lumicero/recipes-ing2inst huggingface dataset:
Title: Rogene's Blizzard Party Mix
Ingredients:
- 2 white chocolate chips
- 2
- 1
- 20
- 2
Instructions:
1. Spray a 13x9 inch baking pan with nonstick cooking spray.
2. Combine cereal, pretzels, peanuts and caramels in a large bowl.
3. Microwave morsels over med-high heat for 1 minute. Microwave additional 10-20 second intervals, stirring until smooth. Pour over cereal mixture, stir to coat evenly.
4. Spread the mixture into a prepared baking pan or on waxed paper. Let stand for 20-30 min or until firm. Break into bite size pieces.
Title: Telephone Pudding
Ingredients:
- 1 1/2 self-raising flour
- 1 bicarbonate of soda
- 1/2 butter
- 2 sugar
- 1/2 milk
- 1/2 ground ginger
- 1 egg
- 1 milk
- 2 sugar
- 1 vanilla essence
- 1
Instructions:
1. Cream butter and sugar, beat in egg.
2. Sieve in flour, salt, ginger and bicarb.
3. Beat to a soft consistency with half the milk.
4. Add to jam to other half of milk and beat well into a dough.
5. Mix 2 cups of milk and 1 cup of sugar and a little vanilla essence.
6. Pour over dough placed in a deep serving dish.
7. Bake in a 350 C oven for about 30 minutes.
Title: Choc-Pecan Cookies - Gluten-Free
Ingredients:
- 1 1/2 pecan pieces
- 125 butter
- 1/2 caster sugar
- 1/2 vanilla extract
- 1 egg
- 1/2 cornflour
- 1/2 dark chocolate
- 150 whole pecans
- 24 dark chocolate
- 50
Instructions:
1. Preheat the oven to 180°C (160°C if fan forced). Grease oven trays and line with baking paper.
2. Process the 1.5 cups of pecan pieces until ground finely.
3. Beat the butter, sugar, vanilla and pecan meal in a small bowl with an electic mixer until the mixture is light and fluffy.
4. Add the egg and beat until combined.
5. Sift in the flours and then add the chopped chocolate.
6. Roll rounded tablespoons of the mixture into balls. Place 7cm apart on the trays and flatten slighty. Top with a whole pecan.
7. Bake about 20 minutes and cool on trays.
8. Drizzle the cookies with melted chocolate.
Title: Walnut Apple Cake With Butter Sauce
Ingredients:
- 2 eggs
- 2 sugar
- 1/2 vanilla
- 2 flour
- 2 cinnamon
- 2 1/2 baking soda
- 2 salt
- 1 nutmeg
- 1/4 tart apples
- 4 walnuts
- 1 sugar
- 3/4 flour
- 3 milk
- 1 vanilla
- 1 walnut halves
Instructions:
1. In a medium mixing bowl, combine eggs, sugar, oil, and vanilla; mix well(batter will be stiff).
2. Stir in apples and walnuts,.
3. Spread into a greased 13 x9- inch baking pan.
4. Bake at 350F for 45-50 minutes, or until cake tests done.
5. Cool on a wire rack.
6. For Sauce:.
7. Combine sugar, flour, milk, and butter over medium heat.
8. Stir in vanilla.
9. Cut cake into squares; top with warm sauce.
10. Garnish, if desired with walnut halves.
Title: Apple, Pecan, Raisin Bread Pudding
Ingredients:
- 8 eggs
- 4 brown sugar
- 1/4 cinnamon
- 1/2 nutmeg
- 1/2 apple
- 1/4 raisins
- 1 pecans
- 1/2 honey
- 1/4
Instructions:
1. set oven to 325 deg.
2. spray oil on square baking pan.
3. blend eggs, cream, sugar and spices in blender.
4. tear bread into small pieces and lay in baking dish.
5. spread diced apple and raisis over bread
6. pour egg mixture over all.
7. sprinkle chopped nuts on top.
8. let sit for 5 minute while oven reaches temperature.
9. bake for 60 minutes.
10. let cool, dish and serve with honey drizzled on top.
11. suggestion: use cinnamon raisin bread - yum!
Title: Christmas Walnut Raisin Pinwheels
Ingredients:
- 1 frozen puff pastry
- 1/3 granulated sugar
- 1 cinnamon
- 1/4 butter
- 1/2 raisins
- 1/2 walnuts
- 1
Instructions:
1. Thaw dough according to package directions.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface, use a floured rolling pin to roll pastry out to an 8x12 inch rectangle.
4. In a small bowl combine sugar and cinnamon; set aside.
5. In a small saucepan melt butter; add raisins and walnuts, stirring until well coated.
6. Spread raisin mixture evenly over pastry.
7. Sprinkle cinnamon-sugar mixture evenly over raisin mixture.
8. Beginning at one long edge, roll up pastry.
9. Brush egg yolk on long edge to seal.
10. Bake on a greased baking sheet or parchment paper for 20 to 25 minutes or until golden brown.
11. Cool completely.
12. Cut into 1 inch thick slices.
Title: Lightning Cake
Ingredients:
- 1 unsalted butter
- 1 1/2 flour
- 2 baking powder
- 1/4 kosher salt
- 1/8 kosher salt
- 2 eggs
- 1 light brown sugar
- 1/2 buttermilk
- 1 vanilla extract
- 1 Bourbon
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan. Tap out excess flour.
2. Sift together dry ingredients.
3. Beat the eggs until blended and frothy. Whisk in sugar and beat until well blended, 1 minute.
4. Whisk in flour mixture with as few strokes as possible. Then whisk in milk, remaining melted butter, and the flavorings. Pour batter into the prepared pan.
5. Bake the cake 35 to 40 minutes, or until the tester comes out clean. Cool the cake on rack for 5 minutes, then invert onto the rack. Cool completely.
6. Invert on cake plate. Dust with confectioner's sugar.
Title: Bedrock Bars
Ingredients:
- 13 marshmallows
- 10 butter
- 1/4
Instructions:
1. In large microwaveable bowl, melt butter.
2. Spray 9x13 pan with Pam.
3. Add marshmallows to bowl. Microwave for 1 minute. Stir. Microwave additional 30 seconds if marshmallows haven't completely melted.
4. Pour cereal into bowl. Mix well to make sure marshmallows and cereal are thoroughly combined.
5. Spread cereal mixture evenly into baking pan. Let stand for a few hours/overnight to allow bars to firm up. Cut into squares.
Title: Basic Butter Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 3 vanilla
- 1 cake flour
- 3 1/4 baking powder
- 2 1/2 salt
- 1/4 milk
- 1 1/4
Instructions:
1. Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
2. In mixer bowl, on medium-high speed, beat butter and sugar until fluffy (4 to 5 minutes).
3. Add eggs, then yolks,one a time, beating well after each, scraping sides of bowl occasionally.
4. Beat in vanilla.
5. In another bowl, mix flour, baking powder and salt.
6. Mix in about a third of flour mixture into butter mixture.
7. Stir in half the milk, just until blended.
8. Stir in another third of flour mixture, then remaining milk and finally the rest of the flour mixture.
9. Spread batter equally into two the two cake pans.
10. Bake until wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
11. Cool on racks in pans for 10 minutes, then inverte cakes onto racks and remove pans.
12. Cool completely before forsting.
Title: Microwave Caramel Nut Brownies
Ingredients:
- 19 1/2 water
- 1/2 eggs
- 1/4 pecans
- 2 pecans
- 1/4
- 1/3
- 2
Instructions:
1. Combine brownie mix, oil, water, and eggs in large bowl. Stir 50 strokes with a spoon.
2. Stir in 1/4 cup pecans.
3. Spread batter evenly in pan provided with mix (I used my own pan and greased it).
4. Microwave as directed on package or bake in 9x9" pan for 30 to 35 minutes (follow package directions for pan size and desired thickness).
5. Remove from microwave and place on flat surface.
6. Immediately sprinkle with chocolate chips.
7. Let stand 5 minutes.
8. Spread softened chips evenly over brownies.
9. Sprinkle with 2 tablespoons pecans.
10. Drizzle with caramel topping.
Title: Honey-Ginger Bites
Ingredients:
- 1/3 honey
- 1/4 butter
- 2 all-purpose flour
- 1/4 granulated sugar
- 3 crystallized ginger
- 1/2 baking soda
- 1/4 white pepper
- 1 egg
- powdered sugar
Instructions:
1. In small saucepan combine honey and butter; cook and stir over low heat until butter is melted. Remove from heat; pour in large bowl. Cool to room temperature.
2. In another bowl stir together flour, sugar, ginger, baking soda, and pepper; set aside. Stir egg into honey mixture. Gradually stir or knead in flour mixture. Cover; chill 1 hour or until easy to handle.
3. Preheat oven to 350 degrees F. Divide dough into 12 portions. On lightly floured surface roll each portion into 10-inch rope. Cut ropes in 1/2-inch pieces; place 1/2 inch apart in ungreased shallow baking pan.
4. Bake 6 to 8 minutes or until tops are lightly browned. Cool on paper towels. Roll in powdered sugar. Makes 240 tiny cookies (40 servings, 6 cookies per serving).
5. Store in airtight container in layers separated by waxed paper at room temperature up to 3 days. Freeze up to 3 months.
Title: Skinnygirl's Chocolate Cake With Peanut Butter Glaze
Ingredients:
- 1 1/4 whole wheat pastry flour
- 1 raw sugar
- 1/2 baking soda
- 1 salt
- 1/2 warm water
- 1 vanilla extract
- 1 butter
- 2 apple cider vinegar
- 1 maple syrup
- 1/2 butter
- 2 canola oil
- 2 milk
- 2 peanut butter
- 2 vanilla extract
Instructions:
1. For the cake: Preheat the oven to 350°F Put all of the ingredients in a bowl and stir until combined.
2. Pour the batter into a loaf pan coated with cooking spray. Bake 40 to 50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it's done.
3. Let the cake cool completely, then top with Peanut Butter Glaze. Slice & serve.
4. For the glaze: Combine all of the ingredients in a bowl and mix with a hand blender until the sugar crystal are dissolved. If they aren't dissolving, you can gently heat the mixture until they do. Heat on low on the stove or on 50 percent power in the microwave, stirring every 20 seconds. Be careful with splattering when blending.
Title: Strawberry Pretzel Salad
Ingredients:
- 2 2/3 sugar
- 1 1/4 Splenda sugar substitute
- 1/2 butter
- 8 cream cheese
- 8 Cool Whip
- 2 boiling water
- 1 strawberry Jell-O gelatin dessert
- 1 fresh strawberries
Instructions:
1. Preheat oven to 350°F. Mix pretzels, 1/4 cup of sugar or splenda, and melted butter.
2. Spread into a 9x13-inch glass pan and bake for 10 minutes. Cool thoroughly.
3. Whip soften cream cheese with Cool Whip. Add in 1 cup of sugar or splenda and whip thoroughly. Spread on top of pretzels. (It is important to make an "air tight" seal over the pretzels with the cream cheese mixture. Make sure it goes all the way to the sides of the glass pan.).
4. Place sliced strawberries on top and chill for an hour.
5. While salad is chilling, add boiling water to Jell-O and stir. Let sit until at room temperature and then pour GENTLY over cream cheese/strawberry layer. Stick salad into fridge (covered) until Jell-O is firm.
Title: Indian Noodle Payasam
Ingredients:
- 30 butter
- 100 raw cashews
- 3/4 sultana
- 3/4 cardamom seed
- 1 saffron thread
- 2 milk
- 1/2 sugar
- 50
Instructions:
1. Melt butter in large pot.
2. Add cashews and sultanas, cook 3 minutes till nuts are toasted.
3. Add cardamon seeds and saffron, cook 60 seconds till fragrant.
4. Add milk and sugar, bring to the boil.
5. Add noodles, reduce heat to low.
6. Cook, covered for 10 - 15 minutes till noodles are tender.
7. Cook, uncovered a further 10 minutes till thickened, stirring occasionally.
8. Remove from heat, spoon into bowls.
9. add garnish if desired.
Title: Grandma Kay's Vanilla Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 baking soda
- 1/2 sugar
- 1/2 butter
- 1 margarine
- 2 egg
- 1 milk
- vanilla
Instructions:
1. Sift together flour, baking powder, salt, baking soda, and sugar into a large bowl.
2. With pastry blender, cut butter into flour mix until it is the consistency of coarse corn meal.
3. With fork, stir in egg, milk, and vanilla; mix well, with hands.
4. Form into a ball.
5. Wrap in plastic wrap; refrigerate at least 2 hours.
6. Preheat oven to 350 degrees.
7. Lightly grease cookie sheets.
8. Divide dough into 4 parts.
9. Roll about 1/8" thick on a lightly floured surface; cut out shapes with cookie cutter.
10. Place 1" apart on cookie sheet.
11. Bake at 350 degrees for 7 minutes, or until light golden.
Title: Brazilian Flan
Ingredients:
- 1 sugar
- 1 sweetened condensed milk
- 3 eggs
- 2 milk
- 1/4 parmesan cheese
- 1/4 vanilla
- 1
Instructions:
1. Coat tube pan with caramelized sugar.
2. Allow to harden.
3. Blend all the other ingredients together and pour in mold.
4. Place mold in pan with 2" hot water in preheated oven.
5. Bake at 350°F for about 1 hour or 1 hour and 15 min until deep golden brown.
6. Let cool, refrigerate overnight, then invert and unmold.
Title: Southwest Baked Apples With Almond Cream
Ingredients:
- 4 golden delicious apples
- 1/2 pumpkin pie spice
- 5 butter
- 5 dark brown sugar
- 3 granulated sugar
- 1/8 cinnamon
- 1
Instructions:
1. Arrange apples in microwavable 8 inch glass pie plate, leaving 1 inch between apples. Sprinkle pumpkin pie spice into and over each apple. Place 1 teaspoon butter in center of each apple. Place remaining 1 teaspoon butter in center of plate. Place 1 teaspoon brown sugar in center of each apple. Sprinkle remaining 1 teapoon in center of plate.
2. Microwave apples on HIGH 10 to 12 minutes or until tender. Turn each apples after 3 to 5 minutes. Remove plate. Spoon carmelized butter and brown sugar from the plate bottom over the apples. Set aside.
3. Mix granulated sugar and cinnamon in small bowl. Set aside. Beat whipping cream in medium bown with mixer until foamy. With mixer r unning, slowly add sugar mixture; beat until thickened. Add almond extract; beat until soft peaks form.
4. Top with almond cream, and enjoy.
Title: Mini Butterscotch Puddings
Ingredients:
- 1 1/2 unsalted butter
- 1 brown sugar
- 1 egg
- 1/2 self-rising flour
- 1/4 baking powder
- 1/2 instant coffee powder
- 1/2 unsalted butter
- 1/8 corn syrup
- 1 water
- 1 brown sugar
Instructions:
1. FOR PUDDINGS: Preheat oven to 350°F Butter and lightly flour 2 1-cup custard cups or four 3-ounce pudding molds.
2. Using electric mixer with paddle attachment, beat butter and sugar until light and fluffy. Add egg; beat until well blended. Stir in flour and baking powder. Stir in dissolved coffee.
3. Spoon batter into prepared molds. Tent each mold loosely with foil, leaving peak at top. Place molds in baking dish. Add enough water to come one-third of the way up sides of molds. Bake two 1-cup molds 40 minutes. and smaller pudding for 20 minutes.
4. FOR SAUCE: stir all ingredients in heavy medium saucepan over medium heat. Bring to a boil; boil 4 minutes. The sauce should be used immediately. Serve puddings warm with whipped cream and sauce.
Title: Sweet Almond 'briks'
Ingredients:
- 1 sugar
- 2 rose water
- 1 egg
- 1 margarine
- 1 honey
- 6 lemon juice
- 2
Instructions:
1. Note:*may substitute 1 tablespoons confectioners' sugar
2. In a small bowl, combine the nuts, sugar, rose water, egg yolk and melted margarine. Set aside.
3. Cut each egg-roll wrapper diagonally in half. Place 1 tablespoon of the almond mixture on the center of each triangle.
4. Brush the edges with the egg white, lightly beaten. Cover as in a triangular turnover and press the edges to seal.
5. Heat 2 cups olive or vegetable oil in a deep heavy saucepan or skillet to 375°. Test by tossing in a small bread cube, which should brown in 60 seconds.
6. Carefully slide the briks into the hot oil, two or three at a time.
7. Fry the briks, turning once, 20 to 25 seconds, or until golden-brown. Remove with a slotted spoon. Drain on paper towels.
8. Combine the honey and lemon juice. Brush over briks, or just dust with confectioners' sugar.
Title: Tiger Butter
Ingredients:
- 1 white chocolate
- 1/4 crunchy peanut butter
- 1/3
- 1/2
Instructions:
1. Line a 9x9 inch dish with waxed paper.
2. Combine white chocolate, chocolate chips and peanut butter in a 2 quart microwave safe dish and microwave on low one minute.
3. Stir until smooth.
4. Stir in the rice cereal and spread into prepared pan.
5. Let cool completely before cutting into squares.
Title: Double Chocolate Lava Baby Cakes With Praline Sauce
Ingredients:
- 3/4 butter
- 6 eggs
- 3 sugar
- 3 vanilla
- 1/3 all-purpose flour
- 1 1/2 pecan halves
- 1/3 sugar
- 3 brown sugar
- 1/3 corn syrup
- 1/2
- 1/3
- 2
- 1/2
Instructions:
1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
2. Meanwhile, prepare Praline Sauce, cover and keep warm until needed. In a heavy medium saucepan combine sugar, brown sugar and dark colored corn syrup. Stir in whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce
3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately.
Title: Mom's Easy Fudge
Ingredients:
- 1/2 butter
- 1/4 milk
- 1 powdered sugar
- 1/2 marshmallows
- 1 vanilla
- 1 pecans
- 1
Instructions:
1. Place butter and milk in large bowl.
2. Microwave on high for 60 seconds (until melted).
3. Add sugar and cocoa.
4. Beat well for smoothness.
5. Stir in marshmallows. Microwave on high for 1 minute, uncovered.
6. Stir.
7. Microwave an additional 30 seconds , if needed, until marshmallows are melted into mixture.
8. Mix in vanilla.
9. Add nuts.
10. Spray 8 inch square pan with cooking spray.
11. Spread mixture into prepared pan and refrigerate for 1 hour or until hard.
Title: Tiramisu (No Raw Eggs Here!)
Ingredients:
- 1 mascarpone cheese
- 32 french-style ladyfinger cookies
- 2/3 powdered sugar
- 3/4 brewed coffee
- 2 1/2
Instructions:
1. Brew the coffee.
2. In a medium bowl, beat cream and sugar with an electric mixer until soft peaks form.
3. Add the ROOM TEMPERATURE Mascarpone Cheese into the sugar and cream and mix carefully.
4. In another bowl pour the warm coffee and dip cookies.
5. Quickly arranging them side by side over the bottom of a lined loaf pan (Allow the plastic wrap to extend on the sides so you can take it out easily when it is ready to serve).
6. Layer cookies with the sweet cream and continue layering with another set of cookies (Will allow three layers).
7. When done layering, cover with plastic wrap, refrigerate and allow at least two hours for it to set. (Over night is even better).
8. Before serving take it out of the loaf pan remove plastic wrap and sift cocoa powder.
9. ENJOY! :0 ).
Title: Peanut Butter Fingers
Ingredients:
- 1 flour
- 1/2 sugar
- 1/2 brown sugar
- 1/2 baking soda
- 1/4 salt
- 1/2 margarine
- 1/3 crunchy peanut butter
- 1 egg
- 1 oats
- 1 powdered sugar
- 1/2 crunchy peanut butter
- 1/4 milk
- 2 -4
Instructions:
1. Combine all ingredients except the last four.
2. Press into a greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 20 minutes.
3. Remove from oven and sprinkle with chocolate chips.
4. Let stand 5 minutes or until melted. Spread evenly.
5. Combine powdered sugar, 1/4 cup peanut butter and milk; Beat well.
6. Put over chocolate chips.
7. Cut into 2 1/2 x 3/4 inch pieces.
Title: Strawberry Cake from Scratch
Ingredients:
- 2 sugar
- 1 strawberry Jell-O gelatin dessert
- 1 butter
- 4 eggs
- 2 3/4 cake flour
- 2 1/2 baking powder
- 1 vanilla extract
- 1 frozen sweetened strawberries
- 1/2
Instructions:
1. Preheat oven to 350 degreees F. Greese and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter, sugar, and dry strawberry jello until light and fluffy.
3. Beat in eggs one at a time, mixing well after each is added.
4. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
5. Bake for 25-40 minutes in the oven until a knife or toothpick inserted into the center of the cake comes out clean. Allow cakes to cool in their pans on a cooling rack at least 10 minutes before tapping out to cool completely.
6. Garnish with fresh strawberries if desired.
Title: Chocolate Fried Pies
Ingredients:
- 1/2 sugar
- 1/4 flour
- 1 milk
- 1/2 butter
- 2 vanilla
- 1/2 biscuit mix
- 2 milk
- 1/2 powdered sugar
Instructions:
1. For the filling: In a saucepan combine sugar, flour, and unsweetened cocoa powder.
2. Stir in 1/2 cup milk and butter or margarine.
3. Cook over medium heat till the mixture is thickened and bubbly. Stir constantly.
4. Stir in vanilla. Cool.
5. For the dough: In a mixing bowl stir together the biscuit mix and 1/2 cup milk.
6. On a well floured surface knead the dough 12 times.
7. Roll the dough to 1/8inch thickness.
8. Cut dough into twelve inch circles.
9. Place 1 tablespoon filling in the center of each circle of dough.
10. Brush the edge of the dough with water. Fold the dough over the filling; press the edges together with tines of a fork to seal.
11. In a skillet heat 1 inch cooking oil to 375 .
12. Fry the pastries for about 2 minutes, or until golden. Turn once.
13. Drain on paper towel and sprinkle warm pastries with sifted powdered sugar.
Title: Yogurt Cheese with Minted Strawberries
Ingredients:
- 1/3 water
- 1/4 sugar
- 1/2 fresh mint leaves
- 6 -8 cream cheese
- 1/2 plain yogurt
- 2 confectioners' sugar
- 1/2 vanilla
- 10 strawberries
Instructions:
1. Bring water and sugar to a boil.
2. Stir in mint, remove from heat and steep 10 minutes.
3. Beat cream cheese until fluffy then beat in yogurt, confectioners sugar and vinilla Chill 15 minutes.
4. Pour syrup through a sieve over berries in a bowl, pressing hard to release mint flavour Chill 10 minutes or more.
5. To serve place dollop of yogurt cheese in serving bowl (wine glass) and cover with strawberries and syrup mixture.
Title: Caramel Pecan Treasures
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 vanilla
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 30 pecans
- 2 shortening
- 1/2
- 1
Instructions:
1. In a mixing bowl cream butter and brown sugar.
2. Beat in vanilla.
3. Combine the flour and baking powder,gradually add to the creamed mixture.
4. Roll into 1 inch balls.
5. Place 2 inches apart onto baking sheet,flatten slightly.
6. Bake at 325 for 12-15 minutes or until golden brown.
7. Remove to wire racks to cool.
8. Place one caramel on each cookie.
9. Melt the chocolate chips and shortening.
10. Drizzle over the cooled cookies.
11. Sprinkle with the pecans.
12. Let stand until firm.
Title: Vegan Peanut Butter Cookies!
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1/4 shortening
- 1/4 vegan butter
- 1/8 applesauce
- 1 egg substitute
- 3 water
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Heat Oven to 375.
2. Put all ingredients into a medium size bowl in order of ingredients listed.
3. Mix all ingredients together until well mixed.
4. Take Spoon size pieces and roll them into balls and put them 2 inches apart on an ungreased cookie sheet.
5. Flatten in crisscross pattern with fork.
6. Bake 9-10 Minutes or until light brown.
7. Once out of oven, move to a wire rack or large plate and let cool for 5-10 minutes.
8. ENJOY!
Title: Mom's Chocolate Cupcakes
Ingredients:
- 1 1/2 flour
- 1 granulated sugar
- 1 baking soda
- 1 salt
- 1/3 cocoa powder
- 1/2 water
- 1 vanilla extract
- 1 vinegar
- 1
Instructions:
1. Mix all ingredients together until moist and well blended.
2. Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
3. Frost with your favorite icing.
4. To make a layer cake, double the recipes and put in 2 round cake pans.
5. Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.