lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate-Hazelnut Torte
Ingredients:
- 2 all-purpose flour
- 1/2 hazelnuts
- 3 all-purpose flour
- 1 granulated sugar
- 2/3 brewed coffee
- 3 butter
- 2 1/2 vanilla extract
- 1 granulated sugar
- 1/2 fresh raspberries
- 3 powdered sugar
- 7
- 3
- 2
- 1
Instructions:
1. Coat a 9-inch springform pan with cooking spray, and sprinkle with 2 teaspoons flour.
2. Place the hazelnuts in a medium nonstick skillet. Cook over medium heat 6 minutes or until lightly toasted, stirring frequently. Turn nuts out onto a towel. Roll up towel; rub off skins. Cool. Place hazelnuts in a food processor; process until coarsely ground. Add 3 tablespoons flour; process until finely ground.
3. Preheat oven to 350°F Combine 1 cup granulated sugar and next 6 ingredients (sugar through 3 egg whites) in a large bowl; stir well with a whisk. Add hazelnut mixture, and stir well. Beat 7 egg wihites at high speed of a mixer until soift peaks form Gradually add 3 tablespoons granulated sugar, 1 tablespoons at a time, beating until stiff peaks form. Fold one-third of egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon in prepared springform pan.
4. Bake the torte at 350F for 40 minutes or until set; cool torte on a wire rack. Remove sides of pan. Arrange raspberries on top of torte, and sift powdered sugar over raspberries.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 3/4 all-purpose flour
- 1 baking soda
- 1/2 cinnamon
- 1 walnuts
- 8 powdered sugar
- 1 cream cheese
- 1 powdered sugar
- 1 unsalted butter
- vanilla extract
Instructions:
1. Preheat oven to 375 degrees.
2. Generously grease a jelly roll pan, place a piece of wax paper on it and grease that as well.
3. Place the eggs and sugar in a large bowl and blend with a mixer until creamy and sugar is dissolved. Add pumpkin, flour, baking soda and cinnamon. Mix until just combined. Pour batter into prepared jelly roll pan; sprinkle chopped nuts evenly over top of batter. Bake for 15 minutes.
4. While the cake is baking, spread a tea towel on a table or counter and sprinkle a generous amount of powdered sugar over the towel about the area of the jelly roll pan. (This works best by putting a couple of tablespoons of powdered sugar in a small strainer and shaking it gently over the area of the towel.) When the cake is done, turn out onto the sugared towel, carefully peel away the wax paper, and loosely roll the cake in the towel. Set aside for 20-25 minutes.
5. While the rolled cake is resting, prepare the filling: beat together the cream cheese, powdered sugar and butter until creamy, then mix in vanilla. Unroll the cake and spread the filling evenly over entire surface to within about 1/2 inch from the edges. Re-roll the cake, firmly but gently so the filling doesn't get squeezed out making sure there are no air pockets inside. Wrap tightly in heavy aluminum foil and freeze.
6. Slices best when frozen, allow slices to sit at room temp for about 5 minutes before serving. Will keep, frozen, for several months tightly wrapped.
Title: Pumpkin & Caramel Tiramisu
Ingredients:
- 3 butter
- 1/2 brown sugar
- 1/2 pure maple syrup
- 1/4 heavy whipping cream
- 1/2 granulated sugar
- 2 cinnamon
- 1 ginger
- 1/4 clove
- 8 -12 canned pumpkin
- 1/2 heavy whipping cream
- 1/2 salt
- 1 ladyfingers
- 1/2 heavy whipping cream
- 1 confectioners' sugar
- 1 Bourbon
- 1 mascarpone cheese
- 1/4 ground nutmeg
Instructions:
1. Make caramel: Melt butter in saucepan at medium heat add remaining caramel ingredients, mix well. Bring to a boil, reduce heat to low boil and let cook for 8 minutes until syrupy.
2. Remove and let cool for 10 minutes.
3. Make filling: in HOT skillet toast the spices (except salt) over med-high heat for 15-25 seconds. Add the pumpkin and granulated sugar to the pan and cook, stirring often for about 5 minutes until thickened. Stir in the cream and salt into the skillet.
4. Assembly prep: Place ladyfingers in a shallow dish in a single layer and pour caramel over top; turn to coat.
5. Let stand for 10 minutes turning occasionally.
6. Topping: Beat cream in a mixing bowl on med-high speed with a electric mixer until thickened.
7. Add confectioners' sugar and beat into soft peaks; beat in the bourbon.
8. Fold in 1/2 of the whipped mixture into the mascarpone to lighten. Fold in remaining whipped mixture.
9. Assembly: Arrange 1/2 of the ladyfingers in a single layer to cover the bottom of a 2-quart shallow casserole dish. Spread 1/2 the filling evenly over the fingers.
10. Repeat with remaining fingers and filling. Evenly spread the topping over the top and sprinkle with nutmeg.
11. Cover loosely with plastic wrap and refrigerate overnight.
12. Let stand at room temp for 1 hour before serving.
Title: Coconut Pound Cake
Ingredients:
- 1 instant vanilla pudding
- 4 5/8 eggs
- 4 water
- 1/2 cream of coconut
- 1/2
Instructions:
1. Beat everything together for 2 minutes if using a mixer.
2. Pour into a greased and floured bundt pan.
3. Bake for 1 hour at 325.
Title: Fruitcake - No Cook
Ingredients:
- 1 graham cracker
- 1 raisins
- 2 milk
- 4 marshmallows
- 1/4 sherry wine
- 3/4
- 1
Instructions:
1. Crush graham crackers fine.
2. Mix in raisins, fruit, and nuts.
3. Scald milk and add marshmallow.
4. Pour all together and mix with hands.
5. Pack tight into wax papered pans.
6. Sprinkle with brandy, sherry, or whiskey, if desired (optional).
7. Wrap tightly.
Title: Queen of Puddings - Baked Raspberry and Meringue Pudding
Ingredients:
- 8 milk
- 8 vanilla pod
- 1 caster sugar
- 3 1/2 lemons
- 5 caster sugar
- 5 icing sugar
- 2
- 7
- 4
- 1
Instructions:
1. Preheat the oven to 160C/310F/Gas 2.
2. For the pudding base, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
3. Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
4. Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
5. Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
6. Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
7. Remove from the oven and allow to cool.
8. Increase the oven temperature to 190C/375F/Gas 5.
9. For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
10. Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
11. Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
12. To serve, remove from the oven and serve immediately.
Title: Speedy Rice Pudding
Ingredients:
- 4 milk
- 1 egg
- 1 vanilla pudding mix
- 1 raisins
- 1/4 cinnamon
- 1/4 nutmeg
- 1/8
Instructions:
1. Combine milk, egg, pudding mix, rice and raisins in a saucepan.
2. Bring to a boil over medium heat, stirring constantly.
3. Remove from heat, cool for 5 minutes, stirring twice.
4. Sprinkle with cinnamon and nutmeg.
5. Serve immediately or refrigerate.
Title: Chocolate Almond Pound Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2/3 salt
- 1/2 baking powder
- 1/2 baking soda
- 1/2 sugar
- 2 1/2 butter
- 1 eggs
- 6 sour cream
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 350°F Grease and flour a 10 inch tube pan.
2. In a small bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda; set aside.
3. In large mixing bowl, beat sugar and butter until creamy.
4. Add eggs, 1 at a time, beating well after each addition.
5. Beat in sour cream and almond extract.
6. Gradually blend in flour mixture.
7. Pour into prepared pan. Sprinkle with slivered almonds on top of batter.
8. Bake for 70 minutes or until cake tester comes out clean.
9. Cool 15 minutes, then turn out from pan and cool completely.
10. (I love serving this with fresh sliced strawberries or raspberries on top).
Title: Cherry Cobbler
Ingredients:
- 2 tart cherries
- 1/2 sugar
- 1 tapioca
- 2 butter
- 1/8 salt
- 2 flour
- 1 sugar
- 1 baking powder
- 1 1/2 salt
- 1/4 butter
- 1/4 milk
- 1/4 egg
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Cobblers mixture: Sift all dry ingredients.
3. Cut in butter until mixture resembles course crumbs.
4. Mix milk and beaten egg.
5. Add all at once to dry ingredients.
6. Stir just to moisten.
7. Fruit base:
8. Combine cherries, sugar and tapioca.
9. Cook until thick and clear about 15 minutes.
10. Stir in butter, almond extract and salt.
11. Pour hot mixture into 1 1/2 quart baking dish.
12. Drop spoonsful of cobbler topping over hot cherry mixture.
13. Bake for 20 minutes or until crust is browned.
14. Serve warm with vanilla ice cream or heavy cream.
Title: Lemon-Raspberry Gem Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 butter
- 2/3 sugar
- 2 lemon, zest of
- 1 fresh lemon juice
- 1 pure vanilla extract
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Whisk together flour, baking powder, and salt.
3. Beat butter and sugar until creamy.
4. Add yolks, zest, juice, and vanilla. Beat well.
5. Add the flour mixture and beat to combine well.
6. Form tablespoon-sized balls of dough by rolling dough between your palms to form even spheres. Place on a baking sheet with room between (they will spread!) Press a finger into the top of each ball to make an indentation.
7. Bake the cookies for 10 minutes.
8. Place jam in a bowl and microwave until thinned and smooth (watch this - it wont' take long!).
9. Remove the cookies from the oven. Use a teaspoon measuring spoon to make a crater in the middle of each puffed cookie. Use a 1/2 teaspoon measuring spoon to scoop warmed jam into the indentation.
10. Return the cookies to the oven. Bake for 10 more minutes.
11. Allow cookies to cool completely. When cool, dust with powdered sugar. Moisten one finger and gently touch the raspberry portion of each cookie to melt powdered sugar there.
Title: Lofthouse Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1 vanilla extract
- 1 baking soda
- 1 baking powder
- 1 1/2 sour cream
- 5 -6 flour
Instructions:
1. Cream together butter and sugar.
2. Beat in eggs, sour cream, and vanilla.
3. Mix in dry ingredients.
4. Cover and refrigerate overnight (or 6-8 hours).
5. Preheat oven to 425ºF.
6. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.
7. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.
8. Cool on wire rack.
9. Frost and decorate as desired.
Title: Vegan Chocolate Shake
Ingredients:
- 1 vanilla-flavored soymilk
- 1 1/2 - 2 bananas
- 1 cocoa powder
Instructions:
1. Add all ingredients, blend until thick and creamy.
2. Add more bananas for thicker shake.
3. Enjoy, enjoy, enjoy!
Title: Coconut Bonbons
Ingredients:
- 1/4 butter
- 1 confectioners' sugar
- 1 sweetened condensed milk
- 2 flaked coconut
- 9 shortening
- 2
Instructions:
1. In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk.
2. Mix in the coconut.
3. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
4. Melt chocolate and shortening over a double boiler, stirring occasionally until smooth.
5. Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
6. Use toothpicks to hold the balls while dipping in the chocolate.
7. Set on wax paper to dry.
Title: Lemon Jelly with Frosted Grapes
Ingredients:
- 5 lemons
- 275 caster sugar
- 2 gelatin
- 4 green seedless grapes
- 1 caster sugar
- 25
Instructions:
1. You will need 4x150ml jelly moulds.
2. Warm the sugar, 600ml water, lemon juice and zest gently in a saucepan until the sugar dissolves.
3. Keep heating for a further 2-3 minutes.
4. Take off the heat and sprinkle the gelatine over.
5. Leave for 2-3 ninutes until it becomes spongy.
6. Return the pan to a very low heat and warm for 2-3 minutes until the gelatine melts.
7. Don't let it boil.
8. Strain the mixture through a nylon seive, then through muslin (for a very clear jelly).
9. Let the jelly cool, stirring occasionally, then pour into the jelly moulds.
10. Leave to set in the fridge for 6-8 hours or overnight.
11. Un-mould the jellies by dipping the base of the mould in warm water for 10 seconds.
12. Turn out, and decorate each plate with a bunch of frosted grapes.
13. FROSTING THE GRAPES: Put the sugar on a plate, and the egg white in a bowl.
14. Dunk the grapes into the egg white, then dredge them in the sugar and set aside to dry.
Title: Apple Cranberry Bundt Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1 salt
- 2 eggs
- 2 apples
- 1 canola oil
- 1 fresh cranberries
- 1 sugar
- 2 Splenda Sugar Blend for Baking
- 1 vanilla
- 1/2 butter
- 1/4 sugar
- 1 corn syrup
- 1 vanilla
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees; prepare bundt or tube pan by greasing & flouring.
2. Mix together flour. salt & baking powder.
3. Add the rest of the ingredients and mix together until blended, batter will be stiff.
4. Spread into the prepared pan and bake for 1 hour and 15 minutes.
5. Topping: Mix all ingredients together; EXCEPT powdered sugar; until well blended.
6. Pour topping over and down sides of hot cake while still in pan.
7. Let cool for 30 minutes before removing from pan.
8. Optional; dust top with powdered sugar before serving.
Title: Super-Duper Chocolate Kisses
Ingredients:
- 1 milk
- 1/3
- 2/3
- 2
- 40
Instructions:
1. Preheat oven to 375°F.
2. Lightly grease a cookie sheet.
3. Combine cookie dough and cocoa powder in a large ziplock plastic bag.
4. Seal bag and knead the dough.
5. Remove the dough from the bag.
6. Put sprinkles in a small bowl and milk in another small bowl.
7. Shape dough into 1 inch balls.
8. Dip balls into milk to moisten and then roll in sprinkles to cover.
9. Place balls 2 inches apart on cookie sheet.
10. Bake for about 8 minutes or until edges are firm.
11. Immediately press a chocolate kiss into the center.
12. Transfer cookies to a wire rack to cool.
Title: Sea Foam Salad
Ingredients:
- 1 1/2 lime Jell-O gelatin
- 3 cream cheese
- 6 milk
- 2 pears
- 29
- 1
Instructions:
1. Heat 1 1/2 cup pear juice.
2. pour over lime jello, while hot pour over cream cheese which has been mashed with milk.
3. cook until thicken to whipping stage.
4. add pears, which have been mashed with a fork.
5. fold in cream (whipped), or dream whip.
6. let set.
Title: Orange Butter Frosting
Ingredients:
- 1/3 butter
- 3 powdered sugar
- 1
- 3
Instructions:
1. Beat powdered sugar and butter in mixing bowl.
2. Add orange rind and enough juice to make of spreading consistency.
3. Beat until smooth.
4. Yield enough frosting for 1 cake layer -- .
Title: Low Fat Chocolate Almond Berry Dessert
Ingredients:
- 7 nonfat milk
- 2 1/2 sugar free chocolate fudge pudding and pie filling mix
- 2 raspberries
- 2
- 1/4
- 2
- 1/4
Instructions:
1. Line bottom of 9" square pan with cake slices, cutting and piecing slices to fit.
2. Pour milk into large bowl.
3. Add pudding mixes.
4. Beat with wire whisk 2 minutes or until well blended(mixture will be thick.).
5. Gently stir in 1 cup of whipped topping that has had 1/2 the amount of chopped almonds mixed in with it.
6. Spread over cake slices.
7. Chill for 2 hours until set.
8. Top with remaining 1 cup whipped topping, raspberries and almond pieces just before serving.
9. Drizzle with chocolate syrup.
10. Store leftover dessert, if there is any, in refrigerator.
11. Enjoy!
Title: Frozen Strawberry Mousse, Low Carb
Ingredients:
- 2 eggs
- 6 Splenda sugar substitute
- 3 vodka
- 2 strawberry
- 1 heavy whipping cream
- 1
- 1/2
Instructions:
1. Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
2. Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
3. Add diced strawberries to yolks and whisk again.
4. With an electric beater, whip egg whites to stiff peaks.
5. Fold egg whites into yolk mixture in 2 additions.
6. With an electric beater, whip heavy whipping cream to stiff peaks.
7. Fold whipped cream into yolk mixture in 2 additions.
8. Divide mousse between 4 8-oz.
9. ramekins or serving dishes and freeze for 2-4 hours.
10. For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
11. If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
12. Contains about 4.
13. 5 Net Carbs per serving.
Title: Ohio Pioneer Apple Cake
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 1 all-purpose flour
- 2 baking soda
- 1 cinnamon
- 1 salt
- 1/4 walnuts
- 1 tart apples
- 4 -6
Instructions:
1. Mix the eggs, sugar, and oil together. Sift the flour, baking sodea, cinnamon, and salt into the egg mixture.
2. Mix well and add the walnuts and apples. Bake in an ungreased cake pan for 45 minutes to 1 hour in a 350 degree oven.
Title: Teisen Sir Fon (Anglesey Cake) Welsh
Ingredients:
- 10 flour
- 1 treacle
- 4 mixed spice
- 1 ginger
- 1 sugar
- 3 egg
- 4 milk
- 1 bicarbonate of soda
- 1 salt
- 1/2
- 1
Instructions:
1. Cream the sugar and fat.
2. Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk.
3. Bake in a greased tin for about 3/4 hour in a moderately hot oven.
4. Gas control, Gas MArk 5 (375F).
5. Alternate:
6. 3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit.
7. Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary - it must be kept fairly stiff.
8. This mixture is enough to fill two sandwich tins.
9. Bake for 30-40 minutes.
10. Cut in half, spread with butter and eat hot.
11. Oven control, Gas Mark 5 (375F).
12. Croeso Cymreig.
Title: Caribbean Baked Bananas
Ingredients:
- 2 clear honey
- 3 dark rum
- 2 soft brown sugar
- 1/2 ground allspice
- 1 ground cinnamon
- 1 1/4 cornstarch
- 1 firm bananas
- 4 orange
- 1
Instructions:
1. Pre-heat the oven to 350°F
2. Mix the cornstarch into the orange juice
3. Place all the ingredients, except the bananas and the whole orange, into a saucepan. Bring gently to the boil, stirring continuously.
4. Peel the bananas and carefully make a slit along the length of each. Gently open them out a little.
5. Lay each banana on a piece of aluminium foil and cover with a little of the sauce. Reserve the remaining sauce for serving. Seal each banana in the foil. Place on a baking sheet and bake for 10-15 minutes.
6. Grate the zest of the orange and reserve for decoration. Remove as much pith as possible from the orange and cut into segments. Add to the remaining sauce.
7. When the bananas are ready, remove from the foil and place on individual dishes or banana boats. Re-heat the sauce and spoon over the bananas. Sprinkle with the grated orange zest and serve.
Title: Steamed Pumpkin Cornmeal Pudding Cake
Ingredients:
- 1 all-purpose flour
- 1/2 yellow cornmeal
- 1 1/2 baking powder
- 1/2 ground nutmeg
- 1/4 salt
- 3/4 butter
- 1 3/4 sugar
- 2 eggs
- 1 1/2 canned pumpkin
- 1/4 rum
- 1 lemon, rind of
- 1 vanilla
- water
Instructions:
1. In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.
2. In another bowl, with a mixer on high speed, beat butter and sugar until well blended.
3. Add eggs one at a time, beating well after each addition.
4. Beat in pumpkin, rum, lemon peel, and vanilla.
5. Stir in flour mixture until well incorporated.
6. Scrape batter into a buttered 8-9 cup bundt pan and set in a 12x17 inch baking pan.
7. Place on bottom rack of a 350 oven.
8. Carefully pour boiling water around bundt pan almost to the level of the pudding.
9. Cover entire baking pan tightly with foil.
10. Bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean, about 1 hour.
11. Let cool 10 minutes, then invert over a plate to unmold.
12. Serve warm with whipping cream or let cool completely and cover loosely until serving.
13. Reheat in a 350 oven until warm, about 10 minutes.
Title: Low Cal Yummy Fruit Dip
Ingredients:
- 1 low-fat plain yogurt
- 1 - 1 1/2 sugar-free instant vanilla pudding mix
Instructions:
1. Mix together.
2. Let it sit for a few minutes to thicken.
3. This can be made individually with just a little yogurt and the pudding mix to taste.
4. Serve with fresh fruit.
Title: Yummy Creamy Rice Pudding
Ingredients:
- 3/4 white rice
- 2 milk
- 1/3 white sugar
- 1/4 salt
- 1 egg
- 2/3 raisins
- 1 butter
- vanilla
Instructions:
1. In a medium saucepan, bring 1 1/2 cups water to a boil.
2. Add rice and stir.
3. Reduce heat,cover and simmer for 20 minutes.
4. In another saucepan, combine the cooked rice, with 1 1/2 cups milk, sugar and salt.
5. Cook over medium heat until thick and creamy, 15 to 20 minutes.
6. Stir in remaining 1/2 cup milk, beaten egg and raisins.
7. Cook 2 minutes more, stirring constantly.
8. Remove from heat, and stir in butter and vanilla.
9. Serve warm.
Title: Sauteed Figs
Ingredients:
- 15 -20 figs
- 2 butter
- 1 crystallized ginger
- 1/2 cinnamon
- 1/4 ground cloves
- 1/4 brown sugar
Instructions:
1. Cut figs in half lengthwise.
2. Heat sauté pan over medium high heat.
3. Melt butter in pan.
4. Add ginger (optional) to pan to soften in hot butter.
5. Add cinnamon and cloves, stir.
6. Add figs to pan, turning occasionally to soften and brown.
7. Add brown sugar to pan, stirring frequently to melt and caramelize sugar.
8. Allow to cool for 3-5 minutes, and enjoy!
Title: Devonshire-Style Fruit
Ingredients:
- 1/2 sour cream
- 3 brown sugar
- 3
- 2
Instructions:
1. Mix sour cream with liqueur (your favorite flavor) if desired.
2. 1 hour before serving, place 1/3 cup of chopped fruit in bottom of 4 parfait or other tall glasses.
3. Top fruit with 1 tablespoon sour cream and 1 teaspoon brown sugar.
4. Repeat layering one more time, finishing with sour cream and brown sugar.
5. Refrigerate until ready to serve.
Title: Pineapple Filling for Cakes
Ingredients:
- 2 crushed pineapple
- 1/2 sugar
- 2 flour
- 2 cornstarch
- 1/2 butter
- 1 coconut
Instructions:
1. Open cans of crushed pineapple, take the lids and press down hard to remove as much juice as possible.
2. Put pineapple in saucepan, add stick of butter, sugar, (I use a sugar alternative), egg yolks, and stir together until the butter melts.
3. Sift the cornstarch(or flour) over the saucepan - slowly.
4. Bring to a rolling boil over low heat, stirring continously, to prevent burning,.
5. Then add the coconut.
6. You can use a small can or as much as you think your family will like. Aunt Julia didn't specify how much coconut to use, she just said to add the coconut. Go figure, I don't think she ever measured anything.
7. It takes about 20 to 25 minutes depending on how long it takes to thicken, for instance electric stoves take longer than gas stoves.
Title: Low Fat Apple Sauce Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 eggs
- 2 skim milk
- 1 applesauce
- 1/2 vanilla
- 2 instant vanilla pudding
- 1 skim milk
- 3
- 1
- 8
Instructions:
1. Grease and flour 13x9 pan.
2. Combine dry ingredients.
3. Add eggs, milk, applesauce, and vanilla.
4. Beat at medium speed for 2 minutes.
5. Bake at 350 degrees for 30-35 minutes.
6. After baking, poke holes in the cake with a knife.
7. Pour Sweetened Condensed Milk over entire cake and let it soak inches.
8. Mix vanilla pudding, milk, and whipped topping until smooth.
9. Spread over cake after the cake cools.
10. Keep refrigerated, best served cold!