lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Crinkles
Ingredients:
- 4 eggs
- 3 granulated sugar
- 1 1/2 baking powder
- 1/2 vanilla
- 2 flour
- 2 confectioners' sugar
- 2
- 1
Instructions:
1. Melt chocolate over a double boiler or in a microwave; cool.
2. In a mixing bowl beat together eggs, granulated sugar. cooled melted chocolate, oil and vanilla.
3. In another bowl combine baking powder and flour.
4. Beat flour mixture into chocolate mixture.
5. Cover and chill 1 to 2 hours for easier handling.
6. Shape dough into 1-inch balls.
7. Roll balls in confectioner's sugar.
8. Place balls 1-inch apart on an ungreased cookie sheet.
9. Bake at 375F for 8-10 minutes or until adges are set and tops are crackled.
10. Transfer to a wire rack to cool.
11. Sprinkle with additional confectioner's sugar if desired.
Title: Applesauce Cupcakes
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 ground nutmeg
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/4 salt
- 1/3 shortening
- 3/4 honey
- 1 unsweetened applesauce
- 1 seedless raisin
- 1/4 walnut pieces
Instructions:
1. Preheat the oven to 350. Line the cupcake pans with paper liners.
2. Put the sifter into the medium mixing bowl. Measure the sifted flour, baking soda, nutmeg, cinnamon, cloves, and salt into the sifter. Sift these dry ingredients into the bowl.
3. Measure the shortening into the large mixing bowl. Use the electric mixer to beat the shortening until it is fluffy.
4. Add the honey to the shortening and continue to beat the mixture for 2 minutes. Stop the mixer once or twice and use the rubber spatula to scrape down the sides of the bowl.
5. Add half the applesauce and half the sifted dry ingredients to the honey-and-shortening mixture. Mix at medium speed until all the flour disappears. Stop once or twice to scrape down the sides of the bowl with the spatula.
6. Add the remaining applesauce and dry ingredients. Mix again until everything is blended.
7. Use the wooden spoon to stir in the raisins and walnut pieces.
8. Spoon the batter into the cupcake liners, filling each about 2/3 full.
9. Bake the cupcakes for 25 to 30 minutes.
10. Poke a toothpick through the center of a cupcake. If the toothpick comes out clean, the cupcakes are done. Set them on the racks to cool.
11. After 10 minutes, take the cupcakes out of the pans and let them cool completely on the racks before frosting them.
Title: Jello Whip Frosting
Ingredients:
- 1 Cool Whip Topping
- 2 boiling water
- 1/2 cold water
- 1/2
Instructions:
1. Stir 1 package of jelly powder in 1/2 cup boiling water for 2 min., until dissolved.
2. Add enough cold water to 1/2 cup ice cubes to make up 3/4 cup. Stir into jelly powder until ice is completely melted.
3. Whisk in 1 1/2 cups Cool Whip Topping with a wire whisk.
4. Refrigerate approximately 1 hour, or until it is no longer liquid (more like a mousse consistency).
5. Break up the mixture a little bit with a spatula.
6. Gently fold in remaining 1/2 cup of Cool Whip, blending until desired consistency is reached.
7. Frost cakes or cupcakes using a knife, spatula or piping bag - whatever you use for normally frosting cakes!
Title: Nut Slices
Ingredients:
- 1/2 margarine
- 2 sugar
- 4 liquid sugar substitute
- 1/3 vanilla
- 1 flour
- 1/2 baking powder
- 2 salt
- 1
- 1/2
- 1/3
Instructions:
1. Cream sugar and margarine until light and fluffy.
2. Add egg whites, sugar substitute, vanilla and almond flavoring and blend well.
3. Add flour, baking powder and salt.
4. Mix until well blended.
5. Add almonds to dough.
6. Turn out on lightly floured surface and form into a roll about 2 inches wide and 12 inches long.
7. Flatten top of roll, making sure to keep it the same size.
8. Place on sprayed cookie sheet.
9. Bake 350° for 25 minutes.
10. Remove roll from cookie sheet onto counter.
11. As soon as roll cools enough to handle, slice into 24 slices 1/2 inch thick.
12. Place slices on cookie sheet and make 5 minutes on each side.
13. Cool on rack.
Title: Caribbean Bananas
Ingredients:
- 1/4 margarine
- 4 butter
- 1/3 bananas
- 1 brown sugar
- 1 lemon juice
- 1/2 lemon juice
- 1/4 ground allspice
- light rum
Instructions:
1. Place margarine in9x9x2 baking dish.
2. Heatinoven at 375 degrees until melted.
3. Rotate dish to coat bottom.
4. Cut bananas crosswise into halves. Cuteach half lengthwise into halves.
5. Place cut sides down into baking dish.
6. Mix brown sugar,lemon juice, and allspice.
7. Drizzle over bananas.
8. Bake uncovered for 15 minutes.
9. Heat rum until warm.
10. Ignite and pour over bananas.
Title: Balsamic Blueberries and Peaches
Ingredients:
- 3 sugar
- 2 blueberries
- 3 black pepper
- 1
- 1/2
Instructions:
1. In a 1 to 1 1/2 quart heavy saucepan, bring 3 Tablespoons sugar with vinegar and 1 cup of the blueberries to a boil while stirring constantly.
2. Boil 1 minute.
3. Remove from heat.
4. Combine remaining 2 cups of blueberries with peach slices in a large bowl.
5. Toss with hot blueberry syrup and black pepper.
6. Add additional sugar, if desired.
7. Let stand 30 minutes, tossing occasionally.
Title: Weight Watchers Caramel Cookies - 1 Point Each
Ingredients:
- 1/2 unsalted butter
- 1 dark brown sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 3/4 whole wheat flour
- 1/4 table salt
- 1/2 baking soda
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, using an electric mixer, cream butter, sugar, egg and vanilla extract. Add remaining ingredients and beat thoroughly.
3. Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2 1/2-inches wide; completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight.
4. Cut dough into 1/8-inch-thick slices and arrange on several large ungreased cookies sheets about 1- to 1 1/2-inches apart. Bake until lightly browned around edges, about 8 to 10 minutes.
5. Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely. Yields 1 cookie per serving.
6. Notes: Add some spice to these cookies by sprinkling a pinch of cinnamon and nutmeg into the batter.
Title: Fudge Ice Cream Cake
Ingredients:
- 1 chocolate ice cream
- 1 eggs
- 3 water
- 1
Instructions:
1. Blend cake mix with the ice cream, eggs and water.
2. Beat 2 minutes.
3. Pour into a well greased and floured 13 x 9 inch cake pan (also works well in a tube or bundt pan).
4. Bake at 350 degrees for 35 to 45 minutes, or until done.
5. Cool and frost (if desired but you can also sprinkle the top with confectioners sugar).
Title: Orange Rind Cake
Ingredients:
- 1 raisins
- 1/2 oranges, zest of
- 2 sugar
- 1 butter
- 1/2 eggs
- 2 buttermilk
- 1 baking soda
- 1 flour
- 2 1/2 confectioners' sugar
Instructions:
1. Put raisins, nuts and zest through a grinder.
2. Set aside.
3. Cream butter with sugar; stir in eggs and buttermilk, mixing well.
4. Add soda, flour and ground mixture.
5. Pour batter into a greased and floured bundt pan.
6. Bake in a 350 oven 45 to 60 minutes.
7. Dust with confectioners sugar.
Title: Toffee, Pecan Chocolate Shortbread Cookies-Dancing Deer Bakery
Ingredients:
- 1 1/3 unbleached all-purpose flour
- 3/4 cocoa powder
- 1/4 kosher salt
- 3/4 unsalted butter
- 1/2 sugar
- 1 egg
- 2 -4 pecan pieces
- 2 -4
Instructions:
1. In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.
2. Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
3. Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add toffee bits and pecans and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
4. Position rack in the center of the oven and preheat to 325°F
5. On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.
Title: Low Fat Pumpkin Dessert
Ingredients:
- 2 canned pumpkin
- 12 egg substitute
- 1/2 salt
- 3/4 cinnamon
- 1/2 ginger
- 1 nutmeg
- 1/2 allspice
- 1/2 clove
- 1/2
- 1/4
Instructions:
1. Mix all ingredients.
2. Pour into a 9" glass pie pan sprayed with nonstick spray.
3. Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.
Title: Cream Cheese Roulade
Ingredients:
- 3 eggs
- 3/4 flour
- 1/2 sugar
- 8 cream cheese
- 1/4 honey
- 1/4 baking powder
- 1
Instructions:
1. Beat the cream, cream cheese and honey using a mixer until smooth, set aside.
2. Mix flour and baking powder together.
3. Whip egg whites with 1/4 cup sugar until stiff.
4. In a separate bowl, beat eggyolks with remaining sugar until light and fluffy.
5. Combine egg white and egg yolk mixtures gently, then fold in the flour mixture until smooth (try not to lose too much of volume).
6. Preheat oven to about 425°F/220°C and line jelly roll pan with parchment paper.
7. Spread batter flat in the pan and bake in the oven for 4-5 minutes (top heating element).
8. Once the cake starts to brown slightly, remove from oven, invert on a clean kitchen towel and let it cool for about 2 minutes.
9. Using towel as a guide and with the parchment paper on the inside, roll it up and let cool another 10 mins or so.
10. Unroll, spread the cream cheese mixture evenly on top of the cake base, then roll up to make a log.
11. Chill for 3-4 hours before serving.
12. Optional: You can frost the roulade with your favorite frosting, decorate with cherries etc or just dust with powdered sugar before serving.
Title: Paleo Pumpkin Blueberry Bread
Ingredients:
- 1 cashews
- 1/2 pumpkin puree
- 1 banana
- 1 eggs
- 2 baking soda
- 1 baking powder
- 1 cinnamon
- 1 pumpkin pie spice
- 2 sea salt
- 1/2 coconut oil
- 1 blueberries
- 1
Instructions:
1. Preheat the oven to 375°F.
2. Add cashews and macadamia nuts to the food processor and blend into a fine nut meal.
3. Drizzle macadamia nut oil while the blade is going until you have nut butter.
4. Add banana and pumpkin puree to the food processor along with the nut butter and process until you have a thick mixture.
5. In a large mixing bowl beat the eggs. Then add the banana nut mixture, almond meal, baking soda, baking powder, cinnamon, pumpkin pie spice and a pinch of sea salt.
6. Mix until combined then fold in blueberries.
7. Coat a bread pan with coconut oil and pour your mixture inches.
8. Bake for 45-60 minutes or until the center is set.
9. Let cool for 5-10 minutes before serving warm.
Title: Apple Rum Baklava
Ingredients:
- 3 apples
- 2 1/2 walnuts
- 3/4 granulated sugar
- 1/2 raisins
- 2 rum
- 2 cinnamon
- 1 phyllo dough
- 1 butter
- 1 honey
Instructions:
1. Combine first 6 ingredients in large bowl; mix well.
2. Trim 8 sheets phyllo dough to fit 10 x 15-inch baking pan.
3. Keep unused phyllo covered with damp cloth. Arrange in baking pan, brushing each sheet generously with melted butter.
4. Spread half the apple mixture over phyllo dough.
5. Arrange 6 trimmed buttered sheets of phyllo dough over apple mixture.
6. Spread with remaining apple mixture.
7. Top with 8 buttered sheets phyllo dough.
8. Tuck in the buttered phyllo neatly around.
9. Cut into squares or diamond using a sharp knife.
10. Bake at 350°F for 40 minutes or until golden brown.
11. Heat honey in small saucepan.
12. Drizzle over hot baklava.
Title: Suprise Bars
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 honey
- 2 brown sugar
- 1 eggs
- 1 1/2 vanilla
- 1/4 baking powder
- 1/4 baking soda
- 1 salt
- 2 cinnamon
- 2 zucchini
- 1 sweetened flaked coconut
- 1 walnuts
- 1 chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter with brown sugar and honey. Add the eggs and then the vanilla. Mix well.
3. Combine all the dry ingredients together in a bowl, stir into batter. Stir in the zucchini, coconut, walnuts and chocolate chips.
4. Grease a 12 x 9 pan, pour in batter and bake 35 0 45 minutes.
5. Cool and enjoy!
Title: Chick Pea Cake
Ingredients:
- 1/2 garbanzo beans
- 12 eggs
- 4 sugar
- 1/2 cinnamon
- 2
- 1
Instructions:
1. Pour milk in blender or food processor; add garbanzos and process.
2. In a separate bowl, beat egg yolks until light in color. Add sugar, extract and cinnamon; add garbanzos and mix well.
3. Beat egg whites until stiff but not dry. Fold into garbanzo mixture. Pour into an 8X8X3 inch nonstick baking pan or pan sprayed with PAM.
4. Bake at 350 degrees until center is done or about 1 hour.
5. Chill and serve cold.
Title: Gluten Free Granny's Apple Stuff
Ingredients:
- 5 rome apples
- 1 unsalted butter
- 1/2 granulated sugar
- 1 cinnamon
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. place your apples in a 9 x 13 casserole dish.
3. In seperate bowl, mix flour, sugar , cinnamon and butter ( room temperature) until it makes a crumbly consistency.
4. Spread the crumble on top of the apples.
5. Bake for 25 minutes or until apples are fork tender.
6. Serve with ice cream or whipped cream.
Title: Mrs. Sweet's Sugar Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 3 eggs
- 1 shortening
- 1/2 salt
- 1 baking soda
- 2 baking powder
- 1/2 lemon juice
- 1 vanilla
- 1 flour
- 5
Instructions:
1. Cream the sugar, shortening and eggs.
2. Add shortening, salt, soda, baking powder, cream, lemon juice and vanilla – mix.
3. Add flour gradually.
4. Roll out on floured table and cut with cookie cutters.
5. Bake 375°F until brown (8 – 10 min depending on the size and thickness of the cookies).
Title: Muhalbiya
Ingredients:
- 1/2 milk
- 5 1/2 sugar
- 1/2
Instructions:
1. In a small bowl mix the rice with a small amount of milk.
2. In a saucepan start to boil the milk and add the rice and milk mixture.
3. The same way as you make custard, keeping stirring with a wooden spoon but it takes about 15/20 minutes.
4. Actually it reminds me of slow cooking polenta which also would be good for coeliacs.
5. When stirring until it tastes cooked and leave to cool.
6. You can serve with in pretty dishes with fresh fruit.
7. I found this amount of sugar rather sweet, so you might want to reduce it.
Title: Happy Brownies
Ingredients:
- 1 butter
- 3/4 sugar
- 2 vanilla
- 2 eggs
- 4 flour
- 1 1/2 chocolate chips
- 1/2 powdered sugar
- 1/2
- 1
Instructions:
1. Melt together butter & cocoa.
2. Add sugar, vanilla & eggs to cocoa mixture.
3. Mix in flour by hand till well mixed.
4. Add nuts and chips.
5. Bake in greased 9x13 cake pan at 350* for 30-40 minutes (center will spring back).
6. Dust with powdered sugar.
Title: Mock Strawberry Shortcake
Ingredients:
- 3 Cool Whip
- 1
Instructions:
1. Place 1 and a 1/2 cups of the wafers into the bottom of a glass casserole dish.
2. Top wafers with pie filling.
3. Top pie filling with the rest of the wafers.
4. Top wafers with Cool Whip.
5. Refrigerate for 2 hours and serve.
6. I top the cool whip with a few wafer crumbs and a few strawberries, for presentation, if I take it to a party!
7. Enjoy!
Title: Cream Cheese Roll-Ups
Ingredients:
- 12 cream cheese
- 1/2 sugar
- 1 egg
- 1 butter
- 2 sugar
- 3/4
Instructions:
1. Beat together cream cheese, 1/2 cup sugar, almond extract, and egg.
2. Trim crusts off bread and flatten each piece with a rolling pin.
3. Keep bread slices under a damp paper towel so they do not dry out.
4. Spread cream cheese mixture on bread slices and roll up like a jelly-roll.
5. Dip each roll in melted butter and roll in remaining sugar.
6. Bake at 400 degrees for 15 minutes.
7. ***Maybe served warm or at room temperature.
Title: Deadly Death by Chocolate Cake
Ingredients:
- 18 chocolate pudding
- 1 eggs
- 4 sour cream
- 3/4 water
- 1/2 chocolate pudding
- 1/2 eggs
- 1 sour cream
- 18 water
- 1 butter
- 4 evaporated milk
- 3/4 powdered sugar
- 1/2 cream cheese
- 1/2 vanilla
- 1
- 4
- 1/4
- 1/2
- 4
- 1/2
Instructions:
1. Mix cake mix and chocolate pudding.
2. Mix eggs, sour cream, water, and oil.
3. Add together, then put in chocolate chips.
4. Repeat for layer two.
5. Bake at 350 in separate greased and floured pan for 45-50 minutes.
6. Frosting: Mix cocoa, butter, and evaporated milk, and bring to a boil. Add powdered sugar, cream cheese, and vanilla. Cream ingredients until smooth.
7. Let cakes cool, then frost and layer.
8. Optional For Decoration: Save some of the frosting, and add more cocoa. This can be used for writing, etc.
Title: Blueberry and Peach Cobbler
Ingredients:
- 2 sugar
- 1/3 - 1/2 quick-cooking tapioca
- 4 fresh lemon juice
- 2 blueberries
- 1 nutmeg
- 1 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 1/8 salt
- 1 fresh lemon rind
- 1/4 butter
- 1/2 margarine
- evaporated milk
Instructions:
1. In a 1 1/2 quart baking dish, combine peaches, sugar, tapioca and lemon juice.
2. Top with blueberries.
3. Cook in microwave on High for 5 minutes until mixture is heated completly.
4. Stir after 3 minutes.
5. Sprinkle mixture with nutmeg.
6. In a large mixing bowl, mix together flour,s ugar, baking powder, salt and lemon rind.
7. Cut butter or margarine into flour mixture until it is crumbly.
8. Add cream to flour mixture and stir until dough is moist.
9. Drop soft dough on top of fruit and sprinkle once again with nutmeg.
10. Bake for 25- 30 minutes at 400 degrees or until top is golden brown.
11. Serve warm with ice cream or cool whip.
Title: Almond Crunchies
Ingredients:
- 1/2 butter
- 1 margarine
- 1 brown sugar
- 1/2 egg
- 1 3/4 unsifted flour
- 1/4 baking soda
- 1/4 cinnamon
Instructions:
1. Cream together the first four ingredients.
2. Mix in the last three ingredients.
3. Chill for one hour.
4. Preheat the oven at 375 degrees.
5. Form the dough into 2 rolls about 2 inches in diameter.
6. Cut into 1/4 inch thick slices.
7. Place the cookies one inch apart on an ungreased cookie sheet.
8. Bake at 375 degrees for 10-12 minutes.
Title: Pumpkin Pie Dessert
Ingredients:
- 1 butter
- 1/2 egg
- 1 eggs
- 3 milk
- 2 cinnamon
- 2/3 sugar
- 1/2 cinnamon
- 1/2 ground nutmeg
- 1 butter
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F; grease or spray a 9x13 cake pan.
2. Stir together cake ingredients, reserve 1 cup for the topping, press the rest of the mixture into the bottom of your pan.
3. Mix together filling ingredients pour over the cake layer.
4. Combine topping ingredients sprinkle over the filling layer.
5. Bake 45-50 minutes, cool.
6. Serve with whipped cream.
7. Notes:
8. I seldom use cake mix, when I do it's always Duncan Hines, use the classic yellow.
9. For extra crunch add 1/2-3/4 cup of chopped walnuts to the topping.
Title: Snowy Bonbons
Ingredients:
- 1 1/2 flour
- 1/2 butter
- 1/3 powdered sugar
- 3 milk
- 1/2 vanilla
- 0.5 almond paste
- 1 powdered sugar
- 1/2 milk
- 4 -5
Instructions:
1. Heat oven to 375. In large bowl, beat flour, butter, 1/3 cup powdered sugar, 3 T. milk and vanilla with mixer on medium speed, or mix with spoon. Cut almond paste into 1/2 inch slices; cut each slice into 8 pieces.
2. Shape 1 inch ball of dough around each piece of almond paste. Gently roll to form ball. On ungreased cookie sheet, place balls about 1 inch apart.
3. Bake 10-12 minutes or until set and bottoms are golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In small bowl, mix all frosting ingredients with spoon until smooth. Dip tops of cookies into frosting.
Title: Kiwi Strawberry Torte
Ingredients:
- 1 strawberry
- 2 kiwi fruits
- 1/4 strawberry syrup
- 10 3/4 pudding
- 8
Instructions:
1. Wash strawberries, cut stems off and cut into bite-size pieces. Place in medium mixing bowl. Cut ends off kiwi and peel. Quarter kiwi, cut into bite-size pieces and add to strawberries. Add strawberry syrup and mix. Refrigerate.
2. Remove frozen cake from packaging and place on a microwave-safe plate; a paper plate is o.k. too. Microwave on high for 1 minute, or until cake is thawed. Cut cake in half widthwise, then in half horizontally, making 4 equal pieces of cake. Place 1 cake on each serving plate and cover if not serving right away.
3. Just before serving, divide pudding equally on top of each cake. Divide strawberry mixture equally over pudding. Serve.
Title: Apple Upside-Down Cake
Ingredients:
- 1/3 butter
- 1/3 brown sugar
- 6 cooking apples
- 1 1/3 all-purpose flour
- 2/3 granulated sugar
- 2 baking powder
- 1 ground ginger
- 1 ground cinnamon
- 2/3 milk
- 1/4 butter
- 1 egg
- 1 vanilla
- vanilla ice cream
Instructions:
1. Preheat oven to 350°F Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.
2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.
Title: Pumpkin Mallow Dessert
Ingredients:
- 12 graham cracker squares
- 2 pumpkin
- 1 pumpkin pie spice
- 1 sugar-free vanilla pudding mix
- 2/3 water
- 1/2 miniature marshmallow
- 1/2 Cool Whip Free
- 1
Instructions:
1. Place 9 graham crackers in a 9x9<U+0094> cake pan.
2. In a medium saucepan, combine pumpkin, pumpkin pie spice, dry pudding mix, dry milk powder, water, and marshmallows.
3. Cook over medium heat until mixture starts to boil and marshmallows are melted, stirring constantly.
4. Remove from heat.
5. Place saucepan on a wire rack and allow to cool completely.
6. Gently fold Cool Whip Free into cooled pumpkin mixture.
7. Carefully spread mixture evenly over graham crackers.
8. Crush remaining 3 graham crackers.
9. Evenly sprinkle cracker crumbs over top.
10. Refrigerate for at least 2 hours.
Title: Rose Water Substitute
Ingredients:
- 2 water
- 2
Instructions:
1. Snip the white ends off the petals.
2. Bring 2 cups water to boil and pour over the petals.
3. Seal with plastic wrap and let infuse for about 1 hour.
4. Strain the mixture through a coffee filter or cheesecloth colander.
5. You may also use it to flavor ice tea or pour over fruit salad.
Title: Banana Upside Cake (bolo De Banana)
Ingredients:
- 1 sugar
- 5 bananas
- 1 sugar
- 2 eggs
- 3 bananas
- 5 flour
- 1 baking powder
- 1
- 2
Instructions:
1. Heat the oven to 180°C.
2. Heat 1 cup sugar on a baking pan on the stovetop until a light caramel.
3. Allow the caramel to cool and arrange the banana slices in it.
4. Sift the dry ingredients on a bowl.
5. Mix the oil, sugar, eggs and bananas in a blender.
6. Mix the blender content with the dry ingredients.
7. Lay the cake mixture over the bananas and bake for 30 min or until a knife comes clean out of the cake.
Title: Peanut Butter Oatmeal Bites
Ingredients:
- 4 -5 peanut butter
- 1/4 Splenda sugar substitute
- 1/4 brown sugar
- 1/4 Egg Beaters egg substitute
- oatmeal
Instructions:
1. Preheat oven 350°F.
2. Mix all ingredients in bowl, making sure to add enough oatmeal so mixture easy enough to spoon (no too sticky/runny, etc).
3. Scoop small spoonfuls onto cookie sheet.
4. Bake for 15 minute.
5. Let cool and enjoy!