lumicero/recipes-ing2inst huggingface dataset:
Title: Crescent Cookies
Ingredients:
- 1/2 margarine
- 1/2 butter
- 1/3 granulated sugar
- 2/3 all-purpose flour
- 1 2/3 salt
- 1/4 powdered sugar
Instructions:
1. Sift together the flour and salt.
2. Set aside.
3. In large bowl with electric mixer, mix together shortening, butter.
4. When creamy add the sugar and blanched almonds.
5. Mix in the flour and salt gradually.
6. Chill.
7. Take out a small amount of dough and roll until pencil thin.
8. Cut into approximately 2 1/2" lengths.
9. Put onto an ungreased cookie sheet and shape into a crescent.
10. Bake at 325 for 12-15 minutes.
11. Cool on pan before removing.
12. Dip in powdered sugar before storing.
Title: Carrot Cake Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1 1/2 carrots
- 1 sugar
- 3/4 eggs
- 2 buttermilk
- 1/4 vanilla extract
- 1/2 cream cheese
- 12 unsalted butter
- 6 vanilla extract
- 1/2 powdered sugar
- 1
Instructions:
1. Position oven rack in the middle of the oven; preheat oven to 350°; line a standard 12-cup muffin pan with paper or foil liners.
2. In a bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together; set aside.
3. In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla together to combine.
4. Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined.
5. Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake until golden brown and a pick comes out clean, 20-25 minutes.
7. Let the cupcakes cool in the pan on a wire rack for 5 minutes.
8. Transfer cupcakes to a wire rack to cool completely, about 1 hour.
9. Make frosting--in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
10. Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed; use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
11. Frost cupcakes with the cream cheese frosting (the frosted cupcakes can be refrigerated in an airtight container for up to 5 days; bring to room temperature before serving) and serve.
Title: Better Than Brownies, Many Variations
Ingredients:
- 1 eggs
- 2 butter
- 1/2 pecans
- 1
Instructions:
1. Combine cake mix, eggs and butter in bowl.
2. Stir just till blended, will be very stiff.
3. Add chips and nuts of your choice.
4. Press evenly into 13X9X2 greased baking pan.
5. Bake at 350 for 25-30 minutes.
6. Notes: Do not over bake, should just be set in middle.I have always cooked these in an old glass pyrex dish so you may have to adjust baking time for other type pans. You can use any combination of chips and nuts to suit your families liking. Cool in pan completely before cutting for nice even pieces. These have a great fudgy brownie quality.
Title: Strawberry Angel Delight
Ingredients:
- 1 1/2 fresh strawberries
- 1 strawberry gelatin
- 1 Cool Whip
- 1
Instructions:
1. Tear angel food cake into bite-sized pieces and place in bottom of large oblong cake pan.
2. Dissolve gelatin as per directions on box.
3. Wash strawberries--remove stems.
4. Slice berries and fold into gelatin.
5. Pour berries and gelatin over cake pieces and refrigerate 2-3 hours until gelatin has set.
6. Place dollops of whipped topping over desert or spread evenly over entire mixture.
7. Top with fresh mint for decoration.
Title: Peanut Butter Triple Toffee Cookies
Ingredients:
- 1 butter
- 1/2 vegetable shortening
- 3/4 sugar
- 1 3/4 brown sugar
- 1 vanilla
- 2 baking soda
- 1 salt
- 1 water
- 1 chocolate chips
- 0.5 eggs
- 3
- 1
- 3
Instructions:
1. Preheat oven to 375.
2. Lightly grease baking sheets.
3. Cream butter, shortening at medium speed until creamy.
4. Gradually add sugars, PB2, water, vanilla, salt, soda., then add dry ingredients.
5. Once well mixed, then stir in chocolate chips and toffee chips.
6. Drop by teaspoonfuls about a few inches apart on a greased cookie sheet. Bake for 8-11 minutes or until lightly browned. Let cool and then remove to wire racks.
Title: Chewy Oatmeal Cut-Out Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 egg
- 2 vanilla
- 3/4 salt
- 1/2 baking powder
- 1 cinnamon
- 1/2 ginger
- 1 rolled oats
- 1/2 whole wheat flour
- 2 all-purpose flour
Instructions:
1. Cream butter and sugar well, then beat in egg.
2. Add the vanilla, salt, spices, and baking powder.
3. Stir in oats and flours. (It will look dry at first, but it will come together.)
4. Divide into two balls, flatten into disks and wrap each in plastic.
5. Refrigerate for 1/2 an hour.
6. Heat oven to 350 F
7. Roll out each dough disk to 1/4 inch or so thickness, and cut as desired with sharp cookie cutters.
8. Place on greased cookie sheet. (They don't spread so they can be close together.)
9. Bake 12-15 minutes (less time for chewy, more time for crisp).
10. Sprinkle with cinnamon sugar while still warm for easy decorating.
11. Or frost and decorate as desired.
12. I did some with a left- over coconut icing on my bunnies, and sprinkled with additional coconut. On others, I used some left over cream cheese pineapple icing.
Title: Zucchini Brownies (Vegan)
Ingredients:
- 1/2 applesauce
- 1 raw sugar
- 2 maple syrup
- 2 vanilla
- 2 whole wheat flour
- 1/2 baking soda
- 1 1/2 salt
- 1 zucchini
- 2 walnuts
- 1/2 semisweet vegan chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350 and spray a 9x13 baking pan with cooking spray.
2. In a large bowl, mix together the applesauce, sugar, syrup and vanilla.
3. Combine the flour, cocoa, baking soda, and salt - stir into wet ingredients (it will look pretty dry at this point - don't worry, it moistens up with the zucchini. However, if necessary, add a little more applesauce).
4. Stir in zucchini - if batter is still too dry, add a couple tbs of applesauce.
5. Add any optional ingredients (walnuts, chocolate chips).
6. Spread into baking pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
Title: Rhubarb Strawberry Torte
Ingredients:
- 6 fresh rhubarb
- 1 frozen rhubarb
- 3/4 water
- 2 sugar
- 1 strawberry gelatin
- 4 1/2 vanilla extract
- 1 cornstarch
- 4 cold water
- 2 heavy whipping cream
- 24 ladyfingers
- fresh strawberries
Instructions:
1. In a large saucepan, bring rhubarb, water and 1/2 cup of sugar to a boil; reduce heat and simmer uncovered for 6 to 8 minutes, or until rhubarb is tender. Cool slightly.
2. Set aside 1 cup of rhubarb liquid for glaze place rhubarb and remaining liquid in blender and process until pureed. Return to saucepan, bring to a boil. Stir in the gelatin until dissolved; stir in vanilla. Cover and chill for 1 hour or until slightly thickened.
3. Meanwhile for glaze: combine reserved rhubarb liquid and remaining sugar in a small saucepan; bring to a boil.
4. In small bowl, combine cornstarch and cold water until smooth. Whisk into boiling mixture. Cook and stir until thickened. Remove from heat. Cover and refrigerate overnight.
5. Gradually fold the whipped cream mixture into rhubarb mixture and arrange 17 split ladyfingers in bottom and 26 around the edges of ungreased 9-inch spring form pan. Spread 1/2 the rhubarb mixture into the pan. Arrange remaining ladyfingers over rhubarb mixture. Carefully spread with remaining rhubarb mixture. Cover and chill overnight. Carefully spread glaze over top. Remove sides of pan. Garnish with strawberries and whipped cream.
Title: Almond Stuffed Baked Apple Halves
Ingredients:
- 4 apples
- 1/2 sugar
- 1/4 water
- 2 butter
- 1 1/2 brown sugar
- 1/2
- 2
Instructions:
1. Preheat oven to 425°F
2. Core the apples, leaving the peel, and cut lengthwise (stem to bottom) to make two halves each.
3. Mix the almonds, sugar, and water to make a paste, and fill the centers of each apple half with this paste, dividing it equally.
4. Place the filled apple halves on a cookie sheet with the filling side up.
5. Drizzle the apples with melted butter.
6. Mix the crumbs and brown sugar, and sprinkle over the apple halves.
7. Bake for 25 minutes or until fork tender.
8. Serve with 1/4 cup of cream each.
Title: Nutella Frosting
Ingredients:
- 1/2 butter
- 1 powdered sugar
- 1 1/2 milk
- 1
Instructions:
1. Mix sugar, butter, and nutella in a medium bowl.
2. Add milk if needed.
3. Spread on cooled cake/cupcakes.
4. Enjoy! :).
Title: Healthy Berry Bramble Cake
Ingredients:
- 1/2 Splenda granular
- 3/4 applesauce
- 1 egg
- 1 vanilla
- 1 whole wheat self-rising flour
- 3/4 baking powder
- 1 raspberries
- 3/4
Instructions:
1. Preheat oven to 170 degrees Celcius and grease a 2lb loaf tin.
2. Mix the splenda and applesauce together in a large bowl until combined. Beat in the egg, egg white and vanilla.
3. Sift in flour and baking powder and mix well. Finally fold in the raspberries.
4. Transfer the mixture to the loaf pan and bake for approx 35 mins or until a skewer inserted in the centre comes out clean.
Title: Tre's Blueberry Cobbler
Ingredients:
- 2/3 flour
- 1/2 sugar
- 1 1/2 baking powder
- 1/2 salt
- 2/3 skim milk
- 2 butter
- 2 blueberries
- 1/2 cinnamon
- 1/4 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, sugar, cinnamon, baking powder and salt.
3. Stir in milk and mix well into a smooth batter.
4. Melt butter in 1 1/2 quart baking dish in microwave on high for one minute.
5. Pour batter into melted butter.
6. Add blueberries on top of batter. (Do not stir.).
7. Bake at 350 degrees for 40-45 minutes.
8. After cooled sprinkle with powdered sugar.
Title: Double Chocolate Brownies
Ingredients:
- 2 butter
- 2 margarine
- 1 sugar
- 2 Splenda granular
- 4 eggs
- 1 flour
- 1/2 salt
- 1 vanilla extract
- 3/4 pecans
- 1 butter
- 3/4 margarine
- 2 sugar
- 1/2 buttermilk
- 12 marshmallows
- 1 light corn syrup
- 1/2 baking soda
Instructions:
1. Preheat oven to 350.
2. Grease and flour a 13x9" baking pan.
3. Melt the chocolate squares in a small saucepan on low heat, or in the microwave at 50% power at 30-second intervals until melted.
4. Stir to ensure no lumps remain and chocolate is smooth.
5. Combine butter and sugar in a mixing bowl, and beat at medium speed until light and fluffy.
6. Add the eggs, one at a time, beating until just blended after each addition.
7. Add in the melted chocolate, also beating just until fully blended.
8. Add flour and salt, again beating at low speed until just blended.
9. Stir in vanilla, 1/2 cup pecans and 1/2 cup chocolate chips.
10. Spread batter into prepared pan.
11. Sprinkle with remaining pecans and chocolate chips.
12. Bake for 40 minutes.
13. Cool completely on a wire rack.
14. For the frosting, melt butter in saucepan over low heat. Stir in remaining ingredients, cooking over medium heat for 20-25 minutes, or until candy thermometer reachs 234 degrees.
15. Remove from heat and pour into large mixing bowl. Beat with a mixer for 5 minutes, or until mixture thickens and begins to lose its gloss. Spread evenly over brownies, and sprinkle additional 1/4 c. of chocolate chips on top.
Title: Apple Cranberry Squares
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 3/4 quick-cooking oatmeal
- 1 1/2 all-purpose flour
- 1/2 salt
- 2 applesauce
- 3/4 craisins
Instructions:
1. Cream butter and brown sugar.
2. Stir in oatmeal, flour and salt.
3. Spread half oatmeal mixture in a 8" square glass pan.
4. Spread applesauce evenly over oatmeal mixture.
5. Sprinkle evenly with Craisins.
6. Top with remainder of oatmeal mixture.
7. Bake in preheated 350 oven for 30 minutes.
Title: Easy Cappuccino Trifle (Poor Man's Tiramisu)
Ingredients:
- 1 milk
- 2 1/2 instant coffee granules
- 1/3 vanilla flavor instant pudding and pie filling mix
- 2 cinnamon
- 2
- 1/2
- 1
Instructions:
1. Cut pound cake into 1-inch cubes; set aside.
2. In a bowl, whisk milk and instant coffee granules. Let stand 5 minutes or until dissolved.
3. Pour 1 cup of the milk mixture a measuring cup; set aside. Add pudding mix to remaining milk mixture in.
4. bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping.
5. To assemble trifle, place 1/3 of the cake cubes into bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated. chocolate for garnish.
6. Reserve 1 cup whipped topping, set aside. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of.
7. bowl with 1 cup of whipped topping. Grate remaining chocolate in center; sprinkle with cinnamon.
8. * For best results, refrigerate at least 30 minutes before serving.
Title: Peanut Butter Cookies (different )
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 margarine
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 crunchy peanut butter
Instructions:
1. Stir together flour,baking powder,soda, and salt.
2. Set aside.
3. In large bowl with mixer at medium speed,mix margarine and peanut butter together, then mix in sugars until blended.
4. Beat in eggs and vanilla.
5. Mix in the flour mixture until well blended.
6. Using a tablespoon, scoop out dough and shape into 1inch balls.
7. Place on cookie sheet about 2 inches apart.
8. Press 3 peanuts into top of cookie, gently so as to not flatten it too much, they should be 2- 2 1/2" across.
9. Bake at 350 degrees, for approximately 10 minutes,depending on your oven, it usually takes 9 min.
10. in mine.
Title: Best Chocolate Cake With Creamy Chocolate Frosting
Ingredients:
- 3/4 milk
- 2 instant coffee powder
- 3/4 sour cream
- 1/2 all-purpose flour
- 1 1/4 baking soda
- 1 1/2 baking powder
- 1/2 confectioners' sugar
- 1 2/3 butter
- 1 sugar
- 1 1/2 eggs
- 3 vanilla extract
- 2 salt
- 3/4 heavy whipping cream
- 2 vanilla extract
- 6 butter
Instructions:
1. Preheat oven to 350°F
2. Grease three eight inch cake pans. Line bottom with wax paper. Grease and flour paper.
3. Heat milk and coffee in a small sauce pan until bubbles form around edge. Add to cocoa and whisk until smooth. Whisk in sour cream. cool.
4. In medium bowl, combine flour, baking soda, baking powder, and salt. Beat butter in mixing bowl until light. Gradually beat in sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. At low speed gradually beat in dry ingredients alternately with Chocolate mixture, beginning and ending with dry ingredients. Beat at medium speed 2 minutes. Pour into prepared pans. Bake 25 minutes, until top springs back when lightly when lightly touched. Cool pan on wire rack ten minutes. Invert cakes onto rack. Remove paper and cool completely, right side up.
5. Creamy Fudge Frosting:
6. Heat Chocolate, sugar and cream, stirring constantly, in saucepan over medium heat until smooth. Remove from heat; stir in vanilla. Transfer to mixer bowl, and place in larger bowl of ice water. Let stand, stirring occasionally, until cold and thick. Remove from ice bath. Gradually beat in butter at high speed; beat until fluffy and stiff enough to hold it's shape.
7. Place 1 layer on cake plate and spread with 3/4 cup frosting. Top second with second layer and another 3/4 cup frosting. Spread Top and sides with remaining frosting. Makes twelve servings.
Title: Low Cal/Fat Dairy-Free Brownies
Ingredients:
- 3/4 cocoa powder
- 1 Splenda sugar substitute
- 1/2 sugar
- 1 egg substitute
- 1 self-rising flour
- 1 salt
- 1 vanilla extract
- 1/2 canola oil
Instructions:
1. Preheat oven to 350.
2. Lightly grease your baking pan ( I used a glass pyrex).
3. Sift together flour, cocoa powder, salt, and sugars. Stir to combine.
4. Add in the rest of the ingredients.
5. Stir until smooth and moistened.
6. Bake 20-25 minutes, or until coming apart at the sides.
Title: Chocolate Fondu
Ingredients:
- 1 peanut butter
- 2
- 3
Instructions:
1. melt the chocolate chips in a microwave safe bowl for 30 seconds.
2. Add the peanut butter and nutella.
3. mix together and serve.
Title: Praline Apple Small Pie
Ingredients:
- 6 apples
- 3/4 granulated sugar
- 1/4 all-purpose flour
- 2 allspice
- 1/4 salt
- 2 butter
- 3
- 2 1/2
Instructions:
1. Preheat oven to 350 degrees F. In a bowl, combine apples, sugar,.
2. Combine apples, sugar, flour, apple pie spice and salt; toss lightly.
3. Put one of the pie crusts in a pie pan, then spoon mixture into pastry lined pan. Dot with butter. Top with strips of excess crusts, seal and flute edges. Cut vents in several places.
4. Bake 50-55 minutes or until apples are tender and crust is lightly browned. Remove from oven and cool slightly while making the Praline topping.
Title: Ladies Home Journal - Their Best Chocolate Cake
Ingredients:
- 3/4 buttermilk
- 1 1/4 flour
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 sugar
- 1 1/2 eggs
- 3 vanilla
- 2 powdered sugar
- 1 2/3 vanilla
- 3/4 butter
- 4
- 2
- 6
Instructions:
1. Cake: Place the cocoa powder in a small saucepan.
2. Gradually stir in the buttermilk.
3. Turn on heat and bring to a boil, stirring nonstop until smooth.
4. Let stand until completely cooled.
5. In a large bowl beat the butter until creamy.
6. Slowly add the sugar, beating until light and fluffy.
7. Add the eggs and mix well.
8. Add vanilla and blend.
9. Add all of the dry ingredients.
10. Stir.
11. Add the cooled cocoa mixture and beat until well blended.
12. Bake in two 9" cake pans for 28-30 minutes.
13. Cool completely.
14. Frosting: Bring the powdered sugar and the cream to a full boil in a medium-size saucepan, stirring until smooth.
15. Remove from heat.
16. Add the chocolate and stir until completely smooth.
17. Add vanilla and mix.
18. Stir occasionally until the mixture has the consistency of thick mayonnaise.
19. Beat the butter until creamy and gradually blend the butter and chocolate mixture together.
20. Frost the cake.
Title: Bacardi Pina Colada Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 dark rum
- 1/3 eggs
- 4 water
- 1/2 crushed pineapple
- 1/4 instant coconut cream pudding mix
- 1 dark rum
- 1
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 2 9-inch layer pans.
3. Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
4. Beat on medium speed, scraping bowl frequently, 3 minutes.
5. Pour batter into prepared pans.
6. Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
7. Cool 15 minutes.
8. Remove pans; cool completely.
9. Fill and frost layer cake.
10. Sprinkle with coconut.
11. Refrigerate cake (and any leftover cake).
12. FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
13. Fold in whipped topping.
Title: Apple & Sultana Buns
Ingredients:
- 200 self raising flour
- 2 cinnamon
- 1 baking powder
- 50 soft brown sugar
- 45 cooking apple
- 175 egg
- 1 sultanas
- 1 walnuts
- 125
- 25
Instructions:
1. Preheat the oven to 200c/gas6.
2. Sift the flour, cinnamon & baking powder into a bowl. Make a well in the centre & add all the remaining ingredients expect the walnuts. Mix throughly.
3. Arrange 12 case in a muffin tin, then divide the mixture between them & sprinkle walnuts over each one.
4. Place in the oven & bake for 18-20 minutes until golden brown & firm in the middle.
5. Remove & turn out on to a wire rack. Serve whilst still warm.
Title: Checkered Shortbread Cookies
Ingredients:
- 1/2 granulated sugar
- 1 unsalted butter
- 1 1/2 flour
- 7 -10
Instructions:
1. Combine first 3 ingredients in a bowl and mix until combined. Put half the dough in another bowl and add Food Coloring to each of them, and mix well.
2. Place bowls in freezer and chill for 30-45 minutes.
3. Remove from freezer. Shape dough into two logs, one of each color, and cut logs into quarters (one vertical cut and one horizontal cut on the circle [or square] side of the logs).
4. Lie 2 log quarters next to each other, one of each color. Place the opposite color log segment on top of each of these two segments. Do the same with the remaining pieces. Chill for 20-25 minutes on a cutting board in the freezer.
5. Pre-heat oven to 375°F Cut into 1/10 inch pieces. Bake for 10-15 minutes and cool for half an hour.
Title: Boozy Fruits
Ingredients:
- 1 pineapple chunks
- 1 lychees
- 1 cherries
- 1 prunes
- 200 sugar
- 200 brandy
- 1
Instructions:
1. Pour all the juices from the tins into saucepan.
2. Add sugar, prunes and apricots.
3. Bring to boil,remove from heat and cool.
4. Add drained fruit and brandy.
5. Store in airtight jar in refrigerator for 1 week before using.
6. Serve with cream or ice cream.
Title: Rice Pudding with Quince Paste
Ingredients:
- 2 eggs
- 2 sugar
- 2 milk
- 2 brandy
- 4 short-grain rice
- 60 quince paste
Instructions:
1. Preheat oven to 160c.
2. Butter a 750 ml pie dish.
3. Lightly beat the eggs, sugar, milk and brandy together.
4. Place the rice and quince paste in the pie dish and pour over the milk mix.
5. Bake for 1 1/2 hours until thick, creamy and golden on top.
Title: Quick Cranberry Apple Dessert (Pillsbury Winner)
Ingredients:
- 4 apples
- 2 cranberries
- 1 water
- 1 1/4 sugar
- 1/2 cornstarch
- 2 salt
- 1/4 cinnamon
- 1/4 sugar
- 1 cinnamon
- 1/4 margarine
- 1/2 butter
- 3
- 1/4
Instructions:
1. Heat oven to 400°F
2. In large saucepan, combine apples, cranberries and water; cook over medium heat for 5 minutes.
3. In small bowl, combine 1 1/4 cups sugar, 1/2 cup nuts, cornstarch, salt and 1/4 teaspoon cinnamon.
4. Stir into apple mixture; cook 2 to 4 minutes or until thickened.
5. Pour into ungreased 13x9-inch pan.
6. Separate dough into 10 biscuits.
7. Separate each biscuit into 2 layers.
8. In another small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon.
9. Dip one side of each biscuit in melted butter, then in sugar mixture.
10. Arrange biscuits, sugared side up, over hot apple mixture, overlapping to make 2 rows.
11. Sprinkle with 1/4 cup nuts.
12. Bake at 400°F for 20 to 25 minutes or until deep golden brown.
13. If desired, serve warm with cream or ice cream.
Title: Cinnamon Raisin and Apple Bran Muffins
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 sugar
- 1 baking powder
- 1/4 salt
- 2 nonfat milk
- 1 1/4 egg
- 1 apple
- 1/4 raisins
- 1/2 ground cinnamon
- 3/4
- 4
Instructions:
1. (Preheat oven to 400 degrees F).
2. Stir together flour, sugar, baking powder, cinnamon, and salt. set aside.
3. In a large mixing bowl, combine Kellogg's All-Bran cereal, milk, apple, and raisins. Let stand about 2 minutes or until cereal and raisins soften.
4. Add egg and oil. Beat mixture well.
5. Add flour mixture, stirring only until combined. Mixture should be lumpy.
6. Portion batter into twelve 2 and 1/2 inch muffin pan cups coated with cooking spray (or more muffin pans if there is extra batter left over).
7. Bake at 400° F about 20 minutes or until golden brown. Serve warm.
Title: Strawberry Shortcut Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 fresh strawberries
- 1 1/3 cognac
- 3 sugar
- 2 heavy cream
- 1/4 confectioners' sugar
- 1 vanilla extract
- 1/4 strawberry gelatin
- 1 fresh strawberries
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Follow cake directions as written on cake mix box.
3. Grease & flour 9 X 13 cake pan.
4. Bake cake according to directions.
5. Remove from oven and cool cake completely.
6. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar.
7. Let macerate 20 minutes.
8. Invert and release cake onto a decorative platter.
9. Whip cream with confectioners' sugar and vanilla at medium - high speed until it reaches stiff peaks. Do not over whip.
10. Mix gelatin as directed on box.
11. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
12. Use a straw, poke holes all over the cake.
13. Pour gelatin into holes and spread over the top of the cake.
14. Spread layer of macerated strawberries on top of cake.
15. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples.
16. Garnish with fresh strawberries.
17. Refrigerate for at least 4 hours.