lumicero/recipes-ing2inst huggingface dataset:
Title: Mississippi Mud Cake
Ingredients:
- 3/4 butter
- 1/4 flour
- 3 coffee
- 1 butter
- 1/3 egg
- 1 Bourbon
- 1 vanilla extract
- 1 cake flour
- 1/2 sugar
- 1 baking soda
- 3/4 salt
- 1/2 pecans
- raisins
Instructions:
1. preheat oven to 275.
2. grease and flour a 9x4 loaf pan.
3. mix coffee, butter, chocolate in a bowl and microwave until chocolate is melted 1-2 minutes.
4. cool.
5. beat the egg.
6. stir in bourbon and vanilla.
7. add to chocolate mixture, stirring.
8. in a medium bowl sift flour, sugar, baking soda, salt.
9. beat into chocolate mixture until smooth.
10. stir in pecans and raisins.
11. pour into loaf pan.
12. bake 45-55 minutes.
13. remove and cool in pan on wire rack for 20 minutes.
14. remove from pan and cool completely.
15. serve with whipped cream.
Title: Vanilla Mint Cupcakes
Ingredients:
- 1 1/2 self-rising flour
- 1 1/4 all-purpose flour
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1/2 low-fat milk
- 1/2 heavy cream
- 1 pure vanilla extract
- 2
Instructions:
1. In a small bowl, combine the flours. Set aside.
2. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk, cream, vanilla and peppermint (you can mix the liquid ingredients together if you wish). With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
3. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. This recipe will make about 2 dozen standard size cupcakes or about 48 mini cupcakes.
Title: Bloody Brains
Ingredients:
- 125 butter
- 125 self-raising flour
- 1 baking powder
- 125 sugar
- 2 eggs
- 100 cherries
- 200 icing sugar
- 1 milk
- 1/4 vanilla extract
- 3
Instructions:
1. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cupcake cases. Beat 125g of the butter in a large bowl until creamy. Sift in a flour and baking powder, then add the caster sugar and eggs. Beat until evenly mixed.
2. Add enough red colouring to make the mixture very pale pink - like a brain. Stir in the cherries (to look like specks of blood). Divide the mixture between the cake cases and bake for 20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
3. Beat the rest of the butter until creamy and gradually beat in the icing sugar. Add the milk and vanilla extract. Colour the mixture a very pale greyish-pink with red and black colouring.
4. Put the butter icing in a piping bag and snip off the end (or use a small freezer bag and snip off a corner). Pipe onto each cake in a wavy, s-shape pattern in two halves to make a brain.
5. Put the jam in another piping bag or freezer bag and pipe into the gaps.
Title: Baked Chocolate Tart
Ingredients:
- 400 baking chocolate
- 300 caster sugar
- 2 eggs
- 2
- 10
Instructions:
1. Preheat oven to 180°C.
2. Place cooking chocolate into covered microwave dish. Heat on high for 2 minutes. Stir. Keep microwaving in 1 minute bursts whilst stirring in between until chocolate melts and is shiny.
3. Add eggs, sugar, liqueur and mix well.
4. Bake pastry shell blind for 15 minutes. Remove the paper and rice and bake a further 12 minutes until pastry is lightly golden.
5. Fill tart with chocolate mixture and bake further 18-20 minutes until set.
6. Allow to cool and then dust with cocoa to serve.
Title: Soft Molasses Spice Cookies
Ingredients:
- 5 1/2 flour
- 2 baking soda
- 2 salt
- 1 ginger
- 1 cinnamon
- 1 clove
- 1 nutmeg
- 1 brown sugar
- 3/4 molasses
- 1 1/2 milk
- 3/4 vanilla
- 1
Instructions:
1. Combine flour, soda, salt and spices in a bowl and mix well to blend.
2. Combine sugar, oil, molasses, milk and vanilla in a large bowl.
3. Mix thoroughly.
4. Add flour mixture gradually.
5. Mix well.
6. Chill 1 hour or until firm.
7. Roll out portions of dough on lightly floured surface to 1/4-inch thickness.
8. Cut with a floured 2 1/2" cookie cutter or your favourite shaped cookie cutters.
9. Place on greased cookie sheet.
10. Bake at 375° for 8-10 minutes.
11. When cool store in tightly covered metal container.
12. Prep time includes chilling time.
Title: Giant Chocolate Chip Cookie
Ingredients:
- 6 butter
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 2
Instructions:
1. Heat oven to 350°F.
2. Line 12x5/8 inch round pizza pan with foil.
3. Beat butter, brown sugar and granulated sugar in large bowl until fluffy.
4. Add egg and vanilla; beat well.
5. In separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
6. Stir in chocolate chips.
7. Pat dough evenly into prepared pan within 3/4 inch of edge.
8. Bake 15-18 minutes or until lightly browned.
9. Cool completely.
Title: Cherry Cha Cha
Ingredients:
- 1 margarine
- 1/4 butter
- 3 icing sugar
- 1 1/2 mini marshmallows
- 4 cherry pie filling
- 19
Instructions:
1. Blend the graham crumbs with the melted butter and the icing sugar. Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
2. Whip the cream, fold in the marshmallows and spread half of this over the graham base. Spread the tin of cherry pie filling over the cream mixture. Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
3. Keep in the fridge.
4. I use the bagged graham wafer crumbs and.
5. I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.
Title: Margaret's Strawberry Flummery
Ingredients:
- 2/3 oatmeal
- 4 strawberries
- 5 sugar
- 1 1/4 heavy cream
- 2/3 plain yogurt
- 1 sour cream
- 1/2 fresh blueberries
Instructions:
1. Chill four 8- or 9-ounce stemmed glasses.
2. To toast the oatmeal: Preheat the oven to 350°F Spread it out on a baking sheet. Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. Remove from the oven and let cool.
3. Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. Stir in 1 tablespoon of the sugar.
4. Whip the cream with an electric mixer until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal.
5. Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers.
6. Refrigerate for 1 to 2 hours, or until set. At serving time, divide the blueberries on top of each.
Title: Dulce De Leche Bread Pudding
Ingredients:
- 2 half-and-half
- 1 milk
- 1/2 vanilla bean
- 4 sugar
- 1/2 unsalted butter
- 4
- 3/4
Instructions:
1. Crème Anglaise:
2. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
3. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
4. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
5. Bread Pudding:
6. Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
7. Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.
Title: Baked Rice Cream
Ingredients:
- 4 milk
- 2 rice
- 1/3 sugar
- 1/2 salt
- 1 vanilla
- fresh lemon rind
Instructions:
1. Combine all ingredients in an oven proof dish Stir well, until sugar dissolves Bake in a very slow oven 225 degrees for about 3 hours.
2. Stir the mixture every 1/2 hour until the rice is completely dissolved.
3. Cool completely and refrigerate until well chilled.
4. Serve very cold with cream.
Title: Baked Fudge Dessert
Ingredients:
- 1 cake flour
- 2 baking powder
- 1/2 salt
- 1/2 white sugar
- 3 milk
- 1/2 vanilla
- 1/2 shortening
- 1 brown sugar
- 2 hot water
- 4
- 1/2
- 1 3/4
- 1
Instructions:
1. Sift the first five ingredients together, before stirring in the nuts.
2. Make a well in the centre and add the milk, vanilla and melted shortening.
3. Stir lightly and pour into a greased 1 1/2 quart casserole dish.
4. For the topping, beat the ingredients together and pour over the batter.
5. Bake at 350 F until done.
6. Serve with whipped cream.
Title: Dad's Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 vanilla
- 1 salt
- 3 oatmeal
- 1 1/2 flour
- 1 baking soda
Instructions:
1. Cream together butter and sugars.
2. Beat in eggs and vanilla.
3. Stir in salt, soda and flour, mixing well.
4. Stir in oatmeal.
5. Shape into 4 round logs.
6. Wrap well in wax paper and chill.
7. Slice 1/4-inch thick, place on baking sheets and bake at 350°F for 10 minutes.
8. You can add 1 cup of any of the following if you wish for a variation: coconut, nuts, raisins or chocolate chips.
Title: Icebox Cake (Magnolia Adaptation)
Ingredients:
- 3 heavy cream
- 3 sugar
- 1 vanilla extract
- 2
Instructions:
1. In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
2. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
3. Spread with 1/2 cup whipped cream, making a 7-inch circle.
4. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
5. To serve, dust top lightly with cocoa powder or chocolate shavings.
Title: Honey Krispies
Ingredients:
- 1/2 powdered sugar
- 1/2 honey
- 1/2 peanut butter
- 1 1/2 raisins
- 1/2
Instructions:
1. Place a sheet of waxed paper on a cookie sheet so cookies won't stick.
2. Combine powdered sugar, honey and peanut butter in a medium bowl.
3. Stir until mixed well.
4. Stir in cereal and raisins.
5. Using hands, shape mixture into 1-inch balls.
6. Roll balls in sprinkles and place on a cookie sheet.
7. Refrigerate for 1 hour.
8. Cookies should feel firm when touched.
9. Serve right away or place in tightly covered container and store in refrigerator.
Title: Wine-Poached Pears
Ingredients:
- 6 bosc pears
- 1 port wine
- 1 water
- 1/2 granulated sugar
- 2 cinnamon sticks
- 5 cloves
- 1/2 lemon, zest of
Instructions:
1. Peel pears, leaving stem intact.
2. Using a small melon baller, remove stems and seeds from bottoms of pears.
3. In a saucepan that will accommodate pears upright, combine wine, water, sugar, cinnamon sticks, cloves, lemon zest and lemon juice.
4. Bring to a boil.
5. Add pears, cook over medium heat, maintaining a boil for 5 minutes.
6. Remove from heat, allow pears to cool slowly.
7. Baste pears occasionally with poaching liquid.
8. When completely cooled, chill pears.
9. Serve on individual dessert plates; spoon liquid over pears.
Title: NO BAKE CREAMY PEANUT BUTTER OATMEAL COOKIES
Ingredients:
- 1 1/2 sugar
- 8 butter
- 1/2 evaporated milk
- 1 vanilla extract
- 3/4 peanut butter
- 2 1/4 quick-cooking oats
Instructions:
1. Combine sugar, butter and milk in a pan on top of the stove.
2. Bring to a hard boil and boil for 1 minute, stirring to make sure ingredients do not stick.
3. Remove from heat and stir in vanilla extract and peanut butter until mixture is melted and smooth.
4. Fold in oats and drop by spoonfuls onto wax paper. Let cool. Makes about 24 cookies depending on size you make them.
Title: Roasted Apples With Fig & Hazelnut Stuffing
Ingredients:
- 60 dried figs
- 1 hazelnuts
- 1 orange zest
- 1/4 allspice
- 4 granny smith apples
- 1/3 brown sugar
- 20 butter
- 2
Instructions:
1. Preheat the oven to 180°C.
2. Combine the chopped figs, hazelnuts, orange zest and allspice.
3. Using an apple corer, remove the apple cores.
4. Place the apples in a baking dish and loosely press the fig mixture into the centre of the apples.
5. Combine the sugar, butter and orange juice and drizzle it over the apples.
6. Bake the apples for 25 minutes or until tender, then set aside for 10 minutes for the sauce to thicken slightly.
7. Serve with the sauce spooned over the apples with cream or icecream.
Title: Heirloom Sugar Cookies
Ingredients:
- 1/2 butter
- 1/2 salt
- 1 powdered sugar
- 1/2 egg
- 1 milk
- 2 vanilla
- 1 flour
- 2 baking powder
- 1 baking soda
- 1/2
Instructions:
1. Mix butter, salt and sugars.
2. Beat in egg, milk, and vanilla.
3. Stir in flour, baking powder, and baking soda.
4. Drop by rounded spoonfuls on ungreased cookie sheets.
5. Butter the bottom of a 12 ounce glass, dip in sugar and flatten cookies. If desired, sprinkle cookies with nutmeg, pumpkin pie spice, colored sugar, or sprinkles.
6. Bake at 350 degrees for 8 to 10 minutes or until edges are just golden-brown.
Title: Strawberry Cream Cheese Icing
Ingredients:
- 1 cream cheese
- 1 unsalted butter
- 1/2 fresh strawberries
- 1 vanilla extract
- 4 confectioners' sugar
- 1/4 salt
- 4
Instructions:
1. In a larger mixing bowl, beat together cream cheese and butter with an electric mixer for 2-3 minutes or until fluffy.
2. Add in diced strawberries and vanilla and continue mixing.
3. Add confectioners sugar little 1 cup at a time, continue mixing.
4. Add in salt and mix until you reach your desired texture.
Title: Torta Russa
Ingredients:
- 7 sugar
- 1 unsalted butter
- 3/4 flour
- 1 1/4 eggs
- 3 amaretto liqueur
- 3/4 puff pastry
- 1 salt
- 1
Instructions:
1. Blend the amaretti in a food processor and then set them aside.
2. Now blend the almonds too, however turn the processor on and off quickly as you want to chop them finely, but not turn them into a cream. Set them aside.
3. Put the butter and sugar in the food processor and blend together until creamy and fluffy.
4. Then add the eggs, one at the time until well combined.
5. Now add the flour and a pinch of salt and blend them inches.
6. Set the food processor to a low speed and add the almonds and a shot of amaretto.
7. Finally ad the amaretto cookies and mix them inches.
8. Roll out the puff pastry until it is nice and thin and put it in a 9" springform pan. Roll it out so that it is big enough to come out over the top of the pan.
9. Add the filling.
10. Fold the puff pastry from the sides onto the cake. Note that it doesn't have to cover the whole cake just the first inch or two form the outside.
11. Bake in a preheated oven at 360° for 40-45 minutes or until done. You can check by inserting a toothpick into the center. If the crust starts to brown too much cover it with foil.
12. Let cool before serving.
13. Notes:
14. The quantity of puff pastry varies from one brand to another. In this case I need one package to make the crust.
15. By dry I don't mean old. Amaretto cookies are made in two ways, as a dry and crunchy cookie or a moist and chewy cookie.
Title: Mandarin Orange Pineapple Cake (Aka Pig Pickin Cake)
Ingredients:
- 18 eggs
- 3 mandarin oranges in juice
- 1/3 vanilla instant pudding mix
- 11
- 20
- 9
- 3 1/2
Instructions:
1. Prepare the yellow cake mix according to the directions on the box, EXCEPT substitute the can of mandarin oranges (with juice) for the water. Beat the mandarin oranges in with the other ingredients with an electric hand mixer. Bake according to directions.
2. To make the topping, stir together canned crushed pineapple (with juice), thawed whipped topping, and vanilla pudding mix. Spread over cake evenly once the cake has cooled.
Title: Fruit Filling
Ingredients:
- 3/4 fig
- 1/2 dates
- 1/4 raisins
- 1/2 sugar
- 1/2 boiling water
- 3 lemon juice
Instructions:
1. Mix fruit.
2. Add sugar, water, and lemon juice and cook in a double boiler until thick**.
3. If using to spread on layers of cake, spread it hot---otherwise warm.**.
Title: Condensed Milk Frosting
Ingredients:
- 1/2 shortening
- 1/2 butter
- 14 sweetened condensed milk
- 5 vanilla
Instructions:
1. Beat shortening and butter for approximately 5 minutes.
2. Add condensed milk and beat another 5 minutes.
3. Add vanilla and beat again until desired thickness.
Title: Strawberries in Balsamic Vinegar and Orange Sugar
Ingredients:
- 2 fresh strawberries
- 1/4 icing sugar
- 1 fresh ground black pepper
- 1/2 mint
- 2 oranges
- 1/4 caster sugar
- 300 Cointreau liqueur
- 1
Instructions:
1. Rinse strawberries to remove any grit, cut tops off .
2. Put strawberries into a bowl and sprinkle with icing sugar and pepper.
3. Chop mint finely and add to strawberries and mix well.
4. Add Cointreau to the strawberry mix, cover and place in the fridge until ready to serve.
5. Zest oranges into a mortar & pestle, add the caster sugar and pound until a smooth orange sugar forms.
6. Put 1/2 of this orange mix into a container, cover and place in the fridge until ready to serve. Place the other 1/2 and the cream into a bowl and whisk until stiff peaks form. Cover this and place in the fridge until ready to serve.
7. Just before serving, add the vinegar to the strawberries and mix together.
8. Place the strawberries onto a long serving dish (straining the majority of the juice) and top with the cream mixture. Sprinkle the remainder of the orange sugar over the top of the cream – serve.
Title: Kahlua Balls
Ingredients:
- 2 1/2 powdered sugar
- 1 Kahlua
- 1 dark corn syrup
- 1/3 powdered sugar
- 2
Instructions:
1. Combine crushed Oreo cookie crumbs, nuts, and powdered sugar in a large bowl.
2. Add Kahlua and corn syrup. Mix well.
3. Shape into 1" balls; roll in powdered sugar.
4. Place in airtight container and chill overnight. NOTE: Creme de Cacao may be used in place of Kahlua
Title: Make-Ahead Lemon Bombe
Ingredients:
- 16 unflavored gelatin
- 2 cold water
- 1/4 boiling water
- 1 sugar
- 12 lemon juice
- 1 lemon peel
- 2 salt
- 1/4 flaked coconut
- 1/8 mint leaf
- 24 maraschino cherry
- 1/2 lemon slice
Instructions:
1. Prepare and bake cake according to package directions, using an ungreased 10-inch tube pan. Cut cooled cake into 1 1/2-inch cubes. Set aside.
2. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel, and salt; mix well. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping.
3. Line a 5 1/2-quart bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl. In another large bowl, gently combine the cake cubes and whipped topping mixture. Spoon into prepared bowl, gently pushing against side to prevent holes. Cover and refrigerate for at least 24 hours.
4. Just before serving, uncover bombe. Invert onto a cake plate. Remove bowl and plastic wrap. Frost with remaining carton of whipped topping; sprinkle with coconut. Garnish with mint, cherries, and lemon and orange slices if desired.
Title: Creamy Maple Fondue
Ingredients:
- 1/2 pure maple syrup
- 2 1/2 cornflour
- 2
Instructions:
1. Gently heat pure maple syrup in a pan for 5 minutes.
2. In a bowl, mix the corn flour with 2 teaspoons of the cream.
3. Bring the remaining cream to a boil and add the pure maple syrup.
4. Blend the corn flour mixture into the syrup mixture.
5. Heat gently, stirring continuously until thickened.
6. Serve the fondue in a small pan over a spirit lamp with an assortment of fruit.
Title: Almond Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 flour
- 2 baking powder
- 1/2 salt
- 1/4 powdered sugar
- 1/2 water
- 1
- 3
Instructions:
1. Preheat oven to 400 degrees. In a bowl blend the butter, sugar, and almond extract. In a separate bowl mix the flour, baking powder, and salt. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined (important!).
2. Roll into small balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done) at 400 degrees on a parchment lined pan. Cool cookies until they are just warm and place sliced almonds on top of each cookie.
3. For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.
Title: Pop's Famous Cream Puffs
Ingredients:
- 1 butter
- 2 all-purpose flour
- 1/2 salt
- 8 eggs
- 1 vanilla pudding mix
- 3 butter
- 5 milk
- 1/4 powdered sugar
- 1
Instructions:
1. Preheat oven to 450 degrees F.
2. Melt butter in 2 cups boiling water.
3. Add flour and salt, stirring well until mixture forms a ball that doesn't separate.
4. Remove from heat, cool slightly.
5. Add eggs one at a time, beating after each until smooth.
6. Drop heaping tablespoons of batter on greased cookie sheet.
7. Bake at 450 degrees F for 15 minutes.
8. Lower temperature to 325 degrees F and bake for an additional 25 minutes.
9. Remove and let cool.
10. Cook vanilla pudding according to package directions, or make homemade. Try http://www.recipezaar.com/Vanilla-Pudding-4271.
11. Split puffs and fill with vanilla pudding (or any other flavor).
12. For chocolate topping, stir melted butter and cocoa together in a medium bowl.
13. Add milk and powdered sugar. Stir well.
14. Cover tops of cream puffs with chocolate topping.
15. Refrigerate on trays and serve cold.
Title: Almond Apple Cream Cheese Tart
Ingredients:
- 1 almond paste
- 1 cream cheese
- 8 sugar
- 1/4 egg
- 1 lemon rind
- 1/2 salt
- 1 tart apples
- 2 brown sugar
- 1/4 cinnamon
- 1/2
- 3
Instructions:
1. Preheat oven to 375°F.
2. Roll out pie crust to a line tart pan, carefully pressing into corners and up sides.
3. Between two sheets of wax paper, roll the Almond Paste into a 9-10 inch circle.
4. Lay the Almond Paste circle over the pie shell and gently press into it. With knife, remove any excess pie shell or Almond Paste from edge of tart pan, making it even.
5. Beat cream cheese, sugar, egg, lemon rind and salt until light and fluffy, and spoon evenly onto crust.
6. In a bowl, toss together the sliced apples, brown sugar, and cinnamon. Layer apple slices over cream cheese mixture.
7. Bake for 40-45 minutes or until cream cheese is set and slightly puffed. Set pan on wire rack to cool.
8. In a microwave or small saucepan, melt apricot jam with one tablespoon water. Brush apples for a shiny beautiful glaze. Unmold when cool. Serve room temperature or chilled.
Title: Vegan Brownies
Ingredients:
- 1 whole wheat flour
- 1 granulated sugar
- 2/3 cocoa powder
- 1/2 baking soda
- 1/2 salt
- 1 cinnamon
- 1/4 applesauce
- 1 tofu
- 1 1/2 soymilk
- 1 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat the oven to 350 degrees and grease a 9x13 inch pan.
2. Puree the tofu in a food processor until smooth, add milk, applesauce, vanilla and almond extracts, set aside.
3. In a seperate bowl mix together all dry ingredients.
4. Fold the wet mixture into the dry ingredients until smooth and then pour into baking dish.
5. Bake for 25-30 minutes and let cool.
Title: Vegan Chocolate Pudding Cake
Ingredients:
- 1 flour
- 2/3 sugar
- 2 cocoa powder
- 2 baking powder
- 1/8 salt
- 1/2 water
- 2 applesauce
- 1 vanilla
- 1/4 brown sugar
- 2/3 hot water
- 1 3/4
Instructions:
1. Preheat to 350F and spray an 8" square pan/dish.
2. Mix the first section of ingredients. By hand is fine. Pour into prepared pan.
3. Mix the cocoa and brown sugar. Sprinkle over mix in pan.
4. Pour on hot water.
5. Bake for 45 minutes.