lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Crunch Cake
Ingredients:
- 1 1/4 cake flour
- 3/4 sugar
- 1/2 water
- 1/4 lemon juice
- 1 vanilla
- 1 cream of tartar
- 1 salt
- 1 sugar
- 3/4 brewed coffee
- 1 1/2 Karo light corn syrup
- 1/4 baking soda
- 1/4 sugar
- 3 vanilla
- 2
Instructions:
1. Preheat oven to 350F.
2. Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
3. In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
4. Gradually add sugar and continue beating until meringue is firm and stands in peaks.
5. Fold batter gently into meringue until just blended; do not stir.
6. Gently spoon batter into ungreased tube pan.
7. Cut through batter with a knife to break up bubbles and level mixture.
8. Bake in preheated oven for 50-55 minutes or until top springs back when touched.
9. Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
10. Let stand until cool, then loosen with spatula and place on plate.
11. Split cake into four layers.
12. While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
13. Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
14. Immediately pour into ungreased shallow metal pan.
15. Do not stir or spread; let cool without moving.
16. Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
17. Whip cream, sugar and vanilla until stiff.
18. Spread half of cream between layers and remainder on top and sides.
19. Refrigerate until ready to serve.
20. Just before serving, cover cake with crushed caramel candy.
Title: Strawberry Crisp
Ingredients:
- 1 oatmeal
- 1 flour
- 1 brown sugar
- 1/2 butter
- 1/2 sugar
- 4 fresh strawberries
Instructions:
1. Preheat oven to 350º. Grease an 8in square pan.
2. Mix together oatmeal, flour and brown sugar. Cut in butter until crumbly.
3. In another bowl, mix strawberries and white sugar together.
4. Spread half the crumb mixture on the bottom of the pan. Cover with the strawberries. Spread remaining crumb mixture over the top.
5. Bake at 350º for 45 minutes. Serve warm or cold with ice cream or whipped cream.
Title: Yoda Rice Krispy Treat
Ingredients:
- 3 butter
- 10 marshmallows
- 6
Instructions:
1. Microwave butter and marshmallows until melted and puffy.
2. Add a few drops of food coloring to marshmallow mixture and stir to combine.
3. Coat cereal with marshmallow mixture and mold while still warm.
4. Create eyes out of two small marshmallows and pupils with black gel food coloring.
Title: "healthy" 5-Minute Mug Cake
Ingredients:
- 2 white flour
- 2 whole wheat flour
- 2 raw sugar
- 3 egg
- 1 canola oil
- 1 applesauce
- 2 vanilla extract
- 2
- 1/4
Instructions:
1. Mix dry ingredients well in a large mug.
2. Add all wet ingredients to mug and mix until batter is smooth.
3. Place in microwave for approximately 3 minutes on high.
4. Carefully remove mug and allow 2 minutes for the cake to cool, then flip over onto a plate and enjoy!
Title: Chocolate Apples on a Stick
Ingredients:
- 6 apples
- 6 peanuts
- 1
Instructions:
1. Insert a wooden stick into the top of each apple.
2. In a heavy saucepan, add the chocolate and peanut butter morsels and oil.
3. Over low heat, cook until the morsels are melted--stir often.
4. Dip/twirl the apples in the chocolate mixture; coat well.
5. Roll apples in chopped peanuts if desired.
6. Place on a wax paper lined baking sheet or pan.
7. Refrigerate until firm.
Title: Puffed Wheat Squares
Ingredients:
- 8 sunflower seeds
- 1 corn syrup
- 4 1/2 brown sugar
- 3/4 butter
- 1 1/2 vanilla
- 3/4
- 1 1/2
Instructions:
1. Place puffed wheat and seeds in a large bowl and set aside.
2. This can be made in a 9 X 9 pan but I like them a little smaller and so I use a 9 X 13.
3. Grease pan.
4. Place cocoa, syrup, brown sugar, butter & vanilla in a mediam pot. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes.
5. Pour chocolate mixture over puffed wheat and stir until well mixed.
6. Put mixture in pan and press firmly so that it is evenly spread.
7. I use parchment paper place over the entire pan and press down using the palms of my hands.
8. Cool. Then enjoy.
Title: Chocolate-Chocolate Cupcakes (Splenda)
Ingredients:
- 1/2 boiling water
- 1/2 cake flour
- 1 1/2 artificial sweetener
- 1 baking soda
- 1/2 salt
- 1/4 butter
- 3/4 eggs
- 2 milk
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine cocoa and boiling water, whisking until blended. Set aside.
3. Combine flour, SPLENDA® Sugar Blend, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
4. Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
5. Spoon batter into paper lined muffin tins.
6. Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Title: King Arthur Flour Gingersnaps
Ingredients:
- 3/4 vegetable shortening
- 1 sugar
- 1/2 salt
- 2 baking soda
- 1 egg
- 1/3 molasses
- 2 1/3 unbleached all-purpose flour
- 1 -2 ground ginger
- 1/2 ground cloves
- 1 ground cinnamon
- 1/4 sugar
- 1 ground cinnamon
Instructions:
1. Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
2. Beat together the shortening, sugar, salt, and baking soda.
3. Beat in the egg, then the molasses.
4. Add the flour and spices, beating to make a smooth, fairly stiff dough.
5. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
6. Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
7. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
8. Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.
9. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.
Title: Lily's Marble Cake Recipe
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 milk
- 1 vanilla extract
- 2 1/2 flour
- 2 baking powder
- 1 salt
- 3 cocoa powder
- 1
Instructions:
1. Butter and flour a straight-walled 10-inch tube pan. Preheat the oven to 350 degrees F.
2. In a standing mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the sugar and continue to mix well. Add the eggs 1 at a time and beat until incorporated.
3. In a bowl, whisk together the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt.
4. Reduce the mixer's speed to low. Alternately add the flour and milk mixture until a smooth batter is formed. Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.)
5. Transfer 1/3 of the batter to a bowl and whisk in the cocoa powder. Stir the coconut into the remaining batter.
6. Pour the coconut batter into the pan; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect. (Do not stir.) Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes.
7. Let the cake cool in the pan. Invert the cake onto a stand or plate, slice, and serve.
Title: Drunk Berries in Tres Leches Cake
Ingredients:
- 1 unsweetened applesauce
- 1/2 egg white substitute
- 2/3 light vanilla soymilk
- 1/2 vanilla extract
- 1 ground cinnamon
- 1 fat-free evaporated milk
- 1 Kahlua
- 1 ground cinnamon
- 1/4 mixed berries
- 1/2 Splenda granular
- 1/4 Kahlua
- 0.5
- 1/4
Instructions:
1. Mix berries, Splenda, and Kahlua together in bowl and place in refrigerator for later.
2. Mix cake ingredients (cake mix, applesauce, egg white, soy milk, vanilla, cinnamon) together with electric mixer or fork at low speed for two minutes or until fully blended.
3. Place batter in greased 9x14 cake pan and into the oven for 30 minutes at 350.
4. Cake is done when toothpick is inserted in the center and comes out clean.
5. Let cool for 30 minute.
6. While cake is cooling, mix together the evaporated and condensed milks along with half and half, Kahlua, and cinnamon.
7. Once cake is cooled, poke hole in it with fork and pour milks over it.
8. If need be, wait a few minutes between pouring.
9. Store any left over liquid.
10. Place cake in refrigerator for an hour, but, can be left in overnight as well.
11. When ready to serve, take out berries from earlier to pour over the cake and cut into 16 even squares.
12. May be topped with more milk mixture or sugar free caramel syrup.
Title: Oatmeal Fudge Cookies
Ingredients:
- 2 granulated sugar
- 1/2 butter
- 1/2 milk
- 1/2 peanut butter
- 1 vanilla
- 3
Instructions:
1. Mix granulated sugar, butter and milk in a pan.
2. Put over medium heat; bring to a full boil; for 1 minute.
3. Remove from heat.
4. Add peanut butter, vanilla and cocoa.
5. Stir well until peanut butter is melted.
6. Add rolled oats and blend thoroughly.
7. Pour into greased 8 or 9-inch pan.
8. Cool; cut into squares.
9. Can also be dropped by spoonfuls onto waxed paper.
Title: Cranberry Crisp With Autumn Fruit
Ingredients:
- 3 tart apples
- 2 pears
- 1 1/2 fresh cranberries
- 1 cranberries
- 2 sugar
- 1/3 flour
- 1 flour
- 1 cinnamon
- 1/2 brown sugar
- 1/4 butter
- 1/2 margarine
Instructions:
1. Preheat the oven to 375°F.
2. Grease a 2-quart shallow baking dish.
3. In a large bowl, combine the apples, pears, cranberries, sugar, 2 tablespoons of the flour and cinnamon.
4. Spread mixture evenly into the baking dish, in small bowl, combine rolled oats, brown sugar and the remaining 1/3 cup flour.
5. Using pastry blender or fork, cut in butter until crumbly.
6. Stir in nuts.
7. Sprinkle crumb mixture evenly over fruit.
8. Bate for 30 to 40 minutes or until golden brown and apples are tender.
9. Serve with whipped cream.
Title: Buffalo Truffle Loaf
Ingredients:
- 2 heavy cream
- 3 butter
- 16 powdered sugar
- 1/2 vanilla
- 1/2
- 1/4
- 1
Instructions:
1. Line a loaf pan with plastic wrap.
2. Mix 1/2 c of heavy cream with the egg yolks.
3. In a 3 qt pan, melt the chocolate, corn syrup and butter over medium heat.
4. Add the egg mixture and cook 3 minutes, stirring constantly.
5. Cool to room temperature.
6. Beat the remaining heavy cream, sugar and vanilla to soft peak stage.
7. Fold into the chocolate mixture and pour into the lined pan.
8. Refrigerate overnight.
9. Remove loaf from pan, serve sliced with whipped cream.
Title: Cocoa Crumb Crust
Ingredients:
- 1 1/2 cocoa powder
- 1/4 powdered sugar
- 1/3 butter
- 6 margarine
Instructions:
1. Mix all ingredients thoroughly in a bowl.
2. Press into a 9-inch pie plate.
3. Bake at 350 degrees for 8 minutes (do not overbake, as crust will be hard).
4. Cool completely, and fill.
Title: Czechoslovakian Crescent Cookies
Ingredients:
- 1/2 butter
- 1/2 confectioners' sugar
- 1 vanilla
- 2 cake flour
- 1 pecans
Instructions:
1. Mix butter with sugar-vanilla.
2. Add flour slowly stirring until it is smooth.
3. Stir in chopped nuts.
4. Dip hands in flour.
5. Then shape dough in to small crescent.
6. Place on a ungreased cookie sheet.
7. Bake at 350°F for about 15-20 minutes or until lightly brown.
8. When cool, sprinkle with sugar.
Title: Rhubarb Kuchen
Ingredients:
- 1 flour
- 1 sugar
- 1 1/2 baking powder
- 1 salt
- 2 margarine
- 1 egg
- 2 milk
- 1 strawberry Jell-O gelatin dessert
- 5 rhubarb
- 1/3 sugar
- 3 flour
- 1/3 flour
- 2/3 sugar
- 3 margarine
- butter
Instructions:
1. Cut margarine or butter into the first set of dry ingredients until it looks like coarse crumbs. Add egg and milk mixture; stir till moist. Pat evenly on bottom and 1 inch up the sides of pan.
2. Mix together the Jello, rhubarb, the 1/3 cup sugar and 3 tbsp flour and turn into crust lined pan.
3. Cut margarine or butter into the last set of dry ingredients until it looks like coarse crumbs and sprinkle evenly over the rhubarb.
4. Bake in 375°F oven.
5. Serve topped with whipped cream or ice cream.
Title: Pistachio Winks
Ingredients:
- 1 butter
- 3 sugar
- 4 eggs
- 2 molasses
- 1 salt
- 1 baking soda
- 3 vanilla
- 2 pistachios
- 4 flour
- 1/2 sugar
- 15 -30 maraschino cherries
Instructions:
1. Melt the butter in a microwave safe bowl. It'll take bout 90 seconds on high.
2. Pour melted butter into a mixing bowl and add sugar. Mix well and let cool to room temperature.
3. Mix in beaten eggs. Add the molasses and mix well.
4. Add salt, baking soda and vanilla. Stir everything together and then mix in the finely chopped pistachios.
5. Add the flour in 1 cup increments, mixing after each addition.
6. Form the dough into 1" balls with your fingers and place them on a cookie sheet that has been sprayed with Pam (12 balls per cookie sheet).
7. Spray the flat bottom of a water glass with Pam. Dip the glass in a bowl of sugar and flatten the balls on the cookie sheet. Dip the glass into sugar after each ball you flatten.
8. Place a quarter cherry in the center of each cookie. Press the cherry down with the tip of your finger.
9. Bake the cookies at 350 degreees for 10-12 minutes. Let the cookies set up on the sheet for 1 mintues and then remove them to a wire rack to finish cooling.
Title: Wyatt's Cafeteria German Chocolate Pie
Ingredients:
- 1 1/3 sugar
- 2 cornstarch
- 1 cake flour
- 3 vanilla extract
- 1/8 salt
- 1/8 hot water
- 3 eggs
- 3 evaporated milk
- 1 pecans
- 1 coconut
- 1
- 2
Instructions:
1. Preheat oven to 375F.
2. Whip sugar, cocoa, cornstarch, flour, vanilla, salt, and hot water until smooth.
3. Stir in eggs; add canned milk.
4. Mix well and pour into unbaked pie shell.
5. Top with pecans and coconut.
6. Bake 50 to 60 minutes (center will be a little fudgy).
7. Cool before cutting.
Title: Grilled Pineapple With Coconut Cream Topping
Ingredients:
- 1 heavy cream
- 1 coconut cream
- 1/2 unsalted butter
- 4 allspice
- 1 pineapple
- 1
Instructions:
1. Whip the cream and liqueur to make stiff peaks. Fold in the coconut cream, cover and chill until required.
2. Melt the butter and stir in the allspice. Brush the mixture all over the pineapple slices. Preheat the grill to medium-high. Arrange the pineapple on the rack and cook for about two minutes on each side, or until slightly charred and heated through. Serve immediately with the coconut cream.
Title: Sholeh Zard- Saffron Rice Pudding
Ingredients:
- 1 white rice
- 8 -10 warm water
- 3 1/2 sugar
- 1/4 ground cardamom
- 1/2 rose water
- 1 saffron
- 1/2 cinnamon
- 1/2 pistachios
- 2
Instructions:
1. Wash and rinse the rice several times.
2. In a large pot, bring the rice and 8 cups of water to a boil. Skim off the foam as it rises. Cover and simmer for 35 minutes until the rice is soft.
3. Add 2 more cups water, as well as the sugar. Simmer for 25 minutes longer, stirring occasionally (be careful to not over-stir).
4. Grind the saffron and dissolve in a couple tablespoons of hot water.
5. Add the saffron water, corn oil, almonds, cardamom and rose water. Mix well, cover and simmer over low heat for about 20 minutes. Remove the cover and simmer over low heat for about 20 minutes longer, or until the rice has thickened to a pudding. Remove from heat.
6. Immediately spoon the Sholeh Zard into a large bowl or individual serving dishes.
7. Garnish with cinnamon, slivered almonds or slivered pistachios, if desired.
8. Chill and serve cold.
Title: Bread Pudding
Ingredients:
- 5 butter
- 2 raisins
- 1/2 salt
- 1/4 sugar
- 3/4 eggs
- 3 milk
- 3 cinnamon
- 1/2 vanilla
- 1/2
Instructions:
1. Toast bread.
2. Butter one side only; cut into 16 cubes per slice.
3. In mixing bowl, add eggs, salt, cinnamon, vanilla, and sugar, whisk until well blended.
4. Add milk to the egg mixture and whisk until well blended.
5. Put the bread cubes into a buttered 1 1/2 quart casserole dish.
6. Sprinkle the raisins over the cubes of bread.
7. Pour the egg/milk mixture slowly over the top.
8. Bake in a 350 degree oven for approxiately 45-55 minutes, until a silver knife inserted into the center of the pudding comes out clean.
Title: Davy Crocketts
Ingredients:
- 1 granulated sugar
- 1 brown sugar
- 1 shortening
- 3 eggs
- 2 flour
- 1 salt
- 1 baking soda
- 1 baking powder
- 2 quick oatmeal
- 1 1/2 black walnut extract
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350°F.
2. Sift dry ingredients together.
3. Cream sugars, shortening and eggs.
4. Add sifted dry ingredients.
5. Stir in remaining ingredients.
6. Spread evenly on ungreased cookie sheet or jelly roll pan and bake for 20 to 25 minutes.
7. Cut in squares when cool.
Title: Molten Chocolate-Espresso Cakes
Ingredients:
- 4 unsalted butter
- 1/3 sugar
- 3 eggs
- 1/3 flour
- 1/4 salt
- 8 bittersweet chocolate
Instructions:
1. Preheat oven to 400 degrees.
2. Cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined.
3. [Option: Add 1 tablespoon instant espresso powder to the mix, for a distinct coffee flavor].
4. Beat in chocolate until just combined. Divide batter evenly among 6 muffin cups.
5. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
6. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.
Title: Bread Pudding With Whiskey Sauce
Ingredients:
- 2 milk
- 1/4 butter
- 1/2 sugar
- 1 ground cinnamon
- 1/4 ground nutmeg
- 2 salt
- 6 eggs
- 1/2 raisins
- 1 brown sugar
- 1/2 butter
- 3/4 Bourbon
Instructions:
1. Heat milk and butter in saucepan until butter is melted and milk is hot. Mix sugar, cinnamon, salt and eggs in a large bowl, blending well. Stir in bread cubes and raisins. Stir in milk mixture. Pour in ungreased 8x8 casserole dish or baking dish that's 2-inches deep.
2. Place in a larger rectangular 9x13 dish; pour boiling water into rectangular pan until 1-inch deep. Bake uncovered at 350F for 40-45 minutes or until knife inserted 1-inch from edge of casserole comes out clean,.
3. WHISKEY SAUCE:.
4. Heat all ingredients until boiling in heavy saucepan over medium heat. Stir constantly until sugar is dissolved. Serve sauce over warm bread pudding.
Title: South Beach Diet Chocolate Cookies (phase 1)
Ingredients:
- 30 pecan halves
- 1 egg
- 1 cinnamon
- 1/2 vanilla
- 2 cocoa powder
- 2 sugar substitute
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients.
3. Drop by teaspoonful onto greased cookie sheet.
4. Bake for 8 minutes or until firm to the touch.
Title: Butterscotch Bark
Ingredients:
- 2
- 1
Instructions:
1. Line 13x 9 pan with aluminum foil.
2. In a large bowl melt butterscotch morsels in a microwave oven on Medium (50% power) for 30 second intervals. Stir well. Add pretzels, potato sticks, and peanuts stirring well to combine.
3. Pour into prepared pan. Let cook for at least 2 hours. Peel away foil and break bark into pieces.
Title: Strawberry Yogurt Pound Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 1 sugar
- 4 eggs
- 1
- 1/4
Instructions:
1. Heat oven to 325°.
2. In a medium bowl, stir together the flour, the baking powder and salt, set aside.
3. In a large mixing bowl at medium speed, beat together the butter and the sugar until it's light and fluffy.
4. Beat in the eggs,the yogurt and extract until well blended.
5. Reduce mixer speed to low.
6. Add the flour mixture, 1/2 cup at a time, beating just until blended.
7. Spread evenly in a greased and floured 9 x 5 x 3-inch loaf pan.
8. Bake in about 70 minutes,until cake tester inserted near center comes out clean.
9. Cool on wire rack for 10 minutes.
10. Remove from pan and cool completely.
Title: Caramel-Topped Pecan Cheese Pie
Ingredients:
- 9 graham crackers
- 1/4 granulated sugar
- 1/3 margarine
- 1 butter
- 2 pecan halves
- 1/2 cream cheese
- 2 light brown sugar
- 2 vanilla
- 1/4 eggs
Instructions:
1. Preheat oven to 350°F
2. Mix graham crumbs, granulated sugar and margarine;
3. Press firmly onto bottom and up side of 9-inch pie plate; set aside.
4. Spread 1/2 cup of the pecans into shallow baking pan.
5. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly.
6. Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.
7. Reduce oven temperature to 325°F
8. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended.
9. Add in eggs; mix just until blended.
10. Pour over pecans in crust.
11. Arrange remaining pecans around edge of pie.
12. Bake 40 to 45 minutes or until center is almost set.
13. Cool on wire rack.
14. Refrigerate at least 4 hours.
15. Drizzle with caramel topping just before serving.
16. Store leftover cheesecake in refrigerator.
Title: Medicinal Elderberry Syrup
Ingredients:
- 6 elderberries
- 3 water
- 20 basil leaves
- 20 cinnamon sticks
- 3 cloves
- 3 lemon slice
- 1 fresh ginger
- 3 raw honey
- 1/3 - 1
Instructions:
1. Put elderberries in a pot with half their volume of water, herbs and spices. Simmer, mash berries and stir occasionally for about 1 hours or until reduced by about half. Strain the berries and squeeze out the juice using cheesecloth or a jelly bag. Unlike making jelly, you want to squeeze the berries and get out as much of the juice as possible rather than letting drain on its own.
2. Once strained and just barely warm mix in honey to taste. You do not want to kill all the goodness (5,000 live enzymes) raw honey provides so don`t heat it. You can store the syrup in the fridge, freezer.
Title: Deep Dark Chocolate Cupcakes
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla
- 1/2 boiling water
- 2
- 1
Instructions:
1. Combine dry ingredients in a large mixing bowl.
2. Add the remaining ingredients except the boiling wter. Beat at medium speed for 2 minutes.
3. Mix in boiling water, the batter will be thin, don't worry
4. Pour into greased cupcake pans and bake at 350 for 35-40 minutes or until cake tester inserted in the center comes out clean.
Title: Apple Crisp Cake
Ingredients:
- 2/3 quick-cooking oatmeal
- 1/2 all-purpose flour
- 1/3 granulated sugar
- 1/2 cinnamon
- 1/2 butter
- 18 1/4 eggs
- 3 water
- 1 butter
- 1/2 ground cinnamon
- 1 apples
- 2 1/2
Instructions:
1. TOPPING:.
2. In a bowl, combine oats, flour, brown sugar and cinnamon.Cut in butter with pastry blender till crumbly. Set aside.
3. CAKE:.
4. In a large mixing bowl, combine cake mix, eggs, water, butter and cinnamon. Beat on medium speed for 2 minutes.
5. Spread batter evenly in prepared pan.
6. Arrange apple slices evenly over batter.
7. Sprinkle topping over apples.
8. Bake for 40-45 minutes or until a tester inserted in center comes out clean.
9. Cool completely in pan on wire rack.
Title: Healthy Honey Oatmeal Cookies
Ingredients:
- 3 butter
- 1/2 brown sugar
- 1/4 honey
- 1 egg
- 1 water
- 1/2 whole wheat flour
- 1/2 salt
- 1/4 baking soda
- 1 1/2 rolled oats
- chocolate chips
Instructions:
1. Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray (just for convenience :]).
2. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly.
3. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen.
4. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.