lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking powder
- 1 cinnamon
- 1 cocoa powder
- 2 canned pumpkin
- 1 1/2 eggs
- 4 canola oil
- 1
Instructions:
1. Mix first seven ingredients.
2. Add last three ingredients.
3. Put mixture in a fluted tube pan.
4. Bake at 350 degrees for about 30 minutes or until toothpick comes out clean.
Title: Light and Easy Pear Strawberry Trifle
Ingredients:
- 2 Anjou pears
- 2 bosc pears
- 1/2 strawberries
- 2 honey
- 2 vanilla yogurt
- 9 lemon yogurt
- 3 fresh pineapple
- 1 pear
- mint sprig
Instructions:
1. Toss pears in lemon juice and strawberries in extract or liqueur.
2. Combine orange juice and honey, mix well.
3. Layer a deep 2-2 1/2 quart glass bowl in the following order: 1/3 cup of cake sprinkled with 1 tablespoon orange juice mixture, 1 cup yogurt, 1 cup pear slices, 1 cup strawberries, and 1/2 cup pineapple; repeat.
4. Layer remaining cake, sprinkle with remaining orange juice mixture and spread 1 cup yogurt over top. Cover with plastic wrap and refrigerate 1-4 hours before serving.
5. Garnish with pears slices and mint just before serving.
Title: Molded Banana Cream Salad
Ingredients:
- 2 mayonnaise
- 8 cream cheese
- 2 lemon juice
- 1 salt
- 1/2 crushed pineapple
- 1/4 maraschino cherry
- 3 bananas
- 1/2 walnuts
- 3/4
Instructions:
1. Beat mayonnaise, cream cheeese, lemon juice, and salt until creamy.
2. Add crushed pineapple, maraschino cherries, bananas, and walnuts.
3. Fold in whipped cream.
4. Chill until firm, but not hard, about 3 hours.
5. Serve on lettuce leaf.
Title: Poppy Seed Cake
Ingredients:
- 18 vanilla instant pudding mix
- 4 eggs
- 4 sour cream
- 1 poppy seeds
- 1/2 water
- 2
- 1/2
Instructions:
1. Prepare a bunt pan by covering the inside with room temperature butter and coat with sugar.
2. Mix all ingredients together and beat well.
3. Bake at 350°F for 35-45 minute (do not overcook as it dries out quickly).
4. Let cool for 10-15 minutes and then invert onto a plate.
5. Cool completely.
Title: Healthy Cookies
Ingredients:
- 3 bananas
- 1 vanilla extract
- 1/4 coconut oil
- 2 rolled oats
- 2/3 coconut
- 1/3 cinnamon
- 1/2 sea salt
- 1/2 baking powder
- 1 chocolate chips
- 6 -7
Instructions:
1. Preheat oven to 350 degrees, racks in the top third.
2. In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.
Title: Warm Skillet Sour Cherries With Vanilla Ice Cream
Ingredients:
- 1 sugar
- 1 fresh lemon juice
- 1 unsalted butter
- 1 1/2 sour cherries
- 2 kirsch
- vanilla ice cream
Instructions:
1. Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes.
2. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up).
3. Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes.
4. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes.
5. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
6. Spoon warm cherries into shallow bowls and top with scoops of ice cream.
7. Note: Cherries can be cooked 3 hours ahead and kept, covered, at room temperature. Bring to a boil just before serving.
Title: Apple Cranberry Crisps - Chatelaine
Ingredients:
- 1 oats
- 1/3 brown sugar
- 1/3 flour
- 1/3 butter
- 1/3 cranberries
- 1 1/2 apples
- 8 brown sugar
- 1 flour
- 2 cinnamon
- 1 nutmeg
- 1/2 vanilla
- 1/4
- 1
Instructions:
1. Preheat oven to 350*.
2. Mix all topping ingredients until crumbly. Set aside.
3. In a large bowl, mix together cranberries, apples, brown sugar, flour, cinnamon and nutmeg.
4. Stir in liqueur (or orange juice) and vanilla.
5. Pack mixture among 8 oven-proof coffee mugs or ramekins. Fruit will shrink during baking.
6. Generously sprinkle with topping.
7. Place on a cookie sheet and bake for 45 - 50 minutes. Serve warm.
Title: Miss Linda's Lemon Icebox Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3 fresh lemon juice
- 2 Cool Whip
- 3/4
- 8
Instructions:
1. Prepare and bake cake mix according to package directions for a 2-layer cake.
2. In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
3. Cool and split the two cake layers. Fill with lemon filling.
4. Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
5. Keep refrigerated.
Title: Almond Snack Cake
Ingredients:
- 1/2 butter
- 2 eggs
- 1 sugar
- 1 flour
- 2 confectioners' sugar
- 2 Amaretto
- 2 -3
Instructions:
1. Preheat over to 325 degrees. Butter a 8x8 pan.
2. Melt butter in microwave.
3. Using a fork, mix in 2 eggs. Then add in flour, sugar, almond extract.
4. Pour into pan. Top with the almonds. Make for 45 minutes.
5. When cool, you can dust the top with confectioners sugar. Instead, I use 3-4 tablespoons of confectioners sugar and added amaretto to create a glaze and drizzle that on top.
Title: Paleo Brownies
Ingredients:
- 1/2 cocoa powder
- 1/2 butter
- 1/2 eggs
- 3 honey
- 1/2 vanilla
- 1
Instructions:
1. mix all ingredients.
2. bake for 30-35 min at 300 degrees.
Title: Reese's Cookie Mix - Gifts in a Jar
Ingredients:
- 3/4 sugar
- 1/4 brown sugar
- 1 3/4 flour
- 1 baking powder
- 1/2 baking soda
- 8 butter
- 3/4 egg
- 1 vanilla
- 1
Instructions:
1. Mix the flour with the baking powder and baking soda.
2. Then layer ingredients in jar in order given.
3. Press each layer firmly into place before adding next ingredients.
4. Cover jar with lid and pretty cloth and ribbon. Attach recipe to jar to be given as gift.
5. To Bake Cookies:
6. Remove candies from jar. Empty cookie mix in bowl; stir. Add 3/4 cup soft butter, 1 egg slightly beat, and 1 teaspoon vanilla; mix.
7. Stir in candies.
8. Roll dough into walnut size balls. Place 2-inches apart on lightly greased cookie sheet.
9. Bake at 375 for 12-14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely.
Title: Orange-Chocolate Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 orange zest
- 2 flour
- 1/4 orange marmalade
- 6 bittersweet chocolate
Instructions:
1. Preheat oven to 375 degrees.
2. Line baking sheets with parchment paper.
3. In a large bowl, using an electric mixer and medium speed, beat butter for 30 seconds.
4. Add sugar and beat until combined, scrpaing sides of bowl occasionally.
5. Beat in egg yolk and orange zest.
6. Reduce speed and beat in flour until just combined.
7. On a lightly floured surface, roll the dough to a 1/4" thickness.
8. Using a 1-1/2 inch round cookie cutter, cut dough into rounds, re-rolling and re-cutting until all is used.
9. Place rounds on prepared baking sheets.
10. Using your thumb, make a slight indentation in center of cookie and fill with 1/4 teaspoon orange marmalade.
11. Bake approximately 12 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack to cool completely.
12. In a double boiler, melt chocolate, whisking in enough butter (1 tablespoon at a time; up to 4 tablespoons)to make a good dipping consistency.
13. Dip half of each cookie in chocolate and place on waxed paper until chocolate sets.
Title: Pig Eatin' Good Cake
Ingredients:
- 1 mandarin oranges
- 1 eggs
- 4 Cool Whip
- 1/2 crushed pineapple
- 1 instant vanilla pudding
- 1
Instructions:
1. Mix cake mix with undrained mandarin oranges, eggs and oil.
2. Bake in 13 x 9 inch greased and floured pan at 350* for 30-35 minutes .
3. Let Cool Mix Coolwhip, drained pineapple and instant pudding together.
4. Frost cooled cake.
5. Store in refrigerator.
Title: Chocolate Pecan Delight
Ingredients:
- 1 sour cream
- 1 eggs
- 4 instant chocolate pudding mix
- 3/4 pecans
- 1 vanilla
- 1
- 1/4
Instructions:
1. Prepare sides and bottom of slow cooker with vegetable cooking spray.
2. In a large bowl, mix all the ingredients listed above, and slowly pour into slow cooker.
3. Cover and cook on low for 6-8 hours.
4. Serve hot or warm with vanilla ice cream.
Title: Chocolate Crazy Cake
Ingredients:
- 3 flour
- 2 sugar
- 6 salt
- 1 baking soda
- 2 baking powder
- 2 vanilla
- 2 white vinegar
- 2 water
- 10 sugar
- 2 cornstarch
- 1 1/2 boiling water
- 4 1/2 vanilla
- 3 butter
- 3
- 1 1/2
- 6
Instructions:
1. Preheat oven to 350°F.
2. Cake:.
3. Mix together the flour, sugar, cocoa, salt, baking powder and baking soda.
4. Make 3 hole.
5. Add the vanilla to one well, vinegar to another, and oil to the last.
6. Pour the 2 cups of water over it and mix well.
7. Pour into a well oiled pan and bake 35-40 minutes.
8. Topping:.
9. Mix together sugar, corn starch and shaved chocolate in a sauce pan.
10. Add the 3 cups of boiling water.
11. Cook till smooth and thick.
12. Add in the vanilla and butter, mix well.
13. Pour over cake while the pudding is still warm. The cake doesn't have to cool before you do this either.
Title: Outrageous Peanut Butter Cookies With Ooey Gooey Filling
Ingredients:
- 1/4 butter
- 1/4 peanut butter
- 1 white sugar
- 1/2 brown sugar
- 1/2 vanilla
- 3 eggs
- 2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/8 flour
- 2 1/2 peanut butter
- 1/3 - 1/2 dark brown sugar
- 2 sweetened condensed milk
- 3/4 corn syrup
- 1/3 confectioners' sugar
- 1/2 butter
- 2
- 1/4
- 6
Instructions:
1. Set oven to 350 degrees.
2. Line cookie sheets with parchment paper or foil (lightly grease the foil).
3. In a mixing bowl, cream the butter and shortenintg together for about 3 minutes.
4. Add in peanut butter and sugars; blend well.
5. Add in eggs and vanilla; beat for about 2 minutes until fluffy.
6. Sift together flour, baking soda, baking powder and salt.
7. Add/mix in the flour mixture to the creamed mixture.
8. Mix in the chocolate chips and the chopped Reese's Cups.
9. For the filling: in a food processor, combine all the filling ingredients, process for about 2-3 minutes to make a paste-like texture that holds together.
10. Form the cookie dough into large round balls (about the size of a golf ball).
11. Press down and make a indentation in the middle (enough to hold the filling).
12. Spoon about 1 tablespoon of filling in the middle, and press down lightly with back of a spoon.
13. You may also mix in the gooey filling into the cookie dough for a marbleized effect.
14. Continue with the balance of the dough and filling.
15. Bake for 12-15 minutes.
16. Cool on baking sheet before removing to a wire rack.
Title: Grilled BBQ Bananas With Rum
Ingredients:
- 4 bananas
- 1/4 brown sugar
- 1/4 rum
- 2 lemon juice
- 4 butter
Instructions:
1. Take 4 pieces of foil and coat each with the butter on one side. (Cooking oil spray works well too.).
2. Mix the brown sugar, rum and lemon juice in a small bowl.
3. Coat each banana with the mixture and wrap tightly in the butter lined foil.
4. Place on the grill for about 15- 20 minutes and enjoy.
Title: Mocha Walnut Butter Cookies
Ingredients:
- 1 walnuts
- 1/2 butter
- 2/3 sugar
- 1 instant coffee
- 1 all-purpose flour
- 1 milk
- 1 instant coffee
- 1/4 butter
- 1 confectioners' sugar
- 1/2
Instructions:
1. In large bowl of mixer, thoroughly beat the butter, sugar, coffee and cocoa.
2. At low speed, gradually add the flour.
3. With a spoon, work in chopped walnuts.
4. Shape into balls, using about 1/2 Tbsp each.
5. Place on ungreased cookie sheet.
6. Bake at 350° for about 8 minutes.
7. Cool.
8. Meanwhile, mix milk, 1/4 tsp instant coffee, butter and confectioners' sugar to make icing.
9. Place small amount of icing atop each mocha cookie.
10. Top with a piece of walnut, if desired.
Title: Gingered Sour Cream Fruitcake
Ingredients:
- 1/2 dried fig
- 1/2 prune
- 1/2 dates
- 1/2 golden raisin
- 1/4 dark raisin
- 1/4 currants
- 1 walnuts
- 1/4 hazelnuts
- 1/2 whole wheat flour
- 1/2 wheat germ
- 1/2 baking powder
- 1/2 ground cinnamon
- 1 1/2 ground nutmeg
- 1/2 ground cloves
- 2 ground allspice
- 1 mace
- 1 eggs
- 1/2 honey
- 1/4 unsulphured molasses
- 1/4 sour cream
- 1/8 butter
- 4 vanilla extract
- 3
- 1 1/2
- 1/3
- 1
- 1/4
Instructions:
1. Butter two 8x4-in. loaf pans. Line with wax paper; butter wax paper. Preheat oven to 325 deg.
2. In a med. bowl, combine all fruits & nuts; set aside.
3. In a lg. mixing bowl, stir together flour, wheat germ, baking powder, & spices.
4. In a sm. mixing bowl, beat eggs until foamy. Add honey, molesses, sour cream, butter, vanilla extract, & almond extract. Mix well.
5. Add egg mixture to flour mixture, then add fruit-and-nut mixture. Mix well.
6. Turn batter into prepared pans.
7. Bake at 325 deg. for 60-65 minute until cake tests done.
8. Cool in pans 10 minute Turn cakes out onto a wire rack. Peel off wax paper. Cool completely.
9. When cooled, wrap tightly in foil & store in refrigerator or freezer.
10. If desired, garnish with chopped watermelon rind before serving.
Title: Pear and Dried-Fruit Crisp With Nutmeg-Walnut Streusel
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 sugar
- 1 1/2 ground nutmeg
- 1/4 salt
- 3/4 unsalted butter
- 1 1/2 walnuts
- 1/2 sugar
- 1/4 unsalted butter
- 3/4 vanilla extract
- 2 salt
- 1 pears
- 1/4 Amaretto
- 1 1/2 vanilla ice cream
- 4 1/2
- 3
Instructions:
1. Preheat oven to 375 F degrees.
2. Coat a 12 inch glass baking dish with grease or butter.
3. Whisk first 4 ingredients (flour, sugar, nutmeg and salt)in a medium bowl.
4. Add butter; rub in with fingers until mixture clumps together. Mix in walnuts.
5. Place next 6 ingredients (sugar, unsalted butter, orange juice, orange peel, vanilla, salt). in large skillet. Stir over medium heat until sugar dissolves and mixture comes to a boil.
6. Add dried fruit; reduce heat to medium and simmer until fruit soften and liquid is slightly reduced, about 5 minutes.
7. Add chopped pears and amaretto. Mix completely and simmer another 5 minutes.
8. Remove from heat and spread in baking dish. Sprinkle streusel mixture on top.
9. Bake until bubbling and golden; about 1 hour.
10. Cool and serve warm or at room temperature with whipped cream or ice cream.
Title: Ginger Crinkles
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 granulated sugar
- 2 egg
- 1/2 dark corn syrup
- 3 molasses
- 2 all-purpose flour
- 1 ground cinnamon
- 1/4 ground ginger
- 1/4 ground cloves
- 1/4 salt
- granulated sugar
Instructions:
1. Turn the oven on to 375 degrees fahrenheit (190 degrees celsius). Put the first 5 ingredients into a bowl. Beat on low speed until smooth. Add the next 6 ingredients, stir with a spoon until moistened.
2. Roll into 1 1/2 inch (3.5 cm) balls.
3. Put the remaning sugar into a small bowl. Roll the balls 1 at a time in the sugar to coat them.
4. Arrange the balls on the ungreased cookie sheets 2 inches (5 cm) apart. Bake on the center rack in the oven for 12 to 14 minutes.
5. Let stand for about 2 minutes before removing the cookies to waxed paper lined on the counter. Cool competely. Store in a container with a lid.
Title: Oatmeal Raisin Pizza Cookie
Ingredients:
- 3/4 butter
- 1 brown sugar
- 1/2 sugar
- 1/4 skim milk
- 1 egg
- 1 vanilla
- 1 whole wheat flour
- 1/2 baking soda
- 1 cinnamon
- 1/4 salt
- 3 old fashioned oats
- 1 raisins
- 1 yogurt
- white chocolate chips
Instructions:
1. Preheat oven to 325.
2. Spray 2 pizza pans, pie pans, or cookie sheets with cooking spray.
3. Beat butter, sugars, milk, egg, and vanilla until smooth.
4. In another bowl, stir together flour, cinnamon, baking soda, and salt.
5. Gradually add to butter mixture and mix well.
6. Stir in oatmeal and raisins.
7. Divide dough in half and spread into desired dishes.
8. Pat dough into 9-inch"pizzas".
9. Bake 30-40 minutes, or until firm to touch.
10. Once cooled, top with yogurt or white chocolate and decorate with dried fruit.
Title: Cherry Logs
Ingredients:
- 1 salt
- 1/4 sugar
- 1/4 pecans
- 1 coconut
- 1/2
- 1/4
Instructions:
1. Beat egg white very stiff with salt added.
2. Add one tbsp sugar at a time and beat after each.
3. Fold in cornflakes,chopped cherries,pecans and coconut.
4. Add lemon extract and mix.
5. Shape into 12 logs.
6. Bake at 325 on greased baking sheet for 30 minutes.
7. Remove from pan.
Title: Easy Strawberry Pie
Ingredients:
- 3 strawberry gelatin
- 2/3 sugar
- 1 graham cracker pie crust
- 2/3
- 1
Instructions:
1. In small saucepan combine jello,sugar and juice, or water if using. Heat to dissolve jello and sugar - do not boil. Remove from heat and cool to room temperature.
2. Pour condenced milk (I use Pet milk) into a deep mixing bowl and whip with electric mixer till it will stand in peaks.It must be well chilled to whip. Fold in cooled jello mixture and pour into prepaired crust. Chill before cutting.
Title: Margaret's Espresso Tiramisu
Ingredients:
- 2 sugar
- 1/4 marsala wine
- 1/2 mascarpone cheese
- 1/2 brandy
- 1 ladyfingers
- 1 1/4 chocolate
- 6
- 24
- 6
Instructions:
1. Make custard filling by beating egg yolks with sugar until light. Beat in Marsala wine. Cook custard in a double boiler or in a stainless steel or glass bowl set over a pot of simmering water. Cook gently, stirring constantly, until thickened, approximately 10 minutes. Cool completely.
2. Put Mascarpone cheese in a medium bowl, then slowly beat in cooled custard.
3. Whip cream until light, but not overly thick or firm. Gently fold into cheese mixture. Place in refrigerator to cool.
4. In a long shallow dish, combine coffee with cognac or brandy. Reserve.
5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (If ladyfingers do not fit exactly, cut them to fit). Before laying down each ladyfinger, dip quickly in coffee/liquor mixture. Flip over and dip the second half quickly. Cookies should still be firm. Lay into dish. Once bottom layer is in the dish, spread half the cheese mixture over cookies. Sprinkle with chocolate. Place another layer of dipped ladyfingers over the first. Spread with the remainder of the filling and sprinkle with chocolate.
6. Cool overnight to allow flavors to mingle and dish to firm.
Title: Raspberry and Champagne Brûlée
Ingredients:
- 2 fresh raspberries
- 6 heavy cream
- 2/3 powdered sugar
- 1/2 raspberries
- 1/2
- 3
Instructions:
1. Divide the raspberries among 6 (3/4 cup) ramekins or custard cups.
2. Add the egg yolks and sugar to a bowl and set it over a saucepan of simmering water (make sure the water does not touch the bottom of the bowl.
3. Whisk the egg yolks and sugar until light and foamy, then gradually whisk in the champagne and then the cream.
4. Continue whisking for about 20 minutes until the custard is very thick and bubbly.
5. Pour the custard over the raspberries and let them cool at room temperature for about 1 hour.
6. Sprinkle the tops with sifted powdered sugar and caramelize with a blowtorch.
7. Serve within 20-30 minutes, decorated with a few extra raspberries lightly dusted with powdered sugar.
Title: Light Chocolate Almond Cookies
Ingredients:
- 1 1/4 shortening
- 1 sugar
- 2/3 brown sugar
- 2 eggs
- 3 milk
- 2 vanilla
- 2 1/4 flour
- 1/2 baking soda
- 1 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Cream shortening, sugars, eggs, milk and vanilla in a large bowl at medium speed of electric mixer until creamy, about 1 minute.
3. Combine flour, cocoa, baking soda and salt. Add to creamed mixture. Beat at low speed until blended.
4. Stir in chips and nuts.
5. Drop by teaspoonful onto ungreased baking sheet.
6. Bake at 350F for 10-12 minutes. Cool slightly. Remove to cooling rack.
Title: Sour Cream Chocolate Chip Pound Cake
Ingredients:
- 1 instant vanilla pudding
- 1 sour cream
- 1 eggs
- 1 chocolate chips
- 4
- 6
- 1
Instructions:
1. Beat ingredients for 10 min on medium, this is the trick to tasting amazing!
2. Add chocolate chips and nuts.
3. Bake 350F about 1 hour in Bunt pan, do the toothpick trick to double check it around 45 minutes It turns out VERY moist!
Title: Dessert Spaghetti Squash With Apples, Walnuts, and Cinnamon
Ingredients:
- 1 spaghetti squash
- 1 olive oil
- 1 unsalted butter
- 1 1/4 apples
- 1/2 gala apples
- 1 1/2 walnuts
- 3 brown sugar
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 kosher salt
- 2 honey
- 1
Instructions:
1. Preheat oven to 350°.
2. Slice spaghetti squash lengthwise and cut-side interior with olive oil. Place cut-side down on a baking sheet and bake at 350° for 35-45 minutes, or until slightly browned and soft.
3. Remove from oven and use a fork to remove seeds. Sprinkle each half with ½ teaspoon cinnamon and continue to use a fork to create “noodles” and incorporate cinnamon.
4. In a medium saucepan over medium heat, melt butter. Add apples, walnuts, brown sugar, 1 teaspoon cinnamon, ginger, and salt. Mix continuously for even cooking. Cook until apples are softened and nuts are toasted, about 13-15 minutes. Divide apple mixture evenly between squash halves, and use a fork to gently combine mixture. Return to oven and bake at 350° for until completely warmed and set, about 5 minutes.
5. In a small bowl, combine yogurt, goat cheese, honey, and 1 tsp cinnamon. Top halves with yogurt mixture and serve immediately.
Title: Fluffernutter Frosting
Ingredients:
- 2 confectioners' sugar
- 1 creamy peanut butter
- 2 marshmallow cream
- 2 margarine
- 1 vanilla
- 2 milk
Instructions:
1. Beat with electric mixer on medium speed the peanut butter, margarine and vanilla.
2. Add the fluff and beat until completely incorporated.
3. Add sugar and milk and beat until smooth.
4. Frosts a round 2-layer cake or a 9" x 12" cake.
Title: Creamy Mocha Berry Parfait
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/4 instant coffee
- 1 mixed berry
- 6
- 1
Instructions:
1. Mix cream cheese, sugar, brandy extract and dissolved coffee in small bowl with wire whisk until well blended.
2. Gently stir in whipped topping and half of the chocolate.
3. Place 1/2 cup berries in each dessert dish. Top evenly with cream cheese mixture; sprinkle with remaining chocolate.
4. Serve immediately or refrigerate until ready to serve.
Title: Gluten-Free Apple Quince Crumble
Ingredients:
- 5 quinces
- 8 granny smith apples
- 1 ground ginger
- 1 ground cardamom
- 1/2 salt
- 1 fresh lemon juice
- 1/2 apple cider
- 1 margarine
- 2 pecans
- 1 walnuts
- 1 margarine
- 2 quinoa
- 3/4 salt
- 4
- 1
Instructions:
1. Preheat oven to 375°F.
2. Peel apples and quinces, core them and cut them in thin slices - You can use an apple slicer for the apples, but make sure the quince is cut as thin as possible. Add all ingredients to a large pot, and bring to a boil. Cover the pot, reduce heat to medium-low, and simmer until the fruit is tender (about 20-30 minutes), stirring occasionally.
3. Pour the fruit mixture from the pot into a mixing bowl, and slowly sift in the sweet rice flour, making sure to mix it in evenly so there are no lumps.
4. Pour fruit mixture into a partially pre-baked pie crust. Use your fingers to crumble the streusel topping across the entire top of the pie. Arrange small pieces of margarine across the top, and bake for 20-20 minutes, or until the topping is golden-brown and the filling is bubbling. Remove from oven and allow to cool before serving.
5. In a food processor with blade attachment, process pecans until they are in nearly uniform small chunks. If you have a plastic blade or mixer attachment, attach it and add the rest of the ingredients. If you only have a metal blade, pulse ingredients as slowly and minimally as possible.
6. Process only until ingredients are well combined and form a uniform, crumbly mixture. Use your fingers to crumble it into small pieces over the top of a pie, fruit crisp, muffins, or other baked good. Place dish into a preheated oven at 400°F Bake until the crumble topping is browned but not burnt (watch carefully to make sure the top doesn't char), approximately 20 minutes.