lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Body Break Cake
Ingredients:
- 3 granulated sugar
- 1 1/2 cocoa powder
- 1 1/2 baking soda
- 2 1/2 baking powder
- 1 1/2 salt
- 1 skim milk
- 2 1/2 corn syrup
- 6
- 2/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Line 3 8 inch cake pans with sprayed parchment paper.
3. Combine in a bowl flour, sugar, cocoa, baking soda, baking powder, and salt.
4. Combine milk, egg whites, and syrup, and mix well.
5. Combine the wet ingredients into the dry ingredients and beat until smooth.
6. Pour into cake pans and bake 35- 40 minutes, until tester comes away clean.
7. When baked remove to rack to cool.
8. When cooled fill between each layer with the cherry pie fill, and garnish with a low fat whipped cream.
9. (your choice).
10. Upon reading a review on this recipe -- Kasha found the cake to bitter , could have been the type of cocoa used we use Frys Cocoa powder, and find that this cake is not sweet, but not that we would say it is bitter and not pleasant tasting.
11. In the case of exchanging some of the cocoa powder, you would have to remove the exact amount of cocoa and replace with the exact amount of flour.
Title: Mom's Easy Kahlua Brownies
Ingredients:
- 19 1/2 eggs
- 1/2 Kahlua
- 2
- 1/4
Instructions:
1. Follow the directions on the brownie package mixing the way that they want you to with the oil and eggs-EXCEPT- DO NOT MIX IN WATER!
2. Replace water with Kahlua.
3. Bake at 350 for 30 minutes or however your package instructs you to.
Title: Blueberry Lemon Parfaits
Ingredients:
- 1 blueberries
- 1/3 sugar
- 2 water
- 6 eggs
- 1 granulated sugar
- 2 lemons, zest of
- 1 1/4 fresh lemon juice
- 6 unsalted butter
- 2 heavy cream
- 1/4 confectioners' sugar
Instructions:
1. MAKE THE COMPOTE CREAM: In a medium saucepan, combine the blueberries, sugar and water and cook over moderate heat, stirring occasionally, until the sugar dissolves and the berries start to release their juices, about 3 minutes. Transfer to a bowl and refrigerate until cool.
2. MAKE THE LEMON CREAM: Set a medium strainer over a heatproof bowl. In a heavy saucepan, whisk the eggs with the granulated sugar, lemon zest and juice.
3. Cook over moderate heat, whisking constantly, until warm, about 5 minutes. Whisk in the butter, then continue to cook until just thickened and hot to the touch, about 5 minutes longer.
4. Immediately strain the lemon curd into the bowl. Place a piece of plastic wrap on the surface of the curd to prevent a skin from forming. Refrigerate until chilled.
5. In a large bowl, whip the heavy cream until it begins to thicken. Add the confectioners’ sugar and whip until the cream forms stiff peaks. Fold the whipped cream into the lemon curd.
6. Divide the blueberry compote between 10 parfait or other tall glasses. Top with the lemon cream. Cover the parfaits and refrigerate until chilled, at least 1 hour.
Title: Low Low Cal Angel Food Cake
Ingredients:
- 1/4 white sugar
- 3 sugar substitute
- 6 Splenda sugar substitute
- 1/2 all-purpose flour
- 1 cream of tartar
- 4 vanilla extract
- 1/2 baking powder
Instructions:
1. Preheat oven to 325 degrees.
2. In a medium bowl mix together flour and baking powder.
3. In a large bowl beat eggwhites until they become frothy.
4. Add cream of tartar to eggwhites and beat until stiff peaks form. Next sprinkle sugar and Splenda/or twin carefully over the eggs until blended.
5. Add vanilla to the egg white mixture.
6. With hand mixer on med/low speed, slowly sprinkle flour mixture into eggs, aprox 1 tbsp at a time, mixing as each is added.
7. When all mixed together, pour into med cake pan or into individual cupcake papers and bake until top springs up when poked; approx 25 minutes.
Title: Lost Bread Pumpkin Cake
Ingredients:
- 6 non-fat powdered milk
- 1 1/3 dark brown sugar
- 1/2 whole wheat flour
- 1/4 baking powder
- 2 1/2 pumpkin puree
- 2 crushed pineapple
- 2 eggs
- 1/2 pumpkin pie spice
- 2 vanilla extract
- 2 cinnamon
- 1 1/2 salt
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 9x13 glass pan.
3. In a large bowl, combine powdered milk, dark brown sugar, flour and baking powder.
4. Add bread.
5. In a second bowl, combine remaining ingredients until well blended.
6. Combine wet and dry ingredients, stirring until well mixed.
7. Pour into greased pan.
8. Bake until golden brown, about 40 minutes.
9. A knife inserted in the center should come out clean.
10. Cool about 30 minutes; serve warm with whipped cream.
Title: Pumpkin-Raisin Tart
Ingredients:
- 1 cream cheese
- 1 pecans
- 1/2 walnuts
- 1/3 raisins
- 1 honey
- 1 canned pumpkin
- 1 evaporated milk
- 2/3 sugar
- 1/3 egg
- 1 pumpkin pie spice
- 1 pecans
- 1 1/2 walnuts
- 1/2
- 2
Instructions:
1. Preheat oven to 450°F
2. Let pie crust come to room temperature according to package directions.
3. Meanwhile, in a small mixing bowl stir together cream cheese, the 1/2 cup chopped nuts, raisins, egg yolk, and honey;
4. Set aside.
5. In a mixing bowl combine pumpkin, evaporated milk, sugar, egg white, whole egg, and pumpkin pie spice.
6. Roll pie crust into a 13-inch circle.
7. Ease pie crust into an 11-inch tart or 10-inch quiche pan.
8. Press edges of pie crust against edges of pan.
9. Line the unpricked pastry shell with a double thickness of heavy-duty foil.
10. Bake for 5 minutes.
11. Remove foil.
12. Bake for 5 to 7 minutes more or until pastry is nearly done.
13. Remove from the oven.
14. Reduce oven temperature to 375°F.
15. Carefully spoon cream cheese mixture into pie crust; spread evenly.
16. Pour pumpkin mixture over cream cheese layer.
17. Place tart on preheated baking sheet
18. Bake for 30 to 35 minutes or until a knife inserted off-center comes out clean.
19. Cool on a wire rack.
20. Cover and chill for at least 2 hours or up to 2 days.
21. To serve; if using a tart pan with a removable bottom, remove outer rim of pan.
22. Carefully lift tart from pan bottom with a large spatula; slide onto a serving platter.
23. Spoon whipped cream on top and sprinkle with the 2 tablespoons chopped nuts.
Title: Cheerwine Devil's Food Cake
Ingredients:
- 1 eggs
- 3 margarine
- 1/2 powdered sugar
- 1 1/3 walnuts
- 1
- 1/3
- 1/2
- 1/4
- 2 1/2
- 1/4
- 1
Instructions:
1. .Preheat oven to 350*. Grease and flour a 13x9 pan. Mix cake mix, eggs, oil substituting the Cheerwine for the water. Add the almond extract. Pour into the prepared pan and bake as directed on the package. approximately 35-40 minutes.Frost immediately upon removal from the oven.
2. Frosting:
3. Prepare while the cake is baking.
4. In a small saucepan combine the Cheerwine, margarine and cocoa powder. Bring to a boil. Pour the hot mixture over the powdered sugar stirring until smooth. Add the almond extract and chopped nuts, stirring to combine.
5. Cool for approximately 20 minutes or until lukewarm. Pour over the hot cake.
Title: Pumpkin Doodle Doo / Pumpkin Snickerdoodles
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1/2 canned pumpkin
- 2 vanilla
- 1 cream of tartar
- 1/2 baking soda
- 1/2 salt
- 1 egg
- 2 2/3 all-purpose flour
- 1/2 sugar
- 1 ground cinnamon
Instructions:
1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
2. Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
3. In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
4. Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.
Title: Lotsa Butter Brownies!
Ingredients:
- 3 unsalted butter
- 1 1/2 bittersweet chocolate
- 1 sugar
- 2 -3 pure vanilla extract
- 6 sea salt
- 1
- 1/2
- 3 1/4
Instructions:
1. With rack in middle position, preheat oven to 325°F.
2. Lightly coat 11x17 inch jelly-roll pan with melted butter.
3. Spread nuts on a second baking sheet, and toast in oven until lightly browned (about 10-12 minutes.) Shake pan halfway through baking to ensure the nuts toast evenly.
4. Melt the butter and chocolate together in a small double boiler.
5. Increase temperature to 350°F.
6. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike (about 3-5 minutes.).
7. Add flour in 3 batches, turning mixer off between each addition (low speed) until all ingredients are combined. Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
8. Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.
9. Before serving, slice into 3x4 inch squares. Sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.
Title: Fresh Fruit Topping
Ingredients:
- 1 French vanilla instant pudding
- 1 3/4 milk
- 2 triple sec
- 8
Instructions:
1. In large mixing bowl, mix pudding, milk, and triple sec until thickened.
2. Fold in whipped cream.
3. Spoon over fresh fruit.
Title: Pineapple Crisp
Ingredients:
- 1 pineapple
- 1/3 dark rum
- 1 light brown sugar
- 3 cinnamon
- 1/4 ground ginger
- 1 flour
- 3 rolled oats
- 1/2 butter
- 2
- 3
Instructions:
1. Cook and caramelize pineapples in non-stick pan until softened.
2. Add rum and cook off alcohol.
3. Pulse almonds, light brown sugar, cinnamon, ginger, flour, rolled oats, agave syrup and butter in food processor.
4. Fill 1 lb. loaf pan with cooked pineapple and top with crisp mixture.
5. Cook in a preheated 400-degree oven until brown and bubbly on top, about 10 to 12 minutes.
Title: Spaghetti Squash Custard Pie for Weight Watchers
Ingredients:
- 1 fat-free evaporated milk
- 1 water
- 1/2 Splenda sugar substitute
- 4 yellow cornmeal
- 2 baking powder
- 1/4 salt
- 2 eggs
- 1/2 egg substitute
- 4 vanilla extract
- 1 spaghetti squash
- 2
- 1
Instructions:
1. Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
2. Put all ingredients except squash in your blender and whiz on low for a minute or so.
3. Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
4. Bake for 30-40 minutes or until just set. The top will puff up and brown.
5. NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.
Title: Caribbean Fruit Dessert
Ingredients:
- 2 unsalted butter
- 1 pineapple
- 1 mango
- 1 papaya
- 2 bananas
- 2 maple syrup
- 1 ground cinnamon
- 4 dark rum
- yogurt
Instructions:
1. First be sure to have all of your fruit prepared.
2. Melt your butter in a large heavy-based frying pan.
3. Once it is melted, add the pineapple and cook for 3 minutes until it starts to brown; turn occasionally.
4. Add your mango, papaya, and bananas to the frying pan and cook for just one minute, making sure you turn occasionally.
5. Next stir in your maple syrup, cinnamon, and rum and cook for 2 more minutes until the sauce thickens and fruit is nice and tender.
6. Serve immediately with yogurt.
Title: Oat Cookies
Ingredients:
- 175 self raising flour
- 75 porridge oats
- 175 granulated sugar
- 1 bicarbonate of soda
- 1 baking powder
- 175 butter
- 2 golden syrup
Instructions:
1. Preheat the oven to Gas 4/180°C.
2. Grease 2 large baking sheets.
3. Put flour, oats, sugar, bicarb and baking powder in a bowl.
4. Put the butter and syrup into a pan over a low heat, stirring until the butter combines with the syrup. Pour into the bowl with the dry ingredients, and stir until well combined, using your hands to keep the dough together.
5. Turn the mixture out of the bowl and divide into 28. Shape it into balls about 2 cm thick.
6. Arrange on the baking sheets, but not too close as they spread! Press the tops to flatten a little.
7. Bake for 12-15 minutes until golden and firm.
8. N.B. They also freeze very well.
Title: Mango Luscious Pie
Ingredients:
- 4 mangoes
- 8 cream cheese
- 8 Cool Whip Free
- 1/4 milk
- 1 cinnamon
- 1 graham cracker crust
Instructions:
1. Peel and slice mangoes, add cinnamon; set aside.
2. Beat cream cheese and milk till smooth.
3. Add Cool Whip and mix well.
4. Fold in mangoes.
5. Pour into crust.
6. Chill till firm.
Title: Easy Yummy Banana Cream Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 4 vanilla pudding mix
- 12 Cool Whip
- 3 bananas
- 14
Instructions:
1. Cook the condensed milk, water and pudding mix whisking all the time until it boils hard, remove from heat, lay plastic wrap on top to prevent skin and chill.
2. Fold the cool whip into the pudding.
3. In glass bowl layer the bottom with cookies top side facing out.
4. Layer bananas on top of the cookies.
5. Layer pudding mix on top of bananas.
6. Stick a layer of cookies up on edge, tops facing out, in a ring around your bowl so it looks pretty through the glass.
7. Repeat the layers ending with a layer of pudding and then topped with a layer of cookies. Be gentle and take your time with the layers to keep everything neat.
8. (You should use up all the cookies and banana slices except for the few you just had to eat.).
9. Cover with plastic wrap and chill at least overnight.
Title: Espuma De Chocolate (Milk Chocolate Gelatin)
Ingredients:
- 30 sugar
- 8 Splenda sugar substitute
- 3 unflavored gelatin
- 250 water
- 1/2 water
- 3 sour cream
- 150 cocoa powder
- 10 sour cream
- 170
Instructions:
1. Add enough water to the gelatin in a small bowl, stir until gelatin is spongey.
2. heat the rest of the water until just starting to boil.
3. Add the yolks and sugar and beat with wire whisk until doubled in volume, take off the heat and add the gelatin. Once the gelatin is mixed in do not move or stir. Let it cool to room temperature.
4. Melt the chocolate with the 3 tbsp of crema, mix well and let cool to room temperature.
5. Mix the rest of the crema and whipping cream with a wire whisk and beat until whipped cream-ish.
6. Integrate the first mixture with the chocolate and whipped cream, beat together and pour into decorative glasses.
7. Refrigerate until set, about 3 hours. Top with a dusting of cocoa powder and a mint leave, if desired.
8. Enjoy!
Title: Buttery Chocolate Mint Icing
Ingredients:
- 2 powdered sugar
- 1 butter
- 1 milk
- 1/2
- 1/4
Instructions:
1. Blend the sugar, mint, chocolate powder and butter in a large bowl.
2. Add milk to mixture and beat until fluffy.
3. Gently use between layers and cover cake or cupcakes. I prefer a "butter" knife.
Title: Apple or Pear Cake
Ingredients:
- 1 white sugar
- 1 brown sugar
- 3 eggs
- 1 vanilla
- 2 flour
- 3 salt
- 1 baking soda
- 1 cinnamon
- 2 apples
- 4 pears
- 1/2 brown sugar
- 1/4 milk
- 1/4 butter
Instructions:
1. Cake:
2. Mix all cake ingredients by hand in order given.
3. Pour in a greased 9 x 13 inch pan or springform pan.
4. Bake at 350 degrees for 45 minutes and remove.
5. Topping:
6. In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
7. Pour over cake and return to oven for 4 minutes.
Title: Scrumptious Pumpkin Cake With Apple Cider Caramel Topping
Ingredients:
- 1 sugar
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 1/2 cinnamon
- 1/2 salt
- 3/4 canned pumpkin
- 15 eggs
- 2 chocolate chips
- 1 brown sugar
- 1 cornstarch
- 2 apple cider
- 1 1/3 heavy cream
- 4 milk
- 2 butter
- 1/4 salt
Instructions:
1. Cake:
2. Combine the first six ingredients. Add oil, pumpkin and eggs. Whisk or mix until blended. If you choose to put chocolate chips in (which I recommend) fold these in now. Pour the mixture into a greased 9 ×13 pan. Bake at 325 Fahrenheit for 30 minutes (give or take a few minutes). Use a toothpick and poke the middle of the cake to ensure the toothpick comes out clean; if it does, its ready to come out of the oven! The cake will stay together better when cutting and serving it you allow the cake to cool for approximately an hour or more. When ready to serve, smother each piece in the warm caramel topping.
3. Caramel Topping:
4. In a saucepan, whisk brown sugar and cornstarch; do not add liquid until both ingredients are thoroughly mixed. Add cider and stir in the cream, butter, and salt. Cook over medium-high heat, whisking constantly, until large bubbles form around the edge of the saucepan; which may take approximately 3 minutes. Reduce heat to low and allow to thicken; which may take approximately 3 minutes as well.
5. This melt-in-your-mouth dessert can also be paired with a mound of (real) whipping cream or ice cream. Enjoy!
Title: Microwaved Caramel Dumplings
Ingredients:
- 1 butter
- 1 1/4 self raising flour
- 1/3 sugar
- 1/3 milk
- 1 vanilla essence
- 1 1/2 brown sugar
- 1 butter
- 1 1/2 water
Instructions:
1. To make dumplings: Rub butter into the flour and then add sugar, milk& vanilla essence.
2. Mix well and set aside while making the sauce.
3. To make the sauce: Place butter, water& brown sugar in a 2L microwave safe casserole dish and cook on high for 6 mins.
4. Drop Tablespoons of batter mix into the hot sauce and cook on Medium for 6 mins.
5. Leave to stand in hot sauce for another 5 mins.
6. Serve with whipped cream&/or vanilla ice-cream.
Title: Peanut Butter Cup Cookie Dough Balls
Ingredients:
- 7 butter
- 3/4 brown sugar
- 1 1/4 all-purpose flour
- 1 whole wheat flour
- 1 fat-free evaporated milk
- 1 1/2 vanilla extract
- 8 dark chocolate
- 1 1/2
Instructions:
1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed for about 2-3 minutes. Add in the flours, evaporated milk and vanilla.
2. Slowly stir in the p.b. cups and chocolate, a little bit at a time. Cover the bowl with plastic wrap and refrigerate for about an hour. (You'll want the mixture to harden enough so you can make balls.).
3. Use a small cookie scoop (like an ice cream scoop) or spoons to shape the chilled cookie dough mixture into balls. Place on a wax-paper-lined baking sheet and freeze for 1-2 hours.
Title: Acini Salad
Ingredients:
- 2 mandarin oranges
- 1 crushed pineapple
- 1 chunk pineapple
- 1 macaroni
- 12 sugar
- 3/4 flour
- 1 eggs
- 3
Instructions:
1. Drain fruit keeping juice from crushed pineapple.
2. Combine pineapple juice with sugar and flour.
3. Beat eggs and add to juice mixture. Cook on stove at medium heat until it thickens like a pudding.
4. Combine fruit and acini macaroni in bowl.
5. Add cooled juice mixture and make an even layer of it on top of fruit and macaroni mixture.
6. Refrigerate at least 1 hour.
7. Just before serving put the whipped cream on top of salad.
Title: Burfi
Ingredients:
- 500 powdered sugar
- 250 -300 cardamom powder
- 2/3 cardamom powder
- 1/3 pista
- 2
Instructions:
1. Mix grated khoya to the sugar and cook on a slow fire till the mixture is semi-solid.
2. Remove from the fire. When cold, mix in the cardamom powder and spread the mixture evenly on a greased metal tray.
3. Sprinkle cardamom powder and chopped pista all over and press silver sheets on the mixture.
4. Cut into medium sized squares when set.
5. By adding few ingredients to the basic khoya burfi, cashew burfi, almond burfi, pista burfi can also be made.
Title: Coconut Cream Ritz Cake
Ingredients:
- 50 walnut pieces
- 1 1/2 vanilla
- 2 sugar
- 1 1/2 flaked coconut
- 6
- 1
Instructions:
1. Beat egg whites until stiff.
2. Add sugar and vanilla.
3. Fold in walnuts and Ritz cracker crumbs.
4. Put in well-greased 13x9 inch pan.
5. Spread evenly.
6. Bake at 350 degrees until light brown (Check after 15 or 20 minutes).
7. Let cool.
8. Spread with whipped cream.
9. Shake coconut over top.
Title: German Chocolate Cake
Ingredients:
- 1/2 boiling water
- 4 sugar
- 2 butter
- 1 vanilla
- 4 cake flour
- 1 baking soda
- 2 1/2 salt
- 1 buttermilk
- 1 sugar
- 1 butter
- 4 evaporated milk
- 1 vanilla
- 1/2 flaked coconut
- 1 pecans
- 1
- 3
- 1 1/3
- 1
Instructions:
1. Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Line bottom of pans with wax paper.
2. Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
3. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
4. Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
5. Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.
Title: French Apple Clafouti
Ingredients:
- 1 butter
- 1 milk
- 1/4 heavy cream
- 2/3 flour
- 3 eggs
- 1/4 sugar
- 2 vanilla
- 1 lemon zest
- 1/2 cinnamon
- 1/4 salt
- 4 apples
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees; butter a 9x9 pan or 9" pie pan with softened butter.
2. In a large bow; whisk together, milk,cream,flour,eggs,sugar vanilla,lemon zest,cinnamon and salt until it forms a smooth thin batter.
3. Spread 3/4 of the batter onto the botom of the prepared baking dish and bake for 3-4 min., watch the batter closely and remove before it cooks through. It should just (JUST) start to thicken, when it is set, remove from oven.
4. Transfer dish to a heatproof surface and arrange apples in a fan pattern over hot batter.
5. Pour remaining batter over apples; bake 35-40 minutes longer, until knife inserted comes out clean.
6. Sprinkle powdered sugar over finished clafouti, serve warm.
Title: Mocha Hazelnut Brownies - South Beach
Ingredients:
- 3/4 hazelnuts
- 2 bittersweet chocolate
- 1/2 whole wheat pastry flour
- 1/2 ground cinnamon
- 1 1/2 instant coffee powder
- 1/2 vanilla extract
- 1 Splenda granular
- 1/4 eggs
- 2 bittersweet chocolate chips
- 1/2
Instructions:
1. Heat oven to 350. Lightly coat an 8x8-inch baking pan with cooking spray.
2. Place hazelnuts on a baking sheet and toast until fragrant and lightly golden, 8-10 minutes. Cool briefly, then roughly chop.
3. Heat chocolate in a small saucepan over medium-low heat, whisking constantly, until melted, about 1 minute. Remove from heat and let cool to room temperature.
4. Sift flour, cinnamon, and coffee powder into a medium bowl; set aside. In a large bowl, with an electric mixer at high speed, beat margarine and vanilla until creamy. Add sugar substitute and continue to beat on high until rubber spatula, and beat to combine. Add melted chocolate and beat until combined. Stir in hazelnuts and chocolate chips.
5. Pour batter into the baking pan and bake until a tester inserted in the center comes out clean, about 20 minutes. Cool completely, cut into 32 (1x2-inch) pieces, and serve.
Title: Malt Shoppe Pie Lite
Ingredients:
- 9 reduced fat graham cracker crust
- 2 reduced-fat vanilla ice cream
- 8
- 1
Instructions:
1. Blend ice cream and whipped topping.
2. Fold in 1 cup crushed malt balls.
3. Spoon into crust.
4. Freeze 4 hours or until firm.
5. To serve, dust with Dutch cocoa powder.
Title: Chocolate-Nut Crunchies
Ingredients:
- 1 peanut butter
- 1 caster sugar
- 1 egg
- 1/4
Instructions:
1. Beat all ingredients in a bowl by hand until it forms a firm paste,.
2. Refrigerate for 20 minutes.
3. Roll level tablespoons of mixture into balls.
4. Place balls 3cm apart on greased tray,.
5. Cook in moderate oven on 180°C or 350°F, for 20 minutes or until firm.