lumicero/recipes-ing2inst huggingface dataset:
Title: Grandma's Sugar Cookies
Ingredients:
- 2 butter
- 2 sugar
- 4 eggs
- 2 vanilla
- 6 baking powder
- 5 1/2 flour
- 1 salt
Instructions:
1. Cream together butter and sugar.
2. Mix eggs and vanilla, then add to butter mixture.
3. Mix together remaining ingredients, then add to mixture.
4. Roll out dough and cut shapes.
5. Bake at 400°F for 8-10 minutes.
Title: Maple-pear Upside-down Cake
Ingredients:
- 1/3 maple syrup
- 3 bartlett pears
- 1 Anjou pears
- 3/4 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 ground ginger
- 2/3 salt
- 1/3 sugar
- 1 butter
- 2 vanilla extract
- 1/2 eggs
- low-fat buttermilk
Instructions:
1. Preheat oven to 350°.
2. Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes.
3. Remove from heat; arrange pears in pan in a spokelike fashion.
4. Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk.
7. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes).
8. Add eggs, 1 at a time, beating well after each addition.
9. Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
10. Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil.
11. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.
12. Run a knife around outside edge.
13. Cool in pan 5 minutes.
14. Place a plate upside down on top of cake; invert onto plate.
15. Serve warm.
Title: Mexican-Style Chocolate Bananas
Ingredients:
- 1/3 bittersweet chocolate chips
- 1/4 ground cinnamon
- 2 bananas
Instructions:
1. Heat chocolate in skillet over low heat till melted, about 2 minutes.
2. Add cinnamon and stir to combine.
3. Coat end of each banana piece with chocolate mixture.
4. Plate on plate, chocolate end up. Repeat with remaining pieces, coating pointed ends of the 4 tips.
5. Serve or place in refrigerator until chocolate hardens, about 15 minutes.
Title: Disappearing Fruit Dip 2
Ingredients:
- 8 cream cheese
- 1 marshmallow creme
- 1 lime juice
- 1 lime peel
- 1 ground ginger
Instructions:
1. In a lrg mixing bowl, beat cream cheese, marshmallow creme, lime juice,lime peel, and ginger until smooth.
2. Serve with fresh fruit, and refridgerate any leftovers.
Title: Chocolate-Coffee Tequila Cupcakes
Ingredients:
- 2 1/4 flour
- 1 white sugar
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 salt
- 1 low-fat buttermilk
- 1/4 coconut oil
- 2 lime juice
- 1/4 light brown sugar
- 1 black coffee
- 6 eggs
- 2 vanilla extract
- 2 coconut oil
- 1/2 confectioners' sugar
- 2 skim milk
- 6 vanilla bean paste
- 1 kosher salt
- 1/4 coconut flakes
- 1/2 limes
- 2
Instructions:
1. Preheat oven to 350°F Line cupcake pan with paper liners.
2. Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
3. In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine.
4. Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal.
5. Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes.
6. When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and lime zest and blend on low speed until desired consistency is reached. Blend in coconut flakes by hand.
7. Once cupcakes are completely cooled, top with frosting. Zest the lime peel onto the tops of the cupcakes before the frosting has a chance to set.
8. Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).
Title: Cherries in Snow
Ingredients:
- 1 1/4 Minute Rice
- 1 1/4 boiling water
- 3/8 salt
- 1/2 sugar
- 1/4 butter
- 1 1/2 plain gelatin
- 1 1/2 milk
- 3 milk
- 1/2 cherry pie filling
- 1 1/2
- 20
Instructions:
1. In a heavy pot pour the boiling water over the rice and salt. Bring to a boil. Remove from heat, cover and let stand until all the water is absorbed. Stir in 1 1/2 cups milk, sugar and butter and cook over very low heat for 15 minutes. Meanwhile, soften gelatin for 5 minutes in the 3 tablespoons milk. Add to cooked rice mixture, stirring until dissolved. Remove from heat, add almond extract and cool. Chill until it begins to set.
2. Fold in whipped cream and pour into a serving bowl. Chill thoroughly. Carefully spoon pie filling over top and chill again.
Title: The Best Homemade Caramel COrn
Ingredients:
- 2 butter
- 2 brown sugar
- 1/2 light corn syrup
- 1 kosher salt
- 1 baking soda
- 1
Instructions:
1. Preheat oven to 250. Pop kernels in air popper. Place popcorn in a large oven safe bowl. I had to use multiple pans and bowls to fit it all. Just divide up the caramel amongst the popcorn as best you can.
2. In a medium saucepan combine the butter, sugar, light corn syrup, and salt. Melt slowly over medium heat, stirring constantly. When mixture comes to a full boil, stir constantly to prevent burning for 5 minutes.
3. After caramel mixture boils for 5 minutes, remove from heat and add the baking soda. Mix in baking soda carefully as the mixture will expand when you add it. Pour caramel over popcorn and mix well to prevent burning for 5 minutes.
4. Place in glass oven-safe bowls or on parchment-lined baking sheets and cook the caramel corn for an hour, stirring every 15 minutes. Remove from oven and pour onto parchment-lined sheet trays immediately.
5. Personally, I cooked these in large lasagna type baking pans, and I didn't use any parchment paper. I stirred when it came out of the oven, and I broke it up but stirring in the pans worked just fine before putting into a serving dish.
Title: Pecan Pie Cake
Ingredients:
- 1 egg
- 1 butter
- 1/2 light corn syrup
- 1 1/2 eggs
- 3 dark brown sugar
- 1/2 vanilla
- 1 pecans
- 1 1/2
Instructions:
1. Combine cake mix, 1 egg, and melted butter together; set aside 2/3 cup of this batter.
2. Spread the rest into a greased and floured 9 by 13-inch baking pan and bake at 325 degrees Fahrenheit for 15 minutes until lightly browned.
3. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans.
4. Pour this filling on top of crust and cook for 50 to 60 minutes at 325 degrees Fahrenheit or until set.
Title: Marie's Magic Fruit Cobbler
Ingredients:
- 1/2 butter
- 1 1/2 baking powder
- 1 sugar
- 3/4 Splenda granular
- 1 milk
- 15 flour
Instructions:
1. Melt the butter in a 9"x15" pan.
2. Mix the baking powder, milk, flour and sugar together.
3. Pour on top of the melted butter, don't stir.
4. Pour the fruit on top of the batter, don't stir.
5. Bake at 350º F for 30 min or until light brown on top.
Title: Light Berry Mousse
Ingredients:
- 3/4 boiling water
- 1 sugar-free strawberry gelatin
- 1 fresh strawberries
- 1 1/2
- 3/4
Instructions:
1. (First I'd put some hot water in the blender to heat up the container, let stand for 5 minutes then pour out.).
2. In a blender, combine water and gelatin.
3. Cover and process until gelatin is dissolved.
4. Blend in ice cubes until partially melted.
5. Add strawberries; process well.
6. Pour into a bowl; fold in whipped topping. Chill for 2 hours.
Title: Lighter Southern Fig Bread
Ingredients:
- 2 figs
- 3 eggs
- 2 Splenda sugar substitute
- 1/2 sugar
- 3/4 applesauce
- 3 self-rising flour
- 2 baking soda
- 1 salt
- 1 clove
- 1 nutmeg
- 1 cinnamon
- 1/2 ginger
- 1/2 buttermilk
- 1 pecans
- walnuts
Instructions:
1. Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan). Preheat oven to 350 degrees.
2. Beat eggs; add sugars and beat well. Add the mashed figs and applesauce. (Be sure not to over mix).
3. Sift together flour, baking soda, salt, clove, nutmeg, cinnamon and ginger.
4. Add the flour mixture alternately with the buttermilk. Beat well.
5. Fold in the chopped pecans (walnuts) and pour into your baking pan(s). (Note: This pan or pans should be greased with vegetable oil or canola oil and lightly dusted with flour.).
6. Bake at 350 degrees or until toothpick comes out clean when inserted into the center of the bread/cake.
Title: Cappuccino Truffles
Ingredients:
- 12 butter
- 6 heavy cream
- 3 confectioners' sugar
- 1 1/2
Instructions:
1. In 2 quart glass container, microwave the first 4 ingredients on high power 1 to 1 1/2 minutes until almost melted; stir until smooth.
2. Freeze for 1 hour or until firm.
3. Shape tablespoons of mixture into balls,.
4. Roll in cocoa and confectioners' sugar.
5. Refrigerate until ready to serve.
Title: Almond-Orange Cookies
Ingredients:
- 5 all-purpose flour
- 2 salt
- 1/2 ground nutmeg
- 1 unsalted butter
- 8 powdered sugar
- 1 vanilla bean
- 1 orange zest
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Pulse almonds, flour, salt, and nutmeg in a food processor until fine crumbles form.
3. Cream butter and powdered sugar with a mixer on medium speed until light and fluffy. Beat in vanilla seed and orange zest, then almond mixture. Refrigerate for up to one hour.
4. Roll dough into 1/2" balls. Place on parchment-lines baking sheets, spacing cookies 1" apart. Bake until cookies are set and bottoms are light golden brown, 20-25 minutes.
5. Let cookies cool on sheets on wire racks. Cookies will keep, covered, for up to 5 days. Just before serving, roll cookies in powdered sugar.
Title: Mexican Fruit Salad
Ingredients:
- 1 beet
- 1 banana
- 2 oranges
- 2 apples
- 1 pineapple
- 1/2 lettuce leaf
- 1/4 pecan halves
- 1/4 dark rum
- 1/4 lemon juice
- honey
Instructions:
1. On serving platter, arrange beets and fruits on letuce leaves in decorative pattern.
2. Top with nuts.
3. Blend rum, lemon juice, and honey.
4. Pour over salad.
Title: Ginger Nuts
Ingredients:
- 125 butter
- 1 sugar
- 2 golden syrup
- 1 egg
- 2 flour
- 2 baking powder
- 1/2 bicarbonate of soda
- 3 ground ginger
Instructions:
1. Melt the butter, sugar and golden syrup over a low heat.
2. Remove from the heat and allow to cool slightly.
3. Add beaten egg and dry ingredients.
4. Mix well and leave in a cool place to harden.
5. Roll into small balls and place on a greased baking tray (they will expand so place accordingly).
6. Press down a little with the back of a fork.
7. Bake for 10-15 minutes in a moderate oven, around 180c.
Title: Sponge Cake
Ingredients:
- 1/2 margarine
- 1 granulated sugar
- 1 cinnamon
- 1 vanilla essence
- 4 eggs
- 3 baking powder
- 2 flour
Instructions:
1. In a large bowl, place margarine, sugar, cinnamon and essence and cream for about 15 minutes until fluffy.
2. Add eggs one at a time, then stir in the baking powder.
3. Fold in flour.
4. Pre heat oven to 350 degrees.
5. Grease an eight or nine inch cake pan and then dust lightly with a little flour.
6. Pour batter into pan and bake for 40 minutes or until middle springs back and the sides leave the pan. (a little trick insert a tooth pick into cake and if it comes out clean it is done).
7. Let cool thoroughly in pan and then remove.
Title: Oatmeal Refrigerator Cookies
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 1/2 salt
- 1 shortening
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 3
Instructions:
1. Sift together flour, soda, and salt.
2. Cream shortening; add sugars gradually; beat until light; add eggs and vanilla.
3. Blend together dry ingredients and shortening mixture.
4. Add oats.
5. Sharpe dought into rolls 2 inches in diameter. Wrap tightly in waxed paper and chill thoroughly.
6. May be frozen at this point.
7. Cut into 1/8 inch slices; bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 6-8 minutes.
8. Cool on racks.
Title: Truly Homemade Banana Pudding
Ingredients:
- 3 sugar
- 8 cornstarch
- 1 salt
- 8 milk
- 4 eggs
- 8 margarine
- 4 vanilla extract
- 6 bananas
- 1
Instructions:
1. In sauce pan, blend sugar, corn starch and salt.
2. Add milk and stir slowly over medium heat until thick and bubbly (this will take a while).
3. In small bowl, stir some of hot mixture into egg to avoid egg cooking into lumps.
4. Add back into mixture and stir for 2 more minutes.
5. Remove from heat.
6. Add margarine and vanilla.
7. Remove from heat and cool.
8. LAYERING:
9. Start with a layer of wafers, bananas, then pudding.
10. Continue, ending with pudding on top.
11. Crush some extra, if available, wafers on top.
12. Refrigerate at least 2 hours.
Title: Chocolate Fiber Muffins II
Ingredients:
- 2 whole wheat flour
- 3/4 Splenda granular
- 1 1/2 baking soda
- 1/2 baking powder
- 2 salt
- 1/2 skim milk
- 1 1/4 applesauce
- 2 yogurt
- 2 vanilla extract
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2. In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, applesauce and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
3. Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
4. Bake for 17 minutes, or until toothpick inserted in center comes out clean.
Title: Chocolate-Orange Tart with Almond Crust
Ingredients:
- 1 1/2 brown sugar
- 1/4 all-purpose flour
- 1/4 butter
- 1/4 margarine
- 3/4 brandy
- 1 orange marmalade
- 2
- 1
Instructions:
1. Combine almonds and brown sugar in a food processor or blender container.
2. Process or blend nut mixture one-third at a time until nuts are finely ground.
3. Transfer to a mixing bowl.
4. Stir in flour.
5. Add melted butter.
6. Stir until well mixed.
7. Press mixture evenly onto the bottom and 1 inch up the side of a 9 inch tart pan with removeable bottom or a 9 inch springform pan.
8. Bake ina 325 degree oven about 20 minutes or until golden brown and firm to the touch.
9. Cool crust on a wire rack.
10. While crust is cooling, bring whipping cream just to boiling, stirring occasionally.
11. Remove from heat.
12. Whisk in chocolate until smooth.
13. Whisk in liqueur or brandy if desired.
14. Cool for 30 minutes or until filling begins to thicken but is still pourable.
15. Spread marmalade onto bottom of crust.
16. Pour filling over marmalade.
17. Cover and chill for several hours or until filling is firm.
18. Before serving, remove side of pan.
19. Garnish with whipped cream and candied orange peel curls.
Title: Souflete de Bananas Carmen( Carmen's Baked Bananas With Raisins)
Ingredients:
- 1/2 vanilla extract
- 1/2 walnuts
- 1/2 pecans
- 6 raisins
- 4 bananas
- 2 dry white wine
- 2 sugar
- butter
Instructions:
1. Sprinkle extract over the nuts and toss in the raisins.
2. Peel bananas, cut in half lengthwise.
3. Arrange cut side up in a flat roaster.
4. Sprinkle with raisin mixture and add the wine.
5. Sprinkle with sugar and if desired dot it with butter.
6. Cover and heat the pan on medium flame for 5 minutes.
7. Reduce heat to low and cook for 10 more minutes.
8. Serve hot directly from the pan with whipped cream or ice cream.
9. I prefer it with ice cream!
Title: Caramel Bread Pudding
Ingredients:
- 3/4 brown sugar
- 1 egg
- 2 milk
- 1 1/2 vanilla
- 1
Instructions:
1. Pack sugar in a buttered casserole. Cut bread in small pieces, and place buttered side down on sugar.
2. Mix egg, milk and vanilla and pour over mixture.
3. Put in 350F oven and bake til nicely browned.
4. Serve with or without cream.
Title: Easy Lemon Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant lemon pudding
- 1 1/3 milk
- 2
- 1 1/2
- 8
Instructions:
1. Prepare cake mix as directed on package for 2 (9 in.) round cake layers. Cool completely.
2. Beat pudding mixes and milk with wire whisk 2 minute Immediately spread over tops of cakes layers.
3. Stack cake layers. Frost with whipped topping. Refrigerated.
4. Variation: add lemon zest and juice to cake mix and pudding. Top with lemon slices dipped in sugar.
Title: Microwave Romero (Norwegian Milk Pudding)
Ingredients:
- 1 butter
- 1 all-purpose flour
- 3 half-and-half cream
- 1 sugar
- 1/4 salt
- 3/4
Instructions:
1. Melt butter in a large microwave-safe bowl.
2. Stir in the flour with a wire whisk. Cook in microwave until mixture bubbles; then cook 30 seconds longer.
3. Heat half & half and milk together. Slowly add to flour mixture; stir with wire whisk.
4. Cook in microwave until mixture begins to boil, about 2 minutes.
5. Remove from microwave and stir in sugar and salt.
6. Microwave 30 seconds longer.
7. Add more hot milk if necessary to reach desired consistency.
8. Serve warm with melted butter, cinnamon and sugar, if desired.
Title: Mystery Pudding Dessert
Ingredients:
- 1 1/2 unsalted butter
- 3/4 all-purpose flour
- 1 1/2 cream cheese
- 8 powdered sugar
- 1 Cool Whip
- 1 vanilla instant pudding mix
- 1 milk
- 1 3/4 instant chocolate pudding mix
- 1 milk
- 1 3/4
Instructions:
1. Preheat the oven to 350°F.
2. Mix together the nuts, butter & flour, blending well, then press the mixture in the bottom of a 13x9" baking dish.
3. Bake for 20 minutes, until golden brown, then remove from oven and allow to cool to room temperature.
4. When the crust has cooled, beat together cream cheese and powdered sugar. Then add about 1 cup of the Cool Whip, mixing well.
5. Carefully spread this cream cheese mixture over the cooled crust.
6. Whisk together vanilla pudding mix and 1 3/4 cups of milk, blending well.
7. Carefully spread it over the cream cheese layer, and let it set, several minutes.
8. When vanilla pudding is set, whisk together chocolate pudding mix and 1 3/4 cups of milk, blending well.
9. Carefully spread this chocolate mixture over the vanilla pudding layer and let it set, several minutes.
10. Spread remaining Cool Whip over chocolate pudding and refrigerate.
Title: Champagne Fruit
Ingredients:
- 1/4 strawberry
- 1/4 melon ball
- 1/4 pineapple
- 1 honey
- 1/16 ginger
- 1/16
Instructions:
1. Combine fruit in bowl.
2. In measuring cup, mix together orange juice, honey, champagne and ginger.
3. Pour over fruit.
4. Marinate for a couple hours.
5. Stir to coat.
Title: Mexican Wedding Cookies (Polvorones)
Ingredients:
- 1 powdered sugar
- 2 vanilla extract
- 2 baking soda
- 2 salt
- 1/2 walnuts
- 1/8
- 2
Instructions:
1. HEAT oven to 350°F.
2. COMBINE shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended.
3. COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 1 / 2 inches apart.
4. BAKE 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.
Title: Goldy Bear's Honey Gingersnaps
Ingredients:
- 1/2 honey
- 8 butter
- 1/2 sugar
- 1 egg
- 2 flour
- 2 baking soda
- 1/2 salt
- 1 ground ginger
- 1 cinnamon
- 1/2 ground cloves
Instructions:
1. Set oven temp to 375°F
2. Cream honey, butter, sugar and egg.
3. Sift together and the flour, soda, salt, and spices.
4. Chill one hour.
5. Roll level tablespoons of dough into balls and place 2 inches apart on greased cookie sheet.
6. Bake 10 to 12 minutes.
Title: Ricotta Cookies
Ingredients:
- 1 ricotta cheese
- 2 eggs
- 1 granulated sugar
- 1 butter
- 4 baking powder
- 1 all-purpose flour
- 4 icing sugar
Instructions:
1. Preheat the oven to 350°F.
2. Combine ricotta cheese eggs and the sugar, set aside.
3. Combine butter, baking power, vanillina and the flour. Once smooth, add the cheese mixture, and blend just until combined.
4. Form a ball, separate the ball into 6 smaller balls. Roll out into a circle then cut into triangular shapes (like pizza slices). Add a small amount of jam to the wide part of the triangle, then roll up towards the point.
5. Bake for approximately 12 - 15 minutes, do not overcook. Once cool, sprinkle icing sugar.
Title: Chocolate Coconut Cream Cake
Ingredients:
- 1 german chocolate cake mix with pudding
- 1 cream of coconut
- 1 sour cream
- 1/4 eggs
- 3 German chocolate
- 4 cream cheese
- 1 milk
- 1 vanilla extract
- 1 powdered sugar
- 4 sweetened flaked coconut
- 1
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees.
2. Grease and flour a 9x13" cake pan.
3. In a large mixing bowl, place the cake mix, cream of coconut, sour cream, oil, and eggs. Mix with an electric mixer on low for 1 minute.
4. Stop the mixer and scrape down the sides of the bowl. Increasing the mixer speed to medium, mix for 2 more minutes, until the batter is well blended.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake the cake for 40 minutes. It's done when it springs back when lightly pressed with your finger. It might need up to 5 more minutes, depending on your oven.
7. Remove the pan from the oven and cool, in the pan, on a wire rack.
8. Prepare the frosting:.
9. Place the chocolate in a small glass bowl in the microwave, and melt on high power for 90 seconds. Stir until all the chocolate has melted. Set aside.
10. Place the cream cheese in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Add the melted chocolate, and blend with the mixer on low for another 30 seconds or so, until the chocolate is incorporated.
11. Add the milk, vanilla, and 3 ½ cups of the powdered sugar. Blend on low speed for 30 seconds. Add up to ½ cup more sugar as needed to make the frosting a spreadable consistency. Mix on medium speed for 1 more minute, until the frosting is fluffy.
12. Spread frosting on cooled cake.
13. Sprinkle the coconut on top.
Title: Brown Sugar and Rum-Glazed Pineapple With Coconut (Cook's Illust
Ingredients:
- 4 unsalted butter
- 1/4 dark rum
- 1/2 dark brown sugar
- 1 pineapple
- 1/2 sweetened flaked coconut
Instructions:
1. Toast coconut by putting it on a baking sheet and baking at 350 degrees. Stir once or twice. It takes 6-8 minutes.; Let it cool.
2. Melt butter in a large nonstick skillet over medium high heat. Add rum, then sprinkile the brown sugar evenly over mixture. Cook until slightly thickened, about 1 minute.
3. Lay the spears in the pan. Lower heat to medium low. Cook until deep golden and slightly browned on both sides, about 8 minutes. Transfer the pineapple spears to a serving platter.
4. Return thhe pan with glaze to medium-high. Simmer until thickened, about 1 minute. Pour the glaze over the pineapple. Sprinkle with coconut before serving.
Title: Margarita Cupcakes
Ingredients:
- 1 lime zest
- 1 fresh lime juice
- 3 lime zest
- 2 strawberry
- 1 lime twist
- 1
- 2
Instructions:
1. Line the cups of a 12-cavity muffin pan with liners. Preheat oven to 350 degree F.
2. In a large bowl combine the cake mix, thawed margarita mix, egg whites and vegetable oil with a mixer and beat until well blended. Stir in the lime zest.
3. Fill muffin cups 2/3s full; you will use half the batter. Bake 22-24 minutes. Remove when a toothpick inserted in center comes out clean. Remove from oven and cool 5-8 minutes. Remove from pan and complete cooling.
4. Line the cups of the muffin pan again with liners. Repeat filling the liners with remaining batter. Bake and cool as above.
5. To make the icing: prepare icing mix according to package directions, stirring in the lime juice and zest.