lumicero/recipes-ing2inst huggingface dataset:
Title: Tatù -- Sicilian Cookies
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 3/4 cocoa powder
- 1/2 baking powder
- 1 egg
- 1/4 vanilla extract
- 1 butter
- 1 cinnamon
- 1/2 orange marmalade
- 1 confectioners' sugar
- 1 ground cinnamon
- 1/2 vanilla extract
- 2/3
- 3 -5
Instructions:
1. Sift the flour, almonds, and sugar and add cocoa powder to darken it. Form a well and add coffee, vanilla extract, butter and orange marmalade. Combine into a dough. Use the dough to form balls the size of a walnut. Put them on a greased cookie sheet and bake them at 375 F until golden. About 15 minutes.
2. At this point make the veil: heat the chocolate and sugar over a very gentle flame, stirring constantly, and when the mixture is smooth and creamy remove it from the fire. Stir in the vanilla extract, let it cool slightly, and ice the cookies. Dust the cookies with just a hint of cinnamon and they're ready.
Title: Easy Bake Oven Crazy Cake
Ingredients:
- 4 1/2 flour
- 3 sugar
- 1/4 baking powder
- 1/8 salt
- 1 vanilla
- 1/8 vinegar
- 1/8
- 1 1/2
Instructions:
1. Preheat Easy Bake Oven 15 minutes
2. Mix together flour, sugar, cocoa, baking powder and salt. Add vanilla, vinegar and vegetable oil. Place in a greased toy cake pan. Pour 1 tablespoon of water over batter. Mix lightly with a fork but do not beat.
3. Bake 10 minutes.
4. Makes 1 serving.
Title: Strawberry Crisp
Ingredients:
- 1/4 all-purpose flour
- 1/4 light brown sugar
- 1/4 ground ginger
- 1/4 butter
- 1/4 fresh strawberries
- 2 granulated sugar
- 4 vanilla ice cream
- 2
- 1
Instructions:
1. In a mixing bowl, combine oats, flour, brown sugar, and ginger.
2. Stir in melted butter and mix until mixture is crumbly.
3. Stir in almonds and mix well to combine.
4. Preheat oven to 350°F.
5. In another larger bowl, combine quartered strawberries and sugar, mix well to coat.
6. Spoon strawberry mixture into a 13" x 9" oven-proof casserole dish or pan.
7. Sprinkle crumb topping over strawberries.
8. Bake in preheated 350 F oven for 25 minutes or until juices are thick and bubbly and topping is golden brown.
9. Serve warm with ice cream.
Title: Chocolate Tiramisu 1996 Canadian Italian Recipe
Ingredients:
- 1 1/2 granulated sugar
- 1 all-purpose flour
- 3/4 cocoa powder
- 2 baking powder
- 1 baking soda
- 4 eggs
- 2 canola oil
- 3/4 cold water
- 1/2 vanilla
- 2 mascarpone cheese
- 24 eggs
- 12 granulated sugar
- 8 Kahlua
- 1/2 coffee
- 3 granulated sugar
- 4 Kahlua
- 1 rum
- 4
- 2
Instructions:
1. Methods-- Syrup.
2. Place all syrup ingredients into saucepan and bring to a boil.
3. Remove from the heat and let cool-- Set aside.
4. In a bowl over simmering hot water melt the chopped milk choolate -- remove .and set aside to cool.
5. Filling.
6. In large mixer bowl, beat mascarpone until fluffy.
7. In a large bowl over simmering hot water, whisk egg yolks, with 1/4 cup of the sugar-- until when touched with finger it is warm to hot to the touch and has slightly doubled and pale yellow-- whisking continually Remove the yolks from heat and add into the mascarpone mixture.
8. On low speed add the cooled chocolate-- and mix well.
9. In large mixer bowl beat the egg whites to soft peaks.
10. Add the last of the sugar and beat until firm peaks.
11. Finally fold the mascarpone/chocolate mixture into the egg whites, and combine add the Kahlua and rum.
12. Refrigerate, until cakes are cooled and need assembly-- Cakes-- Sift the one cup of the sugar with the flour, baking powder, soda and salt, and cocoa.
13. set aside.
14. Beat the egg yolks with electric mixer on high speed two minutes until thick and pale yellow.
15. On a lower speed pour in the oil, and vanilla and water.
16. Gradually add the sifted dry ingredients then turn up speed for a few turns to mix well.
17. Set aside.
18. Beat egg white with the last 1/2 cup sugar until shiny soft peaks.
19. Fold whites into the batter.
20. Pour into greased and floured 9 inch pans (2) Bake until tester comes away clean and cake starts to pull away from sides of pan-- 350 degrees.
21. Remove and cool on rack-- Method of assembling cake-- Using a 9 inch spring form cake tin.
22. Cut cakes into four layers, (can leave into two if desired, but I like thinner layers--) place one layer into spring form pan, fitting-- brush syrup cooled mixture over first layer-- DO NOT SATURATE or MAKE SOGGY-- just a small amount to soak in is needed-- Spread a layer of chocolate cream over.
23. Place next layer of cake,.
24. brush with syrup-- spread layer of cream.
25. Do this until all layers are used topping with the last layer of cake and brushing with syrup.
26. Note;; if you have filling left, can place this over top-- or leave top as a cake layer-- and then cover with fresh whipped cream when serving-- and sprinkle with cocoa powder and grated milk chocolate-- Cover and refrigerate for at least three hours before serving--.
Title: Fragrant Baked Rice Pudding
Ingredients:
- 2 cooked white rice
- 1 1/2 milk
- 5 sugar
- 1 vanilla extract
- 4 eggs
- 1/4 golden raisin
- 1 orange, zest of
- 1/2 ground cardamom
- 1/2 ground cinnamon
- 1/4 nutmeg
Instructions:
1. Preheat oven to 350*.
2. In a medium bowl combine rice and warm milk; set aside.
3. In another bowl, combine sugar and vanilla; mix in eggs then raisins, zest and spices.
4. Stir in the rice and milk mixture, combining gently.
5. Turn into a greased 2 quart baking dish and bake for 45 minutes or until set.
Title: Gluten Free Pie Crust
Ingredients:
- 1 tapioca starch
- 2 sugar
- 1 salt
- 1/4 butter
- 1/2 coconut oil
- 1/4
Instructions:
1. Mix dry ingredients well.
2. Use mixer to blend in butter (or oil).
3. Add water and "whip it up.".
4. Pour into greased pie plate and spread with fingers.
Title: Whole Wheat Pecan Carrot Cake W/ Cream Cheese Icing
Ingredients:
- 3/4 canola oil
- 1 whole wheat flour
- 2 baking powder
- 2 sugar
- 2 baking soda
- 1 1/2 salt
- 1 ground cinnamon
- 2 carrots
- 3 pecans
- 1/2 flax seed meal
- 2 cream cheese
- 1 light margarine
- 1/4 vanilla
- 1 powdered sugar
- 2 pecan halves
- 3
Instructions:
1. Preheat oven to 300°F.
2. Cream together sugar & oil until fluffy. Add eggs & beat well.
3. Sift together flour, baking powder, soda, salt, cinnamon, & flax seed meal. Add to creamed mixture.
4. Fold in grated carrots & pecans.
5. Pour into 8" or 9" cake pans & bake 1 hour.
6. Mix together all icing ingredients and set aside.
7. When cake is cooled, frost with icing, garnish by placing pecan halves in center of cake top in "Y" pattern.
Title: Grandpa Roy's Favorite Molasses Cookies
Ingredients:
- 2 flour
- 2 baking soda
- 1/2 salt
- 1 allspice
- 1 cinnamon
- 1 black pepper
- 12 butter
- 1 sugar
- 1 egg
- 1/4 molasses
- 1/2 extra finely granulated sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. Mix all the dry ingredients together except the sugar and set.
3. aside. Cream the butter and sugar together. Then beat in the egg.
4. and molasses, and add to the dry ingredients and mix well. Form.
5. balls 1 inch in diameter, roll them in extra-fine granulated.
6. sugar, and place them on an ungreased cookie sheet. Bake 12 to.
7. 15 minutes.
8. Makes about 4 dozen cookies.
Title: Harvey W.a.l.l.b.a.n.g.e.r. Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 vodka
- 1/2 powdered sugar
- 1/2 vodka
- 1/2
- 2
- 1
Instructions:
1. In large bowl combine cake mix and pudding mix.
2. Add the eggs, oil, orange juice, Galliano, and Vodka.
3. Beat on low speed for 1 minute.
4. Beat on medium speed for 5 minutes scraping bowl frequently.
5. Pour into greased and floured 10-inch fluted tube pan.
6. Bake at 350 for 30-45 minutes or until knife comes out clean.
7. Cool in pan 10 minutes. Remove to rack and
8. pour glaze while still warm.
9. To make glaze combine powdered sugar, OJ, Galliano and Vodka.
Title: No Time to Bake Yummy School and Party Treats
Ingredients:
- 12 graham cracker squares
- 1
- 84
Instructions:
1. Frost each graham cracker square with icing.
2. Top with M&M's or sprinkles.
3. That's it! You're done! Enjoy!
Title: Pocahontas Pudding
Ingredients:
- 20 prepared vanilla pudding
- 4
- 1
Instructions:
1. Crumble 2 vanilla wafers each into bottoms of four small dessert dishes. Crumble 2 vanilla wafers each into bottoms of four small dessert dishes.
2. Spoon small amount of pudding over crumbs.
3. Place peach slices on pudding. Spoon on remaining pudding; chill.
4. Stand 3 vanilla wafers in wigwam style on pudding in each dish before serving.
Title: Churros With Dipping Chocolate
Ingredients:
- 1/2 water
- 1/4 sugar
- 1 bittersweet chocolate chips
- 1/4 cocoa powder
- 1 water
- 1/4 olive oil
- 1 kosher salt
- 1 1/2 unbleached flour
- 1/4 olive oil
- 1 granulated sugar
Instructions:
1. Hot Chocolate Dipping Sauce:
2. Bring the water and sugar to a boil in a saucepan over med-high heat.
3. Add the semisweet and bittersweet chocolate, cocoa and milk and lower the heat to med-low.
4. Stir constantly with a wooden spoon until the chocolate is thick and smooth, about 5 minutes.
5. Reserve.
6. Churros:
7. Bring the water, oil and salt to a boil in a saucepan over med-high heat.
8. Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms.
9. Lower the heat and cook, flattening and turning the dough for 2 minutes.
10. Cool and transfer to a pastry bag fitted with a 3/8 inch star tip (the fluted edge is essential).
11. Pour the oil to a depth of at least 1 inch in a skillet (or use a deep fryer) and heat on high until the oil quickly browns a cube of test bread.
12. Squeeze 5 inch lengths of dough through the pastry tube into the oil - as many as will comfortably fit.
13. Reduce the heat to med-high and fry until the churros puff and have barely begun to turn golden, about 20 seconds. *Do not overcook - the churros should be crunchy outside and soft within.*.
14. Drain on paper towels. (If needed, you can keep them warm briefly in a 200 degee F. oven until ready to serve.).
15. Dredge the churros in the sugar and arrange 4 on each plate.
16. To serve, reheat the chocolate over very low heat and divide into 6 espresso or small cups placed off center on 6 dessert plates.
17. Dip away!
Title: Shortbread
Ingredients:
- 1 butter
- 1 icing sugar
- 2 1/4 all-purpose flour
- 1/2
Instructions:
1. Cream butter until smooth.
2. Gradually add sugar, beating until light and fluffy.
3. Beat in flours.
4. Form into 1 inch balls and place on baking sheet.
5. Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.
6. Cut with cookie cutters and place on baking sheet.
7. Bake at 325°F for 15 to 20 minutes or until lightly browned.
8. Cool on rack.
9. Store in air tight container.
Title: Caledonian Cream
Ingredients:
- 4 cream cheese
- 4 orange marmalade
- 1 brandy
- 2 lemon juice
- 2 sugar
- 1 oranges
- 4 brandy
- 4
Instructions:
1. Place first 6 ingredients in a blender and blend until smooth. Add more sugar if needed.
2. Place the orange segments in four long-stemmed glasses and add a teaspoon of brandy (or rum) to each glass.
3. Divide the cream on top of each.
4. Chill until ready to serve. Serve chilled.
Title: Peanut Butter Bars
Ingredients:
- 3 brown sugar
- 1 1/3 peanut butter
- 1 shortening
- 4 eggs
- 2 vanilla
- 3 flour
- 3 baking powder
- 1 salt
- 1/2 milk
- 1/3 peanut butter
- 2 margarine
- 2 butter
- 1 powdered sugar
- milk
Instructions:
1. Add Brown Sugar Peanut Butter & Shortening after mixed well add eggs & Vanilla Mix well. Then add Flour, Baking powder ,salt, Shortening & Milk.
2. Preheat Oven to 350.
3. Grease & Flour 9X13 pan.
4. Bake 1/2 hr or till sides come away from sides of pan.
Title: Peanut Butter & Banana Parfait Fit for a Diabetic King
Ingredients:
- 1 Splenda sugar substitute
- 1/2 2% low-fat milk
- 1 1/2 graham crackers
- 3 1/2 banana
- 1/4 fat-free cool whip
- 6
- 4
- 1
Instructions:
1. Put the mascarpone cheese and peanut butter in a bowl and beat together for about 30 seconds to a minute or until they are combined.
2. Then add in the splenda and milk and beat again until the mixture goes fluffier. This should be about another minute or so but keep your eye on it that it doesn't go too thin. Set aside.
3. Heat a small pan until it is very hot and then put in the slivered almonds and toast them for about 2 minutes, being careful they don't burn. Remove from the burner and set aside.
4. Put the toasted almonds into a mini chopper / food processor and blitz for a few seconds until they are broken up but not yet crumbed.
5. Break up the graham crackers and add those and 1 1/2 tablespoons of the sugar-free chocolate syrup into the mini chopper with the almonds. Blitz again until you have a crumb mixture. The timing on this depends on your machine and the size of your graham cracker chunks but it is usually between 90 seconds and 2 minutes.
6. Set out four wine glasses or parfait dishes and lightly drizzle the bottom of each glass with chocolate syrup.
7. Spoon a layer of the crumb mixture into each glass.
8. Then add a layer of the peanut butter mixture.
9. Top the peanut butter mixture with a few slices of bananas then drizzle the bananas with the chocolate syrup.
10. Repeat the layers and finish up with the banana slice layer on top.
11. If you are going to serve them straight away simply add a dollop of cool whip on top of each glass and drizzle lightly with any remaining chocolate syrup.
12. If you are going to serve them a bit later then you can but the in the fridge for a little bit prior and then add the cool whip and drizzled chocolate just before serving.
Title: Easy Pineapple Upside Down Donut Cakes
Ingredients:
- 4 butter
- 6 brown sugar
- 1/4
- 1
Instructions:
1. Using small ramekins a little bit bigger then your donuts, butter or non stick spray the insides. Sprinkle 1-2 tablespoons of brown sugar and 1 tablespoon of butter on the bottom. Add a pineapple ring and place 2 donuts on top press down with a bottom of drinking glass to get the donuts to stick together in the ramekins.
2. Bake at 350 degrees until brown sugar is melted and bubbly 15-20 minutes. Invert while hot on a plate.
3. Serve when cooled with whipped cream or vanilla ice cream.
Title: Apple Cider Bundt Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 3 eggs
- 1 1/3 apple cider
- 1 cinnamon
- 1/2 allspice
Instructions:
1. Preheat oven to 350.
2. In a large bowl, combine cake mix, butter, eggs, cider, cinnamon, and allspice.
3. Beat on low speed to blend.
4. then beat on medium speed for 2 additional minutes.
5. Pour batter into a greased and floured bundt pan and bake for 45 to 50 minutes.
6. Cool in pan for 10 minutes then turn out onto a serving plate.
7. You can dust with powdered sugar if desired.
Title: Raspberry Tapioca Pudding Dessert
Ingredients:
- 1 tapioca pudding
- 1 pudding
- 1 gelatin
- 3 water
- 1 Cool Whip
- 1 1/2 fresh raspberries
Instructions:
1. Pour the dry puddings and dry jello into a medium pan.
2. Add the water and stir until well blended.
3. Bring to a boil and boil for one full minute.
4. Pour into a large bowl and let it set up in the refrigerator overnight.
5. When ready to serve, stir up the mixture a bit to loosen it up.
6. Add the Cool Whip and mix together til pretty well blended.
7. Add the raspberries.
Title: Butterscotch Dollars
Ingredients:
- 1 butter
- 1/2 shortening
- 1 butter
- 1 white sugar
- 3 brown sugar
- 4 eggs
- 2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 vanilla
- pecans
Instructions:
1. Melt together butter and shortening, add both sugars, mix well.
2. Add eggs to this mixture and beat until batter is light in color.
3. Sift the already sifted flour with the soda and salt.
4. Add the vanilla and nuts.
5. Cover and chill this dough until firm.
6. Roll out into 1 inch balls and place at least two inches apart on an ungreased cookie sheet.
7. Bake at 350 degrees for 7- 10 minutes.
Title: Jumbo Dark Chocolate Cookies
Ingredients:
- 1 2/3 all-purpose flour
- 1 salt
- 1/4 butter
- 1 light brown sugar
- 1/2 granulated sugar
- 1/2 egg
- 1/2 vanilla extract
- 1/4
- 1
Instructions:
1. PREHEAT oven to 325°F Line baking sheets with parchment paper or lightly grease.
2. MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
3. SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
4. BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.
Title: Cinnamon Sugar Shortbread Cookies
Ingredients:
- 1 3/4 flour
- 3/4 powdered sugar
- 1/2 cake flour
- 1 butter
- 1/2 cinnamon
- 1 sugar
- 1 cinnamon
Instructions:
1. heat oven to 350*.
2. in large bowl, combine all ingredients.with fork.stir together until soft dough forms.
3. press evenly on bottom of 2 9" shortbread molds --
4. prick all over with fork --
5. bake for 20-30 minutes.
6. loosen edges of shortbread from pan -- with butter knife.
7. invert onto wooden board.
8. in a small bowl -- combine topping ingredients and sprinkle over shortbread.
9. cut into wedges.
Title: Molasses Oatmeal Cranberry Cookies
Ingredients:
- 16 unsalted butter
- 2 1/4 unsalted butter
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 ground cinnamon
- 1 1/2 salt
- 6 sugar
- 2 unsulphured molasses
- 2 eggs
- 3 vanilla extract
- 2 rolled oats
- dried cranberries
Instructions:
1. Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
2. In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
3. Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
4. Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
5. Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
6. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
7. Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
8. Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
9. Gently flatten the mounds a little with your hand or a rubber spatula.
10. Bake 12-14 minutes, until brown but still pliable and soft.
11. Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
12. Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
13. **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.
Title: Almond Cake
Ingredients:
- 1 butter
- 1 sour cream
- 1 baking soda
- 2 sea salt
- 1/2 sugar
- 1 1/2 almond paste
- 7 powdered sugar
- 4
- 1
Instructions:
1. Preheat oven to 350. Butter bottom and sides of a 9" Springform pan; line with parchment paper and butter paper.
2. Mix together the sour cream and baking soda in a small bowl. Sift the flour and salt into another bowl. Cream butter and sugar until fluffy. Add almond paste a little at a time and beat for about 8 minutes. Beat in yolks one at a time, mixing until incorporated. Blend in sour cream mixture and almond extract. Reduce speed to low and gradually add flour mixture (mixing just until blended).
3. Pour batter into prepared pan and spread evenly. Bake about 1 hour.1.
Title: Chocolate Pudding Cake
Ingredients:
- 1 brown sugar
- 2 water
- 1 marshmallows
- 1/2 eggs
- 2 water
- 1
- 3
- 1/3
- 1 1/3
Instructions:
1. Mix sugar, cocoa and water in bottom of 9 x 13-inch pan.
2. Sprinkle marshmallows on top.
3. Mix cake mix and pour over mixture in pan.
4. Sprinkle with nuts.
5. Bake 35 to 40 minutes at 350 degrees.
Title: Apple Snow
Ingredients:
- 500 tart apples
- 4 sugar
- 125 caster sugar
- 1/2 lemon juice
- 1 ground cinnamon
- 1 salt
Instructions:
1. Cook apples in a covered pan with little or no water, stirring frequently. When apples are cooked add a little sugar to taste, and whisk to a smooth puree. If it is too stiff add just a little boiling water. Allow to cool.
2. Beat the egg whites with a pinch of salt in a large mixing bowl and gradually add the sugar, beating as fast as you can until whites form stiff peaks.
3. Add lemon juice to the apple puree in another large bowl.
4. Stir in a little of the beaten egg whites, and finally fold in the rest of the whites until well blended.
5. Pour into a glass bowl to serve, and sprinkle with a pinch of cinnamon on top.
Title: Orange Rice Custard
Ingredients:
- 1 2/3 skim milk
- 3 eggs
- 1/2 sugar
- 1/3 vanilla
- 1 salt
- 1 nutmeg
- 1/2
- 1
Instructions:
1. Heat oven to 350°F
2. Coat a 1 qt deep casserole dish with nonstick spray.
3. In small pan over medium heat, heat the milk till very hot but NOT boiling.
4. Meanwhile, in medium bowl, beat eggs.
5. Stir in sugar, rice, vanilla, orange, orange rind and salt.
6. Stir in hot milk.
7. Pour into casserole dish.
8. Place casserole in 9x9x2 pan.
9. Place in oven; fill pan with boiling water to a depth of 1".
10. Bake for 10 minutes.
11. Stir .
12. Bake another 10 minutes.
13. Stir.
14. Sprinkle with nutmeg and bake 10-15 minutes longer till knife inserted comes out clean.
15. Remove casserole from water bath.
16. cool custard on wire rack.
17. Serve at room temperature or chill at least 1 hr and serve cold.
Title: Buttery Apple Crumble
Ingredients:
- 3/4 whole wheat flour
- 1 1/4 rolled oats
- 1/2 brown sugar
- 1 ground cinnamon
- 1/2 salt
- 1/2 butter
- 2 vanilla extract
- 1/2 apple cider
- 1/4 granulated sugar
- 1 1/2 cornstarch
- 1 salt
- 10 baking apples
Instructions:
1. Preheat oven to 375°F.
2. Combine flour, oats, brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl.
3. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.
4. Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth.
5. Add apples, tossing to coat.
6. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray.
7. Sprinkle with oat mixture.
8. Cover with foil and bake at 375°F for 30 minutes.
9. Uncover and bake 30 minutes longer or until browned and bubbly.
Title: Fruit Sundae
Ingredients:
- 1 -2 apple
- 1 banana
- 1 orange
- 1 pineapple ring
- 1 papaya
- 1 cashews
- 3 -5 sugar
- 2 instant coffee
- 4 vanilla ice cream
- 1
Instructions:
1. Mix the whipped cream with 1 tsp of instant coffee and sugar.
2. Wash and peel the fruit and cut into small pieces.
3. Add all the fruit to the creamy mixture.
4. Pour a little of this mixture into a glass.
5. Then add a scoop of ice-cream.
6. Garnish with chopped cashewnuts and decorate with wafer biscuit before serving.
Title: Salad Dressing Chocolate Cake With Easy Shortening Icing
Ingredients:
- 1 1/4 sugar
- 3 Miracle Whip
- 1 warm water
- 1 baking soda
- 2 flour
- 2 vanilla
- 1 flour
- 4 milk
- 1 shortening
- 1 sugar
- 1 salt
- 1 vanilla
Instructions:
1. Stir sugar and cocoa together.
2. Add salad dressing and mix well.
3. Dissolve soda in warm water.
4. Alternate water (with soda) with flour into cream mixture.
5. Mix well.
6. Add vanilla.
7. Bake 350 degrees for 30-35 minutes.
8. ___________________________________________.
9. Icing.
10. Boil 4 T flour and 1 C milk to thin paste. Cool to lukewarm.
11. Cream together:
12. 1 C shortening
13. 1 C sugar
14. dash salt.
15. Add cooled paste to creamed mixture. Beat. Add vanilla. Beat until fluffy.