lumicero/recipes-ing2inst huggingface dataset:
Title: Sprinkles Strawberry Cupcakes Recipe
Ingredients:
- 2/3 frozen strawberries
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 coarse salt
- 1/4 pure vanilla extract
- 1 unsalted butter
- 1/2 sugar
- 1 egg
- 1
- 2
Instructions:
1. Preheat oven to 350°F Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Title: Ginger Crinkles Cookies
Ingredients:
- 2/3 canola oil
- 1 sugar
- 1 egg
- 4 molasses
- 2 flour
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1 ginger
Instructions:
1. Mix ingredients well.
2. Form in very small balls and roll in sugar.
3. Place about 2 1/2 inches apart on cookie sheet.
4. Bake 350- 375° about 8 minutes.
5. They are great to freeze and can be eaten as soon as they are removed from the freezer.
Title: Ww 4pt Peanut Butter Fluff Dessert
Ingredients:
- 1 pudding
- 2 skim milk
- 3 Cool Whip
- 1/2
- 1
Instructions:
1. Make pudding with 2 C cold skim milk as directed on the package.
2. In microwavable dish, heat peanut butter until it just starts to melt.
3. Stir melted peanut butter into the pudding mix until well blended.
4. Fold in whipped topping to make the pudding mixture fluffier.
5. Seperate into 4 serving dishes.
6. Refridgerate until ready to serve covered with plastic wrap.
7. Sprinkle toffee bits evenly over 4 servings.
8. * Cooking time is cooling time.
Title: Cookie Nuggets
Ingredients:
- 1 honey
- 35 strawberries
Instructions:
1. Preheat oven to 350 degrees. Grease cookie sheets.
2. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
3. Meanwhile, place crackers in resealable plastic food storage bag; seal bag. Crush crackers with rolling pin until fine crumbs form. Reserve 1/2 cup crumbs.
4. Add remaing crumbs to dough in bowl; beat at medium speed of electric mixer until well blended. Shape 2 rounded teaspoonfuls of dough into oval; flatten slightly. Roll in reserved crumbs; place on prepared cookie sheets. Pinch in sides of oval to make cookie resemble chicken nugget. Repeat with remaingin dough and crumbs.
5. Bake 8 to 10 minutes or until set. Cool on cookie sheets 10 minutes. Remove to wire rack; cool completely.
6. Serve cookies with honey and jam for dipping.
Title: Rugula
Ingredients:
- 1 sour cream
- 1/2 butter
- 2 flour
- 1 salt
- 1/2 sugar
- 1 pecans
- 1 walnuts
- cinnamon
Instructions:
1. Mix dough first 4 ingredients and roll into about 8 small balls, refrigerate overnight.
2. Next day, preheat oven to 375, take out one ball at a time, keep remainer in refrigerator, roll out dough on floured surface.
3. cut into triangles add small amount of sugar and nut mixture, roll up like crescents.
4. bake on ungreased cookie sheet about 20 minutes.
5. add touch confectioners sugar for garnish.
6. freezes great!
Title: Rainbow Cookie Cake
Ingredients:
- 1 cream cheese
- 8 butter
- 3 vanilla
- 1/2 confectioners' sugar
- 2 1/2 strawberries
- 1 1/2 clementine
- 1 pineapple
- 1 kiwi
- 1 blueberries
- 1 blackberry
- 1
Instructions:
1. Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
2. Add cream cheese and butter to a stand mixer and whip until combined.
3. Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
4. Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
Title: Sour Cream Chocolate Dessert
Ingredients:
- 8 sour cream
- 1/2 powdered sugar
- 1 chocolate pudding
Instructions:
1. mix sour cream and powdered sugar. Spread 1/3 over crust.
2. layer pudding on top.
3. Layer last 2/3 sour cream mixture.
4. chill.
Title: Chocolate Patè With Cranberry Coulis
Ingredients:
- 1 1/2 jellied cranberry sauce
- 3/4 cranberry juice cocktail
- 1 lime juice
- 1 1/2 heavy cream
- 1 corn syrup
- 12 butter
- 1/3 margarine
- 1/4 vanilla extract
- 1
Instructions:
1. TO MAKE CRANBERRY COULIS:
2. Puree all ingredients in a blender or food processor until smooth.
3. Chill. Makes 1 3/4 cups.
4. TO MAKE PATE:.
5. Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.
6. Combine 1/4 cup cream with egg yolk; set aside.
7. Combine chocolate, corn syrup and butter or margarine in a medium saucepan.
8. Cook over low heat until melted, stirring frequently.
9. Remove from heat. Add cream mixture to saucepan.
10. Cook 1 minute over medium heat, stirring constantly.
11. Let cool to room temperature.
12. Beat remaining cream with vanilla in a small mixing bowl until soft peaks form.
13. Use a rubber scraper to gently mix the chocolate into the whipped cream.
14. Pour into pan. Cover with plastic wrap.
15. Refrigerate overnight or freeze 3 hours.
16. Spoon some Cranberry Coulis on a dessert plate.
17. Place a slice of Chocolate Pate on plate. Garnish with whipped cream.
Title: Coke Cake
Ingredients:
- 1 3/4 sugar
- 2 flour
- 3 baking soda
- 1 eggs
- 2 butter
- 1 vanilla
- 1 buttermilk
- 1/2 powdered sugar
- 1 butter
- 3
- 2 1/4
- 6
- 4 1/2
Instructions:
1. Preheat oven to 350. Grease and flour a 13x9 pan. Combine all ingredients except coke. Mix well then add coke. Bake for 30-40 minutes.
2. Mix all ingredients for the icing then pour over cooled cake.
Title: Peach Brown Betty
Ingredients:
- 1 butter
- 3 light brown sugar
- 1/2 salt
- 1 cinnamon
- 1/2
Instructions:
1. Place the peaches and bread crumbs in a bowl. Add the butter, sugar, salt, cinnamon, and lemon juice and mix well.
2. Pour into a greased casserole. Bake at 350 degrees until lightly browned, about 25-30 minutes.
Title: Chocolate Amaretto Bundt Cake
Ingredients:
- 2 sugar
- 4 butter
- 1/2 margarine
- 2 eggs
- 1 egg substitute
- 1/4 vanilla
- 1/2 Amaretto
- 2 soymilk
- 1/2 all-purpose flour
- 3 salt
- 1 baking soda
Instructions:
1. Pre-heat oven to 350°F.
2. Mix sugar, butter, oil.
3. Add eggs, vanilla, amaretto and buttermilk, Mix until blended.
4. In a separate bowl, blend flour, salt, cocoa and baking soda.
5. Combine wet and dry ingredients, blending until smooth either with whisk (about 5 min) or electric mixer (about 3 min).
6. Pour into greased & floured bundt pan, and bake for 50 min or until toothpick inserted in the middle comes out clean.
7. Let cool at least 5 minutes before carefully unmolding.
8. Dress as you like, whether sprinkled with icing sugar, or drizzled with icing and sprinkled with chopped almonds.
9. Enjoy!
Title: Chocolate Fondant
Ingredients:
- 1/2 heavy cream
- 2 unflavored gelatin
- 1 salt
- 1 white corn syrup
- 3 real butter
- 3 vanilla
- 2 powdered sugar
- 1/2 - 1
- 3 1/2 - 4
Instructions:
1. Mix cream and gelatin, allow to firm up (3-5 min.). Set on double boiler with simmering water. Add salt and allow gelatin to melt. Add corn syrup, butter, glycerin and vanilla. Cook over simmering water until butter is almost melted. Remove from heat and allow to cool to luke warm. In large mixer bowl place desired amount of cocoa and 2 lbs. of powdered sugar. Pour liquid through strainer into sugar and cocoa. Stir by hand until partially mixed. Attach to mixer using dough hook mix on low until sugar is combined. Add small amounts of powdered sugar (1 cup?) mixing until fondant wraps around hook. Place fondant on surface that is heavily dusted with powdered sugar. Knead until smooth. Have ready some plastic wrap painted with cooking oil. Wrap fondant in oiled.
2. wrap, wrap again, then place in ziploc bag or other air tight container. Allow to rest overnight.
3. If you want to make white chocolate fondant, chop up white chocolate and add with corn syrup. Always strain liquid.
4. This fondant can be made any flavor, just leave out chocolate, add your flavor with the corn syrup and adjust pioneered sugar to get the proper consistency.
Title: No-Cook Matzoh Cake
Ingredients:
- 7 butter
- 1/2 brown sugar
- 7 cocoa powder
- 2 raisins
- 2 sweet red wine
- 1
Instructions:
1. Crumble the matzohs.
2. Add brown sugar, cocoa and soaked raisins to the melted, slightly cooled butter.
3. Add this to the crumbled matzohs. Mix well.
4. Divide the "batter" into two 9-inch springforms or aluminum forms.
5. Press the batter in order to get a flat and smooth surface.
6. Refrigerate for several hours.
Title: Almond Bark Buttercream Frosting
Ingredients:
- 6 vanilla
- 3 -4 butter
- 3/4 powdered sugar
- 1/4
Instructions:
1. In a small saucepan, melt candy coating over low heat, stirring constantly.
2. Remove saucepan from heat.
3. Stir in liqueur. Cool 30 minutes.
4. In small bowl, combine butter and powdered sugar, beat until light and fluffy.
5. Gradually beat in cooled candy coating mixture until smooth.
Title: Mango Creamy Pie
Ingredients:
- 2 all-purpose flour
- 1/2 powdered sugar
- 3/4 butter
- 8 cream cheese
- 1/2 sugar
- 1 vanilla
- 8 Cool Whip
- 2 unflavored gelatin
- 1 cold water
- 1 boiling water
- 4 lemon juice
- 1 sugar
- 4 -5 mangoes
Instructions:
1. CRUST: Mix flour and sugar. Cut in butter using two knives until crumbly. Press into a 9x13 rectangular pan. Bake at 350 C for 20-25 minutes. Cool.
2. FILLING: Mix cheese and sugar. Add vanilla and mix until smooth. Fold in Cool Whip and spread over crust. Chill.
3. TOP LAYER: Sprinkle gelatin over cold water. Add boiling water, sugar, and lemon juice. Mix until gelatin cools. Add mango. Chill until slightly firm (approx 45 minutes -- don't overdo it! It should still be pretty liquidy). Pour and spread evenly over cream cheese layer. Chill at least 2 hrs or overnight.
Title: Dried Apricot Pie
Ingredients:
- 3 dried cranberries
- 1 golden raisin
- 1/2 dark brown sugar
- 1 walnuts
- 1 unsalted butter
- 1 vanilla extract
- 1/2 cinnamon
- 1/2 salt
- 2
- 1/2
- 1/4
- 2
Instructions:
1. Place apricots, cranberries and raisins in a large saucepan; cover with water to a depth of 2 inches. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer 5 minutes. Drain and cool 15 minutes. Preheat oven to 350°F
2. Combine egg and egg yolk, brown sugar, walnuts, butter, vanilla, cinnamon and salt. Stir in dried fruit mixture.
3. Line pie plate with crust; pour in filling and smooth to the edges. Cut second crust into strips; form lattice over pie filling.
4. Bake about 1 hour, or until browned and bubbly. Cool on a wire rack at least 1 hour before serving.
Title: Finnish Gingersnaps
Ingredients:
- 1/2 molasses
- 1/2 dark corn syrup
- 1/2 brown sugar
- 1/2 butter
- 1 margarine
- 1 heavy cream
- 3 - 3 1/2 ginger
- 1 cinnamon
- 1/2 flour
- baking powder
- salt
Instructions:
1. In a large bowl, beat together molasses, brown sugar and butter until mixture is smooth.
2. Add cream, ginger, cinnamon, flour, baking powder, salt (if using).
3. Continue beating until dough is stiff.
4. Chill dough.
5. Roll out small portions of dough to 1/4-inch thickness.
6. Cut into 3-inch rounds (or if you prefer other shapes).
7. Bake in 375-degree F oven for 8-10 minutes.
8. Be careful--do not overbrown these cookies.
Title: Low Sugar Low Fat Cream Cheese Frosting
Ingredients:
- 2 fat free cream cheese
- 1/2 Splenda sugar substitute
- 1/2 confectioners' sugar
- 2 margarine
- 2 vanilla extract
- 1 -2
Instructions:
1. Let the Cream Cheese and the Butter reach room temperature.
2. Next, Beat all ingredients until smooth and creamy.
3. Icing cake/ cupcakes or drizzle over a Bundt cake.
4. The Cake with this Icing should be refrigerated because of the Cream Cheese if there are any leftovers.
Title: Chocolate Cake & Frosting - Easy and Delicious
Ingredients:
- 1/2 butter
- 1/2 shortening
- 4 cocoa powder
- 1 water
- 2 sugar
- 2 flour
- 2 eggs
- 1/2 butter
- 1 baking soda
- 1 vanilla
- 1/2 butter
- 4 cocoa powder
- 6 milk
- 1 soymilk
- 1 powdered sugar
- vanilla
Instructions:
1. Beat two eggs.
2. Place 1 stick butter, 1/2 cup shortening, 4 tbsp cocoa, 1 cup water in pot
3. Bring to boil.
4. Place flour and sugar in large bowl
5. Add boiled mixture and eggs; stir.
6. Add 1 stick butter, baking soda and vanilla to cake batter; stir until butter is melted.
7. Pour into 8x11-inch pan.
8. Bake at 375°F for 30 minutes or until done.
9. Frosting:
10. Place 1 stick butter, cocoa powder, milk in pot; bring to boil.
11. When it starts to boil, add vanilla and powdered sugar.
12. Mix together and pour over cake while both cake and frosting are WARM!
13. Enjoy.
Title: Brownie Heart Cake
Ingredients:
- 1 1/2 brown sugar
- 3/4 butter
- 1 vanilla
- 3 eggs
- 3/4 all-purpose flour
- 1/2 salt
- 1/4 white chocolate
- 3/4 butter
- 1/4 sour cream
- 1
- 1/2
Instructions:
1. CAKE: Grease 5 cup heart shaped pan; dust with unsweetened cocoa
2. powder and set aside. In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition.
3. Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended.
4. Stir in nuts; spread in prepared pan.
5. Loosely cover tip of heart with foil to prevent from drying out. Bake in 350xF oven for 35 to 40 minutes or until just barley firm to the touch.
6. Let cool in pan for 10 minutes; turn out onto rack and let cool completely.
7. FROSTING: In top of double boiler over hot, not boiling, water, melt white chocolate with butter.
8. (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.) Remove from heat and let cool slightly; stir in sour cream until smooth and blended.
9. Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake. GARNISH: Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge.
Title: Oats Whole Wheat Maple Syrup Molasses Cookies
Ingredients:
- 1 baking powder
- 1/4 baking soda
- 1/4 cinnamon
- 1/4 oats
- 1/2 butter
- 2 egg
- 1 maple syrup
- 3 molasses
- 2 vanilla extract
- 1/2 salt
- 1/8
Instructions:
1. Preheat oven at 350 degrees.
2. cream the butter and egg until creamy.
3. add maple syrup and molasses and vanilla extract and mix well.
4. in another bowl, combine whole wheat flour, oats, salt, baking powder and baking soda.
5. Stir in the dry ingredient into the butter mixture and mix well (not too long, just stir until the flour can not be seen).
6. Bake for 12 to 15 minutes.
7. remove from the oven and let them stay in the pan for 5 minutes then let cool on wire rack.
8. store in airtight container.
Title: Cherry Coconut Dump Cake
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 butter
- 1/4 butter
- 1/2 coconut
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees (325 degrees for glass pan).
2. In a 9x13 pan, dump in cherry pie filling if using add almond extract and stir together.
3. Empty entire can of crushed pineapple on top of cherries (no need to stir).
4. Sprinkle cake mix evenly over top of fruit layers, do not stir.
5. Dot with ¼ cup cut up butter.
6. Pour ½ cup melted butter over top of cake mix.
7. If using, sprinkle coconut and pecans over top of cake.
8. Bake for one hour or until tester comes out clean.
Title: Apple Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 vanilla
- 1 self-rising flour
- 3 apples
- 3 cinnamon
- 1 pumpkin pie spice
- 1 light brown sugar
- 1 butter
- 1 milk
- 3/4
- 1/4
Instructions:
1. Beat together first 4 ingredients.
2. In seperate bowl mix flour and spices.
3. Gradually stir in flour mixture to egg mixture.
4. Add apples and nuts.
5. Bake at 350 degrees 50 minutes for 13" X 9" pan.
6. Topping:.
7. In small saucepan on stove, bring all 3 ingredients to boil.
8. Cook 3 minutes, Stirring frequently.
9. With end of wooden spoon punch holes in baked cake.
10. Pour hot topping over warm cake.
11. Top with chopped nuts if desired.
Title: Olive Garden Apple Carmelina
Ingredients:
- 3/4 flour
- 5 butter
- 1/4 salt
- 1/2 light brown sugar
- 1/4 sugar
- 2 sliced apples
- 1/2 sugar
- 1/2 apple pie spice
- 1/4 brown sugar
- 1/4 flour
- 1/4 salt
Instructions:
1. Mix apples, 1/2 cup sugar, apple pie spice, 1/4 cup brown sugar, salt, and flour together, stir well. Pour into a lightly buttered 8" x 8" baking dish.
2. Place the topping ingredients together in a bowl. Mix the flour, salt, sugars and blend well. Add and work in the softened butter to the topping ingredients. Mixture should look like coarse meal. Sprinkle over apples and place in a preheated oven at 350F for 30 - 35 minutes.
3. Serve topped with your favorite vanilla ice cream and a drizzle of caramel sauce.
Title: Watermelon, Strawberry & Kiwi Cake With Watermelon Icing
Ingredients:
- 1 seedless watermelon
- 1 1/3 strawberry kiwi gelatin powder
- 1 watermelon juice
- 3 butter
- 1 powdered sugar
- 1/4 cream cheese
- 1/2
- 2
- 1
Instructions:
1. Cake:
2. Grease and flour a bundt pan.
3. In a large bowl, combine dry cake mix, watermelon, gelatin powder, egg whites and oil.
4. Beat until smooth, takes about 3 minutes on high speed.(Some little chunks of watermelon are fine.)
5. Pour in prepared pan and bake at 350F degrees for about 35 minutes or until a toothpick inserted in cake comes out clean.
6. Cool on a wire rack, and frost with the Watermelon Frosting.
7. Frosting:
8. Beat cream cheese and butter until fluffy.
9. Add sugar and watermelon juice, fold in with a spatula until completely blended.
10. Spread over cake.
11. Garnish with strawberries if desired, or any other fruit of your choice.
Title: Ultimate Banana Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 8 sour cream
- 12 sweetened condensed milk
- 12 bananas
- 1
- 8
Instructions:
1. Mix first 5 ingredients well.
2. Layer pudding mix, bananas, and wafers in several layers.
3. Serve.
Title: After Dinner Blackberry Cobbler
Ingredients:
- 4 fresh blackberries
- 1 lemon juice
- 1 egg
- 1 all-purpose flour
- 1 sugar
- 6 unsalted butter
Instructions:
1. Preheat the oven to 375 degrees.
2. Lightly grease an 8-inch baking dish.
3. Place the blackberries in the baking dish and sprinkle with the lemon juice.
4. In a medium bowl, combine the egg, flour, and sugar.
5. Sprinkle evenly over the blackberries and drizzle with the melted butter.
6. Bake 35 minutes, or until lightly browned and bubbly. Let cool on a wire rack 10 minutes before serving.
Title: Cinnamon Apple Cake
Ingredients:
- 1 3/4 sugar
- 1/2 margarine
- 1 vanilla extract
- 6 low-fat cream cheese
- 2 eggs
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2 ground cinnamon
- 3 rome apples
Instructions:
1. Preheat oven to 350°.
2. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
3. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
4. Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
5. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.
Title: Momma's Rum Balls
Ingredients:
- 1 powdered sugar
- 1 rum
- 1 powdered sugar
- 4
- 1/2
Instructions:
1. Mix all together well.
2. Form into balls.
3. Roll in extra 4X sugar.
4. Store in air-tight container.
Title: Easy Pineapple Icing
Ingredients:
- 1 sugar
- 1 crushed pineapple with juice
- 3 cornstarch
Instructions:
1. In a saucepan, combine pineapple (with juice), sugar and corn starch.
2. Bring to a boil and cook, stirring constantly, until thick.
3. Remove from heat.
4. Ice cool cake.
Title: Fruit Salad With Apple Vanilla Syrup
Ingredients:
- 2 lemon zest
- 2 vanilla bean
- 1/4 mangoes
- 2 strawberry
- 1 blueberries
- 1
Instructions:
1. Place apple juice and lemon zest in a pot.
2. Slice the vanilla bean in half, and scape out the seeds into the juice. Add bean pod to the pot as well.
3. Bring to a boil over medium high heat.
4. Reduce to medium low and simmer for 30 minutes, or until mixture is syrup-like and reduced to 1/3 cup.
5. Remove lemon zest and vanilla bean, and cool to room temperature.
6. Sometimes I strain the cooled syrup through a mesh strained if there are pieces of the bean pod still left behind.
7. Toss mangoes, strawberries and blueberries with the syrup and serve.
Title: Cherry Party Ambrosia
Ingredients:
- 1 sweetened condensed milk
- 1 crushed pineapple
- 1 cherry pie filling
- 1/2 pecans
- 1 flaked coconut
- 1 Cool Whip
Instructions:
1. Drain pineapple.
2. Mix well.
3. Chill.
Title: Bread Pudding
Ingredients:
- 1 fat-free evaporated milk
- 1 raisins
- 1/4 apple
- 1 cinnamon
- 1/8 nutmeg
- 1 honey
- 1/8 vanilla extract
- 1 sugar
- 3
- 2
Instructions:
1. Combine all ingredients EXCEPT bread and sugar in a small saucepan.
2. Heat over medium heat until mixture begins to thicken.
3. Cook for a few minutes more until the mixture is just thinner than you want it (remember that the bread is going to soak up the mixture and make the pudding thick).
4. Turn the heat OFF and stir in the potato bread.
5. Pour mixture into bowls or ramekins.
6. If using sugar, top each serving with sugar and brulee with a torch.
Title: Lemon! Lemon! & More Lemon Cake!
Ingredients:
- 1 eggs
- 4 water
- 1 lemon zest
- 1/2 powdered sugar
- 1 lemon juice
- 2
- 1
- 1/2
Instructions:
1. Follow Directions on back of Duncan Hines Cake Mix Box.
2. Blend Box of Gelatin, Lemon Extract & Lemon Zest to Mix.
3. Pour Batter Into 2 9-Inch Round Cake Pans Or 13 x 9 Inch Cake Pan.
4. Bake for (2 9-Inch) 24 Min or (13 x 9) 25 minute.
5. Cool For 15 Minutes.
6. Place on Cake Plate.
7. Spoon Glaze over first layer.
8. Add second layer spoon or pour over top layer.
9. (use more or less it's up to you).
10. Then Enjoy!
Title: Macanese Almond Cookies
Ingredients:
- 2 powdered sugar
- 1 shortening
- 1/2 water
- 2/3
- 1
- 2
- 1/4
- 1
Instructions:
1. Preheat the oven to 275 degrees F.
2. Use a sharp knife or a pair of scissors to cut the top portion of the paper cup off, leaving only a 1/2" deep cookie mould. Discard the paper scraps.
3. In a large mixing bowl, mix together the flour, sugar, and ground almonds. Using your hands, mix in the shortening until the dough looks like sand.
4. Add the water and almond extract and continue mixing with your hands until thoroughly mixed.
5. Place about 5 chopped almond pieces into the paper cup mold. Over the mixing bowl, press a handful of the dough into mold and use your fingers to pack the dough into the mold and then level it off.
6. Place the mold upside-down on an ungreased cookie sheet and slowly remove the mold. Repeat this process with the remaining dough.
7. Bake the cookies for 25 mins and then let them cool for 30 minutes before eating.