lumicero/recipes-ing2inst huggingface dataset:
Title: Birthday Cake Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/4 baking soda
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1/2 light brown sugar
- 1/2 egg
- 1 vanilla
- 1 1/2 white chocolate chips
- 1
- 1/2
Instructions:
1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
2. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.
3. Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.
4. Cover and refrigerate dough for at least 1 hour, or up to 4 days. Chilling the dough is required in order to avoid the cookie from spreading too much.
5. Preheat oven to 350 degrees.
6. Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide. Keep dough chilled when working in batches.
7. Bake for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but will set as they cool.
8. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Title: Maureen's Pineapple Carrot Cake
Ingredients:
- 1 1/2 carrots
- 2 sugar
- 2 crushed pineapple
- 1 eggs
- 3 flour
- 2 1/2 baking soda
- 1 salt
- 1 cinnamon
- 1/2 vanilla
- 1 powdered sugar
- 1 margarine
- 1 cream cheese
- 1/2 vanilla
- 3
- 1
Instructions:
1. Cream oil, sugar, eggs. Add pineapple, carrot. Mix well. Add dry ingredients and vanilla. When well mixed, stir in nuts.
2. Grease 13 x 9 x 2 pan.
3. Bake 350°F for 45 minutes.
4. Frosting: Mix sugar, margarine, cream cheese, and vanilla - add a little milk if needed.
Title: Quick Mix Gold Cake
Ingredients:
- 2/3 shortening
- 2 1/4 cake flour
- 2 1/2 baking powder
- 1 salt
- 1 1/4 sugar
- 1 milk
- 2 eggs
- 1 vanilla
Instructions:
1. Sift dry ingredients into a bowl.
2. Add shortening, 1/2 cup milk and egss to dry ingredients.
3. Stir until flour is dampened and then beat for 1 minute.
4. Add remaining milk and flavoring.
5. Beat 2 minutes.
6. Bake for 30 minutes in two prepared 8" round cake pans at 350.
Title: Bisquick Fresh Blueberry Peach Cobbler
Ingredients:
- 1 1/2 fresh blueberries
- 1 1/2 sugar
- 1/3 cornstarch
- 1 1/2 Bisquick reduced-fat baking mix
- 1/2 brown sugar
- 2 cinnamon
- 4 skim milk
- 1/2 low-fat vanilla ice cream
- 4
- 2
Instructions:
1. Preheat oven to 350°F.
2. Prepare fresh fruit, and mix with sugar and cornstarch in large bowl.
3. Transfer to an 8-inch baking pan.
4. In medium mixing bowl, combine Bisquick, nuts, brown sugar, and cinnamon.
5. Add milk and stir just until moistened.
6. Drop topping in small mounds over fruit.
7. Bake 20 minutes or until topping is light golden brown and a toothpick inserted into the topping comes out clean.
8. Serve warm with vanilla ice cream.
Title: Banana Pudding Pie
Ingredients:
- 12 butter
- 1/2 bananas
- 2 sugar
- 3/4 all-purpose flour
- 1/3 eggs
- 2 milk
- 4 vanilla extract
- 2 sugar
- 2
- 4
- 1/2
Instructions:
1. Reserve 30 vanilla wafers.
2. Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
3. Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
4. Bake at 350°F for 10-12 minutes or until lightly browned.
5. Cool on a wire rack for 30 minutes.
6. When completely cool, arrange banana slices in the crust.
7. Vanilla Cream Filling: In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
8. Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
9. Remove from heat and add vanilla.
10. Pour half of the vanilla cream filling over the bananas.
11. Layer 20 vanilla wafers on top of the filling.
12. Pour the remaining filling over the wafers.
13. Meringue: Beat the egg whites on high speed with a mixer until foamy.
14. Add the sugar, 1 T at a time, and beat until stiff peaks form.
15. Spread the meringue evenly over the filling and be sure to seal the edges.
16. Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
17. Cool on a wire rack for 1 hour or until completely cool.
18. Coarsely crush the remaining 10 wafers and garnish the top of the pie.
19. Chill for 4 hours before serving.
Title: Popcorn Snowman
Ingredients:
- 4 unsalted butter
- 4 mini marshmallows
- 9 milk
- 1/2 confectioners' sugar
- 1
Instructions:
1. In a large saucepan, melt the butter over low heat.
2. Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes.
3. Place the popped popcorn in a large lightly greased shallow pan.
4. Pour the syrup over the popcorn, tossing to coat evenly.
5. While still warm, form 6 balls about 5" in diameter for the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand.
6. Form 6 balls about 3-1/2" in diameter for the middle sections.
7. Then form 6 balls about 2" in diameter for the top sections.
8. Stir in the confectioners sugar and milk together until smooth (skip this step if using pre-made frosting).
9. Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate.
10. (Gumdrops for hats, Fruit leather for scarves, cinnamon candies for eyes etc).
Title: Grand Marnier Pecan Cake
Ingredients:
- 1 golden raisin
- 1 pecans
- 3 flour
- 1 salt
- 1 sweet butter
- 2 sugar
- 6 baking soda
- 1 warm water
- 1 Grand Marnier
- 1/4 Cointreau liqueur
Instructions:
1. Preheat oven to 325 degrees farenheit.
2. Mix raisins, pecans, flour and salt.
3. Cream butter and sugar.
4. Add egg yolks, dissolved baking soda and Grand Marnier.
5. Beat the egg whites until stiff.
6. Combine all three mixtures and fold in the six egg whites.
7. Bake for one hour.
8. Recipe makes either:
9. one 10" tube pan.
10. two 9" kugelhopf or bundt pans.
11. two 9x5 loaf pans.
12. three 8x4 loaf pans.
13. Cool and wrap in foil.
14. Refrigerate for 10 days.
15. After a week you may wrap the cake in cheesecloth soaked in Grand Marnier and rewrap with foil.
16. You may repeat this soaked cheesecloth step as often as you like, as it will make the cake dense-- and a bit boozy.
Title: Creamy Low Fat Coconut Rice Pudding
Ingredients:
- 3/4 sugar
- 2 cornstarch
- 1/4 salt
- 2 1% low-fat milk
- 2 cooked rice
- 1/2 unsweetened coconut
- 2 eggs
- 1 vanilla extract
- 1 nutmeg
- 1
Instructions:
1. Combine sugar, cornstarch, salt, coconut and milk in saucepan.
2. Cook over medium heat, stirring constantly, until thick and bubbly, 7-8 minutes.
3. Temper eggs by whisking a little of the hot milk into them before adding to the hot milk mixture.
4. Whisk egg mixture into milk mixture.
5. Add rice, vanilla, coconut extract and nutmeg.
6. Stir gently and spoon into dessert dishes, eat hot or chill. (I prefer chilled).
Title: Easy Bake Oven Butter Cookies
Ingredients:
- 6 butter
- 3 sugar
- 3 brown sugar
- 1/4 flour
- 1/8 baking powder
- 1/8 vanilla
- 1 salt
Instructions:
1. Preheat Oven for 15 minutes.
2. Spray EASY-BAKE pan with non-stick cooking spray.
3. Mix butter, sugars, and salt together.
4. Add flour, baking powder, and vanilla.
5. Stir to form batter.
6. 1/2 teaspoon filled with dough will make one cookie. Drop dough balls onto greased EASY-BAKE pan; allow room to spread.
7. Bake each batch 5-7 minutes.
8. Let cool, and ENJOY!
9. Makes 12 to 15 cookies.
Title: Victoria Sandwich
Ingredients:
- 250 butter
- 1 vanilla essence
- 1 caster sugar
- 4 eggs
- 2 self-raising flour
- 2
Instructions:
1. You will also need icing sugar for this recipe.
2. Grease 2 deep 20cm round cake pans.
3. Cover bases with paper, grease paper.
4. Beat butter, essence and sugar in small bowl with electric mixer until mixture is light and fluffy.
5. Add eggs 1 at a time, beat well between additions.
6. Transfer to large bowl.
7. Stir in sifted flour in 2 batches.
8. Spread mixture evenly between prepared pans.
9. Bake in a moderate oven for about 25 minutes.
10. Turn cakes onto wire rack to cool.
11. Join cakes with jam.
12. Dust cake with a little sifted icing sugar.
13. This is best made on the day of serving.
14. Can freeze, do not microwave.
Title: Cinna-Spin Cookies
Ingredients:
- 1 cinnamon
- 1/2 butter
- 1/2 egg
- 1 ground cinnamon
- 1 powdered sugar
- 1 milk
- 2 vanilla
- 1/4
Instructions:
1. Heat oven to 375°F.
2. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon.
3. Stir in butter and egg until soft dough forms.
4. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long.
5. Using floured fingers, shape 1 level tablespoon of dough into a rope 5 inches long and 1/2 inch in diameter.
6. Press one side of dough rope into cinnamon.
7. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape.
8. Press end of rope into roll to seal.
9. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
10. Bake 7 to 10 minutes or until edges are light golden brown.
11. Cool 1 minute; remove from cookie sheets to cooling rack.
12. Cool completely, about 15 minutes.
13. In small bowl, mix glaze ingredients until smooth.
14. Drizzle over cookies.
15. Note: High altitude (3500-6500 feet) decrease butter by 1/3 cup.
Title: Chocolate Cupcakes With White Chocolate
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 sugar
- 1/2 cocoa powder
- 2 baking powder
- 1/2 salt
- 1/4 baking soda
- 1 milk
- 1/2 unsalted butter
- 1 egg
- 1 vanilla extract
- 6 white chocolate chips
Instructions:
1. Preheat oven to temperature 375°F
2. Butter a 12-muffin pan and set aside.
3. Mix the first 6 ingredients (flour, sugar, cocoa powder, baking powder, salt, baking soda) in a bowl and set aside.
4. In another bowl, mix the milk, butter, egg and vanilla, thoroughly.
5. Form a well in the center of dry ingredients mixture.
6. Slowly add the milk and egg mixture into the dry ingredients, stirring to combine until well mixed.
7. Add half of the white chocolate chips into the mixture and stir to mix.
8. Spoon batter into the prepared muffin pan.
9. Sprinkle the tops with the remaining white chocolate chips.
10. Bake 20-25 minutes or until tester comes out clean when inserted in center.
11. Cool muffins in pan on a wire rack, for about 5 minutes before taking them out.
Title: Fudge Berry Pie
Ingredients:
- 2 frozen sweetened raspberries
- 1/4 strawberries
- 1 corn syrup
- 1 Cool Whip
- 1
Instructions:
1. In blender process the berries until pureed. Pour into a large bowl. Pour in the corn syrup; mix well.
2. Fold in 2 cups of whipped topping. Spoon into crust and freeze for 2 hours or until firm.
3. In a saucepan combine 1 cup of whipped topping and chocolate chips; cook and stir over low heat until smooth.
4. Spread over filling. Cover and freeze for 4 hours or until firm. Remove from freezer 30 minutes before serving.
Title: Strawberry Tapioca
Ingredients:
- 1/2 pearl tapioca
- 1 salt
- 4 boiling water
- 1 strawberry Jell-O gelatin dessert
- 3/4 sugar
- 1 strawberry
Instructions:
1. Boil tapioca, salt and water for 20 minutes.
2. Add jello and sugar, stir until dissolved.
3. Add frozen strawberries and stir occasionally until thawed. Cool.
Title: Strawberry Rhubarb Compote
Ingredients:
- 1/2 granulated sugar
- 1 rhubarb
- 1/4 strawberry
- 3
- 1
Instructions:
1. In large saucepan, bring sugar, orange rind and orange juice to a simmer.
2. Add rhubarb; simmer gently until tender, about 15 minutes.
3. Stir in strawberries.
Title: Pete De Soeur (Nuns Farts)
Ingredients:
- 1 light brown sugar
- 1/2 cinnamon
- 1 salted butter
- 3
Instructions:
1. Pre-heat oven to 375.
2. Roll your room temperature dough to less then 1/2 inch thickness into a rectangular shape.
3. With a spoon, spread 2 tbsp of butter evenly over dough.
4. Evenly cover the butter with brown sugar leaving a little room around the edges of the dough.
5. Sprinkle cinnamon over brown sugar.
6. Tightly roll up the dough and seal the seam with your left over butter.
7. Trim ends off and cut rolled dough about 1/2 in thick and lay flat on sprayed cookie sheet.
8. Bake for about 12 min or until brown sugar is caramelized.
9. Lay waxed paper on your work surface.
10. Once out of the oven, wait about 5 min then gently remove from pan and place them onto the waxed paper.
11. Let cool completely - about 10 minute.
12. These can be frozen for future use for up to a month.
Title: Triple Chocolate Surprise - Crock Pot
Ingredients:
- 18 1/2 sour cream
- 8 instant chocolate pudding mix
- 1 chocolate chips
- 1 eggs
- 3/4 water
- 4
- 1
Instructions:
1. Spray crock pot with non-stick cooking spray or lightly grease.
2. Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand.
3. Pour into crock pot. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
4. Serve hot or warm with ice cream and/or whipped cream topping. I like to put 1 or 2 scoops of ice cream on top. Top the ice cream with whipped cream and then drizzle chocolate syrup over all.
Title: Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost
Ingredients:
- 6 butter
- 1 1/2 sugar
- 3 flour
- 3 baking powder
- 2 1/4 salt
- 3 milk
- 1/4 vanilla
- 3/4 lemons, juice and zest of
- 1 sugar
- 2 eggs
- 1 butter
- 2 water
- 2 sugar
- 1/3 cream of tartar
- 1 salt
- 1/8 vanilla
- 1 sweetened coconut
- 2
- 1
- 7
Instructions:
1. To Make The Cake:
2. Preheat oven to 350°.
3. If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
4. Cream butter and sugar.
5. Add egg tolks and beat until thick and lemon colored.
6. With a fork, mix together dry ingredients.
7. Add dry ingredients alternately with the milk.
8. Stir in vanilla.
9. Fold in stiffly beaten egg whites.
10. Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
11. Bake at 350° for 20 minutes.
12. Cool completely and remove from pans.
13. Freeze if time permits.
14. Before filling and frosting, cut off rough edges of cake with sharp scissors.
15. To Make The Lemon Filling:
16. When grating rind take special care to not get the bitter white part.
17. Put all ingredients in a double boiler.
18. Stir over simmering water until thickened (approximately 15-20 minutes).
19. Chill.
20. To Make The Marshmallow-Like Frosting:
21. Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
22. Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
23. Meanwhile, beat egg whites until stiff.
24. Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
25. To Assemble: Remove cake layers from freezer.
26. Spread the chilled filling between the layers, trying to not let much of it get out the sides.
27. Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
28. If the cake slips around, gently slide it back straight.
29. Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
30. Can be refrigerated.
Title: Rosky (pronounced ROOSH-ky)
Ingredients:
- 2 cream cheese
- 2 butter
- 6 margarine
- 1 flour
- 2 ground walnuts
- 1 sugar
- 1 egg
- crushed pineapple
Instructions:
1. Cream cheese, butter, and flour.
2. Wrap in wax paper and refrigerate overnight.
3. Roll cold dough on cloth sprinkled with powdered sugar until VERY thin.
4. Cut into triangle shapes, about 3 inches at the base.
5. Mix filling ingredients together in a bowl.
6. Place a teaspoon of filling at base of triangle, then roll toward the point.
7. Shape into a crescent on an insulated cookie sheet.
8. Bake@ 375F for 15-20 minutes.
9. Watch closely so they don't burn.
Title: Date Balls
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 vanilla extract
- 1 dates
- 1 pecans
- 1 vanilla
- 1
Instructions:
1. Melt butter and sugar in a saucepan over low heat.
2. Add dates and cook 3 minutes and remove from heat.
3. Stir in cereal, vanilla, and pecans.
4. When cool enough to handle, shape into small balls about 1" in diameter.
5. Roll into confectioners' sugar (or flaked coconut -- see notes in recipe description).
6. Place cookies on cookie sheet lined with waxed paper until set.
7. Store in airtight container.
Title: Triple Chocolate Meringue Fudgies
Ingredients:
- 1 1/2 powdered sugar
- 3 cornstarch
- 2 1/2 kosher salt
- 1/2 vanilla
- 1
- 1/2
- 1
Instructions:
1. Heat oven to 375, spray 2 large baking sheets with cooking spray or line them with parchment.
2. Melt 1 cup of chocolate chips in microwave, stirring occasionally, until they are mostly melted, about 2 minute. Stir until fully melted, then leave them to cool.
3. Using an electric mixer with a wire whisk attachment, beat the whites on high speed until they form soft peaks. Gradually beat in 1 cup of the sugar, and continue beating until mixture gets thick and glossy.
4. Whisk together 1 cup of sugar, the cocoa, cornstarch and salt in a medium bowl and blend. On low speed, beat the dry ingredients into the meringue with vanilla.
5. Now, with a wooden spoon, stir in the lukewarm chocolate and remaining 1/2 c chocolate chips. The dough will be batter-like at first and then, as you stir, will get very stuff.
6. Place the remaining 1/2 cup of sugar in a bowl. Roll 1 rounded tablespoon into a ball, then roll it in the sugar to coat it thickly. Place on prepared sheet, and repeat with the remaining dough, spacing balls 2 inches apart.
7. Bake until the cookies are puffed and the tops crack,about 10 minutes. Cool on the sheets on a rack 10 minutes, then transfer the cookies to a rack to cool completely.
Title: Lacey's Oatchip Cookies
Ingredients:
- 1 1/2 margarine
- 1 light brown sugar
- 1 white sugar
- 3 eggs
- 2 milk
- 3 vanilla
- 1 1/2 baking powder
- 2 3/4 all-purpose white flour
- 3 quick oats
- 1 chocolate chips
Instructions:
1. Mix the margarine and sugars together until blended.
2. Add the Eggs and thoroughly mix.
3. Pour in the Milk and the Vanilla until evenly distibuted throughout mix.
4. Add the remaining ingredients and mix until evenly blended.
5. I do this using a fork.
6. Drop by spoonful onto cookie sheet.
7. Bake for 10 to 12 minutes (depending on your oven, and only you know how hot it is).
8. Watch your cookies and as soon as you see the bottoms turn golden brown take them out and set on cooling rack for 4 minutes.
Title: Pecan Squares
Ingredients:
- 3 all-purpose flour
- 1/2 sugar
- 1 butter
- 1/4 salt
- 4 eggs
- 1 1/2 light corn syrup
- 1 1/2 dark corn syrup
- 3 sugar
- 1 1/2 butter
- 2 1/2 margarine
- vanilla extract
- pecans
Instructions:
1. In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs.
2. Press firmly and evenly into a greased 9 x 13-in baking pan. Bake at 350°F for 20 minutes.
3. Meanwhile, in another bowl, combine first five filling ingredients. Stir in pecans. Spread evenly over hot crust.
4. Bake at 350°F for 25-30 minutes or until set. Cool on a wire rack.
Title: Chocolate Praline Mousse
Ingredients:
- 15 heavy cream
- 2 eggs
- 2 confectioners' sugar
- 3 salt
- 1/4 Creme de Cacao
- 1/2 unsalted butter
- 1/8 very strong coffee
- 1/4
- 1
Instructions:
1. Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
2. Whip the cream until it is stiff and doubled in volume. Set aside.
3. Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
4. Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
5. Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
6. Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.
Title: Old Fashioned Gingersnaps
Ingredients:
- 2 all-purpose flour
- 1 ground ginger
- 2 baking soda
- 1 ground cinnamon
- 1 ground cloves
- 1/2 salt
- 3/4 egg
- 1 brown sugar
- 1 dark molasses
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix the first 6 ingredients.Blend well.
3. Beat the oil, egg, brown sugar, and molasses.Add about 1/3 of the flour mixture, blending as you add.Repeat until all the flour is added.
4. Roll the dough into tiny balls by hand.Roll each mixture in the cinnamon sugar.
5. Place 5 cm apart on an ungreased cookie sheet.Bake 10 minutes until the tops are rounded and slightly cracked.Cool on a wire rack.Store in an airtight container.
Title: Damson Plum Pudding
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 1 plum
- 1 flour
- 1/2 cinnamon
- 1 baking soda
- 1/4 nutmeg
- 3 water
- 1 cornstarch
- 1/2 sugar
- 2 butter
- 1
- 2
Instructions:
1. Preheat oven to 350F and grease an 8 x 8 baking pan.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs and plum pulp.
4. Mix well.
5. Sift dry ingredients together and add alternately with milk.
6. Pour into prepared pan and bake for 20 or 30 minutes.
7. Cut into suares and serve with sauce.
8. Sauce: Heat plum juice and water. Mix cornstarch with sugar, pour in a little liquid and stir well. Stir into hot juice and cook until thickened; add butter.
Title: Banana Avocado Pudding / Ice Cream
Ingredients:
- 1 avocado
- 1 banana
- 1 honey
- 2 -3 soymilk
Instructions:
1. Peel the banana, cut into half inch slices.
2. Cut the avocado in half, de-stone, slice it into chunks and remove the chunks with a spoon.
3. Pour both fruits into a medium bowl.
4. Add the honey/syrup, and soy or almond milk a tablespoon at a time (you can begin smashing vigorously and mixing with a fork, or use a food processor or blender).
5. Blend until smooth.
6. Garnish as your sunshiney heart desires.
7. Have a beautiful day.
Title: Lemon Glazed Lemon Cookies
Ingredients:
- 2 flour
- 1/4 salt
- 1/2 unsalted butter
- 1/2 granulated sugar
- 3 lemons
- 2 eggs
- 1/4 confectioners' sugar
- 2 3/4 sugar
Instructions:
1. Preheat oven to 325. Whisk together flour and 1/4 tsp salt in a small bowl. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed until pale and fluffy, about 10 minutes. Beat in eggs. Reduce speed to low and gradually beat in flour mixture. Slowly add milk, and beat on med. speed for 5 minutes.
2. Transfer dough to a pastry bag fitted with a 1/2 in tip (I use a ziplock with a whole cut in the corner!).Pipe 1 1/2 inch rounds onto a parchment lined baking sheet. Bake until bottoms are pale gold, 16-18 minutes. LEt cool completely on sheets.
3. Whisk together confectioners' sugar and lemon juice in a small bowl until smooth. Brush glaze onto cookies and sprinkle with coarse sanding sugar.
Title: Unbeliveable! High Calcium yet Light Bread Pudding
Ingredients:
- 6 yogurt
- 4 nonfat milk
- 1 Splenda granular
- 1/4
- 2
Instructions:
1. Preheat oven to 380°F.
2. Tear bread slices apart to chunks or cubes.
3. Place bread in a shallow square pan.
4. Beat egg whites in a medium bowl.
5. Stir in splenda granular.
6. Add in yogurt and milk, beating at the same time to combine.
7. Pour mixture evenly over bread.
8. Make sure it soaks the bread - you might have to use your hands to dip the bread and make them even.
9. Bake in oven for about 15 minutes, or until top is golden brown and egg mixture is set.
10. The yogurt is the secret ingredient - it gives a good texture and combines with the egg so the pudding still sets, and the yogurt adds sweetness without you needing to add extra sugar - a great calorie saver!
11. Feel free to experiment with different yogurt flavors! I used mixed berry yogurt and it smelled great!
Title: Fruit Jumbles
Ingredients:
- 2 butter
- 1 raisins
- 2 eggs
- 1 sugar
- 1 vanilla
- 1/2 graham cracker crumbs
- 1/2
- 1
Instructions:
1. Melt butter in skillet over low heat.
2. Add raisins and stir.
3. Beat eggs well.
4. Blend in sugar and beat.
5. Add to fruit mixture.
6. Cook over low heat for 15 minutes, stirring occasionally.
7. Remove from heat.
8. Stir in vanilla, nuts, coconut, and crumbs.
9. Drop by teaspoon onto wax paper.
10. Let stand until set.