lumicero/recipes-ing2inst huggingface dataset:
Title: Vermont Apple Pie
Ingredients:
- 8 apples
- 1/4 butter
- 2/3 maple syrup
- 1 cinnamon
- 1/4 nutmeg
- 1/3 sugar
- 3/4 flour
- 6 butter
Instructions:
1. Mix apples with 1/4 cup melted butter, cinnamon, nutmeg and 2/3 cup maple syrup (I use real Vermont syrup but Log Cabin or other brand would be fine).
2. Place mixture in pie crust.
3. Combine sugar, flour and softened butter.
4. With a pastry blender, two forks or your fingers, mix until crumbly.
5. Top apples with crumb mix.
6. Bake at 450 degrees for 15 minutes.
7. Reduce heat to 350 degrees and cook for 45 minutes.
8. Tip: You may need to drain some of the liquid off 5 minutes before it's done.
Title: Double Chocolate Cherry Brownies
Ingredients:
- 3/4 butter
- 6 sugar
- 2 1/2 eggs
- 4 vanilla extract
- 1 flour
- 1 1/2 flour
- 1/2 cinnamon
- 1 dried cherries
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a 13X9-inch glass baking dish.
3. Melt butter and unsweetened chocolate in a heavy, large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs one at a time, then yolk. Add extracts, then flour and cinnamon, and stir until just blended. Mix in cherries and chocolate chips.
4. Spread batter in prepared pan and bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on rack.
5. Note: If you don't like the faint taste of almonds, you can substitute vanilla extract.
Title: Chocolate Hearts
Ingredients:
- 120 butter
- 200 liquid honey
- 2 eggs
- 100 whole wheat flour
- 200 baking powder
- 150 unsalted butter
- 14
- 200
- 100
Instructions:
1. Preheat oven to 325°F.
2. Grease a baking sheet, line it with waxed paper and grease again.
3. Cream butter.
4. Gradually add honey, eggs and chocolate.
5. Beat at medium speed until light and fluffy.
6. In a separate bowl, combine the flours and baking powder.
7. Add 2/3 of the flour mixture into the creamed mixture.
8. Knead the rest fo the flour into the dough.
9. Chill for 30 minutes (makes dough easier to roll our).
10. Roll out dough on a flour surface to a 1/4 " or 6 mm thickness.
11. Cut out heart shapes in 2 sizes.
12. Place on prepared baking sheet.
13. Bake on middle rack for 10 minutes.
14. Glaze:
15. Soften chocofix as directed on package.
16. or.
17. Combine chocolate and butter in a double boiler.
18. Stir constantly until melted and smooth.
19. Decorate cookies by placing small cookies onto the large cookies.
20. Press together with the chocolate glaze.
Title: Walnut Coffee Cookies
Ingredients:
- 2 walnuts
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 4 ground coffee
Instructions:
1. Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
2. Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
3. Set aside.
4. Finely chop the remaining nuts by hand and set them aside in a small bowl.
5. Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
6. Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
8. Adjust one oven rack so it is in the center position.
9. Preheat the oven to 350°F.
10. Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
11. Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
12. Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
13. Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
14. Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.
Title: Raspberry White Chocolate Pie
Ingredients:
- 1 sour cream
- 5 raspberries
- 1
- 2
Instructions:
1. Rinse the raspberries and let them dry completely.
2. Cook the pie shell in the oven. Cool.
3. Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top.
4. In the meantime, melt the white chocolate using your desired method. The recommended method is with a double boiler, but you could also melt it in the microwave for 1-2 minutes with 2 spoons of water at medium power. I have also done this right on the stove at very low heat.
5. Mix the melted chocolate with sour cream to give it a smooth aspect and thick enough to pour over the raspberries. I play around with the amount of sour cream a tad.
6. Pour chocolate mixture over the berries.
7. Cover the top of the pie with the berries you reserved.
8. Refrigerate for at least 60 minutes.
Title: Chocolate Lover's Mousse
Ingredients:
- 1 unflavored gelatin
- 1 water
- 2 boiling water
- 1/2 sugar
- 1/4 fresh raspberry
- 1
Instructions:
1. In small cup, sprinkle gelatin over cold water.
2. Let stand 1 minute to soften add boiling water Stir til gelatin is completly dissolved and mixture is clear cool slightly In small mixing bowl, stir together sugar& cocoa; add whipping cream& vanilla Beat on medium speed of mixture, scraping bottom of bowl occasionally, til mixture is stiff Pour in gelatin mixture; beat til well blended Spoon into serving dishes or champagne glasses Refrigerate about 30 minutes Garnish with raspberries, chocolate curls or miniature chips.
Title: Sweet Spice Dip for Fresh Fruit
Ingredients:
- 1/8 cinnamon
- 1/8 nutmeg
- 1 allspice
- 1 salt
- 2 sugar
- 1 sour cream
- 1/2 nonfat sour cream
- 1/8 vanilla
Instructions:
1. Mix cinnamon, nutmeg, allspice and salt with sugar.
2. Stir into sour cream.
3. Add extracts and mix well.
4. Chill 2 hours to allow flavors to blend.
Title: Gluten Free Peanut Butter Cookies
Ingredients:
- 2 white sugar
- 2 pecans
- 4
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
2. Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
3. Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Title: Opera House Slice (Bars)
Ingredients:
- 3/4 plain flour
- 3/4 self-raising flour
- 1/2 icing sugar
- 125 butter
- 60 butter
- 1/2 white sugar
- 2 vanilla essence
- 1 1/2 milk
- 1 3/4
- 3/4
Instructions:
1. Preheat oven to moderate (180C.) Grease a 30cm x 20cm (base measurement) slice tin and line with baking paper, hanging over the two long sides.
2. To make the base, sift the flours and icing sugar into a mixing bowl.
3. Rub in the butter with your fingertips until evenly combined.
4. Press into the tin and bake for 15 minutes.Cool 10 minutes.
5. For the topping, melt the butter in a saucepan and then add the sugar, vanilla, milk and fruit. Stir over a low heat until the sugar has dissolved. Remove from the heat and stir in the almonds.
6. Spread the topping over the base, and baked for 10 minutes until the almonds are lightly golden.
7. Cool the slice in the tin, lift out and cut into squares to serve.
Title: Grandma Bessie Wardle's No-Bake Chocolate Cookies
Ingredients:
- 2 1/2 sugar
- 2 butter
- 1/2 margarine
- 1/2 evaporated milk
- 3 quick-cooking oats
- 1/2 coconut
- 1/2 peanut butter
Instructions:
1. Mix cocoa, sugar, butter, and evaporated milk together and bring to a boil.
2. Boil for 1 minute.
3. Add nuts, coconut and oats to mixture and stir well (or add 3/4 c peanut butter with oats instead of nuts and coconut).
4. Grease cookie sheet and drop mixture by heaping tablespoon and let set.
Title: Philadelphia Fabulous Tiramisu
Ingredients:
- 2 ladyfingers
- 2 instant coffee
- 1 sugar
- 1 boiling water
- 2 Philadelphia Cream Cheese
- 1/2 sugar
- 2 almond flavored liqueur
- 2 brandy
- 1 Cool Whip Lite
Instructions:
1. ARRANGE 1 pkg. of the ladyfingers on bottom of 13x9-inch dish. Dissolve instant coffee and 1 tablespoons sugar in boiling water. Brush 1/2 cup of the coffee mixture over ladyfingers in dish.
2. BEAT cream cheese with electric mixer on medium speed until smooth. Add 1/2 cup sugar and liqueur, mixing until blended. Gently stir in whipped topping.
3. SPREAD one half of the cream cheese mixture over ladyfingers. Top with remaining ladyfingers; brush with remaining coffee. Spoon remaining cream cheese mixture over ladyfingers. Dust with cocoa. Refrigerate 4 hours or overnight.
Title: Orange Dessert Squares
Ingredients:
- 2/3 sugar
- 1/2 butter
- 2 eggs
- 2 flour
- 3 baking powder
- 1 salt
- 3/4 milk
- 4 sugar
- 2/3 cornstarch
- 1 salt
- 1/4 boiling water
- 1 butter
- 1
- 4
- 1/2
Instructions:
1. In a medium bowl beat sugar, butter, and egg yolks at medium speed until light and fluffy.
2. Mix flour with baking powder and salt; add alternately to sugar mixture with milk at low speed, beginning and ending with flour mixture.
3. Beat egg whites until stiff but not dry; fold egg whites and orange rind gently into the batter.
4. Pour into greased and floured 13x9x2-inch baking pan.
5. Bake at 375°F for 20-25 minutes or until golden brown.
6. Cool, cut into squares, and serve with warm orange sauce. Enjoy!
Title: Best Apple Kuchen
Ingredients:
- 1/2 butter
- 1 flaked coconut
- 1/2 sliced apples
- 1 sugar
- 1/2 cinnamon
- 1 sour cream
- 1 egg
- 1
Instructions:
1. Heat oven to 350 deg.
2. Cut butter into cake mix (dry) until crumbly.
3. Mix in coconut.
4. Pat mixture lightly in ungreased 9x13x2" baking pan, building edges up slightly.
5. Bake 10 minute.
6. Drain apples.
7. Arrange apple slices on warm crust.
8. Mix sugar and cinnamon. Sprinkle on apples. Blend sour cream and egg. Drizzle over apples.
9. Bake 25 minute or until edges are light brown. Serve warm.
Title: Oreo Cookie " Cakester" Cake
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/2 shortening
- 2 corn syrup
- 10 -12 water
- 2 1/4 water
- 1/4
- 3
- 2
Instructions:
1. For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans.
2. Remove each cake to a plate and allow to cool completely.
3. Meanwhile prepare the cream filling; in a bowl beat the cram cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies.
4. Spread the mixture on top of one cooled cake layer.
5. Top with remaining cake layer.
6. Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).
7. For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients.
8. Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined.
9. Allow the glaze to sit for a few minutes to thicken slightly.
10. When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along).
11. Immediately refrigerate the cake until the glaze is firm.
12. Store cake in refrigerator.
Title: Ripon Girl Cookies
Ingredients:
- 2 flour
- 1 butter
- 3/4 cold water
- sugar
Instructions:
1. Preheat oven to 325 deg.
2. Mix ingredients.
3. Roll out on floured board.
4. Fold.
5. Cover with damp cloth, and let stand 15 minutes.
6. Roll out again and fold.
7. Cover with damp cloth, let stand 15 minutes.
8. Roll out, Cut out small circles.
9. Roll small circles in sugar with a rolling pin. Roll each circle into a thin oval.
10. Bake for 15 minute until crisp.
Title: Easy Flaky Pie Crust
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 shortening
- 4
Instructions:
1. Put flour in a food processor or medium size bowl. Add shortening and pulse 5-6 times in food processor, if using, or cut in with a pastry blender or by hand until the mixture resembles coarse crumbs. Remove from food processor, if using, and place in bowl.
2. Drizzle 3 tablespoons ice water over flour. Mix in until moistened, adding more water if necessary to make the dough come together.
3. Pat dough into a ball. Place on lightly floured wax paper and lightly flour top of dough ball as well. Place another sheet of wax paper over top and roll out dough to desired size. Place crust in pie plate, fill and bake.
Title: Chocolate Oatmeal Cake
Ingredients:
- 1 rolled oats
- 1 1/2 boiling water
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 1/2
- 1
Instructions:
1. Mix rolled oats and boiling water together and let cool.
2. Cream shortening with sugar and eggs. Add the oatmeal mixture along with flour, cocoa, baking soda, salt and vanilla. Beat until smooth.
3. Bake in 8x12 greased pan in 350 degree oven for 35 minutes.
4. Frost with Coconut Icing made by mixing 1 cup powdered sugar, 2 cups coconut, 2 tablespoons butter, and 1/2 cup milk. Mix well and boil until thick, about 4 minutes.
Title: Speculaas - Dutch cookies
Ingredients:
- 1 dark brown sugar
- 3 milk
- 1/2 baking powder
- 1 1/4 butter
- 1 1/2 cinnamon
- 1/2 ginger
- 3/4 salt
- 1/2 flour
- 3 ground cloves
- 1 1/2 nutmeg
- 3/4
Instructions:
1. Combine sugar and milk in a bowl.
2. Stir until smooth.
3. In another bowl, sift the dry ingredients and blend in the butter until the mixture is like cornmeal.
4. Add the sugar and milk mixture and the almonds.
5. Mix well.
6. Wrap in foil, or wax paper and refrigerate overnight.
7. Roll out the dough pretty thin.
8. Use Christmas cookie cutters (or a windmill or other shaped cookie cutter if it isn't Christmas).
9. Dust the cutter well with flour to be sure it doesn't stick.
10. Place on greased cookie sheet and bake at 350 for about 10- 12 minutes.
11. Remove and cool.
Title: Yogurt Carrot Cake
Ingredients:
- 6 butter
- 1 eggs
- 3 whole wheat flour
- 2 baking soda
- 1 cinnamon
- 1/2 plain yogurt
- 1 carrots
- 2 walnuts
- 1 coconut
- 1/2
Instructions:
1. Preheat oven to 350°. In a bowl, cream the sugar with the butter until softened. Beat in the eggs one at a time.
2. In another bowl sift the flour, baking soda and cinnamon together. Add the yogurt and the flour mixture alternately to the butter mixture. Gently fold in the carrots, walnuts and coconut.
3. Pour into a 9x13 inch cake pan and bake for approximately one hour or until a toothpick comes out clean.
Title: Molasses Cookies
Ingredients:
- 1 sugar
- 1 molasses
- 1 margarine
- 2 white vinegar
- 1/8 salt
- 1 half-and-half
- 1 milk
- 4 baking soda
- flour
Instructions:
1. Cream sugar, molasses, margerine and vinegar together using electric mixer or blender.
2. Add dry ingredients and mix well.
3. Place cookie dough in fridge until just chilled but not too cold, as you will need to put it through a cookie press.
4. Preheat oven to 350 degrees.
5. When dough is a workable consistency, put in cookie press and use the cookie bar tip (straight line with grooves or teeth on one side) to make bars about 4 inches long on cookie sheet.
6. Place cookies about one inch apart.
7. Bake 7-10 minutes- will still be soft.
8. Let stand in pan a few minutes before trying to remove.
9. Place on wire racks to cool.
Title: Ganache
Ingredients:
- 12 bittersweet chocolate
- 1 3/4 heavy cream
- 1/4 butter
Instructions:
1. chop up chocolate
2. heat cream to boiling.
3. add cream to chocolate.
4. add butter until blended.
Title: Speculoos (A Flemish Spice Cookie)
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 1/2 ground cinnamon
- 2 ground ginger
- 3/4 ground cloves
- 1 1/4 dark brown sugar
- 1/2 unsalted butter
- 1 egg
- flour
Instructions:
1. Combine flour, baking powder, salt, cinnamon, ginger and cloves in a medium bowl. Set aside.
2. Cream brown sugar and butter together in a large bowl. Add the egg and beat until fluffy. Add the dry ingredients gradually and mix until combined.
3. Divide the dough in two halves. Flatten each half and wrap with plastic wrap. Refrigerate for 1 hour.
4. Preheat oven to 350°F Grease two baking sheets. Lightly flour a work surface and your rolling pin. Roll out each dough piece until very thin. Cut cookies with a cookie cutter, roll out remaining dough and cut again. Repeat with the second dough piece.
5. Put cookies on the baking sheets and bake until the edges start to darken, about 8 minutes. Transfer to a rack and cool.
Title: Fruit Cake
Ingredients:
- 8 eggs
- 4 flour
- 10 mangoes
- 1 sugar
- 1 mayonnaise
- 1
Instructions:
1. Beat 8 egg whites to snow, add the egg yolks and 4 tablespoons of flour. This beat is divided into 2 greased cooking molds and cooked in the hot oven.
2. With 10 mangoes make a jelly cooking the pulps with a cup of sugar. Hanging and starts to fire again, stirring with a wooden spoon until it thicks.
3. Remove the mix from one of the cooking molds, place on a plate and place a layer of mango jelly. Cover with the dough of the other cooking mold.
4. Take a can of fruit in syrup and mix the juice with one tablespoon mayonnaise. Pour over the cake to soak the dough and garnish with chopped fruit.
5. Serve cold.
Title: Chocolate Cupcakes
Ingredients:
- 85 1/16 unsalted butter
- 143 2/3 granulated sugar
- 168 all-purpose flour
- 340 1/3 vanilla extract
- 75 instant coffee granules
- 9 3/4
- 3/4
Instructions:
1. Preheat the oven to 325° F (162.8° C). Line a standard 7cm x 3 cm muffin pan (each cup containing 60 ml) with paper liners.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.
3. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.
Title: Deluxe Angel Food Cake
Ingredients:
- 12 salt
- 1/2 cream of tartar
- 1 1/2 granulated sugar
- 1 1/2 cake flour
- 1 vanilla extract
- 1/2
- 1 1/2
Instructions:
1. Beat egg whites (at room temperature) and salt until foamy on high speed in electric mixer.
2. Add cream of tartar; beat until soft peaks form.
3. Add 1 cup of sugar, 2 tablespoons at a time, beating until stiff peaks form.
4. Sift remaining 1/2 cup sugar and cake flour together.
5. Gently fold sugar/flour mixture into egg whites, scraping down the sides of the bowl, turning over in direction of figure "8".
6. Lightly spoon mixture into an ungreased 10-inch tube pan.
7. Bake at 375ºF for 30-35 minutes.
8. Invert cake onto bottle to completely cool (generally takes 2 hours).
9. Remove cake from pan by running a sharp knife around the sides and gently pressing on bottom to loosen.
Title: Peach Torte
Ingredients:
- 1 1/2 sugar
- 1/2 eggs
- 3 orange, juice of
- 1/2 vanilla extract
- 1 flour
- 1 baking powder
- 2 salt
- 2
- 1/2
- 4
Instructions:
1. Grease a 13 X 9 pan. Preheat oven to 350°F.
2. Beat sugar with oil until thoroughly incorporated. Beat in eggs, one at a time. Add juice and vanilla extract.
3. In a separate bowl, combine flour with baking powder and salt. Add to sugar mixture, and stir.
4. Pour into prepared pan. Press peaches into batter in 3 rows - about 12 slices per row. Bake about 45 minutes, or until cake tests done.
Title: Orange and Lemon Sugar Cookies
Ingredients:
- 1 1/4 sugar
- 1 eggs
- 2 light corn syrup
- 1/4 vanilla
- 1 lemon rind
- 1/2 flour
- 1 baking powder
- 3 baking soda
- 3/4 salt
- 1/2
Instructions:
1. Combine sugar and shortening in large bowl. I use a "cutting" tool. Add eggs, syrup, vanilla, orange, and lemon rind. Blend well.
2. In a seperate bowl, combine flour, baking powder, soda and salt. Stir this well and then gradually add to sugar mixture.
3. Form 4 balls and let chill at least an hour. Lightly flour surface of countertop, top of dough ball, and rolling pin and roll about 1/4 inch thick.
4. Cut shapes and place on cookie sheet 1-2 inches apart.
5. If I'm making small cookies I bake at 375F no longer than 5 minutes and for larger cookies no longer than 9.
6. After these cool I ice them with an icing make from powdered sugar, skim milk, corn syrup and vanilla extract (plus food coloring) and decorate with white cream cheese icing.
Title: Chocolate Chip Pie
Ingredients:
- 2 eggs
- 1/2 all-purpose flour
- 1/2 sugar
- 1/2 brown sugar
- 3/4 butter
- 1 1/2 chocolate chips
- 1 ice cream
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chips and nuts. Spoon into pie shell.
3. Bake for 55 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve with whipped cream or ice cream.
Title: Orange Almond Torte With Orange Sauce and Marsala Cream
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 1 egg
- 2 all-purpose flour
- 1 orange zest
- 1/2 ground coriander
- 2 salt
- 1 powdered sugar
- 1/2 sweet marsala wine
- 1 powdered sugar
- 2 cornstarch
- 1 unsalted butter
- 2 sugar
- 2 orange zest
- 1
- 1 1/2
- 2
- 1/4
- 1
Instructions:
1. For cake:
2. Preheat oven to 375°F.
3. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour.
4. Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended.
5. Add egg, then yolks, 1 at a time, beating well after each addition.
6. At low speed, beat in almonds, flour, orange juice, zest, coriander and salt, scraping down sides of bowl occasionally.
7. Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
8. Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.).
9. Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
10. For cream:
11. Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
12. For orange sauce:
13. Whisk juice and cornstarch in bowl until cornstarch dissolves.
14. Melt butter in heavy small saucepan over medium-high heat.
15. Whisk in sugar, orange zest and orange juice mixture.
16. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.).
Title: Cream Cheese Banana Split Cake
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 2 sugar
- 2 cream cheese
- 3 bananas
- 1 crushed pineapple
- 12 Cool Whip
- 3 cherries
- 1 pecans
- 1/2
Instructions:
1. Mix graham cracker crumbs and melted butter. Press into a 9 x 13 pyrex dish.
2. With electric mixer, blend sugar and cream cheese. Mix until smooth and spread over graham cracker crust.
3. Layer:
4. 3 large bananas (sliced).
5. 1 large can crushed pineapple (drained).
6. 1 12 ounce cool whip.
7. top with cherries, shaved chocolate and chopped pecans.
8. Keep refrigerated.
Title: Healthier Chocolate Puffed Wheat Squares
Ingredients:
- 5 dark chocolate
- 3 honey
- 1/4 unsweetened applesauce
- 1/4 vanilla
- 1/4
- 1
Instructions:
1. Grease a 9x9 inch pan.
2. Measure out the puffed wheat into a large bowl.
3. In a medium saucepan on low heat, melt and mix the remaining ingredients.
4. Pour the chocolate mixture into the bowl of puffed wheat and stir.
5. Press the chocolate puffed wheat mixture into the greased pan and refrigerate for a couple hours before cutting into squares.
Title: Bran Date Muffins from Linette at Plum Tree Cottage
Ingredients:
- 2 1/2 plain flour
- 2 baking soda
- 2 ground cinnamon
- 1 sugar
- 3 1/2 pitted dates
- 1 1/2 low-fat milk
- 1 eggs
- 2 1/2
- 2
Instructions:
1. Pre heat oven to 190 C (375 F).
2. Sift together the flour, baking soda and cinnamon.
3. Stir in the chopped dates, unprocessed bran and sugar.
4. Mix together the lightly beaten eggs, milk and vegetable oil, and then gently stir into the flour, date etc mix until only just combined.
5. Spoon into a muffin pan and bake in a moderate to hot oven (190 C / 375 F) for about 20 minutes or until cooked.