lumicero/recipes-ing2inst huggingface dataset:
Title: Apricot Parfait
Ingredients:
- 1/2 pudding
- 2
- 4
Instructions:
1. Pour the preserves into a small bowl and stir until thinned.
2. Spoon 1 tablespoon of the preserves into each of four 6-ounce double old-fashioned or parfait glasses.
3. Top each with 1 cookie, then ½ cup of the pudding, then another tablespoon of the preserves. Finish by topping each parfait with a dollop of the whipped cream.
Title: Lemon Meringue Pie-Lets
Ingredients:
- 1
- 12
Instructions:
1. Preheat the broiler. Line a baking sheet with foil.
2. Arrange the cookies on the baking sheet in a single layer, spacing 1 inch apart. Place 1 marshmallow, cut side down, in the center of each cookie.
3. Broil until the marshmallows are golden brown, about 1 minute. Watch carefully to prevent burning!
Title: Red Velvet Cake With Cream Cheese Frosting
Ingredients:
- 1 buttermilk
- 2 eggs
- 1 vinegar
- 1 1/2 Wondra Flour
- 1 1/3 sugar
- 2 1/2 baking soda
- 1 1/2 confectioners' sugar
- 2 cream cheese
- 1 butter
- 16 vanilla
- 8 walnuts
- 1/4
- 2
- 1
Instructions:
1. Pre-heat oven at 350 degrees Fahrenheit.
2. Mix all wet ingredients in a large bowl.
3. Set baking soda aside, then mix flour, sugar and cocoa in a medium bowl.
4. Take the large bowl with wet ingredients and add dry ingredients, mixing a little at a time until mixed well.
5. Add baking soda and continue mixing until mixed well.
6. Pour mix into 2 buttered/floured glass, 8” x 8” pans.
7. Bake 45 minutes.
8. Let cool….
9. Frosting:
10. Mix confectioners' sugar, cream cheese, vanilla, and butter in a medium bowl, until smooth.
11. Add chopped walnuts if desired, mix well.
12. Frost and decorate cake as desired.
Title: Black Forest Mousse
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 2 skim milk
- 21 Cool Whip Free
- 2
Instructions:
1. In a small bowl with an electric mixer, combine pudding mix and milk.
2. Beat on low speed 1-2 minutes, or until well blended.
3. Allow pudding to thicken slightly, then stir in cherry filling.
4. Gently fold in whipped topping.
5. Spoon into parfait glasses or other dessert dishes; let chill until serving time.
Title: Gingerbread Cupcakes With Lemon Cream-Cheese Frosting
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/2 ground ginger
- 1 cinnamon
- 1/4 ground cloves
- 1/2 allspice
- 1/4 salt
- 1/4 unsalted butter
- 2 unsalted butter
- 1/2 granulated sugar
- 1/2 unsulphured molasses
- 1 egg
- 1 baking soda
- 8 cream cheese
- 1 1/2 confectioners' sugar
- 1/2 vanilla
- 1 lemon zest
- 2 fresh lemon juice
- 1 crystallized ginger
Instructions:
1. Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt. In another bowl cream 1/2 stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy.
2. Beat in the molasses and the egg, beating until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda.
3. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
4. Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of a preheated 350°F oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.)
5. Transfer the cupcakes to a rack and let them cool.
6. In a bowl cream together the cream cheese, and the remaining 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth.
7. Beat in the zest and the lemon juice and chill the frosting for 30 minutes. Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger.
Title: Snickers Salad
Ingredients:
- 16 Cool Whip
- 6 red seedless grapes
- 2 granny smith apples
- 2 -3
Instructions:
1. Combine in a large serving bowl, the Cool Whip, Snickers, and grapes.
2. Chop the apples into bite-size pieces, and add them to the bowl.
3. Mix the ingredients together and enjoy!
Title: Fruit Pizza
Ingredients:
- 1/2 butter
- 3/4 white sugar
- 1 egg
- 1 1/4 all-purpose flour
- 1 cream of tartar
- 1/2 baking soda
- 1/4 salt
- 1 cream cheese
- 1/2 white sugar
- 2 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In large bowl, mix vutter 3/4 cup sugar until smooth.
3. Mix in egg.
4. Combine flour, cream of tartar, baking soda and salt.
5. Mix into dough and press onto an ungreased (directions say not to grease but I prefer to anyway). Bake in oven for 8-10 minutes, or until lightly browned.
6. Cool.
7. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light.
8. Spread on.
9. Arrange desired fruit on top of filling.
10. Chill.
11. Good fruits to use-- Strawberries, kiwi, apple, grapes, pineapple-- I use basically anything in the fridge!
Title: Lemon Jewel No Bake Cheesecake
Ingredients:
- 500 butter
- 3/4 sugar
- 1/2 light cream cheese
- 250 dried cranberries
- 60 white chocolate chips
- 30 sweetened condensed milk
- 1/2 lemon juice
- 400 raspberry vinegar
- 1/2 icing sugar
- 2 white chocolate chips
- 1 cranberries
- 250 blueberries
- 2
- 1/4
- 1
Instructions:
1. Base:
2. First up, make sure you have a spring-form cake tin! If not, you could line a tin with glad wrap to make it easy to get out again.
3. Grease the spring-form pan, either with butter or spray oil, this bit is up to you.
4. Crush up the biscuits until they are crumbly.
5. Take the sweetened condensed milk, pour out one cup measurement from this, then add the REMAINDER to the biscuit crumbs.
6. Add the melted butter to the biscuit crumbs, then mix until blended through. Add the sugar and continue mixing until the mixture holds it's shape when you squeeze it.
7. Pour the base mixture into the pan and press it firmly, making sure it is as even as possible.
8. Filling:
9. Whip the cream until you get soft peaks, then set aside.
10. Beat all other fillings until smooth, then fold in the cream.
11. Pour into base then freeze for 2 hours, more if you have the time.
12. Icing:
13. Melt the jam over low heat and gradually stir in the sugar, making sure you don't get lumps. Check the taste as you go.
14. Let cool slighly then pour onto the cake and then sprinkle with the garnishes.
15. Freeze until ready to eat, taking out 5-10 mins prior to eating, giving it time to thaw.
Title: Corn Flakes Honey Cups (A-Must-Try)
Ingredients:
- 1 1/4 honey
- 3/4 honey
- 2 butter
- 3/4
- 1
Instructions:
1. Preheat the oven to 150ºC.
2. In a saucepan, melt butter & honey (3/4 cup + 2 tablespoons) over low heat, stirring constantly until butter is melted.
3. Remove from heat & let cool.
4. Add corn flakes and mix evenly.
5. Add in toasted almond nib & mix evenly.
6. Spoon in small paper cups & bake in the preheated oven for 10 minutes. Don't overcook them.
7. ENJOY!
Title: Caramel Custard
Ingredients:
- 1/2 sugar
- 2 egg
- 1 fat-free evaporated milk
- 1 low-fat cream cheese
- 1 vanilla extract
- 3
- 1
Instructions:
1. Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.).
2. Process egg yolks and next 5 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.
3. Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch.
4. Bake at 350° for 1 hour or until a knife inserted in center of custard comes out clean. Remove cake pan from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
5. Run a knife around edge of pan to loosen; invert onto a serving plate.
6. Tip: The 8-oz. blocks of 1/3-less-fat cream cheese have marks on the packaging noting 1 oz. measurements. By using these marks, it is easy to measure the 3 oz. of cream cheese that you need for this recipe.
7. Variation:
8. Banana-Caramel Custard: Prepare custard recipe as directed, adding 1 medium-size ripe banana to egg yolk mixture in blender.
Title: Pumpkin Whipped Cream
Ingredients:
- 1 heavy whipping cream
- 1/4 confectioners' sugar
- 1 vanilla extract
- 1 cinnamon
- 1/2 allspice
- 3 pumpkin puree
Instructions:
1. Chill mixing bowl and beaters in the freezer for 10 minutes.
2. Beat cream with sugar until soft peaks form.
3. Add vanilla, spices and pumpkin puree.
4. Beat to stiff peaks, about 1 to 2 minutes longer.
Title: Chocolate Mint Hearts
Ingredients:
- 1 butter
- 1/4 granulated sugar
- 1/3 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 1/4 baking powder
- 3/4 salt
- 1/4 baking soda
- 1/4 shortening
- 1/4
Instructions:
1. In a microwave-safe bowl, melt 1/2 cup mint chocolate chips; stir. Cool slightly.
2. In a small bowl, cream butter and sugar.
3. Beat in the egg, vanilla and melted chocolate.
4. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
5. Cover and refrigerate for 1-2 hours or until easy to handle.
6. On a lightly floured surface, roll out dough to 1/4-inch thickness.
7. Cut with a floured 2-1/2-inch heart-shaped cookie cutter.
8. Place 2 inches apart on ungreased baking sheets.
9. Bake at 350 degrees Fahrenheit for 7 to 10 minutes or until set.
10. Remove to wire racks to cool completely.
11. In a microwave, melt shortening and remaining chocolate chips; stir until smooth.
12. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle chocolate with sprinkles if desired.
13. Place on waxed paper; refrigerate until set.
Title: Chinese Sponge Cake (Baked, Not Steamed)
Ingredients:
- 2 cake flour
- 1 1/2 sugar
- 1/2 cream of tartar
- 3/4 water
- 1 eggs
- 8 vanilla extract
- 3/4
Instructions:
1. Heat water and dissolve sugar. Let cool.
2. Mix yolk into sugar water.
3. Slowly add flour into the mixture.
4. Blend in oil and extract.
5. In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
6. Fold batter from above into egg whites.
7. Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
8. Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
9. Turn cake upside down and let cool.
Title: Japanese Fruit Cake
Ingredients:
- 2 sugar
- 2 buttermilk
- 1 cloves
- 2 allspice
- 2 nutmeg
- 2 cinnamon
- 2 baking soda
- 2 shortening
- 1/2 plain flour
- 4 raisins
- 1 coconut
- 2 sugar
- 2 1/2 hot water
- 1 1/2 flour
- 2 lemons
- 2
Instructions:
1. Eggless Cake: Put sugar in mixing bowl.
2. Add spices then buttermilk slowly mixing together.
3. Mix together flour, soda raisins and nuts and add to buttermilk mixture.
4. Blend thoroughly.
5. Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
6. Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
7. Put between cake layers.
Title: Chocolate Mint Slice
Ingredients:
- 1 1/2 self-raising flour
- 1 brown sugar
- 1/2 butter
- 185 icing sugar
- 1 vegetable shortening
- 30 milk
- 1 1/2 vegetable shortening
- 1/4 chocolate
- 90
- 1/2
Instructions:
1. Biscuit Layer Sift flour.
2. Mix dry ingredients together.
3. Melt Butter and pour over dry ingredients, mix well.
4. Press into greased and paper lined 30cm x 25cm swiss roll tin.
5. Bake in moderate (180C or 350F) oven for 20 minutes.
6. While warm top with peppermint icing.
7. Peppermint Icing Melt chopped shortening over gentle heat.
8. Sift icing sugar into basin.
9. Add melted shortening, milk and essence.
10. Mix well, spread over biscuit layer.
11. When cold top with Chocolate Icing.
12. Chocolate Icing Pour melted white shortening over powdered drinking chocolate and mix well.
13. Cool slightly, then pour evenly on top of peppermint icing.
14. Leave to set, then cut into slices to serve.
Title: Turtle Cookie Cups
Ingredients:
- 1 water
- 3 egg
- 1 pecan halves
- 1
- 36
Instructions:
1. Heat oven to 375.
2. Place miniature paper baking cups in each of 36 mini muffin cups.
3. In large bowl stir cookie mix, oil, water and egg until soft dough forms.
4. Shape dough into 36 (1 1/4") balls, and place in muffin cups. If dough becomes sticky, dust hands with flour.
5. Bake 8-9 minutes, or until edges are set.
6. Immediately press one milk chocolate-covered caramel into center of each cookie cup. Cool two minutes.
7. Top with pecan halves.
8. Cool completely.
9. Remove from pan with narrow spatula.
Title: Filled Lemon Poppy Seed Cake
Ingredients:
- 1 1/2 unsalted butter
- 3 self-rising flour
- 1 3/4 poppy seeds
- 3 fresh lemon rind
- 4 1/2 eggs
- 1/3 milk
- 6 powdered sugar
- 1/2 heavy cream
- 1/2
- 2/3
Instructions:
1. First take out 2 nine-inch springform pans and lightly grease and flour.
2. Preheat your oven to 350°F.
3. In a medium bowl cream your butter and sugar with a wooden spoon until it becomes a thick creamy and fluffy mixture.
4. Add the poppy seeds, lemon rind, curd and egg yolks and beat well.
5. Then add your milk, and mix well.
6. Gently fold in the flour until combined.
7. In a medium bowl, whisk the egg whites using your electric mixture until they form soft peaks.
8. Carefully fold the whites into the batter just until combined.
9. Divide the batter evenly between your two springform pans.
10. Bake in your preheated oven for 40-45 minutes until toothpick comes clean from the center of your cake.
11. The cake should be beautifully golden!
12. Allow the cakes to cool for about 5 minutes in the pans, and then transfer them to wire racks to cool completely.
13. Next you want to fill your cake.
14. Spread the top of one cake with the lemon curd and then spoon the whipped thick cream on top of the curd.
15. Place your other cake on top of this mixture very gently, and then press down very gently just to seal.
16. Dust the top of the cake with powdered sugar right before serving.
17. ENJOY!
Title: Godiva White Chocolate Mascarpone Cream & Strawberry Parfait
Ingredients:
- 9 heavy cream
- 1 1/2 mascarpone cheese
- 1/2 vanilla extract
- 1 frozen unsweetened strawberries
- 1 granulated sugar
- 1/2 strawberry
- 1 granulated sugar
- 1
- 4
Instructions:
1. MAKE THE WHITE CHOCOLATE CREAM:
2. Place solid ivory in medium bowl.
3. In small saucepan, bring cream to gentle boil.
4. Remove from heat.
5. Pour hot cream mixture over solid ivory.
6. Let mixture stand for 30 seconds to melt.
7. Gently whisk until smooth.
8. Whisk in mascarpone cheese and vanilla.
9. Cover mixture with plastic wrap and refrigerate for at least 4 hours.
10. MAKE THE STRAWBERRY COULIS:
11. Combine frozen strawberries and sugar in medium saucepan and cook over medium heat, stirring constantly with wooden spoon, until sugar is completely dissolved and berries are soft.
12. Do not let mixture boil.
13. Strain strawberry mixture through fine-meshed sieve into bowl.
14. Stir in Grand Marnier, orange-flavored liqueur.
15. Cover and refrigerate.
16. PREPARE THE STRAWBERRIES:
17. Reserve 6 small, whole berries for garnish.
18. Hull, wash and cut berries into quarters into medium bowl.
19. Sprinkle with sugar and Grand Marnier or Framboise and stir (see others above in ingredients)
20. Let macerate in refrigerator until ready to assemble parfaits.
21. ASSEMBLE THE PARFAITS:
22. Cut pound cake slices into 1/4-inch cubes.
23. Divide cubes among six parfait glasses.
24. Pour 2 tablespoons strawberry coulis over cake cubes in each parfait glass.
25. With teaspoon, toss cubes in coulis.
26. Remove white chocolate mascarpone cream from refrigerator.
27. Whisk to soft peaks.
28. Fill pastry bag with large star tip (such as Ateco #8) with whipped white chocolate mascarpone cream and pipe some into each parfait glass.(You can use a plastic bag & cut a slit in one of the corners as a pastry bag.).
29. Top with berries and pipe large rosette of white chocolate mascarpone cream on top of each parfait.
30. Garnish with whole strawberries and refrigerate until ready to serve.
Title: Lemon Poppyseed Biscotti
Ingredients:
- 1 lemon zest
- 6 sugar
- 1/4 unsalted butter
- 3/4 lemon juice
- 1/4 vanilla extract
- 1 poppy seed
- 2 eggs
- 1 flour
- 6 flour
- 3/4 baking powder
- 1/8 salt
Instructions:
1. Combine the lemon zest and sugar in a large bowl. Add in the melted butter, lemon juice, vanilla, and poppy seeds, combine. Whisk in the eggs.
2. Add in the flour, baking powder and salt and mix until just combined.
3. Gather the dough into a ball inside the bowl, cover and refrigerate for 30 minutes.
4. Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
5. Shape the dough into a 10 inch by 4 inch loaf with rounded ends. Bake for 22 minutes or until golden in color. Remove the loaf from the oven and let it stand for 15 minutes.
6. Use a bread knife to cut the loaf into 1 inch slices. Put the slices back on the baking sheet, cut side down. Bake for 7-9 minutes. Turn the slices onto the other side, bake for 7-9 minutes.
7. Cool the biscotti on a wire rack. Enjoy and store in an airtight container.
Title: Peppermint Swirl Cookies
Ingredients:
- 1 butter
- 1/3 powdered sugar
- 1 vanilla
- 2 all-purpose flour
- 1/4 sugar
- 1/4
- 2
Instructions:
1. Heat oven to 350*.
2. Beat butter, powdered sugar and vanilla in large mixing bowl. Stir in flour.
3. Divide dough in half.
4. Stir peppermint extract and food coloring into one half.
5. Divide each color of dough in half.
6. Shape each piece of dough on generously floured surface into rope, 12 inches long.
7. PLace 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
8. Cut twisted ropes into 1/2-inch pieces; shape into a ball.
9. Place about 1 inch apart onto ungreased cookie sheet.
10. Flatten to about 1/4-inch thickness with greased bottom of a glass dipped in sugar.
11. Bake 7 to 9 minutes or until set.
12. Remove from cookie sheet to wire rack; cool.
Title: My Mom's Soft Apple Cake
Ingredients:
- 4 eggs
- 1 3/4 flour
- 1 2/3 sugar
- 1/2 baking powder
- 1 salt
- 1 apples
- 10 lemon juice
- cinnamon
Instructions:
1. Peel and slice apples.
2. Toss with lemon juice so they don't turn brown.
3. Beat eggs and sugar; add oil and beat till smooth.
4. Add dry ingredients and mix well.
5. Spray a 9" x 13" pan, and pour in 1/2 the batter.
6. Top with apples and cinnamon.
7. Pour remaining batter on top; spread it with a fork.
8. Bake at 350-375F for 45 minutes, till light brown on top.
Title: Meringue Drops With Mint Filled DelightFulls™
Ingredients:
- 1/4 parchment paper
- 2 cream of tartar
- 1/4 sugar
- 1/2
- 8
- 1
Instructions:
1. PREHEAT oven to 225° F. Line 2 large baking sheets with parchment paper.
2. PLACE DelightFulls morsels 2 inches apart on prepared baking sheets. Beat egg whites and cream of tartar in large mixer bowl on medium-high until stiff peaks form, about 1 to 2 minutes. Gradually add sugar, a tablespoon at a time, beating until smooth and glossy. Add food coloring; beat for a few minutes more or until mixture is very stiff and holds its shape.
3. CUT end off pastry bag and place piping tip all the way to the bottom. Fold out the top of bag and place in tall glass to help keep upright. Spoon meringue mixture into bag, pressing to the bottom. Alternately, mixture may also be spooned into gallon-size food storage bag with 1/2-inch tip snipped from corner of bag. Holding bag straight up, pipe 1-inch dollops of mixture over DelightFulls morsels, pulling up to form peaks.
4. BAKE for 45 to 60 minutes or until cookies are dry. Turn off oven and let stand in oven for at least 4 hours or overnight to completely dry. Store in airtight container for a few days.
5. Tips:
6. tMake sure to beat long enough until mixture is very thick, so it will hold its shape when piped.
7. tRegular granulated sugar will work but the meringues will be chewier and will take longer to dry.
8. Variations: Try NESTLÉ® TOLL HOUSE® DelightFulls231 Dark Chocolate Cherry Flavored Filled Morsels with four drops of red food coloring and 1/2 teaspoon of vanilla extract.
Title: Pineapple Zing
Ingredients:
- 1 gingerroot
- 1 pineapple
- cinnamon
Instructions:
1. put pineapple in a bowl.
2. mix with ginger and cinnamon.
3. refrigerate for an hour.
4. enjoy!
Title: Pavlova Clouds for Valentine's Day
Ingredients:
- 4 sugar
- 1 lemon juice
- 1 vanilla extract
- 1 cornstarch
- 2 heavy cream
- 1 strawberry
- blackberry
Instructions:
1. Preheat oven to 300.
2. Line baking pan with wax paper(parchment paper).
3. In a large bowl beat egg whites until soft but not dry. Gradually add sugar 1 tbsp at a time; beating well after each addition. Beat until thick and glossy. Gently fold in vanilla and lemon juice and cornstarch. Spoon into mounds on baking sheet. Bake one hour and let cool in oven for 1 hour. Once completely cooled top with whip cream( 1 pint heavy cream, 1 tsp vanilla, 1 tbsp icing sugar). Top with strawberries and blackberries and finally drizzle melted semi sweet chocolate over all and serve to your Sweetie!
Title: Cinnamon Roll Cookies
Ingredients:
- 4 sugar
- 1 ground cinnamon
- 1 brown sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 3 baking powder
- 2 salt
- 1/2 ground cinnamon
- 1 powdered sugar
- 1 milk
- 1 -2
Instructions:
1. For cinnamon mixture, combine granulated sugar and cinnamon in a small bowl.
2. For cookie dough, combine shortening and brown sugar in a large bowl. Beat at medium speed until well blended. Beat in eggs and vanilla until well blended.
3. Combine flour, baking powder, salt and cinnamon in a small bowl. Add to creamed mixture; mix well.
4. Turn dough onto sheet of waxed paper. Spread dough into 9x6 inch rectangle. Sprinkle with part of the cinnamon mixture. Roll up edges jelly-roll style into a log, being careful not to break the dough. Dust log with remaining cinnamon mixture. Wrap tightly and refrigerate at least 4 hours.
5. Heat oven to 350.
6. Slice dough 1/4 inch thick with a sharp knife. Place on prepared cookie sheets. Bake for 8 minutes or until lightly browned on top. Cool on cookie sheets for 4 minutes and then transfer to wire rack.
7. Mix together powdered sugar and enough milk to create a thin mixture. Drizzle over cookies.
Title: Incredible Chocolate Chip Cookies
Ingredients:
- 1 butter
- 2 eggs
- 2 molasses
- 2 vanilla
- 1/2 water
- 1 1/2 granulated sugar
- 1 1/2 brown sugar
- 1 1/2 baking soda
- 1 baking powder
- 1 salt
- 5 flour
- 1.5 chocolate chips
Instructions:
1. Preheat oven to 375.
2. In a large mixing bowl, cream together the first 5 ingrediets. (all the moist/wet ingredients) They won't blend perfectly, but do what you can.
3. In another bowl, add all the dry ingredients including the choc chips. Blend well.
4. Add dry ingredients to the butter mixture. Now this part is important. Make sure you add the dry to the butter and not the other way around. Mix well together.
5. I use a cookie scoop to measure out onto a cookie sheet.
6. Keep an eye on the first batch as every oven is different. Bake for approx 8 - 10 minute
7. Let sit on cookie sheet for a couple minute thenplace on a cooling rack. They will be slightly puffed up, but will flatten out quickly.
Title: Raw Food: Lemon Pudding (Banana Base)
Ingredients:
- 1 banana
- 1/2 honey
- 1 -2 unsweetened flaked coconut
- 2 lemon juice
- 1/2 olive oil
- coconut oil
Instructions:
1. Mash the banana with a fork.
2. Mix in the rest of the ingredients with a spoon.
3. Alternatively, process all ingredients in a food processor until mixed.
4. Note: Some people use pitted mejool dates instead of honey or another sweetener. I prefer a liquid sweetener, since the dates don't give a very smooth texture in the final product. If you want to use dates, one should be enough in this recipe.
Title: Black Walnut Apple Brownies
Ingredients:
- 1 butter
- 1 light brown sugar
- 1 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1/2 black walnut extract
- 1 baking powder
- 1/2 baking soda
- 2 cinnamon
- 2 flour
- 2 jonathan apples
- 1 black walnut
Instructions:
1. Spray or butter a 9x13x2" pan.
2. Thoroughly combine the butter and sugars then mix in the eggs, vanilla and black walnut extracts.
3. Sift or whisk the dry ingredients and stir into the first mixture.
4. Fold in the apples and black walnuts.
5. Bake 360 degrees.35-40 minutes, or until it tests clean when a toothpick is inserted into the center.
6. Cool on a wire rack before cutting into squares.