lumicero/recipes-ing2inst huggingface dataset:
Title: Delicious, Easy PBC (Peanut Butter Cookies)
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/2 butter
- 1/2 creamy peanut butter
- 1 egg
- 1 1/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Beat the butter until creamy, for about 2 minutes. Add both of the sugars, beat butter and sugar mix for two more minutes. Then mix in the peanut butter and egg. Mix together all the dry ingredients including: flour, baking soda, baking powder and salt. Mix well. Stir the dry ingredients into the sugar butter mixture.
2. Wrap dough in plastic and refrigerate for at least three hours.
3. Preheat oven to 375 degrees Fahrenheit*.
4. Shape dough into balls that are one inch and one-fourth wide and long. Place about three inches apart on an un-greased cookie sheet. Flatten in criss-cross patterns with a fork. Place in oven.
5. Bake cookies till they are a light brown (nine to ten minutes*). Cool on baking sheet for a few minutes then transfer to rack to cool completely. *For chewier cookies bake at 300 degrees Fahrenheit for fifteen minutes.
Title: Banana Split Parfait (Ww)
Ingredients:
- 2 banana
- 3/4 pecans
- 1/4
- 2
Instructions:
1. Spoon 2 tablespoons frozen yogurt into each of 4 parfait glasses; top each with 1 tablespoon banana.
2. Spoon 2 tablespoons frozen yogurt over banana; top each with 1 tablespoon banana and 1 tablespoon chocolate syrup.
3. Spoon 2 tablespoons frozen yogurt over chocolate syrup; top each with 1 tablespoon banana and 1 tablespoon pineapple topping.
4. Spoon 2 tablespoons frozen yogurt over pineapple topping, and top each with 1/2 teaspoon pecans.
5. Serve immediately or freeze until ready to serve.
Title: Fattigmann
Ingredients:
- 6 salt
- 1/2 butter
- 1/3 granulated sugar
- 1 flour
- 1/3 ground nutmeg
- 2 1/4 lemon rind
- 1/4 confectioners' sugar
- 1
Instructions:
1. Beat together egg yolks and salt until thick and light. Beat in light cream, sugar and butter. Sift together flour and nutmeg. Add to egg yolk mixture with lemon rind. Mix well, then chill 1 hour.
2. Roll out 1/4 of the dough at a time, keeping the remaining dough chilled. Roll 1/16 inch thick. Cut in 1 1/2-inch wide strips. Cut diagonally at 4-inch intervals. Make 1 inch slit lengthwise in center of each piece. Slip one end through the slit. Fry a few at a time in deep fat (350 degrees F) for 1 to 2 minutes or until golden. Remove from fat with a slotted spoon. Drain on paper towels. Sprinkle with confectioners' sugar. Store in an airtight container.
Title: Grams Chocolate Pixies
Ingredients:
- 4 butter
- 1/2 sugar
- 2 flour
- 2 baking powder
- 2 eggs
- 4 salt
- 1 powdered sugar
- 1
Instructions:
1. Pre-heat oven to 300 degrees.
2. Melt butter and chocolate in sauce pan over low heat. Pour into mixing bowl.
3. Add sugar and mix.
4. Add eggs one at a time. Mixing after each one.
5. Sift remaining dry ingredients and add.
6. Chill atleast 1 hour.
7. Use smallest (#20 I think) ice cream scoop and drop each one into powdered sugar.
8. Roll into balls and place on ungreased or parchment covered cookie sheet atleast 1 inch apart.
9. Press lightly with a fork.
10. Bake 9-11 minutes and cool on wire rack. Cookie will still be plyable until it cools.
Title: Strawberry Clafouti
Ingredients:
- 4 eggs
- 2/3 sugar
- 6 flour
- 2 vanilla extract
- 1 heavy cream
- 1/2 salt
- 1 1/2 fresh strawberries
- 1/2 lemon zest
- Cool Whip
- powdered sugar
Instructions:
1. Preheat oven to 375. Butter large rectangular dish.
2. In large bowl, combine egg yolks and 1/3 cup sugar; beat with handheld mixer until ribbons form-about 8 minutes. Add flour, vanilla & cream. Reduce speed to low; beat until completely blended, stopping mixer occasionally to scrape down sides of bowl.
3. In small bowl, using handheld whisk, beat egg whites & salt about 30 seconds. Add whites to batter; beat with mixer on low speed until incorporated-approx. 1-2 minutes.
4. Preheat prepared baking dish in oven 4-5 minutes. In bowl, stir together strawberries, 1/3 cup sugar & lemon zest. Remove pan from oven. Pour in berries; top with batter. Bake until clafoutis is set in middle-approx. 30/35 minutes. Serve warm with a sprinkle of powdered sugar & a dollop of whipped cream, if desired.
Title: Peanut Butter Christmas Mice
Ingredients:
- 1 creamy peanut butter
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 peanuts
- 2
- 4
- 60 -66
Instructions:
1. In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar.
2. Beat in egg and vanilla.
3. Combine the flour and baking soda; gradually add to the cream mixture.
4. Refrigerate for 1 hour, or until easy to handle.
5. Roll into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears.
6. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear.
7. Bake at 350°F for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail.
8. Remove to wire racks to cool completely.
Title: Grandma's Chocolate Chip Cookies
Ingredients:
- 1 1/2 baking soda
- 1 salt
- 1 dark brown sugar
- 1 sugar
- 3/4 eggs
- 3/4 hot water
- 2 vanilla
- 1 quick oatmeal
- 1 walnuts
- 2
- 1
- 12
Instructions:
1. Sift flour with soda and salt, set aside.
2. Preheat oven to 375-degrees F.
3. Cream shortening and sugars well in a large bowl.
4. Add eggs to creamed mixture and beat until fluffy.
5. Add hot water and vanilla. Blend.
6. Add flour mixture and mix thoroughly.
7. Add nuts, oatmeal, and chocolate chips. Blend well.
8. Drop by teaspoon on greased cookie sheet.
9. Bake at 375-degrees F for 8-10 minutes.
10. Remove cookies from sheet and allow to cool on wire rack.
11. Makes 6-8 dozen cookies, depending on how large your tsp drops really are!
Title: Church Windows
Ingredients:
- 1/2 butter
- 12 vanilla extract
- 1 walnuts
- 1 miniature marshmallows
- 10 1/2 sweetened flaked coconut
- 1
Instructions:
1. In a large saucepan, melt the butter and chocolate chips over low heat, stirring constantly.
2. Remove the saucepan from the heat and stir in the vanilla and walnuts. Cool mixture for about 15 minutes until cooled but not to the point of hardening.
3. Fold the multicolored marshmallows into the cooled chocolate mixture and stir until well coated.
4. Spoon half the mixture lengthwise down the center of an 18 inch piece of waxed paper. Shape into a 12 x 2 inch log and place at one edge of the waxed paper.
5. Sprinkle 1/2 cup coconut over the remainder of the waxed paper. Roll the log over the coconut, evenly coating the outside of the entire log.
6. Wrap the log tightly in the waxed paper, folding the ends snugly.
7. Repeat with the other half of the marshmallow mixture and the remaining 1/2 cup of coconut.
8. Chill in the fridge until firm, at least 2 hours or overnight.
9. Unwrap each log and cut into 1/2 inch slices.
Title: Sugar Free and Vegan Carrot Cake
Ingredients:
- 2 whole wheat flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 1/4 water
- 1 dates
- 1 raisins
- 1 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 carrot
- 1/3
Instructions:
1. In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
2. Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan.
3. Bring to a boil, reduce heat, and gently simmer for 5 minutes.
4. Place the shredded carrots in a large bowl and pour the hot water mixture over them, and allow to cool completely.
5. Add the orange juice concentrate to the carrot mixture and mix well.
6. Add the dry ingredients to the wet ingredients and stir well to combine.
7. Pour the batter into a lightly greased cake pan.
8. Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.
Title: Rhubarb Crumble
Ingredients:
- 50 butter
- 50 flour
- 160 brown sugar
- 100 cinnamon
- 1 fresh rhubarb
- 600
- 30
Instructions:
1. Knead butter, clarified butter, flour, brown sugar and cinnamon into a dough.
2. Wrap in cling film and chill for 15 minutes.
3. Wash and clean rhubarb and cut into fingerthick pieces. Toss with vanilla sugar and fill into a pie dish (approx. 26cm in diameter).
4. Crumble the dough using your fingers and cover the rhubarb with it.
5. Sprinkle with cinnamon sugar to taste.
6. In the preheated oven bake at 200°C for 25-30 minutes on the lowest rack.
Title: Custard Triangle
Ingredients:
- 250 sweet red wine
- 1 milk
- 1 instant vanilla pudding
- 1 bittersweet chocolate
- 200
Instructions:
1. Prepare a large piece of silver foil on your work area.
2. Then one has to prepare the bottom layer of biscuits, which is a rectangular shape made using 3* 8 biscuits.
3. 3 representing the width and 8 the length.
4. The biscuits on the side of the rectangle- not the center row- should be LIGHTLY dipped in the wine before being placed on the foil.
5. (Don't let them get soggy) CUSTARD- whip together the milk, pudding mix and cream until thick Now for the second row of biscuits you have 2 choices.
6. Dip 16 biscuits lightly in wine and place over the outer edges of the rectangle you have already created.
7. One can spread a small amount of the pudding mix on the outer edges of the rectangle and then cover with the wine dipped biscuits.
8. Pour the pudding mixture in the center of the rectangle.
9. Using the foil, carefully lift the edges of the foil, lifting up the outer layers of the triangle and bring to a peak, forming a triangular shape.
10. Close the foil tightly to seal.
11. At this point it is worthwhile refrigerating the triangle so that it should set.
12. After a couple of hours, melt the chocolate.
13. Release the foil and carefully cover the sides of the triangle with the melted chocolate.
14. Let the chocolate set, rewrap in foil.
15. The triangle can be frozen for later use or stored in the refrigerator.
Title: Maker's Mark Chocolate Bread Pudding
Ingredients:
- 1/2 heavy cream
- 3/4 half-and-half
- 3 sugar
- 4 cinnamon
- 1/2 vanilla
- 1/4 Bourbon
- 1 egg
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix the cream and half and half together in a large saucepan. Heat until near boiling.
3. Place the chocolate chips in a large bowl and pour the hot cream mixture over the chips.
4. Stir until all the chocolate is melted.
5. Combine chocolate mixture with the bread cubes.
6. Whisk together sugar, cinnamon, vanilla, bourbon and egg.
7. Add to chocolate and bread mixture and combine well.
8. Pour into a 2-quart baking dish and refrigerate for 15-30 minutes before baking.
9. Bake, uncovered, until set and a cake tester comes out clean.
10. Serve warm. Top with whipped cream if desired.
Title: U.s.a. Jello Cake
Ingredients:
- 1 Jello gelatin
- 1 instant vanilla pudding
- 3 milk
- 1 1/2 eggs
- 5 -6 strawberries
- 3
- 1/2
- 2
Instructions:
1. Mix and bake cake according to box directions. While cake is still hot, poke holes all over the cake with a fork. Mix jello according to package directions and very slowly pour all over the cake. Let is soak in good and cool. Mix the vanilla pudding and milk let set up a little and fold in the whipped topping. Frost cake then lay the sliced strawberries on top.
2. The cake is blue, the frosting is white and the strawberries are red. Everyone raves over how great this is and I've had to start making 3 or 4 for the 4th of July parties!
Title: Caramel Apple Tart in the Food Processor
Ingredients:
- 1/2 sugar
- 60 butter
- 1 cinnamon
- 1 egg
- 1 sugar
- 1 flour
- 4 butter
- 1 baking powder
- 1 vanilla
- 1 egg
- 2 -4 apples
Instructions:
1. For the cake place all ingredients in the processor and mix until cake resembles cormeal.
2. Spread into well-buttered 23cm springform tin.
3. Place apple slices over top. (You can make slices in the food processor as well).
4. For the topping again place all ingredients in the food processor and process until sugar dissolves.
5. Spread mixture over the top of the cake.
6. Bake in a preheated oven at 180 degrees celcius for 40-45 minutes.
Title: Chocolate Orange Cake
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 skim milk
- 1 vanilla
- 1/2 boiling water
- 1 1/2
- 1
Instructions:
1. preheat oven to 350 F.
2. combine first 6 dry ingredients in large bowl.
3. add eggs,milk,oil and vanilla. beat at medium speed for 2 min or until smooth.
4. stir in boiling water. mix well. pour batter in 2 8" or 9" round cake pans evenly.
5. bake at 350 F for 35-40 min or until toothpick comes out clean. cool 10 min, then remove from pan and cool completely on wire rack.
6. use orange frosting to frost.
Title: Pecan Coffee Cake
Ingredients:
- 1 butter
- 1 sour cream
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1/4 salt
- 1 baking powder
- 1/2 brown sugar
- 1 pecans
- 1 cinnamon
- 2 butter
Instructions:
1. Preheat oven to 350.
2. Spray 9 x 13 inch pan with Pam.
3. In large bowl, cream butter until fluffy.
4. Add sour cream.
5. Beat in sugar.
6. Beat in eggs, one at a time.
7. Stir in vanilla.
8. Add 1 cup flour and stir.
9. Add 1 cup flour along with salt and baking powder and stir.
10. Pour mixture into prepared pan.
11. Combine brown sugar, chopped pecans and cinnamon.
12. Stir in melted butter until crumbly.
13. Sprinkle over cake batter.
14. Bake 30-40 minutes or until toothpick inserted into center comes out clean.
Title: Pierre Hermé's Chocolate Macarons - French Macaroons
Ingredients:
- 3/4 unsalted butter
- 5 bittersweet chocolate
- 8 powdered sugar
- 1
- 2
- 6
Instructions:
1. Whisk the mixture until the chocolate melts and is smooth, then transfer it to a small bowl and set aside to cool. When cool, cover and refrigerate until thick and cold, at least 1 day. (May be refrigerated for up to 3 days.).
2. To Prepare the Macaroons: Preheat the oven to 400°F/200°C Line 2 large baking sheets with parchment paper.
3. Blend the powdered sugar and almonds in a food processor until the nuts are ground to powder, scraping the sides of the bowl often. It should take about 8 minutes. Add the cocoa and blend for about 1 minute longer.
4. Using a whisk or electric beater, beat the egg whites in a large bowl until they are stiff but not dry. Fold in the nut mixture in 4 additions, until it forms a thick batter.
5. Spoon half of the batter into a pastry bag fitted with a 1/2-inch plain round tip.
6. Pipe the batter onto each paper-lined baking sheet in 12 walnut-sized mounds, spacing the mounds apart slightly, as they will spread a little as they bake.
7. Bake the cookies, 1 sheet at a time, for about 11 minutes, or until they are firm to the touch in the center and dry and cracked on top.
8. Slide the parchment paper with the cookies onto a work surface to cool.
9. Repeat with the remaining batter, cooling the cookies completely and lining the baking sheets with new paper each time.
10. To Assemble: Arrange a macaroon flat (bottom) side up on a work surface.
11. Drop about 1 tablespoon of filling onto each cookie, then top with a second cookie flat (bottom) side down (facing and pressing against the filling).
12. Repeat with remaining macaroons and filling. Arrange on a platter, cover and refrigerate for at least 2 hours. Serve cold.
Title: Chocolate Sake Cinnamon Cake
Ingredients:
- 3 sugar
- 2 all-purpose flour
- 1 instant coffee granules
- 1 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1/4 sugar
- 2 butter
- 1/2 eggs
- 4 vanilla
- 2 2% low-fat milk
- 1/2 sake
- 1/2 bittersweet chocolate
- 2
Instructions:
1. Preheat oven to 350°.
2. Coat a 12-cup Bundt pan with cooking spray, and sprinkle pan with 3 tablespoons sugar.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl; stir well.
4. Place 2 cups sugar and butter in a large bowl; beat with a mixer at medium-high speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine milk and sake; stir into egg mixture. Add egg mixture to flour mixture; stir until combined. Fold in chocolate. Spoon batter into prepared pan.
5. Bake at 350° for 55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
Title: Pumpkin Shortbread Dessert
Ingredients:
- 1 3/4 sugar
- 1 1/2 all-purpose flour
- 1/2 butter
- 4 margarine
- 1 eggs
- 1 solid pack pumpkin
- 1 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 2 ground cloves
- evaporated milk
- ground cinnamon
Instructions:
1. In a bowl, combine 1/4 cup sugar and flour.
2. Cut in butter until the mixture resembles course crumbs.
3. Press into an ungreased 13' x 9" x 2" baking pan.
4. In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
5. Stir in milk.
6. Pour over crust.
7. Bake at 425 degrees for 15 minutes.
8. Reduce heat to 350 degrees.
9. Bake 50-55 minutes longer or until filling is set.
10. Cool on a wire rack.
11. Cover and refrigerate overnight.
12. Cut into squares.
13. Top with whipped cream and sprinkle with cinnamon if desired.
Title: Apple Dumplings
Ingredients:
- 1 apples
- 2 sugar
- 1 butter
- 1 apple pie spice
- 1/2
Instructions:
1. Unroll crescent dough and separate into eight triangles.
2. Roll up one apple wedge, pinch edges to seal.
3. Place in a greased 8 in square baking pan.
4. In a small saucepan,bring sugar,orange juice and butter to a boil.
5. Pour over dumplings (dumplings will float).
6. Top with the Apple Pie Spice.
7. Bake at 350.
Title: G'Ma RoRo's Lemon Bars
Ingredients:
- 1 butter
- 2 flour
- 1/2 powdered sugar
- 4 eggs
- 2 sugar
- 1/3 lemon juice
- 2 lemon zest
- 1/4 flour
- 1/2 baking powder
Instructions:
1. Preheat oven to 350F.
2. Greases a 9 x 13 baking dish.
3. Mix together first three ingredients and press into the bottom of your baking dish.
4. Bake for 20-25 minutes or until golden brown.
5. Meanwhile, mix 4 eggs, 2 cups of sugar and lemon juice and zest.
6. In another bowl, sift together 1/4 of flour and 1/2 tsp baking powder and add to egg mixture.
7. Pour over baked crust and bake in oven an additional 25 minutes.
8. Let cool completely, then sprinkle on powdered sugar and cut into bars.
Title: New Orleans Jumbles
Ingredients:
- 1 butter
- 1 sugar
- 1/4 salt
- 3 flour
- 1 egg
- orange
Instructions:
1. Preheat oven to 350F and lightly grease a cookie sheet.
2. Sift flour.
3. Cream butter, sugar, salt and orange rind until fluffy.
4. Add flour, working it thoroughly into the dough.
5. Sprinkle counter with sugar and roll small, log-shaped pieces of dough; join ends to make rings 1 1/2" across.
6. Bake approximately 8-10 minutes or until golden.
Title: Delightful Lemon Bars
Ingredients:
- 2 all-purpose flour
- 3/4 unsalted butter
- 1/2 confectioners' sugar
- 1/2 salt
- 1 1/3 granulated sugar
- 3 all-purpose flour
- 1/2 baking powder
- 1/3 fresh lemon juice
- 3 eggs
- 2 lemon rind
- confectioners' sugar
Instructions:
1. Heat oven to 350*. Line 13"x9"x2" baking pan with aluminum foil so foil overhangs short ends. Lightly coat with non-stick vegetable-oil cooking spray.
2. Prepare crust: Combine flour, butter, sugar and salt in food processor. Whirl with on-and-off pulses until mixture resembles coarse meal. Or in medium-size bowl cut butter into flour mixture with pastry blender or 2 knives held scissor fashion.
3. Scrape crust into prepared pan; spread level and pat down to compact evenly.
4. Bake crust in 350* oven for 20 minutes or until lightly colored.
5. Meanwhile, prepare Filling: Combine sugar flour, baking powder, lemon juice, eggs and rind in food processor. Whirl until well blended. Pour mixture over hot crust.
6. Bake in 350* oven for 20 minutes or just until set in the center. Transfer pan to wire rack to cool completely. Carefully lift foil to remove whole Lemon Bar. Cut into squares. Dust with confectioners' sugar and remove from foil. Bars can be refrigerated in airtight container for up to 1 week.
Title: Cherry Biscotti
Ingredients:
- 3/4 granulated sugar
- 2 eggs
- 1/4 orange zest
- 1 vanilla extract
- 2 all-purpose flour
- 1 1/2 walnuts
- 2 baking powder
- 1/2 salt
- 1 dried tart cherry
- 1/4 water
- 1 granulated sugar
- 1
Instructions:
1. Combine 3/4 cup sugar and eggs in a large mixing bowl.
2. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
3. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
4. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
5. Mix on low speed 1 to 2 minutes, or until well mixed.
6. Stir in cherries by hand.
7. Turn dough onto lightly floured surface (dough will be soft and sticky).
8. Lightly sprinkle with additional flour; knead flour into dough.
9. With floured hands, shape into 2 (8x2-inch) logs.
10. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
11. Combine egg white and water; brush on logs.
12. Sprinkle with granulated sugar.
13. Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
14. Let cool on baking sheet 15 minutes.
15. Reduce oven temperature to 300°F.
16. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
17. Bake 8 to 10 minutes; turn slices.
18. Bake 8 to 10 minutes, or until golden brown.
19. Remove to wire rack; let cool completely.
Title: Sour Lemon Cake with Glaze
Ingredients:
- 1/2 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 2 lemons, zest of
- 1/3 cognac
- 1/3 fresh lemon juice
- 1/2 sugar
Instructions:
1. Preheat the oven to 350F degrees.
2. Butter and flour a 9" round cake pan.
3. Cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time.
5. Sift together the flour, baking powder and salt.
6. Add to the butter mixture, alternating with the milk.
7. Stir in the lemon zest.
8. Pour the batter into the pan.
9. Bake for 1 hour, or until a cake tester comes out clean.
10. Remove from oven and allow to sit in the pan for a few minutes.
11. Turn the cake out onto a rack.
12. Stir the glaze ingredients together until the sugar dissolves and brush them onto the cake.
13. Allow to cool.
Title: Spinach Brownies
Ingredients:
- 1 spinach
- 1 all-purpose flour
- 1 salt
- 1 baking powder
- 2 eggs
- 1 milk
- 1/4 butter
- 1 onion
- 1 mozzarella cheese
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat and set aside.
3. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
4. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
Title: Diabetic Mini Cream Puffs
Ingredients:
- 1/2 water
- 1/8 salt
- 1/4 margarine
- 1/2 all-purpose flour
- 2 all-purpose flour
- 2 eggs
- 8 Cool Whip
- 1
Instructions:
1. Preheat oven to 400°. Spray a cookie sheet with Pam.
2. Bring water and salt to a full boil. Stir in margarine until melted.
3. Add flour, all at once. Stir until mixture forms a ball.
4. Remove from heat and let stand for 5 minutes.
5. Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.
6. Drop dough by teaspoons onto baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown.
7. Turn oven off and prick Puffs on sides with a toothpick.
8. Return to oven and let stand for 10 minutes. Cool completely!
9. With sharp knife, carefully remove the tops of the puffs.
10. Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.
11. 3 Puffs per serving.
12. Each serving supplies 1/2 fat exchange (margarine), 1/4 protein exchange (egg), 1/2 bread exchange (flour), 1/8 milk exchange (pudding) and 5 optional calories.