lumicero/recipes-ing2inst huggingface dataset:
Title: Yogurt Cake With Pomegranate
Ingredients:
- 3 cardamom pods
- 125 semolina
- 125 flour
- 1 baking powder
- 150 caster sugar
- 150 plain low-fat yogurt
- 2 eggs
- 200 vanilla essence
- 1 pomegranate juice
- pomegranate
Instructions:
1. Heat oven to Gas 4, 180C 350F.
2. Crush the cardomon pods then remove and crush the seeds (discard the husks) placing them in a mixing bowl.
3. Add the semolina, flour, baking power and 125g caster sugar and mix well.
4. Beat the yoghurt, eggs and vanilla essence together, add to the semolina and flour and blend until smooth.
5. Place in a 23cm cake tin and bake for 30 minutes.
6. Simmer and reduce the pomegranate juice by half. Add remaining sugar and mix to dissolve - then cool.
7. Remove all the seeds from the pomegranate, add to the syrup and mix. Spoon over the cooked cake and serve.
Title: Apple Pie Crumb Bars
Ingredients:
- 1 quick-cooking oats
- 1 1/4 margarine
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 - 3/4 egg
- 1 brown sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees, while oven is heating grease and flour an 9 x 13 inch pan.
2. In a large bowl combine cake mix, 6 Tablespoons margarine,1 cup of oats,cinnamon, and nutmeg.
3. Set aside 1 cup of this for the topping.
4. To the remaining mixture add egg and mix well.
5. Press evenly into pan, pour pie filling over base and spread evenly.
6. Take remaining topping and add 1/4 cup of oatmeal, 2 Tablespoons of margarine,and brown sugar.
7. Mix well, and sprinkle over apple pie filling.
8. Bake for 35 minutes, or until topping is a light golden brown.
9. If desired serve with vanilla ice cream.
Title: Applesauce Meringue (adopted)
Ingredients:
- 4 applesauce
- 1 lemon juice
- 4 sugar
- 4 vanilla
- 8
- 1/2
Instructions:
1. Grated rind of 1 Lemon.
2. Preheat oven to 300 deg F.
3. Combine applesauce, lemon juice and rind.
4. Beat in egg yolks and pour into baking dish.
5. In separate bowl, beat egg whites until peaks form.
6. Gradually add sugar while continuing to beat.
7. Add vanilla.
8. Mix approximately 1/4 of meringue thru applesauce and spoon remaining meringue on top.
9. Bake 15 minutes.
10. Good hot or cold.
Title: Cream Cheese Strudel
Ingredients:
- 2 Philadelphia Cream Cheese
- 2 sugar
- 1 vanilla
- 1 sugar
- 3/4 cinnamon
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine both packages of cream cheese, sugar, and vanilla in a large bowl with a mixer. Set aside.
3. Lightly spray a 9x13" pan with Pam. Spread out one package of the crescent rolls to cover the bottom of the prepared 9x13" pan.
4. Gently spread the cream cheese mixture on top of the pressed crescent roll.
5. Take the second package of the crescent roll and roll out between two pieces of wax paper. (This is much easier than trying to spread out on top of the cream cheese mixture already in the pan) Lay on top of the cream cheese mixture.
6. Mix together your topping ingredients and spread out over the second layer of the crescent rolls.
7. Bake at 350 degrees for 30 minutes until sides turn lightly brown.
Title: Macadamia Nut Cake With Caramel Sauce
Ingredients:
- 1 1/3 flour
- 1/2 baking powder
- 1 eggs
- 6 vanilla extract
- 3/4 dark brown sugar
- 1 half-and-half
- 1 unsalted butter
- 1
- 4
- 1 1/4
Instructions:
1. CAKE.
2. Preheat oven to 350*.
3. Butter a 10" round cake pan.
4. In food processor combine nuts, flour and baking powder. Pulse to chop nuts finely.
5. In large bowl, beat egg yolks and sugar together.
6. In another bowl, beat egg whites until stiff.
7. Fold whites into yolk mixture.
8. Fold in nut mixture.
9. Stir in vanilla.
10. Spoon into cake pan.
11. Bake 30 minutes until golden.
12. CARAMEL SAUCE.
13. In saucepan over medium heat, add sugar and half and half and stir until sugar dissolves.
14. Simmer gently without stirring until caramelized.
15. Remove from heat, stir in butter.
16. Let cool.
17. Drizzle over cake and top with whipped cream.
Title: Sauteed Apples With Rum Sauce
Ingredients:
- 6 heavy cream
- 1 milk
- 1 sugar
- 1/2 dark rum
- 3 vanilla
- 2 unsalted butter
- 6 golden delicious apples
- 8 raisins
- 3/4 sugar
- 1/3 lemon rind
- 1 cinnamon
- 1/2 nutmeg
- 1/4
Instructions:
1. For Sauce:.
2. Combine yolks, cream,milk and sugar in top of double boiler set over simmering water.
3. Cook, stirring frequently,until sauce thickens and coats spoon, about 30 minutes.
4. Remove from heat and stir in rum and vanilla.
5. Chill thoroughly before serving.
6. For apples:.
7. Melt butter in large skillet.
8. Add remaining ingredients except nutmeg and saute over medium heat until apples are soft but not falling apart, about 10 to 15 minutes.
9. Add nutmeg, transfer to serving bowls, and serve warm with chilled sauce.
Title: Two Sugar Cookies
Ingredients:
- 1 shortening
- 1 white sugar
- 1 brown sugar
- 3 eggs
- 1 vanilla
- 1/8 salt
- 3 1/2 flour
- 2 baking soda
- 2 cream of tartar
Instructions:
1. Cream together shortening and sugars. Add the eggs and mix well. Also add the vanilla.
2. Gradually add the flour mixed with the soda and cream of tartar.
3. Make small tablespoon sized balls and place on ungreased cookie sheet.
4. Bake at 350°F until brown, about 10 minutes.
Title: Tipsy Sticky Date Pudding
Ingredients:
- 3/4 dates
- 1 bicarbonate of soda
- 50 butter
- 2/3 soft brown sugar
- 2 eggs
- 1 1/2 plain flour
- 1/2 baking powder
- 1 walnut halves
- 2/3 soft brown sugar
- 10 butter
- 1 vanilla extract
- 1/3 brandy
Instructions:
1. Preheat oven to 180°C (350°F/Gas 4).
2. Lighly brush a deep 6 cup (1,5 litre) capacity ovenproof dish with melted butter or oil.
3. Place the dates and baking soda in a bowl and pour over 1 cup (250 ml/8 fl oz) boiling water and set aside to cool (the mixture will become foamy).
4. Beat the butter and sugar with electric beaters until light and creamy.
5. Add the eggs one at a time, beating well between each addition.
6. Fold in the sifted flour and baking powder, walnuts and date mixture.
7. Stir until all the ingredients are just combined and pour into the prepared dish.
8. Bake for 40 minutes, or until slightly risen and firm to touch.
9. Whilst the pudding is cooking, prepare the syrup: place the sugar, butter, vanilla, brandy and 1/3 cup (80 ml/2 and 3/4 fl oz) water in a pan and simmer for 5 minutes.
10. Prick a few holes in the pudding with a skewer, pour the syrup over.
11. Return to the oven for 5 minutes while the sauce soaks in . Serve with cream or natural yoghurt.
Title: Scottish Chocolate and Orange Mousse With Whiskey
Ingredients:
- 8 chocolate
- 3 eggs
- 2 heavy cream
- 2 orange
- 1 heavy cream
- 3/4 powdered sugar
- 2 orange
- 1/2
Instructions:
1. Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted.
2. Remove from the heat and allow cooling slightly.
3. Beat egg whites to hard peaks.
4. Beat the yolks with the finely grated orange rind.
5. Add egg yolk mixture into the cooled chocolate cream, stir.
6. Fold in the whisked egg whites.
7. Spoon the mixture into six individual cups or glasses.
8. Chill in the fridge for at least three hours.
9. Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again.
10. Spoon cream over the mosse, top with orange zest strips and serve immediately.
Title: The Best Cake Ever
Ingredients:
- 1 eggs
- 6 water
- 1/2 instant butterscotch pudding mix
- 1 1/2
- 2
Instructions:
1. Mix all and pour in a greased and floured bundt pan.
2. Bake about an hour at 350°.
3. Let cool 15 minutes and dump out of cake pan.
4. Frost with your favorite cream cheese frosting.
Title: Kids Twist on Apple Sauce and Apple Pie
Ingredients:
- 1 applesauce
- 1/8 cinnamon
- 1/2 apple
- 3 granola cereal
- 1 mascarpone cheese
- 2 marshmallow cream
Instructions:
1. Coat the apples with the cinnamon and place in microwave safe bowl. Microwave on high heat for about 2-3 minutes, or until softened like a fried or baked apple.
2. Mix together the Mascarpone cheese and Marshmallow Fluff.
3. In a "kid" bowl, mix the apple with the apple sauce. Top with the cereal and sweet Mascarpone/Marshmallow mixture.
4. You can substitute the Mascarpone/Marshmallow mixture with some cool whip, cream cheese, ice cream, yogurt, or even just a drizzle of milk. I like the sweet topping as a treat, since the dish really is pretty healthy.
5. You can serve this to your kids as a desert or even just a snack after school to quench a sweet tooth.
6. Enjoy!
Title: Salted Chocolate Crinkle Cookies
Ingredients:
- 6 unsalted butter
- 6 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 2 eggs
- 1/4 sugar
- 4 vanilla extract
- 1 1/2 powdered sugar
- 1 coarse salt
- 1/2
- 1
Instructions:
1. Heat chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water until melted (bowl shoud not touch water), stirring occasionally. Remove bowl from saucepan; cool to room temperature.
2. Whisk flour, cocoa, baking powder and 1/4 teaspoon salt in medium bowl. Beat eggs, sugar and vanilla in large bowl at medium speed 1 minute or until smooth and lightened in color. At low speed, beat in melted chocolate mixture until blended. Stir in flour mixture until blended. Cover and refrigerate dough overnight. (Dough will be extremely soft before refrigerating).
3. Heat oven to 325 degrees F. Line baking sheets with parchment paper.
4. Place powered sugar in small bowl. Roll 1 tablespoon dough per cookie between hands into 1 inch ball (spray hands with cooking spray to avoid sticking). Roll each ball in powdered sugar. Place 3 inches apart on baking sheets.
5. Bake 10 minutes or until tops are puffed and crinkled and feel firm when lightly touched. Remove from oven. Place 1 Kiss on top of each cookie; press very lightly into cookie. Bake 5 to 15 seconds or until chocolate just starts to look shiny (soft but not melted).
6. Remove from oven; sprinkle Kisses with course salt (be generous). Cool on baking sheet on wire rack 1 minute. Carefully place cookies on rack; cool completely (Kisses will be very soft and may lose shape if not careful when moving).
Title: Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream
Ingredients:
- 3 apricots
- 3 black plums
- 2 anisette
- 1 Pernod
- 1/4 sugar
- 1 mascarpone
- 1/4 yogurt
- 2 mint
- 1 lemon zest
- mint
Instructions:
1. Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
2. Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.
Title: Triple Chocolate Cake
Ingredients:
- 1 eggs
- 1/4 water
- 2 instant chocolate pudding mix
- 1 1/4 chocolate chips
- 1
- 6
Instructions:
1. Mix all ingredients together, blending well.
2. Pour into a 9 x 13 inch pan.
3. Bake at 350 degrees for 35 to 45 minutes.
4. NOTE; You can top cake, before baking, with a few of the chocolate bits.
Title: Hot Applesauce Cake
Ingredients:
- 2 sugar
- 3/4 shortening
- 2 1/2 eggs
- 2 salt
- 1 cinnamon
- 1 ground cloves
- 1 allspice
- 1 baking soda
- 2 baking powder
- 1 raisins
- 1/2 applesauce
- 2
- 1/2
Instructions:
1. Cream sugar and shortening, add eggs and blend well.
2. Sift dry ingredients together.
3. Mix applesauce and raisins.
4. Add dry ingredients alternately with the applesauce to the sugar and shortening mixture.
5. Pour into 9x13 inch greased and floured pan. Bake at 350 for 45 minutes or until done.
6. Sprinkle 1/2 tsp cinnamon and 1/4 cup sugar over batter instead of frosting.
Title: Chocolate Cupcakes
Ingredients:
- 200 chocolate bars
- 1 1/2 butter
- 2 1/4 sugar
- 8 eggs
- 1 1/4 flour
- 1/4 baking powder
- 1 1/2 salt
- 1
Instructions:
1. chop chocolate and transfer into the bowl of a standing mixer.
2. add butter to the chocolate and place the bowl over a pan of simmering water. stir until chocolate melts and butter is combined.
3. remove from heat and stir in sugar. let mixture cool for 10 minutes.
4. beat in an electric mixer for 3 minutes.
5. add one egg at a time, mixing for 30 seconds between each.
6. sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
7. scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
Title: Grandma's Chocolate Dumplings
Ingredients:
- 1 1/2 brown sugar
- 1/2 cornstarch
- 1 salt
- 1 vanilla
- 1 water
- 4 butter
- 2 flour
- 1 sugar
- 1/2 baking powder
- 2 salt
- 1 egg
- 2 milk
- 1 shortening
- 1/3 vanilla
- 3
- 1
Instructions:
1. In a large pan (I use my Dutch oven) over med heat combine the sauce ingredients and mix well.
2. Heat to a boil, stirring freq.
3. Remove from heat and set aside momentarily. If you can keep an eye on the sauce you can stir the dumplings up while it comes to a boil. Just don’t let the sauce burn. Ask me how I know. LOL.
4. Stir dumpling ingredients together in a med bowl until well combined. I do it by hand but you could use a mixer if desired. Beat for 1 minute.
5. Return the sauce to the stovetop and heat to a gentle boil.
6. Drop the dumplings into the sauce. I use a big spoonful for each one. Makes six dumplings.
7. Cover and simmer gently for 20 minute Only check once to make sure dumplings aren’t sticking to the bottom of the pan and to make sure it’s staying at a simmer.
8. Hint: you can sub coffee for the water in the sauce. A 1/2 teaspoons Of cinnamon is good too.
Title: Crock Pot Gingerbread Pudding Cake
Ingredients:
- 1/4 butter
- 1/4 white sugar
- 1 vanilla extract
- 1 molasses
- 1/2 water
- 1 all-purpose flour
- 1 1/4 baking soda
- 3/4 ground cinnamon
- 1/2 salt
- 1/4 allspice
- 1/4 nutmeg
- 1/4 pecans
- 1/2 brown sugar
- 7 hot water
- 3/4 butter
- 1/2
Instructions:
1. In large mixing bowl, cream butter and sugar until light and fluffy.
2. Beat in egg white and vanilla.
3. Combine molasses and water until blended.
4. Combine the flour, baking soda and spices.
5. Add dry mixture to creamed mixture, alternately with molasses mixture, beating well after each addition.
6. Fold in nuts.
7. Pour into a greased 3 quart slow cooker.
8. Sprinkle with brown sugar.
9. Combine hot water and melted butter and pour over the batter but do not stir.
10. Cover and cook on high for 2 - 21/2 hours or until a toothpick inserted near the centre of cake comes out clean.
11. Turn off heat and let stand for 15 minutes. Serve warm.
Title: Black Sorcery Fondue
Ingredients:
- 2 light corn syrup
- 1/2 pecans
- 9 vanilla
- 1/4 marshmallows
- 1
Instructions:
1. Heat the syrup and cream in the microwave.
2. Add chocolate and stir until melted.
3. Mix in vanilla and pecans.
4. Place in fondue pot over flame.
5. Cool slightly.
6. Dip cake, marshmallows and fruit in mixture.
Title: Heart Smart Muffins Mix - Sugar Free
Ingredients:
- 2 baking powder
- 1 1/2 baking soda
- 1/2 ground cinnamon
- 1 nutmeg
- 1/2 salt
- 1/8 low-fat buttermilk
- 1/3 - 2/3 unsweetened applesauce
- 3/4 egg
- 3/4 canola oil
- 1 vanilla extract
- 1 1/2
- 1
Instructions:
1. Dry: 2 cups white, wheat, soy or almond flour (or a combination of your choice) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon salt 1/3 to 2/3 cup packed Splenda brown sugar. Dry mix keeps for 3 months. Store in a tightly sealed jar or a Ziploc bag in a cool, dark cupboard.
2. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with cooking spray.
3. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.
4. Gather the following ingredients: 3/4 cup low-fat (or regular) buttermilk 3/4 cup unsweetened applesauce 1 large egg 1 1/2 tablespoons canola or vegetable oil 1 teaspoon vanilla extract.
5. In a second medium bowl, using a handheld electric mixer set at medium speed, beat the buttermilk, applesauce, brown sugar, egg, oil and vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.
6. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
7. Variations: Do Your Own Thing Muffins: Stir in 1/2 cup fresh or frozen (do not thaw) blueberries, raspberries, chocolate chips, raisins, currants or walnuts.
8. Bran Muffins: Stir in 3/4 cup unprocessed bran flakes with the dry ingredients. If batter is too thick, add in 1/4 cup unsweetened applesauce.
9. Cranberry-Pumpkin Muffins: Substitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup dried cranberries.
10. Dairy-Free Muffins: Replace the buttermilk with soy or rice milk. Add in 1 tablespoon freshly squeezed lemon juice.
Title: Croquembouche (puff, christmas tree)
Ingredients:
- 1 1/2 water
- 3/4 unsalted butter
- 2 sugar
- 1/4 salt
- 1 1/2 flour
- 6 eggs
- 1 1/2 sugar
- 2 fresh lemon juice
- 16
Instructions:
1. To make Puffs:preheat oven 400f.
2. Bring water, butter,sugar & salt to a roiling boil in a large saucepan.
3. Add flour all at once, stir vigorously with a wooden spoon until the mixture leaves the sides of the pan clean. Remove from heat.
4. Beat in eggs, one at at a time with a wooden spoon until paste is shiny& smooth Drop pastry by well rounded teasp, 1 1/2" apart on 2 ungreased cookie sheets Bake 35 minutes or until puffed and golden.
5. Cool on a wire rack.
6. Prepare carmelized sugar:
7. Heat sugar & lemon juice in a heavy medium sized skillet over medium-high heat, stirring occasionally with a wooden spoon until the sugar is melted and light golden brown.
8. Do not let it burn Remove from heat.
9. Putting it together:
10. Place 14 puffs in a 9" circle on a platter.
11. Fill in the center of the circle with about 5 more puffs.
12. Working quickly and carefully dip the bottom of remaining puffs in the carmalized sugar (don't let it touch your skin), one at a time and place each on top of the base puffs in a slightly smaller circle Fill in the center with puffs.
13. Continue making each circle smaller to form a tree shape.
14. Drizzle the remaining sugar over the tree and decorate with the cherry halves You may refrigerate for 1-2 days.
Title: Grapefruit Brulee
Ingredients:
- 2 red grapefruits
- 8 dark rum
- 2 unsalted butter
- 2 dark brown sugar
- 2 all-purpose flour
- 1/4 ground allspice
- 1/8 fine salt
Instructions:
1. Position a rack in the upper third of the oven.
2. Preheat the broiler to high.
3. Halve each grapefruit, then loosen the segments by cutting along the membranes with a paring or grapefruit knife.
4. Drizzle 2 teaspoons of rum evenly over each half.
5. In a small bowl, combine the butter, sugar, flour, allspice, and salt.
6. Using your fingertips, pinch the ingredients together until the mixture forms soft crumbs.
7. Sprinkle the crumbs evenly over the cut grapefruits.
8. Place grapefruits on a broiler pan, and broil until the crumbs are lightly browned, bubbling, and shiny, about 7 minutes.
9. Serve immediately or cooled slightly.
Title: Boiled Raisin Cake
Ingredients:
- 2 raisins
- 1 brown sugar
- 1 hot water
- 1/2 shortening
- 1 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1 vanilla
- 2 baking soda
- 1
Instructions:
1. In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves.
2. Bring mixture to boiling point, cover and let simmer for 6 minutes.
3. Cool to lukewarm and add vanilla.
4. Add soda to flour and mix.
5. Combine flour and raisin mixture well.
6. Bake in buttered 9X5" loaf pan in 325° oven for 1-1 1/4 hours. Cool in pan.
7. This cake improves with keeping.
8. ------------------------------------.
9. NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
Title: Carrot Cupcakes by Penzeys
Ingredients:
- 3 carrots
- 2 all-purpose flour
- 1 cinnamon
- 1 salt
- 1 baking soda
- 1 baking powder
- 4 eggs
- 2 sugar
- 3/4 pure vanilla extract
- 1 raisins
- 1 cream cheese
- 1/3 butter
- 1/4 pure vanilla extract
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Line muffin tins with paper cupcake liners.
3. Peel carrots, chop off ends, and grate finely.
4. Stir flour, cinnamon, salt, baking powder and baking soda together, set aside.
5. In a large mixing bowl, beat eggs until well blended.
6. Add sugar, oil, carrots, and pure vanilla extract, mix well at medium speed.
7. Add flour mixture and nuts or raisins(if desired).
8. Blend on low speed until just mixed, spoon into cupcake liners, about 3/4 full.
9. Place the pans in the preheated oven and bake for 12 minutes.
10. Switch the pans so the pan from the lower rack is now on the upper, and bake for 12 more minutes.
11. Check for doneness--cupcakes should be browned and springy to the touch.
12. Let cool completely before frosting.
13. To prepare frosting: let cream cheese and butter come to room temperature.
14. Blend with pure vanilla extract, then beat in the powdered sugar at low speed.
15. Add food coloring if desired; it gives the frosting a nice spreading consistancy.
16. If you don't use food coloring, add a drizzle of milk to make the frost spread more easily.
Title: Chocolate Shortbread Olé
Ingredients:
- 8 dark chocolate
- 2 all-purpose flour
- 1 ground cinnamon
- 1/8 ground cayenne pepper
- 1 light brown sugar
- 3/4 butter
- 1 pecans
Instructions:
1. PREHEAT oven to 325º F.
2. MICROWAVE baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
3. The sections may retain some of their original shape so if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. then cool to room temperature.
4. COMBINE flour, cinnamon and cayenne in medium bowl.
5. Beat brown sugar and butter in large mixer bowl until light and fluffy then beat in melted chocolate; stir in the flour mixture until blended then stir in pecans.
6. SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets; flatten with bottom of glass dipped in sugar.
7. BAKE for 10 to 12 minutes or until edges are set.
8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Fruit Compote With Honey Yogurt
Ingredients:
- 3 fresh ginger
- 1 pears
- 2 golden delicious apples
- 2 fresh lemon juice
- 1 prunes
- 6 plain low-fat yogurt
- 1/2 honey
- 1 lemon zest
- 2
Instructions:
1. Combine apple juice and ginger in a large shallow saucepan and bring to a simmer.
2. Peel, quarter and core the pears and apples and toss with lemon juice. Add to saucepan. Cover and cook over low heat until pears are just tender, about 10 minutes.
3. Add apricots and prunes and then cover, cooking for 5 minutes on low heat.
4. With a slotted spoon, transfer the fruit to a serving bowl.
5. Raise heat and boil the apple juice mixture, uncovered until it reduces to 1 3/4 cups. Cool liquid slightly then pour over the fruit.
6. Stir the yogurt and honey together in a small bowl and set aside. Toast the almonds in a small skillet (without oil) over low heat until golden (about 2 minutes.)
7. Drizzle the fruit with a spoonful of the yogurt and honey mix. Garnish with strips of the lemon zest and sprinkle with the toasted almonds.
Title: Fruits In Mango Puree
Ingredients:
- 3 mangoes
- 6 strawberries
- 2 apples
- 2 kiwi fruits
- 2 pears
- 9 -10 grapes
- 1/3 water
- 1 vanilla essence
Instructions:
1. Keep aside some of the mango pieces.
2. Put the rest in a blender with water.
3. Blend well.
4. Next, chop all the fruits into small pieces.
5. Put in a bowl.
6. Add essence.
7. Mix well.
8. Pour mango puree on top.
9. Garnish with kiwi fruits, mango pieces and strawberries.
10. Serve cool!