lumicero/recipes-ing2inst huggingface dataset:
Title: Carob Balls
Ingredients:
- 1 corn syrup
- 1 carob powder
- 1 sesame seeds
- 1/2 dried shredded coconut
- 1/3
Instructions:
1. In a small saucepan, combine the peanut butter and sweetener. Stir over med-low heat until melty.
2. Remove from heat.
3. GRADUALLY add the carob powder and stir it in- ditto the sesame seeds.
4. It's easier to roll into balls once the mixture has cooled a little, so if you can, let it sit 5-10 minutes or even refrigerate.
5. Scoop up a chunk with a spoon and roll it into a walnut-sized ball (1 inch) in your fingers. Put it in a small bowl with the coconut and shake the bowl around till the carob ball is coated.
6. Store the balls in the fridge. They freeze great, but you'll have to let them thaw or they'll break your teeth!
Title: Italian Biscotti Alla Mascia
Ingredients:
- 3 eggs
- 1/4 butter
- 1/4 milk
- 1 sugar
- 1 baking powder
- 2 flour
- 2 1/2 salt
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter and allow to cool.
3. Do all beating and mixing by hand.
4. Combine wet ingredients, then sugar.
5. Combine dry ingredients.
6. Add wet to dry.
7. Fold in nuts/fruit.
8. Pour on greased cookie sheet in 2 or 3 loaves.
9. Spread to 1/2 inch thick.
10. Bake 30 minutes.
11. Slice individual loaves across into individual biscotti 3/4" to 1" wide.
12. Turn each on side and bake each cut side 10 more minutes.
13. *Choosenumber of flavorings and type to suit taste.
14. Many interesting variations are possible.
15. Examples include currants and cinnamon, mini chocolate chips, candied fruits, et cetera.
16. Also use mashed banana or pumpkin, however, these require adjusting the liquid.
17. One-half cup replaces 1/4 cup milk.
Title: Monster Cookies
Ingredients:
- 3 eggs
- 1 brown sugar
- 1 white sugar
- 1 vanilla
- 1 corn syrup
- 1/2 butter
- 1 1/2 peanut butter
- 2 baking soda
- 4 oatmeal
- 1/2 chocolate chips
- 1/2
Instructions:
1. Mix ingredients in order listed.
2. Fold in M&M's and Chocolate chips.
3. Bake at 350 degrees for 12 minutes.
Title: Red, White and Blueberry Crisp (Ww 2 Points)
Ingredients:
- 2 blueberries
- 2 sugar
- 2 strawberries
- 1/2 old fashioned oats
- 2 brown sugar
- 2 light butter
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, toss blueberries with 1 tablespoon of granulated sugar; set aside. In another small bowl, toss strawberries with remaining tablespoon of granulated sugar; set aside.
3. In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.
4. Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. (Or prepare in individual serving bowls like we did here.) Sprinkle with oat topping, decorate with whipped topping and serve. Yields 8 servings.
Title: Honey Almond Cupcakes
Ingredients:
- 1/3 honey
- 3 egg
- 1 salt
- 1 whole wheat flour
- 1/2 baking powder
- 1 milk
- 1 berries
- 3/4
- 1
- 1/4
Instructions:
1. Cake:
2. Preheat oven to 375F degrees.
3. Mix oil, honey, almond extract and egg yolk together.
4. Add salt, baking powder, flour and milk together.
5. Beat egg white until stiff and fold into batter until creamy.
6. Pour batter into paper lined cupcake pan.
7. Bake for 20 min or until toothpick comes out clean.
8. Let cool.
9. Topping:
10. Whip cream (I prefer heavy whipping cream).
11. Mash your favorite berries.
12. Blend berries into whipped cream.
13. Add on top of cupcakes.
Title: Chocolate Chip Cookie Sticks
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 brown sugar
- 1/2 sugar
- 1/2 baking soda
- 2 eggs
- 2 vanilla
- 2 1/2 flour
- 8 pecans
- 1 hazelnuts
Instructions:
1. Line a 13x9-inch pan with foil (release foil works great); set aside.
2. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds; add brown sugar, sugar or Splenda, and baking soda; beat until combined, scraping sides of bowl occasionally.
3. Beat in eggs and vanilla until combined; beat in as much of the flour as you can with you mixer; using a wooden spoon, stir in any remaining flour.
4. Stir in chocolate and nuts; press dough evenly into the prepared pan.
5. Bake at 375°F for 22-25 minutes or until golden brown and center is set; cool in pan on a wire rack 1 hour.
6. Preheat oven to 325°F; holding securely to the foil lining, gently remove cookies from pan and place on cutting board, leaving cookies on foil lining.
7. Cut cross-wise into 9 x 1/2-inch slices; place slices, cut side down, about 1 inch apart on ungreased cookie sheet; Bake for 6-8 minutes or until cut edges are crispy; carefully transfer cookies to wire rack (cookies will be tender); cool.
Title: Healthy-Ish Chewy No-Bake Cookies
Ingredients:
- 4 fructose
- 1 soymilk
- 1/2 margarine
- 1/4 vanilla
- 1/2 quick oats
- 1 1/2
- 2 1/2
Instructions:
1. Combine cocoa, fructose, milk, and margarine in a saucepan and bring to a full boil.
2. Boil for 1.5 minutes.
3. Immediately remove from heat and stir in Peanut Butter, vanilla, and oats.
4. Drop by spoonfuls onto waxed paper.
Title: Chocolate Linzer Cookies
Ingredients:
- 1 1/2 flour
- 1 cinnamon
- 1 granulated sugar
- 3/4 butter
- 1/2 egg
- 1/2 confectioners' sugar
- 1
- 1/2
Instructions:
1. In a medium bowl combine flour, cocoa, cinnamon, sugar and almonds.
2. Toss lightly with a fork, add butter pieces.
3. Gather into a ball.
4. Wrap securely in plastic wrap and chill 4 to 5 hours.
5. Preheat oven to 350°F.
6. On lightly floured surface roll out half of dough.
7. Cut put rounds using a 3-inch round biscuit cutter.
8. With the remaining half of dough cut out rounds with the same cutter, but also cut a smaller circle(about3/4-inch) in the center, using a bottle cap.
9. Place both batches on an ungreased cookie sheet and bake for 8 to 10 minutes.
10. Remove from cookie sheet and cool completely.
11. Spread plain cookies with jam and cover with a cookie with a whole in the center.
12. Sprinkle tops with confectioners' sugar.
Title: Marsala Wine Biscotti
Ingredients:
- 1 dried currant
- 1 marsala wine
- 1/4 butter
- 1 1/4 sugar
- 2 eggs
- 2 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
Instructions:
1. In a small bowl, soak currants in the marsala wine for 1 to 2 hours; Drain currants and set aside (marsala wine)soaking liquid.
2. Preheat oven to 375 degrees; line cookie sheet with parchment paper.
3. With an electric mixer, cream the butter and sugar; Add eggs and 3 tablespoons of reserved marsala wine, mix until well blended.
4. On low speed, gradually add flour, baking powder,and salt; stir in currants.
5. Turn dough onto a lightly floured surface; This will be a soft dough.
6. Divide dough into 3 equal pieces; roll each piece into a loaf about 12 inches long.
7. Place on parchment-lined cookie sheets,spacing about 3 inches apart.
8. Using a pastry brush, brush the tops with marsala wine and sprinkle with sugar: I kept the left over marsala wine to use for making another batch of cookies or could be used in another recipe.
9. Bake 20 to 25 minutes, or until golden,mine only took about 18 minutes.
10. Remove cookie sheet from oven, using 2 metal spatulas, remove the loaves from cookie sheet onto a wire rack, cool.
11. NOTE: I find it eaiser to just cool the loaves on cookie sheet and then slice loaves, turn the slices on there sides; return to oven and brown; I use this method when making all biscotti.
12. Place cooled loaves on cutting board, using a sharp knife, slice loaves diagonally into 1/2-inch-wide slices; I use a chinese chefs knife.
13. Return slices to cookie sheet, in a single layer; bake 15 minutes, or until lightly browned; mine took less time.
14. Cool toasted biscotti on a wire rack, store in airtight container.
Title: Easy Pistachio-Banana Fruit Dessert
Ingredients:
- 1 instant pistachio pudding mix
- 1 bananas
- 1 mini marshmallows
- 2
- 3
- 1
Instructions:
1. Place the instant pudding mix in a large bowl; add in pineapple with juice and mix very well.
2. Mix in the Cool Whip topping until combined.
3. Stir in sliced bananas, marshmallows and fruit cocktail until combined.
4. Cover and chill for a couple of hours before serving.
Title: Yasmeen's Jam Sandwich Bread Pudding
Ingredients:
- 20 butter
- 2 milk
- 3 eggs
- 1/4 - 1/2 sugar
- 50 chocolate
- ground nutmeg
Instructions:
1. Preheat oven to 180°C.
2. Make jam sandwiches of jam, bread and butter.
3. Cut sandwiches in quarters and arrange loosely in deep oven dish.
4. If you are using chocolate add chunks in between bread.
5. Mix milk, eggs and sugar till blended.
6. Pour over bread.
7. Sprinkle top with nutmeg.
8. Bake in preheated in oven for 30 to 40 minutes till set right through.
9. Serve with custard or vanilla ice cream.
Title: Wicklewood's Lemon Raspberry Bars (Gluten and Sugar Free)
Ingredients:
- 8 artificial sweetener
- 8 all-purpose flour
- 2 butter
- 1 lemon peel
- 1 salt
- 2 all-purpose flour
- 8 artificial sweetener
- 3 eggs
- 3 fresh lemon juice
- 1 lemon peel
- 2
Instructions:
1. Preheat oven to 350°F (175°C).
2. Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
3. Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
4. Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
5. Pour the mixture into the baking tray and press evenly over the base.
6. Bake for 15 to 20 minutes or until lightly browned.
7. Set aside to cool.
8. Mix sweetner and flour in a large bowl.
9. Add egg, lemon juice and zest and mix well.
10. Spread rasperry jam evenly over warm crust.
11. Gently pour lemon mixture over jam.
12. Bake for 20 to 25 minutes or until set.
13. Remove from oven and allow to cool before placing in refrigerator.
14. Chill in refrigerator 2 hours, cut into squares before serving.
Title: Brownie Strawberry Trifle
Ingredients:
- 1 water
- 1/4 eggs
- 1/2 strawberry
- 2 French vanilla instant pudding
- 1 Cool Whip
- 2
- 8
Instructions:
1. To make brownies:
2. Heat oven to 350°F.
3. Grease bottom of a 13x9 inch pan.
4. Stir brownie mix, water, oil and eggs in medium bowl until well blended.
5. Spread in pan.
6. Bake for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; let cool.
7. While brownies are cooling slice the berries and set aside.
8. Mix pudding with 2 cups of milk and whisk until thickened.
9. Fold in Cool Whip.
10. To layer, put brownie for first layer, add strawberries for second layer, drizzle with chocolate shell and the pudding mixture layer.
11. Repeat layers ending with the pudding mixture.
12. Decorate with the whole strawberry, cool whip and drizzle with the chocolate shell.
13. Chill until serving about 3 hours at least.
14. Enjoy!
Title: Carrot Cake With Cream Cheese and Raspberries
Ingredients:
- 1 1/2 sugar
- 2 carrots
- 1 1/4 eggs
- 4 baking soda
- 2 baking powder
- 2 cinnamon
- 1 raspberries
- 120 powdered sugar
- 200
- 1
Instructions:
1. more recipes on my blog: www.potravel.pl.
2. Knock eggs into a bowl, mix in batches adding sugar. Then add the sieved flour, baking powder, cinnamon and baking soda. Still mix gradually adding the oil. Finally, add two cups of grated carrots. - You can erase the medium mesh.
3. Pour into a greased baking pan or on the plaque. Put into the preheated oven 170 degrees 70 minutes.
4. After baking, remove the plates to cool. On the surface smear cream cheese, I added a natural flavor and garnish with raspberries. Before serving, sprinkle the top with powdered sugar. Enjoy :).
Title: Affogato Mocha
Ingredients:
- 1 chocolate ice cream
- 8 bittersweet chocolate pieces
- 8 dark rum
- 8
Instructions:
1. Divide ice cream among 4 dessert bowls or coffee cups.
2. Spoon 2 tablespoons each of chocolate, espresso and rum over the ice cream and serve immediately.
Title: Easy yet Decadent Red Velvet Cupcakes
Ingredients:
- 1 chocolate instant pudding
- 1 cream cheese
- 1 powdered sugar
- 1 unsalted butter
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Prepare cake mix as directed on box, adding in the box of chocolate pudding mix and 1 tsp of the vanilla extract.
2. Beat well; batter WILL be thick.
3. Fill a touch over half full muffin tins that have been well greased or lined with muffin/cupcake liners; don't fill too high as they rise considerably.
4. Cool on rack when done.
5. This will make approximately 24 cupcakes.
6. As cupcakes bake, make frosting.
7. Using a mixer, beat cream cheese, remaining tsp of vanilla and butter in large bowl until well blended; gradually beat in powdered sugar.
8. Careful beating in the sugar or you (and your kitchen) will end up looking like an audition for a movie of Casper the Friendly Ghost hehe.
9. Beat in whipped topping and continue beating until frosting is thick and creamy looking, giving it enough time for the powdered sugar to break down and dissolve or you will have grainy frosting.
10. If TOO thick, add cream or milk a LITTLE at a time until of piping consistency. You can always add a touch more cream; you can't take it out so be careful.
11. Pipe or spread frosting on top of cupcakes when cool -- then pig out. :-).
Title: Dreamiest Peaches
Ingredients:
- 1 brown sugar
- 10 butter
- 1 ground cinnamon
- 1
- 1/4
Instructions:
1. Preheat oven on broiler setting.
2. Place peaches hollow side up in a pie pan.
3. In a medium bowl, mix together crushed vanilla wafers, brown sugar, butter and cinnamon until crumbly. Sprinkle over peaches.
4. Place under broiler, and cook until sugar is melted and bubbly, about 1 minute.
Title: White Chocolate Lemon Fudge
Ingredients:
- 9 white chocolate
- 7 cream cheese
- 3 icing sugar
- 1/4
Instructions:
1. In microwave safe bowl, melt white chocolate.
2. In a large bowl, beat cream cheese until smooth. Add sugar, beating well. Mix in lemon oil, stirring well.
3. Add melted chocolate, beating only until smooth. Spread into prepared pan and refrigerate until firm. Cut into squares.
Title: Cocoa Cake
Ingredients:
- 1 sugar
- 1 1/2 flour
- 1/2 baking soda
- 1 salt
- 1/2 buttermilk
- 1/4 vanilla extract
- 1
- 2
Instructions:
1. Mix dry ingredients.
2. Combine wet ingredients and add to flour mixture. Do not overmix.
3. Bake in greased 8x8 glass dish@325 degrees or metal pan @350 degrees for 30-40 minutes. Check center with toothpick. It is normal for cake to fall in the center when baked.
Title: Golden Syrup Pudding
Ingredients:
- 1/4 unsalted butter
- 1 unsalted butter
- 1/4 sugar
- 1 sugar
- 1 egg
- 1 self-raising flour
- 1 salt
- 1/3 milk
- 1 milk
- 1/2 vanilla extract
- 1/4 golden syrup
Instructions:
1. Cream butter and sugar until pale and light. Beat in egg. Sift flour and sugar over the top and fold in, alternately with the milk and vanilla.
2. Spoon golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding mixture on top of golden syrup. Cover the top of the basin with a circle of baking or waxed paper (or a circle of washed muslin or calico) cut so that it has a diameter about 2" wider than the top of the pudding basin, this is then put over the top, tied with string around the lip, and the excess paper or fabric turned up on top of the 'lid'. I often tie 'handles' of string on either side of the bowl to make the next step easier.
3. Take a large saucepan that will more than fit in the pudding basin. I put an old saucer upside down in the bottom of the pan to stand the basin on. Fill the saucepan with water that comes halfway up the sides of the bowl. Remove the bowl, put the lid on the saucepan, bring the water to a simmer, return the bowl to the pan, replace the lid on the pan. Steam for 75 minutes.
4. Remove from water, rest for 10 mins, turn out onto a flat plate. Serve with cream and or ice-cream.
Title: Yogurt Cookies
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 1/2 plain low-fat yogurt
- 2 lemon peel
- 1 vanilla
- 1/2 oats
- 2 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 powdered sugar
- 1/4
Instructions:
1. Heat oven to 375.
2. Lightly spray cookie sheet with no stick spray or oil lightly.
3. Beat butter and sugar until fluffy.
4. Add yogurt, egg whites, lemon peel and vanilla.
5. Mix until well blended.
6. Gradually add combined remaining ingredients except powdered sugar and mix well.
7. Cover and refrigerate for at least one hour but no more than three.
8. With lightly floured hands, shape dough into 1 inch balls, place on prepared cookie sheet.
9. Using bottom of glass jar coated with sugar, press into thick 1 inch thick circles.
10. Bake 10-12 minutes or until edges are lightly browned.
11. Cool 2 minutes on cookie sheet, remove to wire rack.
12. Sift powdered sugarover warm cookies and cool completely.
13. Store tightly covered.
Title: Peanut Butter Cupcakes (Gift Mix in a Jar)
Ingredients:
- 1 3/4 flour
- 1/4 baking soda
- 1/2 salt
- 3/4 baking powder
- 1 1/3 sugar
- 1 butter flavor shortening
- 3/4 creamy peanut butter
- 2/3 eggs
- 3 milk
- 1/2 vanilla extract
- 1/2
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, baking soda, salt, baking powder, sugar and then peanut butter chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. PEANUT BUTTER CUPCAKES GIFT TAG:
6. Additional ingredients to be added by the recipient: 3/4 cup solid butter-flavored shortening, 2/3 cup creamy peanut butter, 3 eggs, 1/2 cup milk and 1/2 tsp vanilla extract.
7. PEANUT BUTTER CUPCAKES INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, combine the shortening, peanut butter, eggs, milk and extract; blend with electric mixer set on low speed.
10. Add the contents of the jar and continue to blend for 2 minutes.
11. Spoon the batter into papered muffin tins, filling each liner half full.
12. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
14. Serve immediately or store in an airtight container for up to 5 days.
Title: Kahlua Chocolate Mousse
Ingredients:
- 5 plain gelatin
- 1/3 Kahlua
- 1/3 vanilla
- 1 salt
- 1
- 1/4
- 1
Instructions:
1. In a small bowl, combine 1/3 cup of cold water and gelatin and let soften for 4-5 minutes.
2. Mix cocca, 1 cup water, Kahula, salt, and softened gelatin.
3. Bring to a boil and boil over medium heat for 2 minutes stirring constantly.
4. Remove from heat .
5. Pour mixture into a large bowl, and add milk, and vanilla, mixing well.
6. Chill for one hour.
7. Fold whipped topping into mixture and divide into 8 dessert cups.
8. Chill for at least 1 hour, and serve.
Title: Spanish Poached Pears
Ingredients:
- 6 bosc pears
- 150 cooking pears
- 1/2 sugar
- 1 cinnamon stick
- 300 water
- 1 vanilla extract
Instructions:
1. Place the pears in boiling water for 2 - 3 minutes then remove from the water and place under the cold tap.
2. When the pears are cooled enough to handle, remove the peel, then cut in half.
3. Using an apple corer, remove the center, and pare the stem away.
4. Meanwhile put the sugar, wine, water and cinnamon stick in a pan over a medium heat when it starts to boil.
5. Stir in vanilla extract, then add the pears and simmer slowly until the pears become soft.
6. When the pears have softened remove them from the liquid and place them in a glass bowl.
7. Leave the liquid simmering a bit longer until it reduces then pour over the pears.
8. Can be served warm or chilled.
Title: Chocolate-Orange Torte
Ingredients:
- 1 oranges
- 4 sugar
- 1
Instructions:
1. Heat oven to 375°. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Finely chop the almonds. Grate 1 teaspoon orange zest from one of the oranges and cut strips of zest from another to use for garnish. Squeeze 1 1/2 cups juice from the oranges.
2. Prepare the muffin mix according to the label directions but substitute 3/4 cup of the orange juice for water and blend in the chopped almonds and grated zest. Pour into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool torte in pan on wire rack for 10 minutes. Remove from pan.
3. Meanwhile, in a small saucepan, combine the sugar and the remaining 3/4 cup orange juice. Simmer, stirring occasionally, until slightly reduced and thickened, about 10 minutes. To serve, spoon the sauce over the torte and garnish with the orange-zest strips.
Title: Amaretto Cake
Ingredients:
- 2 eggs
- 1/2 brown sugar
- 1 coconut
- 1/2 ground pecans
- 1 Amaretto
- 1/2 sour cream
- 1 water
- 1/2 eggs
- 2 confectioners' sugar
- 1 Amaretto
- 2 butter
- 2 corn syrup
- 1 water
- 1 ground pecans
- 2 -4 maraschino cherries
- 2
- 6
Instructions:
1. Preheat oven to 350 degrees. Generously grease a 10-inch bundt pan (or use non-stick cooking spray).
2. In a small bowl, beat 2 egg whites until foamy. Gradually add the brown sugar and continue to beat until stiff peaks form, about 3 minutes. Fold in coconut and 1/2 cup pecans.
3. Spread the meringue on the bottom and up the sides of the prepared pan, to within 1 inch of the top of the pan.
4. In a large bowl, blend the cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs and 2 egg yolks. Beat at low speed until moistened; beat at high speed for 2 minutes. Pour batter evenly into prepared pan with meringue.
5. Bake at 350 degrees for 55-65 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan 10 minutes, then loosen sides and invert onto a serving plate. Cool completely.
6. In a small bowl, blend confectioners sugar, cocoa, 2 tablespoons amaretto, butter, corn syrup, and 2 teaspoons water. If the glaze is too stiff, up to 2 more teaspoons of water may be added.
7. Spoon the glaze over the cooled cake, allowing some to run down the sides. Sprinkle with 2 teaspoons ground pecans and garnish with cherries.
Title: Aunt Julie's Pineapple Cookies
Ingredients:
- 8 cream cheese
- 1 butter
- 2 powdered sugar
- 18
- 1/2
Instructions:
1. Mix the butter and the cream cheese in a large bowl then slowly add sifted flour until the ingredients form a soft dough. Cover and refrigerate for 2 hours.
2. Sift some powdered sugar on a cutting board (just a dusting- enough so dough won't stick when you roll it out). Gather a ball of dough the size of a walnut and roll on the cutting board into a circular shape. Sprinkle more powdered sugar as needed so the dought does not stick.
3. Place a small spoonful (approx. 2 teaspoons) of pineapple preserves in the middle of the circle. Either roll the dough up or fold over and seal the edges.
4. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for 10-15 minutes (until the cookies begin to lightly brown on the bottom and edges.).
Title: Microwave Apple Crisp
Ingredients:
- 4 tart cooking apples
- 2/3 brown sugar
- 2/3 quick-cooking oats
- 1/2 old fashioned oats
- 3 Bisquick
- 3/4 Bisquick reduced-fat baking mix
- 3/4 butter
- ground cinnamon
- ground nutmeg
Instructions:
1. Arrange apple in ungreased 2-quart microwavable casserole dish or square microwavable 8x8 pan.
2. Stir remaining ingrediants until crumbly. Sprinkle over apples.
3. Microwave uncovered on high 7 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Server warm.
Title: Mini Gingerbread Cupcakes
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1 1/2 pure vanilla extract
- 1/2 candied ginger
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Coat 36 mini muffin cups with cooking spray.
2. Prepare the cake mix according to package directions. Divide the batter evenly among the muffin cups. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 10-12 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
3. Using an electric mixer, beat the cream cheese, sugar and vanilla until smooth and creamy. Frost the cooled cupcakes with the frosting and top with the ginger.
4. NOTE:Cupcakes may be baked up to 1 day in advance and kept in a tightly covered container at room temperature. Or they may be baked 2 months in advance and frozen. The frosting may be made up to 2 days in advance and refrigerated, covered. Bring back to room temperature before frosting.