lumicero/recipes-ing2inst huggingface dataset:
Title: Mum's Christmas Pudding
Ingredients:
- 1 butter
- 1 brown sugar
- 1 mixed spice
- 1 cinnamon
- 1 golden syrup
- 5 eggs
- 1 plain flour
- 1/2 self raising flour
- 1/4 - 1/2 rum
- 1/2 orange, zest of
- 1 lemon, zest of
- 1 salt
- 1/2 bicarbonate of soda
- 1/2 raisins
- 1/2 sultanas
- 1 1/2 - 1 3/4 currants
- 1 1/2 - 1 3/4
Instructions:
1. Soak fruit in rum overnight.
2. Add spices, tea and rinds to fruit mixture.
3. Cream butter and sugar, beat eggs and add alternately with flours to butter, sugar mixture then add breadcrumbs.
4. Grease a large pudding basin well, fill basin with pudding leaving a little room at top for expansion and cover with double sheet of greaseproof paper well greased then clip on lid, it should fit tightly.
5. Steam pudding for 4-5 hrs in large boiler (very large saucepan), with a saucer placed underneath basin, fill with boiling water to come half way up basin - keep adding boiling water as it evaporates. If you put a lid on boiler, don't cover completely, leave space for steam to escape.
6. Reheat on Christmas Eve in crockpot 12-14 hrs on low, place upturned saucer under basin, start about 11pm to midnight so it will be ready by lunchtime for Christmas Dinner.
7. Take pudding out of basin and serve pudding on a platter with a sprig of holly (artificial) on top and a bowl of hot custard or brandy custard alongside.
Title: Rhubarb Strawberry Cake
Ingredients:
- 1 flour
- 1 brown sugar
- 3/4 quick-cooking oats
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 4 rhubarb
- 1 fresh strawberries
- 1 1/4 white sugar
- 2 cornstarch
- 1 water
- 2 vanilla
Instructions:
1. Set oven to 350°.
2. Lightly grease a 9-inch baking pan.
3. In a bowl combine flour brown sugar, quick-cooking oats, cinnamon and nutmeg; cut the butter in until crumbly.
4. Press HALF of the mixture into prepared baking pan.
5. In a bowl combine the sliced strwberries with chopped rhubarb; spoon evenly on top of the flour/oatmeal mixture.
6. In a saucepan combine white sugar, cornstarch, water and vanilla; bring to a boil over medium heat, cook stirring for about 2 minutes; pour the mixture over the fruit in the baking pan.
7. Sprinkle with the remaining HALF of the flour/oatmeal mixture.
8. Bake for about 1 hour.
9. Serve with ice cream.
Title: Toffee Almond Sandies
Ingredients:
- 1 butter
- 1 sugar
- 1 powdered sugar
- 1 eggs
- 2 all-purpose flour
- 1 whole wheat flour
- 3 1/2 baking soda
- 1 cream of tartar
- 1 salt
- 1 sugar
- 1
- 2
- 1
Instructions:
1. In a mixing bowl, cream butter and sugars.
2. Add oil, eggs, and extract; mix well.
3. Combine flours, baking soda, cream of tartar, and salt; gradually add to the creamed mixture.
4. Stir in almonds and toffee bits.
5. Shape into 1-inch balls; roll in sugar.
6. Place on ungreased baking sheets; flatten with a fork.
7. Bake at 350 degrees for 12-14 minutes or until lightly browned.
Title: Maple-Walnut Cupcakes
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking powder
- 1 cinnamon
- 1/4 salt
- 16 unsalted butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 vanilla
- 1 low-fat milk
- 1 1/2 walnuts
Instructions:
1. Preheat the oven to 350
2. Into a large bowl, whisk together flour, baking powder, cinnamon and salt.
3. In a large mixing bowl, beat together butter and sugar until light and fluffy. Mix in the eggs, one at a time, until combined. Mix in vanilla. Add the flour mixture in two parts, alternating with the milk - beginning and ending with the flour. Fold in the walnuts.
4. Evenly divide the mixture between 2 12 cup muffin tins (about 1/3 cup per cupcake) lined with paper liners. Bake, rotating pans halfway through, until golden and the tops spring back when lightly pressed in the center, about 16 to 20 minutes. Remove and place on a wire rack to cool for a couple mixture. Carefully turn the cupcakes out and reinvert on a cooling rack so their top sides are up.
Title: Cream Puff Filling
Ingredients:
- 1 Splenda sugar substitute
- 4 water
- 5 half-and-half
- 2 cornstarch
- 1/4 - 1/2 vanilla extract
- water
Instructions:
1. Whisk all ingredients together (except vanilla) to dissolve cornstarch.
2. Put into a saucepan over med-high heat, stirring constantly.
3. When it starts to bubble over itself, remove from heat, continuing to stir and add vanilla to taste preference.
4. Add more water (a little at a time) if too thick (It should be thick enough to stay in the puffs, yet thin enough to pipe inside them).
5. Refrigerate for a couple of hours, stir, and check consistency.
6. If still too thick (it will thicken when cooled), add more water and stir again.
7. repeat, if necessary.
8. Put in old-fashioned ketchup/mustard squeeze bottles and pipe chilled mixture inside puffs.
Title: A Little Apple Crisp
Ingredients:
- 4 cooking apples
- 1 lemon juice
- 1/3 flour
- 1 oatmeal
- 3/4 brown sugar
- 1/2 salt
- 1 cinnamon
- 1/2 butter
Instructions:
1. Place apple slices in greased shallow baking dish.
2. Sprinkle with lemon juice.
3. Combine dry ingredients and butter.
4. Mix until crumbly and sprinkle over apples.
5. Bake at 350 degrees F for 30 minutes or until apples are tender (mine took 45 min.).
Title: Alien Hatchling Cakes
Ingredients:
- 1 buttermilk
- 1 vanilla extract
- 3/4 strawberry puree
- 4 eggs
- 3 cake flour
- 2 1/2 baking powder
- 2 white sugar
- 1 strawberry gelatin
- 1 butter
- 1/2 butter
- 1 cream cheese
- 4 confectioners' sugar
- 1 vanilla
- 1/2 salt
- 16 chocolate
- 1/4 light corn syrup
- cornstarch
Instructions:
1. For the Strawberry Cake:
2. Heat oven to 350°F Purée frozen strawberries and mix in a glass bowl with buttermilk, vanilla and eggs. Mix cake flour and baking powder in a separate bowl. Cream butter in a stand mixer, add jello powder, sugar and beat until light and fully incorporated. Butter and flour a large muffin baking pan and one six-slot cupcake tin.
3. Alternate mixing the wet and dry ingredients into the butter batter until everything is fully incorporated. Pour into trays and bake large tin about 35-40 minutes and small tin about 25 minutes until a toothpick comes out clean. Wait ten minutes before removing from tins.
4. For the Cream Cheese Frosting:
5. Cream butter and cream cheese together in stand mixer. Once fluffy, add icing sugar one cup at a time and beat until airy. Add vanilla and salt and use to fill and coat your little aliens. Once they are the shape you like, roll them in pink coconut until fully coated.
6. For the Modeling Chocolate Accents:
7. To make the ears, feathers and wings, you will also need a small rolling pin, small leaf-shaped cookie cutters, modeling tools, powder pains and vodka to paint the eyes.
8. Warm corn syrup separately in the microwave. Melt down chocolate or candy melts, and once in a liquid state, remove from heat and mix in warm corn syrup. Mix just until it is the texture of soft serve ice cream. Wrap tightly in a plastic wrap and allow to set for 6-8 hours.
9. When ready to use, break off a selected piece and manipulate in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out.
10. Roll it out thin (1/8 inch) and use the cutters and tools to create all the feathers and shapes. To adhere the feathers, eyes, and extras, whip up a bit of pink-tinted buttercream (1 stick of butter, 1 1/2 cups powdered sugar and a drop of red food color.) I also used this to build up the folds around the eyes and the feet.
Title: Pumpkin Spice Whoopie Pies
Ingredients:
- 3 all-purpose flour
- 2 ground cinnamon
- 2 baking powder
- 1 1/2 ground nutmeg
- 1 1/2 ground ginger
- 1 baking soda
- 1 salt
- 1/2 ground cloves
- 1 1/4 butter
- 1 1/2 sugar
- 3 molasses
- 2 vanilla extract
- 4 eggs
- 1 pumpkin
- 1/2 buttermilk
- 1 shortening
- 2 marshmallow creme
- 2 powdered sugar
- 2 milk
- 2 vanilla extract
Instructions:
1. preheat oven to 350 degrees.
2. to make the cake, in a large bowl sift the flour, cinnamon, baking powder, nutmeg, ginger, baking soda, salt and cloves and set aside.
3. in a separate bowl beat the butter, sugar, molassses, and 2 teaspoons vanilla.
4. add the eggs slowly and then the pumpkin.
5. alternately add the wet to the dry mixure and the buttermilk and egg in three additions.
6. scrape thw bowl down.
7. using a heaping tablespoon, scoop mixture unto parchment paper lined cookie sheet.
8. spacing the scoops two inches apart.
9. baking for 15 minutes and allow to cool.
10. to make the filling, in a large bowl cream the shortening and marshmellow creme.
11. add the powdered sugar, milk and 2 teaspoons vanilla.
12. beating about three minutes.
13. place filling on one pie and top with another.
Title: Easy "gourmet" Almond Shortcake
Ingredients:
- 3/4 pecans
- 1/4 walnuts
- 1/4 sugar
- 1/2 eggs
- 1/2
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Using a large, strong ziploc bag, crush the pecans, walnuts and graham crackers to bit pieces.
3. You can also use a food processor to do this.
4. In a large mixing bowl, mix together all of the ingredients.
5. Grease a glass pie pan with olive oil.
6. Add the short-cake mix and spread evenly into the pie pan.
7. Bake for 25 to 30 minutes.
8. Let cool to room temperature.
9. Serve plain or with fruit topping such as blueberries or strawberries.
Title: Viennese Biscuits
Ingredients:
- 4 butter
- 1 icing sugar
- 5 plain flour
Instructions:
1. Beat butter and sugar till pale.
2. To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.
3. Put mixture in a large star piping bag and pipe as you want.
4. Tradionally this should be tubes or whirls.
5. Chill for 15 minutes.
6. bake 10 minutes at 190°C.
7. They should not be brown, they stay pale.
8. When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.
9. milk use a small deep container (egg cup is good).
10. dip each tube or whirl in chocolate.
11. lay on baking parchment and set in fridge.
12. Great to serve with ice cream or my.
13. SUMMER AVALANCHE (posted too).
14. i'm drooling already!
Title: Raspberry Tiramisu
Ingredients:
- 24 instant coffee
- 3 water
- 1 Kahlua
- 1/4 mascarpone cheese
- 250 heavy whipping cream
- 1 1/2 powdered sugar
- 1/3 fresh raspberry
- 1
Instructions:
1. You will need 9" square deep dish or brownie pan.
2. In a bowl combine together instant coffee, water and Kahlua. Soak 12 Lady Fingers in the coffee mixture and lay them on the bottom of the pan.
3. Whip the heavy cream with electric mixer till thick, beat in the powdered sugar and then slowly beat in the Mascarpone cheese. Make sure the mixture is thick and smooth.
4. Spread half of the cream onto the layer of Lady Fingers, spread the raspberries evenly. Soak the remaining 12 Lady Finger in the coffee mixture. Place them on top of the raspberries. Cover with the rest of the cream and sprinkle with cocoa.
5. For best results, leave in fridge overnight.
Title: Grandma Florence's Applesauce Cake
Ingredients:
- 3 flour
- 4 baking soda
- 2/3 salt
- 1/2 sugar
- 2 butter
- 6 applesauce
- 3 1/2 ginger
- 1/2 clove
- 1/2 cinnamon
- 2 raisins
- 2
- 1
Instructions:
1. Mix or sift dry ingredients together.
2. Add butter butter and applesauce.
3. Mix all this together well.
4. Pour into a greased tube pan.
5. Bake at 350 for about an hour or until toothpick comes out clean.
Title: Red Wine Spice Cookies With Almonds and Red Currant Jelly
Ingredients:
- 17 1/2 clove
- 2 nutmeg
- 1/4 cinnamon
- 1/4 egg
- 1/2 red wine
- 1 butter
- 1/4 flour
- 1/4 red currant jelly
- 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. In a mixing bowl, combine the sugar cookie mix, almond slivers, and spices.
3. Add the egg, red wine, and butter. Mix well.
4. If you would like more of a sugar cookie texture to your cookies, reduce the amount of butter and red wine. If you would like more a scone-like texture, add the full amount of wine and butter, then slowly mix in the flour 1/4 cup at a time. The final texture of the dough should be very sticky but not gooey. If you place a ball of it on the cookie sheet, it should hold its shape.
5. Place balls of dough at least 1 1/2 inches in diameter on a cookie sheet, about 2 inches apart. Bake in the oven for 12-14 minutes, until the bottom of the cookies are a light golden brown.
6. Remove cookies from the oven. Use your thumb to make an indent in the middle of each cookie.
7. Transfer cookies to a cooling rack. Spoon about 1 tsp of red currant jelly into the center of each cookie. Enjoy!
Title: Grandma's Norwegian Kringla
Ingredients:
- 1 sugar
- 2 Splenda sugar substitute
- 1 butter
- 1/2 vanilla
- 1/2 buttermilk
- 1 sour cream
- 3 baking soda
- 2 1/2 flour
- 1/2 baking powder
- 1 salt
- nutmeg
Instructions:
1. Cream butter and sugar. Add egg yolks and vanilla. Put the soda in the sour milk and sour cream. Add to the egg mixture. Add the sifted dry ingredients.
2. Chill well. Roll in long rolls and form into bows or pretzel shapes.
3. Bake in a hot oven, 450 degrees, until light brown or paler if you like.
Title: Carrot Cake from the Fat Dog Cafe
Ingredients:
- 1 brown sugar
- 1 1/2 eggs
- 3 carrots
- 2 flour
- 1 3/4 salt
- 1/2 baking soda
- 1 baking powder
- 1 cinnamon
- 1 walnuts
- 1 sunflower seeds
- 1/4 cream cheese
- 250 icing sugar
- 1/4 lemon rind
- 1 muesli
- 1/2
Instructions:
1. Line either a loaf tin or 20cm (8") cake tin with baking paper.
2. Preheat oven to 180'C.
3. Beat oil and sugar together with a wooden spoon.
4. Add eggs and grated carrot and mix well.
5. Fold in the dry ingredients, nuts and seeds.
6. Spoon into prepared tin and and bake for 55mins - 60mins approx or until springs back after pressed lightly. Don't overcook as this is a moist cake.
7. Leave in tin 10mins before turning out to cool completely.
8. ICING:.
9. Mix together the cream cheese, icing sugar and lemon rind and when the cake is cool, ice and sprinkle with toasted muesli if desired.
Title: Hot Fudge Pudding Cake
Ingredients:
- 1 all-purpose flour
- 1/2 light brown sugar
- 6 baking powder
- 1 1/2 salt
- 1/4 nonfat milk
- 1/2 vanilla
- 2 sugar
- 1 boiling water
- 1/3
- 1 1/2
Instructions:
1. Combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl.
2. Add milk, oil and vanilla and mix well.
3. Spoon batter into greased 8 or 9 inch square baking pan.
4. Mix remaining cocoa and granulated sugar.
5. Sprinkle over cake batter.
6. Pour boiling water over batter.
7. Bake at 350 degrees for about 30 minutes, until cake springs back when touched.
8. Let cool on wire rack 5-10 minues.
9. Serve warm.
Title: German Marbled Cake (Marmorkuchen)
Ingredients:
- 1/2 butter
- 1/2 sugar
- 3 eggs
- 1 cake flour
- 2 baking powder
- 1/2 milk
- 1 sugar
- 3/4 milk
- 2 salt
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees and grease a bundt cake pan.
2. Beat butter and sugar together, then add vanilla, eggs and salt.
3. Combine flour and baking powder and stir into butter-sugar-egg mixture, alternating with the milk. Only add enough milk for the batter to drop heavily and ripping apart from a spoon.
4. Fill 2/3 of the batter into the greased cake pan.
5. Mix the remaining batter with cocoa, sugar and 2 or 3 tablespoons milk, until batter again drops heavily and ripping apart from a spoon.
6. Pour cocoa batter on top of the light one and move a fork spiralling through the two layers, so that you get a marbled pattern.
7. Bake for about 75 minutes.
Title: Vanilla Custard Sauce
Ingredients:
- 2 vanilla bean
- 1 sugar
- 4
- 6
Instructions:
1. Place whipping cream in heavy medium saucepan.
2. Scrape in seeds from vanilla bean: add pod.
3. Bring cream to a simmer.
4. Whisk egg yolks and sugar in medium metal bowl to blend.
5. Gradually whisk in hot cream mixture.
6. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leave path when drawn across the back of a spoon, about 4 minutes (DO NOT BOIL).
7. Strain.
8. Cover and refrigerate custard sauce until cold, about 3 hours.
9. Can be prepared 1 day ahead. Keep refrigerated.
Title: Mrs. Fields Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 1/2 brown sugar
- 2 eggs
- 2 1/2 vanilla extract
- 2 1/2 all-purpose flour
- 3/4 salt
- 1 baking powder
- 1 baking soda
- 1 1/2
Instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream the butter, sugars, eggs, & vanilla.
3. Mix together the flour, salt, baking powder, & baking soda.
4. Combine the wet & dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf-ball-size dough portions 2 inches apart on ungreased cookie sheet.
7. Bake for 9 min, or until edges are light brown.
8. DO NOT EXCEED THE COOKING TIME.
9. The finished product should be soft in the middle & crunchy on the edges.
10. For variations of this cookie, substitute milk chocolate & add chopped walnuts or macadamia nuts.
11. You can use margarine, although the cookies have a richer taste when made with real butter.
Title: Forget 'em Cookies
Ingredients:
- 2 vanilla extract
- 1/2 cream of tartar
- 1/4 sugar
- 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350. Beat first 3 ingredients at high speed, using an electric mixer, until foamy. Gradually add sugar, 1 T at a time, beating until stiff peaks form and sugar dissolves (2-4 min). Fold in chocolate morsels and pecans.
2. Drop mixture by heaping teaspoonfuls onto cookie sheets lined with aluminum foil. Place in over, and turn off heat immediately. Do not open door for at least 8 hours. Carefully remove cookies from foil. Store cookies in an airtight container up to 1 week.
Title: Sugar Cookies
Ingredients:
- 1 whole wheat flour
- 1 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1/2 baking soda
- 1/2 butter
- 1 raw sugar
- 2 eggs
- 1 milk
- 1
Instructions:
1. Preheat oven to 400*.
2. Mix all ingredients. Kneed a little then roll out 1/4" thick.
3. Drop in sugar.
4. Bake for 8-10 minutes.
5. ORIGINAL: 2 1/4 c flour (in lieu of both flours and shortening (in lieu of the butter), sugar (in lieu of the raw sugar) and 1 t vanilla or 1/2 t nutmeg (in lieu of the lemon extract).
Title: Macadamia Nut Crust
Ingredients:
- 5 panko breadcrumbs
- 1/2 sugar
- 1/4 all-purpose flour
- 2 salt
- 1/4 butter
- 3
Instructions:
1. In a medium mixing bowl, combine the nuts, panko, sugar, flour and salt. Add the melted butter and stir to combine.
2. Press the mixture into the bottom of a 9 or 10” cake, pie or springform pan as a crust for a cheesecake or cream pie.
3. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375.
4. Place on the center rack of the oven and bake for 20-25 minutes.
Title: Chewy Peanut Butter Cookies
Ingredients:
- 3/4 brown sugar
- 1/2 milk
- 1 1/4 vanilla extract
- 3 egg
- 1 whole wheat flour
- 1 baking soda
- 1 3/4 salt
- 3/4
Instructions:
1. Add first 5 ingredients to large mixing bowl and beat on medium for 2 minutes.
2. Add egg and mix just until combined.
3. Add remaining ingredients and mix on low just until combined, scrape sides and bottom of bowl then mix on medium 30 more seconds or until all flour is combined. Do not overbeat.
4. Scoop batter and form into roughly 1" balls. Place 2" apart on non-stick cookie sheet.
5. Using the tines of a fork, flatten each ball slightly in a crisscross pattern.
6. Bake 7-8 minutes in 375 degree oven.
7. Cool on cookie sheet 2 minutes before transferring to rack to cool completely.
Title: Nickey's Pineapple Upside Down Cake
Ingredients:
- 1 brown sugar
- 3/4 butter
- 1/2 pineapple slices
- 1 eggs
- 1 maraschino cherry
- 1/3 pecan halves
- 3 vanilla instant pudding mix
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray 13x9 pan with cooking spray. Then melt the butter in the pan (in oven) while preheating (watch that you don't burn the butter.).
3. Remove pan from oven then sprinkle brown sugar evenly over butter in pan.
4. Evenly arrange pineapple slices in the sugar. Then place the cherries in the center of and pecans between the pineapple slices. I don't cut my cherries but it's okay to -- I think they go flat side down if you do but I don't think it matters as long as they're all done the same way.
5. In a large bowl, combine the rest of ingredients, pineapple juice/water mixture, oil, pudding and eggs at low speed until moistened, then 2 minutes at medium. Carefully pour over fruit and nuts.
6. Bake for 40-45 minutes, or until a toothpick comes out clean. Immediately invert onto serving platter, pineapple side up.
7. If you make the mistake of adding pudding to a mix with pudding already in it (I did!), you will need more bake time. My toothpick came out clean at 45 minutes but was still mushy in the center of the cake when I turned it over. -- I returned the cake (it was right side up by then) to the oven and baked it for another 10 minutes -- watch that you don't burn the pineapples :).
Title: Magical Christmas Fairy Cakes - Christmas Fairy Cupcakes
Ingredients:
- 125 butter
- 125 caster sugar
- 2 eggs
- 1 vanilla extract
- 125 self-raising flour
- 2 milk
- 125 icing sugar
- 150 water
- vanilla extract
- icing sugar
Instructions:
1. Makes 24 mini cakes or 12 larger ones.
2. For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
3. Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
4. Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
5. Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
6. Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
7. Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavourings.
8. Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
9. Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Title: Yummy Coconut Squares
Ingredients:
- 2 graham cracker crumbs
- 1/4 granulated sugar
- 1/2 margarine
- 1 salt
- 1 sweetened condensed milk
- 9
- 1
Instructions:
1. Preheat oven to 350.
2. In a bowl combine together cracker crumbs, sugar, melted butter and pinch of salt.
3. Press into an ungreased 13x9 inch baking dish.
4. Sprinkle the coconut on top of the cookie base, then sprinkle the chocolate chips.
5. Pour evenly the condensed milk over the chocolate.
6. Bake for 30 minutes.
7. Allow to cool before cutting.
Title: Rhubarb-Sauce
Ingredients:
- 8 rhubarb
- 3/4 strawberry slices
- 1/3 sugar-free strawberry gelatin
- 12
Instructions:
1. Cut 1lb of rhubarb into chunks.
2. Cut strawberries into quarters.
3. Boil rhubarb, adding jello and splenda packets.
4. Stir occasionally.
5. Heat on low for about 25 minutes.
Title: Banana Oat Bars
Ingredients:
- 2 oatmeal
- 1/2 unsweetened dried shredded coconut
- 1/2 raisins
- 1/2 walnuts
- 4 ground flax seeds
- 1 cinnamon
- 1/4 apple cider vinegar
- 3 bananas
- 1 apple
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly oil 9x9 glass pan using a paper towel.
3. Mix oats, coconut, raisins, walnuts, flax seeds and cinnamon in medium bowl and set aside.
4. In a large mixing bowl, mash the bananas. (I use an electric mixer.).
5. Add chopped apple and dry ingredients and mix with a spoon until well combined.
6. Press into baking pan and bake for 30 minutes.
7. Cool on a wire rack. When cool, cut into 24 bars.