lumicero/recipes-ing2inst huggingface dataset:
Title: Lavender Custard
Ingredients:
- 1/2 heavy whipping cream
- 1/2 milk
- 2 honey
- 3 sugar
- 1 salt
- 7
- 2
- 1/2
Instructions:
1. Combine cream, milk, honey, sugar, salt and lavender in double boiler.
2. Cook for 10 minutes over hot simmering water, stir frequently.
3. In a small bowl, beat the egg yolks.
4. Add 1/2 cup of custard to the yolks, mixing well.
5. Return to double boiler and stir until thickens.
6. Remove from heat.
7. Strain custard to remove lavender and put in a bowl.
8. Put waxed paper across custard to prevent skin from forming.
9. Chill until set.
10. Before serving, whip cream and fold in custard.
Title: Angel Cake with Tipsy Raspberries
Ingredients:
- 1 frozen raspberries
- 1 Grand Marnier
- 1/4
Instructions:
1. Mix thawed berries with Grand Marnier.
2. Marinate in the refrigerator for 2-3 hours.
3. Puree about 1/3 of the berries.
4. Stir in the whole berries and bring to room temperature.
5. Cut angel cake into desired number of slices.
6. Spoon berries mixture over angel cake and serve.
Title: Rhubarb Luncheon Salad
Ingredients:
- 1 rhubarb
- 1/4 water
- 1 cherry gelatin
- 1 boiling water
- 1 cream cheese
- 2 walnuts
- 1/2 miniature marshmallow
- 1
Instructions:
1. In saucepan combine rhubarb and water and bring to a boil.
2. Turn down to simmer, stirring constantly, until rhubarb is tender.
3. About 5 minutes.
4. Remove from heat, pour into a glass bowl and set aside to cool.
5. Combine gelatin and boiling water, stirring until dissolved.
6. Combine with rhubarb and let cool; then chill slightly.
7. Meanwhile, beat cream cheese until smooth and gradually add whipped cream.
8. Add slightly chilled rhubarb mixture and mix well.
9. Stir in walnuts and marshmallows and pour into serving dish.
10. Chill well before serving.
Title: Dream Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 3/4 milk
- 3 instant vanilla pudding
- 1 1/2 Cool Whip
- 3 3/4
- 1/2
- 1
Instructions:
1. Combine cake mix, sour cream, orange juice, and eggs until moist. Beat on high for 2 minutes.
2. Pour into greased and floured round cake pans, and bake at 350°F for 25-30 minutes.
3. While the cake is cooking, combine pudding mix and milk, and chill.
4. Slice cooled cake into 4 even layers (I use thread to easily slice the cake layers).
5. Layer cake in the following order: put a bottom cake layer on the plate, spread with black raspberry preserves, cake layer, pudding mixture, cake layer, apricot mixture, top cake layer. (Do not spread the fillings to the edge of the cake, be sure to leave a small border of cake so that they do not leak out of the sides).
6. Frost the entire cake with plain Cool Whip.
Title: Fresh Fruit With Dressing
Ingredients:
- 2 oranges
- 2 kiwi
- 1 red plums
- 2 black plum
- 1 strawberries
- 1 cantaloupe
- 3/4 blackberries
- 1 raspberries
- 1/2 sugar
- 1 pepper
- 1/3 dry mustard
- 1 vinegar
- 1 canola oil
- poppy seed
Instructions:
1. Combine fruit in a pretty bowl.
2. Chill.
3. Mix sugar, onion salt, pepper and mustard; add vinegar and mix well.
4. Slowly add oil while beating on med speed.
5. Beat for 4 minutes.
6. Add poppy seeds.
7. Cover and chill.
8. To serve, place fruit on plate and spoon dressing over.
Title: Carmelized Mango Soup With Poppy Seed Rice Pudding
Ingredients:
- 1 unsalted butter
- 2 mangoes
- 1/2 sugar
- 1 ginger
- 2 cardamom pods
- 1 cinnamon stick
- 1 dry white wine
- 1/2 limes, juice of
- 4 unsalted butter
- 1 vanilla beans
- 2 cinnamon stick
- 1 short-grain rice
- 1 poppy seeds
- 1 1/2 sugar
- 1/4 lemongrass
- 1 milk
- 2 coconut milk
- 1 mint leaves
- 6 limes, zest of
- 2
Instructions:
1. MANGO SOUP: melt the butter in a large saute pan over med heat, then add mangoes, sugar, ginger, cardamom, and cinnamon stick, sauteing until the mangoes begin to caramelize (about 7 minutes)
2. Pour in the orange juice and white wine and bring to a simmer, then reduce heat to low and simmer for 10 minutes, then remove from heat and cool.
3. Remove the ginger, cardamom, and cinnamon stick and transfer mixture to blender, then puree until smooth, then add lime juice. Refrigerate until chilled.
4. RICE PUDDING: line a 9x13 baking dish with waxed paper and set aside.
5. Melt the butter in a large saute pan over med heat. With a sharp knife, split the vanilla beans lengthwise, then use the back of a knife to scrape out the seeds. Add the seeds, pods, cinnamon stick, rice, poppy, sugar and lemongrass to the pan and saute for 2 minutes or until fragrant.
6. Pour in the milk and coconut milk, bring to a simmer and simmer for 5 minutes. Cover, reduce heat to low, and let simmer for 30 minutes or until most of the liquid is absorbed and the rice is very tender. Discard the cinnamon and vanilla pod.
7. Stir in the mint leaves and lime zest, then spread mixture in the prepared baking dish. Cover with plastic wrap and refrigerate until chilled.
8. TO SERVE: Using a sharp knife, cut the rice pudding into 4 inch squares. Place a square in each of six shallow bowls, then ladle the soup over the pudding and serve immediately!
Title: Chocolate Malt Cake
Ingredients:
- 2 self raising flour
- 1 1/2 salt
- 3/4 eggs
- 3 caster sugar
- 1 1/2 vanilla extract
- 2/3 milk
- 2 dark chocolate
- 1 1/2
- 280
- 1 1/2
- 400
Instructions:
1. Preheat oven to 180°C.
2. Prepare 2 x 20cm square tins/baking pans with oil and flour - grease tins with oil and sprinkle flour on and coat by turning pan till it coats the pan.
3. Combine the malted milk powder, flour, cocoa and a pinch of salt.
4. Combine the eggs, sugar, oil and vanilla and whisk to combine.
5. Stir into the flour mixture and add the milk.
6. Divide evenly between the pans and bake for 35 to 40 minutes.
7. While baking make the ganache - heat the cream to boiling and pour over the chocolate and leave for a minute and then stir until the mixture is smooth and then allow the ganache to cool slightly.
8. Smooth some of the ganache over the top of one of the cooked cakes (you may have to slice the top off the even up) and then put the other cake on top and coat both of cakes with the rest of the ganache and press in the crushed maltesers on the top and the sides if you like.
Title: Low Fat Low Carb Protein Brownies
Ingredients:
- 3 apples
- 2 vanilla extract
- 4 Splenda granular
- 1 soy protein isolate
- 1/4 - 1/2 wheat gluten flour
- 1/2 low sodium salt
- 1/4
- 1
Instructions:
1. Core apples (do not peel everyone can use more fiber).
2. Chop the apples up in your food processor into 'minced garlic' sized bits add a bit of water to help the process.
3. Toss the apple bits in a pot or a skillet and heat up just before the juice boils then add the cocoa powder.
4. Mix it all together so the cocoa is all melted and well blended set aside to cool.
5. Mix the flours, soy protein and salt and sift.
6. In a separate bowl beat egg whites vanilla and Splenda until soft peaks appear.
7. Add flour mixture to the egg mixture and blend well then add the apple-cocoa sauce and blend.
8. Mix in the chopped nuts if desired.
9. Bake in a non-stick 8-inch square pan for 20-25 minutes at 350°F.
Title: Snow Salad
Ingredients:
- 1 cream cheese
- 1 crushed pineapple
- 2 maraschino cherries
- 1 1/2 miniature marshmallow
- 1 Cool Whip
- 1/2
Instructions:
1. Soften cream cheese and drain pineapple.
2. Combine cream cheese, pineapple, cherries, nuts and marshmallows; mix well.
3. Add Cool Whip; mix well then chill.
Title: French Apple Tart
Ingredients:
- 7 1/2 sugar
- 1/2 ground cinnamon
- 1/2 apples
- 2 honey
- 2 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 425 degrees Place dough on a lightly floured surface.
2. Use a rolling pin to roll dough out and make it fit a 12 inch circle.
3. Place on a 12 inch pizza pan.
4. Combine sugar and cinnamon and then sprinkle 1 tablespoon sugar mixture over dough.
5. Arrange apple slices on top of the dough, working from outside edge of dough to centre (like the spoke from a wheel.) Sprinkle apple slices with remaining sugar mixture Bake at 425 degrees for 30 minutes Combine honey and vanilla and microwave for 40 seconds on HIGH Brush honey mixture over warm tart Serve warm.
Title: Chocolate Tofu Pudding
Ingredients:
- 1 lowfat silken tofu
- 3 bittersweet chocolate
- 1/3 boiling water
- 1/4 vanilla extract
- 1 orange zest
- 1/2 Splenda sugar substitute
- 2/3
Instructions:
1. Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.
2. Combine chocolate and cocoa in a medium bowl.
3. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth.
4. Stir in vanilla and orange zest.
5. Mix in splenda, a little at a time, until smooth.
6. Add the chocolate mixture to the processor; puree until smooth and well blended, scraping down the sides as needed.
7. pour into six pudding or custard cups.
8. Cover and refrigerate for at least 1 hour.
Title: Gluten-Free Cranberry-Orange Beanie Cake
Ingredients:
- 1 white kidney beans
- 3 eggs
- 3 canola oil
- 1 sugar
- 3/4 baking powder
- 3 ground cinnamon
- 3/4 orange
- 1 dried cranberries
- 2 butter
- 1 powdered sugar
- 1/2
- 2
- 1
- 4
- 1/8
Instructions:
1. Preheat oven to 350°F and lightly spray 8x 8 baking dish with non-stick cooking spray.
2. Combine first 10 ingredients in a food processor (or blender), until smooth. Stir in cranberries with a spoon.
3. Pour into prepared baking dish and bake for 30 minutes, or until a toothpick inserted in center comes out clean.
4. Cool on wire rack.
5. To prepare frosting: In small bowl, beat together butter and powdered sugar. Add the orange juice and extract and beat well to combine. Add milk or more orange juice, a teaspoon at a time, if necessary to get a spreading consistency. Spread over cooled cake, slice and enjoy!
Title: Ww 3 Points - Better Than Sex Cake
Ingredients:
- 1 low fat sweetened condensed milk
- 10 fat-free cool whip
- 1
- 6
- 7
- 1
Instructions:
1. Mix cake mix, egg white and diet soda.
2. Bake as directed in a greased 9x13 pan.
3. During the last few minutes of baking, put caramel and condensed milk in a saucepan and stir on medium low heat until smooth.
4. Take cake out of oven, and poke holes all over the top.
5. Pour caramel mixture over warm cake, filling in the holes.
6. Sprinkle Heath bits over the top, reserving some for the top.
7. Cool completely.
8. Cover with container of FF cool whip and sprinkle with remaining heath bits.
9. Put in fridge until ready to serve.
10. 3 Points per serving (serves 24).
Title: Greek Butter Cookies (Kourabiedes)
Ingredients:
- 1 sweet butter
- 1/4 powdered sugar
- 2 brandy
- 2 vanilla
- 1 all-purpose flour
- 4 1/4 baking powder
- 1 powdered sugar
- 1
Instructions:
1. Cream butter until light and fluffy, it starts looking whitish. Mix in the 1/4 C powdered sugar and egg yolks, creaming well. Add brandy, mix in almonds.
2. Sift flour, measure and sift again with baking powder. Gradually add dry ingredients, mixing until smooth.
3. Use a teaspoon to pinch off pieces of dough the size of a walnut and shape into crescents or flatten into rounds. I roll them in my hand. Place on a ungreased baking pan. Place one whole clove in the center of each round. Bake at 325 for 30 minutes or until very lightly browned. Remove from oven and let cool on a rack for 5 minutes.
4. Sift a 1/8 inch thick layer of powdered sugar over waxed paper and transfer cookies to it. Sift more sugar over the top to cover. Let stand until cool, then store in a tin. They are much much better if you can stand to wait a few days before eating them, but I never can.
Title: Brownie Fudge Layer Cake ( Light)
Ingredients:
- 1/4 water
- 2 granulated sugar
- 1 egg
- 1/2 low-fat sour cream
- 1 golden syrup
- 2 vanilla
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/4 icing sugar
- 2 light ricotta cheese
- 1 1/4 light cream cheese
- 1 1/2 icing sugar
- 1 1/3 chocolate
- 1
- 2
Instructions:
1. To make icing: In a small food processor or in a bowl and using a whisk or an electric mixer, beat all icing ingredients until smooth. Chill while preparing cakes.
2. Preheat oven to 350°F Spray two 9-inch round cake pans with cooking spray.
3. To make cake: In a small microwave-safe bowl, heat chocolate chips and water on High in the microwave for 30 seconds or just until chips begin to melt. Stir until smooth. In a large bowl and using a whisk or an electric mixer, beat together chocolate mixture, sugar, cocoa, egg, egg whites, sour cream, corn syrup, oil, and vanilla. In another bowl, stir together flour and baking powder.With a wooden spoon, stir flour mixture into chocolate mixture just until combined. Divide between prepared pans.
4. Bake in centre of oven for 15 to 20 minutes or until a tester inserted in centre of cake comes out clean. Cool in pans for 10 minutes on a wire rack. Invert cakes onto a wire rack to cool completely.
5. Place one cake on a serving platter. Spread some icing over top. Top with remaining cake; spread icing over top and side of cake. Sprinkle with icing sugar or flaked chocolate.
Title: Melt in the Mouth Mini Rugelach
Ingredients:
- 1 margarine
- 1 non-dairy whipped topping
- 5 flour
- 1 sugar
- 3 1/2 ground walnuts
- 1 confectioners' sugar
Instructions:
1. Combine dough ingredients together, to form a soft dough.
2. Combine filling ingredients in a small bowl.
3. Divide dough into 8 pieces.
4. Roll out each piece in to a circle.
5. Spread filling over dough.
6. Divide into 20 wedges (like a pizza pie).
7. Roll from the wides part of the triangle to the narrow part.
8. Place edge down on a parchment paper on a cookie sheet.
9. Continue with the rest of the dough.
10. Bake at 350°F for 10-15 minutes.
11. When cool sprinkle with confectioners' sugar.
Title: Chocolate Peanut Butter Pinwheels
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 brown sugar
- 1 creamy peanut butter
- 1 chunky peanut butter
- 1 egg
- 1 vanilla extract
- 1 butter
Instructions:
1. Sift flour with soda and salt.
2. Set aside.
3. Beat butter until fluffy.
4. Beat in sugar.
5. Beat in peanut butter, egg, and vanilla.
6. At low speed, add half flour mixture.
7. Mix in the rest by hand to form a stiff dough.
8. Refrigerate 30 minutes.
9. Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter.
10. Cool.
11. Divide dough in half.
12. Roll each half into a 8x10 inch rectangle on a lightly floured surface.
13. Spread each with half the filling.
14. From the long side, roll each rectangle tightly like a jelly roll.
15. Gently press edge to seal.
16. Wrap separately, seam side down, in saran wrap or foil.
17. Refrigerate until firm, about 8 hours or overnight before slicing and baking.
18. (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet.
19. Bake 6-8 minutes or until lightly browned.
20. Let cool for a few minutes on sheet, then cool on wire rack.
21. Makes 40 cookies all together.
Title: Carrot Cake
Ingredients:
- 1 canola oil
- 2 white sugar
- 2 molasses
- 1 water
- 1/2 soymilk
- 4 unbleached white flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 1/2 cinnamon
- 1/2 allspice
- 3 carrots
- 1 raisins
Instructions:
1. Blend oil and sugar, add water and beat.
2. Sift the flour with remaining ingredients and add to sugar mixture.
3. Add carrots and raisins and mix well.
4. Bake in three oiled and floured layer pans or one 9 x 13 cake pan or muffin tins or loaf pans at 350 for 35-40 minutes (watch until the start to brown around the edges, and a toothpick inserted into the center comes out clean).
Title: Brown Sugar Strawberry Tart
Ingredients:
- 1 flour
- 1/4 dark brown sugar
- 1 cornstarch
- 1/8 salt
- 1/2 unsalted butter
- 1 vanilla extract
- 1/2 creme fraiche
- 1/2 strawberries
- 12
Instructions:
1. Preheat oven to 350. In a food processor, whirl flour, 2tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 teaspoons vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-inch round tart pan with a removable rim.
2. Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim, set on a plate.
3. In a bowl with a mixer on high speed, beat creme fraiche, cream, remaining 2 tablespoons sugar, and remaining 1/2 teaspoons vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.
Title: Ww 1pt. Peanut Butter Boulders
Ingredients:
- 1/2 honey
- 1/2 non-fat powdered milk
- 1/3 lemon juice
- 1 dried cranberries
- 1 1/2 raisins
- 2/3 sunflower seeds
- 2/3
Instructions:
1. In a large bowl, combine the peanut butter, honey, powdered milk and lemon juice.
2. Mix well.
3. Add the cereal, dried cherries, and sunflower seeds and stir well.
4. Have a small bowl of water on hand.
5. Moistening your hands as needed, roll the cereal mixture into balls.
6. Set on wax paper until the outsides feel dry to the touch, about 30 minutes.
7. Store in an airtight container at room temperature up to 4 days.
Title: Passover Nut Cake
Ingredients:
- 10 eggs
- 1/4 salt
- 1 sugar
- 1 walnuts
- 3 cinnamon
Instructions:
1. Preheat oven to 325 degrees.
2. Beat the egg whites with the salt.
3. Beat the egg yolks and the salt and add the sugar 1 tablespoon at a time.
4. Blend nuts and cinnamon. Add nut mixture to yolks in thirds (turn beater to low). Add whites.
5. Bake in springform pan without grease. Bake 1 hour. Use a knife to get it off sides of pan after its cooled. Let cool before removing from pan. Invert immediately.
Title: Butter Shortcake
Ingredients:
- 1 flour
- 2/3 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/2 vanilla
- 1/3 butter
- 1/2 milk
- 1 egg
Instructions:
1. Heat oven to 350.
2. Generously greas and flour shortcake pan; set aside.
3. In large bowl, combine all ingrediants.
4. Blend at low speed until moistened; beat 2 minutes on medium speed, scraping bowl often.
5. Pour batter into pan, dividing evenly.
6. Bake at 350 for 18-20 minutes.
7. Let cool 10 minutes in pan; invert onto cooling rack and cool completely.
8. Serve with topping of your choice.
Title: Blitz Cherry Cake (Jewish)
Ingredients:
- 3 all-purpose flour
- 1/2 baking soda
- 2 1/2 baking powder
- 1/2 salt
- 1 granulated sugar
- 2 eggs
- 4 vanilla extract
- 2 cherry pie filling
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F, then lightly greast a 9"x13" baking pan.
2. In a medium-size bowl, whisk together the flour, baking soda, baking powder & salt, then make a well in the center & blend in the oil, sugar, eggs, vanilla & lemon extracts & the OJ, stirring to make a smooth batter.
3. Pour 3/4 of the batter into the prepared pan, then carefully spread the cherry pie filling over this layer of batter, before topping the pie filling with HALF of the remaining batter.
4. Finally, in dollops, drop the rest of the batter onto the top of everything (being uneven is not a problem!) & bake 55-60 minutes, or until the top is firm to the touch.
Title: Cinnamon Squares
Ingredients:
- 2 cream cheese
- 2 sugar
- 1 egg
- 1 vanilla
- 1 sugar
- 1/4
Instructions:
1. Unroll first package of rolls; press into 9x13 pan.
2. Mix together cream cheese, sugar,egg, and vanilla; spread over rolls.
3. Unroll second package of rolls and arrange over top of mixture.
4. Sprinkle with cinnamon-sugar.
5. Bake at 350 for 25 minutes.
Title: Oatmeal Peanut Butter Chocolate Chunk Cookies
Ingredients:
- 3/4 butter
- 3/4 peanut butter
- 1 1/4 sugar
- 1 1/4 brown sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 3 eggs
- 1 1/2 vanilla
- 2 1/4 all-purpose flour
- 2 2/3 rolled oats
- 1
Instructions:
1. Preheat oven 375.
2. Beat butter and peanut butter in large mixing bowl until combined.
3. Add sugar, brown sugar, baking powder and soda, beating until combined, scraping down sides of bowl occasionally.
4. Beat in eggs and vanilla.
5. Beat in flour.
6. Stir in oats and chocolate with spoon.
7. Drop from tablespoon 3 inches apart, onto an ungreased cookie sheet.
8. Bake in preheated oven 8-10 minutes or until edges are lightly browned.
9. Remove to rack to cool.
Title: Chocolate Raspberry Cobbler Cake
Ingredients:
- 3/4 unsalted butter
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 1/2 milk
- 1 vanilla extract
- 1 1/2 light brown sugar
- 4 raspberries
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melt the butter in a 9" x 13" baking pan.
3. In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
4. Pour half of the batter directly into the hot buttered pan.
5. Add 3 cups of the raspberries and the chocolate chunks.
6. Pour the remaining batter over the berries, then top with the last cup of berries.
7. Place the pan in the oven and bake 35 to 40 minutes or until the center is set.
8. Let cool at least 10 minutes before serving.
Title: Red Satin Cake With Peaches and Cranberries
Ingredients:
- 1 beets
- 1 2% low-fat milk
- 1/3 eggs
- 3 cornstarch
- 1 low-fat cream cheese
- 1 confectioners' sugar
- 3 vanilla extract
- 8 fresh raspberries
- 3/4
- 1/2
- 12
Instructions:
1. Preheat oven to 350°F Spray 2 (8-inch) layer pans with baking spray; set aside. Purée beets with their juice in a blender until smooth; set aside.
2. Mix the cake mix, puréed beets, milk, eggs and food coloring in the large bowl of an electric mixer. Beat on low speed for 30 seconds and on high for 2 minutes, until batter is thick and smooth.
3. Pour and scrape batter into the prepared pans and bake in the oven for 30 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pans on racks for 15 to 20 minutes, until cool enough to touch. Remove the cakes from pans and cool on racks until room temperature.
4. While the cake is baking prepare filling. Purée peaches with their juice and cornstarch in a blender until smooth. Pour into a large saucepan and cook over medium heat, stirring constantly, until boiling and thick, about 5 minutes; cool completely.
5. To make the frosting, purée cream cheese, 2 tablespoons cooled peach mixture, confectioners’ sugar and vanilla in a food processor until smooth; set aside.
6. To assemble cake, place 1 cake layer on a serving plate, top with the remaining peach mixture and half the raspberries. Place the second layer on top. Ice the sides and top of the cake with cream cheese frosting, and decorate with remaining raspberries. Refrigerate until serving. Cut in 12 wedges and serve.
Title: Poppy Seed Snack Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 eggs
- 4 hot water
- 1 poppy seeds
- 1/2
- 2
Instructions:
1. In a large mixing bowl, combine cake mix, pudding mix, eggs, water and oil.
2. Beat for 2 minutes.
3. Fold in poppy seeds.
4. Pour into 2 greased and floured 8 1/2 x 4 1/2x 2 1/2 inch loaf pans.
5. Bake at 350 degrees for 35 to 40 minutes.
6. Cool on wire racks.
Title: Pineapple Bread Pudding
Ingredients:
- 7 unsweetened pineapple
- 1 light brown sugar
- 1 eggs
- 4 fresh lemon juice
- 2 fresh nutmeg
- 1/2 unsalted butter
- 6
Instructions:
1. Preheat oven to 325 and grease a 2-quart soufflé dish.
2. In a large bowl, combine bread and pineapple and place in soufflé dish.
3. Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture.
4. Bake until puffed and golden, about 40 minutes.
Title: Butterscotch Cookies
Ingredients:
- 1 1/2 brown sugar
- 1/2 butter
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 vanilla
- 1 unbleached all-purpose flour
- 2 1/2 fat free sour cream
- 1 walnuts
- 1/2
Instructions:
1. To make cookies, mix together all ingredients. Place on a cookie sheet and bake for 10-12 minutes at 350 degrees.
2. Serve with browned butter frosting.