lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Cake Slice
Ingredients:
- 2 eggs
- 3/4 caster sugar
- 3/4 carrots
- 2 1/2 walnuts
- 1/2 sultana
- 1/2 flour
- 1 salt
- 1 cinnamon
- 2 baking powder
- 1 baking soda
- 1 cream cheese
- 250 icing sugar
- 1/2 lemon
- 1
Instructions:
1. Heat oven to 160°C fan bake. Grease and line a 17cm x 27cm slice tin with baking paper with an overhang on all sides.
2. Place the eggs and sugar in a bowl and beat until pale and creamy then beat in the oil. Stir in the grated carrot, walnuts and sultanas.
3. Sift the flour, salt, cinnamon, baking powder and soda over the carrot mixture then stir to combine. Spread the mixture into the prepared tin and bake for 50 minutes or until a skewer inserted in the center comes out clean. Remove to cool completely.
4. To make topping, beat cream cheese until smooth then beat in icing sugar, lemon zest and juice. Spread over cooled cake and cut into squares.
Title: Cremora Fridge Tart
Ingredients:
- 1 butter
- 100 margarine
- 1 fresh lemon juice
- 1/2 water
- 2
- 1
Instructions:
1. crush the biscuits and mix with butter to form a crumbly mixture.
2. line a pie dish with the biscuit mixture and place in fridge.
3. mix together the condensed milk and lemon juice.
4. in a seperate bowl, whisk the cremora powder and water until thick-ish.
5. combine the cremora mixture and the condensed milk mixture
6. pour over biscuit base and chill for an hour.
Title: Almond Cream Cake Pops
Ingredients:
- 1 milk
- 2 vanilla extract
- 1/4
- 1/2
Instructions:
1. In medium bowl, combine all ingredients. Beat for 2 seconds.
2. Spray cake pop wells with cooking spray. Fill with batter. Bake 4-6 minutes.
Title: Oat 'n' Nut Balls/Bars (No Bake)
Ingredients:
- 2 rolled oats
- 1/2 barley malt syrup
- 1/3 almond butter
- 1/2 cinnamon
- 1/2 vanilla extract
- 1/4
Instructions:
1. Place all ingredients in a mixing bowl.
2. Moisten your hands slightly, and mix all ingredients thoroughly.
3. I do this with my stand mixer instead of my hands.
4. Moisten your hands to prevent sticking, and form the mixture into equal sized balls or press into a pan and slice into bars.
5. Enjoy!
Title: Nelson Cookie Bake Traditional Spritz Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 2 1/4 flour
- 1/2 salt
- 1 vanilla
- 1/2
Instructions:
1. Heat oven to 400 degrees.
2. Cream Butter, sugar, egg, vanilla and almond extract.
3. Blend in remaining ingredients.
4. Fill cookie press with ¼ dough at a time.
5. Form desired shapes on ungreased cookie sheet.
6. Sprinkle with Decorator Sugar Crystals.
7. Bake 6 – 9 minutes or until set but not brown.
Title: Dessert Quesadillas
Ingredients:
- 2 peanut butter
- 2 powdered sugar
- 1
Instructions:
1. Spread peanut butter on one half of the tortilla; spread nutella on the other half.
2. Put the fruit on one side and fold in half.
3. In a fry pan on medium heat, place the tortilla in the pan.
4. Brown on both sides.
5. Sprinkle powdered sugar over and serve warm.
Title: Pilgrim Hat Cookies
Ingredients:
- 16
- 1
- 16
Instructions:
1. Place cookies on work surface; squeeze a dime size dot of frosting in the center of each cookie.
2. Unwrap and invert peanut butter cups on frosting, press down gently.
3. Let dry overnight or at least 10 - 15 minutes until frosting is set. If drying overnight please store in an airtight container so the cookies do not get soggy.
4. Using round piping tip or writing tip, (if you don't have tips you can make your own frosting, put it in a ziplock sandwich bag and just cut the corner of the bag) pipe a hat band (single line) with frosting around the peanut butter cup and a square buckle.
5. Let frosting set before storing.
6. My son insists we should use yellow frosting so it would be correct but I think the orange that the directions call for looks nicer than yellow.
Title: Kathi's Ode to Almond Joy Haupia Pie
Ingredients:
- 1 coconut milk
- 1 sugar
- 1 1/4 cornstarch
- 1 water
- 1/2 bittersweet chocolate chips
- 1 heavy whipping cream
- 7 sugar
- 1 1/2
- 1/4
- 1/2
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Bake crust according to package directions, or until golden brown (usually between 10-15 minutes). Note: don't forget to pierce bottom & sides with a fork before baking!
3. Set aside to cool.
4. In a medium saucepan, whisk together milk, coconut milk and 1 cup of sugar.
5. In a separate bowl, dissolve the cornstarch in water.
6. Bring the coconut mixture to a boil.
7. Reduce to simmer and slowly whisk in the cornstarch.
8. Continue stirring mixture over low heat until thickened.
9. In a small saucepan, melt the chocolate chips over lowest heat setting until melted. (Note: be sure to use a clean, dry spoon to stir the melting chocolate to avoid introducing any moisture, which can cause the chocolate to seize.).
10. Reserve half of the coconut mixture in the medium saucepan and keep on lowest heat setting.
11. Transfer the other half of the coconut mixture to the small saucepan of melted chocolate.
12. Thoroughly mix the contents of the small saucepan (half of the coconut mixture and the melted chocolate).
13. Pour the chocolate mixture in the bottom of the baked pie crust.
14. Cook reserved half of coconut mixture to desired thickness and pour on top of the chocolate layer. (Note: the mixture can be poured on top of the chocolate layer immediately after the step above; but some people like to cook the white layer a bit longer for a firmer texture - use your own judgement/preferences.).
15. Cover and refrigerate for AT LEAST one hour. BEST if refrigerated overnight to reach optimal firmness and flavor profile.
16. Whip cream with 1/4 cup sugar and the almond extract until stiff peaks form.
17. Spoon the almond whipped cream on top of pie, or pipe with a pastry bag.
18. Garnish with chocolate shavings, toasted coconut & toasted almond slices(optional).
19. Slice and serve!
Title: Pineapple Upside Down Muffins
Ingredients:
- 4 reduced fat margarine
- 1/2 brown sugar
- 1 cinnamon
- 1 pineapple slices
- 1 1/2 unbleached all-purpose flour
- 2 baking powder
- 6 reduced fat margarine
- 1 sugar
- 2 vanilla
- 2 low-fat milk
- 1/2
Instructions:
1. In a small pan melt margarine over medium heat. Add brown sugar and cinnamon, stir until sugar has melted. Remove from heat.
2. Grease muffin tin (do not use liners).
3. Break pineapple slices in half and arrange in muffin tin. The broken halves should over-lap eachother within one muffin round.
4. Pour a tablespoon or so of brown sugar mix over each pineapple slice.
5. Preheat oven to 350°F.
6. Cakey part: In a large bowl, sift flour and baking powder; set aside.
7. In a medium bowl beat margarine and sugar until light and fluffy.
8. Stir vanilla into butter/sugar mix, then, add the egg whites and beat well.
9. In a small bowl, combine the pineapple juice and milk.
10. Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
11. Stir until it's just combined -- don't over mix.
12. Pour batter into mufin tin over topping mix.
13. Bake for 20 minute or until muffin is done ( i use the toothpick test).
14. Let cool for 5 minute and run the edges of muffins with an icing knife and carefully lift out muffins -- transfer to plate.
15. Eat'em hot or cool -- YUM!
Title: Apple Jacks Cookies
Ingredients:
- 1 brown sugar
- 1/2 shortening
- 1 egg
- 1 1/2 flour
- 1/2 salt
- 1 nutmeg
- 1 cinnamon
- apple
- rum
Instructions:
1. With blender mix sugar and shortening untill creamed.
2. Beat in egg.
3. Sift dry ingredients and add, beating till well blended.
4. Stir in apples.
5. Bake cookie sized balls on greased cookie sheet @ 375 12-15 minutes.
6. As soon as they come out of the oven sprinkle each with 4-5 drops of rum.
Title: Green Grass Lamingtons
Ingredients:
- 130 hot water
- 20
- 175
- 425
- 125
- 5
Instructions:
1. Place the coconut in a plastic bag. Add the food colouring and shake and rub until well combined. Transfer to a plate.
2. Use a large serrated knife to trim the crusts from the top and bottom of the cake. Cut the cake into 3 even portions, then cut each portion into 6 squares. Place the icing sugar mixture into a heatproof bowl over a medium saucepan of simmering water. Add the hot water and extra food colouring and use a whisk to stir for 5 minutes or until smooth and runny.
3. Use 2 forks to dip each cake square in the icing mixture to coat. Shake off excess. Roll the cake in the coconut mixture to evenly coat. Transfer to a wire rack to set.
Title: Simple and Easy Butter Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 egg
- 1/2 flour
- 2 1/2
Instructions:
1. Cream butter and add sugar until the mixture is fluffy.
2. Beat in the egg and almond extract.
3. Blend in flour.
4. Chill dough for 1 hour.
5. Roll out onto floured working space until dough is 1/8 of an inch think.
6. Use your favorite cookie cutters or if you are able, free hand shapes.
7. Bake at 350 degrees for 8 to 12 minutes.
8. Allow to cool and eat as is or frost cookies with your favorite frosting and candies.
Title: Muesli Cookies
Ingredients:
- 2 eggs
- 1/4 raisins
- 1/2 vanilla extract
- 1/2 margarine
- 1/2 butter
- 1/2 granulated sugar
- 1 3/4 brown sugar
- 1 flour
- 1/2 baking soda
- 1 salt
- 1 cinnamon
- 1/2 muesli
- 1/4 lemon peel
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine eggs,raisins,and vanilla, set aside.
3. Thoroughly cream butter or margarine and sugars together.
4. Sift flour,baking soda, salt and cinnamon together.
5. blend into sugar mixture.
6. Mix in eggs and raisin mixture add remaining ingredients dough will be fairly stiff.
7. Drop by heaping teaspoonfuls onto ungreased cookie sheet.
8. Bake at 350 F for 12 to 15 minute.
Title: Pumpkin Crumb Cake - from Scratch
Ingredients:
- 1 pumpkin
- 2 sugar
- 1 milk
- 2 self rising flour
- 1/2 unsalted butter
- 2 eggs
- 1 vanilla
- 1 1/2 cinnamon
- 1/2 unsalted butter
- 1 brown sugar
- 1 flour
- 1 oats
Instructions:
1. Spray 9×13 inch pan with cooking spray.
2. Place all batter ingredients into large mixing bowl. Mix until well blended.
3. In medium bowl, place all topping ingredients. Cut together until well blended.
4. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture.
5. Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean.
Title: Pineapple Cream Cheese Pudding (No Sugar Added)
Ingredients:
- 1 unsweetened pineapple
- 1 fat free cream cheese
- 8 fat-free cool whip
- 1/3 Splenda granular
Instructions:
1. Mix splenda and cream cheese together.
2. Add cool whip and pineapple.
Title: Santa Fe Mocha Cherry Balls
Ingredients:
- 1 butter
- 1/2 sugar
- 2 vanilla
- 1 3/4 flour
- 1/4 instant coffee granules
- 1 salt
- 1 1/4 maraschino cherry
- 1 powdered sugar
- 1/2
Instructions:
1. Cream butter, sugar and vanilla in large bowl. In separate bowl, mix flour, cocoa, instant coffee and salt. Gradually pour in dry ingredients with sugar/butter mixture and mix well. Stir in nuts and cherries and shape into large ball. Chill for 1-2 hours before forming 1" balls and baking.
2. Preheat oven to 350 degrees. Form into 1-inch balls and place on cookie sheet. Bake for about 15-20 minutes or until cookies are light brown.
3. Dust with powdered sugar while cookies are hot.
Title: Apple Butterscotch Cake
Ingredients:
- 1 all-purpose flour
- 3/4 whole wheat flour
- 3/4 sugar
- 1/4 ground flax seed
- 1 wheat germ
- 1 baking powder
- 1/2 pumpkin pie spice
- 1/2 cinnamon
- 3 baking soda
- 1/2 salt
- 1/2 eggs
- 2 unsweetened applesauce
- 1/3 canola oil
- golden delicious apples
Instructions:
1. Whisk together flours, sugar, flaxseed, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl.
2. Whisk together eggs, applesauce, and oil in another bowl. Stir in apples until well-blended.
3. Pour liquid ingredients over dry ingredients and stir just until moistened. Stir in butterscotch chips.
4. Pour batter into a 13x9 pan that has been coated with cooking spray. Smooth with a rubber spatula.
5. Bake in a preheated 350 degree oven about 35 minutes, or until the top is golden and a toothpick inserted in the middle comes out clean. (Watch carefully, mine was done at 26 minutes).
6. Cool on a wire rack before cutting.
Title: Easy Bake Oven Choco-Peanut Butter Cookies
Ingredients:
- 1/4 flour
- 1 butter
- 1 1/4 peanut butter
- 2 sugar
- 1 sugar
- 1
Instructions:
1. In a bowl, mix all ingredients thoroughly to make dough. It will seem at first that there's not enough liquid and that a dough will never form, but trust me, it will! I recommend using a fork for the mixing.
2. With your fingers, shape the dough into 1/2-inch balls.
3. Place 4 balls in greased pan at a time; use fingertips to press down gently.
4. Press tines of fork into each cookie to make imprint.
5. Bake about 6 minutes in Easy Bake Oven.
Title: Smacky Good Lemon Cake
Ingredients:
- 1 eggs
- 4 instant lemon pudding mix
- 1 water
- 1
- 1/4
- 2
- 1
- 1/2
Instructions:
1. Blend all cake ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
2. Bake in greased and floured 13x9 pan at 350 degrees for 35 to 40 minutes, or until cake springs back when lightly pressed Cool in pan 15 minutes; remove from pan.
3. To make topping, whip cream until peaks almost form, then add lemon flavouring and crystals.
4. Continue to blend until fluffy with peaks.
5. Add to cake and serve!
Title: Spoonriver Fruit Crisp
Ingredients:
- 1/2 rolled oats
- 3/4 all-purpose flour
- 3/4 whole wheat pastry flour
- 1/3 brown sugar
- 1/4 salt
- 1/2 ground cinnamon
- 1/2 nutmeg
- 6 butter
- 2/3 flour
Instructions:
1. Preheat oven to 350.
2. Combine nuts, oats, flour, brown sugar, salt, cinnamon, and nutmeg (if using) in a bowl.
3. Cut butter into small pieces and work it in with a pastry blender or with your finger tips just until the mixture comes together and has a crumbly texture.
4. If you are using oil instead of butter simply stir well to combine.
5. You can make this crisp topping in advance and store it in the refrigerator. Place it on the fruit just before putting it in the oven.
6. Prepare the fruit.
7. Apples and pears can be peeled (or not), cored, and cut into slices or chunks.
8. Stone fruits should be pitted and cut into bite size pieces.
9. Peaches should be peeled.
10. Taste the fruit as you are preparing it, If it is sweet you may not need to add any sugar, If you are using rhubarb or tart cherries you will certainly need to add some sugar. However apples, peaches and apricots may not need any.
11. If you are using juicy fruits you will need to add a little flour or cornstarch to thicken the juices. Apples are generally fine without thickener, while peaches and cherries will require 1 to 2 tablespoons of flour or cornstarch. If you need to use a thickener, stir it into the juice.
12. Spread the prepared fruit into a 9x9 pan (or any baking dish that will hold 6 cups of fruit).
13. Pour the juice over the fruit and place the crisp topping on top.
14. Bake the crisp for 45 to 50 minutes or until the crisp topping is golden brown and and the fruit is bubbling up the sides of the pan.
Title: Honey Almond Squares
Ingredients:
- 1 cream cheese
- 1 honey
- 1/4
- 1
Instructions:
1. Bake cake as directed on package in a 13x9x2-inch pan. Cool.
2. Cream the cheese and gradually add honey; beat until smooth. Spread cream cheese mixture on top of cake. Sprinkle with almonds.
3. Store in refrigerator.
Title: Better Than Granny's Blackberry Cobbler
Ingredients:
- 5 blackberries
- 2 triple sec
- 2 Grand Marnier
- 4 sugar
- 2 cornstarch
- 4 flour
- 1 baking powder
- 2 salt
- 1/2 milk
- 1 vanilla
- butter
Instructions:
1. Preheat oven to 375.
2. In a large bowl stir together; berries, liqueur, sugar and corn starch.
3. Let sit while you make the batter.
4. In an ungreased 11x15" pan stir together well; flour, baking powder, salt, milk, vanilla, melted butter.
5. Spread to cover bottom of pan evenly.
6. Carefully spoon berry mixture over the batter to cover all.
7. Bake for 45 minutes to one hour depending on glass or metal pan.
8. I prefer glass as you can see the color of the batter as it cooks.
9. Berries should be bubbling and bottom should look golden brown when done.
10. Closer to 45-50 minutes for glass, 50-60 for metal.
11. Place on a cooling rack for one hour.
12. Serve warm with ice cream or cold with whipped cream.
13. Is still very good the next day.
Title: Giant Glowing Pumpkin Cookies
Ingredients:
- 1 all-purpose flour
- 2/3 pumpkin pie spice
- 2
- 4
Instructions:
1. Heat oven to 350°F Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) In large bowl, break up cookie dough. Stir or knead in flour and pumpkin pie spice until well blended.
2. On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. Refrigerate remaining half of dough until needed. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes. On cookie sheets, place shapes 2 inches apart. Cut out facial features from pumpkins.
3. Meanwhile, in small bowl, mix crushed candies. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.).
4. Bake 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Title: Cranberry Spice Tea Cookies
Ingredients:
- 3/4 unsalted butter
- 2/3 Splenda granular
- 1 vanilla extract
- 1/4 orange zest
- 1 cornmeal
- 1/4 all-purpose flour
- 1 1/2 baking powder
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 dried cranberries
- 1/2
Instructions:
1. Preheat oven to 325°.
2. Spray cookie sheets with non-stick cooking spray and set aside.
3. In a medium bowl, combine the butter, Splenda and vanilla.
4. With electric mixer, beat on medium until butter is softened.
5. Add egg substitute and orange peel, mixing briefly.
6. Add the cornmeal, flour, baking powder, cinnamon, and nutmeg.
7. Mix on low speed until dough is formed.
8. Stir in cranberries until blended evenly, taking care not to overmix.
9. Divide the dough in half and roll each into a log about 1-inch in diameter.
10. Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.
11. Remove dough from freezer, unwrap and cut into slices about 1/4-inch thick.
12. Place 1-inch apart on prepared baking sheet.
13. Bake 8-10 minutes or until lightly browed.
14. Remove to wire rack to cool.
Title: Lemon Buttercream Frosting
Ingredients:
- 1/2 butter
- 1 margarine
- 1/2 confectioners' sugar
- 3 fresh lemon rind
- 1 fresh lemon juice
- 1 milk
- salt
Instructions:
1. Beat butter or margarine until soft in a medium sized bowl.
2. Beat in confectioners' sugar alternately with lemon rind, salt lemon juice, and milk.
3. Continue beating until smooth and spreadable.
Title: Zander's Chocolate Chip Cookies
Ingredients:
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 butter
- 1 egg
- 1 vanilla
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 -2
Instructions:
1. Cream butter and sugars together.
2. Add egg and vanilla. Mix till well blended.
3. Sift together flour, soda and salt. Add to butter mixture. Dough will be stiff.
4. Stir in chocolate chips.
5. Drop by rounded teaspoonfuls on parchment covered baking sheet.
6. Bake at 375° for 8-10 minutes. (until pale golden, almost undercooked) Do not over brown them or they will be hard and crispy. :-).
Title: Jell-O Magic Mousse
Ingredients:
- 3 boiling water
- 1 Cool Whip
- 1
Instructions:
1. stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
2. add whipped topping to hot gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended.
3. (mixture will still be thin).
4. pour mixture into 6 cup mold or glass bowl sprayed with cooking spray.
5. Refrigerate 8 hours or overnight until firm.
6. unmold onto serving plate just before serving.
7. store leftovers in refrigerator.
Title: Blackberry Cobbler
Ingredients:
- 1 fresh blackberries
- 1/4 sugar
- 1 white cornmeal
- 1/2 sugar
- 1/2 buttermilk
- 2 butter
- 1 baking powder
- 1 salt
- 1/4 honey
- 1 butter
- 2 lemon juice
Instructions:
1. Wash the berries and let them dry on paper towels.
2. Preheat the oven to 375 degrees.
3. Place the berries in a shallow 12x12" dish.
4. Sprinkle with 1/4 c sugar.
5. In a bowl, mix the cornmeal, 1/2 c sugar, baking powder and salt.
6. Add in the milk and melted butter.
7. Use a large spoon to drop spoonfuls of this mixture on the berries.
8. Spread the mixture, but do not cover the berries completely.
9. Leave some berries showing.
10. Make the sauce by mixing the honey, butter and lemon juice in a bowl.
11. Drizzle the sauce over the cobbler.
12. Bake in the preheated oven for approximately 1 hour.
13. Let the cobbler cool to room temperature before serving.
Title: 250 of Nearly Everything Chocolate Cake
Ingredients:
- 250 salted butter
- 250 dark cooking chocolate
- 8 eggs
- 250 caster sugar
- 250
- 150
Instructions:
1. Preheat the oven to 180 degrees Celsius.
2. Grease the base an 8-9inch diameter springform cake tin, and line with greaseproof or baking paper.
3. Melt the butter and chocolate in a double boiler. Stir every so often and set aside to cool when there are no lumps.
4. Separate the eggs into two different bowls (put the yolks into a larger bowl).
5. Beat the yolks, then add the caster sugar. Beat until pale, thick and creamy.
6. Add the almonds, and mix to combine well (ensure that there are no lumps of ground almonds).
7. Add the chocolate mixture and stir until well combined.
8. Beat the egg whites until stiff peaks form.
9. Gently fold into the chocolate almond mixture until well combined.
10. Pour into the prepared cake tin and bake for 40-50 minutes. Make sure the top does not burn, when a skewer is inserted there will still be some mixture attached to it, but it will be soft as opposed to uncooked (sorry, this bit is hard to explain).
11. Remove from the oven and leave to cool in the tin.
12. When cool, remove from the tin. You will need to run a knife around the edges. Put on a plate after having removed the baking paper on the base.
13. Melt the remaining chocolate until there are no lumps (normally 2 or 3 squares go missing along the way!), and pour in stages over the cake until the chocolate is evenly spread down the sides and over the top.
14. This is very rich but is nice served with orange sorbet to cut through the richness.
Title: Gluten Free Orange Cake
Ingredients:
- 2 oranges
- 4 eggs
- 3/4 sea salt
- 2 baking soda
- 1/2
- 1
Instructions:
1. Wash the oranges and boil them whole for 1 ½ hours, or until soft.
2. Place oranges in a food processor and blend until smooth.
3. Process in eggs, agave, almond flour, salt and baking soda until well blended.
4. Pour batter into a greased 9-Inch round cake pan.
5. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean.
6. Serve.
Title: Old-fashioned Coconut Custard
Ingredients:
- 3 milk
- 1/2 sugar
- 5 eggs
- 300 sweetened condensed milk
- 400 coconut
- 1
Instructions:
1. Combine milk and sugar in pan, stir over heat until sugar is dissolved.
2. Place egg and cream in a bowl, beat, add condensed milk and warm milk mixture.
3. Pour into greased ovenproof dish (8 cup)and sprinkle with coconut.
4. Place baking dish with enough hot water to come half-way up the sides of the dish.
5. Bake in a moderate oven/180°C until set.
Title: Reduced Sugar Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 Splenda sugar substitute
- 1 peanut butter
- 1/2 water
- 1/4 canola oil
- 1/4 vanilla
- 2 egg
- 2 wheat flour
- 1 baking soda
- 2 2/3 baking powder
- 1 salt
- 1
- 1/2
- 2/3
Instructions:
1. Preheat Oven to 350
2. Combine first 8 ingredients together then mix in flour and baking soda, baking powder, salt until thoroughly mixed. Then throw in the chocolate chips.
3. use 1oz of dough for each cookie.
4. bake for 12 minutes.