lumicero/recipes-ing2inst huggingface dataset:
Title: Cinnamon Crinkles
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1/2 shortening
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1 cinnamon
- 1/4 salt
Instructions:
1. Preheat oven to 375°F/190°C.
2. Cream sugar, butter, shortening and eggs.
3. In a seperate bowl sift together flour, cream of tartar, baking soda, cinnamon and salt; then beat into butter mix and mix well.
4. Shape dough into 1 inch balls, roll in colored sugar and place on cookie sheet.
5. Bake for about 9-11 minutes.
6. Temperature and time may vary according to your oven's accuracy (just eat the first one after it cooled off).
7. Let cookies rest about 10 minutes before removing from cookie sheet.
Title: Mom's Banana Dessert - Paula Deen
Ingredients:
- 2 heavy cream
- 2 sugar
- 15 bananas
- 4 pecans
- 1/4
- 6
Instructions:
1. In bowl, with mixer on medium speed, beat cream with sugar to stiff peaks.
2. Fill 2-quart glass bowl or 8 parfait glasses with half of each of the following: cookies, bananas, pecans, and whipped cream. Drizzle half the chocolate syrup over cream. Layer remaining cookies, bananas, whipped cream, and chocolate syrup; top with remaining pecans. Serve. Refrigerate any leftovers.
Title: Bill Knapp's Chocolate Cake
Ingredients:
- 1 water
- 1 1/2 eggs
- 2 butter
- 1/2 margarine
- 12 sweetened condensed milk
- 1 light corn syrup
- 14
Instructions:
1. Beat together cake mix, warm water and eggs with electric mixer on medium-high speed until smooth.
2. Pour into a greased and floured 9x13-inch baking pan.
3. Bake at 325 degrees for 30-35 minutes or until tester in center of cake comes out clean.
4. Let cool on wire rack.
5. While cake is baking, prepare topping: In top of double boiler, over simmering water, combile butter, chocolate chips, sweetened condensed milk and corn syrup.
6. Cook over the simmering water, stirring occasionally, until smooth (20-30 minutes).
7. Remove from heat and beat with an electric mixer until smooth.
8. Cut cake into squares and top with a generous spoonful of warm topping.
9. Top each square with a scoop of vanilla ice cream just before serving.
10. Store topping in refrigerator, tightly capped, for up to a few months; freezes well.
11. Reheat in microwave a serving at a time.
Title: Orange Catalonian Cream
Ingredients:
- 6 milk
- 2 - 2 1/2 cinnamon sticks
- 1 vanilla bean
- 2 oranges, zest of
- 1/8 salt
- 1/4 cornstarch
- 1/4 milk
- 8
- 2
- 12
Instructions:
1. Combine milk, cinnamon, vanilla, orange zest and salt in large saucepan and bring to simmer over medium-high heat.
2. Reduce heat and simmer gently 5-6 minutes.
3. Meanwhile, whisk cornstarch and cold milk in small bowl until smooth.
4. Whisk yolks with 2 cups sugar in large bowl until light and creamy.
5. Blend cornstarch mixture into yolks.
6. Remove cinnamon and vanilla bean from hot milk and strain milk into another large saucepan.
7. Stir about 1 cup hot milk into yolk mixture, slowly and whisking constantly, and blend well.
8. Gradually whisk yolk mixture into hot milk in saucepan and blend well.
9. Place over medium heat and cook until mixture thickens and almost boils, about 10 minutes.
10. Divide cream among 12 ovenproof ½ cup ramekins.
11. Let cool.
12. Preheat broiler.
13. Sprinkle 1 tsp superfine sugar over each ramekin of orange cream.
14. Set cups in roasting pan lined with ice.
15. Broil until sugar is rich golden-brown.
16. Cool, then refrigerate until ready to serve.
Title: Pots De Creme
Ingredients:
- 1 eggs
- 2 vanilla extract
- 1 heavy cream
- 1 water
- 1 confectioners' sugar
- 1/4
Instructions:
1. Put the chocolate, the eggs, and the vanilla in a blender. Blend/pulse briefly to break down the chocolate.
2. Heat the heavy cream in a small saucepan on the stove until it just comes to a boil.
3. Add the Kahlua/coffee mixture to the blender. Put the lid without the centerpiece on the blender and turn it on.
4. While the blender is running, pour the hot cream in a slow steady stream into the hole in the top of the blender. The mixture will thicken and become creamy. Let the blender run until everything is smooth.
5. Pour the chocolate into small cups (you might need to let it cool a bit more before putting it into glasses - check the temperature!) and refrigerate for at least 2 hours.
6. When ready to serve, whip the 1/4 cup cream with a little confectioners sugar and top each serving with a dollop (or pipe a rosette) and a few small colorful blossoms or a sprinkling of jimmies.
Title: Grandma's Cocoa Brownies
Ingredients:
- 1 baking soda
- 3/4 salt
- 1/2 instant coffee
- 2 boiling water
- 1/2 butter
- 1 sugar
- 2 1/4 eggs
- 3 vanilla
- 1 flour
- 1 1/2
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Lightly flour and butter a baking pan.
3. Sift cocoa, baking soda and salt.
4. Dissolve coffee in boiling water.
5. Whisk with half the butter into the cocoa until smooth.
6. Whisk in sugar and remaining butter until smooth.
7. Whisk in eggs one at a time.
8. Blend in the vanilla.
9. Stir in the flour until just blended.
10. Spread evenly into the baking pan and bake for 30 - 35 minutes.
Title: Earl Grey Cookies
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 1/2 confectioners' sugar
- 1 vanilla extract
- 2 flour
- 2
Instructions:
1. Preheat oven to 375°F
2. Cream together butter and sugar.
3. Add vanilla.
4. Add flour and tea leaves and mix well.
5. Divide dough in half and roll into a log, wrap and chill at least 30 minutes.
6. Once chilled slice to desired thickness (roughly 1/3 inch) and place on a backing sheet.
7. Bake 12 minutes or until just browned on the edges.
Title: Cran-Orange Icebox Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 2% low-fat milk
- 1 vanilla extract
- 3 all-purpose flour
- 1 1/2 baking powder
- 2 orange zest
- 2/3 dried cranberries
- 1/4 pecans
- 8 -10
Instructions:
1. * 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
2. Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.
3. Line an 8x4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
4. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 inches apart on lightly greased baking sheets.
5. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
Title: Traditional British Pudding
Ingredients:
- 4 butter
- 1/2 eggs
- 1/2 milk
- sugar
- nutmeg
Instructions:
1. This can be cooked and served in individual dishes.
2. Butter the bread, and cut off the crusts.
3. Layer in dishes, greased with butter,with bread & dried fruit alternate layers, finishing with a bread layer The mixture is to be soaked with an egg, cream and milk liquid - 4 eggs to set a litre of milk - sprinkle sugar and nutmeg on the top of each pudding and place in a bain marie in a moderate oven.
4. Cook until set, and serve hot (Yorkshire) or cold (Hampshire) with cream or custard.
5. .
Title: Panettone
Ingredients:
- 250 flour
- 10 warm water
- 1/4 sugar
- 75 unsalted butter
- 6 lemon zest
- 150 salt
- 1 raisins
- 1/2
- 150
Instructions:
1. Dissolve the yeast paste and the sugar in the warm water and let it rest for 10 minutes.
2. Put the flour and lemon zest on a plain surface, make a hole in the center (like a volcano) and drop the yeast mixture in it, 6 of the egg yolks, salt and the vanilla.Knead until it is homogeneous and doesnt stick to fingers.
3. Add the butter and keep kneading for about 10 more minutes. Put the dough on a bowl, cover with a towel and let it rest for 30 minutes.
4. Add the raisins and the candied fruits.
5. Butter and flour a mold for souffle, drop the dough on it and let it rest again for 30 minutes.
6. Brush with one egg yolk and make a small cross-cut on the dough´s surface. Put in a preheated oven at 350ºF (175ºC) for about one hour.
Title: Strawberry Mango Mojito Salad
Ingredients:
- 1 strawberry
- 1 mango
- 1/4 granulated sugar
- 1/2 fresh mint leaves
- 1 lime
- 2 white rum
Instructions:
1. Combine the strawberries and mango in a medium bowl.
2. Sprinkle with the sugar, mint leaves, juice and zest of the lime, and rum.
3. Let stand for about 30 minutes to develop its flavour.
4. Serve in martini glasses.
Title: Orange Slice Cake
Ingredients:
- 3 1/2 flour
- 1/2 salt
- 1 dates
- 8 pecans
- 2 coconut
- 3 1/2 butter
- 1 sugar
- 2 eggs
- 4 baking soda
- 1 buttermilk
- 1/2 confectioners' sugar
- 1
- 2
Instructions:
1. Sift flour and salt (if using); set aside.
2. Combine orange slice candy, pitted dates, pecans and coconut; set aside.
3. Beat butter until light. While beating, gradually add sugar. Beat eggs, then add to butter and sugar.
4. Combine baking soda and buttermilk.
5. Add milk alternating with flour mixture. Blend well after each addition.
6. Add candy mixture, mixing well.
7. Turn into a 10-inch tube pan that has been greased and floured. Bake for 1 hour and 45 minutes at 300 degrees.
8. Remove from oven; combine orange juice and sugar and mix well.
9. TOPPING Combine orange juice and sugar. Mix well. Pour over cake.
Title: LIMONCELLO CRÈME BRÛLÉE
Ingredients:
- 2 heavy cream
- 1 vanilla bean
- 1 lemon zest
- 1/8 fleur de sel
- 4 granulated sugar
- 1/2
- 2
Instructions:
1. Preheat the oven to 325ºF and line a baking sheet with a silicone mat or a clean kitchen towel so they don’t slide. Set ramekins on top.
2. In a medium pot over medium heat, add cream, vanilla bean, lemon zest and salt; bring the mixture to the point just before it starts simmering. Turn off the heat and let it steep for 5 minutes.
3. Meanwhile, in a large mixing bowl, combine egg yolks and sugar; whisk until well blended.
4. Discard vanilla pod and slowly pour hot cream into egg yolk mixture, whisking constantly to temper the eggs. Stir in limoncello. Strain mixture through a fine sieve; discard. Pour custard evenly into ramekins and carefully transfer the baking dish to the oven. Pour hot water 2/3 up the sides of the ramekins.
5. Bake until just set with a slight jiggle in the center, about 30 to 35 minutes for shallow ramekins (about 1-inch high) and 35 to 40 minutes for taller ramekins (about 2-inches high).
6. Carefully remove ramekins from water and cool on a wire rack. When cool, place on a baking sheet lined with silicone mat and refrigerate for at least 2 hours and up to 3 days.
7. Just before serving or up to 2 hours before serving, sprinkle sugar (1 tablespoons per shallow ramekin) evenly over the surface. Using a torch or broiler, heat until the sugar melts and caramelizes. Makes 6 ramekins.
Title: Puddingwiches
Ingredients:
- 1 milk
- 1 instant pudding mix
- 1 3/4 Cool Whip
- 24 graham crackers
Instructions:
1. Pour the milk into a large mixing bowl. Add pudding mix.
2. Beat with electric mixer until well blended, 1 to 2 minutes. Let the mixture stand 5 minutes. Fold in whipped topping, using a rubber spatula. Spread the filling about 1/2" thick on one graham cracker. Press another graham cracker on top lightly and smooth the filling at edges with spatula.
3. Freeze until firm, about 4 hours. Wrap in plastic wrap and store in the freezer for up to 2 weeks.
Title: Low Fat Low Sugar Cheesecake Icing
Ingredients:
- 12 Cool Whip Lite
- 16 reduced-fat cream cheese
- 1 sugar-free instant vanilla pudding mix
- 4 Splenda sugar substitute
- 4 sugar
- 2 vanilla extract
Instructions:
1. Cream cheese cream with a mixer.
2. Add Cool Whip and blend.
3. Add all other ingredients and blend till smooth and creamy with a mixer.
Title: Lemon Sago
Ingredients:
- 1/2 sago
- 2 1/2 hot water
- 1 lemon
- 2 golden syrup
Instructions:
1. Measure the sago and hot water into a 6-8 cup capacity microwave safe bowl or casserole dish.
2. Peel the rind from lemon using a potato peeler or very sharp knife and add to the bowl. Take care not to include any of the pith (white part) with the peel.
3. Microwave uncovered on high for 5-6 minutes until the sago is thick and nearly clear.
4. Lift out all of the peel except for one strip.
5. Add in the lemon juice (about 2-4 tablespoons) and the golden syrup.
6. Stir to mix, then taste and add more golden syrup if necessary.
7. Cover and leave to stand.
8. Reheat before serving to the temperature at which you like lemon sago best.
9. Serve with dollops of whipped cream.
Title: Lime Ice by Rick Bayless
Ingredients:
- 5 -6 limes
- 1 sugar
- 1/3 corn syrup
- 2 -3 fresh raspberries
- strawberries
Instructions:
1. Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.) Juice the limes, measure 3/4 cup and pour it in with the zest. Add the sugar, corn syrup and 1 1/4 cups water. Stir until the sugar dissolves. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions.
2. The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer. The ice is best eaten within 24 hours, scooped into small dishes and sprinkled with the berries.
3. WITHOUT MAKER: Place it in the freezer for a few hours, mix it up and it's good to go :). Cover it so there's no freezer burn (but the corn syrup prevents it from freezing too much).
Title: Robin Miller's Sugar Cookies With Pistachios and Dried Cherries
Ingredients:
- 1 pistachio nut
- 1/2 dried cherries
- 1/2 white chocolate chips
- 1
Instructions:
1. Preheat oven to 360 degrees F.
2. Open sugar cookie log and press into rectangle on floured cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch rounds. (I find I can slice these easier if I chill the dough about 1/2 hour.) Transfer cookies to a baking sheet.
3. Bake 7-11 minutes, until golden around the edges. Transfer to wire racks to cool completely.
4. To fancy these cookies up you may want to partially dip them into melted white chocolate. Do it this way. While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.
5. When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.
Title: Chocolate Snack Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 brown sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 vinegar
- 1/3 vanilla
- 1
- 1/2
Instructions:
1. Heat oven to 350°F Mix flour, brown sugar, cocoa, baking soda, and salt in bowl with fork. Stir in water, oil, vinegar, and vanilla completely. Pour into ungreased square pan 8x8x2 inches. Bake until wooden pick inserted in center comes out clean 35-40 minutes. Dust with powdered sugar if desired. Note: cake can be mixed in pan if desired.
2. Variations.
3. Double Chocolate Snack Cake- Sprinkle 1/2 cup semisweet chips over batter in pan before baking.
Title: Salted Caramel Holiday Treats
Ingredients:
- 1 sweetened condensed milk
- 1 unsalted butter
- 1/4 unsalted butter
- 1/4 miniature marshmallows
- 1 vanilla extract
- 1 1/2 flaked sea salt
- 3
- 8
Instructions:
1. In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat.
2. Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
3. In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
4. Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat.
5. Stir in cereal and press mixture into prepared baking dish.
6. Spread the remaining caramel over top and sprinkle with sea salt.
7. Let cool completely, peel off foil, and cut into 24 squares.
Title: New Zealand Jaffa Slice
Ingredients:
- 200 chocolate chips
- 250 baking chocolate
- 2 eggs
- 125 butter
- 1/2 caster sugar
- 1 1/4 plain flour
Instructions:
1. Preheat oven to 180°C.
2. Grease a 20 cm square cake tin and line base with baking paper.
3. Combine butter and chocolate in pot, stir over heat (in a double burner) until melted and smooth, cool slightly.
4. Stir in sugar and eggs, then flour into the chocolate mixture.
5. Fold in jaffas. Spread mixture evenly into tin.
6. Bake for about 35 minutes or until firm to touch.
7. Stand 15 minutes before turning out of tin. Cut into squares.
Title: Caramel-Pear Pudding Cake
Ingredients:
- 2 all-purpose flour
- 2/3 granulated sugar
- 2 flax seed meal
- 2 baking powder
- 1 ground cinnamon
- 1/2 salt
- 1 nonfat milk
- 1/4 canola oil
- 1/2 water
- 1 brown sugar
- 1 butter
- 3/4
- 2
Instructions:
1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
2. In a medium bowl stir together flour, granulated sugar, flax seed meal, baking powder, cinnamon, and salt. Add milk and oil; stir just until combined. Stir in dried pears. Spoon batter evenly into the prepared cooker.
3. In a medium saucepan combine the water, pear nectar, brown sugar, and butter. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour over batter in cooker.
4. Cover and cook on low-heat setting for 3 to 3 1/2 hours or until a thermometer inserted in the center of cake registers 200°F. If cake begins to look too brown on one side, carefully rotate crockery liner halfway through cooking, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, for 45 minutes to cool slightly.
5. To serve, spoon pudding cake into dessert dishes. If desired, top with yogurt or whipped topping.
Title: Barbadian Cake
Ingredients:
- 1 1/2 sugar
- 2 butter
- 4 1/2 baking powder
- 3 all-purpose flour
- 4 eggs
- 1 vanilla extract
- 1 milk
- 2
Instructions:
1. Preheat oven to 400°F
2. Lightly grease and flour one 9 or 10 inch bundt pan.
3. By hand, with a spatula, cream butter and sugar together until light and fluffy.
4. Add eggs all at once and beat well.
5. Sift the flour and the baking powder together.
6. Add to butter mixture along with 1 cup of the milk.
7. Continue to beat well (the batter will be doughy).
8. Add the remaining 1 cup of milk along with the vanilla and almond extracts. Pour batter into the prepared pan.
9. Bake at 400F for 1 hour.
10. Reduce heat to 350F and continue baking for 15 minutes longer.
Title: Andies Mint Cookies
Ingredients:
- 3/4 margarine
- 1 1/2 brown sugar
- 2 water
- 1 chocolate chips
- 2 eggs
- 2 1/2 flour
- 1 1/4 baking soda
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 350.
2. Heat margarine, brown sugar and water in saucepan over low heat until margarine is melted.
3. Add chocolate chips and cook, stirring until partially melted.
4. Remove from heat and stir until completly melted.
5. Pour mixture into large mixing bowl- let cool slightly.
6. With mixer set at medium, beat in egss ONE at a time.
7. Reduce speed to low and add dry ingredients.
8. Beat just until blended.
9. Refrigerate dough for 1 hour.
10. Line cookie sheets with foil.
11. Break green mints in half.
12. Use a grater to make shavings with the red mints.
13. Roll dough into balls, placing 2 inches apart on cookie sheet.
14. Bake for 12- 13 minutes.
15. Remove from oven and immediately place 1/2 of green mint on top of hot cookie.
16. Let melt and then swirl over cookie to create an icing.
17. Let cool briefly and sprinkle with shavings of red mints.
18. (if place shavings on top too soon they will melt).
Title: Peanut Butter Tiramisu
Ingredients:
- 2 bananas
- 2 light rum
- 1 creamy peanut butter
- 1/2 ladyfingers
- 1 cocoa powder
- 3
Instructions:
1. Gently toss sliced bananas with rum in a medium bowl. Set aside.
2. In a large mixing bowl, whisk together thawed whipped topping and peanut butter.
3. Arrange ladyfingers bottom side up on a serving platter into four rows of three. Brush arranged ladyfingers with a generous amount of the espresso or coffee.
4. Spread half of the peanut butter mixture evenly over the top of the arranged ladyfingers, then top with the bananas.
5. Brush bottoms of remaining ladyfingers with espresso or coffee, then arrange on banana layer, top side up. Spread remaining peanut butter mixture evenly over top and sides of tiramisu, then sprinkle with cocoa powder.
6. Chill for at least 30 minutes before serving. If desired, sprinkle each serving with more cocoa powder.
Title: Classic Tiramisu
Ingredients:
- 1/3 water
- 1/2 sugar
- 2/3 espresso coffee
- 1/4 brandy
- 6 sugar
- 1 1/4 mascarpone cheese
- 1 1/4 heavy cream
- 1 3/4 ladyfingers
- 2 confectioners' sugar
- 1/2 vanilla extract
- 1 chocolate curls
- 1/4
Instructions:
1. Espresso Syrup.
2. Combine water and sugar in a small saucepan.Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool and add coffee.
4. Mascarpone Filling.
5. Combine egg yolks and sugar.Whip until thick and lemon colored, about 1 minute.
6. Place on top of double boiler over boiling water.Reduce heat to low and cook 8 to 10 minutes, STIRRING CONSTANTLY.
7. Remove form heat and cool to room temperature.
8. Add cheese, beating well.
9. Whip heavy cream until stiff peaks form.Fold into egg yolk mixture, set aside.
10. Sweetened Whipped Cream (Optional).
11. Combine 1/2 cup whipping cream, 1 Tbsp confectioners sugar, 1/4 tsp vanilla extract.
12. Whip until stiff peaks form.
13. To Assemble.
14. Line bottom and side of a 3 qt bowl (or casserole dish)with ladyfinger halves.
15. Brush ladyfingers with espresso syrup.
16. Spoon 1/2 of Mascarpone filling into lady finger lined bowl.
17. Repeat ladyfingers,espresso, and cream layers.
18. Top with Sweetened Whipped Cream, cocoa, and chocolate curls.
19. Cover and refridgerate for several hours or overnight.
Title: Broiled Fluff®-Frosting
Ingredients:
- 1/3 butter
- 1 margarine
- 1/4 marshmallow cream
- 1 salt
- 1/2 walnuts
Instructions:
1. Combine all ingredients; spread over the top of hot cake.
2. Broil slowly, about 2 minutes until golden brown. Makes.
3. enough to frost one 9-inch square cake.
Title: Chocolate Cherry Cake
Ingredients:
- 1 1/2 sugar
- 1/2 shortening
- 2 eggs
- 1 vanilla
- 2 flour
- 2 salt
- 1/2 baking soda
- 1 maraschino cherry
- 1/2 cold water
- 1/2
- 1
Instructions:
1. Cream together sugar, shortening, eggs and vanilla.
2. Stir in melted chocolate.
3. Add dry ingredients alternately with water.
4. Stir in cherries and nuts.
5. Pour into a greased and floured 9x13 inch cake pan.
6. Bake at 350 degrees for 30-35 minutes.
Title: Peanut Butter Pretzel Bites
Ingredients:
- 1 creamy peanut butter
- 2 butter
- 1/2 confectioners' sugar
- 3/4 brown sugar
- 1 chocolate chips
Instructions:
1. Mix together first 4 ingredients and roll into small balls (I'm no good with measurements, but I'd say maybe 1/2 inch in diameter). If they're too sticky, add a little more confectioner's sugar.
2. Sandwich each peanut butter ball between 2 pretzels.
3. Leave in freezer for 30 minutes.
4. Melt chocolate chips. Quickly dip each pretzel sandwich half way into melted chocolate.
5. Return to freezer for 1 hour. Keep refrigerated until served.
Title: Donna's Almost Guilt Free Chocolate Pound Cake
Ingredients:
- 18 1/4 egg substitute
- 1 unsweetened applesauce
- 1 low-fat sour cream
- 1/2 sugar-free instant chocolate pudding mix
- 1 1/2
- 1
Instructions:
1. Preheat the oven to 350*.
2. Spray a Bundt pan or a sponge cake pan with a nonstick cooking spray and set aside.
3. In a large mixing bowl using an electric mixer, mix all the ingredients and pour into the prepared pan.
4. Bake cake for 35- 40 minutes depending on your oven or until a toothpick inserted comes out clean.
5. Let cake cool and sprinkle with powdered sugar.
Title: Lemon Verbena Pound Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 3 baking powder
- 1/2 salt
- 1 eggs
- 3/4
- 2
- 4
Instructions:
1. Blend all ingredients by hand until moistened, then mix for 3 minutes at medium speed.
2. Pour batter into two greased and floured 4 1/2 by 8 1/2 inch loaf pans and put in pre-heated 325 degree oven.
3. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
4. Cool on rack before removing from pan.
5. Alternatively, bake in 5 small loaf pans for about 30 minutes.