lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Whoopie Pies
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 baking powder
- 1 baking soda
- 2 cinnamon
- 1 ground ginger
- 1 ground cloves
- 2 dark brown sugar
- 1 pumpkin puree
- 3 eggs
- 2 vanilla extract
- 1/2 confectioners' sugar
- 3 unsalted butter
- 1/2 cream cheese
- 8 vanilla extract
- 1
Instructions:
1. Prep the cookies first. Preheat your oven to 350°.
2. Line two baking sheets with parchment paper.
3. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and put aside.
4. In a separate bowl, whisk the brown sugar and oil together until combined.
5. Add the pumpkin puree and whisk to combine thoroughly.
6. Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
7. Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
8. Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
9. Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
10. Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling.
11. To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
12. In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps.
13. Add the cream cheese and beat until combined.
14. Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure.
15. To assemble the cookies, turn one cooled cookies upside down so the flat side facing up.
16. Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
17. Place another cookie, flat side down, on top of the filling.
18. Press down slightly so that the filling spreads to the edges of the cookie.
19. Repeat this until you use all your cookies.
20. Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.
Title: Chocolate Nut Tart
Ingredients:
- 1/2 unsalted butter
- 1 1/3 confectioners' sugar
- 1 egg
- 1 salt
- 1 3/4 all-purpose flour
- 3 eggs
- 3/4 brown sugar
- 1/2 dark corn syrup
- 2 dark molasses
- 6 unsalted butter
- 2 vanilla extract
- 2 ground cinnamon
- 1 salt
- 2
- 3/4
Instructions:
1. FOR PASTRY: In a bowl, combine the butter and confectioners’ sugar. Using a wooden spoon, cream together until very light and fluffy. Add the egg and salt and beat until combined. Add the flour and stir until the mixture comes together to form a dough. Divide the dough in half and pat each half into a ball. Wrap in plastic wrap and refrigerate 1 ball for 2-3 hours or as long as overnight. Reserve the other half to make another tart; it can be frozen for up to 2 months.
2. Preheat an oven to 325 degrees.
3. On a lightly floured work surface, roll out the ball of dough into a round about 12 inches in diameter and 1/8-1/4 inch thick. Drape the round over the rolling pin and transfer to a 10-inch tart pan with a removable bottom. Ease the pastry into the tart pan, pressing it gently against the bottom and sides. Trim the edges even with the pan rim. Place in the refrigerator to chill for 15 minutes.
4. Prick the bottom and sides of the pastry with a fork. Bake until golden, 10-12 minutes. Transfer to a rack to cool. Leave the oven set at 325 degrees.
5. FOR FILLING: In a large bowl, whisk together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla and cinnamon until well blended. Add the salt, almonds and chocolate and mix to coat evenly.
6. Pour the filling into the tart shell and bake until the center is set, 35-40 minutes. To test, press gently on top with your fingertips. Transfer to a rack and let cool.
7. TO SERVE: Remove the pan sides and, using a spatula, slide off the pan bottom onto a serving plate. Cut into wedges and serve with whipped cream.
Title: Italian Crescent Crostata
Ingredients:
- 2 pecans
- 1 1/2 walnuts
- 3/4 raisins
- 1/2 egg
- 1 powdered sugar
- 2 -3
Instructions:
1. Heat oven to 350°F.
2. Separate dough into eight rectangles, and separate five of those into ten triangles.
3. Reserve remaining three triangles for lattice top.
4. Place the ten triangles in ungreased 12 inch pizza pan or 9 by 13 plan; press over bottom and 1/2 inch up sides to form crust.
5. Press perforations to seal.
6. Bake at 350°F for 12 to 15 minutes or until light golden brown.
7. In medium bowl, combine preserves, walnuts (or pecans) and raisins.
8. Spread preserve mixture over partially baked crust.
9. To make lattice top, seal perforations of remaining 3 rectangles, cut each lengthwise into 5 strips to make 15 strips of dough.
10. Arrange dough strips in lattice design over preserve mixture, pinching strips together where necessary.
11. Gently brush beaten egg over lattice.
12. Return to oven and bake an additional 17 to 22 minutes or until golden brown.
13. Cool and sprinkle with powdered sugar.
Title: Rum-doused Lemon Poppy-Seed Cake
Ingredients:
- 1 butter
- 4 cream cheese
- 1 3/4 white sugar
- 3 eggs
- 1 fresh lemon rind
- 1 1/2 flour
- 1 baking powder
- 2 poppy seeds
- 1/4 rum
Instructions:
1. Preheat oven to 375 degrees.
2. Grease a 10" tube pan or bundt pan.
3. In large bowl, beat together butter, cream cheese until well blended.
4. Mix in sugar, eggs, and lemon rind until light and fluffy.
5. In seperate bowl sift, flour and baking powder, stir into butter mixture.
6. Add in poppy seeds.
7. Bake 55 to 60 minutes.
8. Cool 15 minutes in pan, then invert onto a wire rack to finish cooling.
9. Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on rest.
10. Cover and let stand 2 or 3 hours before serving.
11. Serve with a dollop of whipped cream.
Title: Creamy Butter Frosting (Optional Chocolate)
Ingredients:
- 1/2 milk
- 2 cornstarch
- 1 rum
- 3/4 butter
- 7 -8 powdered sugar
- 2 vanilla
- 1
Instructions:
1. In a small saucepan, whisk milk into cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. If you like, stir in rum. Cover surface with plastic wrap. Cool to room temperature (do not stir).
2. In a large mixing bowl, beat butter for 30 seconds. Add 2 cups powdered sugar; unsweetened cocoa powder, if you like; and vanilla. Beat with electric mixer on medium speed until light and fluffy.
3. Add cooled milk mixture to butter mixture, half at a time, beating on low speed after each addition until smooth. Beat in 5 to 6 cups additional powdered sugar until spreading consistency.
Title: Carrot Cake
Ingredients:
- 3 sugar
- 3 self rising flour
- 2 cinnamon
- 1 1/2 eggs
- 4 carrots
- 3 cream cheese
- 1 margarine
- 12 vanilla
- 1/2 - 1 powdered sugar
- 1
- 1 1/2
- 1
Instructions:
1. Grease and flour 2 9-inch or 3 8-inch cake pans.
2. Mix all dry cake ingredients.
3. Add oil and eggs.
4. Add carrots and nuts.
5. Mix well.
6. Pour into pans and bake 25 to 30 minutes at 350.
7. Mix all frosting ingredients well and spread between layers and top of cake.
Title: Easy Strawberry Custard Cake
Ingredients:
- 1 water
- 1 1/4 strawberries
- 1/3 granulated sugar
- 3 heavy whipping cream
- 4
- 1
Instructions:
1. Prepare cake mix using ingredients and directions as listed on the box.
2. Place in greased and floured 9x13" baking pan.
3. Cover batter with strawberries.
4. Sprinkle strawberries with sugar.
5. Pour heavy whipping cream over ingredients in pan.
6. Bake at 350° for 50 to 60 minutes or until cake springs back when touched lightly.
7. This will need to be stored in the refrigerator.
Title: Cherry-Berry Streusel Pie
Ingredients:
- 2/3 sugar
- 2 cornstarch
- 1/4 salt
- 1/2 butter
- 1 tart cherries
- 2 -3 vanilla
- 1/4 flour
- 1 light brown sugar
- 1 granulated sugar
- 1 1/4 cinnamon
- 6 salt
- 1/4 butter
- 3/4 vanilla
- 1/4
- 1/2
- 1/4
Instructions:
1. Preheat oven to 400 degrees.
2. FILLING: Combine sugar, cornstarch and salt in a mixing bowl.
3. Drain cherries, pouring 1/4 cup of the juice into a small bowl or measuring cup. Set the cherries aside. Add almond extract and vanilla to the juice in the cup.
4. Add the liquid to the dry ingredients in the mixing bowl and mix well. Add the butter and use the back of a fork to smoosh it up into smaller pieces that will spread themselves around the mixture.
5. Stir in the cherries and let the mixture stand for 15 minutes. While it's sitting there, taunting you, make the streusel:
6. STREUSEL: Combine all dry ingredients in a bowl, then add the butter and vanilla. Cut the butter into the dry ingredients with a pastry blender or two knives until mixture looks crumbly - like a bowl of gravel. (Bad analogy. Sorry.) Set the streusel aside. *Note to self: Next time, make the streusel with cold butter and the food processor, do it ahead of time, and store it in the refrigerator. That way, you can stand around and watch the cherries in that bowl and won't miss out on any of the action.*.
7. Back to the FILLING: Stir the blueberry pie filling into the cherries.
8. Pour filling into pie crust and sprinkle the streusel as evenly as possible over the top. Bake for 50 to 55 minutes.
9. Note: if you decide to go make it without the pie crust, less baking time is required. It will be done when it's bubbly and the streusel is browned - 40-45 minutes.
Title: Easy Banana Pudding
Ingredients:
- 7 bananas
- 4 instant vanilla pudding
- 8 sour cream
- 16 Cool Whip
- 5 canned milk
- 2 sugar
- 2
Instructions:
1. Combine pudding and milk, mix together on low speed until a pudding mixture (less than 5minutes).
2. Add Sour Cream, sugar, and about 8oz of cool whip and mix together on low speed.
3. Layer the Vanilla wafers on bottom of pan, then bananas, next pudding.
4. Continue layering pattern the last layer on top should be wafers.
5. Spread Cool whip even on top of last layer of vanilla wafers.
6. Let the pudding refrigerate overnight, then enjoy.
Title: Dark Chocolate Brownies With Peanut Butter Filled DelightFulls
Ingredients:
- 3/4 granulated sugar
- 1 butter
- 1/3 water
- 2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 3/4 salt
- 1/4
- 1
Instructions:
1. PREHEAT oven to 325°F Line 8-inch-square baking pan with foil. Lightly grease.
2. HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in 3/4 cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
3. BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.
Title: Pineapple Rice Pudding
Ingredients:
- 2 rice
- 2/3 sugar
- 1/4 salt
- 1 vanilla
- 2 pineapple
- 1/2 miniature marshmallow
- 1/2
Instructions:
1. Combine rice, sugar, salt and vanilla.
2. Add pineapple; chill 1 hour.
3. Add marshmallows and fold in whipped cream.
4. Chill until serving time.
Title: Peanut Butter Munchies
Ingredients:
- 2 margarine
- 2 creamy peanut butter
- 3 miniature marshmallows
- 2 1/2 low-fat granola
- 3 dark raisins
Instructions:
1. Spray an 8-inch square baking pan with vegetable cooking spray. Set aside.
2. In a large saucepan, combine margarine and peanut butter. Cook peanut butter mixture over low heat, stirring frequently, until melted and smooth, about 1 minute.
3. Add marshmallows; cover and cook, stirring occasionally, until marshmallows melt, about 5 minutes. Remove from heat.
4. Stir in granola and raisins. Spread mixture into prepared pan and cool. Cut into 16 squares.
Title: Addie's Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 3 flour
- 1/2 vanilla extract
- 1
Instructions:
1. Cream butter and sugar. Add eggs one at a time. Sift flour three times. Add flour and whipping cream alternately to butter mixture. Add extracts. Grease steeple pan. Bake on middle rack for 1 1/2 hours at 350 degrees.
2. Cool for 15 minutes then invert pan.
Title: Fruitcake ( Also Known As Barb'snuttierthana, Fruitcake)
Ingredients:
- 1/2 butter
- 2 margarine
- 3 light brown sugar
- 4 eggs
- 1 molasses
- 2 apples
- 4 1/2 flour
- 1 baking powder
- 4 cinnamon
- 1 1/2 allspice
- 1 nutmeg
- 1 salt
- 1 ground cloves
- 1 pecans
- 1 walnut halves
- 1 currants
- 1/2 dark raisin
- 1/2 golden raisin
- 1 dried sweetened cranberries
- 1 pecans
- 1/2 walnuts
- 1
Instructions:
1. Spray pans with Pam.
2. 2 8-inch springform or Bundt.
3. or 4 loaf pans
4. Flour pans well and tap then discard excess flour.
5. Preheat oven to 325°F.
6. Cream butter until fluffy.
7. Add brown sugar and beat for 1 minute on medium.
8. Add lemon extract, eggs, cooled apples and molasses.
9. Mix flour and other dry ingredients together in a separate bowl.
10. Add 1/2 the flour mixture to the wet ingredients and beat well.
11. Add the rest of the flour mixture and stir until well incorporated.
12. Stir in all the fruit and nuts.
13. Spoon batter into each pan.
14. Top with pecans, cherries and walnuts.
15. Bake at 325F for 1 hour for loaf pans,.
16. 1 hour 15 minutes for others.
17. Let cakes set for 10 minutes.
18. Using a knife, loosen fruitcake from sides of the pan.
19. Open springform latch and remove pan.
20. Invert cake on a plate and with a knife remove pan bottom.
21. Place a cake rack on the fruitcake bottom and invert so the cake cools right side up.
22. Remove plate and let set until cooled completely.
23. Wrap well in plastic and store in an airtight container or foil.
Title: Mr. Food's Peppermint Swirl Cheesecake
Ingredients:
- 2 cream cheese
- 1/2 sugar
- 2 eggs
- 3/4 sour cream
- 1 vanilla extract
- 1 graham cracker pie crust
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well.
3. Place 1/2 cup of the cream cheese mixture in a small bowl and stir in the peppermint extract and red food color; mix well. Pour remaining cream cheese mixture into the pie crust.
4. Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect.
5. Bake cheesecake for 30-35 minutes or until edges are set (the center will be slightly loose). Allow the cake to cool for 1 hour, then cover it and chill for at least 6 hours before serving.
6. To make it holiday-festive, garnish each slice of cheesecake with a dollop of whipped cream and a miniature candy cane.
Title: Tia Elisa's Apple Cake
Ingredients:
- 9 apples
- 3 brown sugar
- 1 eggs
- 3 flour
- 1 3/4 baking powder
- 2 salt
- 1 cinnamon
- 3
Instructions:
1. Preheat oven to 350°F.
2. Butter a 9x9-inch Pyrex pan generously.
3. Peel and slice the apples.
4. Sprinkle with brown sugar and lemon juice.
5. Mix eggs, flour, baking powder, salt,orange juice concentrate and cinnamon.
6. Place about 2/3 of batter in Pyrex.
7. Cover with apple slices.
8. Top with the remaining batter.
9. Bake at 350°F for forty minutes.
Title: Daffodil Cake
Ingredients:
- 10 cream of tartar
- 7 vanilla
- 5 salt
- 2 sugar
- 375 cake flour
- 300 sugar
- 4
- 25
- 5
Instructions:
1. Preheat oven to 375.
2. In large mixing bowl, beat egg white with cream of tartar, vanilla, and salt untill soft peaks form. Add 250 ml sugar, 25 ml at a time to the egg whites untill they hold stiff peaks.
3. Combine flour, and 125 ml sugar. Fold into Egg whites.
4. In small mxing bowl, beat egg yolks 25 ml sugar, orange rind and juice, untill thik.
5. Fold 1/3 egg white batter into the egg yolk mixture.
6. Spoon mixture into 4L cake pan, alternating between yellow and white batter. Gently run a knife through the batter in the pan to create a marbled affect.
7. Bake for 35 minutes or untill cake springs back when touched lightly.
8. Invert cake on wire rack to cool.
9. Serve with Orange Fluff Sauce.
Title: Taffy Apple Salad
Ingredients:
- 1/2 brown sugar
- 1 cornstarch
- 2 lemon juice
- 1 egg
- 1 pineapple tidbits
- 1 golden delicious apples
- 5 miniature marshmallows
- 2 salted peanuts
- 1
Instructions:
1. In a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice.
2. Cook over low heat, stirring constantly, until thickened, about 10 minutes.
3. Refrigerate for 1 hour.
4. In a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended.
5. In a large bowl, combine pineapple, apples, marshmallows and peanuts.
6. Stir in topping mixture.
7. Refrigerate for 2 to 3 hours before serving.
Title: Andrea's Fruit Pizza
Ingredients:
- 2 kiwi fruits
- 1/2 strawberry
- 1 1/2 apples
- 16 sugar
- 1/2 milk
- 1/8 grapes
- 1
Instructions:
1. Preheat oven to 350 degress.
2. Roll out cookie dough onto large around flat circular pan (pizza pan) and cook for 10 minutes or until golden brown.
3. leave on pan and cool sugar cookie dough in fridge.
4. Whip cream cheese, sugar and milk. If thats not enough milk or if you want to change the consistency, add more milk.
5. Dice and mix fruit together in a medium bowl.
6. Spread cream cheese onto cooled cookie dough and sprinkle with diced fruit.
7. Refrigerate until serving.
Title: Fritos Cookies
Ingredients:
- 1 sugar
- 1 peanut butter
- 1
Instructions:
1. Pour the bag of Fritos (whole, not crushed) on parchment paper. I use a cookie sheet.
2. Cook the sugar and Karo till boiling (stirring on medium heat) for a minute or so.
3. Remove from heat and stir in the peanut butter.
4. Drizzle over the Fritos. Cool completely then break into bite sized pieces.
Title: The Most Special Whipped Cream Frosting
Ingredients:
- 1/2 mascarpone cheese
- 1/2 heavy cream
- 2 granulated sugar
- 1/4 vanilla extract
Instructions:
1. Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip.
2. Use as a topping on your favorite dessert.
Title: Mulled Crimson Pears
Ingredients:
- 1 vermouth
- 1 mint sprig
Instructions:
1. Drain pears and place in a single layer in skillet. Add vermouth.
2. Heat to boiling over medium heat; simmer, basting occasionally until evenly tinted, about 10 minutes.
3. Remove from heat; boil vermouth until reduced by half, to concentrate the flavor.
4. Pour over pears and garnish with mint sprigs.
Title: Strawberry Shortcake Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 2/3 granulated sugar
- 2 eggs
- 1 1/2 vanilla extract
- 2/3 sour cream
- 1 strawberry
- 1/3 granulated sugar
- 1 lemon juice
- 1 1/2 heavy cream
- 3 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Cupcakes: Heat oven to 350 degrees F.
2. Line 12 standard muffin cups with paper liners.
3. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
4. In large bowl with mixer on medium, beat butter and sugar until light and creamy.
5. Beat in eggs, 1 at a time, then vanilla.
6. With mixer on low, alternately beat in flour mixture and sour cream until combined.
7. Continue to beat on medium until batter is thick and smooth.
8. Spoon batter into a Ziploc bag.
9. Snip a 1/2 inch corner from the bag and fill the liners slightly less than two-thirds full.
10. Bake 24-26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean.
11. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
12. Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy.
13. In a large bowl, beat cream, confectioners' sugar and vanilla until soft peaks form.
14. Use a skewer to poke several holes into the top of each cupcake.
15. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes.
16. Top with sliced berries and a dollop of cream.
17. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
Title: Jessy's Fav Mint Fudge Pudding Cookies
Ingredients:
- 1/4 applesauce
- 1/4 Splenda sugar substitute
- 1 Jell-O pudding mix
- 1 egg
- 1/4 vanilla
- 1/4 baking powder
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Stir all ingredients together in a bowl until batter forms a dough like consistency. Batter will be very sticky.
3. Spoon dough onto a greased and floured cookie sheet or spoon into a mini muffin tin filling each slot halfway full.
4. Bake about 8-10 minutes at 350 or until tooth pick comes out mostly clean. These cookies will stay very moist and cake like inside but will firm on the outside.
Title: Old Fashion Sugar Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 sugar
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1/4 powdered sugar
Instructions:
1. Combine flour,baking powder and salt mix well. 2. Combine sugar and butter in a large bowl, with electric mixer on high speed, until well mixed. 3. Add egg and vinilla; mix well. Add flour mixture; mix well. 4. Chill 2 hours firm. 5. Preheat oven to 350 degrees shape chilled dough into a ball. 6. Roll in sugar and powder sugar. 7. Cut into 1/4-inch thick slices and and place on lightly greased baking sheet. 8. Sprinkle lightly with sugar and powder sugar if using. 9. Bake 12 minutes until light golden brown.
2. Tip: If the cookie dough is too crumbly wet your hands and press on the dough to make the cookies not too dry.
Title: Cookies & Cream Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 2/3 sugar
- 1 milk
- 1/2 butter
- 2 vanilla
- 3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line 24 regular-size (2 1/2-inch) muffin pan cups with paper muffin cup liners.
3. Sift flour, baking powder and salt together in a large bowl.
4. Stir in sugar.
5. Add milk, butter and vanilla; beat with electric mixer at low speed for 30 seconds.
6. Beat at medium speed for 2 minutes.
7. Add egg whites; beat for 2 minutes.
8. Stir in 1 cup of crushed Oreos.
9. Spoon batter into prepared muffin pans.
10. Bake for 20 to 25 minutes or until toothpick comes out clean.
11. Cool in pans on wire rack for 10 minutes.
12. Remove to racks; cool completely.
13. Frost cupcakes; garnish with additional crushed cookies.
Title: Wonderful Blueberry Pound Cake!
Ingredients:
- 2 1/4 sugar
- 1/2 butter
- 4 cream cheese
- 3 eggs
- 1 flour
- 3 blueberries
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 lemon yogurt
- 1 vanilla
- 3 powdered sugar
- 1 fresh lemon juice
- 2
Instructions:
1. Set oven to 350°.
2. Grease a 10-inch tube pan.
3. In a bowl beat the sugar with butter and softened cream cheese until fluffy (about 5 minutes).
4. Add in eggs and egg white one at a time until blended.
5. Add in the vanilla.
6. In a small bowl toss the blueberries with 2 tablespoons flour (removed from the 3 cups flour) set aside.
7. In another bowl mix the remaining flour with baking powder, baking soda and salt; add to the creamed mixture along with the yogurt, beginning and ending with the flour.
8. Fold in the blueberry mixture.
9. Transfer the mixture prepared tube pan.
10. Bake for about 1 hour and 10 minutes or until cake tests done.
11. Cool cake 10 minutes in pan then remove.
12. In a small bowl combine the powdered sugar with lemon juice, then drizzle over warm cake.
Title: Chocolate Chip Cheesecake Pudding
Ingredients:
- 30 butter
- 1/2 cream cheese
- 8 confectioners' sugar
- 1 Cool Whip
- 1 milk
- 3 instant chocolate pudding mix
- 1 vanilla instant pudding mix
- 1
Instructions:
1. Make cookies into cookie crumbs. I use a 1 gal bag and the rolling pin.
2. Mix crumbs with melted butter, press into 9x13 pan.
3. Beat sugar into cream cheese.
4. Stir in 1 3/4 cup Cool Whip.
5. Spoon cream cheese mixture over crust and spread gently.
6. Mix pudding mixes and milk for 2 minutes; spread over cream cheese.
7. Cover with remainder of the Cool Whip.
8. Add cookie crumbs or chocolate shavings to decorate if desired.
9. Refrigerate overnight or until firm.
10. Store leftovers in fridge.