lumicero/recipes-ing2inst huggingface dataset:
Title: Viennese Crêpes
Ingredients:
- 5 sugar
- 1/2 flour
- 2 dry white wine
- 3 heavy cream
- 6 confectioners' sugar
- 1
- 2
Instructions:
1. Crêpes: put 3 egg yolks and 1 tablespoons sugar in the top of a double boiler. Mix well - set over gently simmering water over medium heat. Cook, whisking constantly, until yolk mixture thickens enough to coat the back of a spoon, about 2 minutes. Remove pan from heat -continue to whisk until mixture cools and becomes pale yellow.
2. Preheat oven to 400°. Beat egg whites in a nonreactive bowl until foamy. Gradually add 3 tablespoons sugar and continue to beat until stiff peaks form.
3. Sprinkle flour into yolk mixture. Mix well, then gently fold in egg whites. Spread 1/4 cup of batter on a nonstick cookie sheet, forming a 3'' round. Smooth, then repeat with remaining batter, forming 6 rounds in all. Bake until golden, about 10 minutes. (Finished crêpes should be light and spongy.) Transfer to a cake rack to cool.
4. For the filling, combine remaining 2 egg yolks, 4 tablespoons sugar, and white wine in a small saucepan. Bring to a simmer, whisking constantly to keep yolks from scrambling, over medium-high heat. Remove pan from heat and whisk for 1 minute more. Cool completely. Meanwhile, whip cream until stiff, then gently fold, a little at a time, into yolk mixture.
5. To assemble, divide filling between crêpes, fold over, then sprinkle with confectioner's sugar and serve.
Title: Homemade Yellow Cake and Variations
Ingredients:
- 3 1/2 cake flour
- 1 baking powder
- 1 salt
- 2 sugar
- 1 instant vanilla pudding
- 6 butter
- 6 butter flavor shortening
- 1 1/2 milk
- 1 vanilla extract
- 1/2 sour cream
- 4 eggs
Instructions:
1. Cream together butter, shortening, sugar, and pudding.
2. Add eggs in one at a time.
3. Add in sour cream and vanilla. Mix well.
4. Sift together flour, baking powder, and salt.
5. Add flour mixture into butter mixture alternately with milk starting and finishing with flour mixture.
6. Pour into well greased and floured 13x9 pan.
7. Bake at 350 for 40-50 minutes.
8. Variation for White Cake: Use 4 egg whites instead of the 3 whole eggs.
9. Variation for Spice Cake: Add 1-1/2 teaspoons cinnamon, 1/4+1/8 teaspoon ground allspice, 1/4+1/8 teaspoon ground cloves to the flour mixture.
10. Variation for Chocolate Cake: Use chocolate pudding mix and 1/3 cup cocoa. (I then up the milk a little.).
Title: Pumpkin Pie Parfait
Ingredients:
- 40 butter
- 3 brown sugar
- 3 baking soda
- 1 canned pumpkin
- 3/4 cinnamon
- 1/2 nutmeg
- 1/8 ginger
- 1/8 allspice
- 1/8 salt
- 1/4 milk
- 1 1/4 vanilla instant pudding mix
- 1 Cool Whip
- 1
Instructions:
1. Crush cookies to make 1 cup crumbs.
2. Heat butter and brown sugar over medium heat about 5 minutes to caramelize.
3. Add baking soda and stir until foamy. Stir in crumbs.
4. Pour onto waxed paper sprayed with Pam. Spread out and break up clumps.
5. Mix pumpkin, spices, and milk until smooth.
6. Add pudding mix and mix well.
7. Spoon pumpkin mix, then cool whip, then crumbs and repeat into 6 parfait glasses.
8. Refrigerate at least one hour. Top with a whole cookie.
Title: Poppy Seed Cherry Raisin Pinwheels
Ingredients:
- 250 flour
- 2 baking powder
- 150 Quark
- 4 milk
- 5 cherries
- 100 raisins
- 100 salt
- 15 poppy seeds
- 1 egg
- 40 butter
- 1 honey
- 40 sugar
- 1
- 2
Instructions:
1. For the dough mix flour and baking powder and combine with the remaining ingredients to form a smooth dough.
2. On a lightly floured surface roll out the dough into a rectangle.
3. For the filling combine all the ingredients reserving 1 tbs of sugar.
4. Spread dough with filling and sprinkle with remaining 1 tbs of sugar.
5. Roll up dough like a jelly roll starting at the long side. Cut into 12 slices.
6. Place on a paper-lined baking sheet and flatten slightly.
7. Bake in the preheated oven at 180°C/350°F for 20-30 minutes.
Title: Lemon Lover's Lemon Mascarpone Tart
Ingredients:
- 1 eggs
- 3 sugar
- 1 cornstarch
- 1 lemons, zest of
- 3 butter
- 2 mascarpone cheese
- 1 sour cream
- 1 sugar
- 1 pistachio nut
- 1/3
Instructions:
1. Preheat oven to 450 degrees.
2. Fit crust into a 9 inch tart pan w/removable bottom if available.
3. Bake pie crust for about 12 minutes or until golden, cool.
4. Beat eggs and add a the mixture of sugar and cornstarch gradually.
5. Add lemon juice and zest into the mixture.
6. Cook in the top of double boiler (bowl over pot of hot water) until thick while stirring constantly.
7. Add the butter and let it cool slightly.
8. Pour filling into pie shell and let it cool completely.
9. Combine mascarpone cheese, sour cream and sugar until well blended.
10. Spread evenly over lemon filling.
11. Sprinkle on pistachios if using.
12. Refrigerate until ready to serve.
Title: Sweet Potato Pie I
Ingredients:
- 1 sweet potato
- 1/2 butter
- 1 white sugar
- 1/2 evaporated milk
- 2 eggs
- 1/2 ground nutmeg
- 1/2 ground cinnamon
- 1 vanilla extract
- 1
Instructions:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350*F. for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
4. My Notes: Don't store the boiled sweet potatoes in the fridge when you don't have time to make the pie right then -- it separates a bit and makes the pie grainier than it needs to be. It's much smoother when the directions are followed and it's mixed right after boiling and peeling. I use evaporated milk instead of regular milk. I add a 1/4 tsp of cloves and ginger and 2 tbsp of lemon juice. The lemon enhances the tast of the potatoes. I also add a 1 tbsp flour to the mixture to thicken up a bit. Last, I I halve the white sugar and replace with brown sugar. Try this and you won't be disappointed.
5. If you didn't have an hour to bake or boil the potatoes, so I used a 17.2 oz can of sweet potatoes instead of 1 pound of fresh. I didn't even warm them so they would be similar to the cooked, fresh sweet potatoes! I just opened the can, drained them, and threw them in the mixing bowl with the softened butter. I had to mix with electric mixer for a while until most of the lumps were out, but then just followed the recipe as written. I added just a little more milk since the can was a little over 1 lb. The pie was great, and saved me over an hour of prep time.
Title: Nut Cake (Nussen Kuchen)
Ingredients:
- 2 flour
- 3/4 butter
- 4 cream cheese
- 8 canned milk
- 6 eggs
- 1 sugar
- 6 flour
- 2 walnuts
Instructions:
1. If you like you can make the dough a day ahead.
2. It is easier to work with.
3. With a pastry blender, cut the butter into the flour.
4. You want it to look like coarse meal.
5. Cut in cream cheese.
6. Flour your hands.
7. Pour in milk a little at a time.
8. Gentlely with your hand, mix the dough to form a ball.
9. Don't over work the dough.
10. At this point wrap in plastic wrap and refrigerate about 1-2 hr.
11. best overnight.
12. Filling: In a small bowl, beat 1 c.
13. sugar into the yolks.
14. Beat until light yellow and stiff.
15. In a large bowl, beat egg whites until stiff.
16. Slowly fold the yolk mixture into the whites.
17. Mix the flour and walnuts together and gentley add to mixture.
18. Try not to stir out all you egg whites.
19. You want air to be left to keep this moist and light.
20. Spray very lightly a 9x13" pan.
21. Roll out 1/2 the dough.
22. Put it in the bottom of the pan.
23. Pour in your walnut mixture.
24. Roll out the other half to fit over the top and fit closely around sides.
25. Bake in a preheated oven at 350* for 35-40 min.
26. Until the top is a golden brown.
27. When cooled cut into squares.
28. Sprinkle with powdered sugar.
Title: Chocolate Kid's Mix
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1 chocolate chips
- 6 cocoa powder
- 3/4
- 1/4
Instructions:
1. Melt butter, peanut butter and chocolate chips together in microwave, stirring every 30 seconds.
2. Stir in rice or corn cereal to coat.
3. Put cocoa powder in paper bag or re-sealable plastic container.
4. Add cereal and shake until cereal is covered with cocoa powder.
5. Add Sprinkles and shake again.
6. Serve.
Title: Chocolate Angel Delight
Ingredients:
- 12 chocolate chips
- 2 water
- 3 eggs
- 1 salt
- 3 sugar
- 1 1/2 heavy cream
- 1 vanilla
- 13 vanilla ice cream
Instructions:
1. Melt chocolate in water on top of double boiler; cool.
2. Stir in yolks and salt.
3. Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture, blending well.
4. Whip heavy cream; add vanilla; fold into chocolate mixture.
5. Place chunks of angel food cake into 9x13x2" pan.
6. Cover with chocolate mixture.
7. Chill at least 6 hours before serving.
8. Cut into squares and top with ice cream.
Title: Chocolate & Cherry Stripes
Ingredients:
- 1 sugar
- 1 butter
- 1 egg
- 2 milk
- 1 vanilla
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/2 maraschino cherry
- 1/2 pistachio nuts
- 1/3 pecans
Instructions:
1. Combine sugar and butter in large mixer bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add egg, milk and vanilla; continue beating until well mixed.
4. Reduce speed to low and add flour and baking powder.
5. Mix well.
6. Divide dough in half.
7. Knead melted chocolate into one half.
8. Knead cherries and nuts into remaining half.
9. Line 8 x 4-inch loaf pan with plastic food wrap, extending wrap over ends.
10. Divide each dough in half.
11. Evenly press half of chocolate dough into pan.
12. Evenly press half of cherry dough on top of chocolate.
13. Repeat layers of chocolate and cherry doughs.
14. Use plastic wrap to remove from pan; wrap dough.
15. Refrigerate until firm (2 hours or overnight).
16. Heat oven to 375° F.
17. Cut into 1/4-inch slices; cut each slice into thirds (cut across the short way).
18. Place 2 inches apart on ungreased cookie sheets.
19. Bake for 8 to 10 minutes or until edges are lightly browned.
Title: Pumpkin Custard
Ingredients:
- 1 pumpkin
- 2/3 brown sugar
- 1 cinnamon
- 1/8 ground cloves
- 2 eggs
- 1 heavy cream
- 1/4 half-and-half
- 1/4 brown sugar
- 1 pecans
- butter
Instructions:
1. Mix first 6 ingredients together and put into 4 greased 10 ounces custard cups.
2. Place in a 13 X 9 inch baking pan; pour hot water around cups to a depth of 1 inch.
3. Bake, uncovered, at at 350degrees for 20 minutes.
4. Topping: combine the 1/4 cup brown sugar, pecans and butter, Sprinkle over custard.
5. Bake 30-35 minutes longer or until knife inserted near the center comes out clean.
6. Serve warm or chilled; top with whipped cream.
7. Refrigerate covered and if desired reheat in microwave for 30 seconds.
Title: Peanuts
Ingredients:
- 1/2 butter
- 1/4 shortening
- 1/4 creamy peanut butter
- 1 powdered sugar
- 1 vanilla
- 1 flour
- 1 3/4 butter
- 1 creamy peanut butter
- 1/2 powdered sugar
- 1/2 vanilla
- 2 milk
- 1/2
- 3 -6
Instructions:
1. Grease cookie sheets.
2. Beat butter, shortening and peanut butter in large bowl at medium speed.
3. Gradually add powdered sugar, beating until smooth.
4. Add egg yolk and vanilla; beat well.
5. Add flour; mix well.
6. Stir in 1/3 cup ground peanuts.
7. Cover dough; refrigerate 1 hour.
8. Prepare PEANUT BUTTERY FROSTING.
9. Preheat oven to 350.
10. Shape dough into 1-inch balls.
11. Place 2 balls, side by side and slightly touching, on prepared cookie sheet.
12. Gently flatten balls with fingertips and form into "peanut" shape.
13. Repeat steps with remaining dough.
14. Bake 16 to 18 minutes or until edges are lightly browned.
15. Cool on cookie sheets 5 minutes.
16. Remove cookies to wire racks; cool completely.
17. Place remaining 2/3 cup ground peanuts in shallow dish.
18. Spread about 2 teaspoons frosting evenly over top of each cookie.
19. Coat with ground peanuts.
20. TO MAKE FROSTING:
21. Beat butter and peanut butter in medium speed of mixer until smooth.
22. Gradually add powdered sugar and vanilla until blended but crumbly.
23. Add milk, 1 T. at a time, until smooth.
24. Refrigerate until ready to use.
Title: Macerated Grapes
Ingredients:
- 2 green seedless grapes
- 2
Instructions:
1. Prick each grape with a toothpick and place them in a bowl.
2. Pour Grappa and Frangelico over top and allow to marinate for a minimum of 3 hours.
Title: Blackberry Fool
Ingredients:
- 2 blackberries
- 1 1/2 cooking apples
- 4 sugar
- 2/3 milk
- 1 all-purpose flour
- 1 cornstarch
- 2 blackberries
- 3/4 of fresh mint
- 4
Instructions:
1. Place the blackberries and apples in a saucepan with 3 T sugar and 2 T water. Cover and cook for 8-10 minutes, until the fruit has softened.
2. Cool slightly, then puree the fruit in a food processor or blender and strain.
3. Heat the milk in a saucepan until boiling. Meanwhile, mix the flour, cornstarch, egg yolks and remaining sugar together. Pour on the milk and beat together.
4. Return to the saucepan and heat until thickened, stirrring continuously. Stir in the blackberry puree and leave to cool.
5. Fold 2/3 of the whipped cream into the cold blackberry mix to give a marbled effect.
6. Spoon into 4 individual glasses, decorate with the remaining cream, blackberries and sprigs of mint. Serve.
Title: Gingerbread
Ingredients:
- 1/2 sugar
- 1/4 butter
- 1/4 shortening
- 1 1/2 baking soda
- 2 cinnamon
- 2 ginger
- 1 allspice
- 1 egg
- 1 salt
- 1/2 hot water
- 1 flour
- 2 1/2
Instructions:
1. Cream butter, shortning, and sugar.
2. Mix in egg, molasses, and the other dry ingredints sifted together.
3. Add hot water, beating until smooth.
4. In a parchment lined, greased jelly-roll pan, pour the batter (which will be very thin).
5. Cook at 300 degrees until batter has risen.
6. Cook at 350 degrees until toothpick comes out clean.
Title: Fresh Pear En Papillote With Vanilla and Cardamom
Ingredients:
- 4 pears
- 1/2 sugar
- 4 -6 cardamom pods
- 4 unsalted butter
- 2 pure vanilla extract
- 4 parchment paper
Instructions:
1. Preheat oven to 375 degrees.
2. Place sugar and cardamom pods in blender.
3. Process until cardamom is finely ground.
4. Combine sugar/cardamom mixture with vanilla.
5. Fold parchment in half, bringing the two short sides together. Lightly oil [or pam] each piece.
6. Divide fruit among the 4 parchments, laying fruit along the crease.
7. Divide the sugar/cardamom/vanilla among the parchments.
8. Dot each with butter.
9. Fold and crimp the edges of the parchment together to seal.
10. Bake for 10-12 minutes. Serve in the packet with ice cream, if you wish.
Title: Spicy Cocoa Cream and Strawberries
Ingredients:
- 1 heavy cream
- 2 sugar
- 2 cayenne pepper
- 1 strawberries
- 4
Instructions:
1. Using an electric mixer, whip the cream until frothy.While you are whipping at low speed, gently sprinkle in the sugar, cocoa powder, and cayenne until well combined.
2. Move to a bowl and serve with strawberries for dipping. Enjoy!
Title: Sour Cream Butterscotch Frosting
Ingredients:
- 6 butter
- 1/4 sour cream
- 1/2 vanilla
- 1 confectioners' sugar
- 2 1/2
Instructions:
1. Melt butterscotch and butter.
2. Cool.
3. Stir in sour cream and vanilla.
4. Gradually beat in confectioner's sugar.
Title: Angel Cake Surprise
Ingredients:
- 1 strawberry gelatin
- 1 bananas
- 1 vanilla instant pudding mix
- 3 crushed pineapple
- 1
Instructions:
1. Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
2. Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan.
3. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin.
4. Arrange peach slices on top of banana slices.
5. If desired, add crushed pineapple.
6. Prepare instant pudding according to instructions on box and spread evenly over fruit.
7. Spread whipped topping on top of the pudding. Try to keep the layers separate.
8. Refrigerate at least 2 hours before serving.
Title: Fantastic Crackle Top Sugar-Cinnamon Cookies
Ingredients:
- 2 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 1 -2 all-purpose flour
- 4 cream of tartar
- 4 baking soda
- 3 salt
- 1 white sugar
- 1/2 cinnamon
- 1/2 - 1
Instructions:
1. Set oven to 350°.
2. In a extra large mixing bowl (I use my kitchen aid stand mixer for this), cream/mix the shortening, both sugars, eggs and vanilla until very well blended and fluffy.
3. In a smaller bowl mix together (do not sift) the flour, cream of tartar, baking soda and salt, with a spoon.
4. Add the flour mixture to the creamed mixture and beat well until blended.
5. Roll into walnut size balls (or larger if desired).
6. Roll into the cinnamon/sugar mixture, making sure that the balls are well coated.
7. Place on a foil-lined lightly sprayed cookie sheet.
8. Bake for 10-12 minutes or until lightly browned around the edges.
9. ***NOTE*** for a crispier cookie, bake longer.
Title: Chocolate Strawberry Port Cake
Ingredients:
- 1/3 butter
- 1 margarine
- 1/2 port wine
- 2 eggs
- 1/2 sugar
- 1/2 flour
- 1 fresh strawberries
- 1
Instructions:
1. In double boiler over simmering water, melt butter and 1/2 cup of the chocolate in 1/3 cup of the port.
2. Stir and cool.
3. In mixer bowl beat egg yolks with 6 tablespoons of the sugar until thick and pale.
4. Gradually beat in chocolate mixture.
5. Mix in flour and remaining chocolate.
6. In another bowl beat egg whites with remaining sugar just until stiff; gradually fold into chocolate batter to blend.
7. Pour into greased and floured 9-inch round layer cake pan.
8. Bake in 325-degree oven 25 to 30 minutes until pick inserted into center comes out clean.
9. Cool in pan 5 minutes; loosen and invert onto plate. With back of spoon press shallow indentation into center of cake. Toss strawberries with remaining port; spoon into center of cake. Pipe or spoon whipped cream around edge.
Title: Cafe Decal Mousse
Ingredients:
- 1/4 coffee
- 2 instant coffee
- 5 heavy cream
- 1 toasted hazelnuts
- 1/2 pecans
- 2 1/2 Bourbon
- 1
- 2
Instructions:
1. Add two tablespoons of instant coffee plus one tablespoon of splenda brown sugar and two tablespoons of fine bourbon to day old coffee.
2. Place in refrigerator to chill over night.
3. Place 1 cup of cream in double boiler on medium heat. Add three tablespoons of splenda brown sugar. Bring to a slow boil. Stir until thicken. About 10 to 15 minutes.
4. Remove from heat and place in an air tight container.
5. Chill in refrigerator over night.
6. Toast hazelnut or pecans for 5 minutes. allow to cool.
7. Chop up in food processor and place in an airtight container.
8. Place 1 1/2 cups of heavy cream in chilled mixing bowl. Add 1 teaspoon of chocolate extract and one tablespoon of brown sugar. Whip until just set.
9. Add 1/4 cup of day old coffee mixture to caramel sauce. Incorporate.
10. Add 1/2 cup of caramel sauce to cream mixture. Continue to whip until stiff peaks form.
11. Place one tablespoon of chocolate syrup in bottom of parfait glass. Add two tablespoons of the cafe decal mousse. Add two teaspoons of the caramel sauce. Add chocolate syrup. Sprinkle one teaspoon of the toasted nuts. Continue to layer the mousse, caramel sauce, chocolate sauce & nuts until you have filled the parfait glass, ending with caramel, chocolate sauce & nuts on top.
Title: 7-Up Bundt Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 5 eggs
- 3 flour
- 2
- 3/4
Instructions:
1. Cream sugar& butter together until light& fluffy.
2. Add eggs, one at a time, and beat well.
3. Add flour and mix in.
4. Beat in lemon extract and 7-UP.
5. Pour batter into well-greased and floured Bundt pan.
6. Bake at 325 degrees for 1 to 1-1/4 hours.
7. When cool, ice with a powdered sugar/lemon juice glaze, and garnish with long"curls" of lemon zest.
Title: Carob Snacking Cake
Ingredients:
- 50 carob chips
- 1 1/2 soymilk
- 1 vinegar
- 1/3 honey
- 1/3 flax seed
- 1/2 vanilla
- 1/2 carob powder
- 1/3 baking soda
- 120 baking powder
- 160 salt
- 3/4 cornstarch
- 3/4 cold water
- 1/4 soymilk
- 1 1/2 light corn syrup
- 3 stevia
- 1 carob powder
- 1/3 agar
- 3 gelatin
- 90
- 1/2
Instructions:
1. Preheat the oven to 350F and line a 9” square pan.
2. Melt the carob chips with 1/2 cup of the soy milk, then mix in the remaining soy milk with the vinegar.
3. Stir in honey, oil and flaxseed until well combined. Add vanilla and mix inches.
4. Whisk in the carob powder, then the flours, baking soda, baking powder and salt just until smooth.
5. Bake for 30 minutes, until it tests done. Cool completely in the pan.
6. When cake has cooled completely, make the glaze:
7. Whisk together the cornstarch and cold water in a small dish, set aside.
8. Bring the soy milk, corn syrup, stevia and carob to a simmer (with the agar powder if using) and add the cornstarch mixture.
9. Cook 1 minute, until thickened, then remove from heat and (if using) whisk in the gelatin.
10. Cool 1 minute, then pour over the cake in the pan and let cool completely.
11. Store in the fridge.
Title: Cinnamon Apples With Yogurt
Ingredients:
- 1 unsalted butter
- 4 jonathan apples
- 2 fuji apples
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/4 vanilla bean
- 2 water
- 1/4
Instructions:
1. Melt butter in a heavy nonstick skillet over medium heat.
2. Sauté apple 2 minutes.
3. Stir in brown sugar or Splenda brown sugar substitute and cinnamon.
4. Add water & cinnamon stick, and cover skillet.
5. Simmer 4-5 minutes, or until liquid is evaporated and apples are tender.
6. Serve apples over vanilla frozen yogurt and drizzled with caramel topping.
Title: Sooji
Ingredients:
- 1 semolina
- 2 cinnamon sticks
- 125 butter
- 3/4 sugar
- 1/2 milk
- 1/2 water
- 1/2 ground cardamom
Instructions:
1. Add semolina to butter and cook on low (stove top) until semolina browns.
2. In a separate pot boil the water, milk, cinnamon and ground cardamom together.
3. Add milk mixture and grated coconut (optional) to cooked semolina.
4. Simmer on low until liquid evaporates.
5. Serve warm with fresh cream and a sprinkle of almonds.
Title: Healthy Dirt Cake
Ingredients:
- 1 fat-free sugar-free instant vanilla pudding mix
- 2 Splenda granular
- 1 nonfat milk
- 3 reduced-fat cream cheese
- 1 butter
- 1/4 fat-free cool whip
- 1
Instructions:
1. Crush cookies.
2. Place half of the cookies in 9x13 inch pan
3. Mix pudding and milk
4. Mix cream cheese, butter, and splenda
5. Mix with pudding and cool whip.
6. Top with other half of cookies.
7. Freeze for 5 hours.
Title: Lime Coconut Shortbread
Ingredients:
- 185 butter
- 1 lime rind
- 2 caster sugar
- 1/3 plain flour
- 1 1/2
- 1/4
- 1/3
Instructions:
1. Beat butter, sugar, essence and rind in a medium bowl with electric mixer until smooth.
2. Stir in fours and coconut in two batches; knead lightly.
3. Roll dough between sheets of baking paper until 4mm thick; cut into 6cm shapes, place 3cm apart on greased oven trays.
4. Bake in moderate oven 10 minutes or until firm.
5. Stand 3 minutes before lifting onto wire racks to cool.
Title: Apple Gingerbread Upside Down Cake
Ingredients:
- 1/4 butter
- 4 tart apples
- 3/4 brown sugar
- 1 cinnamon
- 1/4 shortening
- 1/4 brown sugar
- 1 egg
- 1/2 molasses
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/2 ginger
- 1/2 egg
- 1/2 water
- 1 molasses
- 1 salt
- 3/4 lemon juice
- 1 1/2 vanilla
- 2
- 1
Instructions:
1. TOPPING:.
2. Melt butter in a casserole dish or 8-inch square pan, arrange sliced apples in it. Sprinkle with sugar and cinnamon.
3. CAKE BATTER:.
4. Cream shortening, add sugar gradually, beat well. Stir in egg and molasses. Add sifted dry ingredients alternately with milk. Beat until fluffy. Pour cake batter over apples and bake at 350F for 45 minutes. Turn out upside down and serve with Satin sauce.
5. SATIN SAUCE:.
6. Beat egg and water in saucepan until foamy. Stir in molasses and salt. Cook over low heat 1 minute stirring constantly. Remove from heat and stir in lemon juice and vanilla. Serve hot.