lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Cake
Ingredients:
- 1/3 reduced-calorie margarine
- 1/4 brown sugar substitute
- 1 powdered sugar substitute
- 1 egg
- 1 1/4 flour
- 2 baking powder
- 1/2 baking soda
- 1/4 cinnamon
- 2/3
Instructions:
1. Combine margarine, sugar substitutes and egg.
2. Beat at high speed with an electric mixer for 2 minutes.
3. Combine flour, baking powder, soda and cinnamon, stirring to blend.
4. Add flour mixture to creamed mixture alternately with orange juice, beginning and ending with the flour.
5. Beat at low speed after each addition.
6. Spoon batter into an 8 inch square pan coated with cooking spray.
7. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean when inserted.
8. Note: You can make two of these and layer them if you wish or bake them in round pans instead.
Title: Banana Cupcakes
Ingredients:
- 3 cake-and-pastry flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 2 ground cinnamon
- 2 lemon juice
- 1 buttermilk
- 3/4 vanilla extract
- 1/2 butter
- 3/4 light brown sugar
- 1 1/2 eggs
- 3
- 1
Instructions:
1. Preheat oven to 350°F Line standard muffin tins with large paper liners.
2. Whisk together cake flour, baking powder, baking soda, salt and cinnamon, then set aside. In a separate bowl, mash the bananas well then stir in the lemon juice. To the banana mixture, whisk in the buttermilk and vanilla.
3. With an electric mixer on medium high speed, cream the buttter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add flour fixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in chocolate chips if using.
4. Divide batter evenly among lined cups using an ice cream scoop, filling each 3/4 quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, between 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
5. Serve plain or frost with the icing of your choice.
Title: Chocolate Cupcakes With Violet Buttercream
Ingredients:
- 3/4 boiling water
- 3/4 cocoa powder
- 6 butter
- 2 sugar
- 1 fine salt
- 1 vanilla extract
- 3 eggs
- 2 1/2 cake flour
- 1 baking soda
- 1 baking powder
- 1 buttermilk
- 8 chocolate
- 3/4 heavy cream
- 2 sugar
- 2 butter
- 4 sugar
- 6 butter
- 8 vanilla extract
- 1
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Make cupcakes:
3. Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
4. Let cool completely before decorating.
5. Make Ganache:
6. Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
7. Make Buttercream Filling:
8. Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached.
9. Decorate:
10. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling.
11. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. Finish with candied violets or sprinkles if desired.
Title: Sesame Pecan Pie
Ingredients:
- 1 sesame seeds
- 1/4 eggs
- 3 sugar
- 3/4 salt
- 1/4 butter
- 1/3 light corn syrup
- 1 vanilla extract
- 1 1/2 pecan halves
- 1
Instructions:
1. Line a 9 inch pie plate with pastry.
2. Sprinkle sesame seeds evenly over the bottom of pie crust.
3. Beat eggs until light and fluffy.
4. Add sugar, salt, butter, corn syrup and vanilla; continue to beat until well mixed.
5. Gently stir in pecans. Pour into pastry.
6. Bake at 350 for 1 hour or until set and pastry is nicely browned.
Title: My Healthy Moist Tropical Carrot Cake
Ingredients:
- 2 1/3 whole wheat pastry flour
- 3/4 cake flour
- 1 unsweetened flaked coconut
- 2 ginger
- 3 1/2 ground cinnamon
- 3 baking powder
- 1 salt
- 1/2 baking soda
- 1 sugar
- 1 unsweetened applesauce
- 3/4 eggs
- 3 vanilla extract
- 2 carrots
- 2 crushed pineapple
- 2
- 16
Instructions:
1. For cake:
2. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
3. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs and egg whites (beaten) 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
4. Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30-35 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
Title: Pecan Maple Loaf
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 3/4 butter
- 6 sugar
- 1/2 pecans
- 3 eggs
- 1 milk
- 1 lemon, zest of
- 5 maple syrup
- 6 icing sugar
- 1 lemon juice
- 2 pecans
Instructions:
1. Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
2. Sift flour and baking powder into a bowl.
3. Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
4. Add in the sugar and pecans.
5. Beat eggs together with milk and lemon zest in a seperate bowl.
6. Stir in maple syrup.
7. Add this to the flour mixture and gently mix together.
8. Do not overmix, only until all dry ingredients have become moist.
9. The batter should be lumpy.
10. Pour batter into pan and smooth out the surface of the batter.
11. Bake in the oven for about 50-60 minutes or until cake is lightly browned.
12. To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
13. Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
14. (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
15. Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
16. Wait until the icing is set then slice.
Title: German Filled Hoernchen
Ingredients:
- 2 1/4 all-purpose flour
- 1 salt
- 1/3 butter
- 1/3 egg
- 2/3 white wine
- 1 rum
- 1 lemon zest
- 1 butter
- 2
- 3
- 1/2
- 1
Instructions:
1. In a medium bowl, stir together the flour, salt, sugar and almonds.
2. Cut in the 2/3 cup butter until the mixture is crumbly.
3. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough.
4. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
5. Preheat oven to 350 degrees F (175 degrees C).
6. On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across.
7. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary.
8. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk.
9. Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.
Title: Sweet Potato Pudding
Ingredients:
- 3 -4 sweet potatoes
- 1/2 cinnamon
- 1/4 ground nutmeg
- 1/4 allspice
- 1/4 ginger
- 1/4 clove
- 1 water
- 1 -2 cinnamon stick
- 1/4 - 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 1 salt
Instructions:
1. While grating sweet potatoes, bring to a slow boil all the spices in 1 cup of water.
2. Put the sweet potatoes into a large mixing bowl.
3. Just before removing the pot of spices from the stove, add butter or margarine, Karo syrup, brown sugar, and salt.
4. Stir while the butter melts.
5. Remove the cinnamon sticks.
6. Pour this mixture over the grated sweet potatoes.
7. Blend well together.
8. Put in a well-buttered casserole dish and place in a preheated 350 degrees oven.
9. Bake, stirring well two or three times, until the sweet potatoes are tender and the top is lightly browned.
10. This takes about 1 hour.
11. Remove from the oven and let stand about 5 minutes before serving.
12. When stirring you may decide extra spices are needed or more water so mix up more water and spice and add them.
13. You may add more Karo syrup or butter as well as spices.
Title: Gramma's Apple Bread Pudding
Ingredients:
- 4 raisins
- 1/4 apples
- 2 brown sugar
- 1 milk
- 1 3/4 margarine
- 1/4 cinnamon
- 1 vanilla
- 1/2 eggs
- 2 sugar
- 1/4 brown sugar
- 1/4 milk
- 1/2 margarine
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350* F.
2. Grease a 7x11" baking dish.
3. In a large bowl, combine bread, raisins, and apples. I.
4. n a small saucepan over med. heat, combine 1 cup brown sugar, 1-3/4 cup milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
5. In a small bowl, whisk together cinnamon, 1/2 teaspoons vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread. Bake for 40-60 min., or until center is set and apples are tender.
6. While pudding is baking, mix together sugar, brown sugar, milk, and margarine in a saucepan. Bring to a boil, then remove from heat, and stir in vanilla.
7. Serve over bread pudding.
Title: Shortbread
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1/4 brown sugar
- 1/2 salt
- 1/4 vanilla
- 2 white cornmeal
- 1 3/4 all-purpose flour
Instructions:
1. Place rack in center of oven.
2. Preheat oven to 330 degrees F.
3. Cream butter with sugars until light and fluffy.
4. Add salt, vanilla and cornmeal and beat until combined well.
5. Add flour, ¼ cup at a time, beating until just combined.
6. Divide dough into 4 balls and on each of 2 baking sheets, press 2 of the balls into 5 inch rounds.
7. With fork tines, score each round into 6 wedges and prick edges decoratively.
8. Bake for 20-30 minutes, or until shortbread is just firm.
9. Cut halfway through each round along prick marks and transfer to racks to cool.
Title: Double Layer Pumpkin Cheesecake
Ingredients:
- 2 cream cheese
- 1/2 white sugar
- 1/2 vanilla extract
- 2 eggs
- 1 prepared graham cracker crusts
- 1/2 pumpkin puree
- 1/2 ground cinnamon
- 1 ground cloves
- 1 ground nutmeg
- 1/2
Instructions:
1. Preheat oven to 325*F.
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
5. My Note: To make a few changes to make this recipe more of a creamy cheesecake that most people are used to. I used 3 8oz packages of cream cheese instead of 2, added 1/2 cup of sour cream (Fold the sour cream in after adding the eggs), and increased the pumpkin puree to 1 8oz can. I also had to adjust the spices a bit for my taste (added 1 tbls of spiced rum to the pumpkin mixture and a bit more nutmeg and cinnamon). I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all. I used a 10in springform pan and a shortbread cookie crust. I used one of the caramel sauce recipes from this web site and poured it over the cheesecake to give it a caramel glaze like the one at the restaurant had. It was fabulous! I took it to work, went to answer the phone, came back 10 minutes later and the whole cheesecake was gone! I couldn't believe it! Now I have to make another one.
6. UPDATE 02: We always like to find shortcuts in the kitchen and these are the few alterations I've made to this recipe. First, instead of using the pumpkin puree and all the spices -- We simply used a can of pumpkin pie filling -- Libby's or the cheap store brand (which we used). 3/4 cup. Make sure your cream cheese is room tempture. It blends better. We used 1/2 cup + 2 tbs sugar. 1 tsp vanilla. And also 1/2 tsp cinnamon. We carefully layered 1 1/2 cup of the cream cheese mixture on the bottom of the crust. Then added the pumpkin mixture on top carefully. Make sure your crust is not cracked or out dated when you get it from the store. Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched).
Title: Irene's Apple Charlotte
Ingredients:
- 6 -8 granny smith apples
- 6 -8 eggs
- 1 1/4 sugar
- 1 1/4 all-purpose flour
- 1 baking soda
- 1 vinegar
- 1 dried cranberries
- 1 pine nuts
Instructions:
1. Preheat the oven to 350 degrees and thoroughly butter a 10 inch casserole pan.
2. Wash, peel, core, and quarter the apples. Cut each quarter into six slices and arrange the slices into the casserole pan.
3. Separate the eggs. In a mixing bowl, beat together egg whites and sugar on slow speed, adding one yolk at a time until you get a homogeneous mixture.
4. Add the first half of the flour into the eggs and sugar, then in a teaspoon, mix together the baking soda and vinegar and add that to the mixture. Stir in the remainder of the flour, scraping the bowl with a rubber spatula.
5. Pour the batter over the apples in an even layer. If desired, a sprinkling of dried cranberries and/or pine nuts can be added. Start the baking process on the lowest rack of the oven to allow the apples to bake, and move the charlotte to a higher rack to finish the baking process. The charlotte is ready when it has a light-brown color and a toothpick inserted into the middle comes out clean and dry.
Title: Margarita Balls
Ingredients:
- 1 white chocolate
- 1/2 orange marmalade
- 4 lime juice
- 1/4 light corn syrup
- 1/4 sugar
- 2
Instructions:
1. Mix the crushed vanilla wafers with the ground almonds.
2. In a blender process the tequila, orange marmalade, lime juice and corn syrup'til smooth.
3. Stir melted white chocolate and tequila mixture into crumb mixture.
4. Shape into 1" balls and roll in granulated sugar.
5. Store in refrigerator.
Title: BB-8 Cookie Cake
Ingredients:
- 3
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Spray a 10-inch cake pan and an 8-inch cake pan with nonstick spray. Line with parchment paper and spray on top of that.
2. Press about 1 ¾ packages of cookie dough into a 10-inch even circle. Press the remaining 1 ¼ package of cookie dough into the 8-inch cake pan.
3. Bake until golden brown, about 15-17 minutes for the small cookie and about 20 minutes for the large cookie. Let cool completely in the pan.
4. When completely cooled, run and offset around the border of each cookie to loosen.
5. Transfer the small cookie to a cutting board and cut off about 1/3 from the bottom.
6. Position both pieces onto a large platter or cutting board.
7. Transfer white frosting to a piping bag fitted with an #806 tip. Pipe a white border on both cookies. Pipe the frosting inside the border until covered. Spread into an even layer using an offset spatula.
8. Color the remaining frosting grey, using a drop or two of black gel food coloring. Transfer to a piping bag fitted with an #804 tip.
9. Use a 3.5” inch circle cutter to make small indentations in the large frosted cookie - one complete circle in the center left, a semi-circle in the upper right, and a semi-circle in the bottom right.
10. Arrange the candy dots, standing upright, over the indentations to create the circle and two semi-circles.
11. Arrange four candy dots inside the complete circle, facing inwards and spaced out evenly. Repeat with the remaining semi-circles, adjusting the number of candy dots to remain evenly spaced.
12. Pipe a straight line of grey frosting near the bottom of the head. Then pipe a curved line of grey frosting near the top of the head.
13. Pipe small lines of grey frosting on the inner circle between several of the orange dots.
14. Arrange the candy dots in a curved line underneath the grey line. Arrange three candy dots directly above the straight grey line on the far-left side. Arrange two candy dots slightly above the grey line on the far-right side.
15. Unroll the wheels of black licorice so that one wheel is slightly smaller than the other and both fit in center space of the head. Place the larger wheel slightly off center on the head. Place the smaller wheel on the lower right side of the larger wheel.
Title: Orange Cloud Salad
Ingredients:
- 1 crushed pineapple
- 2 mandarin oranges
- 6 sugar-free orange gelatin
- 16 low fat cottage cheese
- 12 Cool Whip Free
Instructions:
1. Mix together cottage cheese and jell-o until dissolved.
2. Mix in pineapple, oranges, and cool whip into cottage cheese mixture.
3. Chill well before serving.
Title: Snicker Surprise Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 vanilla extract
- 3 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 24
Instructions:
1. Preheat oven to 300°F.
2. In a medium bowl, sift together flour, baking soda, and salt.
3. In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
4. Add eggs and vanilla and combine thoroughly.
5. Then mix in flour mixture.
6. Cover and chill dough 2-3 hours.
7. To form cookie, scoop a tablespoon of chilled dough and flatten.
8. Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
9. Place on a greased cookie sheet.
10. Bake for 10-20 minutes.
11. Cool cookies on a rack.
12. Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.
Title: Rudolph Treats
Ingredients:
- 12 chocolate chips
- 24
- 48
- 24
Instructions:
1. Line cookie sheet with waxed paper.
2. In a medium saucepan, melt candy coating over low heat, stirring constantly.
3. For each Rudolph, dip rice cake in the melted candy coating and place on waxed paper lined cookie sheet.
4. Dip rounded side of 2 pretzels in candy coating and place on cookie sheet on each side of rice cake to resemble antlers.
5. Decorate with chocolate chips for eyes and cinnamon candy for nose.
6. Let stand 15 minutes or until set.
7. Carefully remove from waxed paper and store in an airtight container.
Title: Chocolate Mousse With Raspberries
Ingredients:
- 16 silken tofu
- 1/2 sugar substitute
- 1/4 cocoa powder
- 1/2 salt
- 1 bittersweet chocolate
- 3 fresh raspberry
Instructions:
1. In food processor or blender, (preferred), blend tofu, sugar substitue, cocoa, almond extrat and salt until very smooth.
2. Melt chocolate in microwave and stir into tofu.
3. Chill one hour in same bowl or spoon into individual bowls.
4. Garnish with raspberries.
Title: Gluten Free Cheddar Apple Pudding
Ingredients:
- 1 1/2 sugar
- 1 egg
- 1 milk
- 3/4 butter
- 1 cooking apples
- 750 sugar
- 1/4 raisins
- 1/2 mild cheddar cheese
- 1
Instructions:
1. Place the bread mix and sugar in a bowl. Mix in the egg and milk lightly to make a dough. Stand mix for 10 minutes.
2. Melt butter in pan. Saute the apples in the butter until slightly softened but not completely cooked. Grease a 5 cup ovenproof dish with butter and place half the dough mixture in the dish. Sprinkle with half the prepared apples, extra sugar, cheese and all the raisins. Spread the remaining dough mixture on top. Sprinkle over remaining apple, sugar and cheese. Bake at 190oC for 30-35 minutes or until a skewer pierced through centre of pudding comes out clean.
3. Serve with cream, if desired.
Title: Mor's Refrigerator Drops (Uncooked)
Ingredients:
- 2 butter
- 1/4 vanilla
- 1 coconut
- 35
- 1
Instructions:
1. Melt the chocolate in the butter.
2. Add milk, rolled wafers, and vanilla.
3. Take 1 teaspoon of mixture and roll in nuts or coconut.
4. Put in refrigerator to set.
Title: Persimmon Pudding
Ingredients:
- 1/3 flour
- 1 flour
- 1/2 sugar
- 1/2 cinnamon
- 1/8 salt
- 1/4 baking powder
- 1/4 baking soda
- 1 egg
- 1 heavy cream
- 2 milk
- 1/2 pecans
- 1/3
- 1/2
Instructions:
1. Put a rack in the center of the oven; preheat the oven to 275 degrees.
2. Grease four 6-ounce-capacity individual souffle dishes.
3. Set them aside with a shallow baking pan large enough to hold them.
4. Bring a kettle of water to boil.
5. Put the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl.
6. Stir well.
7. Put the persimmon pulp, egg, egg yolks, cream and milk in a 1-qt bowl.
8. Whisk until smooth and flowing.
9. Add the dry ingredients and stir until smooth.
10. Divide the mixture among the prepared dishes.
11. Top with the pecans, dividing them equally.
12. Place the dishes in the baking pan.
13. Balance the pan on the edge of the oven rack and carefully pour the boiling water into the pan to reach halfway up the sides of the dishes.
14. Gently slide the pan into the center of the oven.
15. Bake until the pudding has risen and cracked slightly on the surface, about 40 minutes.
16. A toothpick inserted in the center will come out moist but not wet.
17. The pudding should not be firm.
18. Use a spatula to transfer the dishes from the water to a wire rack for at least an hour before serving.
19. Slightly sweetened cinnamon-flavored whipped cream or vanilla ice cream, for serving.
Title: Puppy Chow
Ingredients:
- 12 chocolate chips
- 1 chunky peanut butter
- 1/2 margarine
- 14 powdered sugar
- 3
Instructions:
1. Melt the chips, peanut butter and margarine in a heavy pan.
2. Pour over cereal and mix well.
3. Put powdered sugar in a clean grocery sack.
4. Pour cereal mixture into the sack and shake well.
Title: Cranberry Pear Crisp
Ingredients:
- 2 fresh cranberries
- 2 frozen cranberries
- 1 pears
- 1/2 granulated sugar
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1/4 ground mace
- 3 brown sugar
- 1 all-purpose flour
- 1/4 butter
- 3/4 old-fashioned oatmeal
- 3/4 quick-cooking oatmeal
- walnuts
- ice cream
Instructions:
1. Preheat oven to 350.
2. Lightly grease a 1 1/2 quart casserole dish.
3. Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
4. In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
5. Bake 50 minutes, or until golden brown.
6. Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!
Title: Fat Free Sugar Free Fruit Dip (But No One Will Ever Guess!)
Ingredients:
- 6 fat free cream cheese
- 1 Splenda sugar substitute
- 2
Instructions:
1. Just mix it all together with a hand blender! There is no need to soften the cream cheese,.
2. because the fat-free version is a lot softer than regular (but still tastes pretty good).
3. Please do not reply; this email address is not monitored.
Title: Ww 1-Point Crackle Spice Drops
Ingredients:
- 1/2 reduced-calorie margarine
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 pumpkin pie spice
- 1/4 powdered sugar
Instructions:
1. Preheat oven to 375 degrees.
2. In a mixing bowl, on medium speed (or by hand), beat margarine with brown sugar until creamy. Add egg and vanilla extract and beat until light and fluffy. Mix in flour, baking soda, pumpkin pie spice and salt.
3. Roll rounded teaspoonfuls of dough into powdered sugar. Place on baking sheet (spacing is'nt really important, but about an inch or two apart is good). Bake until golden, about 7 to 8 minutes. Makes 1 cookie per serving.