lumicero/recipes-ing2inst huggingface dataset:
Title: Seashells' Irish Coffee Balls
Ingredients:
- 3 1/2 pecans
- 1 confectioners' sugar
- 1 instant coffee granules
- 3 light corn syrup
- 1/3
Instructions:
1. In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar.
2. Dissolve coffee granules in irish whiskey in a small cup.
3. Add to dry mixture along with corn syrup, mixing until well blended.
4. Shape mixture into 1" inch balls.
5. Roll in remaining sugar.
6. Store in airtight container.
7. NOTE: cookies become more flavorful after sitting 2-3 days.
Title: Original Girl Scout Cookies
Ingredients:
- 1 butter
- 1 vanilla
- 1 sugar
- 4 flour
- 2 eggs
- 2 baking powder
- 1 milk
- 1/2 salt
Instructions:
1. Cream butter and sugar.
2. Add eggs, milk, vanilla and flour which have been sifted together with the baking powder and salt.
3. Mix well.
4. Roll out fairly thin and cut with cookie cutters.
5. Bake at 350º for 6-8 minutes.
6. Sprinkle with sugar which is optional.
Title: Chocolate Butter Glaze
Ingredients:
- 8 bittersweet chocolate
- 8 unsalted butter
- 1 light corn syrup
Instructions:
1. Combine chocolate, butter and corn syrup in a heatproof medium bowl.
2. Place in a skillet of barely simmering water.
3. Stir frequently, until almost completely melted.
4. Remove bowl from skillet and stir until mixture is smooth.
5. Do not whisk or beat the glaze.
6. Let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp).
7. You may also use microwave for the melting step (as I did), just mix the ingredients in a microwave-safe bowl.
8. Nuke the mixture at LOW power for approx 20 sec, remove bowl, stir gently.
9. Repeat until chocolate has melted and mixture is smooth.
10. The first layer of glaze- Spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp).
11. Be sure to smooth rough surfaces and fill in any cracks.
12. Be careful not to get any crumbs into the bowl of glaze.
13. This is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze.
14. The final glaze- Rewarm the glaze in microwave/double boiler for a few seconds.
15. Stir gently until smooth.
16. Do not overheat; glaze should be 90F for it to dry to a shiny finish.
17. If necessary, cool to proper temperature.
18. Once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins.
19. NOTE: Do no re-spread glaze once it has set, or it will have marks and dull streaks.
Title: Lemon Icebox Pudding
Ingredients:
- 1 evaporated milk
- 1 unflavored gelatin
- 2 eggs
- 1/3 sugar
- 6 lemon juice
- 2 lemons, rind of
- 1 butter
- 1/2
- 3
Instructions:
1. Chill evaporated milk for several hours.
2. Sprinkle gelatin over 1/3 cup cold water; let sit 5 minutes.
3. In the top of a double boiler, beat egg yolks and sugar until very light; add lemon juice.
4. Cook over boiling water until thickened, 2-3 minutes.
5. Add lemon peel.
6. Stir in gelatin.
7. Cool until syrupy.
8. Beat egg whites to form stiff peaks.
9. Fold egg whites into cooled gelatin mixture.
10. Whip chilled milk until light.
11. Fold milk gently into gelatin mixture.
12. Blend cookie crumbs, nuts and melted butter.
13. Sprinkle 1/3 of crumbs into the bottom of an 8" square pan.
14. Spoon 1/2 of the lemon mixture over the crumbs.
15. Repeat; end with the last 1/3 of the crumbs.
16. Chill until firm.
Title: Cardamom Custards (Ww)
Ingredients:
- 1 1/2 1% low-fat milk
- 1/2 dry milk
- 1/4 sugar
- 3 eggs
- 1 vanilla
- 1/2 ground cardamom
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray 6 custard cups or ramekins with Pam.
3. In a saucepan mix together the milk, dry milk and sugar over medium high heat; cook stirring until mixture boils and sugar is dissolved (3-5 minutes).
4. Meanwhile whisk together the eggs in a bowl.
5. Remove pan from heat and gradually whisk in eggs, vanilla and the cardamom.
6. Divide custard mixture among custard cups which are put in a roasting pan. Pour hot water into roasting pan to come halfway up the sides of the custard cups. Bake for 20-30 minutes or until knife inserted in center of custard comes out clean. Transfer custard cups to a wire rack and cool to room temperature and then chill for at least 4 hours.
7. Serve custards topped with preserves.
Title: Coconut Shortcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 sweetened flaked coconut
- 2 baking powder
- 1/4 salt
- 1 sugar
- 1/4 unsalted butter
- 2 eggs
- 1
- 1/2
Instructions:
1. Preheat oven to 325°F
2. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.
3. Finely grind first 4 ingredients in processor.
4. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
5. Stir in dry ingredients alternately with cream.
6. Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes.
7. Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
8. Cut cake into 6 wedges. Serve with your favorite fruit, ice cream and/or whipped cream.
Title: Glazed Bourbon-Chocolate Bundt Cake
Ingredients:
- 1 unsalted butter
- 8 bittersweet chocolate
- 1/2 cocoa powder
- 2 all-purpose flour
- 1 baking soda
- 1/2 kosher salt
- 3 eggs
- 2 sugar
- 1 sour cream
- 3/4 Bourbon
- 3 pure vanilla extract
- 1/4 heavy cream
- 2 light corn syrup
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a 10-cup Bundt pan.
3. In a saucepan, melt the butter and 4 oz of the chocolate over low heat, stirring with a whisk.
4. Add the cocoa and stir until smooth; let cool.
5. In a bowl, whisk together the flour, baking soda, and salt.
6. In the bowl of a stand mixer, beat the eggs and sugar on medium speed until lightened.
7. On low speed, stir in the sour cream, bourbon, 2 tsp of vanilla, and the chocolate mixture.
8. Stir in the dry ingredients just until combined.
9. Scrape the batter into the prepared pan.
10. Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.
11. Let cool in the pan on a wire rack for about 15 minutes.
12. Unmold the cake onto the rack and let cool completely.
13. Meanwhile, make the glaze: in a saucepan, warm the cream over low heat.
14. Add the remaining 4 oz chocolate and the corn syrup and whisk until the chocolate is melted and the glaze is smooth.
15. Let cool to room temperature, then stir in the remaining 1 tsp vanilla.
16. Place the wire rack with the cake over a sheet of parchment paper or foil and pour the glaze over the top of the cake, letting it run down the sides.
17. Slide the cake onto a platter and serve.
Title: Raspberry Cheesecake Brownie
Ingredients:
- 200 dark chocolate
- 200 unsalted butter
- 250 icing sugar
- 3 eggs
- 110 plain flour
- 400 cream cheese
- 150 icing sugar
- 2 vanilla extract
- 2 eggs
- 300 icing sugar
- 100 raspberries
- 150
Instructions:
1. Preheat the oven (170 degrees centigrade/325 farenhite).
2. Brownie:
3. Melt the chocolate, until smooth.
4. Put the butter and sugar in a freestanding electric mixer, and beat until mixed.
5. Add the eggs one at a time, whilst continuously mixing.
6. Gradually beat in the flour.
7. Slowly add the melted chocolate.
8. Pour into prepared baking tray.
9. Cheescake:
10. Put the cream cheese, sugar and vanilla extract into a freestanding electric mixer.
11. Add one egg at a time and blend.
12. Spoon on top of the brownie.
13. Bake for 35 minutes.
14. Icing:
15. Put the cream, sugar and rasberries into a freestanding electric mixer and whisk until firm, but not stiff.
16. Spread evenly on top of the brownie cheesecake mix, once it has cooled.
17. Decorate with raspberries.
Title: Marshmallow Salad
Ingredients:
- 8 cream cheese
- 1/2 mayonnaise
- 20 crushed pineapple
- 1 Cool Whip
- 10 miniature marshmallows
- 8 -10 maraschino cherries
Instructions:
1. Cream the cream cheese and mayonnaise until fluffy.
2. Add the pineapple and mix again.
3. Add cut up cherries and mix again.
4. Next, put marshmallows in the mixture.
5. Add whipped cream and keep folding in until well mixed.
6. Put in bowl and add whole cherries on top.
7. Note: It is best to make this salad a day before you use it. As it sets, the flavors mix in together.
Title: Banana Nutella Delight
Ingredients:
- 1 banana
- 14
Instructions:
1. Spread Ritz crackers with Nutella.
2. Top with a slice of banana.
3. Enjoy!
Title: Chocolate Souffles
Ingredients:
- 1 unsalted butter
- 1/3 sugar
- 4 bittersweet chocolate
- 1/2 cold water
- 1/3 confectioners' sugar
- 6
Instructions:
1. Preheat oven to 350. Butter six 1-cup ramekins and coat with granulated sugar, tapping out the excess. Place ramekins on sturdy baking sheet.
2. In a large bowl set over a pan of simmering water, melt the chocolate. Off the heat, whisk in the water and cocoa until smooth. In another bowl, using a handheld mixer, beat the egg whites at med-high speed until soft peaks form. Gradually beat in the 1/3 cup of granulated sugar and beat at high speed until the whites are firm and glossy. about one minute. Fold 1/4th of the beaten egg whites into the chocolate mixture, then fold in the rest until no streaks of white remain.
3. Spoon the souffle mixture into the ramekins and smooth the tops. Run the tip of your thumb around the inside rim of each ramekin to clean off any spills and to help the souffles rise evenly.
4. Bake in the center of the oven for 16 minutes, or until very puffy and set around the edges. Dust the tops with confectioners sugar and serve.
Title: Bob's Favorite Crepes
Ingredients:
- 1 1/2 eggs
- 3 sugar
- 3 salt
- 1 unsalted butter
- 5 brandy
- 1/2 vanilla extract
- 1 all-purpose flour
- 1 butter
Instructions:
1. In a blender, combine milk and eggs. Mix on medium-high speed for about 10 seconds. Lower the speed and remove the top. Add sugar and salt. Replace the top and add the butter, brandy and vanilla, blending for a few seconds after each addition. Stop blender and add flour and blend for a short time until just combined. For best results, refrigerate the batter overnight.
2. Heat crepe pan over medium high heat and brush with a light coat of butter. When the pan is hot, pour 1/4 to 1/3 cup of batter into the pan. Tilt the pan around as you pour, and try to just cover the bottom of the pan.
3. Cook until bubbles begin to form - about 1-2 minutes. Check the crepe to be sure the pan is not too hot. Turn up the heat if the crepe hasn't started to brown.
4. When the cooked side is brown, turn the crepe over and cook for about 30 seconds. Remove from pan and keep warm, covered with foil. Repeat process.
5. Stacked crepes can be prepared 1/2 hour ahead of time.
6. Place 2-3 tbsp of filling on crepe and roll up. Sprinkle with confectioners sugar or a dash of whipped cream.
Title: Swedish Rice Pudding
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 1/2 salt
- 1/4 nutmeg
- 2 1/2 milk
- 2 pure vanilla extract
- 1/2 cooked rice
- 1 1/2 sugar
- 2
- 1/4
Instructions:
1. Heat the oven to 350 degrees.
2. In a large mixing bowl mix together 1/2 Cup sugar,cornstarch, salt and nutmeg.
3. Using a wire whisk, beat the milk, egg yolks and vanilla into the sugar mixture.
4. Stir in the rice.
5. Pour into ungreased 1 1/2 quart casserole.
6. Set casserole in 9-inch square baking pan.
7. Place in the oven; pour hot water 1- inch deep into 9- inch square baking pan.
8. Bake, stirring occasionally, until pudding is creamy and the milk is absorbed (about 1 1/2 hours).
9. Remove from the oven.
10. Heat oven to 400 degrees.
11. In small mixing bowl beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes).
12. Add the sugar gradually, and continue beating until stiff peaks form (1 to 2 minutes).
13. Spread meringue over pudding, sealing around edges.
14. Bake for 5 to 8 minutes more, or until meringue is lightly browned.
Title: Extra Special Buttercream Icing
Ingredients:
- 1 butter
- 1 margarine
- 2 vegetable shortening
- 1/2 powdered sugar
- 1 salt
- 1 vanilla
- 1
- 1/2 - 1
- 4 -6
Instructions:
1. Cream butter and shortening until fluffy.
2. Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
3. Add salt, flavorings and enough whipping cream to make the consistency you need.
4. Beat at medium speed until icing is fluffy.
5. You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
6. I used butter and real vanilla and the icing turned out a very pale ivory, which I personally prefer to a stark-white icing.
7. The meringue powder gives the icing a light crust, but it remains soft underneath.
Title: Yogurt Cream Nilla Cookies
Ingredients:
- 48 Cool Whip
- 12 vanilla yogurt
- 12 mint leaf
Instructions:
1. Mix the Cool Whip and the vanilla yogurt together.
2. Spread on half of the Nilla Wafer cookies and use the rest to make little sandwiches out of them.
3. Put these in the freezer overnight and you will have a delightfully simple treat ready to serve.
Title: Baked Rice Custard
Ingredients:
- 1 eggs
- 5 vanilla essence
- 1 sugar
- 1 milk
- 1
Instructions:
1. Cook rice in plenty of boiling water.
2. Strain rice under the tap using cold water to get starch out.
3. Mix sugar, milk, egg and vanilla.
4. Add rice and stir well.
5. Sprinkle with nutmeg.
6. Bake in moderately hot oven until set. (About 2 hours).
Title: Belly Rub Brownies
Ingredients:
- 1 1/4 all-purpose flour
- 3 carob powder
- 1/2 baking powder
- 1/2 canola oil
- 3/4 honey
- 2 eggs
Instructions:
1. Preheat oven 350 degrees F. Greas an 8-inch.
2. squeare baking pan with nonstick veggie spray.
3. Stir the flour, carob, powder, and baking powder in a large bowl and set aside.
4. In a small bowl, whisk together the oil and honey.
5. Add eggs, one at a time, whisking to incorporate.
6. Add the wet ingredients to the dry ingredients and stir until well blended.
7. Spread the batter evenly in pan.
8. Bake for 20 to 25 minutes or until brownies start to pull away from the sides of the pan.
9. Cool to room temperature, cut into bars and serve.
Title: Maple Pecan Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 1 maple syrup
- 2 vanilla
- 1/2 all-purpose flour
- 1 3/4 all-purpose flour
- 2 pecans
- 1 1/4
Instructions:
1. Preheat oven to 325°F.
2. Beat butter with paddle until it whitens and holds soft peaks, 3-5 minutes.
3. Beat in sugar until well blended.
4. Whisk together yolks and maple syrup.
5. Beat into butter, scraping down as necessary.
6. Add flour and mix until just combined.
7. Stir in pecans.
8. Divide dough into 4 pieces and roll into 4 logs, each about 1 1/2 inches in diameter.
9. Dough should be frozen for 30 minutes so that it can be easily cut or you can freeze, wrapped well for later use.
10. Slice into 3/8-inch rounds.
11. Bake on a parchment lined sheetpan until firm and lightly and evenly browned, about 12-15 minutes.
12. The cookies must be cooked through to be tender.
Title: Pineapple Icebox Dessert
Ingredients:
- 2 nonfat milk
- 1 sugar-free instant vanilla pudding mix
- 1 pineapple tidbits
- 1 ladyfingers
- 2
Instructions:
1. Whisk milk and pudding mix for 2 minutes. Fold in whipped topping; set aside.
2. Drain pineapple, reserving 1/4 cup juice.
3. Arrange half of ladyfingers in an ungreased 11" x 7" x 2" dish. Brush with 2 tbsp of pineapple juice. Top with half of the pudding and half of the pineapple. Repeat layers.
4. Cover and refrigerate overnight. To serve cut into squares.
Title: Asabia El Aroos (Afghanistan)
Ingredients:
- 100 sugar
- 100 water
- 1 lime juice
- 100 pistachios
- 50 sugar
- 1 egg
- 200 phyllo dough
- phyllo dough
Instructions:
1. Prepare the syrup (sugar, water, lime juice) in advance and chill it in the fridge. I can’t stress enough how important this is, since my syrup wasn’t cold enough and, consequently, not thick enough.
2. To make the filling, simply combine sugar and nuts in a food processor.
3. First preheat the oven to 375°F (180°C). Cut the filo into 18" * 12" (about 30 * 22cm). Lay the rectangles on the table one by one, with the shorter side facing you. Place a table spoon of the filling on the side facing you and roll it up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with the remaining dough.
4. Beat the egg and brush the tops of the pastries. Bake for 15-20 min, or until golden brown.
5. Place everything on a tray and pour the syrup over. Alternatively, if that sounds too sweet for you, you can just dip the “fingers” in syrup.
Title: Fresh Spring Fruit Salad
Ingredients:
- 2 strawberries
- 2 fresh raspberries
- 2 fresh blueberries
- 1 mango
- 1/2 honeydew melon
- 1/2 pineapple
- 3 kiwi fruits
- 2 oranges
- 1 1/2 lime zest
- 2 fresh lime juice
Instructions:
1. Combine all ingredients in large decorative serving bowl.
2. Gently toss to combine.
3. Serve immediately.
Title: Lemon-Poppy Seed Pound Cake
Ingredients:
- 1 unsalted butter
- 1 1/2 cake flour
- 1 baking powder
- 1/2 salt
- 1/3 poppy seed
- 1 1/4 sugar
- 2 lemons
- 2 fresh lemon juice
- 4 eggs
- 1 1/2 vanilla extract
- 1/2 sugar
- 1/4 lemon juice
Instructions:
1. Preheat oven to 350°F.
2. Grease 9x5-inch loaf pan with softened butter and dust with flour.
3. In medium bowl, whisk together flour, baking powder, and salt; set aside.
4. Take 1 tablespoon of flour mixture and toss with poppy seeds in a small bowl, set aside.
5. Melt butter (I use microwave--but be sure not to leave it in too long or it will bubble over).
6. In food processor, process sugar and zest until combined--just a few short pulses.
7. Add lemon juice, eggs and vanilla; process until combined, about 5 seconds.
8. With machine running, add melted butter through feed tube (this should take about 20 seconds).
9. Transfer mixture to large bowl.
10. Sift flour mixture over eggs in thirds, whisking gently after each addition until just combined.
11. Gently fold in poppy seeds until evenly incorporated.
12. Pour batter into prepared pan and bake 15 minutes.
13. Reduce oven temperature to 325°F and continue baking until deep golden brown and skewer inserted in center comes out clean (about 35 minutes).
14. Cool in pan for 10 minutes, then turn onto a wire rack and brush on Lemon Glaze, if desired.
15. Cool to room temperature.
16. For glaze: While loaf is cooling, bring sugar and lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar.
17. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
18. After removing cake from pan, poke entire top and sides with a toothpick.
19. Brush top and sides of cake with glaze.
20. I like to do this while cake is on cooling rack over sink or waxed paper as it can be messy!
Title: Irish Cream Cake
Ingredients:
- 1/2 pecans
- 1/2 instant vanilla pudding
- 1 eggs
- 1 water
- 4 irish cream
- 1/4 butter
- 1/2 water
- 3/4 white sugar
- 1/2 irish cream
- 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a 10" bundt pan.
3. Sprinkle nuts and coconut over the bottom of the pan.
4. In a large bowl put the cake mix, pudding, eggs, 1/4 cup water, oil and 3/4 cup liquer.
5. Beat 5 minutes on high speed.
6. Pour batter into prepared pan.
7. Bake 60 minutes or until toothpick comes out clean.
8. Cool on rack 10 minutes.
9. To make glaze boil butter, water and sugar in a medium saucepan for 5 minutes, stirring constantly.
10. Add liquer.
11. Remove cake from pan and put on a plate.
12. Prick the top and sides of the cake with a wooden skewer.
13. Spoon the glaze over the top and brush onto the sides.
Title: Tapioca Custard Pudding
Ingredients:
- 1/4 pearl tapioca
- 1 1/2 milk
- 2 eggs
- 1/3 white sugar
- 1/8 salt
- 1/2 vanilla
Instructions:
1. Soak tapioca in enough cold water to cover until water is absorbed.
2. Add milk and cook in a double boiler until tapioca is transparent.
3. To the beaten yolks, sugar, and salt, add a little of the hot mixture.
4. Return all to the double boiler and cook 3 minutes.
5. Cool slightly; fold in the well-beaten egg whites.
6. Flavour and serve.
7. Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted.
Title: Raspberry Cobbler
Ingredients:
- 1 raspberries
- 1/8 light butter
- 1/4 self rising flour
- 1/8 Splenda granular
- 1/8 nonfat milk
- 1/4 sugar
- 3/4
Instructions:
1. preheat oven to 350.
2. Melt Butter.
3. Mix flour, sugar, splenda and milk.
4. Mix well.
5. Add butter.
6. Butter 2 ramkin cups.
7. pour mixture into ramkin cups.
8. add as many raspberries as you can fit.
9. sprinkle 3/4 tablespoon of sugar between the two cups.
10. pop in the oven for 60 minutes until golden.
Title: Strawberries in Orange Juice
Ingredients:
- 2 strawberries
- 3 oranges, juice of
- sugar
Instructions:
1. Stem the strawberries and put them in a serving bowl.
2. Sprinkle with sugar and pour over the juice.
3. Cover and leave to macerate several hours or overnight before serving.
Title: Preschool Chocolate Milk Cupcakes
Ingredients:
- 1 whole wheat flour
- 1/4 unbleached all-purpose flour
- 1/2 wheat germ
- 2 baking powder
- 2/3 eggs
- 1/4 vanilla extract
- 1 3/4
- 1/2
- 5
- 2
- 1
Instructions:
1. Preheat the oven to 325°F Line muffin tins with cupcake liners.
2. Place the flours, wheat germ, baking powder, cocoa, oil, juice concentrate, and milks in a large mixing bowl; beat until smooth.
3. Add the eggs, egg white and vanilla and beat until thoroughly mixed.
4. Pour the batter into the prepared baking pan. Bake until the top springs back when lightly pressed, about 35 minutes.
5. Cool slightly in the pan before turning out onto a rack to cool completely.
6. Use whipped cream for icing once completely cooled. You can use food coloring or different flavored whipped cream to add to the fun.
Title: Coconut Crisps
Ingredients:
- 1 unsalted butter
- 1 phyllo pastry sheets
- 2 brown sugar
- 2 cinnamon
- 1 sweetened flaked coconut
- 1/3
Instructions:
1. Preheat oven to 400°F or 220°C
2. Stir together butter and oil.
3. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered.
4. Brush with some butter mixture and sprinkle with 1 teaspoon sugar and 1/2 tsp cinnamon.
5. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
6. Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
7. Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut.
8. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.
Title: Touch O' Honey Cookies
Ingredients:
- 16 1/4 eggs
- 2 honey
- 1/3 margarine
- 1/3 flour
- 1/2
Instructions:
1. Preheat oven to 350.
2. Blend half of cake mix, eggs, honey, margarine, and flour, then beat until fluffy, mixing in rest of cake mix.
3. Roll into small balls.
4. Bake on ungreased cookie sheet 10 to 12 minutes.
5. Remove from pan and cool.
Title: Banana Fritters
Ingredients:
- 1 self-rising flour
- 1 egg
- 3/4 firm bananas
- 4 vanilla ice cream
- 1 pecans
Instructions:
1. Place flour in a small bowl.
2. Combine egg and soda; stir into flour just until moistened.
3. In an electric skillet, heat 1/4 inch of oil to 375.
4. Coat banana pieces with batter.
5. Fry bananas, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels.
6. Drizzle with caramel topping.
7. Serve with ice cream, whipped cream and pecans, if desired.
Title: Easy Moist Pumpkin Cake With Quick Cream Cheese Frosting
Ingredients:
- 1/3 sugar
- 1/3 eggs
- 3 solid pack pumpkin
- 1 pumpkin pie spice
- 1 vanilla
- 3 cream cheese
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour a 13x9 inch baking pan.
3. In large bowl, combine sugar, oil, eggs and pumpkin, beat for 1 minute at high speed with electric mixer. Add cake mix and spice, blend until moistened. Beat 2 minutes more at highest speed.
4. Pour into prepared pan.
5. Bake at 350 degrees for 30 -40 minutes or until toothpick comes out clean. Cool Completely.
6. For Frosting: In small bowl beat together frosting, cream cheese and vanilla until smooth. Frost cake. Store in refrigerator but serve at room temperature.