lumicero/recipes-ing2inst huggingface dataset:
Title: Praline 'n Cream Shortcake
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1 brown sugar
- 1/3 shortening
- 3/4 milk
- 1 1/2 baking powder
- 1 vanilla
- 1/2 salt
- 1 egg
- 1 1/2 powdered sugar
- 1/4 pecans
- 2
- 1/2
Instructions:
1. Heat oven to 350. Grease and flour 9" round pan.
2. Beat flour, brown sugar, shortening, milk, baking powder, vanilla, salt and egg in medium bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 15 minutes. Split shortcake horizontally.
4. Beat whipping cream, caramel topping and powdered sugar in chilled bowl with electric mixer on high speed until still. Stir in pecans.
5. Fill and top shortcake with Praline 'n Cream filling.
Title: Cappuccino Bundt Cake
Ingredients:
- 1/3 hazelnuts
- 1/2 instant coffee powder
- 1/2 ground cinnamon
- 18 1/2 eggs
- 4 water
- 2 confectioners' sugar
- 3
- 1 1/4
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 12 cup bundt pan.
3. I use Bakers Joy spray.
4. Mix semi sweet morsels and chopped hazelnuts.
5. Spoon evenly in bottom of bundt pan.
6. In a large bowl combine dry cake mix, coffee powder and cinnamon.
7. Slowly add vegetable oil, eggs and water.
8. Mix slowly with electric mixer to moisten.
9. Beat at medium speed for 3 minutes.
10. Pour batter over topping in pan.
11. Bake for 60 minutes.
12. Cool on rack for 15 minutes.
13. Invert cake pan onto serving plate.
14. Cool completely.
15. Dust with confectioners' sugar.
Title: Dream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant vanilla pudding
- 1 1/3 cream cheese
- 1 milk
- 1
Instructions:
1. Prepare cake mix according to directions on package or box.
2. Only pour half of the prepared cake mix into a 9x13 inch pan.
3. Bake cake as directed, watching carefully.
4. It will not take as much time as usual.
5. Let cool.
6. In a medium mixing bowl, mix pudding and cream cheese on low speed.
7. Add milk until the mixture becomes spreadable and no longer lumpy.
8. Spread over cooled cake.
9. Spread softened whipped topping over the pudding mixture and enjoy.
10. So simple and yet so good!
Title: Orange Rice Pudding
Ingredients:
- 1/2 raisins
- 2 skim milk
- 1/3 medium grain rice
- 1 1/2 honey
- 1/4 vanilla
- 1 pitted dates
- 6 -8
- 1/2
Instructions:
1. Squeeze out excess water from the raisins and keep aside.
2. Boil milk in a non-stick saucepan.
3. Drain and add rice to the boiling milk, reduce heat to low and cook, stirring continuously until the rice is soft and the milk is completely absorbed.
4. Remove from heat and cool to room temperature.
5. Combine cooked rice with honey, raisins, vanilla, grated orange rind and chopped dates (if desired), and fresh orange juice.
6. Pour into a medium ceramic or glass ovenproof dish.
7. Bake the pudding in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 15 minutes.
8. Serve warm or chilled.
Title: Waist-Friendly Chocolate Cake
Ingredients:
- 2 flour
- 1 1/2 Splenda granular
- 1 1/2 baking soda
- 1/2 salt
- 1/2 unsweetened applesauce
- 1/2 canola oil
- 1/4 water
- 1 1/2 vanilla
- 1 -2 cider vinegar
- 1 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 350.
2. In a large bowl sift together dry ingredients (save the chocolate chips for a later step).
3. In a small bowl combine all wet ingredients.
4. dump wet ingredients on top of dry and stir with a spatula until just combined.
5. fold in chocolate chips.
6. pour into ungreased 9X13 pan.
7. bake for 25 minutes.
8. let cool until firmed up.
Title: Kellogg's Pumpkin Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1/4 salt
- 1 granulated sugar
- 1/2 brown sugar
- 1 cinnamon
- 1/4 ground cloves
- 1/8 ginger
- 1/8 allspice
- 2 eggs
- 15 pumpkin
- 1/2 milk
- 1/4
- 2
- 3/4
Instructions:
1. Stir together flour, baking powder, soda, salt, granulated sugar and spices. Set aside.
2. In large mixing bowl, beat eggs until foamy. Add pumpkin, brown sugar, oil, milk and KELLOGG'S RAISIN BRAN cereal. Mix well.
3. Add dry ingredients, mixing until combined.
4. Stir in nuts.
5. Spread evenly in 13 x 9 x 2-inch baking pan coated with cooking spray.
6. Bake at 350°F about 45 minutes or until wooden pick inserted near center comes out clean.
7. Serve warm or cooled with whipped topping or ice cream, if desired.
Title: Libbie's Raisin Filled Cookies
Ingredients:
- 1 sugar
- 1/2 shortening
- 3 1/2 flour
- 1 egg
- 1/4 salt
- 1/2 baking soda
- 1/2 buttermilk
- 1 vanilla
- 1/2 sugar
- 1 raisins
- 1 cornstarch
- 1/2 water
- 1/4 salt
- 1/2
Instructions:
1. Cook filling: Place the 1/2 cup sugar and 1 cup ground raisins in food processor.
2. Add cornstarch, 1/2 cup water and salt.
3. When cooked and thick, add nuts.
4. To make dough, combine rest of ingredients to a soft dough.
5. Roll out thin.
6. Cut with cookie cutter.
7. Put teaspoon of filling on one cookie and then top with another cookie. Pinch edges together.
8. Bake in moderate oven at 350 degrees Fahrenheit for about 10 minutes or until browned.
Title: Peanut Butter Cornflake Cookies
Ingredients:
- 3/4 corn syrup
- 3/4 sugar
- 1 1/2 peanut butter
- 5
Instructions:
1. Put corn syrupand sugar in pan cook on medium heat.
2. bring to a boil do not over cook or it will get stiff.
3. once it starts to boil take pan off heat, add peanut butter and cornflakes.
4. stir quickly.
5. drop by tablespoon on waxed paper.
6. let cool enjoy.
Title: Pink Pig Cherry Cake
Ingredients:
- 115 self raising flour
- 75 plain flour
- 50 margarine
- 175 caster sugar
- 175 eggs
- 3 plain flour
- 175
Instructions:
1. Place flour, almonds, margarine, sugar and eggs into a bowl and beat together with a wooden spoon until glossy (about 1 - 2 minutes), toss cherries in a little plain flour and add to mixture. Mix inches.
2. Turn mixture into a 17.8 cm (7")greased and lined deep round cake tin. Bake in a pre-heated oven 160C/325F/Gas Mark 3 for 1 - 1/1/4 hours until top is springy to touch. Remove from tin, place on a wire rack and leave it to cool completely.
Title: Blondie's Brownies
Ingredients:
- 1 margarine
- 2 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 self-rising flour
- 2
Instructions:
1. Preheat oven to 350~.
2. Mix everything together.
3. Pour into 9X13 pan.
4. Bake for 40 minutes or until done.
Title: Megan's (Hush Hush) Lemon Bars
Ingredients:
- 1/2 butter
- 1 flour
- 1/4 powdered sugar
- 2 lemon juice
- 2 eggs
- 1 sugar
- 2 flour
- 1/2 baking powder
- 1 lemon rind
- 1 powdered sugar
- 1 vanilla
- 1 milk
- 1 lemon juice
Instructions:
1. Preheat oven to 350. Adjust rack to middle.
2. For the first layer- mix butter, flour and powder sugar in mixing bowl, then pack in bottom on an 8 X 8 pan. Bake the crust for 15 minute.
3. Meanwhile- mix beaten eggs, lemon juice and rind.
4. In a seperate bowl, sift together sugar, flour, and baking powder.
5. Add the flour mixture slowly to the wet ingredients, mixing thoroughly but not overmixing.
6. Place lemon mixture onto baked crust and bake again at 350 degrees for 25 to 30 minutes.
7. For the frosting, mix all ingredients in a bowl and with a hand mixer, whip until smooth and creamy. This frosting is intended to be very thick. When i stick a spoon into the frosting and lift it up- it should be creamy, but not drip off at all -- So you may need to thicken by adding more powdered sugar.
8. Remove bars from oven and cool pan on wire rack, when cool- GENTLY frost with the icing. The icing should be a little warm- if you make it right before- it's going to be the perfect temp from all that whipping.
9. Refrigerate until served. Keep in fridge too- They taste amazing chilled- In fact, I have never NOT chilled them! (frosting does harden. Cut when removed from fridge.
Title: Easy Summer Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 2 powdered sugar
- 1 vanilla
- 12 Cool Whip
Instructions:
1. In a large mixing bowl beat together the cream cheese, powdered sugar and vanilla, until well combined.
2. Beat in the Cool Whip. Frost cakes or cupcakes with this frosting.
3. If desired, you can sprinkle the top of the frosting with chopped nuts.
4. Keep the frosted cake in the fridge.
5. If you can't find Cool Whip, use another nondairy whipped cream topping.
Title: $250 Chocolate Chip Cookies Recipe
Ingredients:
- 2 butter
- 2 sugar
- 2 brown sugar
- 4 eggs
- 2 vanilla
- 1 salt
- 2 baking soda
- 2 baking powder
- 5 blended oatmeal
- 3 flour
- 1 whole wheat flour
- 3 chocolate chips
Instructions:
1. First cream together butter sugar and then add eggs and vanilla.
2. Then add salt, baking soda, baking powder and oatmeal. Blend the oatmeal by measuring out 5 cups and then put in blender and blend until a fine powder.
3. Add the flour.
4. Add last add the chocolate chips.
5. bake for 10 minutes at 375.
Title: American Choc Chip Cookies of Death
Ingredients:
- 115 butter
- 200 brown sugar
- 2 white sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 instant coffee
- 220 flour
- 1/2 bicarbonate of soda
- 1/2 baking powder
- 1/2 salt
- 200 chocolate chips
- 50
Instructions:
1. Preheat oven to 140 degrees Celsius.
2. Cream butter with sugars.
3. Add egg, vanilla and coffee and beat well until combined and creamy.
4. Mix slowly flour, soda, bicarb and salt until totally combined.
5. Add choc chips and nuts, mix.
6. Form into balls (whatever size you like your cookies, I used about a tablespoon, you can use more if you like a bigger cookie). Place on a sheet of baking paper on a cookie tray, spaced well apart as the cookies will spread.
7. Bake at 140 degrees for 20-25 minutes.
8. Allow to cool for 10 minutes before taking them off the paper as they will harden during this time.
Title: Lip Smackin' Almond Halwa
Ingredients:
- 1 milk
- 1 ghee
- 2 sugar
- 1/2 cardamom powder
- 1/4 saffron
- 1/4 milk
- 1/2
- 3 -5
Instructions:
1. Heat ghee in a pot.
2. Add powdered almonds and roast until light brown.
3. Add milk.
4. Stir until all the milk gets absorbed.
5. Once the milk is absorbed, add cardamom, saffron, sugar and stir until the mixture leaves the sides of the pot.
6. Mix well.
7. Transfer to a serving dish.
8. Garnish with sliced almonds and rose petals.
9. Serve.
10. Note: If stirred for a longer duration, you will be able to enjoy delicious almond barfi pieces.
Title: Apple Cake With Orange Glaze
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 3 unsifted all-purpose flour
- 3 baking soda
- 1 cooking apples
- 1 walnuts
- 3 confectioners' sugar
- 1 butter
- 1 light corn syrup
- 1 1/2
- 1
- 2 -3
- 1
Instructions:
1. Preheat oven to 350* F. Grease and flour a 12-cup Bundt or 10-inch tube pan; set aside.
2. In large mixer bowl with electric mixer at medium speed, beat oil and sugar for 1 minute. Add eggs and beat another minute.
3. In medium bowl combine flour, baking soda and salt. Add to oil mixture and continue beating until well combined. Add remaining ingredients and stir with a large spoon to blend. (Mixture will be very thick.).
4. Spoon batter evenly into pan and smooth top. Bake 1 hour 15 minutes or until a toothpick inserted in cake comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove cake from pan and cool completely on rack before glazing.
5. Glaze: In a small bowl combine all glaze ingredients (confectioners' sugar to corn syrup). Drizzle over cooled cake.
Title: Easy As Pie Fruit Cobbler
Ingredients:
- 1 egg
- 1 water
- 1/2 butter
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Wisk together cake mix, egg, and water until there are no lumps.
3. Put butter in a 9x9 baking dish and put in oven until melted. When melted take pan out of oven and pour batter over melted butter. Do not stir.
4. Pour pie filling over batter and again, do not stir.
5. Bake for 30 - 35 minutes until golden brown.
Title: Banana Cake With Pecan-Crumb Topping
Ingredients:
- 1/3 brown sugar
- 1/4 flour
- 1/4 ground cinnamon
- 2 butter
- 3/4 margarine
- 1 1/3 pecans
- 1 bananas
- 2 fresh lemon juice
- 2 vanilla extract
- 1 flour
- 1/2 baking powder
- 1/8 baking soda
- 1/2 ground cinnamon
- 3/4 salt
- 1/2 butter
- 2 margarine
- brown sugar
- granulated sugar
- eggs
Instructions:
1. Prepare Pecan-Crumb Topping: In medium bowl, combine brown sugar, flour, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
2. Preheat oven to 350. Lightly grease 13x9"-inch metal baking pan.
3. Prepare Banana Cake: In small bowl, mix bananas, lemon juice, and vanilla. On waxed paper, mix flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt.
4. In large bowl, with mixer on medium speed, beat butter and sugars until light and creamy, 5 minutes, scraping bowl often. Add eggs, 1 at a time, beating well after each addition. On low speed, alternately add flour and banana mixtures, beginning and ending with flour mixture; beat until smooth.
5. Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.
Title: Kellogg's Butter Crunch Squares
Ingredients:
- 1/3 butter
- 3/4 margarine
- 1/2 brown sugar
- 1/2 corn syrup
- 1 honey
- 3 vanilla extract
- 1 1/2 peanuts
- 3/4
Instructions:
1. In large heavy saucepan over low heat, melt butter.
2. Stir in sugar and corn syrup.
3. Cook over med. heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove from heat.
4. Blend in peanut butter and vanilla.
5. Add cereals and peanuts, stirring until thoroughly coated.
6. Press firmly and evenly into buttered 9" square pan.
7. Chill until set (about 45 min.).
8. Cut into squares.
9. Store covered at room temperature.
10. Microwave directions: In large microwaveable bowl, microwave butter at high 30-60 seconds to melt. Mix in sugar and syrup. Microwave at high 2 1/2 minutes or until sugar is dissolved and mixture is bubbly, stirring 3 times. Follow steps 2 & 3.
Title: Lime and Thyme Blueberry Pound Cake
Ingredients:
- 1 fresh thyme
- 2 cake flour
- 3 1/2 baking powder
- 1/2 salt
- 1/4 unsalted butter
- 1 1/2 sugar
- 2 1/4 eggs
- 6 lime zest
- 4 pure vanilla extract
- 1 blueberries
- 3 fresh lime juice
- 1/2
Instructions:
1. Position oven rack in the middle of oven; preheat oven to 300°; generously butter and flour a 10-inch Bundt pan.
2. Bring the milk and thyme just to a boil in a small saucepan over medium heat.
3. Remove from heat, cover, and steep for 7 minutes; pour through a fine strainer set over a bowl and let the milk cool to room temperature.
4. In a mixing bowl, whisk the flour, baking powder, and salt together; set aside.
5. Using an electric mixer on med-high speed, beat the butter in a large bowl until light and fluffy.
6. Decrease speed to medium and gradually add 1 ¾ cup sugar.
7. Increase speed to med-high and beat until the mixture is light and fluffy.
8. Beat in the eggs one at a time, beating well after each addition.
9. Decrease speed to low and add the flour mixture alternately the milk in 3 batches, beginning and ending with the flour mixture and beating just until blended.
10. Beat in 2 teaspoons zest and the vanilla; gently stir in berries.
11. Transfer batter to the prepared pan; smooth the top with a rubber spatula.
12. Bake for 1 hour and 30 minutes to 40 minutes, or until the cake begins to pull away from the sides of the pan and a pick inserted in the center comes out clean.
13. Let cake cool in pan on a wire rack for 20 minutes; then turn it out onto the rack and set it right side up.
14. Meanwhile, bring the remaining ½ cup sugar, 2 teaspoons zest, and lime juice to a boil in a small pan over medium heat; remove from heat and let stand for 5 minutes.
15. Brush the lime juice mixture over the warm cake and let cool completely.
16. Serve, cut into wedges.
Title: Walnut Horn Cookies
Ingredients:
- 1 butter
- 1 cream cheese
- 3 all-purpose flour
- 4 walnuts
- 1 1/4 sugar
- 1/2 milk
- 1 vanilla extract
- 1/8 salt
Instructions:
1. In large mixing bowl, cream 1 cup butter and cream cheese until light and fluffy.
2. Gradually add flour, beating until a ball forms.
3. Divide dough into four portions.
4. Roll each portion into a 12-inch circle.
5. Melt the remaining butter.
6. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter.
7. Spread over each circle.
8. Cut each into 12 wedges.
9. Roll up wedges, starting from the wide ends.
10. Place on greased baking sheets.
11. Curve ends to form crescents.
12. Bake at 325 degrees for 35-40 minutes or until lightly browned.
13. Remove to wire racks.
14. Place remaining sugar in a large resealable plastic bag.
15. Add warm cookies, a few at a time, and gently shake to coat.
Title: Spiced Cherry Bell Cookies
Ingredients:
- 3 all-purpose flour
- 1 ginger
- 1/2 baking soda
- 1/2 instant coffee
- 1/2 salt
- 1 butter
- 1 1/4 light brown sugar
- 1/4 dark corn syrup
- 1 egg
- 1 heavy cream
- 1/3 brown sugar
- 1 butter
- 3 maraschino cherry juice
- 1 1/2 pecans
- maraschino cherry
Instructions:
1. For dough:.
2. Sift together flour, baking soda, salt, ginger and coffee. Cream butter and gradually add firmly packed brown sugar. Mix well.
3. Blend in dark corn syrup, egg and heavy cream. Beat well. Add dry ingredients and mix thoroughly.
4. Refrigerate dough for at least one hour. Roll out dough, 1/3 at a time on floured surface to 1/8 inch thickness. Cut into 3-inch rounds. Place on cookie sheet lined with parchment paper.
5. For filling:.
6. Combine all filling ingredients and mix well. Place 1/2 teaspoons of filling in the center of each round. Shape into a bell by folding the two upper edges of dough toward the center, covering all but the lower edge of the filling, using a spatula if necessary. Place 1/4 or 1/2 of a maraschino cherry just below lower edge of filling for the clapper. Bake at 350 degrees 12-15 minutes.
Title: Tomahawk Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 eggs
- 1 brown sugar
- 1 sugar
- 2 1/2 flour
- 1 baking soda
- 1 salt
- 1 rice
- 1 coconut
- 1/2 oatmeal
- 1 salted peanuts
Instructions:
1. Mix in order.
2. Roll into balls, place on cookie sheet and flatten with a fork.
3. Bake at 375 until golden brown ( 8 to 10 minutes).
Title: Cobbler Topping for Home-Canned Pie Filling
Ingredients:
- 2 all-purpose flour
- 1/4 sugar
- 1 baking powder
- 1 salt
- 2 butter
- 2 shortening
- 1/2 eggs
- 2
Instructions:
1. Preheat oven to 375°F Grease a 9inch baking dish.
2. Combine dry ingredients in medium bowl, whisking well. Cut in the butter and shortening with the whisk, using it like a pastry blender.
3. Combine milk and eggs in a 1 cup measure, incorporating the egg well. Pour wet ingredients into dry ingredients, stirring with a fork till dough forms. If dough seems too dry, add a bit more milk.
4. Pour 1 quart of pie filling, any type of fruit, into prepared pan. Using a small cookie scoop, place dollops of dough over the fruit, making a "cobbled" effect. Brush with a little milk and sprinkle with additional sugar, if desired.
5. Bake at 350F for 30 - 35 minutes, or until golden brown and fruit is bubbly. Cool 10 minutes before serving g with whipped cream or ice cream.
Title: Low Fat Banana Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 light butter
- 1 sugar substitute
- 1 vanilla
- 2 eggs
- 1/2 banana
- 2/3 fat free sour cream
Instructions:
1. Sift together flour, soda and salt.
2. Cream butter, sugar and vanilla.
3. Add eggs 1 at a time, and bananas.
4. Stir in sifted ingredients alternately with sour cream.
5. Pour into greased and floured 8x8x2" pan.
6. Cook at 350 degrees for 45 minutes.
7. Frost when cool with butter frosting flavored with fresh lemon juice.
Title: Peach Cake
Ingredients:
- 3/4 eggs
- 3/4 cinnamon
- 1 nutmeg
- 4 confectioners' sugar
- 1/2
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F; grease a bundt pan.
2. Whisk eggs in a medium bowl.
3. Mix in vegetable oil, 3/4 cup of peach wine, cinnamon, nutmeg, and yellow cake mix.
4. Stir well until everything is moist.
5. Pour into bundt pan and bake for 45 minutes or until toothpick comes out clean.
6. Remove from oven and let sit for 1 minute.
7. Remove from pan while still warm.
8. Mix confectioner's sugar and 1/2 tsp peach wine making a glaze.
9. Drizzle this glaze over the cake
10. Great with ice cream or just plain.
Title: Blueberry Pudding Cakes
Ingredients:
- 2 eggs
- 1/4 sugar
- 1 vanilla
- 1 salt
- 1 milk
- 1/2 flour
- 1/2 baking powder
- 3 blueberries
Instructions:
1. Preheat oven over 400.
2. Lightly coat 6oz individual baking dishes with non stick cooking spray.
3. Arrange dishes in a 15x10x1-inch baking dish.
4. In a medium bowl, whisk eggs, whisk in sugar, vanilla and salt. Whisk in milk. Add flour and baking powder. Whisk until smooth.Put berries into individual dishes. Pour batter over berries.
5. Bake-20 minutes.
Title: Mom's Sugar Cookies
Ingredients:
- 1 1/2 sugar
- 1 shortening
- 2 eggs
- 1 sour cream
- 1 baking soda
- 2 baking powder
- 2 vanilla
- 5 flour
- 1/2 milk
- 1 butter
- 1 powdered sugar
- vanilla
Instructions:
1. Cream sugar, shortening and eggs in large mixing bowl. Mix in other ingredients—add flour a little at a time, using wooden spoon if mix gets too thick for electric mixer. Chill dough for 15 minutes.
2. Preheat oven to 350°F.
3. Use plenty of flour to roll out dough about 1/4 in thick; cut with assorted cookie cutters. Bake for 10-12 min or until cookies are just lightly brown on bottom.
4. Frosting: Melt butter in microwave; add milk and vanilla and stir.
5. Place powdered sugar in separate containers. Add a little milk mixture and stir until frosting reaches desired consistency. Use food coloring and assorted sprinkles to frost/decorate cookies as desired.
Title: Rhubarb Meringue Dessert
Ingredients:
- 1 1/2 flour
- 3 sugar
- 3/4 butter
- 2 1/4 sugar
- 4 2% evaporated milk
- 2/3 flour
- 3 nutmeg
- 1/4 fresh rhubarb
- 4 1/2 sugar
- 4
- 1/4
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking pan.
3. For the crust: combine all crust ingredients in a processor until crumbly.
4. Press the mixture into bottom of prepared baking pan.
5. Bake for 20 minutes.
6. While the crust is baking, prepare the filling.
7. To make filling: combine all filling ingredients in the microwave (removing and stirring occasionally) until thickened, (this can also be prepared in a heavy-bottomed saucepan, but watch closely as it will scorch very easily!).
8. Pour the hot filling over the baked crust.
9. To make the meringue: beat egg whites with sugar until thick and glossy.
10. Spread over the cooked rhurbarb filling.
11. Bake for about 10-12 minutes or until golden brown.
12. Refrigerate any leftovers.
Title: Italian Buttercream
Ingredients:
- 5 sugar
- 1 1/4 water
- 1/3 butter
- 1
Instructions:
1. Heat sugar and water to 240 degrees.
2. whip egg whites till almost a stiff peak then shut off.
3. when sugar is done flip mixer on low and pour sugar in bowl.Immediately turn mixer on high and whip till cool.
4. slowly add butter.
5. flavor to your liking (any kind of extract will work and so will liquors).
Title: Chewy Walnut Brownies (Splenda)
Ingredients:
- 3/4 all-purpose flour
- 1/4 Splenda granular
- 3/4 baking powder
- 1 walnuts
- 1/2 reduced-calorie margarine
- 1/4 unsweetened applesauce
- 1/2 eggs
- 2 vanilla extract
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees and spray a 8" x 8" baking dish with butter-flavored cooking spray.
2. Combine flour, cocoa, Splenda and baking powder in a large bowl.
3. Stir in walnuts.
4. In another bowl, combine margarine, applesauce, eggs and vanilla extract mixing well with a wire whisk.
5. Add wet mixture to dry mixture and mix gently to combine.
6. Fold in chocolate chips.
7. Spread batter in dish and bake for 25-30 minutes.
8. Cool on wire racks.