lumicero/recipes-ing2inst huggingface dataset:
Title: Snowball Cookies
Ingredients:
- 1/2 butter
- 1/2 confectioners' sugar
- 1 flour
- 1 roasted pecan
Instructions:
1. Cream butter and 3 tablespoons confectiner's sugar until fluffy in a medium-size bowl.
2. Stir in flour gradually, then pecans until well blended.
3. Chill several hours or until firm enough to handle.
4. Roll dough, a teaspoonful at a time, into marble sized balls between palms of hands.
5. Place two inches apart on ungreased cookie sheets.
6. Bake in a slow (325 degrees) oven 20 minutes, or until lightly golden.
7. Cool on cookie sheets 2 - 3 minutes, remove carefully.
8. Put remaining confectioner's sugar in a bowl and carefully roll still warm cookies to make a generous white coating.
9. Cool completely.
10. Store with waxed paper or transparent wrap between layers in container with tip fitting cover.
Title: Double Peanut Butter Candy Bites With Granola
Ingredients:
- 1 granola cereal
- 24
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Shape cookie dough into 24 balls and place in cups of lightly greased miniature muffin pans. Bake 15-18 minutes or until edges are lightly browned.
3. Remove from oven, and press 1 miniature peanut butter cup into each cookie.
4. Sprinkle cookies with granola, about 1/2 teaspoon on each cookie.
Title: Rocky Road Whoppers
Ingredients:
- 1/3 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 2 unsalted butter
- 2 sugar
- 1/2 egg
- 1 water
- 1/2 vanilla extract
- 1/2 walnuts
- 1/2 miniature marshmallows
- 60
Instructions:
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside.
2. Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside.
3. Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips.
4. For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.
5. Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.
6. DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature.
Title: Fruit Bread Pudding
Ingredients:
- 6 banana
- 1 raisins
- 1/2 walnuts
- 1/4 apple
- 1 brown sugar
- 1 water
- 1/2 cinnamon
- 1/2
Instructions:
1. Toast bread slices in a 325*F oven for 15 minutes.
2. Cut bread into cubes and combine with the fruit and nuts.
3. Mix sugar, water and cinnamon together.
4. Add liquid to bread mixture and toss to coat evenly.
5. Let mixture stand for 5 minutes, then stir again.
6. Turn into a greased 8" square (or similar) casserole dish.
7. Bake, uncovered, at 325*F for 30-35 minutes.
Title: Raspberry Banana Trifle
Ingredients:
- 10 3/4 Chambord raspberry liquor
- 1/2 frozen raspberries
- 1 banana
- 1 sugar-free instant white chocolate pudding mix
- 1 milk
- 2 heavy cream
- 1
Instructions:
1. Cut cake into 1-inch squares.
2. Layer half of squares into 12 individual bowls.
3. Sprinkle with half of the Chambord, half of the raspberries and half of the banana slices.
4. Top with half of the pudding and half of the whipped cream. Repeat with the remaining layer.
5. Chill for eight hours or overnight.
Title: Homemade Chocolate Pudding
Ingredients:
- 2 sugar
- 1 flour
- 3/4 evaporated milk
- 2 evaporated milk
- 1 warm water
- 30 salt
- 1/2
Instructions:
1. Sift sugar, flour, and cocoa together several times (or just mix it all in together real well).
2. Mix in evaporated milk, water and salt together.
3. Cook in a heavy sauce pan until thickened enough for pudding.
4. Add 2 teaspoons vanilla. Pour into bowl to cool. (or eat it hot, yum yum!).
Title: The Ultimate Chocolate Fudge Three Layer Cake
Ingredients:
- 1/3 water
- 2 shortening
- 2/3 sugar
- 1 3/4 eggs
- 2 all-purpose flour
- 2 1/2 baking soda
- 1 3/4 salt
- 1/2 buttermilk
- 1 vanilla
- 1 all-purpose flour
- 1/4 milk
- 1 butter
- 1/2 shortening
- 1/2 sugar
- 1 vanilla
- 1 salt
- 1/4 sugar
- 3 milk
- 3/4 butter
- 3/4 margarine
- 3 vanilla
- 3/4
Instructions:
1. For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
2. Remove from heat and let cool.
3. Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
4. Add eggs, one at a time, beating well after each addition.
5. Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
6. Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
7. Pour batter into three greased and floured 9-inch layer pans.
8. Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
9. Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
10. For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
11. Cook over low heat, stirring constantly, until thick.
12. Remove from heat and let cool completely.
13. Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
14. Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
15. Spread filling between cake layers.
16. For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
17. Cook over low heat, stirring constantly, until chocolate melts.
18. Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
19. Remove from heat and stir in vanilla.
20. Beat at high speed of electric mixer until frosting is of spreading consistency.
21. Immediately spread on cake.
22. Garnish with chocolate shavings.
Title: Angel Food Cake With Espresso Mascarpone Cheese
Ingredients:
- 2 boiling water
- 2 instant espresso powder
- 3/4 mascarpone cheese
- 1 confectioners' sugar
- 1/2
- 1
- 1/2
Instructions:
1. Stir the water and espresso powder in a large bowl to blend.
2. Stir in the mascarpone.
3. Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
4. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
5. Then fold the remining whipped cream into the mascarpone mixture.
6. Cut the angel food cake into 16(1" thick) wedges.
7. Reserve any remaining cake for another use.
8. Brush 1 side of each wedge of cake with the liqueur.
9. Arrange 2 wedges of cake on each plate.
10. Dollop the espresso cream atop each wedge of cake.
11. Dust with cocoa powder and nuts and serve.
Title: Marshmallow Treat Brownies
Ingredients:
- 1 sugar
- 3/4 eggs
- 2 vanilla extract
- 1 flour
- 3/4 baking powder
- 1/4 chocolate chips
- 3 -4 peanut butter
- 6 marshmallow cream
- 3/4
- 2 1/2
- 1
Instructions:
1. Mix together together first 7 ingredients.
2. Bake at 350 for 20 minutes.
3. Mix together 6 oz. choc. chips and 3/4 cups peanut butter and then melt the mixture for like 20-30 sec in microwave.
4. Add rice crispys ceral to melted mixture and mix together.
5. Spread marshmallow fluff onto the brownies evenly and add the rice crispy mixture onto the brownie fluff.
Title: Chocolate Cookies
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 1 salt
- 1 brown sugar
- 1/2 butter
- 2 eggs
- 1/3 2% low-fat milk
- 1 vanilla
- 1 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 350°F.
2. Sift the flour, baking powder, and salt together into large bowl.
3. Add the sugar, butter, eggs, milk, and vanilla and beat till smooth and light.
4. Stir in the morsels and walnuts, if using.
5. Drop by slightly rounded teaspoonfuls 2" apart onto greased cookie sheet.
6. Bake at 350 F for 12 minutes.
Title: Applesauce and Honey Cake With Raisin Glaze
Ingredients:
- 1/2 butter
- 3/4 honey
- 1 applesauce
- 2 self-rising flour
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 1/2 raisins
- 1/2 walnuts
- 1 raisins
- 1 1/2 water
- 1/2 honey
- 1 1/2 lemon juice
Instructions:
1. Preheat the oven to 350 degrees. Spray an 8x8 pan.
2. Cream the butter in a large bowl; while still beating, stream in the honey. Mix in the applesauce.
3. Combine the dry ingredients and mix into the applesauce mixture and beat 30 seconds.
4. Fold in the nuts and raisins.
5. Bake 40 minutes or until the cake springs back in the center and a toothpick comes out clean. While the cake is baking, prepare the raisin glaze.
6. In a saucepan, combine the water and chopped raisins. Bring to a boil; add honey, reduce heat, and simmer 15 minutes. Remove from heat and add lemon juice. While cake is still warm, pierce cake with a fork (the end of a wooden spoon is too large). Spoon the glaze over the cake.
Title: Mud Puddle Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 cocoa powder
- 1/4 vanilla
- 1/2 all-purpose flour
- 2 salt
- 2 1/4 bittersweet chocolate
- 1/4 heavy cream
- 4
- 2
Instructions:
1. In a large mixing bowl, cream the butter and the sugar until light and fluffy. Blend in the egg yolks.
2. In a small bowl, whisk together oil, cocoa, and vanilla until smooth. Combine the cocoa mixture with the butter mixture, scraping the sides of the bowl, until completely incorporated.
3. Add the flour and salt to the wet ingredients, blending with a mixer until combined. Refrigerate cookie dough for 30 minutes to firm up.
4. Preheat oven to 350°F Scoop out balls of cookie dough with a small ice cream scoop and place 1-inch apart on parchment-lined cookie sheets.
5. Bake for 12 to 15 minutes, until a toothpick inserted in the cookie comes out clean.
6. After removing cookies from the oven, use a rounded soup spoon to gently press an indention or puddle in the center of each warm cookie. Let cool completely.
7. To make the chocolate ganache:.
8. Slowly melt chopped semisweet chocolate in the microwave. Add cream and whisk vigorously until smooth and thick. Place in a zip-top bag, squeeze out the air, and seal. Cut a small corner of the bottom of the bag.
9. Pipe the chocolate ganache into the center puddle indentation of each cookie. If you have any leftover chocolate, use it to drizzle across the outer edges of the cookies. Cool completely before serving.
Title: Whole Milk Fudge (Khoya)
Ingredients:
- 4 milk
- water
Instructions:
1. Bring milk to a boil in a heavy deep bottomed pan.
2. Stir constantly while the milk is boiling.
3. Once it reduces, scrape off any dried milk from the sides of the pan.
4. Cook until the milk reduces to the consistency of mashed potatoes.
5. Remove from heat and allow to cool.
6. Transfer to a heat-resistant container.
7. Cover and store refrigerated for upto 1 week.
8. Use in Indian desserts as required.
9. Enjoy!
Title: Bananas Foster Upside-Down Cake
Ingredients:
- 1 brown sugar
- 3/4 butter
- 1/2 ground cinnamon
- 2 dark rum
- 3 bananas
- 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 sour cream
Instructions:
1. Place brown sugar, 1/4 cup of the butter and cinnamon in a small saucepan. Heat over medium low heat until butter is melted and mixture is smooth, stirring occasionally.
2. Stir in rum and pour into a 9-inch round cake pan.
3. Arrange banana slices in circles over brown sugar mixture.
4. Heat oven to 350ºF.
5. Place remaining 1/2 cup butter and sugar in a large bowl; beat at medium speed until light and fluffy.
6. Add eggs one at a time, beating will after each addition. Beat in vanilla.
7. In a medium bowl, stir together flour, baking powder, baking soda and salt.
8. At low speed, beat in flour mixture in3 parts alternating with sour cream, beginning and ending with flour mixture.
9. Spoon and gently spread batter over bananas.
10. Bake 45-55 min or until cake is golden brown and toothpick inserted in center comes out clean.
11. Cool in pan on wire rack 15 minute.
12. Run small knife around edge of cake; carefully invert cake onto serving plate. Serve warm.
Title: Creamy Strawberry Crepes
Ingredients:
- 4 eggs
- 1 milk
- 1 cold water
- 2 butter
- 1/4 salt
- 2 all-purpose flour
- 1 butter
- 1 1/4 cream cheese
- 1 confectioners' sugar
- 1 lemon juice
- 1/2 lemon peel
- 4 vanilla extract
- 1 fresh strawberries
- heavy whipping cream
Instructions:
1. In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour, beat until smooth. Cover and refrigerate for 1 hour.
2. In an 8-in non stick skillet, melt 1 tsp butter, pour 2 tbsps of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.
3. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.
4. For filling, in a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filing down the center of 15 crepes; roll up. Garnish with the remaining berries. Freeze remaining crepes for another use.
Title: Gluten Free Apple and Nut Cake
Ingredients:
- 6 green apples
- 500 dark brown sugar
- 350 unsalted butter
- 1 vanilla extract
- 1 ground nutmeg
- 6 eggs
- 100 hazelnut meal
- 200 cream of tartar
- 150
- 1/2
Instructions:
1. Preheat oven to 170°C Cut the apples into eights and combine in a frying pan with 150g sugar and 50g butter. Cook over a medium heat until the apples are softened, then divide the apples and syrup between two lined loaf pans.
2. Place the remaining butter and sugar in the bowl of an electric mixer and beat on high speed for 5 minutes, until very light, then fold in the egg yolks. Mix in the rice flour and nuts gently.
3. Whisk the whites and cream of tartar to soft peaks and fold in gently, then spoon over the apples and bake for 40 minutes until a skewer can be inserted and removed cleanly. Cool on a wire rack.
Title: Double-Berry Sundae
Ingredients:
- 1/2 raspberries
- 12 blueberries
- 2 honey
- 1 vanilla
- 1
- 1/4
- 1
Instructions:
1. Place half the raspberries in a medium size glass bowl.
2. Mash lightly with a fork.
3. Add the blueberries, orange juice, honey, vanilla, almond extract and the remaining raspberries.
4. Stir well to mix.
5. Cover and let stand for at least 30 minutes to allow flavors to blend.
6. Scoop the frozen yogurt into 4 dessert dishes.
7. Stir the berry mixture and spoon over the yogurt.
Title: Crock Pot Chocolate Raspberry Strata
Ingredients:
- 6 butter
- 1 fresh raspberry
- 1 1/2 heavy cream
- 1/2 milk
- 1/2 eggs
- 1/2 sugar
- 4 vanilla extract
- 1/4
- 1
Instructions:
1. Place half of the bread cubes in a buttered 4 quart crock pot.
2. Sprinkle on half of the chocolate chips and raspberries.
3. Cover with the remaining bread cubes, then top with remaining chocolate chips and raspberries.
4. In a medium bowl, whisk together the cream, milk, eggs, sugar and vanilla until well blended.
5. Pour evenly over the bread mixture in the cooker.
6. Cover and cook on HIGH setting about 1 3/4 to 2 hours or until set. NOTE: do no cook on the low heat setting for a longer time!
7. Let stand 5 to 10 minutes before serving.
8. Serve with whipped cream on top.
Title: Poached Apples With Almonds and Yogurt
Ingredients:
- 1/3 cloves
- 24 tart green apples
- 6 granulated sugar
- 2/3 water
- 1 plain yogurt
- 1/2
- 1
Instructions:
1. Spread almonds in a shallow pan and toast in a 350ºF oven for about 8 minutes or until lightly browned. Set aside.
2. Insert 4 cloves around the top of each apple; set apples aside.
3. In a wide 3 to 4-quart pan, combine sugar and water. Bring to a boil over high heat and cook, stirring, until sugar is dissolved. Set apples in syrup. Cover, reduce heat to low, and cook, basting apples with syrup several times, until tender (12 to 15 minutes).
4. To serve, place each apple in a shallow dessert dish. Stir together yogurt and almond extract; spoon mixture evenly into the center of each apple. Spoon syrup around apples and sprinkle with almonds. Serve warm or at room temperature.
Title: Mocha Toffee Parfaits
Ingredients:
- 1 instant coffee
- 2 milk
- 1 vanilla pudding mix
- 1
- 2
Instructions:
1. Make pudding according to package directions and chill to set.
2. Dissolve coffee and milk.
3. Stir into vanilla pudding.
4. Spoon half the pudding mixture into 4 parfait glasses.
5. Top each with a dollop of fudge topping for the next layer.
6. Sprinkle some toffee candy on top of fudge.
7. Spread the rest of pudding for the next layer and repeat with fudge and toffee candy.
8. Top with whipped topping.
9. Chill for at least 1 hour.
Title: Pumpkin Pie With Chai Tea Flavor (Chai Pie)
Ingredients:
- 12 canned pumpkin
- 2 light brown sugar
- 1 1/2 heavy whipping cream
- 1/2 coconut milk
- 1/2 chai tea teabags
- 2 eggs
- 3 nutmeg
- 1/2 ginger powder
- 1/2 fresh ginger
- 1/2 salt
- 1/2 cinnamon
- 1/4 clove
- 1/4 hot water
Instructions:
1. tPreheat oven to 350 degrees F.
2. tBrew two chai tea bags in ¼ cup boiling hot water.
3. tPlace pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes.
4. tPut pie crust in dish in the oven for 20 minutes.
5. tRemove from the oven and cool.
6. tWhile crust is cooling whisk sugar, eggs, salt cinnamon, ginger and cloves in a bowl, Add pumpkin, cream, coconut milk and chai tea and blend well until very smooth.
7. tPour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean.
8. tRemove from oven and cool before serving.
Title: Honey Cake
Ingredients:
- 4 sugar
- 1 honey
- 1 1/2 flour
- 1/2 baking soda
- 1 cinnamon
- 2 clove
- 1/2 ginger
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Beat eggs. Add sugar, honey, coffee, oil. Mix in mixer for 20 minutes (or use a blender, which my grandmother did accidentally once with excellent results, and now she does it all the time that way!).
2. Add dry ingredients (in mixer, not blender) on low speed. Then add vanilla.
3. Line a 13" x 9" x 2 1/2" with ungreased waxed paper.
4. Bake in a preheated 325F oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Title: Poached Pears
Ingredients:
- 2 water
- 1/2 sweet sherry
- 1 1/2 brown sugar
- 2 cinnamon sticks
- 4 cloves
- 4 bosc pears
Instructions:
1. Place the water, sherry, sugar, cinnamon and the cloves in a large saucepan over a low heat and stir until the sugar dissolves.
2. Add the peeled pears and simmer for about 25-30 minutes or until pears are cooked through.
3. Allow pears to cool in the poaching liquid.
4. Serve with cream.
Title: Christmas Time Cookies
Ingredients:
- 2 flour
- 1/2 baking powder
- 1/4 salt
- 1/2 shortening
- 1/4 nutmeg
- 3/4 sugar
- 1 egg
- 1 milk
Instructions:
1. Combine flour, baking powder and salt.
2. Blend in shortening and nutmeg; add sugar in 1/4 creaming after each addition until fluffy.
3. Add egg and milk to mixture, stirring until blended.
4. Chill for 15 minutes.
5. Place dough on lightly floured board and roll until it is about 1/4-inch thick.
6. Cut cookies (use any cookie cutters, we often use the "christmas tree" shape) Place cookies on cookie sheet.
7. Bake at 375° for about 12-15 minutes until pale golden.
Title: Self-Filled Cupcakes
Ingredients:
- 1 cream cheese
- 8 sugar
- 1/3 egg
- 1 salt
- 1 chocolate chips
- 6
Instructions:
1. Line muffin tins with cupcake papers.
2. Prepare cake mix and fill each cup 1/2 to 2/3 full.
3. Cream cheese and sugar; beat in egg and salt; stir in chocolate chips.
4. Drop 1 teaspoon in each cupcake.
5. Bake as directed on cake mix.
Title: Easy Panettone Bread Pudding With Warm Brandy Sauce
Ingredients:
- 4 eggs
- 1 sugar
- 1/2 salt
- 2 1/2 half-and-half cream
- 1 pecans
- 1 vanilla
- 1 butter
- 1/4 sugar
- 1 half-and-half cream
- 1/4 brandy
- 1/3 Bourbon
- 1/2 butter
Instructions:
1. Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
2. Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
3. Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
4. Sprinkle pecans on top.
5. Bake at 350 degrees F for 45 minutes to 1 hour.
6. Brandy Sauce:
7. Place all brandy sauce ingredients in sauce pan.
8. Heat gently and stir often. Don't over cook- only about 5 minutes.
9. Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving. Enjoy!
Title: Easy Lemon Cake
Ingredients:
- 1 lemon gelatin
- 1 eggs
- 3/4 water
- 4 powdered sugar
- 3/4 lemon juice
- 1/4
- 1
- 4
Instructions:
1. Combine the gelatin and cake mix, mixing together well.
2. Add oil, eggs, water, and lemon extract; mixing together.
3. Pour batter into a greased and floured 9x13 inch baking pan.
4. Bake according to cake mix package directions.
5. (You may choose to use a pan size other than 9x13).
6. For the frosting:
7. Mix together the lemon juice and powdered sugar.
8. After the cake has baked, but is still warm, ice with the frosting.
Title: Rhubarb Torte
Ingredients:
- 1 butter
- 2 margarine
- 1 flour
- 5 sugar
- 6 rhubarb
- 2 sugar
- 4 flour
- 1/3 evaporated milk
- 1/2 salt
- 1 orange
- 6 sugar
- 12 salt
- 1/4
Instructions:
1. BOTTOM LAYER.
2. Rub butter, flour and sugar together;press into a large greased 11 x 13 pan,.
3. bake for 10 minutes at 350 degrees.
4. MIDDLE LAYER.
5. In a large bowl mix rhubarb,egg yolks,sugar, flour,evaporated milk, salt and zest of one orange, pour over baked crust and bake at 350 40 - 50 minutes until looks thickened.
6. TOPPING.
7. Beat egg whites stiff,add salt, add sugar gradually beating between additions.
8. Pour over rhubarb and bake at 350 for 15 minutes or until nicely golden brown.
9. NOTE: You may sprinkle the topping with coconut or nuts before baking if you wish, coconut seems to keep the topping from 'weeping'.
Title: Peanut Butter Mini Cakes
Ingredients:
- 1 eggs
- 3 water
- 1/4 peanut butter
- 1 1/4 peanut butter
- 3/4
- 24
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F and place foil in muffin pan.
2. To prepare cupcakes, mix cake mix eggs, oil, water with an electric mixer in a large bowl for 2 minutes.
3. Add peanut butter to mix and stir by hand with a wooden spoon.
4. Place 1 1/2 tablespoon of batter into foil.
5. Place one Reese's Peanut Butter cup into each foil filled with batter.
6. Cover and fill each cup until 2/3 full.
7. Bake 20-22 minutes or until tooth pick comes out clean.
8. Cool completely on wire rack.
9. While cupcakes are baking, prepare frosting.
10. Mix frosting and peanut butter in a medium bowl.
11. After cupcakes have cooled, frost each with frosting and then enjoy!
Title: Hummingbird Cake With Orange Cream Cheese Frosting
Ingredients:
- 3 flour
- 2 sugar
- 3/4 pecans
- 1/2 bananas
- 2 crushed pineapple
- 1 vanilla extract
- 1 cinnamon
- 1 eggs
- 2 maraschino cherry
- 1 powdered sugar
- 1 cream cheese
- 8 butter
- 6 vanilla extract
- 1/2 pecans
- 1
- 1/2
Instructions:
1. preheat oven to 325.
2. grease and flour three 8 inch round cake pans.
3. in a large micing bowl, combine the flour, sugar, oil, pecans,bananas, pineapple, cherries, vanilla, cinnamon and eggs.
4. stir well until batter is smooth.
5. pour teh batter into prepared pansbake for 28 minutes until the tops springback cool for ten minutes then loosen, introvert into a wire rack.
6. to make the icing mix powdered sugar, cream cheese, butter, orangejuice, vanilla and rice milk with electric mixer until smooth.
7. Ice cake and sprinkle pecans on top.
Title: Overnight - Delight Cookies
Ingredients:
- 2 salt
- 1 vanilla
- 1 sugar
- 2/3 walnuts
- 1 chocolate chips
- 6
Instructions:
1. Heat oven to 350 for 20 minute.
2. Beat egg whites, salt and vanilla until soft peaks.
3. Add sugar slowly while continuing to beat.
4. Beat until very stiff.
5. Add nuts and chips.
6. Drop 1 teaspoons at a time onto cookie sheet.
7. Turn oven off and stick cookie sheet into oven.
8. Leave overnight.