lumicero/recipes-ing2inst huggingface dataset:
Title: Mashed Sweet Potato Pie
Ingredients:
- 2 sweet potatoes
- 2 eggs
- 3/4 sugar
- 1/2 salt
- 1/2 ginger
- 1/2 nutmeg
- 1 vanilla
- 1 2/3 evaporated milk
- 1/2 butter
- 1
Instructions:
1. Bake sweet potatoes until tender; peel and mash. Make sure all lumps are removed, straining if necessary.
2. Mix mashed sweet potatoes, eggs, sugar, salt, ginger, nutmeg, vanilla, cream or evaporated milk and melted butter together.
3. Pour into unbaked pie shell.
4. Bake at 400 degrees Fahrenheit for 50 minutes or until knife inserted one inch from edges of pie comes out clean.
Title: Sleepy Time Low-Fat Banana Muffins
Ingredients:
- 2 whole wheat pastry flour
- 1/2 salt
- 1 baking powder
- 2 bananas
- 1/3 applesauce
- 1/4 honey
- 1/2 milk
- soymilk
Instructions:
1. Preheat oven to 350°F
2. In a large bowl, combine the flour, salt, & baking powder.
3. In a blender, puree the bananas.
4. Add the applesauce, honey & milk.
5. Pour the banana mixture into the dry ingredients and stir until just moistened.
6. Line the muffins tins with paper muffin cups.
7. Pour in the batter.
8. Bake for 30 minutes or until tops are lightly brown and slightly springy.
9. Note: Make sure you use WHOLE WHEAT PASTRY FLOUR, or you'll produce golf balls, not muffins.
Title: chocolate peanut butter frosting
Ingredients:
- 1/4 milk
- 1/2 salt
- 1/3 vanilla
- 1 crunchy peanut butter
- 1 confectioners' sugar
- 2
- 3 1/2
Instructions:
1. Mix together crisco, coco, salt and vanilla.
2. Then stir in milk.
3. Add the peanut butter.
4. Mix together well.
5. Add con.
6. sugar one cup at a time.
7. Use more milk if needed.
8. Is better if it is thick.
Title: Pumpkin Oatmeal Chocolate Raisin Cookies
Ingredients:
- 3/4 canned pumpkin
- 1 sugar substitute
- 1/4 whole wheat flour
- 1/2 cinnamon
- 3/4 nutmeg
- 1 clove
- 1/4 oatmeal
- 1/4
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°F
2. Combine pumpkin, Splenda and maple extract in a mixing bowl.
3. Beat egg whites in a separate bowl then fold into pumpkin mixture.
4. Mix in flour and spices.
5. Mix in oatmeal, Raisinets and shredded coconut.
6. Use fingers to shape or drop cookies in spoonfuls onto Pam-sprayed cookie sheets, making sure to leave at least 1-inch between them.
7. Bake cookies for 13 minutes.
Title: Cherry Chocolate Slice
Ingredients:
- 100 baking chocolate
- 100 butter
- 50 flour
- 3/4 caster sugar
- 3 eggs
- 250 cherries
Instructions:
1. Preheat oven to 180°C.
2. Melt chocolate and butter by placing both in a heatproof bowl and standing over a pan of boiling water. Stir until melted and well combined. (I actually use the microwave on low for this step.)
3. Beat flour sugar and eggs until white and doubled in bulk, this will take about 5 minutes.
4. Add melted chocolate and beat together well.
5. Grease a lamington tin and scatter cherries over base of tin.
6. Pour chocolate mixture over the top and bake in preheated oven for 30-35 minutes, or until a skewer comes out clean when tested.
7. Remove from oven cool and cut into slices.
Title: Layered Cake
Ingredients:
- 1 chocolate chips
- 1 hot water
- 1/4 vanilla
- 3 butter
- 1
- 1/2
Instructions:
1. Put all ingredients into a food processer.
2. After all mixed.
3. Take the pound cake out of the refrigerater.
4. Slice in seven layers.
5. Put the frosting between the layers and on top of the cake.
6. Refrigerate.
Title: Ultra Moist Cheese Cupcakes
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 1/2 granulated sugar
- 2 eggs
- 1/2 sweetened condensed milk
- 8 Velveeta cheese
- 1/2 cheddar cheese
- 1/2
Instructions:
1. In a large bowl, combine flour, baking powder and salt.
2. In a medium bowl, beat butter, sugar, eggs and extract.
3. Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.).
4. Add in grated Velveeta and blend well.
5. Put in muffin cups 3/4 cup full only.
6. Top with grated cheddar cheese.
7. Bake in 350 oven for 20-25 minutes.
8. Stays moist for 1 week in room temperature (covered in tight lid container).
Title: Nancy's Prayer Bars
Ingredients:
- 1/2 butter
- 4 powdered sugar
- 1/2 egg
- 1 vanilla extract
- 1 -2 graham crackers
- 1/2 coconut
- 2 butter
- 1 vanilla
- 1/4 vanilla pudding mix
- 3 powdered sugar
- 1
- 2
- 1
Instructions:
1. For the first layer:.
2. Melt butter and cocoa together over hot water(double boiler) or in a saucepan over very low heat.
3. Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat.
4. Set aside.
5. Mix nuts,crumbs and coconut if desired and add to first mixture.
6. Mix well and press into a 13x9 pan.
7. Chill for about 30 minutes.
8. For the second layer:.
9. Melt butter, cream and vanilla.
10. Add pudding mix and cook for one minute, stirring constantly.
11. Remove from heat and add powdered sugar.
12. Blend and spread over first layer.
13. For the third layer:.
14. Melt Hershey's Chocolate Bar and spread carefully over the top.
15. Chill for 30 minutes.
16. Bring to room temperature before cutting into 2 inch squares*this helps to prevent crumbling.
17. Store in refrigerator until ready to serve.Makes approx 60 bars.
18. *****Cook time is actually chilling time****.
Title: White Chocolate Mousse Tarts
Ingredients:
- 2 graham cracker pie crusts
- 1 white chocolate baking squares
- 1 sweetened condensed milk
- 1/2
- 2
Instructions:
1. In saucepan over low heat melt chocolate with condensed milk.
2. Stir in extract.
3. Cool to room temperature.
4. Fold in whipped cream.
5. Spoon into crust.
6. Chill 4 hours.
7. Serve with fresh fruit.
Title: Coiled Apple Pistachio Strudel
Ingredients:
- 8 phyllo pastry
- 1/4 butter
- 1 icing sugar
- 5 apples
- 2/3 all-purpose flour
- 3 liquid honey
- 3 lemon rind
- 1 lemon juice
- 1 ground cardamom
- 1/4
Instructions:
1. Move oven rack to bottom third.
2. Preheat oven to 425°.
3. Centre a 9" springform pan on a square of tinfoil. Press foil firmly onto the to side of pan, around the inside. Set aside.
4. FILLING:.
5. in bowl, toss together apples, pistachios, flour, honey, lemon rind, lemon juice, and cardamom.
6. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towl to prevent drying out. Brush lightly with some of the butter. Top with second phyllo sheet, brush again.
7. Spread one-quarter of the filling in a strip along one long edge of the phyllo, leaving a 1" border at the bottom and sides.
8. Fold short edges up over filling, and roll up firmly; brush lightly with butter.
9. Place roll, seam-side down, around inside edge of prepared pan. Repeat with remaining ingredients to make 3 more rolls, fitting each into pan to make spiral to cover the bottom (inside) of pan.
10. Bake in bottom third of 425° oven for 15 minutes. Reduce heat to 375° and bake until golden brown and crisp; about 50 minutes. Remove from oven.
11. Let cool in pan on rack for 15 minutes. Run knife around edge of strudel to loosen. remove side of springform pan. transfer to cake plate.
12. Sprinkle with icing sugar. Serve .
13. (You can also do a partial make-ahead. Store at room temperature for up tp 4 hours. Reheat in 355° oven for 20 minutes. Sprinkle with icing sugar. Serve.).
Title: Sheila's Decadent Cake
Ingredients:
- 1 sour cream
- 8 vanilla instant pudding mix
- 1 eggs
- 3 water
- 1/2 pecans
- 1/2 German chocolate
- 6 butter
- 1/2 cream cheese
- 4 powdered sugar
- 1/2 pecans
- 8 vanilla
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix together the cake mix, sour cream, pudding mix, eggs, oil, and water-beat with electric mixer until smooth.
3. Fold-in chocolate chips, pecans, and grated German chocolate and stir well (leave a small amount of the German chocolate to sprinkle on top of cake).
4. Pour batter into a greased and floured 9x13 baking pan and bake for 45 minutes.
5. ICING:
6. Cream together butter and cream cheese with electric mixer.
7. Add sugar and vanilla and mix well then; fold-in pecans.
8. Let cake cool completely before icing.
9. Top with grated German chocolate.
Title: Strawberry Magic Cake
Ingredients:
- 1 mini marshmallows
- 1 eggs
- 3 water
- 1/3 strawberry Jell-O gelatin dessert
- 1 1/3 frozen sliced strawberries
- 1 cold water
- 1 Cool Whip
- 2/3
- 8
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare cake mix according to box directions.
3. Spread the marshmallows evenly over the bottom of a greased 9x13 pan.
4. Spread the prepared cake mix over the marshmallows.
5. Sprinkle the Jell-O powder over all.
6. Spoon berries here & there over the Jell-O.
7. Drizzle the water over all. DO NOT STIR!
8. Bake in preheated oven for about 55 minutes at 350°F
9. Allow to cool & serve with Cool Whip.
Title: Strawberry Rhubarb Crisp in Instant Pot
Ingredients:
- 3/4 sugar
- 2 flour
- 1/2 ground nutmeg
- 1 ground cinnamon
- 5 strawberries
- 4 rhubarb
- 2 butter
- 4 rolled oats
- 1 salt
- 1/2 brown sugar
- 1/4 flour
- 1
- 1/3
Instructions:
1. In large bowl, mix together sugar, flour, cinnamon, nutmeg.
2. Fold in rhubarb, strawberries, and orange peel.
3. Let mixture sit while you prepare the streusel topping.
4. Place the rest of the ingredients into a bowl and use a pastry cutter to cut in the cold butter.
5. Spoon the fruit mixture into the ramekins.
6. Sprinkle streusel topping over the top.
7. Put 1 cup water and the trivet into your Instant Pot.
8. Cook on high pressure for 8 minutes. Let release on natural release for 8 minutes. Then do a quick release and if you'd like a little browning on the top, put the ramekins under the broiler for a few minutes before serving.
9. Alternately, bake on 375 for 30 minutes in ramekins or 45 minutes if in a pan.
Title: Blushing Peach Dessert
Ingredients:
- 1/2 port wine
- 1/2 red currant jelly
- 1 sugar
- 1/4 cinnamon
- 1 brandy
- 10 -12
- 1/3
- 1/2
Instructions:
1. Combine port, red currant jelly, sugar, cinnamon and 1/2 cup peach syrup from the can in a heatproof pan or dish. Heat slowly, stirring constantly, until bubbling.
2. Carefully add the drained peach slices and scatter the cherries over the top; heat through and simmer for a few minutes.
3. Combine brandy and bitters and pour carefully over the peaches, allow to warm for 1 min and then ignite and allow to flame, shaking gently, until all alcohol is evaporated and flames subside.
4. Serve hot over scoops of ice-cream.
Title: Sticky Toffee Pudding Cakes
Ingredients:
- 2 golden brown sugar
- 1/2 unsalted butter
- 2 dark rum
- 2 brandy
- 7 pitted dates
- 1 water
- 1 vanilla extract
- 1 baking soda
- 1 2/3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 1/3 sugar
- 1/4 unsalted butter
- 1 egg
Instructions:
1. For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted.
2. (mixture will be grainy).
3. Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes.
4. Cool slightly.
5. Whisk in rum.
6. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving) For cakes; combine dates and 1 cup water in a medium saucepan; boil until dates are soft, about 2 minutes.
7. Transfer mixture to a large bowl; cool to room temperature, stirring occasionally, about 30 minutes.
8. Stir in vanilla and baking soda.
9. Preheat oven to 350*F.
10. Butter and flour 10 muffin cups from 1 standard 12 cup muffin pan.
11. Whisk flour, baking powder and salt in a medium bowl to blend.
12. using electric mixer, beat sugar and butter in large bowl to blend.
13. Beat in egg.
14. Add dry ingredients in 3 additions, alternating with date mixture in 2 additions, beating to blend after each addition.
15. Divide batter among prepared muffin cups.
16. Bake cakes until brown and tester comes out clean, about 25 minutes.
17. Cool cakes in pan on rack 10 minutes.
18. Turn out onto a baking sheet.
19. Spoon 2 TBS of warm toffee sauce over each warm cake.
20. Let cool completely.
21. (Can be made 1 day ahead. cover with foil and refrigerate).
22. Preheat oven to 350*F.
23. Reheat cakes on sheet until warm, about 10 minutes.
24. Put on serving plates.
25. Drizzle with remaining warm toffee sauce.
26. Serve with whipped cream.
Title: Sugar Free Banana Bread Crumble
Ingredients:
- 2 bananas
- 2 apples
- 1/2 sugar substitute
- 1 raisins
- 1 cinnamon
- 1 cornstarch
- 1 water
- 2 oatmeal
- 1/2 flour
- 1/4 margarine
- 1/4 walnuts
- 1 cinnamon
- 1 sugar substitute
- 2
Instructions:
1. Preheat over to 350 degrees.
2. Combine filling ingedients except for bananas, cornstarch and water in a pot. Cook over medium heat for 5 to 8 minutes until apples are slightly soft. Then add sliced bananas.
3. Dissolve cornstarch in water and then add to filling. Bring to a boil and then remove pot from the heat.
4. Fully combine all ingredients for topping in a small bowl.
5. Divide the filling between 4 greased ramekins or put it all into a greased baking dish. Sprinkle crumb topping over the filling.
6. Bake for 20 minutes.
Title: Serenity's Pumpkin Cake
Ingredients:
- 1 boiling water
- 1 currants
- 1/2 raisins
- 3/4 butter
- 1/4 honey
- 2 molasses
- 1 eggs
- 1 vanilla extract
- 2 pumpkin
- 1 pumpkin puree
- 2/3 whole wheat pastry flour
- 1 powdered milk
- 1/4 salt
- 4 baking soda
- 1 baking powder
- 1/4 cinnamon
- 1/4 ground cloves
- 1/4 allspice
- 1/2 nutmeg
- 1 milk
- soymilk
- walnuts
- pecans
Instructions:
1. Soak raisins/currants hello in boiling water for about 15-20 minutes, or until most of the water has absorbed.
2. Preheat oven to 350F and grease and flour a bundt pan, tube pan or layer pans.
3. Cream butter with honey and molasses until light and fluffy.
4. Beat in eggs and vanilla then beat in the pumpkin.
5. In a seperate bowl, sift together flour, soy flour, milk powder, salt, soda, powder and the spices.
6. Drain any remaining liquid from the raisins/currants and toss with a fork in 1 cup of the flour mixture to coat.
7. Add the rest of the flour mixture to the pumpkin mixture, alternating with the milk, stirring after each addition.
8. Fold in the floured raisins/currant and nuts.
9. Pour batter into prepared pan and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for about 10 minutes, then remove to a cooling rack to cool completely.
Title: Fattigman
Ingredients:
- 6 salt
- 1/2 butter
- 1/3 granulated sugar
- 1 flour
- 1/3 ground nutmeg
- 2 1/4 lemon rind
- 1/4 confectioners' sugar
- 1
Instructions:
1. Beat together egg yolks and salt until thick and light.
2. Beat in light cream, sugar and butter.
3. Sift together flour and nutmeg. Add to egg yolk mixture with lemon rind.
4. Mix well, then chill 1 hour.
5. Roll out 1/4 of the dough at a time, keeping the remaining dough chilled.
6. Roll 1/16 inch thick. Cut in 1 1/2-inch wide strips. Cut diagonally at 4-inch intervals. Make 1 inch slit lengthwise in center of each piece.
7. Slip one end through the slit. Fry a few at a time in deep fat (350 degrees F) for 1 to 2 minutes or until golden.
8. Remove from fat with a slotted spoon. Drain on paper towels.
9. Sprinkle with confectioners' sugar. Store in an airtight container.
Title: Pumpkin Pie With Pecan Praline Topping
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 1/2 salt
- 1/2 unsalted butter
- 1/3 buttermilk
- 2 canned pumpkin
- 1/2 light brown sugar
- 1/4 granulated sugar
- 4 pumpkin pie spice
- 1/4 salt
- 1 1/2 heavy cream
- 2 eggs
- 1 pure vanilla extract
- 2 light brown sugar
- 1/2 unsalted butter
- 6 heavy cream
- 3 salt
- 1/4 pure vanilla extract
- 1 pecans
- 3/4 fresh cranberries
- 1/2 pecans
Instructions:
1. For crust, in a medium bowl whisk together flour,sugar,and salt. Using your fingers ( or a potato masher), quickly work cold, cubed butter into flour mixture (some butter pieces will be the size of oat flakes; some will be the size of peas). Create a well in mixture; pour in cold buttermilk. Using a fork, bring dough together. Try to moisten all the flour bits. Add a bit more buttermilk if necessary (you want mixture to be shaggy and moist but not outwardly wet).
2. on a lightly floured work surface dump out dough mixture. Gently knead into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
3. On a well floured surface roll crust 1/2 inch thick and about 12 inches in diameter. Transfer to a pie pan. Trim edge almost even with the edge of pan. Fold edges under; crimp with fingers or a fork. Cover with plastic wrap; refrigerate at least 30 minutes and a max of 3 hours.
4. Place rack in center of oven; preheat to 425 degrees F.
5. for filling, in a medium saucepan cook pumpkin, sugars, spice and salt over medium heat until mixture begins to bubble. Cook 5 to 7 minutes, stirring frequently. (Mixture will become fragrant, and some of the water in the pumpkin will cook off.).
6. Remove from heat; transfer to a medium bowl. Stir in heavy cream. Stir in eggs and vanilla; whisk until thoroughly combined. Transfer mixture to prepared crust; bake 15 minutes. Reduce oven to 350 degrees F; cook 40-50 minutes more or until pie no longer jiggles in center.
7. Meanwhile, for pecan praline topping, in a medium saucepan combine brown sugar, butter, cream and salt over medium-low heat. Bring to a simmer; cook 3-5 minutes. Remove from heat; stir in vanilla, pecans, and cranberries, if desired. Let rest until pie comes out of oven.
8. Remove pie ; cool 30 minutes.
9. Check to see that praline topping is still pourable. If it has hardened too much, heat over low heat until pourable. Pour praline mixture over warm pie. Cool completely before serving.
Title: Strawberry Roly-Polies
Ingredients:
- 1 sugar
- 3 fresh strawberries
- 1/4 - 1/3
- 1
- 12
Instructions:
1. Heat oven to 375°F Grease cookie sheet with shortening or spray with cooking spray. Unroll dough; separate into 12 breadsticks. Stretch each breadstick until about 9 inches long.
2. Unroll all fruit snack rolls. With scissors, cut each evenly into 4 (about 8-inch-long) pieces. Place 1 piece on each breadstick. Roll up each breadstick, coiling dough into spiral shape; press ends to seal. Place sugar in shallow dish. Brush top and side of each coil with beaten egg white; roll in sugar. Place sugar side up on greased cookie sheet.
3. Bake at 375°F for 11 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Cool 5 minutes. Serve warm with strawberries and orange slices.
Title: The World's Greatest Fruitcake
Ingredients:
- 2 all-purpose flour
- 4 baking powder
- 1 1/2 salt
- 2 butter
- 1 1/2 margarine
- 1 brown sugar
- 1 granulated sugar
- 1/2 eggs
- 4 sherry wine
- 1/2 vanilla extract
- 1 corn syrup
- 1/3 brandy
- 3
Instructions:
1. Preheat oven to 300°F.
2. Line the bottom of a 9" springform pan with a double thickness of waxed paper; grease paper.
3. Combine the candied fruits and nuts in a large bowl; sift flour, baking powder and salt over fruit mixture and toss lightly.
4. In another bowl, cream butter and sugar together until fluffy.
5. Add eggs, one at a time.
6. Blend in brandy and vanilla; fold into fruit mixture.
7. Spoon into prepared pan, spreading evenly.
8. Bake for three hours or until the cake tests done.
9. Let cool completely in pan on wire rack; loosen around edge with a knife and turn out onto rack.
10. Peel off paper.
11. Wrap cake with a cheesecloth and sprinkle with brandy or sherry.
12. Place in a plastic bag and seal.
13. Pack in a metal tin with tight fitting lid; allow to ripen for at least four weeks.
14. To serve: Remove cheesecloth and place on a serving plate.
15. Spoon brandy glaze over the top and garnish with thin slices of candied fruit, if desired.
Title: Cookies
Ingredients:
- 1 margarine
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 2 oatmeal
- 2 coconut
- 1/4
Instructions:
1. Cream margarine, sugar and brown sugar.
2. Add eggs and vanilla.
3. Beat and add flour, soda, baking powder and salt.
4. Mix well.
5. Blend in remaining ingredients and roll dough into size of walnuts.
6. Bake for 12 minutes at 350.
Title: Judith's Rice Cream Delight
Ingredients:
- 1 butter
- 1 water
- 1 rice
- 4 milk
- 3 sugar
- 1/2 salt
- 1 cinnamon stick
- 1/2 heavy whipping cream
- 1 vanilla
- 2
Instructions:
1. In a double boiler, heat butter, water and rice to boiling.
2. Reduce heat and simmer uncovered for 12 minutes or until all the water is absorbed.
3. Stir into the rice, the milk, salt, sugar and cinnamon stick.
4. Heat to boiling the reduce heat, cover and simmer for 1 hour.
5. Remove from heat; Remove cinnamon stick and add almonds.
6. Cool and let rest.
7. Chill at least 2 hrs. at room temperature; covered with plastic wrap (not to form skin) before folding in whipping cream; otherwise the cream will deflate and you'll have soup!
8. Whip cream with vanilla and fold into cooled rice mixture.
9. Keep cold before serving.
10. Serve with warm raspberry syrup on top.
Title: Sarah's Ranger Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1/2 salt
- 2 vanilla
- 2 flour
- 2 white sugar
- 1 baking soda
- 1 eggs
- 2 oatmeal
- 2 coconut
- 1
Instructions:
1. Cream shortening, sugars, eggs and vanilla.
2. Mix in all dry ingredients, except corn flakes.
3. Add corn flakes last and mix lightly.
4. Scoop onto a greased cookie sheet.
5. Bake at 375 degrees for 10 minutes.
6. Do not over bake.
Title: West Indian Bread Pudding
Ingredients:
- 5 golden raisin
- 1/3 banana
- 1 honey
- 1/4 honey
- 2 skim milk
- 1 1/4 egg substitute
- 1 nutmeg
- 1/4 vanilla extract
- 1
Instructions:
1. Combine the bread cubes and raisins.
2. In a separate bowl, combine the remaining ingredients, and pour over the bread cubes.
3. Stir gently to mix, and let the mixture sit for 10 minutes.
4. Coat a 1 1/2 quart casserole dish with nonstick cooking spray.
5. Spread the bread mixture evenly in the dish, and bake at 350 degrees for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean.
6. Let stand for 10 minutes.
7. Serve warm, and refrigerate any leftovers.
Title: Pumpkin Muffins
Ingredients:
- 2 eggs
- 1 sugar
- 1 canned pumpkin
- 3/4 olive oil
- 1/4 water
- 1 flour
- 1 baking soda
- 3/4 salt
- 1/2 baking powder
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 ground cinnamon
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl.
3. Stir together flour, baking soda, salt, baking powder, and spices in a separate bowl.
4. Add dry ingredients to wet, and stir to blend.
5. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups.
6. Bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove from pan right away.
Title: Munchy Crunch Cookies
Ingredients:
- 1 brown sugar
- 1 unsweetened applesauce
- 1 vanilla extract
- 1 flax seed meal
- 1 cream of tartar
- 1/4 tapioca flour
- 1 sorghum flour
- 1 salt
- 2 baking soda
- 1/2 sunflower seeds
- 1 rice
- 1 rolled oats
- 1/4 rice
- 1 1/2
- 1
- 2/3
Instructions:
1. Preheat oven to 350° (180°C, or gas mark 4).
2. With a mixer, combine the sugars, applesauce, oil, vanilla, and flax meal. Add the cream of tartar and the next 5 ingredients (through baking soda) and mix well. Stir in the sunflower seeds, cereal, and oats. Stir in the chocolate chips, if desired.
3. Drop dough by rounded tablespoon on a baking sheet, about 6 cookies per baking sheet. Bake for about 20 minutes, or until golden around the edges. Let cool 1 minute on baking sheet before removing with a spatula to a flat surface to cool completely.
Title: Soy Chocolate Raspberry Brownies
Ingredients:
- 1/2 flour
- 1/2 baking powder
- 1/4 eggs
- 2 sugar
- 1 soy margarine
- 3 chocolate chips
- 1/3
- 1/4
Instructions:
1. Preheat the oven to 350F and lightly grease an 8-inch round or square cake pan,.
2. In a mixing bowl, combine the wheat flour and soy flour and baking powder and set side.
3. In an electric mixer, cream the eggs and sugar until smooth.
4. In a double boiler over medium heat, melt the margarine and chocolate chips, stir until smooth, and remove from heat.
5. Add the chocolate mixture to the egg mixture a little at a time, and continue to beat.
6. Slowly incorporate the flour into the liquid mixture. Beat slowly, and gradualy increase speed until well combined.
7. Fold in the jam and pour in the prepared cake pan.
8. Bake for 30 minutes. Let cool before removing.
9. Brownies can be stored in an airtight container for 3 days.