lumicero/recipes-ing2inst huggingface dataset:
Title: Wedding Almond Cake
Ingredients:
- 2 all-purpose flour
- 3 baking powder
- 1 salt
- 1 1/4 sugar
- 2 eggs
- 1/2 butter
- 3/4 milk
- 1 dark brown sugar
- 2
- 1
- 1/2
- 1/4
Instructions:
1. In beater, cream butter and then add eggs, one at a time continuing beating,add milk, alternating with pre-sifted dry ingredients, beating all the time.
2. Add almond extract. Pour into greased and floured cake pan.
3. Bake at 350° C (convert to Fahrenheit) until tested with a drinking straw, it comes out clean.
4. Frost.
5. Instructions for Frosting:
6. Beat whites to stiff peaks stage, and add the sugar very gradually, without stopping beating.
7. Add the almond extract and then the ground or chopped almonds.
8. Mix everything and frost the cake, in pan or out of it.
9. Put again in moderate-heat oven just for a few minutes for frosting to brown a bit.
10. Let cool and serve.
Title: Microwave Carrot Cake
Ingredients:
- 325 white sugar
- 250 vanilla
- 5 eggs
- 3 all-purpose flour
- 300 whole wheat flour
- 75 salt
- 2 baking soda
- 7 cinnamon
- 15 carrots
- 175 cream cheese
- 625 butter
- 125 icing sugar
- 45 cinnamon
- 250
- 2
Instructions:
1. In a large bowl, blend sugar, oil and vanilla.
2. Add eggs and beat well.
3. In small bowl mix flours, salt, soda, cinnamon and cloves.
4. Stir in nuts.
5. Stir dry ingredients into wet.
6. Fold in carrots.
7. Turn into 3 liter microwaveable bundt pan.
8. Microwave 10 minutes, rotating dish 1/4 turn every 4 minutes.
9. (Note exact cooking time will depend on power of oven. I find more like 11 minutes is required. Top may appear slightly raw but will continue to cook as heat works its way out from the inside of the cake.) Let stand 10 minutes on heat proof surface.
10. Loosen sides and centre.
11. Invert on serving plate and cool.
12. Frost or ice with Cinnamon Cream Cheese frosting (icing).
13. Frosting: In small bowl, cream butter and cheese.
14. Blend in sugar and cinnamon until light and fluffy.
15. Spread over carrot cake.
Title: Fresh Gingerbread With Lemon Icing
Ingredients:
- 1/2 unsalted butter
- 2 unsalted butter
- 1/2 brown sugar
- 2 brown sugar
- 3/4 real maple syrup
- 1 real maple syrup
- 3/4 molasses
- 1 molasses
- 2 fresh ginger
- 1 ground cinnamon
- 1 milk
- 2 milk
- 2 eggs
- 1 baking soda
- 2 all-purpose flour
- 1 parchment paper
- 1/2 lemon juice
- 2 confectioners' sugar
- 1 confectioners' sugar
- 1/2 milk
Instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
3. Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm.
4. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
5. And when it is cool, begin the frosting. Whisk the lemon juice into the confectioners' sugar first, then gradually add extract and milk, as needed to make desired consistency.
6. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
Title: Three Layer Mint Brownies
Ingredients:
- 1 sugar
- 1/2 butter
- 4 eggs
- 1 flour
- 1/2 salt
- 1 vanilla
- 1 confectioners' sugar
- 2 butter
- 1/2 creme de menthe
- 5 butter
- 6
Instructions:
1. 1st layer:
2. Preheat oven to 350 degrees.
3. Combine all ingredients in a bowl and mix thoroughly.
4. Pour into a greased 9 x 13 pan and bake for 30 minutes.
5. Cool completely.
6. 2nd layer:
7. Combine all ingredients in a bowl and mix thoroughly.
8. Spread on cool brownies.
9. Refrigerate until firm.
10. 3rd layer:
11. Melt butter and chocolate chips together.
12. Cool.
13. Pour over brownies.
14. Refrigerate brownies until chocolate is firm.
Title: Lauki Ki Barfi
Ingredients:
- 4 sugar
- 3 cardamom powder
- 3/4 rose water
- 1 milk
- 3 milk solids
- 1
- 200
Instructions:
1. In a heavy bottom pan, add grated bottle gourd, 3 cups of whole milk, mix well. Bring it to boil.
2. Cook until milk is reduced to to less than half and mixture turns thick, stir to avoid burning.
3. Add saffron soaked milk, khova and sugar, mix very well.
4. Cook until barfi mixture comes together to form a lump.
5. Add rose water and cardamom powder, mix well.
6. Cook until mixture starts leaving the pan and forms a soft ball.
7. Place the on plate greased with little ghee.Allow it to cool and set well. Refrigerate.
8. Once set, cut in desired shape and size. Garnish with slivered almonds pistachios and saffron strands.
9. Barfi stays swell for 4 days in clean airtight container under refrigeration.
10. Enjoy this delicious lauki ki barfi.
Title: Austrian Topfenpalatschinken - Austrian Sweet Crêpes
Ingredients:
- 100 flour
- 250 milk
- 7 eggs
- 1 salt
- 1 sparkling water
- 750 ricotta cheese
- 120 cream cheese
- 1 sugar
- 1 lemon
- 60 butter
- 200 creme fraiche
- 50 confectioners' sugar
Instructions:
1. Dough:
2. 1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
3. 2: Let the dough sit for about 15 minutes.
4. Filling:
5. 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
6. 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
7. Preparation of Crêpes:
8. 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
9. 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
10. 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
11. 4: Butter a casserole dish and fill the crêpes with the curd filling, roll them up and put them in the casserole (side to side).
12. Topping
13. 5: Whisk together the remaining last egg, confectioner's sugar and crème fraîche and pour over the crêpes.
14. Bake for 15-20 minute by 200°C.
Title: Irish Cream Cupcakes #5FIX
Ingredients:
- 1 irish cream
- 1 powdered sugar
- 1 butter
- 4
- 2
Instructions:
1. Preheat oven to 350 degrees. Mix cake mix and mashed potatoes until smooth. Add 3/4 cup water and 3/4 cup Irish cream liqueur and mix making sure to scrape down the sides and bottom of the bowl and mix until smooth.
2. Line a cupcake tin with paper baking cups and fill each with 2/3C batter. Bake for 18-20 minutes or until tops are a light golden brown and a toothpick inserted in the center comes out clean.
3. While cupcakes are baking make frosting. To make frosting combine powdered sugar and butter. Mix slowly at first until powdered sugar settles. Add 1/4C Irish cream liqueur and mix until smooth.
4. Once cupcakes have cooled frost each cupcake. Use an accent decorator if desired.
Title: Crisco Cookies
Ingredients:
- 1 vegetable shortening
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1/2 baking soda
- 1/2 cream of tartar
- 2 flour
- 1 vanilla
Instructions:
1. Cream Crisco and sugar together; add egg.
2. Sift soda, cream of tartar and flour together.
3. Add vanilla.
4. Form into balls the size of walnuts.
5. Roll in sugar; place on cookie sheet. Press down with thumb.
6. Bake at 350° for 12-15 minutes.
Title: Gingered Pumpkin Flans
Ingredients:
- 3/4 granulated sugar
- 1/3 water
- 2 eggs
- 4 pumpkin puree
- 1 fresh ginger
- 1 pure vanilla extract
- 1 1% low-fat milk
- 3/4
Instructions:
1. Preheat oven to 325 degrees.
2. Put a kettle of water on to heat for the water bath.
3. In a small heavy saucepan, combine 3/4 cup sugar with 1/3 cup water.
4. Bring to a simmer over low heat, stirring occasionally until sugar melts.
5. Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes.
6. (Watch so that it does not burn.).
7. Carefully pour caramel into six 3/4-cup ramekins and tilt to coat insides evenly.
8. Set aside.
9. In a mixing bowl, whisk eggs, egg whites and remaining 1/3 cup sugar until smooth.
10. Add pumpkin puree, ginger and vanilla; whisk until smooth.
11. Stir in 1% and evaporated milks.
12. Pour into prepared ramekins.
13. Skim off any air bubbles.
14. Place a folded kitchen towel in a roasting pan.
15. Place ramekins on towel.
16. Add enough boiling water to the pan to come halfway up the outsides of the ramekins.
17. Bake flans for 45 to 50 minutes, or until a knife inserted in their centers comes out clean.
18. Remove ramekins from water and let cool on a wire rack.
19. Cover and refrigerate until chilled, at least 2 hours.
20. (The flans will keep, covered, in the refrigeratorfor up to 2 days.).
21. To serve, run a knife around the edge of each flan and invert into shallow dessert bowls.
Title: Banana Cupcakes With Peanut Butter Buttercream
Ingredients:
- 1 1/4 baking powder
- 1 xanthan gum
- 1 baking soda
- 3/4 salt
- 1/4 bananas
- 2 banana
- 1 vanilla extract
- 1/2 dates
- 1 1/2 maple syrup
- 1 unsalted butter
- 2 egg
- 1/4 powdered sugar
- 1 vanilla extract
- 1 unsalted butter
- 1 1/2
- 1
- 1/4
- 1/2
Instructions:
1. CUPCAKES: Preheat to 350°F and line 12 standard muffin cups with paper liners. (I always double line them).
2. To the first small bowl, add the smashed bananas and mix in the sour cream and vanilla.
3. In a second medium sized bowl, cream together the butter and the date paste. Add the maple syrup and beat until combined. Then add the egg and egg yolk and beat until well blended.
4. In a third small bowl sift together dry ingredients (flour, baking powder, baking soda, xanthan gum, and salt).
5. Alternating the banana mixture and the dry ingredients (to where you start and end with the bananas) and add a bit at a time (bananas in three parts and the dry in two parts) to the butter/date mixture until well incorporated.
6. Divide batter among prepared muffin cups (generous 1/4 cup for each).
7. Bake cupcakes until toothpick comes out clean, about 20-23 minutes. Transfer cupcakes to rack and cool completely.
8. FROSTING: In a small bowl add butter, and peanut butter and beat mixture until smooth. Add vanilla and mix until combined. Slowly add powdered sugar until it becomes the consistancy you want. If you add too much, just add a tablespoon of 2% milk until it is smooth again. Spread frosting over top of cupcakes and enjoy!
Title: Ww 1 Point Ww Cake - Diet Soda
Ingredients:
- 1 fat-free cool whip
- 1
Instructions:
1. Mix cake mix and diet pepsi in a bowl.
2. Bake for the baking times on the box.
3. Let cool and add the fat free cool whip for topping.
Title: Gingerbread With Citrus Fluff
Ingredients:
- 1/2 sugar
- 1/2 shortening
- 1 egg
- 1/2 light molasses
- 1 1/2 all-purpose flour
- 3/4 salt
- 3/4 baking soda
- 1/2 - 3/4 ginger powder
- 1/2 cinnamon
- 1/2 boiling water
- 1 egg
- 1/2 sugar
- 1 lemon peel
- 1 lemon juice
- 2
- 1
Instructions:
1. For Cake:.
2. Beat gradually 1/2 C sugar and 1/2 C shortening until light. Add 1 egg and 1/2 C molasses. Beat thoroughly.
3. Sift together flour, salt, baking soda, ginger power and cinnamon and add to creamed mixture alternately with 1/2 C boiling water, beating after each addition.
4. Bake in well greased 8 x 8 x 2 inch pan in 350 degrees F oven for 35 minutes or until done. Serve warm with citrus fluff.
5. For citrus fluff:.
6. In small saucepan beat 1 egg, add 1/2 C sugar, grated orange and lemon peel and lemon juice.
7. Cook and stir over low heat until thick, about 5 minutes. Cool thoroughly.
8. Fold in 1 C whipping cream, whipped. Chill.
9. Spoon onto square of warm gingerbread. Optionally garnish with a twist of orange along with citrus fluff.
Title: Strawberry Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 milk
- 1 eggs
- 1/2 frozen strawberries
- 4 coconut
- 1 pecans
- 1 butter
- 1 powdered sugar
- 1/2 strawberry
- 1 coconut
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease and flour 3 layer pans or a 9x13.
3. Combine cake mix and dry jello.
4. Beat in oil, milk and eggs, one at a time.
5. Add strawberries.
6. Fold in coconut and pecans- mix well.
7. Bake for 30 minutes or until tester comes out clean.
8. To make the frosting: Mix the remaining ingredients (butter, powdered sugar etc) well and frost the cooled cake.
Title: Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/2 baking powder
- 1 salt
- 1/4 nutmeg
- 3/4 cinnamon
- 3/4 shortening
- 1 egg
- 1 oatmeal
- 1 3/4 chocolate chips
- 1/2
- 1
Instructions:
1. Mix all of the dry ingredients together, and then put the shortening, egg, and bananas, mixing well.
2. Add oatmeal, nuts and/or chocolate chips.
3. Put about 12 balls of batter on a cookie sheet and slide it in an oven on 375 degrees for 12 to 15 minutes.
4. After you take them out, put them on a cooling rack and eat them while still fairly warm. Enjoy!
Title: Plum Crisp
Ingredients:
- 2 purple plums
- 2 granulated sugar
- 1 cornstarch
- 1 lemon juice
- 1/2 all-purpose flour
- 1 rolled oats
- 1/2 brown sugar
- 1/2 cinnamon
- 2 margarine
- 2 light corn syrup
Instructions:
1. Drain plums, reserving syrup.
2. Cut plums in half and pit.
3. In 2-quart saucepan, combine granulated sugar and cornstarch.
4. Add 1/2 cup reserved plum syrup and lemon juice, mixing until smooth.
5. Stir in plums.
6. Cook over medium heat, stirring frequently, until mixture starts to boil.
7. Continue cooking and stirring 1 minute longer, set aside.
8. In mixing bowl, combine flour, oats, brown sugar and cinnamon.
9. With pastry blender, cut in margarine until mixture resembles coarse crumbs.
10. Mix in corn syrup.
11. Reserve 1 cup mixture for topping.
12. Press remaining in bottom of ungreased 8 x 8 x 2-inch baking pan.
13. Spread hot plum mixture evenly over crumb crust.
14. Sprinkle reserved crumb mixture over plums.
15. Bake at 400 degree oven about 20 minutes or until golden brown.
16. Serve warm or cold with whipped topping or frozen yogurt, if desired.
Title: Persian Love Cake
Ingredients:
- 3 raw sugar
- 1 brown sugar
- 1 salt
- 1 unsalted butter
- 120 eggs
- 2 nutmeg
- 250 pistachio nut
- 4
- 1/4
Instructions:
1. Preheat oven to 180°C.
2. Combine almond meal, sugars, butter and salt in a bowl. Rub with your fingertips until coarse crumbs form.
3. Spoon half of the mixture into a lightly buttered annd baking paper lined 26cm diameter springform pan. Gently press in to evenly cover the base of the tin.
4. To the remaining 1/2 cake mixture- add the egg, yogurt and nutmeg. Beat with a wooden spoon until smooth and creamy. Pour over the cake base in the tin. Smooth over the top and scatter pistachios around the edge of the cake.
5. Bake until golden -approx 30 to 35 minutes. Cool completely in the pan on a wire rack.
6. Serve at room temperature with extra Greek yogurt or cream.
7. The cake will keep in an airtight container for up to a week.
Title: Pecan Chip Tube Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 sour cream
- 1 pecans
- 8 miniature marshmallow
- 1
Instructions:
1. In a large mixing bowl, combine the first 5 ingredients. Beat on low speed for 2 minutes or until combined. Pour half of the batter into a greased and floured 10 inch tube pan. Combine pecans and chocolate chips; sprinkle half over batter. Top with marshmallows and remaining batter; sprinkle with remaining pecan mixture.
2. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert cake to remove from pan and immediately invert again onto a serving plate.
Title: Almond Cookies With Kisses
Ingredients:
- 10 all-purpose flour
- 2 baking powder
- 1 1/2 salt
- 1/4 almond paste
- 7 butter
- 3/4 sugar
- 1 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 325°F with rack in center. Line cookie sheets with parchment paper or aluminum foil. Unwrap Kisses.
2. Sift flour, baking powder, and salt into a small bowl. Set aside.
3. Combine grated Almond Paste, butter and 1/2 cup of the sugar in mixing bowl. Beat on high speed for 3 minutes, or until soft and fluffy.
4. Add egg whites and vanilla. Beat until well mixed.
5. Mix in flour mixture on low speed until just incorporated.
6. With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball.
7. Roll dough between palms to make balls. Roll balls in remaining 1/2 cup of sugar.
8. Place balls on prepared baking sheets, leaving 2 inches between for spreading.
9. Bake for 15 minutes or until bottoms are light golden. Gently press a Kiss231 in center of each warm cookie. Remove cookie to wire rack to cool. Store in airtight container between wax paper for 3-4 days.
Title: Choc Ripple Cake
Ingredients:
- 300 caster sugar
- 1 vanilla essence
- 250
- 35
Instructions:
1. Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
2. Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
3. Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
4. Before serving, decorate with crushed pepermint crisp.
5. When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.
Title: Sticky Date & Apple Muffins
Ingredients:
- 100 pitted dates
- 1 cooking apple
- 80 butter
- 3/4 self-raising flour
- 1 baking powder
- 1/2 brown sugar
- 1/4 egg
- 1 light sour cream
- 1/4 butter
- 50 brown sugar
- 2/3
- 125
Instructions:
1. Preheat oven to 180 deg celciuis. Place your silicone muffin form onto a metal tray.
2. Cut the dates into small pieces with a kitchen scissors.
3. Peel, core and quarter the apple, then cut into smaller pieces.
4. Melt the butter in a microwave safe 1 litre jug for 1 minute on high.
5. (800 watts) & set aside.
6. Sift the flour & baking powder into a large bowl. Stir in the sugar and coconut with a spoon.
7. Whisk the egg and sour cream into the cooled butter.
8. Using a spatula fold the fruit and wet ingredients through the flour mix until well combined.
9. Spoon the mixture into your muffin form, filling each one to the top. Bake for 25 minutes, or until golden brown and firm. Allow to stand for 3 minutes before turning out.
10. Serve drizzled with the light caramel sauce.
11. LIGHT CARAMEL SAUCE.
12. Combine the ingredients in a 1 litre microwave safe jug. Microwave for 4 minutes, uncovered, on medium high (650 watts), stirring regularly until the sauce lightly coats the back of a spoon. Serve warm.
13. NOTES:
14. Work quickly once the wet & dry ingredients are combined. The quicker the muffin is in the oven, the better the end result. Do not over mix, however this particular mixture is very thick (to produce a nice sticky muffin) and does need a thorough stirring to combine ingredients. Will keep well for 2 days stored in an airtight container.
15. I add a teaspoon of balsamic vinegar or balsamic glaze to the caramel sauce once cooked- it cuts through the sweetness.
16. For the sour cream I just add a teaspoon of vinegar to normal cream if I don't have sour cream.
Title: Red-Fruit Summer Pudding
Ingredients:
- 2 strawberries
- 12 sweet cherries
- 1/4 light brown sugar
- 1 salt
- 2 vanilla bean
- 1/4 fresh lemon juice
- 12 water
- 2 raspberries
- 1 1/2 Cointreau liqueur
- red currants
- strawberry
Instructions:
1. Put strawberries, cherries, plums, brown sugar, salt, vanilla bean and seeds, lemon juice, and water into a large saucepan. Bring to a simmer over medium heat, gently stirring occasionally. Reduce heat to medium-low; cook until fruits release juices and are just soft, 15-20 minutes. Remove from heat, and stir in raspberries and Cointreau.
2. Pour fruit mixture through a sieve into a shallow bowl, pressing lightly on solids; discard vanilla bean. Transfer fruit mixture to another bowl. Set both aside.
3. Line a 9-inch bowl with plastic wrap, allowing a 3-inch overhang. Working one at a time, quickly dip bread slices into juices, flipping to coat both sides; arrange in prepared bowl, covering bottom and sides completely and trimming to fit if needed. Spread wirh 1 cup fruit mixture, and then top with more dipped bread. Repeat, using 1 1/2 cups fruit mixture between layers and finishing with bread.
4. Cover with plastic overhang. Top with a plate small enough to fit just inside rim, and weigh with soup cans. Refrigerate overnight (or up to 2 days). Unmold pudding onto a platter; remove plastic wrap. Garnish with fruits.
Title: Apple N Spice Loaf
Ingredients:
- 500 sugar
- 1 1/2 cinnamon
- 250 clove
- 1 nutmeg
- 3/4 raisins
- 1 apples
- 1 flour
- 1 1/2 baking powder
- 4 pecans
- 2
- 1
Instructions:
1. Simmer the apple juice, sugar, oil, spices, raisins, and apples over a medium heat for 5 minutes.
2. Remove from heat and cool to room temperature.
3. Blend in flour, baking powder and nuts; mix thoroughly.
4. Pour into a greased and floured loaf pan.
5. Bake for 1 1/2 hours in a preheated 180 degree c oven
6. Cool 15 minutes before turning out onto a cooling rack.
Title: Chocolate Carrot Cake
Ingredients:
- 1 1/2 carrots
- 3/4 sugar
- 1/2 unsweetened applesauce
- 1 boiling water
- 1 1/2 flour
- 1/4 cinnamon
- 1 baking powder
- 1 1/2 salt
- 1/2
Instructions:
1. Preheat oven at 350°F.
2. Combine the carrots, sugar, and apple sauce and pour the boiling water over them. Let sit while you prepare the rest.
3. In a separate bowl, combine the remaining ingredients and mix well.
4. Now combine the carrot mixture.
5. Pour into a well greased baking pan and bake for 35 minutes.
Title: Raisin Apple & Oat Muffins
Ingredients:
- 1 currants
- 1 raisins
- 3/4 apple
- 1/3 milk
- 1/4 granulated sugar
- 1 all-purpose flour
- 1 quick-cooking oats
- 2 baking powder
- 2 cinnamon
- 1 nutmeg
- 1/2 salt
- 1/4 allspice
- 2 brown sugar
- raw sugar
Instructions:
1. Preheat oven to 400°. Butter 12 muffin cups or line with paper baking cups.
2. COMBINE raisins, apple, milk, sugar and oil in a medium mixing bowl.
3. STIR together flour, oats, baking powder, cinammon, nutmeg, salt and allspice in a small bowl. Stir into raisin mixture just until combined.
4. SPOON batter into prepared muffin cups. Sprinkle tops with ½ teaspoon brown sugar or sugar crystals.
5. BAKE 20 minutes or until golden brown and toothpick inserted comes out clean.
Title: Peanut Butter Brownies
Ingredients:
- 16 1/4 eggs
- 1/3 chunky peanut butter
- 2 milk
- 2/3 powdered sugar
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Mix together cake mix, oil, and eggs.
3. Mixture should be stiff and all the powder should be mixed into the dough.
4. Stir in peanut butter.
5. Bake 14-16 minutes, until golden brown on top.
6. Mix together powdered sugar and milk.
7. Drizzle powdered-sugar glaze over top while still warm.
Title: Chocolate - Orange Mousse Frosting
Ingredients:
- 1 sugar
- 3 1/2 cornstarch
- 2 boiling water
- 1 Grand Marnier
- 1 butter
- 2 cold water
Instructions:
1. In a heavy saucepan, whisk together the sugar, cornstarch and chocolate. Whisk in the boiling water.
2. Bring the mixture to a boil over moderate heat, whisking constantly. Simmer, whisking, for 2 minutes. Whisk in the liqueur.
3. Transfer the mixture to a metal bowl. With an electric mixer, beat in the butter until incorporated.
4. Set the bowl of frosting into a larger bowl filled with ice and cold water; beat the frosting until it is light and holds soft peaks.
Title: Frozen Strawberry Salad (Light Version)
Ingredients:
- 1 reduced-fat cream cheese
- 1/2 sugar
- 2 bananas
- 1 frozen unsweetened strawberries
- 1
- 2
Instructions:
1. Beat cream cheese at medium speed of an electric mixer unti creamy.
2. Gradually add sugar; beat until smooth.
3. Fold in banana and next 3 ingredients.
4. Spoon mixture into a 13 x 9 x 2 inche dish; cover salad and freeze until firm.
5. Remove salad from freezer; let stand 10 minutes.
6. Cut into squares; serve.
7. Cover and freeze any uneaten salad.
Title: Quick and Easy Peach Cobbler
Ingredients:
- 1 Bisquick baking mix
- 1 milk
- 1/4 sugar
- 1/4 butter
- 2
Instructions:
1. heat oven to 400 degrees.
2. spoon filling into an 8 or 9 inch square pan.
3. stir together bisquick mix, milk, sugar and butter or margarine with fork until blended.
4. drop by spoonfuls on top of filling.
5. bake 20-25 minutes until golden brown.
6. serve warm.