
- 1 3/4 eggs
- 4
Instructions:
1. Set oven rack at the middle level of the oven and preheat to 375 degrees.
2. For two 10-inch round cake pans, 2 inches deep, butter bottom and sides.
3. and line the bottom of the pan with a circle of parchment paper. Doing the.
4. same for one 14-inch round cake pan.
5. For the cake batter, sift the dry ingredients into a mixer bowl (flour,.
6. sugar, cocoa powder, salt, baking powder and baking soda) and add the.
7. butter. Mix for 2 minutes on low speed. Add half of the buttermilk and.
8. continue mixing 5 minutes longer. Scrape bowl and beaters, Mix remaining.
9. buttermilk with the eggs, and add a third of at a time to the batter,.
10. stopping and scraping between each addition.
11. Divide batter between prepared pans (for 10-inch pans), or put all of the.
12. batter into the 14-inch pan bake for 30 minutes, until layers are well risen.
13. and firm. The 14-inch pan will take a little longer start checking at 35.
14. minutes.
15. Place pan on cooling rack for 10 minutes, and then un mold onto the rack,.
16. cool right side up on the rack.
17. Let the cake sit for a day before you ice or frost.
18. It freezes very well. Wrap in SARAN WRAP and then foil. To defrost: leave.
19. in wrappings until defrosted, then unwrap. I generally will defrost.
20. partially, then torte the cake and allow it to continue defrosting. It cuts better.
21. STORAGE: Keep under a cake dome or well wrapped at room temperature, unless.
22. you have a frosting that needs to be refrigerated.
Title: cocoa cola cake
Ingredients:
- 1 eggs
- 1 buttermilk
- 2 butter
- 1/2 vanilla extract
- 1/2 mini marshmallows
- 1/4 confectioners' sugar
- 1
- 1 1/2
Instructions:
1. preheat oven to 350.
2. grease a 13x9' baking pan.
3. mix all ingredients, exceept marshmallows in a bowl with mixer until well blended stir in marshmallows, pour into pan,.
4. bake 35-40 minutes until a toothpick inserted to center comes out clean.
5. cool on wire rack, sprinkle with confectioners sugar.
Title: Grilled Pineapple With Basil and Mint
Ingredients:
- 1 pineapple
- 2 brown sugar
- 2 unsalted butter
- 1 dark rum
- 5 fresh mint leaves
- 10 fresh basil leaves
- vanilla ice cream
Instructions:
1. Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple.
2. Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside.
3. Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred.
4. Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.
Title: Ouzo Keik (Cake)
Ingredients:
- 1 lemon pudding mix
- 1 walnuts
- 1 eggs
- 4 water
- 3/4 sugar
- 1/2 water
- 1/4 cinnamon sticks
- 1 whole cloves
- 1 honey
- 2
- 1
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a 10 inch tube pan.
3. Sprinkle walnuts evenly over the bottom of the pan.
4. Combine cake mix, pudding mix, eggs, water, oil, and Ouzo.
5. Pour batter into pan, over the walnuts.
6. Bake for 1 hour.
7. Place on a rack and cool for 30 minutes.
8. Invert onto a serving plate.
9. Prick several times with a skewer and pour honey syrup over the top.
10. To make honey syrup:.
11. Combine honey, water, cinnamon sticks, and cloves in a pot.
12. Bring to a boil and reduce heat.
13. Cool for 30 minutes without stirring, or until mixture is syrupy (230 degrees on a candy thermometer.).
14. Remove cinnamon sticks and cloves.
15. Stir in honey.
16. Stir in Ouzo.
Title: Cherry Almond Cake
Ingredients:
- 3/4 unbleached all-purpose flour
- 1/2 granulated sugar
- 1/2 cinnamon
- 1/4 salt
- 1/2 almond paste
- 1/4 butter
- 5 butter
- 1/2 granulated sugar
- 1 salt
- 1/2 baking powder
- 1 1/2 eggs
- 1 unbleached all-purpose flour
- 2 sour cream
- 1 2/3 cherry pie filling
- 2/3 confectioners' sugar
- 21 milk
- 1/2
- 1/4
- 2 -3
Instructions:
1. To prepare the topping: Whisk together the first four ingredients (flour, sugar, cinnamon, and salt).
2. Crumble in the almond paste, and add the almond extract.
3. Work in the cold butter till the mixture becomes crumbly. Set aside.
4. Preheat the oven to 350°F.
5. Grease and flour a 10" x 10" or 9" x 13" pan.
6. To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.
7. Add the eggs one at a time, beating well after each.
8. Add the flour in thirds, alternately with the sour cream, blending well after each addition.
9. Spread the batter in the prepared pan.
10. Top with the cherries and streusel topping.
11. Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean.
12. Remove from the oven.
13. While the cake is baking, prepare the glaze by combining the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.
14. Drizzle it over the still-hot coffeecake.
15. Garnish with toasted sliced almonds, if desired.
16. Serve warm or at room temperature.
Title: Ultimate Apple Pecan Crisp
Ingredients:
- 2 1/2 apples
- 2 -3 sugar
- 1/4 ground cinnamon
- 1 all-purpose flour
- 5 brown sugar
- 2 sugar
- 1/2 unsalted butter
- 4
Instructions:
1. Preheat oven to 350.
2. To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
3. To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
4. Sprinkle the entire mixture over the apples.
5. Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
6. for a large crisp and 1 hour for individual crisps.
7. Cool slightly before serving.
8. You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
9. Serve with heavy cream or a scoop of vanilla ice cream.
10. Serves six.
Title: Apple Cake
Ingredients:
- 3/4 butter
- 1 sugar
- 3 eggs
- 1/2 flour
- 1 1/2 granny smith apples
- 6
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease a 15 by 11 by 1 jelly-roll pan.
3. Beat butter and sugar on medium speed until smooth, about 2 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Add almond extract.
6. Beat in flour on low speed just until blended.
7. Spread batter into prepared jelly-roll pan.
8. Peel, core and halve apples.
9. Thinly slice apples.
10. Fan slices neatly in rows over the top of the batter.
11. Melt jelly and brush 1/4 cup of it over the apples.
12. Bake until lightly golden and toothpick inserted in center comes out clean, about 40 minutes.
13. Cool and brush remaining jelly over cooled cake.
Title: Deep Dark Chocolate Chestnut Cookies, Gluten and Dairy Free
Ingredients:
- 1 1/3 bittersweet chocolate chips
- 1/4 cornstarch
- 1/4 baking soda
- 1/2 salt
- 1/3 xanthan gum
- 2/3 margarine
- 2/3 orange zest
- 1 1/2 eggs
- 1/2
- 1
- 3/8
- 1
- 2
Instructions:
1. Melt chocolate chips in a double boiler or microwave, set aside.
2. Whisk together flours, salt, cocoa and baking soda. Chestnut flour tends to be lumpy, so make sure to sift it.
3. Beat sugars, orange zest and margarine until well combined, then stirr in eggs one at a time. Beat until considerably lighter in colour and creamy consistancy.
4. Fold in dry ingredients with a rubber spatula while pouring in melted chocolate slowly. Mixture will thicken up just enough to spoon it into a cookie press. If you find batter too thin put it in the fridge for a few minutes.
5. Use your cookie press at the smalles setting, if it has that. Bigger cookies will be chewy, not crisp.
6. Freeze unbaked cookies on a silpat or sheet of baking paper. I always prepare a big batch so I can pop the desired amount of cookies in the oven when convenient (usually after doing some other baking ;-)).
7. Preheat oven to 320.
8. Place frozen cookies on a greased cookie sheet, leaving 1 inch between cookies.
9. Bake for 15 minutes in the center of the oven.
10. Turn oven off, leaving cookies in there for at least half an hour or more.
11. Let cool completely and enjoy. Will keep very well in an airtigh container.
Title: Country Rice Pudding
Ingredients:
- 4 1/2 milk
- 1 short-grain rice
- 3/4 sugar
- 1/8 nutmeg
- 2 lemon zest
- 1/4 salt
- 1 egg
- 2 Bourbon
- 2 vanilla extract
- 1/4 sugar
- 1 cinnamon
Instructions:
1. In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally.
2. Reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer.
3. Remove from heat and stir in bourbon and vanilla extract. Chill before serving.
4. Sprinkle with Cinnamon Sugar before serving.
5. CINNAMON SUGAR: Combine cinnamon and sugar and store in a tightly covered bowl.
Title: Romano's Macaroni Grill Chocolate Cake Recipe
Ingredients:
- 1 1/2 mayonnaise
- 2 granulated sugar
- 2 1/4 cake flour
- 1/2 cocoa powder
- 2 baking soda
- 1 1/3 buttermilk
- 1 heavy cream
- 10 chocolate
- 1 walnut pieces
Instructions:
1. Preheat oven to 350 degrees F. Grease a 9 x 13 pan.
2. With an electric mixer, beat mayonnaise and sugar together.
3. In a medium bowl, stir together flour, cocoa powder and baking soda.
4. Add half of the flour mixture to the mayonnaise mixture.
5. Add half of the buttermilk to the batter, beating well.
6. Add remaining flour mixture and remaining buttermilk.
7. Pour batter into prepared pan. Bake 25 to 35 minutes or until a toothpick inserted 2 inches from the edge comes out with crumbs attached.
8. Let cool. Meanwhile, prepare ganache: Put chopped chocolate in a heat-resistant dish.
9. Heat heavy cream over medium heat just until bubbles begin to form around the edges. Pour over chopped chocolate.
10. Stir until smooth.
11. Cut cake into pieces and pour ganache over each piece, so it drizzles down the sides. Garnish with chopped walnuts.
Title: Kentucky Blackberry Jam Cake
Ingredients:
- 1 buttermilk
- 1 cinnamon
- 1 eggs
- 2/3 walnuts
- 1/2 pecans
- 3
- 1
Instructions:
1. Place cake mix, jam, buttermilk, oil, cinnamon and eggs in a large mixing bowl and beat on low speed 30 seconds. Increase speed to medium and beat 1 1/2 minutes longer or until smooth.
2. Fold nuts into batter.
3. Pour into 2 greased and floured 9 inch cake pans.
4. Bake at 350 degrees for 30 to 34 minutes or until the tops spring back when lightly pressed with a finger.
5. Cool on wire racks 10 minutes, then remove from pans.
6. Let the layers cool completely on wire racks.
7. When layers are cool, frost with a cream cheese, caramel or lemon frosting.
Title: Pumpkin Spice Cake
Ingredients:
- 1 solid pack pumpkin
- 1 evaporated milk
- 3 eggs
- 1 sugar
- 4 pumpkin pie spice
- 1 butter
- 3/4 margarine
- 1 1/2 walnuts
Instructions:
1. In a large mixing bowl, combine the first five ingredients, transfer to a rectangular baking dish.
2. Sprinkle with dry cake mix and drizzle with butter.
3. Top with walnuts.
4. Bake at 350 for one hour or until knife inserted in center, comes out clean.
Title: Creamy Pudding Treat
Ingredients:
- 4 fat free cream cheese
- 1 3/4 skim milk
- 1 sugar free fat free instant pudding mix
Instructions:
1. Beat cream cheese with hand mixer until smooth.
2. Gradually add in milk.
3. Add pudding mix and beat approximately 2 minutes or until thick and creamy.
Title: Molten Chocolate Pudding Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 chocolate flavor instant pudding and pie filling mix
- 1 instant coffee powder
- 3 ground cinnamon
- 2
- 1/3
- 1/4
Instructions:
1. Preheat oven to 350. Prepare cake mix as directed on package. Stir in half of the chocolate chunks. Pour into greased 13x9 inch baking dish. Set aside.
2. Pour milk into large bowl. Add dry pudding mixes, flavored instant coffee and cinnamon. Beat with wire whisk 1 minute or until well blended. Pour over cake batter in center of pan; sprinkle with the remaining chocolate chunks.
3. Bake 1 hour or until cake appears baked in center. Cool slightly.
Title: Anzac Slice
Ingredients:
- 8 caster sugar
- 1/2 butter
- 4 eggs
- 4 flour
- 1 self raising flour
- 8 eggs
- 8 brown sugar
- 8 butter
- 3 coconut
- 8 rolled oats
- 4 peanuts
- 6
- 2
Instructions:
1. Cream butter and sugar until light and creamy and add the egg, beating well to combine. Add the flours and stir until the flours have been incorporated.
2. Press this filling into a 7 inches. greased square tin and prick all over with a fork. Bake at 400f. for 10 minutes. Remove the cake tin from the oven and spread the jam over the pastry.
3. In a bowl, mix the sugar, butter and egg yolks together until thick. Beat the egg whites separately until firm peaks form and fold into the thick batter.
4. Add the coconut, rolled oats, peanuts and corn flakes and stir gently.
5. Spoon the topping over the pastry base and spread to smooth the topping.
6. Reduce the heat of the oven to 375. and return the pan to the oven for 30 minutes more. Allow to cool slightly then cut into fingers. When thoroughly cold, remove from the tin.
Title: Chocolate, Chestnut and Bailey's Mousse
Ingredients:
- 200 dark chocolate
- 250
- 2
- 300
Instructions:
1. Gently melt the chocolate in a double boiler or an improvised one (a bowl over a sauce pan), being careful not to let the water get too hot or touch the bottom of the bowl or the chocolate will "seize". Stir in the chestnut puree and Bailey's and set aside.
2. Whip the cream to soft peaks. Adding a little powdered sugar will sweeten the dish more and add a little body to the cream. Gently fold the chocolate mixture in, trying to keep it as fluffy as possible.
3. Chill before serving.
Title: Old Fashioned New England Indian Pudding
Ingredients:
- 6 milk
- 1/2 butter
- 1/2 yellow cornmeal
- 1/4 flour
- 1 salt
- 1/2 molasses
- 3 eggs
- 1/3 granulated sugar
- 1 cinnamon
- 1 nutmeg
- 1 golden raisin
- vanilla ice cream
Instructions:
1. Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2. Preheat oven to 250.
3. In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4. Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
5. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
6. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
7. Stir in the raisins (optional).
8. Pour into a 2 1/2 quart shallow casserole dish.
9. Bake for 2 hours at 250.
10. Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Title: Apple-Carrot Cake
Ingredients:
- 1 whole wheat flour
- 1 unbleached flour
- 1 1/3 all-purpose flour
- 2 sugar
- 2 baking soda
- 1/2 ground cinnamon
- 2 ground cloves
- 2 eggs
- 3/4 unsweetened applesauce
- 1/2 2% buttermilk
- 1 vanilla extract
- 1 1/2 carrots
- 1 apple
- 1 light cream cheese
- 8 fat free cream cheese
- 3 light butter
- 1 1/2 confectioners' sugar
- 1 1/2 vanilla extract
- 1/2 walnuts
Instructions:
1. CAKE: Preheat the oven to 350^F. Lightly coat a 13"x9" baking dish with nonstick spray.
2. In a medium bowl, combine the whole wheat flour, unbleached or all-purpose flour, sugar, baking soda, cinnamon, and cloves.
3. In a large bowl, using an electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce, buttermilk, and vanilla extract until blended. Gradually beat in the flour mixture. Stir in the carrots and apple. Scrape into the prepared pan and smooth the surface.
4. Bake for 35 to 40 mintues, or until a wooden pick inserted into the center comes out clean and the cake begins to pull away from the sides of the pan. Cool completely in the pan on a rack.
5. FROSTING:.
6. In a medium bowl, using an electric mixer set on medium speed, beat the light cream cheese, fat-free cream cheese, and butter for 2 to 3 minutes, or until smooth and fluffly. Gradually beat in the confectioners' sugar. Stir in the vanilla extract. Spread the cake with the frosting once the cake is compeletly cool - swirling the frosting for a decorative appearance. Garnish with walnuts, if using.
Title: Ww Nanaimo Bars
Ingredients:
- 1/4 butter
- 1/4 sugar
- 1/3 egg
- 1 graham cracker crumbs
- 1 rolled oats
- 3/4 unsweetened dried shredded coconut
- 1/2 walnuts
- 1/4 vanilla
- 1 butter
- 4 milk
- 1 confectioners' sugar
- 2 vanilla
- 1/2 bittersweet chocolate
- 2 butter
- 2
Instructions:
1. Line a 9-inch square baking pan with plastic wrap. Melt 1/4 light stick butter in a saucepan over medium heat. Add 1/4 , 1/3 unsweetened cocoa, and 1 egg; cook 1 minute. Stir in 1 c.low-fat graham cracker crumbs, 1 c.rolled oats, 1/2 unsweetened shredded coconut,1/4 chopped walnut, and 1 tsp vanilla.
2. Pat the mixture into the bottom of the pan. Freeze until firm, 30 minutes.
3. With an electric mixer, beat 4 teaspoons light stick butter and 1 Tbsp fat-free milk. Beat in 2 C.sifted confectioners sugar and 1/2 tsp vanilla. Spread over the crust and chill 15 minutes. microwave 2 oz bittersweet chocolate and 2 tsp light stick butter for 10 seconds; stil. Spread over the filling; chill 2 hours. Cut into 20 bars.
4. Do ahead: 2 days.
Title: Filipino Style Fruit Salad
Ingredients:
- 1 1/2 heavy cream
- 1 cream cheese
- 3 pineapple chunks
- 1 lychees
- 1 coconut
- 1 apples
- 1
- 1 1/2
Instructions:
1. Mix heavy cream and cream cheese together to a smooth sauce like consistency.
2. Combine with other ingredients and blend well, chill overnight.
Title: Coconut Cereal Cookies
Ingredients:
- 4 all-purpose flour
- 1 1/2 salt
- 1 1/2 baking soda
- 20 shortening
- 2 granulated sugar
- 14 brown sugar
- 5 eggs
- 1 1/2 vanilla
- 1/2 coconut
- 1 1/2 rolled oats
- 8
Instructions:
1. Sift together flour, salt and baking soda and set aside to add later.
2. Cream together shortening and both sugars in mixing bowl for one minute. Mix at medium speed until light and fluffy, about three minutes. Add eggs and vanilla to flour mix while on low speed until combined. Add coconut, oats and corn flakes to dough. Mix at low speed until combined.
3. Let dough rest 30 minutes.
4. Divide into five equal parts and form into rolls.
5. Slice each roll into 20 pieces; place on ungreased pan. Flatten to 1 /4 inch.
6. Bake in oven preheated to 375 degrees for 12 to 14 minutes, or until lightly brown. Remove from pan while still warm. Recipe makes about 100 cookies.
Title: Chocolate Supreme
Ingredients:
- 1 1/2 flour
- 1/2 butter
- 1 butter
- 1/2 pecans
- 8 pecans
- 1 cream cheese
- 16 powdered sugar
- 3 Cool Whip
- 4 1/2 - 5 instant chocolate pudding mix
- milk
Instructions:
1. Mix together flour, butter and pecans until well combined; press into the bottom of a lightly greased 9x13 baking dish. Bake at 375 for 10 - 12 minutes, until golden. Remove from oven and let cool.
2. Beat cream cheese and powdered sugar until smooth. Fold in 2 cups Cool Whip. Spread over crust and chill for about 1 hour.
3. Mix the pudding mixes and milk; beat until thick. Spread over cream cheese layer. Top with another layer of Cool Whip, and pecans if desired. Keep covered in refrigerator.
Title: Blitz Torte
Ingredients:
- 1/2 margarine
- 3/4 sugar
- 4 milk
- 5 flour
- 1 baking soda
- 1 baking powder
- 1 cream of tartar
- 4 sugar
- 1/4 instant vanilla pudding
- 1/4
- 1/2
- 1
Instructions:
1. Cream butter and suar.
2. Beat egg yolks into milk and stir in flour, baking soda, powder and vanilla.
3. Spread into 2 9 inch pans.
4. beat egg whites and cream of tar tar until stiff.
5. Gradually add sugar.
6. Fold in nuts and spread over batter.
7. Bake at 325 dgrees for 40 minutes.
8. Let cool and layer with vanilla pudding.
Title: Fruit and Coconut Pudding
Ingredients:
- 1 sugar
- 2 eggs
- 2 all-purpose flour
- 2 bicarbonate of soda
- 1 salt
- 1 sugar
- 1/2 milk
- 1 butter
- 4 vanilla essence
- 1 1/2
- 1
Instructions:
1. Using a beater, cream eggs and sugar.
2. Sieve flour, bicarb and salt together.
3. Add dry ingredients to egg mixture together with fruit salad.
4. Pour into a greased ovenproof dish.
5. Bake at 180°C (375°F degrees) for 30-35 minutes or until golden brown.
6. Boil all the ingredients for the sauce together.
7. When pudding is baked, prick with a skewer and pour hot sauce over.
8. Serve with custard or whipped cream.
Title: Vegan Cherry Bon-Bon Cookies
Ingredients:
- 1/2 margarine
- 3/4 powdered sugar
- 2 soymilk
- 1 vanilla extract
- 1 1/2 unbleached all-purpose flour
- 1/8 salt
- 24 maraschino cherries
- 1 powdered sugar
- 1 margarine
- 2 maraschino cherry juice
Instructions:
1. Preheat oven to 350 degrees.
2. Drain maraschino cherries in a collander, reserving the liquid in a small cup, bowl or jar. Dry off cherries with a paper towel, tossing around to remove all excess juice that may gather at the bottom of the collander. Set aside.
3. In a large bowl, cream Earth Balance and vegan powdered sugar until light and fluffy. Add soymilk and vanilla extract. In a seperate bowl combine flour and salt; gradually add to the creamed mixture.
4. Gather any loose moist crumbs with your hands and press together to form a ball of dough. Divide dough into 24 portions; shape each portion around a cherry. Try to handle lightly and as quick as possible to prevent your hands from getting greasy. Dough should fit around each cherry with no air bubbles inside. Pinch and smooth the dough together and roll around in palms. For a more perfect domed "bon-bon" shape, press cookie into a circle tablespoon, and remove gently to retain shape. Place onto a baking sheet lined with parchment paper.
5. Bake at 350 degrees for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
6. For glaze, combine the powdered sugar, melted Earth Balance and cherry juice until smooth. Drizzle over cookies. Dust with additional powdered sugar if desired.
Title: Citrus Glazed Lemon Bundt Cake
Ingredients:
- 1 flour
- 2 instant lemon pudding
- 1 water
- 2/3 eggs
- 1 orange, juice of
- 4 powdered sugar
- 1
- 1 1/3
Instructions:
1. Put all cake ingredients in mixer bowl mix and beat for 10 minutes.
2. Pour in greased bundt pan and bake at 350 for 40-45 minutes.
3. Cool For glazing: Heat all ingredients to a boil.
4. Boil for 1 minute.
5. Pour on cake very slowly.
6. This takes a while and almost seems like it is getting soggy.
7. It isn't.
8. Just keep pouring it all on.
9. It soaks into the cake and makes it very moist.
Title: Heavenly Bread Pudding
Ingredients:
- 5 Splenda granular
- 1/2 eggs
- 2 baking powder
- 2 vanilla
- 1 skim milk
- 1 1/2 butter
- 2 cinnamon
- 1
Instructions:
1. Heat oven up to 350°F.
2. Cut slices of bread into cubes.
3. In a saucepan, heat the milk, and butter but do not allow to boil.
4. Add the vanilla and sugar, when a bit cooled.
5. Pour part of the milk mixture into the beaten eggs and whisk until all blended.
6. Pour this mixture back into the milk mixture in the saucepan.
7. Add the baking powder and blend until smooth.
8. Lay the cubes of bread onto a 8x8 baking dish and pour over it the liquid prepared above.
9. Wait 5 minutes for the bread to saturate with mixture.
10. Sprinkle cinnamon on the top.
11. Bake for approximately 30 minutes or until it browns.
12. Serve it with a scoop of ice-cream, otherwise, serving with custard sauce is receommended.