lumicero/recipes-ing2inst huggingface dataset:
Title: Praline Ice Cream Cake Sandwiches
Ingredients:
- 2 praline ice cream
- 1/2 light brown sugar
- 1 salt
- 1/4 evaporated milk
- 2 evaporated milk
- 1 1/2 butter
- 1 pecans
- 1 butter
- 1 1/4 sugar
- 5 eggs
- 1 vanilla
- 2 flour
- 1/2 baking powder
- 1/4 salt
- 1 dark rum
- 2 powdered sugar
- 1
Instructions:
1. ICE CREAM: Line a 9x5x3-inch loaf pan with plastic wrap.
2. Spread the ice cream evenly over the pan and cover the ice cream with the plastic wrap. Place the pan in the freezer and freeze about 2 hours until firm.
3. PRALINES: Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves.
4. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240 degrees F on a candy thermometer. Remove pan from heat and stir rapidly until mixture thickens.
5. Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container.
6. CAKE: Preheat the oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
7. Using an electric mixer, cream the butter and sugar together. Occasionally scrape down the sides of the bowl.
8. In a small mixing bowl, beat the egg yolks with the vanilla until light and frothy. With the mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
9. In another bowl, combine the flour, baking powder, and salt together. With the mixer running, gradually add the flour and egg whites to the butter mixer. Scrape down the sides of the bowl as you mix. Fold in the pralines pieces and rum.
10. Pour the batter into the prepared pan and bake for about 1 hour or until golden and firm to the touch. Remove the pan from the oven and cool on a wire rack for 20 minutes.
11. ASSEMBLY: Remove ice cream from the freezer and slice into about ¾ inch slices.
12. Place one piece of the pound cake in the center of each plate.
13. Place a slice of the ice cream on top of the cake.
14. Top the ice cream with the remaining piece of pound cake, forming a sandwich.
15. Drizzle the entire sandwich with warm caramel sauce. Garnish each sandwich with powdered sugar.
Title: Chocolate Yogurt Creme Pudding
Ingredients:
- 1 sugar
- 1/3 unflavored gelatin
- 1/4 milk
- 1 1/3 vanilla yogurt
- 16 vanilla extract
- 1
Instructions:
1. In medium saucepan, stir together sugar, cocoa and gelatin.
2. Gradually stir in milk.
3. Let stand 5 minutes.
4. Cook over medium heat, stirring constantly until mixture comes to a boil and gelatin is dissolved.
5. Cool slightly.
6. Add yogurt and vanilla. Blend gently until just well combined.
7. Pour into dessert dishes.
8. Refrigerate 6 hours or until set.
9. Top with fruit if you want to do so.
10. Enjoy!
Title: One Bowl Bundt Vanilla "Sponge" Cake
Ingredients:
- 1 1/4 sugar
- 1 butter
- 4 eggs
- 1 half-and-half
- 2 -3 vanilla extract
- 2 1/4 flour
- 2 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease and flour bundt pan.
3. In a large mixer bowl, cream butter and sugar until very light and fluffy.
4. Add eggs and mix until very light and lemon colored (about 5 or 6 minutes).
5. Add half and half and vanilla; mix well.
6. Add flour, baking powder, and salt; mix well.
7. Beat on medium speed for 2 minutes, scraping the bowl occasionally.
8. Spoon into prepared pan and bake for 55 to 60 minutes or until an inserted toothpick comes out clean.
9. Cool 15 minutes before removing from pan to cooling rack.
10. Serve with berries and whipped cream, if desired.
Title: Chocolate Chip Cookie Delight
Ingredients:
- 16 1/2 cream cheese
- 8 sugar
- 1 milk
- 12 instant chocolate pudding mix
- 3 vanilla instant pudding mix
- 4
- 3 1/2
Instructions:
1. Let cookie dough stand at room temperature for 5-10 minutes to soften.
2. Press into an ungreased 13x9 pan.
3. Bake at 350°F 14-16 minutes or until golden brown.
4. Cool on wire rack.
5. In a large mixing bowl,beat cream cheese and sugar until smooth.
6. Fold in 1 3/4 cups whipped topping. Spread over crust.
7. In a large bowl whisk milk with pudding mixes for 2 minutes,let stand for 2 minutes or until soft set.
8. Spread over cream cheese layer. Top with remaining whipped topping.
9. Sprinkle with nuts and chocolate curls if desired.
10. Cover and refrigerate for 8 hours or overnight until firm.
Title: Simple Puff Pastry Apple Dessert
Ingredients:
- 9 puff pastry
- 5 apples
- 1 lemon juice
- 4 butter
- 1 cinnamon
- 1/3 brown sugar
- 4 turbinado sugar
- 3
Instructions:
1. Prepare apples. I peel them and then use a corer/slicer that gives you 8 wedges. Cut each wedge into 3 pieces. Place cut apples in a bowl of water with the lemon or lime juice as you cut it so it won't discolor. When you are done cutting all apples, drain them well.
2. In a very large skillet, melt the butter over a low/medium heat and toss in the apples.
3. Sprinkle with cinnamon and sugar. I use golden delicious apples (NOT red delicious, which will turn to mush) Cortlands are really good too. If you use a tart apple, like granny smith, you will need to increase the sugar to 1/2-2/3 cups.
4. Cook the apples until they are a little soft, but not cooked to mush. Cool for 5 minutes.
5. Fill the 5x5 inch puff pastry squares & close in a triangular shape, pinching the edges well all around. Place on a baking sheet.
6. Brush cream on each one & sprinkle with raw sugar.
7. Place in preheated 400 degree oven until nicely browned. It usually takes about 20 minutes, but watch after 15 minutes, so that they don't burn. I have found that they bake best on the middle shelf. The tops burn on the top shelf and the bottoms burn on the bottom shelf, so bake in two batches if you have to.
Title: Canadian Cranberry Fool
Ingredients:
- 2 boiling water
- 2/3 granulated sugar
- 3 cranberries
- 1
- 6
- 2
Instructions:
1. In saucepan of boiling water, simmer orange rind until tender, about 15 minutes. Drain through sieve into 2 cup measure; set rind aside. Add enough water to liquid to make 1 1/3 cups.
2. In large heavy saucepan, combine reserved liquid, sugar and orange juice; bring to boil. Reduce heat and simmer, covered, for 5 minutes. Stir in cranberries and reserved rind; increase heat to high and boil, stirring often, until cranberries have popped and formed sauce, about 7 minutes. (Cranberry sauce mixture can be covered and refrigerated for up to 2 weeks.).
3. Up to 4 hours before serving, pick out and reserve 12 of the best looking berries from sauce. Transfer remaining cranberry mixture to large bowl; stir in orange liqueur (if using). Whip cream; fold into cranberry mixture, leaving streaks. Spoon into fruit nappies or stemmed glasses. Garnish each serving with reserved berry. Makes 12 servings.
4. The Canadian Living Cookbook.
Title: Cobweb Cookies
Ingredients:
- 3/4 flour
- 1/2 granulated sugar
- 1/4 milk
- 1/4 vanilla
- 1/2 eggs
- 2 powdered sugar
Instructions:
1. Beat all ingredients except powdered sugar in medium bowl with electric mixer on medium speed until smooth.
2. Pour batter into plastic squeeze bottle with narrow opening.
3. Heat 8-inch skillet over medium heat until hot; grease lightly.
4. Working quickly, squeeze batter to form 4 straight, thin lines that intersect at a common center point to form a star shape.
5. To form cobweb, squeeze thin streams of batter to connect lines.
6. Cook 30 to 60 seconds or until bottom is golden brown; carefully turn.
7. Cook until golden brown; remove from skillet.
8. Cool on wire rack.
9. Heat oven to 325°F Bake cookies on ungreased cookie sheet 5 to 7 minutes or until almost crisp.
10. Remove from cookie sheet; cool.
11. Sprinkle with powdered sugar.
Title: Apple Mountain Dew Dumplings
Ingredients:
- 1 granny smith apple
- 2 sugar
- 1 1/2 butter
- 1 cinnamon
- 2
- 1
Instructions:
1. Place sugar, cinnamon, and butter in sauce pan.
2. Heat until butter is melted and sugar is dissolved.
3. Separate crescent rolls.
4. Put approximately 2 teaspoons of apples close to the wide end of each triangle.
5. Roll dough to form a crescent.
6. Place the rolls in a greased 9" x 13" pan.
7. Pour cinnamon/butter mixture over the crescent rolls.
8. Pour Mountain Dew over last.
9. Bake in 350 degree oven for approximately 35 minutes.
10. Cool for 10-15 minutes.
11. Serve warm with vanilla ice cream.
Title: Banana Chocolate Chip Cake
Ingredients:
- 1 1/2 bananas
- 2 lemon juice
- 3 flour
- 1 1/2 baking soda
- 1/4 salt
- 3/4 butter
- 2 1/8 sugar
- 3 eggs
- 2 vanilla
- 1 1/2 buttermilk
- 1 cream cheese
- 6 butter
- 1/2 powdered sugar
- 3 salt
- 1/3 heavy cream
- 1 vanilla extract
- 6
- 1
Instructions:
1. Preheat oven to 275.
2. Line a 9 x 13 pan with parchment paper.
3. In a small bowl, mix mashed banana and lemon juice. Set aside.
4. In a medium bowl, mix flour, baking soda, and salt. Set aside.
5. In a large bowl, beat together butter and sugar until fluffy and consistent.
6. Beat eggs into the butter/sugar mixture one at a time.
7. Add 2 tsp vanilla.
8. Alternate between the flour mixture and buttermilk, adding a little at a time of each to the butter/sugar mixture.
9. Finally, mix the banana mixture into the rest.
10. Pour batter into prepared pan and bake for 1 hr and 15 min or until toothpick inserted into center comes out clean.
11. Put cake directly into the freezer from the oven and keep it there at least 45 minutes. I have kept it in there overnight before, and it turned out wonderfully moist.
12. For the frosting, beat cream cheese and butter together until smooth and consistent.
13. Add powdered sugar, cocoa, salt, cream, and vanilla. Mix until creamy and consistent.
14. Stir in mini chocolate chips until consistent. Coat the cake evenly.
15. I iced the top of the entire cake, cut it in half the short way, layered one side on top of the other, then covered the rest of the exposed cake with the remaining frosting.
16. The more ripe the bananas, the better the cake. Use the brown ones you're about to have to throw out.
17. My husband asked me to re-create the Havana Banana Chocolate Chip Cake they serve at Cheeseburgers in Paradise. I borrowed from the base of recipe 67256 and frosting recipe 192894. Been awhile, so I don't know if it was exactly like the Havana Banana, but it made everyone here very happy. Thanks!
Title: Keepa Fruit Cake
Ingredients:
- 1 butter
- 2 sugar
- 10 eggs
- 1 flour
- 1 cream of tartar
- 1/2 baking soda
- 1/4 hot water
- 1 raisins
- 1/2 currants
- 1/2 flour
- 2 -4 walnuts
- 1/2 pecans
- 1/2 molasses
- 1 lemon
- 1 mace
- 1 cinnamon
- 1 clove
- 1 nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Grease pans well, and cover bottom of pan with brown paper (or parchment paper) also greased.
3. Cream butter and sugar.
4. Separate eggs.
5. Beat whites until light and spongy.
6. Beat yolks until light and lemon-colored.
7. Sift the cream of tartar together with the flour.
8. Add yolks to butter and sugar; gradually stir in one-half of flour.
9. Mix soda with 1/4 teaspoon hot water, dissolve. Add to cake.
10. Toss fruit with 2-4 tablespoons flour before the next step.
11. Stir in other half of flour, whites of eggs, (molasses), lemon juice and rind; lastly spices, fruits, and nuts.
12. Bake "in moderate oven four and one-half hours," or until done. You'll probably want to start checking after about 45 minutes, depending on the type of pan you use.
Title: Fruitcake (With Nuts)
Ingredients:
- 3 flour
- 1 baking powder
- 1/2 salt
- 1 1/2 dates
- 1 pecans
- 1 walnuts
- 1/2 dark raisin
- 3/4 golden raisin
- 2 sugar
- 1 butter
- 4 eggs
- 1 vanilla
- 1 -2 lemon zest
Instructions:
1. Set oven to 325 degree.
2. Butter and flour a 10-inch angel food or tube pan.
3. In a large bowl combine the flour, baking powder and salt.
4. Add in chopped dates, pecans, walnuts and both raisins; toss to coat with flour mixture.
5. In another bowl beat together sugar and butter until light and fluffy (about 5 minutes).
6. Add in eggs and beat well until combined.
7. Add in vanilla and lemon zest or lemon extract (if using); mix to combine.
8. Add in the dry ingredients (flour, fruit and nut mixture) and fold in JUST until combined (the batter will be the texture of cookie dough).
9. Spoon the batter into the prepared pan and smooth out the top with the back of the spoon.
10. Bake for about 1 hour and 40 minutes, or until cake is golden and a tester inserted in the middle comes out clean.
11. Cool cake in the pan on a rack for 10-15 minutes.
12. With a sharp knife, cut around the edges of the cake to loosen.
13. Turn the cake onto a rack and cool completely.
Title: Magnolia Bakery's Chocolate Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 unsalted butter
- 1 granulated sugar
- 1 light brown sugar
- 4 eggs
- 6 buttermilk
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line 12 cupcake tins with cupcake paper.
3. In a small bowl, sift together flour and baking soda.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
5. Add the sugars and beat until fluffy, about 3 minutes.
6. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated.
7. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat.
8. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
9. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
10. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
11. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Title: Easy-Breezy Brownies
Ingredients:
- 1 margarine
- 1 water
- 4 all-purpose flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1/2 eggs
- 2 vanilla extract
- 1 pecans
- 1 1/2 margarine
- 1/2 buttermilk
- 4 confectioners' sugar
- 6 vanilla
- 1 pecans
- 1
- 1 1/2
Instructions:
1. TO MAKE BROWNIES: Preheat oven to 350. Grease and flour a 9 x 13 pan. Mix together flour, sugar, baking soda and salt. Set aside.
2. Melt margarine, cocoa and water. Bring to a hard, rapid boil. Pour over dry ingredients and mix. Add buttermilk, eggs, vanilla and pecans. Pour into a greased and floured 9 x 13 pan. Bake at 350 for 30 minutes or tuntil a toothpick inserted in the center comes out clean.
3. TO MAKE FROSTING: Bring to a boil butter, cocoa and buttermilk. Add and beat confectioners sugar, vanilla extract and pecans. Spread on top of the warm brownies in pan. Cool in refrigerator.
Title: Ginger Raisin Biscotti
Ingredients:
- 2 eggs
- 3/4 sugar
- 1/4 molasses
- 1 vanilla
- 2 1/4 flour
- 1/2 ground cinnamon
- 1/2 baking soda
- 1/4 salt
- 3/4 raisins
- 3 crystallized ginger
Instructions:
1. Preheat oven to 350°F Line two 9x4" baking sheets with parchment paper and set aside.
2. Measure flour, cinnamon, baking soda, and salt into a small mixing bowl and stir together; set aside. In a medium bowl, beat eggs, sugar, molasses, and vanilla until smooth. Add dry ingredients a little at a time, mixing well after each addition to a stiff dough. Divide in half. Flatten each half to 1/2" rectangle on baking sheet.
3. Bake 30 minutes; cool slightly. Cut into 1/2" slices and arrange cut sides down on baking sheet. Reduce heat to 200F and bake for 15 minutes. Turn and bake 15 minutes more. Cool completely.
Title: Candy Cane Cookies
Ingredients:
- 2 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 7 baking powder
- 2 salt
- 1/8 milk
- 1
Instructions:
1. Cream together butter and sugar until smooth.
2. Beat in egg, vanilla and peppermint extract.
3. Stir together flour, baking powder and salt.
4. Tint milk with either red or green food coloring.
5. Alternately with milk (3 dry, 2 milk). Until smooth and pliable.
6. Cover and chill for 4 hours or until firm.
7. Cut into 48 pieces.
8. With hands, gently roll one piece of each color into 4” rope. Place side by side and twist together. Put on cookie sheet and form cane.
9. Bake at 375 F for 12-15 minutes.
10. Notes: Make 2 batches of dough for 48 cookies, one green, one red.
Title: Spiced Souffle
Ingredients:
- 1/2 butter
- 1/2 sugar
- 6 eggs
- 1 ground cinnamon
- 1/2 ground cloves
- 1/8 candied lemon peel
- 1/8 lemon, zest of
- 2 powdered sugar
- 2
- 1/2
Instructions:
1. Butter 6 ramekins; sprinkle each with granulated sugar.
2. Pour 2 cups water into a deep baking pan; place in oven.
3. Preheat oven to 350F (175C).
4. In a medium bowl, cream butter and 1/4 cup granulated sugar until light and fluffy.
5. Slowly and gently beat in egg yolks.
6. Stir in 1/2 of the gingersnap- and vanilla-cookie crumbs.
7. Add cinnamon, cloves, candied-fruit peels and lemon peel.
8. In a large bowl, whisk or beat egg whites with remaining 1/4 cup granulated sugar until stiff and glossy. Fold beaten egg whites and remaining cookie crumbs into egg-yolk mixture.
9. Divide mixture evenly among buttered ramekins; smooth surfaces. Place ramekins in hot water in baking pan. Water should come half-way up sides of ramekins.
10. Bake 25 to 30 minutes. To serve, dust with powdered sugar.
Title: Blackberry Batter Pudding
Ingredients:
- 1 fresh blackberries
- 4 eggs
- 2 all-purpose flour
- 1/4 caster sugar
- 1/2 salt
- 1 milk
- 2 brandy
- 2 -3 powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. Arrange berries in the bottom of a greased 10" baking dish.
3. Combine eggs, egg yolks, flour, sugar, salt and milk in a blender or food processor.
4. Process until well mixed.
5. Pour batter over berries.
6. Place dish on a baking sheet.
7. Bake for 30-40 minutes, or until puffed and golden.
8. Remove from oven and cool; batter may sink a little.
9. Just before serving, spoon brandy over top and dust with powdered sugar.
Title: Macadamia Double-Decker Brownie Bars
Ingredients:
- 6 unsalted butter
- 1 1/2 granulated sugar
- 2 1/4 table salt
- 1/4 eggs
- 2 pure vanilla extract
- 1 unbleached all-purpose flour
- 3 1/2 light brown sugar
- 1/2 unbleached all-purpose flour
- 1 1/2 light corn syrup
- 2/3 unsalted butter
- 1 1/2 pure vanilla extract
- 1 1/2 eggs
- 2 sweetened flaked coconut
- 1 1/2
- 1/3
Instructions:
1. Position a rack in the center of the oven and heat the oven to 325ºF. Line the bottom and sides of a 9x13-inch baking pan with foil, leaving some overhang on the sides, and spray with cooking spray.
2. Make the brownie layer:.
3. In a medium saucepan over medium heat, whisk the butter until it is melted. Remove the pan from the heat and add the sugar, cocoa powder, and salt. Whisk until well blended, about 1 minute. Add the eggs and vanilla and whisk until smooth. Add the flour and stir with a rubber spatula until blended. Scrape into the prepared pan and spread evenly. Bake until the top is shiny and dry-looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes. (The brownie should not be completely baked.) Remove from the oven and put on a rack.
4. While the brownie layer is baking, make the macadamia topping:.
5. In a large mixing bowl, combine the brown sugar and flour. Whisk until well blended, breaking up any large clumps. Add the corn syrup, melted butter, and vanilla. Whisk until blended, about 1 minute. Add the eggs and whisk just until combined, about 30 seconds. (Don’t overmix or the batter will be foamy.) Add the nuts and coconut and stir with a rubber spatula until evenly blended.
6. Pour the macadamia topping over the warm, partially baked brownie layer. Using a spatula, carefully spread the mixture into an even layer. Return the pan to the oven and bake until the top is golden brown, 37 to 40 minutes. Transfer the pan to a rack to cool completely.
7. Using the foil as handles, lift the rectangle from the pan and invert onto a work surface. Carefully peel away the foil. Flip right side up. Using a sharp knife, cut into 2x2-inch squares and then cut each square into triangles.
8. Make Ahead Tips.
9. After the brownie and macadamia layers have been baked and cooled, the entire pan can be wrapped in plastic wrap, then foil, and frozen for up to 1 month.
Title: Snicker Salad
Ingredients:
- 6 red apples
- 12 Cool Whip
- 2 pecans
- 1/2
Instructions:
1. Chop apples.
2. Chop Snickers bars.
3. Combine all ingredients.
4. Refrigerate until ready to serve.
Title: Practically Healthy Gingersnap Cookies
Ingredients:
- 1 raw sugar
- 3/4 butter
- 1 egg
- 1/2 salt
- 4 molasses
- 1 ginger
- 1 cinnamon
- 1/2 nutmeg
- 3 whole wheat flour
Instructions:
1. Preheat oven to 350°F.
2. Mix all ingredients, soften the butter and add the flour last.
3. You may need to put the dough in the freezer if it is not firm enough, or you can just continue.
4. Roll into 1" balls and roll them in sugar.
5. Place on a greased cookie sheet and bake for 7-8 minute.
Title: Dirt
Ingredients:
- 1 instant chocolate pudding mix
- 1 Cool Whip
- 1
Instructions:
1. Make the pudding, fold in the Cool Whip.
2. Mash the cookies.
3. Place 1/2 the cookie crumbs on the bottom of a glass bowl, spoon in the pudding mixture, place the worms, half in, half out and top with remaining crumbs.
4. Chill.
Title: Low Fat Splenda Pineapple Cream Pie
Ingredients:
- 1 reduced fat graham cracker crust
- 1 nonfat sour cream
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 vanilla extract
- 1 1/2 vanilla extract
- 1 skim milk
- 1 Splenda granular
- 1/2
- 1
Instructions:
1. In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.
2. Add Splenda and beat with an electric mixer on low speed until blended.
3. Beat on high speed for 4 minutes or until topping thickens and forms peaks.
4. Set aside.
5. In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.
6. Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.
7. Spoon pie filling into prepared reduced-fat graham cracker crust.
8. Cover and chill overnight before serving.
9. Note: Using whipped topping mix rather than prepared, fat-free, non-dairy whipped topping will ensure a better texture and will allow the pie to better maintain its shape.
Title: Chocolate Zucchini Cupcakes
Ingredients:
- 1 1/4 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 3/4 baking powder
- 1 baking soda
- 1 salt
- 1/2 plain yogurt
- 1/2 zucchini
- 1 carrot
- 1
- 16
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Title: Super Easy Quick and Pleasing Pear Cake
Ingredients:
- 1 egg
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare bundt pan (10 inch) by spraying with non-stick spray and flouring.
3. Drain pears and reserve liquid. Chop pears.
4. Place the pears and their juice in a large mixing bowl.
5. To the pears, add the cake mix, egg whites and egg.
6. Beat on low for about 1 minute, then on high for 4 minutes.
7. Pour batter into prepared bundt pan.
8. Bake for 50-55 minutes or until middle is done.
9. Cool in pan for 10 minutes, then remove cake to serving plate.
10. When cake is completely cool, lightly dust with confectioner's sugar, if desired.
Title: Tofu Pie
Ingredients:
- 0.5 soft tofu
- 1 Jello gelatin
- 2 lemon juice
- 1 Cool Whip
- 1 boiling water
- 1
Instructions:
1. Dissolve jello in 1 cup boiling water in a bowl. Cool in refrigerator until slightly thickened.
2. In another bowl, mix tofu until smooth with mixer blender. Add lemon juice and thickened jello and HALF of cool whip.
3. Pour into pie crust. Use remaining cool whip to top the jello mixture. Refrigerate until set.