lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Tiramisu
Ingredients:
- 1/4 pure maple syrup
- 1 Bourbon
- 0.5 pumpkin
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 salt
- 1/2 granulated sugar
- 1/4 mascarpone cheese
- 0.5 powdered sugar
- 1 ladyfingers
- 1/2 ground nutmeg
- 1 nutmeg
Instructions:
1. Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside.
2. For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.
3. For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).
4. To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.
5. Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings.
Title: Strawberry Dessert
Ingredients:
- 1 graham cracker
- 1/4 sugar
- 1/4 oleo
- 8 cream cheese
- 1/2 sugar
- 2 eggs
- 1 strawberry Jell-O gelatin dessert
- 1 sugar
- 4 cornstarch
- 2 boiling water
- 1 strawberry
Instructions:
1. CRUST-.
2. MIX GRAHAM CRACKERS, 1/4 CUP SUGAR AND OLEO TOGETHER.
3. MIX CREAM CHEESE, 1/2 CUP SUGAR AND EGGS TOGETHER.
4. POUR CHEESE MIX OVER CRACKERS.
5. BAKE AT 350 DEGREES FOR 25 minutes.
6. COOL.
7. MIX JELLO, 1 CUP SUGAR, CORN STARCH.
8. BRING TO BOIL.
9. COOK 5 MINS, UNTIL THICK.
10. LET COOL, ADD 1 QUART STRAWBERRIES.
Title: Banana Lime Cake
Ingredients:
- 1 7/8 all-purpose flour
- 1 salt
- 1 1/2 baking powder
- 1 light brown sugar
- 1 1/4 lime zest
- 1 egg
- 1 lime juice
- 1 banana
- 3/4 nonfat yogurt
- 2/3 golden raisin
- 2/3 powdered sugar
- 1 -3 lime juice
- 1/2 lime zest
- 1 salt
Instructions:
1. Pre-heat oven to 350F/180C degrees.
2. Apply a light coating of cooking spray to the sides of an eight inch round baking pan and place a cut parchment sheet on the bottom.
3. Sift together the flour, salt, and baking powder together into a large bowl. Mix in the lime zest and brown sugar. Form a well in the center of the dry ingredients.
4. Mash the banana mixing with the lime juice to reduce browning. Pour the banana, lightly beaten egg, and yogurt into the dry ingredients until they are mix. Fold in the golden raisins. Pour using spoon the batter into the prepared baking pan smoothing the surface to even.
5. Bake 40 minutes, testing so that a toothpick inserted in the center comes clean. Note that low-fat cakes suffer more when over-baked, then their conventional higher fat counterparts. Remove from oven and let cool for 10 minutes before turning out onto a wire rack. Once the cake is cool, center on serving plate.
6. To prepare icing, sift sugar into a bowl and add a pinch of salt. Add lime juice one teaspoon at a time until you arrive at your desired consistency for drizzling. Stir in the lime zest. Drizzle on cake as you wish, either randomly or in a pattern.
Title: Buckwheat Cake (Torta Di Grano Saraceno)
Ingredients:
- 1 buckwheat flour
- 1 1/2 salt
- 1/2 cinnamon
- 1/2 lemon, zest of
- 1 baking powder
- 2 unsalted butter
- 3/4 sugar
- 1 1/2 milk
- 3/4 eggs
- 4
Instructions:
1. Preheat the oven to 350F/175°C Spread the almonds on a baking sheet and toast until golden and fragrant, about 10-12 minutes. Cool completely.
2. Grease a 9-inch/23cm springform pan and set aside. In a food processor or clean coffee grinder, grind the almonds as finely as possible with 1/4 cup (50g) of the sugar. In a medium bowl, stir together the ground almonds, buckwheat flour, salt, cinnamon, lemon zest and baking powder.
3. In another bowl, beat the butter and 1 cup (200g) of the sugar until fluffy. Add the egg yolks one at a time, beating well after each addition. Beat in the dry mixture alternately with the milk until everything is well combined.
4. In a clean mixing bowl and using spotlessly clean beaters, whip the egg whites with the remaining 1/4 cup (50g) sugar until they form stiff, glossy peaks. Stir one-quarter of the whites into the cake batter to lighten it, then gently fold in the rest. Scrape the batter into the greased pan, smoothing the top.
5. Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean, covering the top loosely with foil if it begins to darken too much. Cool the cake for ten minutes on a rack, then carefully remote the outer ring and cool completely. Store, covered, at room temperature for up to 3-4 days. Dust with a little powdered sugar before serving, if you like.
Title: Upside-Down Cake
Ingredients:
- 25 butter
- 1/2 brown sugar
- 1 pineapple slices
- 50 butter
- 1/2 white sugar
- 1 egg
- 1 vanilla
- 1 1/2 plain flour
- 2 baking powder
- 1/4 salt
- 1/2 milk
Instructions:
1. turn oven to 180 degrees Celsius.
2. melt 25g butter.
3. stir in brown sugar.
4. spread in a 20cm tin or dish linned with baking foil.
5. arrange drained fruit in tin over brown sugar and butter mixture.
6. Batter:
7. cream 50g of butter abd white sugar.
8. add egg and vanilla, beat it in well.
9. sift in flour, baking powder and salt.
10. add milk.
11. mix well.
12. spread batter evenly over fruit.
13. bake 30-40 minutes until toothpick comes out clean.
14. stand 5 minutes then turn out.
Title: Strawberry Mousse
Ingredients:
- 2 fresh strawberries
- 1 sugar
- 1 unflavored gelatin
- 1/4 lemon juice
- 2
Instructions:
1. Mix together sugar and puree in bowl.
2. Place gelatin in lemon juice in a small bowl; set small bowl nested in a larger bowl of hot water.
3. Stir gelatin until it dissolves.
4. Add dissolved gelatin to strawberry mixture.
5. Beat egg whites until frothy and stir unto strawberries.
6. Place mixture in freezer for 45-60 minutes or until partially frozen, then beat in blender.
7. Carefully fold whipped cream into strawberries.
8. Spoon into dessert cups and refrigerate until set, 2 hours or more.
9. Garnish with strawberries, a few blueberries, and a mint leaf, if desired.
Title: Peanut Butter and Cocoa Cookies (Gift Mix in a Jar)
Ingredients:
- 1 1/2 flour
- 1/4 salt
- 1 baking powder
- 3/4 cocoa powder
- 1 1/2 powdered sugar
- 1 brown sugar
- 1/2 butter
- 1/2 creamy peanut butter
- 2 eggs
- 1 vanilla extract
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, cocoa powder, powdered sugar and then brown sugar - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. PEANUT BUTTER AND COCOA COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1/2 cup butter, melted, 1/2 cup peanut butter, 2 eggs, slightly beaten and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 350.
9. In a large bowl, blend the butter, peanut butter, eggs and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 10-12 minutes, or until the edges are light brown in color.
13. Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 10 days.
Title: Pumpkin Pie Bars
Ingredients:
- 1 real butter
- 1/2 eggs
- 3 pumpkin pie filling
- 3 evaporated milk
- 2/3 sugar
- 1/4 cinnamon
- 1 real butter
- 1/4
Instructions:
1. Preheat oven to 350 deg. Grease the bottom of a 9x13 pan.
2. Pour 1 cup of the yellow cake mix into a medium mixing bowl; set aside.
3. Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
4. Combine pumpkin pie filling, 2 eggs and milk in a medium mixing bowl; mix till smooth. Pour evenly over the crust in the 9x13 pan.
5. Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of cake mix. Cut in the 1/4 cup butter till the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
6. Bake for 45 to 50 minutrs or until a knife inserted into bars comes out clean.
7. Serve warm or cooled with a dollop of whipped cream. Heavenly!
Title: Mixed Fruit Parfaits
Ingredients:
- 3 cream cheese
- 8 sugar
- 1 lemon juice
- 1 blueberries
- 2 nectarines
- 2 strawberries
- 3 grapes
- 2
- 1/2
Instructions:
1. Mix together the cream cheese, yogurt, sugar, and lemon juice.
2. Fold in whipped cream.
3. Put the blueberries in six parfait glasses.
4. Add a spoonful or two of the whipped cream mixture.
5. Add the peaches to each glass.
6. Add the whipped cream again.
7. Repeat with strawberries and grapes and more whipped cream.
8. Sprinkle the sugar cookies on top.
Title: Blueberry Lime Parfaits
Ingredients:
- 4 fresh blueberries
- 1/3 riesling wine
- 1/3 maple syrup
- 2 fresh lime juice
- 1/2 reduced-fat cream cheese
- 1/3 powdered sugar
- 1 lime rind
- 1/2 vanilla extract
- 1 nonfat sour cream
- whole nutmeg
Instructions:
1. Place 2 cups blueberries in a large, heavy saucepan; press berries 2 times with a potato masher to slightly crush.
2. Add wine, syrup, and juice; bring to a boil over medium-high heat, stirring occasionally.
3. Cook for 5 minutes, stirring occasionally. Reduce heat to medium; cook 3 minutes or until mixture thickens, stirring frequently.
4. Remove from heat; cool to room temperature. Stir in remaining 2 cups blueberries. Cover and chill at least 2 hours.
5. Place cream cheese in a medium bowl; beat with a mixer at low speed until smooth. Add sugar, rind, and vanilla; beat well.
6. Add sour cream; beat on low speed until just combined.
7. Spoon about 2 1/2 tablespoons berry mixture into each of 6 (6-ounce) parfait glasses; top with about 1 1/2 tablespoons cream cheese mixture.
8. Repeat layers with remaining berry and cream cheese mixtures. Sprinkle each serving with nutmeg, if desired.
Title: Southern Cinnamon Peach Cobbler
Ingredients:
- 1 sugar
- 1/2 brown sugar
- 1/2 cinnamon
- 1 nutmeg
- 1/2 unsalted butter
- 1/2 all-purpose flour
- 1 sugar
- 1 baking powder
- 3 salt
- 1/2 milk
- 2/3 egg
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven at 400 degree.
2. Line a 9"x13" pan with foil and set aside.
3. For filling: Place drained peaches in a medium sized pot, combine 1/2 cup sugar, 1/2 cup brown sugar, cinnamon and nutmeg and let simmer until sugars are dissolved. Remove from heat and let cool.
4. Melt butter in baking pan and set aside.
5. For batter: Mix flour, sugar, baking powder and salt, then stir in milk, egg and vanilla extract. Mix until well incorporated.
6. Pour batter over melted butter. Do Not Stir.
7. Spoon peaches and sauce over batter evenly. DO NOT STIR!
8. Bake for 35-45 minutes, or until golden brown and slightly crispy.
9. Serve warm with vanilla ice cream.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 white sugar
- 2/3 canned pumpkin
- 3/4 all-purpose flour
- 1/2 ground cinnamon
- 1 baking soda
- 1/2 walnuts
- 32 confectioners' sugar
- 3/4 vanilla extract
- 2 butter
- 8 cream cheese
Instructions:
1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 15 by 10 by 1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees (190 degrees Celsius) for 15 minutes or until cake springs back when lightly touched . Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel. Starting with the short end. Cool.
4. To make filling: mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Just with additional confectioners' sugar, if desired.
Title: Pumpkin Cake, Reduced
Ingredients:
- 1 pumpkin
- 3 eggs
- 1 sugar
- 1 evaporated milk
- 1 salt
- 3 cinnamon
- 1
- 1/4
Instructions:
1. Beat eggs, sugar, spices and pumpkin.
2. Slowly stir in milk.
3. Put into greased and floured 9x13 inch pan.
4. Sprinkle cake mix (dry) on pumpkin mixture.
5. Sprinkle nuts over that.
6. Drizzle melted butter over that.
7. Bake at 350 degrees F for 45-60 minutes.
Title: Apple Butter Dessert
Ingredients:
- 1 cinnamon graham crackers
- 1 apple butter
- 1/2
Instructions:
1. On a large platter with edges, lay down cinnamon crisp in desired shape, retangle or square, in single layer.
2. Spread apple butter, add another layer of cinnamon crisp, then more apple butter for 8-10 layers.
3. Chill in refrigerator overnight.
4. Whip cream and frost rectangle.
5. Chill until ready to serve.
Title: Angel Almond Cupcakes
Ingredients:
- 1 water
- 1 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine cake mix,water and almond extract in large mixing bowl.
3. Beat at low speed with mixer until moistened.
4. Beat at medium speed for one minute.
5. Line medium muffin pans with paper baking cups.
6. Fill muffin cups two-thirds full.
7. Bake for 20-25 minutes or until golden brown, cracked and dry.
8. Remove from muffin pans.
9. Cool completely.
10. Frost with frosting.
Title: Lemony Tres Leches Cake
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 7 eggs
- 1 sugar
- 3/4 vanilla
- 1 evaporated milk
- 12 sweetened condensed milk
- 14 lemon juice
- 1 cream of tartar
- 1/4 salt
- 6 sugar
- 1/4 water
- 1/8 lemon, zest of
- 1 1/2
- 3/4
- 1
Instructions:
1. Heat oven to 375 degrees.
2. Combine the flour and baking powder in a medium bowl; set aside.
3. Beat the 7 egg whites and sugar with an electric mixer in a large bowl until soft peaks form, about 3 minutes. Beat in the yolks one at a time. Beat in one-third of the flour mixture and one-third of the whole milk; repeat twice, beating until smooth. Add vanilla.
4. Pour the mixture into 2 buttered and floured 9-inch round cake pans. Lower the oven to 350 degrees; bake until a toothpick comes out clean, 35-40 minutes. Cool in the pan 15 minutes; unmold. Cut the cakes into 2 horizontal layers; place on wire racks set into shallow baking pans.
5. Combine the evaporated milk, condensed milk, cream and brandy in a medium bowl. Prick the top of each cake layer with a toothpick. Drizzle one-third of the milk mixture over each cake layer; set aside.
6. For the meringue, beat the 6 egg whites, cream of tartar and salt with electric mixer on medium-high speed in a large bowl to form stiff peaks; set aside.
7. Combine the sugar, water and lemon zest & juice in a medium saucepan. Heat to a boil over medium heat; cook until temperature reaches 240 degrees on a candy thermometer, or until the mixture reaches the soft-ball stage. Remove from heat.
8. Carefully add the syrup in a thin stream to the egg whites, beating with electric mixer on medium speed. Beat until firm, 5-6 minutes.
9. Restack the cake layers; cover the sides and top of cake with meringue. Refrigerate until serving time.
Title: Crockpot Applesauce
Ingredients:
- 3 tart apples
- 1/2 brown sugar
- 1 1/2 lemon juice
- 1 cinnamon
Instructions:
1. In a 3-4 qt crockpot, combine the apples, brown sugar & lemon juice; cook on high 3-4 hours.
2. Mash with a potato masher into the consistency you want; stir in cinnamon & serve warm or cold.
Title: Coconut Tartlets
Ingredients:
- 100 butter
- 50 caster sugar
- 50 egg
- 1
- 50
Instructions:
1. Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter.
2. Place half a teaspoon of jam in the bottom of each tartlet.
3. Cream butter and sugar until light and fluffy.
4. Add the egg and coconut.
5. Place 1tsp of the sponge mixture on top of the jam.
6. Bake for about 20 minutes until the sponge is golden brown and risen.
Title: Double Chocolate Mousse With a Touch of Lemon
Ingredients:
- 200 sugar
- 400 eggs
- 2 mint leaves
- 3 lemon balm leaves
- 2 -3
Instructions:
1. Chop up 1/3 of the chocolate (finely or coarsely, your choice!), set aside.
2. Whip cream with sugar until stiff peaks form.
3. Separate egg whites and yolks. Whip yolks until light; in another bowl, whip egg whites until stiff.
4. Melt the remaining 2/3 of the chocolate on top of a double boiler.
5. Add the whipped egg yolks to the melted chocolate; stir to combine.
6. Add whipped cream, chopped chocolate and lemon liqueur, stir.
7. Carefully fold in whipped egg whites.
8. Divide the mousse evenly among 4-6 individual dessert bowls and refrigerate for a few hours, or overnight. Garnish with mint or lemon balm leaves.
Title: Bonbon Cookies
Ingredients:
- 1/2 butter
- 3/4 powdered 10x sugar
- 1 vanilla
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 flaked coconut
- 3 milk
- 3/4 powdered 10x sugar
Instructions:
1. Cream butter, 10x sugar, and vanilla.
2. Add flour and salt (sifted together).
3. Shape dough into a round; if desired wrap dough around a nut, a raisin, a dried fruit piece, or an M & M.
4. Bake at 350 degrees for 12 minutes.
5. When slightly cooled, dip 1/2 cookie in colored 10x sugar made into a paste with a few drops and milk and choice of food coloring --
6. Now dip in the flaked coconut and marvel at their beauty!
7. Yield: About 30 cookies.
Title: Chocolate Orange Truffles
Ingredients:
- 1/2 cashews
- 1/4 almond butter
- 1/4 vanilla extract
- 2 orange zest
- 1 cocoa powder
- 1
- 1/2
Instructions:
1. Place cashews in a food processor and pulse until the texture of coarse sand.
2. Add almond butter, agave, cocoa powder vanilla and orange zest and pulse until smooth.
3. Refrigerate for 2-3 hours, until firm.
4. Remove from fridge and roll into ½ inch balls.
5. Coat with cocoa powder.
6. Serve.
Title: Toffee Mocha Dessert
Ingredients:
- 1 brewed coffee
- 3/4 cream cheese
- 1 sugar
- 1/2
- 2 -4
- 2
Instructions:
1. Place cake cubes in an ungreased 13 x 9 x 2 inch dish.
2. Add coffee and toss lightly.
3. In a mixing bowl, combine cream cheese, chocolate syrup and sugar until blended.
4. Fold in whipped topping.
5. Spread over cake.
6. Sprinkle with crushed Heath bars.
7. Cover and refrigerate for at least 1 hour.
8. Garnish with additional Heath bars if desired.
Title: Lemon Granita
Ingredients:
- 1 1/4 lemon juice
- 1 lemon, zest of
- 3/4 sugar
Instructions:
1. Place lemon juice, zest, and sugar in a small saucepan and stir over low heat for 5 minutes, or until the sugar is dissolved.
2. Remove from the heat and allow to cool.
3. Add 2 cups of water to the juice mixture and mix together well.
4. Pour the mixture into a shallow 12x8 inches metal container, and place in freezer until it is beginning to freeze around the edges.
5. Scrape the frozen sections back into the mixture with a fork.
6. Repeat every 30 minutes until it has evenly-sized crystals.
7. Beat the mixture with a fork just before serving.
8. Put in chilled glasses.
Title: Madeline Cakes
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 2 eggs
- 1/2 powdered sugar
- 1 lemons
- 1 orange
- 6 lemons
- butter
Instructions:
1. Preheat the oven to 375.
2. Generously grease a 12 cup Madeline cake tin.
3. Sift together flour and baking powder.
4. Beat eggs and icing sugar until the mixture is thick and creamy and leaves ribbon trails.
5. Gently fold in the lemon or orange rind and juice.
6. Beginning with the flour mixture, alternately fold in the flour and melted butter in four batches.
7. Leave to stand for 10 minutes, then spoon into the tin.
8. Tap gently to release any bubbles.
9. Bake 12-15 minutes, rotating the tin half way through cooking, until a skewer inserted in the center comes out clean.
10. Tip out onto a wire rack to cool and dust with powdered sugar before serving.
Title: Easy Bake Oven Quick Brownies
Ingredients:
- 1/3 sweetened condensed milk
- 1 vanilla
- 1
- 1/8
- 2
Instructions:
1. Preheat oven for 15 minutes.
2. Combine all ingredients and mix thoroughly. Spread in well-greased pan.
3. Bake in oven about 10 minutes.
Title: Strawmellows
Ingredients:
- 12 strawberries
- 24 mini marshmallows
Instructions:
1. Wash the strawberries.
2. With a knife cut a hole in the strawberry around the stalk so the stalk comes out and there is a hollow in the middle.
3. Stuff 2 marshmallows into each strawberry.
4. Push a skewer through the strawberries so the marshmallow is held in place.
5. Hold over the barbecue for 1-2 minutes per side or until the marshmallow starts to melt.
6. Take off the barbecue and eat it how you like.
Title: Plum-Raspberry Buckle
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1 pumpkin pie spice
- 1/4 salt
- 3/4 unsalted butter
- 3/4 granulated sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1/3 milk
- 4 plums
- 1 fresh raspberry
- 2 flour
- 2 light brown sugar
- 1 unsalted butter
- 1/4 ground cinnamon
- confectioners' sugar
Instructions:
1. Heat oven to 350 degrees.
2. Line a 9-inch square baking pan with nonstick foil, foil extending about 2 inches above pan on 2 sides.
3. Mix flour, baking powder, spice and salt in a small bowl.
4. Beat butter and sugar in a large bowl with mixer on high speed until smooth.
5. On medium speed, beat in eggs and vanilla just until combined.
6. On low speed, beat in flour mixture and milk just to blend.
7. Scrape batter into prepared pan.
8. Arrange plums, evenly spaced in diagonal rows, on top.
9. Scatter with raspberries.
10. For streusal, rub ingredients together with fingertips until moistened and clumpy.
11. Scatter between fruit on areas of exposed batter.
12. Bake 55 minutes or until a wooden pick inserted in center comes out clean and buckle pulls away slightly from sides of pan.
13. Cool in pan on a wire rack.
14. Lift foil by ends onto work surface.
15. Using 2 large spatulas, lift cake from foil onto a serving plate.
16. Dust with confectioners' sugar.
17. Serve warm or at room temperature.
Title: Crushed Walnut Icebox Cookies
Ingredients:
- 1/2 brown sugar
- 1 butter
- 2 flour
- 8 walnuts
Instructions:
1. Mix brown sugar, butter, flour, and crushed walnuts together like a pie crust.
2. Form into two rolls. Wrap and place in freezer until firm enough (sounds like an overnight in refrigerator cookie to me).
3. Cut rolls into thin slices the same width.
4. Bake at 350 degrees Fahrenheit for 5 minutes.
5. After cookies are cooled, roll in sugar and crushed walnuts.
Title: SUGAR FREE MUG CAKE
Ingredients:
- 2 flour
- 1 1/2 Splenda granular
- 2 baking powder
- 1/4 salt
- 1 milk
- 2 vanilla extract
- 1
Instructions:
1. Spray a coffee cup or ramekin with vegetable cooking spray. In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.
2. Bake in the microwave on high for 35 seconds. You may need to add 5 more seconds It should be moist on the bottom and will continue cooking as it sets.
3. Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie.
4. (Use hot or cold leftover coffee in place of the milk to lower the calories even more.).
Title: Cake Mix Frosting
Ingredients:
- 1 -2
- 1
Instructions:
1. Use 1/2 the cake mix.
2. Pour into bowl and with electric beater, mix until most lumps are gone.
3. Pour in whipping cream.
4. Start with 1 cup, add more as needed.
5. This can get very thick fast, so just add more whipping cream until you reach desired spreading consistency.
6. This is wonderful on angel food cake.
7. Just add sprinkles-- For a great variation-- use chocolate cake mix, mix as directed, stir in mini marshmallows, slivered almonds and chocolate chips for a rocky road frosting.
8. better yet, rocky road"mousse" as my girls lovingly refer to it.
9. They beg me to make this to eat out of the bowl.