lumicero/recipes-ing2inst huggingface dataset:
Title: Cowgirly's Coconut Cake
Ingredients:
- 1 water
- 3 sweetened condensed milk
- 1/3 coconut milk
- 1 1/3 flaked coconut
- 1 Cool Whip
- 13 1/2
- 2
- 12
Instructions:
1. Bake cake according to package directions in a 13X9 pan.
2. While cake is cooling, take a fork and poke holes in it.
3. In a nonstick saucepan, mix the sweetened condensed milk and the coconut milk.
4. Heat until it begins to boil.
5. Drizzle it over the baked cake.
6. Sprinkle the 1-1/2 cups of flaked coconut and nuts on top of the cake.
7. When the cake has cooled completely, frost with the whipped topping and sprinkle with the remaining 1/2 cup coconut. (I like to toast the coconut for the top in the oven first before sprinkling it. If you don’t toast it, you can color it though which works well for themed cakes (fuzzy bunnies and such -- ).
8. This recipe supposedly serves 12, but who eats slices that small?!
Title: Lemony Carrot Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/3 margarine
- 1 butter
- 1 sugar
- 1 lemon peel
- 2 vanilla
- 1/2 eggs
- 1/2 lemon yogurt
- 3 vanilla yogurt
- 1 1/2 carrot
- 1/2 margarine
- 1/2 butter
- 1 -2 confectioners' sugar
- lemon peel
- vanilla
- lemon yogurt
- vanilla yogurt
Instructions:
1. Preheat oven to 350 degrees. Grease and lightly flour 9x9-inch baking pan.
2. In a small bowl combine flour,baking powder, baking soda and salt.
3. In a large bowl beat margarine with electric mixer 30 seconds.
4. Add sugar,lemon peel and vanilla; beat well.
5. Add eggs,1 at a time, beating after each addition.
6. Add flour mixture and yogurt alternately to margarine mixture, beating after each addition.
7. Stir in carrots.
8. Pour batter into prepared pan; Spread evenly. Bake 30 minutes or until toothpick inserted into center comes out clean.
9. Cool in pan on wire rack. Spread cake with lemon yogurt frosting.
10. ------------------------------.
11. LEMON YOGURT FROSTING DIRECTIONS:
12. In a small bowl beat margarine until softened.
13. Gradually add confectioners sugar; beat well.
14. Beat in lemon peel and vanilla.
15. Add enough yogurt to make a spreadable frosting.
Title: Mom's Pie Crust Cookies
Ingredients:
- 5 1/2 - 6 flour
- 2 sugar
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 shortening
- 1 milk
- 2 eggs
- 1 vanilla
Instructions:
1. Mix all dry in a LARGE BOWL.
2. Cut shortening into dry till fine and crumbly (use your hands for this).
3. Mix all wet together and add to dry. Mix with wooden spoon till dough forms. Dough will be soft.
4. Roll out on well floured surface (I use equal parts flour and sugar) to 1/4 inch thick. Cut into shapes.
5. Place on lightly greased sheet and bake at 350°F for 8-10 minutes. Do not let cookie bottoms BROWN AT ALL.
Title: Lethal by Chocolate Cake
Ingredients:
- 2 cream cheese
- 6 eggs
- 2 cinnamon
- 2 flour
- 1/4 milk
- 1/4 sugar
- 1 chili powder
- 1 cocoa powder
- 24 allspice
- 1/2
- 1
Instructions:
1. in large bowl let cream cheese soften.
2. once softened mix cream cheese eggs and flour until well blended.
3. next slowly mix in milk, sugar, and Chile powder.
4. preheat oven to 350 degrees.
5. last mix in chocolate chips, chocolate syrup, cocoa powder, and allspice.
6. grease 9" cake pan.
7. pour batter in cake pan.
8. bake for 1 1/2 hours.
Title: Frosted Zucchini Brownies
Ingredients:
- 1 butter
- 1 1/4 sugar
- 2 eggs
- 2/3 sour cream
- 2 vanilla
- 2 1/2 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 zucchini
- 1 3/4 peanut butter
- 1
- 3/4
Instructions:
1. cream the butter and sugar.
2. Add the eggs, mix till well incorporated.
3. Add the sour cream, vanilla. Mix well.
4. In another bowl:.
5. combine the flour, soda, baking powder and cocoa and salt.
6. stir into the creamed mixture.
7. Add the zucchini. Pour into a grease 9x13 pan.
8. Bake 350 degrees for 35 minutes or till done.
9. Cool.
10. Frost with:.
11. Melt chocolate chips over hot water.
12. still till smooth.
13. Add peanut butter and mix till creamy.
14. Frost brownies and enjoy!
Title: Heather's Creme De Menthe Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1 water
- 4 creme de menthe
- 1/4 irish cream
- 1/2 butter
- 3/4 water
- 1/2 sugar
- 1/4 creme de menthe
- 1 irish cream
- 1/4
Instructions:
1. Preheat oven to 325. Grease and flour a 10" Bundt pan.
2. In a large bowl, combine cake mix and pudding mix.
3. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Creme de Menthe or Irish Creme. Beat for 5 minutes at high speed. Pour batter in pan.
4. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
5. Cool for 10 minutes in the pan, then invert onto the serving dish.
6. Prick top and sides of cake.
7. Spoon glaze over top and brush onto sides of cake.
8. Allow to absorb glaze. Repeat until all glaze is used up.
9. Sprinkle fine peppermint dust on top of cake.
10. Glaze:
11. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil, and continue boiling for 5 minutes, stirring constantly.
12. Remove from heat, and stir in 1/4 cup Creme de Menthe or Irish Cream.
Title: Low-Fat Vegan Cupcakes
Ingredients:
- 1/2 soymilk
- 2/3 unsweetened applesauce
- 1/4 canola oil
- 3 granulated sugar
- 3/4 vanilla extract
- 1 1/2 flour
- 1 1/4 cornstarch
- 2 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/4
Instructions:
1. Whisk together the yogurt, soy milk, applesauce, oil, sugar, and vanilla.
2. Sift the remaining ingredients together, and then slowly mix into the whisked wet ingredients. Mix well. Fill cupcakes 3/4 full and bake for 22-25 minutes at 350 degrees.
3. Frost or glaze however you like!
Title: Vegan Raspberry Mocha Cake
Ingredients:
- 3 flour
- 1 1/2 sugar
- 2 baking soda
- 1/2 vanilla
- 1/4 vinegar
- 1 1/2 water
- 2 brewed coffee
- 1/4
- 3/4
Instructions:
1. Mix together flour, sugar, baking soda, and cocoa in a large mixing bowl.
2. Slowly incorporate oil and vanilla, then vinegar and water, and finally the coffee and raspberry preserves.
3. Mix the batter until it is smooth and creamy.
4. Pour into a greased cake pan and bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
5. Allow to cool before frosting.
Title: Cannoli
Ingredients:
- 3 shortening
- 2 flour
- 2 sugar
- 1/4 cinnamon
- 1/4 cooking wine
- 1 egg
- 2 ricotta cheese
- 1 vanilla
- 1/2 powdered sugar
Instructions:
1. For pastry, cut shortening into flour mixture until it resembles coarse crumbs.
2. Fold in sugar and cinnamon.
3. gradually add wine, a few drops at a time.
4. Add egg.
5. Mix until pastry holds together ( a few extra drops of wine may be needed(.
6. Form into a ball, cover and refrigerate 1 to 2 hours.
7. Divide dough into quarters.
8. On lightly floured surface, roll out dough as thin as possible (about the thickness of a dime). Using a piece of cardboard as a guide, cut out an oval shape 4 or 5 inches long out of the dough.
9. Loosely wrap each dough piece around metal cannoli form and seal the edges with a little milk or beaten egg white.
10. Deep fry in 2' deep olive oil. Remove when golden brown, drain and cool.
11. Mix together filling ingredients, spoon into a plastic zippered bag. Cut off a corner and squeeze into shells.
12. Garnish as desired.
Title: Tropical Fruit Crisp
Ingredients:
- 1/2 brown sugar
- 1/2 all-purpose flour
- 1/4 ground cinnamon
- 1/2 salt
- 1 butter
- 1/4 margarine
- 2 vanilla ice cream
- frozen yogurt
Instructions:
1. Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
2. Pour fruit in a 10x8-inch baking dish. Sprinkle crumb mixture over top.
3. Bake in 350°F oven, 40 minutes. Serve with ice cream or frozen yogurt.
Title: Strawberry Lemonade Cake
Ingredients:
- 6 tapioca starch
- 6 granulated sugar
- 12 baking soda
- 10 salt
- 1 1/2 shortening
- 1/2 strawberries
- 170 lemon juice
- 2 coconut oil
- 1
- 1 -2
Instructions:
1. Preheat oven to 350*F.
2. Grease your baking pans well with coconut oil or palm shortening or other oil of choice.
3. *** Please note: I used a 9 1/2 inch x 2 inch round enameled pan for this cake, and it made a single 1 1/2 inch layer. Double the recipe for a 2-layer cake, or use smaller pans and divide the batter. ***.
4. Measure dry ingredients (coconut flour, tapioca starch, psyllium fiber powder, sugar, baking soda, and salt) into a mixing bowl and whisk together.
5. Add palm shortening to dry ingredients and carefully mix until well combined. The tapioca starch will fly everywhere if you mix too fast.
6. Remove stems from strawberries and rinse. Mash with a fork or puree in a blender or food processor. Add lemon juice and mix well.
7. Batter will be fluffy, not pourable. Spread it into well-greased pan.
8. Place a layer of parchment paper over the top of the cake and use your hands to smooth the cake batter to an even layer. Trim off excess parchment paper and leave it on the cake while baking.
9. Bake at 350*F for 30 minutes.
10. Remove cake from oven and remove parchment paper immediately, to prevent condensation on the cake.
11. Let cake cool in the pan for 10 minutes. Shake the cake pan lightly to loosen the cake. Place a cooling rack face down on the cake pan. Holding cake pan in one hand, and cooling rack on top with the other, flip the cake onto the cooling rack. Let cake cool completely before frosting.
12. Frost with lemon frosting. (https://www.geniuskitchen.com/recipe/vegan-quot-cream-cheese-quot-frosting-536008).
Title: Special Chocolate Tofu Pie
Ingredients:
- 1 prepared graham cracker crust
- 1 silken tofu
- 1/2 confectioners' sugar
- 1/4 vanilla extract
- 1/4 cider vinegar
- 2 boiling water
- 1/2
Instructions:
1. Preheat oven to 375.
2. Blend tofu until creamy in a food processor or blender.
3. Add other ingredients gradually, scraping the sides until the mixture is thoroughly blended. Set the kettle to boil water.
4. Pour the delectable filling into your prepared crust of choice and set into a larger baking pan. Set this onto oven rack and pour boiling water into baking pan (the steam will help prevent the pie from cracking).
5. Bake 25-30 minutes and then chill for at least one hour.
6. Serve garnished as you wish, with berries, orange slices or whipped cream.
Title: Cheesecake Like Dessert
Ingredients:
- 1 boiling water
- 1 gelatin
- 6 low-fat cream cheese
- 16 Splenda sugar substitute
- 2
Instructions:
1. Mix gelatin with boiling water until disolved. Mix in yogurt and cream cheese until thoroughly mixed together - be patient, it takes a lot of mixing. Add splenda to taste.
2. Let set at least 4 hours or over night. Garnish with fruit, sugar free cookie crumbs or whipped cream.
Title: Rolo Cupcakes
Ingredients:
- 1 applesauce
- 1/2 skim milk
- 1 1/3 eggs
- 3 cream cheese
- 1/2 confectioners' sugar
- 24
- 1
- 1/3
- 1/2
- 1/4
Instructions:
1. Pre-Heat Oven to 350 degrees.
2. Beat Cake Mix, Eggs, Milk, Applesauce, and Chocolate Syrup until smooth.
3. Fill cupcake liners 1/3 of the way, and then add a Rolo Candy to each cup. Fill liner until candy is covered.
4. Bake in the oven at 350 for 18-20 minutes.
5. While cupcakes are cooling mix Cream Cheese, Confectioners Sugar, Whipping Cream, and Carmel Syrup until smooth.
6. After cupcakes have cooled completely, ice with Carmel Cream Cheese Frosting, and drizzle with Carmel Syrup.
Title: Pineapple Crunch
Ingredients:
- 1 sugar
- 2 butter
- 1/3 cornstarch
- 2 crushed pineapple
- 2 vanilla ice cream
- 2 vanilla instant pudding mix
- 1
Instructions:
1. In a bowl, combine the cornflake crumbs, sugar and butter.
2. Press into a greased 9 in square baking dish.
3. Bake at 350 for 10 minutes.
4. Cool on wire rack.
5. In a saucepan, combine the cornstarch and pineapple until blended.
6. Bring to boil, cook and stir for 2 minutes or until thickened. Cool.
7. In a mixing bowl, beat the ice cream and pudding mix on low speed for 2 minutes until blended and thickened.
8. Spoon over crust.
9. Top with pineapple mixture and refrigerate until serving.
Title: Aunt Annie's Sugar Cookies
Ingredients:
- 1 3/4 sugar
- 1 vegan margarine
- 3/4 soymilk
- 1 vinegar
- 4 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 nutmeg
Instructions:
1. Preheat the oven to 350°.
2. Mix flour, baking powder, baking soda, salt and nutmeg together.
3. In a large bowl, fully cream margarine and sugar together.
4. Add soured milk alternately with the dry ingredients to the creamed mixture.
5. Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
6. Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
7. I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
8. Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain.
9. Bake in a 350°F oven for 7-9 minutes. Do not brown!
10. Enjoy!
Title: Chocolate Pavlova With Raspberries and Cream
Ingredients:
- 6 sugar
- 1 1/2 red wine vinegar
- 1 fresh raspberry
- 3 chocolate
- 2
Instructions:
1. Preheat oven to 350 degrees. On a parchment paper lined baking sheet, draw a 9 inch circle with a pencil on the paper, flip over paper so that the pencil makes don't touch the meringue.
2. In a large bowl with an electric mixer on high speed beat egg whites until satiny peaks form, then beat in sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle vineger, cocoa, and chocolate over meringue. Gently fold everything together until cocoa is mixed inches.
3. Mound the meringue onto the parchment paper within the circle, smoothing the top with a spatuala. Place in oven, then immediatly turn down tempature to 300 degrees and cook for about 1 hour. It should look dry and crisp on top, but look gooey inside. Turn of the oven and open the door slighty, let the pavlova cool completley in the oven.
4. When your ready to serve, invert meringue onto a big plate, peel of paper, and top with whipped cream, raspberries, and grated chocolate. Keep leftovers in the fridge.
Title: White Chocolate Chip Cookies With a Lemon Twist
Ingredients:
- 1/2 butter
- 1 lemon peel
- 1 lemon juice
- 2 eggs
- 1/2 baking soda
- 2 white chocolate chips
- 1/2 light brown sugar
- 1 1/2 vanilla
- 1 1/2 flour
- 1/4 salt
- 1 pecans
Instructions:
1. Crem butter, eggs & brown sugar, add vanilla and lemon peel and juice.
2. Mix in dry ingredients, stir in chips and nuts.
3. Drop by Tablespoons on baking sheet, bake at 350 degrees for 8.10 minute or until almost set.
4. Cool on cookie racks.
Title: Brazilian Jubilee Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 -2 instant coffee
- 1 baking powder
- 1/2 salt
- 1/2 cinnamon
- 3/4 sugar
- 1/4 brown sugar
- 3/4 shortening
- 1 egg
- 2 vanilla
- 1 brazil nuts
Instructions:
1. In a large mixer bowl, combine all ingredients, except Brazil nuts and chocolate pieces.
2. Blend well at low speed.
3. Stir in 1/2 cup Brazil nuts; mix thoroughly.
4. Chill dough for easier handling.
5. Shape into balls, using a rounded teaspoon for each.
6. Place on ungreased cookie sheets.
7. Bake at 350° for 12 to 15 minutes.
8. Remove from oven.
9. Press a candy kiss or 5 chocolate pieces into center of each hot cookie.
10. When chocolate has softened, spread to frost.
11. Sprinkle with remaining chopped nuts.
Title: Polish Apple Cake (Jablecznik)
Ingredients:
- 6 apples
- 1/4 - 1/2 sugar
- 3/4 raisins
- 3/4 eggs
- 2 flax seed meal
- 2 flour
- 1/2 oats
- 2 baking soda
- 1/2 baking powder
- 1 ground cinnamon
- 1
- 1/4
Instructions:
1. Wash and coarsely chop the apples (no need to peel), place in a LARGE bowl and sprinkle with sugar.
2. Some lemon juice may be poured on top of apples also.
3. Set Aside Preheat oven to 350°F.
4. Mix the flour, oats, baking soda and baking powder in a medium bowl.
5. (add cinnamon if using.) In a separate bowl mix the eggs, flax meal, and oil, and extract together.
6. Add this mixture to the flour mixture.
7. Mix well.
8. Add this dough to the apples, along with the nuts and raisins.
9. MIX VERY WELL!
10. The apples WILL get incorporated into the dough.
11. Add a bit more flour if the mixture is extremely wet (but it WILL be wet).
12. Put into a large pan (15x10-inch pan works well) and smooth out the top so it flat.
13. Bake for around 1 hour (no longer though).
14. Top should look fairly browned.
15. Take out of the oven and Cool in the pan.
Title: Lemon Blueberry Trifle
Ingredients:
- 1 lemon yogurt
- 1 instant lemon pudding
- 1 milk
- 3 fresh blueberries
- 1 Cool Whip
- 12
Instructions:
1. Prepare instant lemon pudding with milk according to package instructions.
2. Mix well with yogurt.
3. Tear angel food cake into 1 inch pieces.
4. In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat.
5. Finish with cool whip.
6. Refrigerate for a couple of hours before serving.
Title: Banana With Peanut Butter & Chocolate Syrup
Ingredients:
- 1 banana
- 2 peanut butter
- 3
Instructions:
1. Peel banana , split lenghtwise and place on a plate.
2. Spread peanut butter on banana.
3. Drizzle with chocolate syrup.
4. Eat~~ Enjoy~~~.
Title: Peppermint Stick Sauce
Ingredients:
- 1 1/2 marshmallow creme
- 1 1/3
- 1
Instructions:
1. In a medium saucepan, combine all ingredients. Stirring constantly with a wooden spoon, cook over medium heat .
2. Remove from heat.
3. Pour into an airtight container and refrigerate.
4. Serve chilled over ice cream or cake.
Title: White Chocolate Cake from Dede Wilson's 'the Wedding Cake Book'
Ingredients:
- 8 white chocolate
- 2 cake flour
- 1 baking powder
- 1/2 salt
- 4 unsalted butter
- 3/4 sugar
- 1 pure vanilla extract
- 2 eggs
- 2/3
Instructions:
1. Preheat oven to 350°-- I bake at 300° for 20 minutes then increase oven temp to 325° or you could use bake even strips.
2. Prepare pans with cooking spray and parchment.
3. Melt the chocolate in the top of a double boiler, stirring frequently-- remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature.
4. Meanwhile, sift together the flour, baking powder, salt and set aside.
5. Place the butter in the bowl of your mixer, and with the flat paddle, cream butter.
6. Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla.
7. Add the eggs, one at a time, beating well after each addition.
8. Scrape in the melted chocolate and beat until the batter is smooth.
9. Add the dry ingredients alternately with the milk in 3 separate batches.
10. Pour into prepared pans.
11. Bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.
Title: Lemon-Go-Lightly Cookies
Ingredients:
- 2 all-purpose flour
- 2 instant mashed potatoes
- 1 sugar
- 1 brown sugar
- 1/2 - 3/4 baking soda
- 1 butter
- 3/4 margarine
- 1 lemon, rind of
- 2 eggs
- 1/4 sugar
Instructions:
1. Heat oven to 350°F.
2. In large bowl, combine all ingredients except last 1/4 cup sugar; blend well.
3. (Mixture will be crumbly.) Firmly press into 1-inch balls; roll in 1/4 cup sugar.
4. Place 2 inches apart on ungreased cookie sheet.
5. Bake at 350°F for 9 to 12 minutes or until golden brown.
6. Cool a minute or so before removing from cookie sheets.
Title: Old-Fashioned Carrot Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 1/2 all-purpose flour
- 2 cinnamon
- 2 -3 baking powder
- 1 baking soda
- 1 salt
- 1/4 ground nutmeg
- 1/4 carrots
- 2 butter
- 1/2 margarine
- 3 cream cheese
- 3 3/4 confectioners' sugar
- 1 vanilla
- 2 -3 milk
- 1 walnuts
- carrot curls
- walnuts
Instructions:
1. CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
2. Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
3. Stir in carrots.
4. Pour into two greased and floured 9 inch round baking pans.
5. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks.
7. FROSTING: Cream butter and cream cheese in a mixing bowl.
8. Gradually beat in confectioner's sugar and vanilla.
9. Add enough milk to achieve desired spreading consistency.
10. Stir in walnuts.
11. Spread frosting between layers and over tops and sides of cake.
12. Garnish with carrots and walnuts if desired.
13. Refridgerate left overs.
Title: Chocolate Almond Biscotti
Ingredients:
- 1/2 butter
- 1 1/4 margarine
- 2 sugar
- 1 eggs
- 2 1/4 flour
- 1/4 cocoa powder
- 1 baking powder
- 1/4 salt
- 1 white chocolate chips
- 1/2
Instructions:
1. Pfeheat oven to 350°F.
2. In large mixer, beat butter and sugar untill well mixed.Add eggs and almond extract; beat untill smooth. In seperate bowl mix together flour, cocoa, baking powder and salt; Blend butter and cocoa mixture together; mix untill smooth(dough will be very thick). remove bowl from mixer and stir in almonds. Divide dough in half and with lightly floured hands shape each half into rectangular logs about 11'' long. place about 2'' apart from each other. Bake 30 min or untill logs are set, remove from oven and let cool for 15 minute With a serated knife cut 3/4'' slices diagnally. return to cookie sheet, cut side down and continue baking for 8-9 min turn over and bake another 8-9 minute Remove from oven and allow to cool. melt semi-sweet chocolate and drizzle over cookies repeat with white chocolate.
Title: Vegan Chocolate Cake with Frosting
Ingredients:
- 3 flour
- 2 sugar
- 6 cocoa powder
- 2 baking soda
- 1 salt
- 2 water
- 3/4 vinegar
- 2 vanilla
- 2 sugar
- 1/2 cocoa powder
- 1/4 soymilk
- 1/4 margarine
- 2 powdered sugar
- 1 salt
- 1/2 - 1 vanilla
- 1
- 1/2
Instructions:
1. Mix cake ingredients and bake at 350 degrees for 40 minutes.
2. FROSTING: Mix sugar and cocoa powder in saucepan.
3. Stir in soy milk, oil, salt, and margarine.
4. Heat to boiling and let boil for 3 minutes, stirring occasionally.
5. Let cool, then add vanilla and powdered sugar until desired consistency is achieved.
Title: Creamy Vanilla Raspberry Pavlova
Ingredients:
- 4 cream of tartar
- 1/4 granulated sugar
- 1 nonfat milk
- 1 1/2 fat-free sugar-free instant vanilla pudding mix
- 1 Cool Whip Lite
- 1 raspberries
- 2 powdered sugar
- 2
Instructions:
1. PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
2. Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
3. SPOON onto baking sheet covered with parchment paper.
4. Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust.
5. "Bake 1-1/2 hours.
6. Cool.
7. POUR milk into large bowl.
8. Add dry pudding mix.
9. Beat with wire whisk 2 minute or until well blended.
10. Gently stir in whipped topping.
11. Refrigerate 15 minute or until slightly thickened.
12. Place meringue on serving plate.
13. Spoon pudding mixture onto meringue, leaving a border of meringue showing.
14. Place raspberries over pudding.
15. Sprinkle with powdered sugar.
Title: Snickers Bar Cookies
Ingredients:
- 2 eggs
- 1 sugar
- 1 brown sugar
- 1 butter
- 1 peanut butter
- 2 vanilla
- 3 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 20
Instructions:
1. In large bowl, combine sugars, butter, peanut butter, vanilla and eggs.
2. Beat well.
3. Add flour, baking soda, baking powder and salt.
4. Mix well.
5. Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.
6. Place 4 inches apart on ungreased cookie sheet.
7. Bake at 375°F for 13-14 minutes or until light golden brown and puffy.
8. Cool 10 minutes and remove from cookie sheets.
9. Makes 20 HUGE cookies.