lumicero/recipes-ing2inst huggingface dataset:
Title: Spooktacular Halloween Graveyard Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 marshmallows
- 3
- 10
- 6 -10
- 1 1/2 - 2
- 1 -4
- 1
- 1/4
- 6 -12
- 4 -6
Instructions:
1. Preheat oven to 350°F.
2. Mix together cake mix, water, oil, and eggs according to package directions.
3. If your package requires different ingredients to make cake, follow those instructions instead.
4. Grease and flour a glass 13x9-inch cake pan.
5. If you use a dark or coated pan, do your baking at 325°F.
6. Pour batter into prepared pan and bake in a preheated oven for approx 35 minutes (38-40 minutes for dark or coated pans) or until cake is done.
7. Allow cake to cool in the pan.
8. Spread frosting evenly on cooled cake.
9. Sprinkle frosting with crumbled cookies (oreos or whatever you are using).
10. Using gel frostings, write sayings on 1/2 of the milano cookies (some sayings might be"Justin Tyme","Yul B Next","RIP","M T Tomb","Will B Back","Barry M Deep", etc).
11. Press 1/2 of cookie down into cake and icing to resemble a standing tombstone.
12. Arrange ghost marshmallows in a standing position on top of cake.
13. Scatter candies and/or sprinkles or sugars on cake to garnish.
Title: Apricot Pecan Tassies
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 6 reduced calorie cream cheese
- 3/4 light brown sugar
- 1 egg
- 1 butter
- 1/2 vanilla
- 1/4 salt
- 2/3 pecans
- 1/3
Instructions:
1. For Base:
2. In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
3. For Filling:
4. Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
5. Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.
Title: Moist, Incredibly Delicious, Carrot Cake
Ingredients:
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 3 eggs
- 3/4 low-fat buttermilk
- 3/4 sugar
- 2 vanilla
- 2 crushed pineapple
- 6 carrots
- 2 pecans
- 1/2 sugar
- 1 baking soda
- 1 low-fat buttermilk
- 1/2 butter
- 1/2 light butter
- 1/2 corn syrup
- 1 vanilla
- 1/3 sugar
- 1 baking soda
- 1/2 low-fat buttermilk
- 1/2 butter
- 1/2 light butter
Instructions:
1. Cake:
2. Mix flour, soda, cinnamon, and salt in a large bowl.
3. Beat eggs, oil, buttermilk, sugar and vanilla; add to four mixture, add pineapple, coconut, pecans and carrots; stir well.
4. Grease and flour 9 x 13 cake pan.
5. Pour in batter and bake at 350° for 50-55 minutes or until tests done.
6. Glaze:
7. Mix all but vanilla in saucepan, bring to a boil.
8. Cook for 5 minutes stirring often.
9. Remove from heat, stir in vanilla.
10. Poke holes in warm cake every two inches.
11. Pour glaze over cake and cool cake until syrup is absorbed.
12. Frosting:
13. Combine and beat until smooth.
14. Frost cooled cake.
Title: Alisa's Amazing Frosted Brownies
Ingredients:
- 2 flour
- 2 sugar
- 3/4 eggs
- 4 margarine
- 1 1/4 milk
- 1/4 margarine
- 1/4 powdered sugar
- 1/2 vanilla
- 2
- 1
Instructions:
1. Mix together brownie ingredients.
2. Pour in greased and floured 9x13 pan.
3. Bake at 350 degrees for 20-30 minutes.
4. Cool and frost.
5. Combine frosting ingredients. Feel free to decrease margarine to 3/4 of the stick. Add more powdered sugar if needed to make desired spreadable consistency.
Title: Butterless Cake With Icing
Ingredients:
- 1 egg
- 2/3 sugar
- 1/2 evaporated milk
- 1 flour
- 2 baking powder
- 1/8 salt
- 3/4 evaporated milk
- 2 powdered sugar
- 1
- 3/4
Instructions:
1. Put egg yolk in a mixing bowl and beat until light; gradually add the sugar and milk while beating continuously.
2. Sift your flour, baking powder, and salt together; set aside.
3. Beat egg white until stiff; fold dry ingredients into egg white.
4. Add egg white mixture and flavoring to sugar-milk mixture, blending well.
5. Pour batter in a prepared 8-inch square pan.
6. Bake at 375 degrees ("a moderately hot oven") for 30 minutes.
7. Icing: Warm the 2 tablespoons evaporated milk in a small saucepan, and add the 3/4 teaspoon lemon extract and 1 cup powdered sugar.
8. Top on cake.
9. If you'd like, you can color the icing with food coloring.
Title: Honeydew Blueberry Ice Pops
Ingredients:
- 1/2 honeydew melon
- 2 blueberries
- 1 lime
- 2 honey
- 1 mint
Instructions:
1. In a blender combine melon, blueberries and lime juice; blend to a smooth puree. Set aside.
2. In a small saucepan combine honey, 1/2 cup water, lime zest and mint. Place over medium heat; bring to boil. Remove pan from heat and let cool completely.
3. Strain honey mixture; stir into melon puree. Pour evenly into ice pop molds. Freeze at least 12 hours.
Title: Chocolate Cream Puffs
Ingredients:
- 1 water
- 1/2 unsalted butter
- 2 sugar
- 1/4 salt
- 1 flour
- 1 eggs
- 5 ice cream
- 1
Instructions:
1. Combine water, butter, sugar and salt in a medium size saucepan.
2. Place over medium low heat to melt butter.
3. Add flour and cocoa powder all at once; stir vigorously until mixture pulls away from side of pan.
4. Remove from heat. Heat oven to 400.
5. Lightly coat baking sheet with cooking spray.
6. With the saucepan off heat, add eggs one at a time, to batter in saucepan, beating well after each addition.
7. With a 1/4 cup drop mixture onto baking sheet, spacing 2" apart. Bake for 40 minutes until puffed and firm.
8. Cool slightly.
9. Cut off top third of each puff; scoop out soft center from bases.
10. Cool bases and top on wire rack.
11. Fill puffs with ice cream of your choice; cover with tops.
12. Freeze on baking sheets until firm.
13. Transfer to an airtight container.
14. Freeze for up to 1 week.
15. Place puff on plates.
16. Let stand 15 minutes.
17. Top with sauce of your choice.
Title: Carrot Cookies
Ingredients:
- 1 carrot
- 1 Splenda granular
- 1 1/2 sugar
- 1 baking powder
- 2 eggs
- 1 vanilla
- 6 flour
- 6 poppy seeds
- 1 water
Instructions:
1. You can grate the carrots either by hand or in a food processor. When my grandmother was living, the food processors hand not yet been invented.
2. In a large bowl mix all ingredients together.
3. Preheat oven to 350 degrees F.
4. Lightly flour your work surface and take a portion of the dough at a time, hand kneed the dough, and roll it out to approximately 1/16 inch thick, or even thinner.
5. With either a cookie cutter or a glass, cut the cookies.
6. Brush a cookie sheet slightly with cooking oil, or spray the cookie sheet with a non-stick cooking spray, and place the cookies onto the cooking sheet.
7. Bake in oven, just until the edges of the cookies start to get slightly golden, about 30 minutes. Continue to check the cookies in the oven, and be careful not to over bake, as the cookies will not taste the same.
8. Place the cookies onto a plate to cool before eating them.
Title: Stamped Shortbread Cookies
Ingredients:
- 1/2 granulated sugar
- 1 butter
- 2 all-purpose flour
- 1/4 cornstarch
- 3 granulated sugar
- 1
Instructions:
1. Heat oven to 350*
2. In large bowl, comine 1/2 cup sugar and butter, beat until light and fluffy. Add flour and cornstarch, dried butter powder.( this should be available from a cake decorating shop, etc) adds just the best butter flavor -- and mix well.
3. Divide dough into 18 equal pieces, shape into balls.
4. Roll balls in 3 tbls sugar.
5. Place 2" apart on ungreased cookie sheets.
6. For each cookies, flatten ball of dough firmly with cookie stamp.
7. Bake at 350* for 9-12 minutes or until bottoms are very light golden brown.
8. Cool 1 minutes, remove from cookie sheets.
Title: Raspberry Meringue Cookies
Ingredients:
- 3 salt
- 1/4 raspberry gelatin powder
- 3 1/2 sugar
- 3/4 white vinegar
- 1 white chocolate chips
- 1
Instructions:
1. Heat oven to 250º.
2. Beat egg whites with salt.
3. Add gelatin and sugar gradually; beat until soft peaks form and sugar is dissolved.
4. Beat in vinegar.
5. Fold in white chocolate chips. (I actually prefer not to use these -- but my husband likes it with them)
6. Drop one teaspoons worth of meringue onto an un-greased cookie sheet lined with parchment or brown paper. [If you make them too big, they won’t cook all of the way through. Also, I have found that it works best if you use a non-stick cookie sheet.].
7. Bake 25 minutes. Turn oven off and leave the cookies in the oven 20 minutes longer.
Title: Chocolate Crunchy Bars (No Bake)
Ingredients:
- 1 peanut butter
- 1 brown sugar
- 1/2 corn syrup
- 1/3 honey
- 1 1/4 peanuts
- 2 vanilla
- 8 chocolate chips
- 2 1/2 margarine
- 1/4
Instructions:
1. In a large saucepan, combine peanut butter, brown sugar, corn syrup and honey; stir over medium heat until JUST to a boil and the mixture smooth (this can be done in the microwave also).
2. Remove from heat, stir in peanuts and vanilla.
3. Gradually add in cornflakes; stirring until well coated.
4. Press the mixture evenly into a lightly greased 11x7-inch baking dish.
5. In the microwave or a small saucepan, melt the margarine with chocolate chips until smooth.
6. Pour/spread the mixture over the bars in the pan.
7. Chill until set.
8. Cut into bars.
Title: Red Velvet Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1/4 baking soda
- 1 salt
- 1 vanilla
- 1 eggs
- 2 buttermilk
- 1 white vinegar
- 2 cake flour
- 2 butter
- 2 1/2 cream cheese
- 1 marshmallow cream
- 2 sweetened flaked coconut
- 2
Instructions:
1. Heat oven to 350 f. coat two 9x2-in or 8x2-in cake pans with baking spray.
2. CAKE: In a large bowl wit mixer on medium speed, beat butter, sugar, cocoa powder, bking soda, salt and vanilla 2 minutes until creamy. Beat in eggs 1 at a time until blended.
3. In seperate bowl, stir buttermilk, food color, and vinegar until blended.
4. With mixer on low, beat in flour in 3 additions alternating with buttermilk mixture in 2 additons, beating just until combined.
5. Divide batter evenly into prepared pans.
6. Bake 31 to 33 minutes for 9-inch, or 41 to 43 minutes for the 8-inch.Cool in pans on wire rack for 5 minutes before removing cakes from pans. Cool compltely on a wire rack.
7. FROSTING:
8. Beat creamcheese an butter on medium speed until smooth and creamy. Add marshmallow cream and beat until smooth and fluffy.
9. Assmble cake frosting middle,sides, and top.Sprinkle top with coconut.
10. Roll out gum drop and cut into shape of holly leaves. Arrange on side of cake near the top using the red nonpariels as centers. Refridgerat until ready to use.
Title: Oatmeal Almond Balls
Ingredients:
- 1/4 honey
- 1/3 ground cinnamon
- 2 salt
- 1/2 quick oats
- 1/8
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Place almonds on cookie sheet; toast 8 to 10 minutes or until golden brown, set aside.
3. Do not turn oven off.
4. Combine honey, egg whites, cinnamon and salt in a large bowl; mix well.
5. Add oats and toasted almonds; mix well.
6. Drop by rounded teaspoonfuls onto ungreased nonstick cookie sheet.
7. Bake 12 minutes or until lightly browned.
8. Remove to wire rack to cool.
Title: Crust-Less Fruit Tart (Basically Fruit & Fruit Dip)
Ingredients:
- 1 low-fat sour cream
- 4 low-fat cream cheese
- 1 powdered sugar
- 1 vanilla
- 3 -4
- 3
Instructions:
1. Mix sour cream, cream cheese, sugar or syrup, and vanilla in a bowl. Set in fridge to chill about 2 hours or so.
2. Prepare your fruit by washing and cutting.
3. Mix preserves with fruit.
4. Scoop some of the fruit mixture in a bowl and top with sour cream mixture.
5. Enjoy!
Title: Carrot Almond Cake
Ingredients:
- 9 granulated sugar
- 1 granulated sugar
- 2 carrots
- 9 ladyfingers
- 4 baking powder
- 2 1/2 amaretto liqueur
- 1 salt
- 1 eggs
- 4 butter
- 2 flour
- 1 heavy cream
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Put the almonds and sugar in a food processor and chop as finely as possible. Transfer to a large mixing bowl. Break up the ladyfingers into pieces, about an inch long, place them in the food processor and grind to a powder. Add to the almonds and sugar in the mixing bowl. Cut the carrots into pieces about an inch long, and chop in the food processor as finely as possible. Add to the bowl, mixing them well with the other ingredients.
3. Add the baking powder, salt, and the Amaretto liqueur and mix well. Add the egg yolks, mixing them in until they are well distributed with the other ingredients.
4. Whip the egg whites with an electric mixer or by hand until they form stiff peaks. Take a couple of tablespoons of the beaten egg whites and mix them with the ingredients in the bowl to soften the mixture a bit. Pour the rest of the egg whites onto the mixture and carefully fold them in with a rubber spatula.
5. Grease the bottom and sides of a 10 inch springform pan with the butter and dust it with flour. Pour the batter into the pan, then shake the pan a bit until the batter is evenly distributed.
6. Place the pan in the upper level of the preheated oven and bake for 50-60 minutes, or until a toothpick comes out dry when inserted into the cake.
7. When the cake is cool, cut it into 8 to 12 pieces and serve with a dollop of whipped cream.
Title: Jack's Chocolate Chip Cookies
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 applesauce
- 1/4 unsalted butter
- 1/2 egg substitute
- 2 milk
- 2 vanilla extract
- 2 all-purpose flour
- 1 salt
- 1 baking powder
- 1 baking soda
- 3 1/2 rolled oats
- 2 walnuts
- 1 pecans
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream the butter, applesauce, brown sugar and white sugar until smooth. Add the egg sub. and mix. Stir in the milk and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Using a wooden spoon, stir in the rolled oats, chocolate chips and walnuts.
3. Roll the dough into walnut sized balls, and place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool cookies on wire racks.
Title: Granny Moss 1/2 & 1/2 Pie Crust
Ingredients:
- 2 all-purpose flour
- 1 shortening
- 1/2 salt
- 2
Instructions:
1. This recipe is simple. You use 1/2 the amount of shortening/butter (a 1/2 & 1/2 blend) and 1/2 the amount of ice water as you do shortening. There is 1 "pinch" (little less than 1/2 tsp.) salt to every cup of flour.
2. Fill large glass with ice cubes, pour water on top to chill while you work.
3. Put flour and salt in large bowl, and cut in shortening. Using a pastry knife or just a plain fork. Do Not mass the shortening in the flour.
4. When mixture resembles coarse crumbs, pour ice water into a measuring cup getting the correct amount.
5. Pour into flour mixture slowly and blend to make dough. Do not over work this dough as that makes it tough.
6. When entirely mixed, take 1/2 of dough out and place on lightly floured surface. Sprinkling top with flour.
7. Pat down into circle to less than 1/2 inch and then use rolling pin to roll dough out into crust.
8. Dough can be kept in refrigerator for 3 days wrapped tightly or frozen for up to 6 months.
9. To adjust for larger amount - just go 1/2 and 1/2 --
10. 4 cups flour.
11. 2 cups shortening.
12. 1 cup ice water.
13. 4 pinches salt.
14. It is just as easy as pie - as she told me!
15. Enjoy !
Title: Heavenly Hash Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 1/2 flour
- 1 1/2 baking powder
- 1/4 pecans
- 2 vanilla
- 2 mini marshmallows
- 3 powdered sugar
- 1 evaporated milk
- 1/4 butter
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar: add eggs.
3. Stir in sifted dry ingredients (except marshamllows) and mix well.
4. Add pecans and vanilla.
5. Bake in greased 13x9 pan for 40 minutes.
6. Immediately after removing from oven, cover surface of cake with marshmallows.
7. ICING: Beat together all ingredients until smooth.
8. Pour icing over hot marshamllow-covered cake.
9. Allow o cool, cut into squares.
Title: Chai Tea Cupcakes
Ingredients:
- 30 all-purpose flour
- 1 chai tea mix
- 1/4 baking powder
- 1/4 salt
- 1 unsalted butter
- 1/4 sugar
- 1/2 eggs
- 3/4 milk
- 2 vanilla
- 1/3 cream cheese
- 1/2 chai tea mix
- 3/4 powdered sugar
- 1/4 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Line mini muffin pans with liners.
3. Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
4. In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
5. Add eggs one at a time and beat well.
6. Add vanilla.
7. On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
8. Fill cupcake cups with batter 3/4 full.
9. Bake for approximately 15 minutes or until done.
10. Let cakes cool completely.
11. Combine all the ingredients and mix until smooth.
12. Refridgerate until cakes have cooled.
13. Frost cakes.
14. Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
15. *TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.
Title: Texas Sheet Cake
Ingredients:
- 1 butter
- 1 water
- 4 flour
- 2 sugar
- 2 buttermilk
- 1/2 eggs
- 2 cinnamon
- 1/2 baking soda
- 1 vanilla
- 1 butter
- 4 vanilla
- 1/2 buttermilk
- 1 powdered sugar
- 6 pecans
- 1
- 1/2 - 1
Instructions:
1. Preheat oven to 350. Grease & flour sheet cake pan. Mix butter, water, cocoa, and bring to a boil.
2. Mix sugar, flour, soda. Pour boiled mixture over sugar mixture and mix well. Combine eggs, buttermilk, cinnamon and vanilla and mix well. Combine with other mixture and pour into prepared sheet cake pan. Bake 20-25 minutes.
3. For frosting, mix 4 Tbs cocoa, 1/2 cup butter 1 tsp vanilla, 6 Tbs buttermilk and bring to a boil. Pour over powdered sugar, mix well and pour over warm cake. Sprinkle with pecans , if desired.
Title: Strawberries Ole'
Ingredients:
- 4 strawberries
- 1/3 lime juice
- 2 -3 black pepper
- 2 -3
Instructions:
1. Toss strawberries, orange juice, tequila and lime juice in a bowl.
2. Refrigerate 1-2 hours, stirring occasionally.
3. Spoon strawberry mixture into bowls, sprinkle lightly with pepper.
Title: Mexican Pecan Cookies
Ingredients:
- 4 all-purpose flour
- 2 butter
- 3 1/2 pecans
- 1/4 confectioners' sugar
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
3. Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
4. Let the cookies cool completely, then roll in remaining confectioners' sugar.
Title: Banana Oatmeal Cake with Caramel Fudge Frosting
Ingredients:
- 2 all-purpose flour
- 1 rolled oats
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 vanilla
- 1 1/2 bananas
- 3/4 buttermilk
Instructions:
1. In medium bowl mix together flour, rolled oats, baking powder, baking soda, salt and nutmeg.
2. In large bowl, with electric mixer, cream together butter and sugar until light and fluffy.
3. Add eggs and vanilla, beating well.
4. Add dry ingredients alternately with bananas and buttermilk, mixing lightly after each addition.
5. Pour batter into greased 13 x 9 inch (32 x 23 cm) cake pan.
6. Bake at 350 F ( 180 C) for 35 - 40 minutes or until toothpick inserted in centre comes out clean.
7. Cool completely on cake rack.
8. Ice with Caramel Fudge Frosting.
9. Frosting: 1/3 cup butter 1 cup lightly packed brown sugar 1/4 cup milk, 2% 2 cups sifted icing suga r Melt butter in saucepan.
10. Stir in brown sugar.
11. Heat to boiling, stirring constantly.
12. Boil and stir over low heat 2 minutes.
13. Stir in milk.
14. Heat to boiling.
15. Remove from heat. Gradually stir in icing sugar.
16. Spread on cooled cake. Yield: 24 servings Garnish plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice.
Title: Scalloped Apple Bake
Ingredients:
- 1/4 butter
- 1/4 brown sugar
- 2 orange zest
- 1 cinnamon
- 1/4 nutmeg
- 1 1/2 cornbread stuffing mix
- 1/2 pecans
- 1 whole berry cranberry sauce
- 1/3 apples
- 4
Instructions:
1. Combine butter, sugar, cinnamon, nutmeg, zest and pecans and stuffing mix.
2. Combine apples, cranberry sauce and juice.
3. mix half of stuffing mixture into apples.
4. spread into a buttered casserole dish.
5. sprinkle rest of stuffing mixture over top.
6. bake on 375 for 40 minutes.
Title: Killer Chocolate Cake..
Ingredients:
- 18 1/4 instant chocolate pudding mix
- 3 1/4 milk
- 1 1/2 eggs
- 3 cream cheese
- 1 powdered sugar
- 8 vanilla
- 1 Cool Whip
- 1 pecans
- 12
- 1
- 2
Instructions:
1. to make Killer Cake:
2. Preheat oven to 350*.Lightly grease and flour 13x9 baking pan.
3. Combine all ingredients in large mixing bowl with electric mixer on low to combine and then medium speed for 2 minutes.
4. Pour cake and pour into prepared 13x9 pan. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from oven and freeze immediately.
6. DO NOT COOL FIRST!
7. FROSTING:
8. In a large bowl, combine softened cream cheese with 1 cup powdered sugar and beat till well combined.
9. Gradually add granulated sugar and 1 tsp vanilla.Mix well.
10. Fold in 12 oz Cool Whip till well incorporated.
11. Spread frosting on frozen cake and then sprinkle with 1 cup toasted, chopped pecans and 2 Hershey bars, chopped.
12. Refrigerate, Be sure it is thawed before serving.
Title: Blueberry Cheesecake Trifle
Ingredients:
- 1 blueberries
- 2 sugar-free lemon gelatin
- 1 Cool Whip Lite
- 2
- 8
Instructions:
1. Beat together the 2 pkgs of nuefchatel cheese and the lemon jello.
2. Lightly beat in 1 container of CoolWhip.
3. Layer 1/2 of the angel food cake cubes on the bottom of a trifle bowl.
4. Top with 1/2 the cream cheese mixture, 1/2 the blueberries, and 1/2 of the CoolWhip.
5. Repeat, reserving a few blueberries for garnishing on the top.
6. Trifles are a great make-ahead dessert.
7. This is best if it gets to sit for a few hours.
Title: Orange, Ginger, Cinnamon Rice Pudding
Ingredients:
- 1 rice
- 2 cinnamon
- 4 Splenda sugar substitute
- 1/2 yogurt
Instructions:
1. Mix 2tsp cinnoman, 2tsp Splenda, and Shirataki Rice into a bowl.
2. Cook in the oven for 30mins at 350 F.
3. Once cooked stir mixture. Then wait for it too cool.
4. Once rice is cooled down stir in yogurt and mix well.
5. Enjoy.
Title: Grandma Helen's Pumpkin Cake
Ingredients:
- 4 eggs
- 1/8 sugar
- 2 fresh pumpkin puree
- 1 canned solid-pack pumpkin
- 2 1/2 canola oil
- 1 pumpkin pie spice
- 2 vanilla extract
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 walnuts
- 3 pecans
- 3/4 butter
- 1 cream cheese
- confectioners' sugar
- vanilla extract
Instructions:
1. Preheat oven to 350 degrees. 325 degrees if using a Pyrex Glass pan
2. Grease a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans.
3. In medium bowl with electric mixer, beat eggs until frothy.
4. Add sugar, pumpkin, oil, spice and vanilla.
5. Beat on low speed until combined, then increase to medium speed.
6. Beat 1 minute.
7. Add flour, baking powder, baking soda and salt; beat on low speed for 2 minutes.
8. Add nuts and stir to combine.
9. Pour into baking pan.
10. Bake on center rack for about 40 minutes (30 to 35 minutes for layers) until cake is golden brown and top springs back when lightly pressed.
11. Let cool in pan on rack for at least 1 hour before frosting.
12. (For a layer cake, let cool 15 minutes, remove cake from pans and let cool completely before frosting.) For frosting: Beat butter and cream cheese with electric mixer until fluffy.
13. Add confectioners' sugar and vanilla and beat on low speed until fluffy.
14. Add more powdered sugar if necessary to make a stiffer frosting.
15. Store cake in the refrigerator.