lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Banana Caramel Pie -Only 5 Ingredients!!
Ingredients:
- 2 bananas
- 8 lemon juice
- 1/4 sweetened condensed milk
- 2 Cool Whip
- 1
Instructions:
1. Remove paper from cans and submerge in saucepan with enough water to cover cans by at least 2 inches. Boil for 2 1/2 hours. Remove from water with tongs and let cool. (can be boiled ahead of time and stored in fridge.).
2. pierce pie shells with fork along bottom and sides.
3. bake pie shells for 10 mins or until light brown.
4. slice bananas to desired thickness.
5. place bananas in a large bowl and toss with lemon juice. (this will keep them from turning brown).
6. using a slotted spoon place an even amount of bananas into each pie shell, carefully allowing some of the excess lemon juice to drain off.
7. add 1 can of caramelized milk to each banana pie and smooth over bananas. (tip- if caramel is too thick, empty it into glass dish and microwave for 1 minute until soft before adding to pies.).
8. top with whip cream and enjoy!
Title: Peanut Butter Brownie Torte
Ingredients:
- 1 creamy peanut butter
- 1 powdered sugar
- 1/2 vanilla
- 1 unsalted peanuts
- 1/2 water
- 1/2 egg
- 1/2 butter
- 1
- 4
- 1/4
Instructions:
1. Grease bottom only of 10 inch springform pan. In large bowl, combine brownie mix, water, oil, egg and peanuts.
2. Spread batter in prepared pan. Bake in preheated 350 degree oven for 35 to 40 minutes. Cool 1 hour.
3. Remove side of pan and cool completely. In small bowl, combine peanut butter, powdered sugar and vanilla; beat at medium speed of electric mixer until very thick.
4. Combine chocolate and butter in small saucepan; melt over low heat, stirring constantly, until smooth. Place brownie on a serving plate. Carefully spread peanut butter filling evenly over top.
5. Carefully spread chocolate glaze mixture evenly over filling. Refrigerate at least 2 hours or until thoroughly chilled. Makes 16 servings.
Title: Chocolate Fudge Cake
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1/2 baking soda
- 1/2 water
- 1/2 unsalted butter
- 1/2 instant espresso
- 2 buttermilk
- 1/4 egg
- 1 vanilla extract
- 1 unsalted butter
- 4 buttermilk
- 1/4 powdered sugar
- 1/4 vanilla extract
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 400°; butter a round 9-inch round springform pan.
2. In a bowl, combine the flour, sugar, and baking soda; stir to blend.
3. In a medium (3-quart) nonstick saucepan, combine the water, butter, cocoa powder, and espresso; stir to blend.
4. Cook over med-high heat, stirring constantly, until well blended and it just comes to a boil, about 2 minutes.
5. Gradually stir in the dry ingredients until blended.
6. Decrease heat to medium.
7. In a small bowl, whisk the buttermilk, egg, and vanilla together; add to the batter and mix vigorously for about 1 minute, or until well blended.
8. Remove from heat and pour into the prepared pan.
9. Bake for about 15 minutes, or until the top just begins to crack and the center is still slightly moist when pierced with a skewer; remove from the oven.
10. While the cake is baking, make the frosting-add the butter, cocoa powder, and buttermilk to the pan and bring to a boil over med-high heat, stirring constantly until blended.
11. Add the powdered sugar, vanilla, and walnuts and mix to combine.
12. Remove from heat.
13. While the cake is still hot, pierce holes all over the top with a skewer and pour the frosting over.
14. Keep piercing the cake after you have poured over the frosting to create a fudgy interior.
15. Transfer the cake to a platter and release and remove the sides of the springform pan, allowing the frosting to drip down the sides of the cake.
16. Let sit for at least 15 minutes or until the frosting is set.
17. Serve warm or at room temperature.
Title: Apple Upside Down Cake
Ingredients:
- 1/4 honey
- 1/4 brown sugar
- 2 apples
- 3/4 sugar
- 1/2 light corn syrup
- 1 applesauce
- 1 buttermilk
- 1/2 baking soda
- 1 cinnamon
- 1 1/2 nutmeg
- 1/4 salt
- 1/2 flour
- 2 1/4
Instructions:
1. combine honey and brown sugar in a frying pan. cook over medium heat until it dissolves, 2 to 3 minute stir often and add apples (cored, thinly sliced) to the pan. cook for about 4 min until apples soften. remove from heat.
2. wrap the bottom and outer sides of a 9 inch spring form pan with foil. lightly spray inside surface. transfer the apple mixture to the pan and arrange the slices into an even layer. put the sugar and corn syrup into a large bowl and beat with an electric mixer. add the egg white and beat until smooth, beat in applesauce and buttermilk at high speed for 1 min more. the mixture should have a slight froth.
3. combine the remaining ingredients then add to the batter in a large bowl and mix until smooth. spread evenly over apples. bake at 350 degrees for 40 to 45 minute.
Title: Heirloom Sour Cream Raisin Cookies
Ingredients:
- 2 sugar
- 1/2 butter
- 1 eggs
- 2 baking soda
- 1 baking powder
- 1 flour
- 5 granulated sugar
- 1/4 cornstarch
- 1 water
- 1 raisins
- 2
Instructions:
1. Cream the butter and sugar together. Add the milk, eggs, baking soda and baking powder. Gradually mix in the flour so it will easily roll out. Roll about 1/4" thick, cut out with glass dipped in flour to about 2" circles.
2. For the raisin filling, place the sugar and cornstarch in a saucepan and stir in the water and raisins. Cook over medium heat until thick and bubbly. Cool.
3. Place 1 t raisin filling on top of each dough circle. Cover each with another dough circle. Press edges together with fork tines dipped in flour.
4. Bake in a 350°F oven until lightly browned.
Title: My Favorite Frosting
Ingredients:
- 1 confectioners' sugar
- 3/4 Crisco shortening
- 3 -5 milk
- 1 1/2 vanilla extract
- 1/2
Instructions:
1. Beat all together very well until fluffy.
2. Spread on and between layers on cake.
Title: Chocolate Bundt Cake (a redneck delight)
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 2 milk
- 1 butter
- 1/3 powdered sugar
- 1/4 vanilla
- 1/4 water
- 1 1/4
- 1/2
- 1 -3
Instructions:
1. Preheat oven to 350*.
2. Grease and flour 10" Bundt pan or tube pan.
3. Combine cake mix, pudding, cocoa, eggs, water and oil in a large bowl.
4. Beat at medium speed w/ electric mixer for 2 minutes.
5. Pour into pan.
6. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
7. Cool in pan 25 minutes, then invert onto serving plate.
8. While cooling, prepare chocolate glaze: Melt butter in saucepan then gradually stir in the powdered sugar, cocoa and vanilla.
9. Add 1 tablespoon of warm water at a time, until desired consistency of glaze is achieved.
10. Drizzle over cake when done.
Title: Cherry Bread Pudding
Ingredients:
- 1/4 dried tart cherry
- 12 low-fat milk
- 6 light brown sugar
- 3/4 vanilla extract
- 1 ground cinnamon
- 2 egg substitute
- 1 1/2 confectioners' sugar
Instructions:
1. In 2-quart saucepan over high heat, heat dried cherries and 3/4 cup water to boiling. Reduce heat to low; cover and simmer 10 minutes or until cherries are tender.
2. Meanwhile, grease shallow 3-quart casserole. Cut bread into 1-inch-thick slices.
3. In very large bowl, with wire whisk or fork, mix milk, brown sugar, vanilla extract, cinnamon, egg whites, and eggs until well blended. Drain cherries, adding any liquid to egg mixture. Set cherries aside. Add bread slices to egg mixture; let soak 10 minutes, carefully turning slices occasionally for even soaking.
4. Preheat oven to 350 degrees F. Arrange enough bread slices in bottom of casserole, in one layer, pushing slices together, to cover bottom. Sprinkle all but 1/4 cup cherries over bread in casserole. Arrange remaining bread, overlapping slices to fit, on top. Pour any egg mixture remaining in bowl over bread in casserole.
5. Bake bread pudding 1 hour and 30 minutes or until knife inserted in center comes out clean, covering loosely with foil during last 10 to 15 minutes of baking if top of pudding begins to brown too quickly. Top with remaining cherries. Sprinkle with confectioners' sugar if you like. Serve warm. Or, refrigerate to serve cold later.
Title: Deep Dish Banana Pudding With Chocolate Sauce
Ingredients:
- 9 light brown sugar
- 1 light brown sugar
- 2 all-purpose flour
- 1/4 all-purpose flour
- 2 eggs
- 3 unsalted butter
- 3 pure vanilla extract
- 3 heavy cream
- 1 confectioners' sugar
- 1 dark rum
- 2 bananas
- 4 walnuts
- 3 heavy cream
- 1/2 pure vanilla extract
- 1
- 8
- 2
Instructions:
1. Line the bottom and sides of a 9-inch-square baking dish with the vanilla wafers. Set aside.
2. Combine the brown sugar and flour in a medium saucepan set over medium heat; stir to combine.
3. Add the milk, whisk, and bring to a boil over medium-high heat.
4. Lower the heat to medium-low and simmer, whisking constantly, until thick, 3 to 4 minutes.
5. Remove from the heat.
6. Whisk the eggs in a medium bowl.
7. Gradually whisk about 3/4 cup of the hot milk mixture into the eggs.
8. Return the egg mixture to the saucepan with the remaining hot milk mixture and bring to a boil.
9. Lower the heat and simmer, whisking constantly, until smooth and thick, about 2 minutes.
10. Remove from the heat and add the butter and vanilla.
11. Whisk until the butter is melted and the mixture is smooth.
12. Transfer to a clean bowl and cool to room temperature.
13. In a medium bowl, whip the cream until soft peaks begin to form.
14. Add the confectioners' sugar and whip until stiff peaks start to form.
15. Add the rum and whip to incorporate.
16. Set aside in the refrigerator.
17. Pour half of the pudding over the vanilla wafers, then top with the banana slices.
18. Add the remaining pudding, smoothing it over the bananas.
19. Cover tightly and chill at least 2 hours before serving.
20. To make the chocolate sauce, in a small heavy saucepan, bring the cream to a bare simmer over low heat.
21. Place the chocolate pieces in a medium heatproof bowl.
22. Pour the cream over the chocolate and let sit for 1 minute, undisturbed.
23. Add the vanilla and whisk until the chocolate melts and the sauce is smooth and thick.
24. Let the sauce cool slightly before using.
25. When ready to serve, top with the whipped cream, and smooth with the back of a spoon.
26. Drizzle chocolate sauce over the cream and top with the walnuts.
Title: Orange Chai-Spiced Cake Roll
Ingredients:
- 4 powdered sugar
- 3/4 eggs
- 1 sugar
- 1 orange zest
- 1/4 baking powder
- 1/2 salt
- 2 all-purpose flour
- 1/3 milk
- 1 butter
- 1 pumpkin pie spice
- 1/4 orange zest
- 2 ground cardamom
- 2 powdered sugar
- half-and-half cream
- powdered sugar
Instructions:
1. Heat oven to 375°F Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray; line bottom with parchment paper. Spray parchment paper with no-stick cooking spray; set aside. Place clean kitchen towel flat on counter; sprinkle with powdered sugar.
2. Beat egg whites in large bowl until foamy. Gradually add 1/4 cup sugar, beat until stiff peaks form.
3. Place egg yolks and remaining 1/2 cup sugar in medium bowl; beat at medium speed until light colored and thick. Add 1 teaspoon orange zest, baking powder and salt; continue beating until well mixed. Add flour and milk; beat until well mixed.
4. Pour egg yolk mixture into egg white mixture; gently stir until well mixed. Pour batter into prepared pan; spread evenly. Bake for 10 to 14 minutes or until center springs back when lightly touched.
5. Immediately invert cake onto prepared towel. Lift off pan carefully; peel off parchment paper. Starting at 10-inch side, carefully roll cake up in towel. Cool completely.
6. Combine butter, pumpkin pie spice, 1 teaspoon orange zest and cardamom in medium bowl. Beat at medium speed until well mixed. Gradually add 2 cups powdered sugar and half & half, beating well after each addition until smooth and creamy.
7. Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Sprinkle with additional powdered sugar just before serving. Cut into slices.
8. You can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves for the pumpkin pie spice if you don't have it on hand.
9. Recipe Tip
10. Create a flavored topping by adding 1/2 teaspoon pumpkin pie spice to 1 cup whipping cream. Beat until stiff peaks form. Dollop flavored whipped cream onto individual servings of cake.
Title: 10 Minute Sponge Pudding
Ingredients:
- 100 self raising flour
- 100 unsalted butter
- 100 sugar
- 30 milk
- 2 eggs
- 3 vanilla essence
- lemon zest
- golden syrup
Instructions:
1. Cream the butter and sugar together.
2. Add the eggs and vanilla essence.
3. Add the flour, milk and lemon zest.
4. Put the golden syrup in the bottom of a two pint bowl.
5. Spoon the mixture on top.
6. Cover and place in the microwave.
7. Cook on high for 3.5 minutes. Sometimes, the pudding needs another 1.5 minutes on top of this.
8. Variations: Any flavourings can be omitted or added. For example, add raisins (leaving our the syrup) and you have spotted dick!
Title: Weight Watchers "butterfinger Fluff"
Ingredients:
- 8 fat-free cool whip
- 1 sugar-free fat-free butterscotch pudding
- 8 crushed pineapple
- 2 apples
- 1/4
Instructions:
1. Blend pudding mix and cool whip. Mix in apples, pineapple and ground peanuts.
2. Servings are a guess as was not indicated on my original recipe.
Title: Rhubarb Fluff
Ingredients:
- 2 flour
- 1/2 margarine
- 1 sugar
- 5 rhubarb
- 6 sugar
- 2 flour
- 6 salt
- 1/4 milk
- 1 sugar
- 6 cream of tartar
- 1/2
- 1/4
Instructions:
1. BASE, mix together the flour, margarine and sugar, press into a greased 9 x 13 pan.
2. Bake at 350 for 10 minutes.
3. RHUBARB LAYER, pour boiling water over rhubarb, let stand for 10 minutes and drain.
4. Spread drained rhubarb over baked crust.
5. FILLING, beat egg yolks, sugar and salt.
6. Add the cream/milk slowly and then the flour.
7. Pour over rhubarb and bake another 40 minutes at 350.
8. TOPPING, beat egg whites and cream of tartar until stiff.
9. Gradually add sugar making a stiff meringue.
10. Spread over top and bake at 350 10 minutes or until a golden brown.
11. NOTE: you may sprinkle the topping with coconut before baking, the coconut seems to keep the egg whites from 'weeping'.
Title: Gooey Banana Fix
Ingredients:
- 1 banana
- 100 marshmallows
- 2
- 16
Instructions:
1. In Ovenproof Oval Dish, Place Banana Halves, cut side up.
2. Sprinkle chopped chocolate over banana halves.
3. Drizzle with half of icecream topping.
4. Randomly place marshmallows over top.
5. Drizzle with remaining icecream topping.
6. Bake in preheated oven at 220 degrees Celcius for 5-6 minutes, till marshmallows are puffed and golden, and chocolate is almost melted.
7. Can be served hot, or allowed to cool and chopped up.
8. Serves 1 large, or 2 medium.
9. OPTIONAL: When Placing Marshmallows, Place optional Raspberry Pascals as well.
Title: Holiday Butter Cookies
Ingredients:
- 1 butter
- 4 flour
- 2 white sugar
- 3 eggs
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter in a pan over low heat.
3. In a large bowl, combine the melted butter, 2 cups of flour, and the sugar.
4. Beat in the eggs, one at a time, until well blended. Slowly mix in the remaining 2 cups of flour.
5. Roll out the dough to a thickness of 1/4 inch. Using cookies cutters, cut out shapes. Place them 1 1/2 inches apart on cookies sheets.
6. Bake for 12 to 15 minutes.
7. Cool cookies on wire rack. Decorate as desired.
Title: French Vanilla Apple Cake
Ingredients:
- 1 eggs
- 1 walnut pieces
- 3 ground cinnamon
- 1/3 apple
- 1/2 lemon juice
- 1/4 walnut halves
- 2
Instructions:
1. Preheat oven to 350; Butter& flour 2 8" round cake pans.
2. Remove 3/4 cup apple slices from pie filling; reserve.
3. At low speed beat cake mix, eggs, oil and remaining pie filling 30 seconds; increase speed to medium; beat 2 minutes.
4. Divide batter between pans; bake 30 minutes or until toothpick comes out clean; cool 15 minutes.
5. Remove from pans; cool completely on racks.
6. Meanwhile spread nuts on ungreased baking sheet; bake until lightly browned, about 6 minutes; cool.
7. Stire cinnamon into frosting.
8. Place 1 cake layer on serving plate; spread with 3/4 cup frosting; arrange reserved apple slices from filling over frosting leaving 1" border around edge; top with remaining cake layer.
9. Spread top and side of cake with remaining frosting; press nuts all around bottom of cake where you left the 1" border.
10. If desired toss apples with lemon juice than pat dry; arrange on cake with walnut half.
Title: Coconut Pound Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 1 vanilla extract
- 1/2 sweetened coconut
- 1 1/2
Instructions:
1. Preheat oven to 325F.
2. Whisk together flour, baking powder and salt.
3. In another bowl, beat together butter and sugar about 5 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Beat in extracts.
6. Reduce mixer speed to low, then mix in flour.
7. Fold in coconut gently with a spatula.
8. Spoon evenly into a buttered loaf pan.
9. Bake 1- 1 1/2 hours, or until lightly browned and tested comes out clean.
Title: Irish Porter (Guinness) Cake
Ingredients:
- 2 self raising flour
- 2 brown sugar
- 1 butter
- 1 margarine
- 1/2 mixed spice
- 2 eggs
- 2 stout beer
Instructions:
1. Put mixed dried fruit in a bowl with couple of teaspoons of Whiskey (more if you are inclined!) Allow to soak overnight. Fruit will absorb the whiskey.
2. Preheat oven to 375 or Gas Mark 5.
3. Sieve flour. Combine flour, sugar, butter and spice. Crumble it with your fingers but not as fine as you would for pastry. Add fruit to dry mixture.
4. Beat eggs with fork and add them to mixture. When you have mixed add the Guinness/Stout and mix well with a wooden spoon.
5. Line 8 and half inch cake tin with greaseproof or parchment paper (use ready liners if available) and put mixture in tin. Put on middle shelf and cook for 2 hours. Enjoy the aroma in the house.
6. Enjoy with a cup of tea or glass of Guinness!
Title: Peppermint Patty Fondue
Ingredients:
- 12 milk
- 1/4
Instructions:
1. Coarsely chop candies.
2. Place candies in a medium saucepan and add milk.
3. Warm over low heat until candies are melted, stirring frequently.
4. Keep warm for dipping.
5. Important: Serve with OzMartha's Butter Cookies#37986- this combination is to die for!
Title: Really Jazzed up Tres Leches
Ingredients:
- 1 eggs
- 3 water
- 1 dried cranberries
- 1/3 creme fraiche
- 2/3 sweetened condensed milk
- 1/2 evaporated milk
- 1/2 milk
- 1 marshmallow cream
- 1 creme fraiche
- 1 unflavored gelatin
- 1
- 1/4
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Mix together the cake mix, eggs, oil and water until well blended.
3. Pour half the better into another bowl. In one bowl stir in the chopped cranberries. In the other bowl stir in the nutella and creme fraiche.
4. Pour the batters back into the same bowl and gently fold 3 or 4 time to create a marble cake.
5. Pour into a greased 13"x9" pan and bake for about 25 minutes. A toothpick will come out with crumbs, but not be wet.
6. As soon as the cake comes out of the oven make the sauce.
7. Combine the three milks in sauce pan and heat just until the condensed milk melts into the other milks.
8. Poke holes all over the cake with a toothpick or fork then pour the sauce over the cake. It will all soak in, don't worry. Refrigerate the cake for about 1 hour.
9. When cake has cooled completely make the icing.
10. Mix together the creme fraiche and nutella. Sprinkle the gelatin over the mixture and let sit for about a minute. Stir until the gelatin is completely mixed inches.
11. Stir in half the jar of marshmallow cream until very well blended. Then do the same with the other half. The icing is pretty thin. Pour over the cake a spread to completely cover the top of the cake. Refrigerate for 4-24 hours before serving. The longer the better.
Title: Pumpkin Bundt Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 1/4 fresh pumpkin
- 1 canned pumpkin
- 1 vanilla extract
- 2 cinnamon
- 1/8 cloves
- 1/4 allspice
- 2 salt
- 2 baking soda
- 1 1/2 baking powder
- 1 1/2 whole wheat flour
- 1 1/2 all-purpose flour
- walnut pieces
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10-inch bundt pan or tube pan.
3. In a large mixing bowl, mix the eggs with a large fork until well blended.
4. Mix in the sugar.
5. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
6. Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
7. Stir in thoroughly.
8. Stir in the whole wheat and all-purpose flours just until blended.
9. Stir in the walnuts.
10. Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
11. Cool in the pan on a rack for 10 minutes.
12. Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)
Title: Grandma Clouse's Cherry Pudding
Ingredients:
- 2 sugar
- 4 butter
- 1 milk
- 2 baking powder
- 1 1/4 flour
- 2 sour cherries
- 2 butter
- 2 hot water
Instructions:
1. Make a stiff dough from 1 cup sugar, 4 T softened butter, milk, baking powder and flour. Add flour in gradually until the dough is stiff but by no means dry.
2. Smear dough into a buttered 9X13 pan.
3. Make sauce of cherries, remaining cup of sugar, 2 T butter and hot water.
4. Pour cherry sauce over patter and bake at 350 degrees F until dough is baked through. If serving hot pass cream or ice cream to accompany.
5. May substitute blackberries or raspberries if desired.
Title: White Chip Island Cookies
Ingredients:
- 1 2/3 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 butter
- 3/4 margarine
- 1/3 brown sugar
- 1 granulated sugar
- 1 vanilla extract
- 2 egg
- 1 flaked coconut
- 3/4 walnuts
Instructions:
1. Combine flour, baking powder, baking soda and salt in small bowl.
2. Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until creamy. Beat in egg.
3. Gradually beat in flour mixture.
4. Stir in morsels, coconut and nuts.
5. Drop by rounded teaspoon onto ungreased baking sheets,.
6. Bake in preheated 375F oven for 8-11 minutes or until edges are lightly browned.
7. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely,.
Title: Gourmet Pears
Ingredients:
- 1 sour cream
- 3 sugar
- 3 rum
- 1 brown sugar
- 2 pear
Instructions:
1. In a small saucepan, mix yolk, sour cream and sugar.
2. Cook, stirring, until thick, about 3 minutes.
3. Cool.
4. Stir in rum.
5. Pour over pears in an oven proof dish.
6. Sprinkle with brown sugar.
7. Broil.
8. Serve.
Title: Jammy Jobs
Ingredients:
- 6 margarine
- 2 butter
- 2 caster sugar
- 2 self raising flour
- 1 egg
Instructions:
1. Roll out pastry thinly cutting rounds using a 3" cutter and line 16-18 pastry tins.
2. Place a little jam in each.
3. Cream margarine and sugar,.
4. Fold in beaten egg and flour.
5. Place a small spoonful of mixture into each case sealing in the jam.
6. Bake in a moderatly hot oven 200c 400f Gas 6 for 15-20 minutes.
Title: Lactose Free Creamy Peach Snack
Ingredients:
- 1 lactose-free milk
- 1 1/2 soymilk
- 2 1/2 sugar
Instructions:
1. Put milk in microwaveable bowl (large enough to add rest of ingredients).
2. Add sugar to milk and microwave 40 seconds.
3. Stir.
4. Microwave additional 40 seconds.
5. Stir.
6. Add peaches to milk mixture, and then slowly stir in the juice from the can.
7. You may or may not want to add all of the juice.
8. Its a good idea to taste as you go along for sweetness.
9. Refrigerate until nice and cold.
10. Serve!
Title: Chocolate Chip Cannoli Filling (W/Kahlua & Creme De Cacao)
Ingredients:
- 1 ricotta cheese
- 1/4 sugar
- 1 Creme de Cacao
- 1 Kahlua
- 1/3 strawberry
Instructions:
1. Mix up cheese and sugar in a large bowl.
2. Pour liquors into a shot glass and add slowly and check consistency as you add it ensuring that mixture stays thick and not soupy (drink the leftovers!).
3. Stir in chocolate chips (use more or less to your taste). Serve inside cannoli shells or use as a dip for pizzelles or other crisp wafer like cookies (serve immediately once cannoli shells are filled so they do not get soggy).