lumicero/recipes-ing2inst huggingface dataset:
Title: Oreo -Red Velvet Poke Cake
Ingredients:
- 1 cheesecake flavor instant pudding and pie filling mix
- 2 milk
- 1
- 4
- 10
Instructions:
1. Bake cake according to directions.
2. poke holes all over the top of cake while it is war with a wooden spoon handle poke it all the way to the bottom of cake.
3. Wish dry pudding mix with 4 cups of milk.
4. poor pudding over the cake make sure it fills the holes evenly.
5. put the cake into the fridge for 2 hours to set.
6. Crush the Oreo cookies as much as you like.
7. After the cake has completely cooled spread on the whipped topping.
8. sprinkle crushed Oreos over the whipped topping.
Title: Heavenly Chocolate Raspberry Cake
Ingredients:
- 1 butter
- 2 eggs
- 2 sugar
- 1 milk
- 1 water
- 1 vanilla
- 3 flour
- 3/4 baking powder
- 2 salt
- 1/4 cream cheese
- 1.5 sugar
- 1/3 chocolate chips
- 1 vanilla
- 1 raspberries
- 1 1/2
Instructions:
1. Preheat oven to 375°F Grease a bundt or tube pan.
2. Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside.
3. Stir together the flour, cocoa, baking powder and salt.
4. Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted butter, then the milk, water and vanilla. Gradually beat in the flour mixture.
5. Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter.
6. Bake at 375°F for about 1 1/4 hours.
Title: Sour Cream Almond Pound Cake by Granny Gina
Ingredients:
- 3 sugar
- 1 butter
- 6 eggs
- 3 all-purpose flour
- 1 sour cream
- 1/4 baking soda
- 1 vanilla extract
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream sugar and butter until very creamy. Add eggs one at a time, beating well after each addition.
3. Sift flour three times, set aside.
4. Add soda to sour cream; stir well. Add flour and sour cream mixture alternately to the cream mixture.
5. Blend well and add all the extracts and butter flavoring.
6. Pour into a well greased, lightly floured stem cake pan or spray with Baker's Joy.
7. Bake at 350 degrees about 1 1/2 hours, or until a toothpick inserted into center comes out clean.
8. Very good served with fruit or ice cream.
Title: Thick and Chewy Fudge Brownies
Ingredients:
- 4 butter
- 1 sugar
- 2 salt
- 1/2 eggs
- 4 vanilla
- 1 flour
- 1 walnuts
- 1
Instructions:
1. In a saucepan over low heat, melt the unsweetened chocolate and butter. Let cool.
2. In a mixing bowl, beat the 4 eggs until light and frothy, add the salt and sugar; beat well.
3. Fold the melted chocolate and butter into the egg mixture. Stir in the vanilla.
4. Add the flour and chopped nuts.
5. Bake for 25-30 minutes at 350° in a greased 9x13 inch pan.
6. When cool, you may frost with chocolate frosting.
Title: Pistachio Biscotti
Ingredients:
- 2 fresh lemon juice
- 2 all-purpose flour
- 1 1/2 brown sugar
- 3/4 pistachios
- 1/2 ground nutmeg
- 1/3 salt
- 1/2 butter
- 1/4 butter
- 2 egg
- 1 bittersweet chocolate
- 2
- 1
Instructions:
1. Combine juice and milk; let stand for 10 minutes.
2. Preheat oven to 350°.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring well with a whisk. Melt 2 tablespoons butter.
4. Combine 2 tablespoons melted butter, milk mixture, rind, and egg in a large bowl, stirring well with a whisk. Add flour mixture, stirring until well blended (dough will be crumbly).
5. Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 4 x 12–inch log on a baking sheet coated with cooking spray.
6. Bake at 350° for 20 minutes or until golden brown. Reduce oven temperature to 325°. Remove log from baking sheet; cool 10 minutes on a wire rack. Using a serrated knife, cut log diagonally into 24 (1/2-inch) slices. Place slices upright on baking sheet; bake at 325° for 20 minutes or until crisp. Remove from baking sheet; cool completely on wire rack.
7. Combine remaining 1 teaspoon butter and chocolate in a microwave-safe dish; microwave at HIGH 30 seconds or until chocolate melts, stirring once. Pour chocolate mixture into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle chocolate mixture over cooled biscotti. Let stand 30 minutes.
Title: Cinnamon Sugar Butter Cookies
Ingredients:
- 3 sugar
- 1 ground cinnamon
- 2 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 1 dark brown sugar
- 1/2 sugar
- 1 salted butter
- 2 eggs
- 2 pure vanilla extract
Instructions:
1. Preheat oven to 300°F
2. In a small bowl combine sugar and cinnamon for topping; set aside.
3. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk; set aside.
4. In a large bowl blend sugars with an electric mixer set at medium speed.
5. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla extract.
6. Mix at medium speed until light and fluffy. Add the flour mixture and blend at low speed just until combined. DO NOT OVERMIX.
7. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping.
8. Place on ungreased cookie sheets, 2-inches apart.
9. Bake for 18-20 minutes or until done.
10. Immediately transfer cookies with a spatula to a cool, flat surface.
11. (I'm not sure of the yield, so I've just included an estimate).
Title: White Chocolate Bread Pudding
Ingredients:
- 1 white chocolate chips
- 1 dried cherries
- 1 eggs
- 3 heavy cream
- 1 granulated sugar
- 1
Instructions:
1. Coat a 4 quart slow cooking with cooking spray.
2. Toss bread cubes, chocolate, cherries in large bowl.
3. Whisk together eggs, milk, cream, sugar, and dash of salt.
4. Pour over bread, etc.
5. Stir together and pour into slow cooker.
6. Dot with butter.
7. Sprinkle with cinnamon.
8. Cover, cook on low heat for 3 to 4 hours.
9. Butter to dot the top of the pudding once it’s in the crock pot. I used approx 6tsps of sweet cream butter.
10. Ground cinnamon to cover the top—as per above.
11. Serve warm.
12. Topping of choice—chocolate syrup, Chambord, Godiva liqueur.
13. Dash of salt.
Title: Shrikhand and Puri
Ingredients:
- 1 yoghurt
- 1 1/2 sugar
- 1/2 saffron
- 1 1/2 cardamom powder
- 2 self raising flour
- 1 salt
- 1/2 water
Instructions:
1. Hang yoghurt in a muslin cloth for 8-10 hours. Remember to keep a big pot below the hung yoghurt so that it can collect the water drained from it. After the above mentioned time is up, you'll find waterless yoghurt remaining inside the muslin cloth.
2. Transfer the yoghurt to a bowl. It should be about 2 cups. Beat it with a spoon.
3. Fold in the sugar and mix thoroughly.
4. Heat saffron for 20-25 seconds in the oven till it is crispy.
5. Crush it and while you do so enjoy the lovely aroma of the crushed saffron.
6. Fold in the crushed saffron into the yoghurt and sugar mixture.
7. Add cardamom powder and mix well.
8. Now, thoroughly beat the mixture with a spoon till it doubles in volume.
9. Cover and keep the shrikhand in the refrigerator to get cold.
10. Now start making the puris.
11. Put the flour, 1 tablespoons oil and salt in a bowl and mix well with your fingers(like you make chappati dough).
12. Add the water drained from the hung yoghurt and knead the puri dough thoroughly. This is done so that the puris will not absorb oil when frying and become crispy.
13. Cover dough with a cloth and keep aside for 30 minutes.
14. Pinch off equal sized balls of the dough and roll out to make puris.
15. Fry the puris in oil in a wok.
16. Drain on clean kitchen paper towels.
17. Serve hot puris with cold shrikhand for a treat of the lifetime!
18. Enjoy :).
Title: Roasted Stone Fruit
Ingredients:
- 1/4 sugar
- 1/2 honey
- 3 -4 pure vanilla extract
- 1 vanilla bean
- 1/4 lemon juice
- 1 unsalted butter
Instructions:
1. Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
2. In another bowl, toss the fruit with the vanilla, and orange juice.
3. In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
4. Roast for approximately 20 minutes or until the fruit is fork tender.
5. Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
6. Roasted Fruit Variations:
7. Peaches and Cream:
8. Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
9. Cranberry-Pear Walnut:
10. Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
11. Vanilla-Roasted Nectarines:
12. Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.
Title: Everything Bagel Rugelach
Ingredients:
- 1 1/2 unsalted butter
- 3 sugar
- 12 cream cheese
- 2 1/2 all-purpose flour
- 3/4 kosher salt
- 1/4 fresh ground black pepper
- 1 egg
- 1 poppy seed
- 1 sesame seeds
- 1 dried garlic flakes
- 1 kosher salt
- 1 cream cheese
- 8 egg
- 1 scallions
- 4
Instructions:
1. In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese and continue mixing, 2 minutes more, scraping down sides of bowl as necessary. Reduce speed to low and add flour, salt, and pepper. Mix until just incorporated.
2. Divide dough in half and form into two discs. Wrap tightly in plastic wrap and chill, at least 1 hour and up to overnight.
3. Meanwhile, in a small bowl stir together poppy seeds, sesame seeds, onion flakes, garlic flakes, and salt and set aside. In a medium bowl, stir together cream cheese, egg, and 1/2 sliced scallions and set aside.
4. Preheat oven to 350 degrees. Remove chilled dough from refrigerator and allow to temper, 15-30 minutes. Unwrap first disc and transfer to a lightly floured work surface. Lightly flour surface of dough and, using a floured rolling pin, roll out dough to an approximately 14” diameter circle. Using a 12” round cake pan or large bowl as a guide, trim edges of dough to form a neat circle. Repeat with remaining dough.
5. Divide cream cheese mixture between the two circles and spread into a thin layer over each. Sprinkle with everything bagel seasoning and scatter remaining scallions on top. Using a pizza cutter, divide each circle into 16 wedges. Starting with the wide edge, roll each wedge into a crescent shape and transfer to two parchment-lined baking sheets, spacing about 2” apart. Transfer cookies to refrigerator and chill, 45 minutes to an hour.
6. In a small bowl, whisk together egg and 1 t. water. Remove cookies from refrigerator and brush lightly with egg wash. Sprinkle with additional everything bagel seasoning and bake, rotating once halfway through, until golden, 25-30 minutes. Allow to cool slightly on baking sheets, 10 minutes, before transferring to a wire rack to cool completely.
Title: Bethal's Peanut Butter Balls
Ingredients:
- 2 1/2 graham cracker crumbs
- 1 confectioners' sugar
- 1 butter
- 1 margarine
- 1 coconut
- 6 peanut butter
- walnuts
- chocolate chips
Instructions:
1. {You can substitute a jar of crunchy peanut butter for the creamy peanut butter and walnuts}
2. Mix together the graham cracker crumbs, confectioner's sugar, butter, coconut, peanut butter and walnuts.
3. Roll mixture into small balls and refrigerate.
4. Melt the chocolate and paraffin wax in a double boiler or the microwave.
5. Dip the balls into the chocolate and place on waxed paper.
6. Let sit at room temperature or refrigerate.
Title: Gingerbread With Pecans and Raisins
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 1/2 ground ginger
- 1/2 nutmeg
- 1 cinnamon
- 1/4 salt
- 2/3 butter
- 1/3 cream cheese
- 1 sugar
- 3 eggs
- 1 light molasses
- 3/4 hot water
- 1/2 pecans
- 1/2 raisins
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour a 9x13 baking pan.
3. Mix together in a bowl the flour, soda, ginger, nutmeg, cinnamon and salt. Mix well.
4. With a mixer, cream together the butter and cream cheese with the sugar. Add the eggs, one at a time until smooth and fluffy.
5. Reduce speed of mixer to low and add in the molasses and hot water. Keep beating until incorporated. Add in flour mixture, by large spoonfuls untill well blended.
6. By hand, mix in the pecans and raisins with a large spoon.
7. Pour batter into baking pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
8. Cool well before slicing.
Title: Apple Bundt Cake With Caramel Glaze
Ingredients:
- 3 flour
- 2 cinnamon
- 1 baking soda
- 1/2 baking powder
- 1 apple
- 1 salt
- 1 1/4 brown sugar
- 1 1/2 white sugar
- 1 eggs
- 3 vanilla
- 3 pecans
- 1 butter
- 1/2 brown sugar
- 1 half-and-half cream
- 1/4 vanilla
- 1
Instructions:
1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Grease a 12-cup bundt pan.
4. In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
5. Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
6. In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
7. In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
8. Gradually beat in the remaining flour mixture until combined.
9. Fold in the chopped apple mixture and pecans into the batter.
10. Transfer to prepared bundt pan.
11. Bake for about 1 hour or until the cake tests done.
12. Transfer the cake to a rack then prepare the caramel glaze.
13. To make the glaze: melt butter in a small heavy-bottomed saucepan.
14. Whisk in 1 cup brown sugar then the half and half or cream.
15. Continue whisking until the glaze is smooth and comes to a boil.
16. Add in 1 teaspoon vanilla, and remove from heat.
17. Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
18. Let the cake sit for 15-20 minutes to absorb the glaze.
19. Turn the cake onto a platter, then pour the remaining glaze over the cake.
20. Let stand until cool (at least 1 hour) before slicing.
Title: Grandma Joyce's Boiled Raisin Cake With Cream Cheese Frosting
Ingredients:
- 3 water
- 2 raisins
- 2 sugar
- 1 cinnamon
- 1 nutmeg
- 1 allspice
- 1 clove
- 1 salt
- 1/2 baking soda
- 2 vanilla
- 1 flour
- 3 1/2 cream cheese
- 1 butter
- 1/2 powdered sugar
- 3 vanilla
- 1
Instructions:
1. Boil the sugar, raisins, and water for about a minute until the raisins begin to plump. Set aside to cool.
2. When cool, drain raisins, reserving raisin water. Add oil, spices, and vanilla to raisin water. Mix baking soda with flour and add slowly to the raisin water mixture. Fold in raisins.
3. Pour into 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes, until tester comes out clean.
4. Frosting: beat together cream cheese, butter and powdered sugar. This makes probably more frosting than than most people like on a 9 x 13 cake, but I say pile it on.
Title: Summer Squash Chocolate Cake
Ingredients:
- 1/2 Splenda granular
- 1 3/4 butter
- 6 buttermilk
- 1/2 vanilla
- 1/2 flour
- 1 baking soda
- 1/4 chocolate chips
- 2 1/2
- 1
- 2
- 3/4
Instructions:
1. Mix first three ingredients.
2. Add butter. I don't know why, but the splenda will coagulate and the batter will be good for nothing if the butter is mixed in before the others.
3. Mix all the rest of ingredients, excluding the chocolate chips, with electric mixer. Beat well.
4. By hand, mix chocolate chips.
5. Pour into two, well greased, nine inch round pans and bake at 350 for about twenty minutes to half an hour. Check it with a toothpick test around 20 minutes. Pay close attention, because this is where it's likely to go wrong if anywhere.
6. Turn out and let cool.
7. I always use a chocolate buttercream frosting and do a double layered deal. It tends to also be better after it's cooled some and the frosting has had time to harden.
8. Enjoy!
Title: Southern Pecan Praline Cake
Ingredients:
- 1 eggs
- 1 coconut oil
- 4 water
- 3/4 roasted pecan
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray.
2. Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
3. Pour the batter into the prepared baking pan.
4. Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
5. To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
6. RECIPE NOTES.
7. Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.
8. *To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.
Title: Real Brownies Low Carb
Ingredients:
- 1/2 flour
- 1/4 ground flax seeds
- 1/4 baking soda
- 1/4 salt
- 3/4 Splenda granular
- 1/3 butter
- 2 water
- 2 eggs
- 2 vanilla
- 1 1/2
- 3/4
Instructions:
1. Using cooking spray prepare a 8x8 pan or a 9x9 silicon baking pan. Turn the oven onto 350 to preheat.
2. Combine the first four ingredients in a small bowl, stir, and set aside: Flour, Flax, Salt, and Soda.
3. Combine the the splenda, butter and water in a medium saucepan and bring to a boil to melt the butter and combine. Remove from heat.
4. Add 1 cup of the chips and the vanilla;stir to melt.
5. Using a whisk add the eggs one at a time, beating each well into the chocolate mixture before adding the next.
6. Now using a large spoon add the Flour/Flax mixture and then the rest of the chocolate chips. Mix until just combined. DO NOT over mix at this stage you will get tough brownies.
7. Gently, using a rubber spatula or the spoon, add the nuts.
8. Pour batter into your prepared pan, spreading evenly over the bottom.
9. Bake for 35-40 minutes or until they reach your version of done. We all like them at different stages of gooey. I like mine less so.
Title: Pink Cloud Salad
Ingredients:
- 1 pineapple
- 1 water
- 1/2 cottage cheese
- 16 Cool Whip
- 1 pecans
- 1/2
Instructions:
1. In a large saucepan, mix the pineapple and cherry jello.
2. Bring to a boil.
3. Add 1/2 cup cold water.
4. Chill mixture until soft set.
5. Fold in cottage cheese, cool whip and pecans.
6. Chill until congealed firm.
7. Enjoy.
Title: Chocolate Sundae Pie
Ingredients:
- 15 light butter
- 3 Cool Whip Lite
- 1 nonfat milk
- 1 sugar-free instant vanilla pudding mix
- 1
- 2
- 1/3
Instructions:
1. MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate.
2. Reserve 1/2 cup whipped topping; refrigerate.
3. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended.
4. Gently stir in remaining whipped topping. Spoon into crust.
5. Mix melted chocolate and condensed milk until well blended. Spoon over pie.
6. Cut through chocolate mixture several times with knife for marble effect.
7. FREEZE 6 hours or until firm. Remove pie from freezer 15 minute before serving. Top with reserved whipped topping.
Title: Baked Fruit Compote
Ingredients:
- 1/2 brown sugar
- 1 wine
- 2 1/2 prune
- 1 pineapple chunks in juice
- 1 cherry pie filling
- 1
Instructions:
1. Heat oven to 350. Have ready a 2 - 2 1/2 quart shallow baking dish.
2. Dissolve sugar in wine.
3. Put dried and canned fruits in baking dish, add wine mixture and stir to mix. Cover with foil.
4. Bake 1 hour, or until most of the liquor is absorbed. Uncover, cool and transfer to serving dish; cover and regrigerate overnight.
Title: Irish Crock Pot Chocolate Tapioca Pudding
Ingredients:
- 1/4 pearl tapioca
- 2 1/2 milk
- 6 bittersweet chocolate
- 2 eggs
- 1/2 granulated sugar
- 1/4 irish cream
- 1/2 vanilla
Instructions:
1. Large (minimum 5 quart oval slow cooker.
2. Lightly greased 6-cup baking dish. (1.5 L).
3. In a bowl, combine tapioca pearls with water to cover. Stir well and set aside for 20 minutes. Drain, discarding liquid. Transfer to prepared baking dish.
4. Meanwhile, in a saucepan, heat 1 cup of the milk over low heat just until simmering. (Do not boil.) Remove from heat. Add chocolate and stir until melted. Pour into prepared baking dish and stir to combine.
5. In blender, combine eggs, sugar, remaining 1 1/2 cups of the milk, liqueur and vanilla. Blend until smooth. Add to prepared baking dish and stir well. Cover with foil and secure with string. Place dish in slow cooker stoneware and add enough boiling water to come 1 inch up the sides of dish. Cover and cook on High for 2 1/2 to 3 hours, until a knife inserted in the pudding comes out clean. Stir well. Serve warm or cover and chill overnight. Top with a dollop of whipped cream. Serves 6.
6. 175 Essential Slow Cooker Classics F. Finlayson.
Title: Fruit Cobbler
Ingredients:
- 3/4 sugar
- 3 oleo
- 1/4 salt
- 1/2 milk
- 1 flour
- 1/2 sugar
- 1 cornstarch
- 2/3 boiling water
Instructions:
1. Cover bottom of pan with fruit.
2. Mix together 3/4 cup sugar, 3 tbsp oleo, 1/4 tsp salt, 1/2 cup milk, and 1 cup sifted flour.
3. Pour over fruit.
4. Mix 1/2 cup sugar and 1 tbs corn starch and sprinkle over flour mixture.
5. Top with 3/4 cup boiling water.
6. Bake for 45 minutes at 375.
Title: Cut-Out Cookies in a Flower Pot
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 3 1/2 baking powder
- 1 salt
- 1/2
Instructions:
1. Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
2. CHILL 3-4 hours or overnight before using.
3. Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
4. Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
5. Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.
Title: Chocolate Peanut Torte
Ingredients:
- 1 3/4 flour
- 1 1/3 sugar
- 3/4 baking powder
- 1 1/2 salt
- 1 baking soda
- 1/4 nonfat milk
- 1 egg substitute
- 1/2 canola oil
- 1/4 vanilla extract
- 2 boiling water
- 1 nonfat milk
- 1 3/4 nonfat milk
- 2 sugar-free instant vanilla pudding mix
- 1 butter
- 3/4 powdered sugar
- 3 nonfat milk
- 1
- 1/2
- 2
Instructions:
1. Line two 9-inch round baking pans with wax paper and coat with nonstick spray. Dust with flour, set aside.
2. In a bowl, combine flour, sugar, cocoa, baking powder, salt and baking soda.
3. In another bowl combine milk, egg, oil and vanilla; add to dry mixture. Beat 2 minutes.
4. Stir in boiling water. Pour into pans. Bake at 350 degrees 30-35 minutes.
5. Cool 10 minutes in pans, then move to wire rack and cool completely.
6. For the filling, whisk 1 3/4 cups milk and pudding mix for 2 mintues.
7. In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Chill 1 hour.
8. For topping, melt butter and chocolate. Stir in sugar and milk. Cool until spreadable and spread over cake.
Title: Vanilla Biscuits (Cookies)
Ingredients:
- 125 butter
- 1 sugar
- 225 flour
- 50 sultanas
- 1 egg
- 1 baking powder
- 1 vanilla essence
Instructions:
1. cream butter, sugar and essence.
2. add egg.
3. then add dry ingredients.
4. roll into balls.
5. place on cold greased trays.
6. press down with a fork.
7. bake 15-20 minutes at 190 degrees.
8. or 12-15 minutes for me because I have and aga.