lumicero/recipes-ing2inst huggingface dataset:
Title: Earl Grey Brownies
Ingredients:
- 1 1/4 butter
- 1 flour
- 1 sea salt
- 6 unsalted butter
- 2 bittersweet chocolate
- 1 sugar
- 4 vanilla extract
- 8 eggs
- 1 bittersweet chocolate
- 1 honey
- 1 1/2 heavy cream
- tea bags
Instructions:
1. Brownies.
2. Set the oven at 350 degrees. Line a 9-inch square baking pan with foil, leaving 2 inches hanging over two opposite sides. Butter the foil.
3. In a small bowl, whisk together the flour and salt.
4. In a medium saucepan, melt the butter and chocolate over low heat, stirring often. Add 1 cup of the sugar and stir for 30 seconds. Remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl.
5. In a medium bowl, combine the remaining 1 cup sugar and the eggs. Whisk well. Pour 1/2 of the egg mixture into the chocolate mixture, stirring to combine.
6. In an electric mixer, beat the remaining egg mixture for 2 minutes or until thick and pale colored. Fold the beaten egg mixture into the chocolate mixture. Gently fold in the flour mixture.
7. Pour the batter into the pan. Bake the brownies in the middle of the oven for 35 to 38 minutes or until the top is set and a toothpick inserted into the center comes out lightly streaked with chocolate. Transfer the pan to a rack and cool to room temperature. Refrigerate the brownies in the pan for at least 1 hour. (The brownies can be made up to 1 day in advance.).
8. GANACHE.
9. In a medium bowl, combine the chocolate and honey. Set a fine strainer over the bowl.
10. In a small saucepan, combine the cream and tea leaves or bags and heat over medium-high heat until bubbling. Reduce the heat and simmer gently for 2 minutes. Pour the cream through the strainer into the chocolate mixture. Use a rubber spatula to stir the cream and chocolate until the chocolate melts.
11. Set aside 1/2 cup of this ganache mixture at room temperature.
12. Refrigerate the remaining ganache in the bowl for 45 minutes or until it sets.
13. In an electric mixer, beat the chilled ganache for 1 minute or until creamy and lightened. Spread it over the brownies. Refrigerate for 15 minutes.
14. If the 1/2 cup ganache you set aside has thickened, heat it for 10 to 15 seconds in a microwave or set it in a bowl of warm water and stir until it is pourable. Pour it onto the chilled ganache layer. Return the pan to the refrigerator for at least 30 minutes or until firm.
15. Holding onto the foil overhang, lift the brownies out of the pan. Set them on a cutting board. Using a thin, sharp knife, and wiping the blade clean after each cut, make 4 cuts in one direction to yield 5 rows. Give the pan a quarter turn and make 4 cuts in the other direction to yield 5 more rows. Lift the brownies off the foil.
Title: Lemon Blueberry Pound Cake
Ingredients:
- 3 sugar
- 3 flour
- 6 eggs
- 2 vanilla
- 1 butter
- 1 lemon peel
- 1 flour
- 1 frozen blueberries
- 2 powdered sugar
- 1 lemon peel
- 2 fresh lemon juice
- 2
- 1/3
Instructions:
1. In separate bowl: Mix 1 Tbls. flour with 2 cups frozen Blueberries (set aside).
2. Cream sugar & butter.
3. Add eggs one at a time.
4. Add 1 cup flour, 1/2 cup cream, 1 cup flour, 1/2 cup cream and 1 cup flour.
5. Add lemon, vanilla & almond extract.
6. Add lemon peel.
7. Gently fold in berries.
8. Spoon batter into greased & floured bundt pan.
9. Bake at 350 for 15 minutes and reduce to 325 for app. 1 hour.
10. GLAZE:
11. Mix powdered sugar, butter, lemon juice and grated lemon peel (save some lemon peel to sprinkle on top).
Title: Healthy Apple Crisp
Ingredients:
- 1/2 Splenda granular
- 1/2 whole wheat flour
- 1/2 pecans
- 1 1/2 rolled oats
- 1 cinnamon
- 1 nutmeg
- 1/4 butter
- 6 apples
- 1 lemon juice
Instructions:
1. Mix the butter, Splenda, whole wheat flour, pecans, rolled oats, cinnamon and nutmeg together in a large bowl. Set aside.
2. Peel, core and slice about 6-8 apples. We like to use gala apples as they don’t get mushy when baked.
3. As you are slicing them, add them to a bowl with some water to cover them and 1 tablespoon of lemon juice. This will prevent them from turning brown on you while you finish slicing all the apples.
4. Drain the apples.
5. Place them in a baking dish with high sides that you have sprayed with cooking spray.
6. Cover the apples with the topping.
7. Bake at 350F for about 30 minutes or until the apples are soft and the topping looks crispy.
Title: Chewy Caramel Pecan Diamonds
Ingredients:
- 1 3/4 all-purpose flour
- 2/3 confectioners' sugar
- 1/4 cornstarch
- 1/2 salt
- 1 butter
- 1 1/2 light brown sugar
- 1/2 light corn syrup
- 4 pecans
- 1/2 vanilla
- 2
- 8
- 2 -3
Instructions:
1. Set oven to 350 degrees.
2. Line a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides; butter foil.
3. In a food processor, blend the flour confectioner's sugar, cornstarch and salt for a couple of seconds.
4. Add in 3/4 cup COld butter (cut into chunks); process until mixture begins to clump together.
5. Press the dough evenly onto the bottom of the foil-lined baking pan.
6. Bake until light and golden, about 25 minutes (don't overbake).
7. Remove from oven; let stand while preparing the topping.
8. Reduce the oven temperature to 325 degrees.
9. FOR TOPPING: stir the brown sugar, corn syrup, and 1/4 cup butter in a heavy-bottomed saucepan over medium-high heat, until the sugar dissolves, and the mixture boils; boil for 1 minute.
10. Add in the pecans and the whipping cream; boil until the mixture thickens slightly (about 3 minutes).
11. Stir in vanilla.
12. Pour over the warm baked crust.
13. Bake for 20 minutes, or until the topping is darker, and bubbles thickly.
14. Transfer pan to a wire rack; cool completely in the pan (topping will harden).
15. In a double boiler, melt the caramels with 2-3 tsp whipping cream.
16. Drizzle over the top of the cooked nut topping; cool.
17. Lift foil out of the pan onto a cutting board.
18. Using a heavy, sharp knife, cut the crust with nut topping into 1-1/2 x 1-inch diamonds.
19. These keep for up to 1 week.
Title: Christmas Pudding Truffles
Ingredients:
- 28 dark rum
- 2 dark chocolate
- 1/3 dark chocolate
- 6 marzipan
- 1
- 6
Instructions:
1. Roll level tablespoons of the mixture into balls; place on baking-paper lined tray. Refrigerate balls while preparing the coating.
2. Place extra dark chocolate and oil in a medium heat-proof bowl. Place bowl over a pan of simmering water; stir until melted. Using a fork or skewer, dip balls into chocolate mixture; drain off excess. Return balls to tray. Refrigerate for 15 minutes or until chocolate is set.
3. Spoon warm white chocolate over top of puddings; decorate with marzipan leaves. Refrigerate until set.
4. Makes about 35.
Title: Date Pinwheel Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1 white sugar
- 3 eggs
- 1 vanilla
- 4 flour
- 1/4 salt
- 1 baking soda
- 1 dates
- 1/2 sugar
- 1/4 water
- 1
Instructions:
1. Mix cookie ingredients. Roll on floured board 1/2 inch thick.
2. Mix filling ingredients and cook until hot; cool.
3. Spread on dough like jelly roll.
4. Place in refrigerator overnight.
5. Slice and bake at 350 degrees for 12 minutes or until golden brown.
Title: Banana Grape Cup With Yogurt
Ingredients:
- 2 bananas
- 4 seedless grapes
- 2 low-fat vanilla yogurt
Instructions:
1. Combine all ingredients in a bowl.
2. Toss and chill until ready to serve.
Title: Mom's Gingersnaps
Ingredients:
- 2 1/4 flour
- 2 ginger
- 1 baking soda
- 3/4 cinnamon
- 1/2 clove
- 1/4 salt
- 3/4 butter
- 3/4 margarine
- 1 white sugar
- 1/4 egg
- 1/2 molasses
- sugar
Instructions:
1. Preheat oven to 350F degrees.
2. Combine dry ingredients and set aside.
3. In a large bowl beat butter till soft, gradually add sugar.
4. Beat in egg and molasses.
5. Stir in flour mixture.
6. Roll into balls, then roll in sugar.
7. Bake 10- 12 minutes.
8. Cooking time depends on the size of cookie.
9. I have small children so I make them quite small and the baking time decreases.
10. The yield is not correct- It depends on the size of the cookie- I do not know the amount it will make?
Title: Biggest Loser Chocolate Berry Dreamers
Ingredients:
- 1 fat-free cottage cheese
- 3 cocoa powder
- 2 fresh raspberries
- 4
- 2
Instructions:
1. To the jar of a blender, add the cottage cheese, fruit spread and cocoa powder.
2. Blend on high until smooth, turning off the blender intermittently to scrape down the sides.
3. Transfer the mixture to a resealable plastic container and refrigerate for 1 hour, or until chilled.
4. Divide the raspberries evenly among 4 martini glasses or to-go cups with lids.
5. Spoon one-quarter of the chocolate mixture (about 1/4 cup) over each and top with 1/2 tablespoon of chocolate chunks.
Title: Raspberry-Cheese Crescents
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1 butter
- 1 cream cheese
- 2 1/2 sugar
- 1 cinnamon
- 3/4
- 1/2
- 1
Instructions:
1. Stir together flour and salt; cut in butter with a pastry blender until crumbly.
2. Stir in cheese until blended.
3. Shape mixture into 1-inch balls.
4. Cover and chill 8 hours.
5. Pat each ball on a lightly floured with powdered sugar surface into a 2 1/2-inch circle.
6. Spoon 1 teaspoon raspberry in center of each circle.
7. Fold circles in half, pressing edges to seal making sure no air is inside.
8. Place on lightly greased baking sheets.
9. Brush with egg white.
10. Stir together 1/2 cup sugar,cinnamon and almonds; sprinkle evenly over crescents.
11. Bake at 375° for 12 to 15 minutes or until lightly browned.
Title: Pecan Shortbread
Ingredients:
- 1 unsalted butter
- 1/2 brown sugar
- 1 vanilla
- 2 all-purpose flour
- 1/4 salt
- 1 pecans
- 1 orange zest
- 4 cream cheese
- 2 butter
- 1 orange zest
- 1/2 vanilla
- 1/2 icing sugar
Instructions:
1. SHORTBREAD:.
2. In a bowl, beat butter with brown sugar until light and fluffy. Stir in vanilla. Add flour, salt pecans and orange zest; stir until well blended.
3. Divide dough into 4 logs, about 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, for at least 2 hours and up to 2 days. Cut into 1/4 inch rounds. Place on a parchment-lined baking sheet, pricking the centre of each with a fork.
4. Bake in a 300F oven until slightly golden and firm to the touch, about 30 minutes. Transfer to baking rack to cool completely.
5. FROSTING:.
6. In a bowl, beat cream cheese with butter until smooth. Add orange zest and vanilla. Beat in icing sugar until smooth, Spread over cookies.
Title: A Twist on Rice Krispie Treats
Ingredients:
- 1 white sugar
- 1 peanut butter
- 1 chocolate chips
- 6
Instructions:
1. Mix Karo syrup and sugar in large saucepan. At first bubble remove from heat. Stir in peanut butter and cereal.
2. Spread mixture in 9x13 buttered pan.
3. In small saucepan melt two kinds of chips. Spread on mixture.
4. Cool on counter.
5. Refrigerate when chocolate hardens.
Title: Famous Sugar Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/4 margarine
- 2 granulated sugar
- 2 eggs
- 2 vanilla extract
- 1/4 granulated sugar
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the flour, baking soda, and salt; set aside.
3. In a large bowl, cream together the margarine and 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Gradually stir in the dry ingredients until just blended.
4. Collect the dough into walnut sized balls and roll them in the remaining 1/4 cups of sugar for garnishing. Place them on an ungreased baking sheet spaced 2 inches apart and flattened slightly.
5. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on the baking sheet for about 5 minutes before putting them on a wire rack to dry completely.
6. That's it! Now enjoy al the hard, loving work you put into making them!
Title: Darling Husband's Favourite Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 2 molasses
- 1 1/2 flour
- 1 baking soda
- 1 baking powder
- 1 1/2 cinnamon
- 1 nutmeg
- 1 allspice
- 1 1/2
- 1
Instructions:
1. Beat shortening until fluffy.
2. Add sugars and beat until blended well then add egg, vanilla, molasses beat well.
3. Add to flour all dry ingredients set aside.
4. By inches add to shorting mixture and beat well.
5. Teaspoon size roll in palm of hand into a ball about 2 inches apart on un - greased baking sheet you may flatten with fork that has been moisten with water.
6. Bake at 350 for 8-10 minutes.
7. Until brown around edges and slightly brown on top.
8. Let cool then transfer to cooling rack.
9. Put in air tight container to keep.
10. Note:
11. Please make sure that you use the middle rack in your oven or otherwise use top placement for rack will burn if not watched carefully.
Title: Gluten Free Gingersnaps!
Ingredients:
- 3/4 butter flavor shortening
- 1 sugar
- 1/4 light molasses
- 1 egg
- 1/4 salt
- 2 baking soda
- 1 ginger
- 1 clove
- 1 cinnamon
- 2 xanthan gum
- 1
Instructions:
1. Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed inches Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 Celsius more flour mix.
2. Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 – 10 minutes.
Title: Poppy Seed Filling
Ingredients:
- 3/4 poppy seed
- 1/2 sugar
- 1 honey
- 5 eggs
- 1 vanilla extract
- 1 cinnamon
- 1 flour
Instructions:
1. Scald poppyseed in boiling water and strain in cheese cloth.
2. Grind poppyseeds in a blender until smooth.
3. Add sugar,honey,eggyolks, vanilla extract, and cinnamon, blending constantly.
4. Beat egg whites till stiff.
5. Fold in poppyseed mixture.
6. Sprinkle with flour and mix well.
Title: Baked Peaches With Golden Raisins
Ingredients:
- 2 brown sugar
- 1 unsalted butter
- 1 vanilla
- 1/2 honey
- 1 lemon juice
- 1/8 salt
- 1 golden raisin
- 6
Instructions:
1. Lightly grease a 9-inch baking dish; set aside.
2. Preheat oven to 350 degrees.
3. Measure brown sugar, butter, vanilla, honey, lemon juice and salt into a 1-quart saucepan.
4. Over low heat, stir and heat until sugar is dissolved and mixture is syrupy.
5. Stir in raisins.
6. Keep warm, but do not allow to boil.
7. Arrange peaches, cut side up, in prepared baking dish.
8. Pour syrup over all.
9. Bake, uncovered for 20 minutes, or until peaches are just beginning to caramelize.
10. Serve warm, 2 halves per serving.
11. Top with whipped cream, vanilla ice cream, or frozen yogurt.
Title: Pumpkin Chocolate Chip Cake
Ingredients:
- 1 eggs
- 4 canned pumpkin
- 2 flour
- 3 sugar
- 2 cinnamon
- 3 baking powder
- 2 baking soda
- 2 salt
- 1
- 2
Instructions:
1. Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
2. Mix wet ingredients in large mixing bowl.
3. In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
4. Pour batter into prepared pan.
5. Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.
Title: Self-Saucing Butterscotch Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 butter
- 1 vanilla essence
- 1/2 milk
- 3/4 self-raising flour
- 1/3 ground hazelnuts
- 1 brown sugar
- 1 3/4 boiling water
- butter
Instructions:
1. Put the condensed milk in a saucepan, stir on medium heat for about ten minutes, it should slightly thicken and turn a light golden brown, take off the heat.
2. Stir in the butter until melted, then add the milk and the vanilla essence.
3. Let it cool until it is warm.
4. Preheat oven to 350 degrees F.
5. Sift the flour in a bowl, combine with the hazelnuts.
6. When the milk mixture is cool enough, blend it with the flour/hazelnut mix, I use a whisk to get it as lump free as possible.
7. Pour this in a greased, 8-cup capacity not too shallow dish, sift over the brown sugar, for the last bits and lumps I use a small ladle/spoon to push the sugar through, remove any sugar on the rim.
8. Carefully pour the boiling water evenly over the pudding, put on a foil lined baking tray and bake for approx 35 minutes or until firm.
9. Let it stand for 5 to 10 minutes before you serve it, looks pretty dusted with icing sugar.
Title: Oreo Squares
Ingredients:
- 2 eggs
- 2 vanilla
- 1 butter
- 1 brown sugar
- 3 1/2 pecans
- 3/4
Instructions:
1. In a separete bowl beat eggs lightly.
2. Melt butter over med high heat.
3. add Brown sugar and heat until just boiling (sir occasionally so it doesn't burn).
4. Remove brown sugar mixture from heat and stir gradually into egg mixture.
5. add vanilla,crumbs and pecans.
6. Mix and put into 9x9 pan.
7. chill.
8. Frost with your favorite vanilla frosting or Cream cheese frosting.
9. NOTE: 2 cups oreo crumbs and 2 cups Graham wafer crumbs can be used in place of all oreo crumbs. Enjoy!
Title: Almond Pie Crust
Ingredients:
- 1/3 butter
- 1/4 brown sugar
- 1/4 xanthan gum
- 3/4 vanilla
- 1/2
- 1/3
Instructions:
1. Combine brown sugar, Xanthun, Rice Flour, Vanilla and Almonds in a medium mixing bowl.
2. Cut in butter with pastry cutter or fork.
3. Spread the mix into a nine inch pie pan and shape with fingers or bottom of a spoon to cover the bottom and sides.
4. Bake for 15 minutes in oven at 350 degrees.
5. Let cool.
6. Pour in filling or use in place of graham cracker crusts.
Title: Delicious Moist Cake
Ingredients:
- 19 mandarin oranges
- 1 crushed pineapple
- 1 eggs
- 8
- 3
Instructions:
1. Combine cake mix, eggs, undrained mandarin oranges and liquid from the crushed pineapple.
2. Pour into pan and bake as directed on box. After the cake has cooled, mix the drained pineapple with the tub of cool whip and frost.
Title: Flourless Peanut Butter Cookies (With Stevia)
Ingredients:
- 1 egg
- 1 vanilla
- 1 sugar
- 1/2 stevia
- 1/4
Instructions:
1. Combine all ingredients in a medium bowl.
2. Shape dough into 1" balls.
3. Place 2" apart on an ungreased baking sheet, and flatten in a criss-cross pattern with a fork.
4. Bake 8-10 minutes at 350°.
Title: Moist Pineapple Cake
Ingredients:
- 2 white sugar
- 2 eggs
- 2 all-purpose flour
- 2 baking soda
- 1 vanilla
- 1
Instructions:
1. Beat eggs then add sugar mix well. Add flour and baking soda and blend together add vanilla and crushed pineapple and stir until well mixed.
2. Pour mixture into greased and floured 9X12 cake pan.
3. Bake at 350 degrees for 40 to 45 minutes. Cool and frost with your favorite cream cheese frosting or top with whipped topping.
Title: Mango Shortbread
Ingredients:
- 1 1/4 butter
- 4 flour
- 1 sugar
- 2 mangoes
- 1/4 flour
- 2/3 sugar
- 1 1/2 cinnamon
Instructions:
1. Cream crust ingredients.
2. Pat 1/2 of mixture into a 9x13 inch pan. Set aside other half.
3. Mix filling ingredients (sugar, flour, cinnamon), and fold in mangoes.
4. Spread over crust; add rest of crust mixture over mango filling.
5. Bake at 375 degrees for 30 minutes.
Title: Delicate Sugar Cookies
Ingredients:
- 1 granulated sugar
- 1 powdered sugar
- 1 butter
- 2 eggs
- 1 vanilla extract
- 1 flour
- 4 baking soda
- 1 cream of tartar
- 1 sugar
Instructions:
1. Sift together flour, baking soda and baking powder.
2. In large mixing bowl combine sugars, butter, eggs, vanilla and oil.
3. Beat until very light and fluffy; at least 5 - 10 minutes on high speed.
4. Stir in dry ingredients until well blended.
5. Chill for about 1 hour.
6. Roll into 1 inches balls and flatten slightly with glass dipped in sanding sugar.
7. Bake at 350 degrees for 12 - 15 minutes.
8. Cool on rack and store in tins.
Title: Apricot Kuchen
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 1 egg
- 2 water
- 3 flour
- 12 -16 baking powder
- apricots
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and 1 cup of the sugar.
3. Add egg and water.
4. Stir in flour and baking powder. Dough will be stiff.
5. Press into two greased 9" cake pans with your hands. Do not try to push the dough up the sides.
6. Press halved apricots into the top of the dough, cut side up, placing them as close together as possible while leaving a little gap in between. Don't let them touch the sides of the pans.
7. Sprinkle the remaining 1/4 cup sugar over all.
8. Bake for 30 to 45 minutes, until dough is no longer wet-looking. Watch the color of the edges carefully.
9. Allow the kuchens to cool for at least 10 minutes before removing them from the pans. They break easily, so the old plate-on-top-and-flip technique is best for removing them in their entirety.
Title: Apple Pumpkin Pie
Ingredients:
- 3/4 sugar
- 2 all-purpose flour
- 1/8 salt
- 1 canned pumpkin
- 1 egg
- 2 vanilla extract
- 2 pumpkin pie spice
- 2 granny smith apples
- 1 all-purpose flour
- 1/3 brown sugar
- 1/3 ground cinnamon
- 1/4 butter
- 2 margarine
Instructions:
1. Combine sugar, flour, and salt in a large bowl.
2. With electric mixer, beat in pumpkin, egg, vanilla and pumpkin pie spice until smooth.
3. Stir in apples gently with a spoon.
4. Pour mixture into pie crust.
5. Cover edges with foil.
6. Bake at 375°F for 45 minutes.
7. Combine flour, sugar, and cinnamon in a small bowl.
8. Mix in softened butter using a fork.
9. Sprinkle over pie.
10. Bake an additional 15 minutes.
11. Serve warm.
Title: Berries 'n' Custard Parfaits
Ingredients:
- 4 sugar
- 3 dry marsala wine
- 1/2 heavy cream
- 1 sugar
- 1 1/2 berries
Instructions:
1. In a large, heatproof bowl, whisk together the egg yolks, 3 tablespoons sugar and marsala wine. Place the bowl over a pot of simmering water and whisk continuously until hot and thick, about 8 minutes (do not boil the custard).
2. Remove from the heat and immediately set the bowl into a larger bowl of ice water; whisk the custard for 2 minutes, then refrigerate until cold, about 30 minutes.
3. In a chilled bowl, whisk 1 cup heavy cream with 1 1/2 tablespoon sugar until stiff. Using a whisk, fold half of the cooled custard into the whipped cream, then fold in the rest. Layer in parfait cups with fresh berries.
Title: Fig Preserves Cake
Ingredients:
- 2 flour
- 1 salt
- 1 baking soda
- 1 1/2 sugar
- 1 eggs
- 1 buttermilk
- 3 vanilla
- 1 sugar
- 1 butter
- 1 corn syrup
- 1 vanilla
- 1/2 buttermilk
- 1 baking soda
- 1
- 1/2
Instructions:
1. Mix dry ingredients.
2. Add oil and beat until smooth.
3. Add eggs and then add milk gradually.
4. Add figs, nuts, and vanilla.
5. Bake in a greased 13x9 inch pan at 325 degrees Farenheit for about 45 minutes.
6. while hot, pour sauce over cake in pan.
7. For sauce.
8. Mix all ingredients, boil for 3 minutes.
Title: Banana Chocolate Chip Muffins
Ingredients:
- 1 1/2 white sugar
- 4 eggs
- 2 vanilla
- 2 bananas
- 1 baking powder
- 2 whole wheat flour
- 4 baking soda
- 2 salt
- 2 chocolate chips
- 2
Instructions:
1. Combine sugar, eggs, vanilla, bananas and vegetable oil.
2. In a seperate bowl, combine baking powder, flour (can use white or whole wheat flour, both work well), baking soda and salt. Mix well.
3. Slowly add wet ingredients to dry, mix well.
4. Fill greased muffin tins (or paper liners) 2/3 - 3/4 full.
5. Bake at 375 degrees for 20 minutes.
Title: Voodoo Cake
Ingredients:
- 1 flour
- 1/2 butter
- 1 pecans
- 1 cream cheese
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 3 milk
- 1 powdered sugar
- pecans
Instructions:
1. Mix flour, butter and pecans in bowl.
2. Press into bottom of 9X13 pan.
3. Bake for 20 minutes at 350 degrees.
4. Cool completely.
5. Mix 1 cup of the cool whip, the cream cheese, and the powdered sugar.
6. Spread mixture on top of cooled cookie crust.
7. Mix 3 cups milk with instant pudding.
8. Spread on top of previous layer.
9. Spread remaining cool whip on top and sprinkle with pecans or chocolate sprinkles.
10. Refrigerate at least 1 hour before serving.