lumicero/recipes-ing2inst huggingface dataset:
Title: Tuscan Almond Cookies
Ingredients:
- 8 2/3 all-purpose flour
- 8 eggs
- 5 baking soda
- 1/2 salt
- 1
- 8
Instructions:
1. Preheat the oven to 300°F
2. Heap the flour in a mound on a pastry board. Make a well in the center and add the eggs, sugar, baking soda and a punch of salt. Knead briefly. Add the almonds and knead again to mix thoroughly.
3. Roll the dough into lengths about 1 1/2 inches in diameter (2-inches long). Flatten slightly. Arrange the cookies on a buttered and floured baking sheet.
4. Bake in the oven for 7-8 minutes, or until golden. Remove from the oven, cut into diagonal slices about 3/8 - inch thick. Return to the oven to finish cooking until perfectly browned, about 7-10 minutes.
Title: Marry Me Cookies
Ingredients:
- 1 butter
- 1 1/4 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 flour
- 2 rolled oats
- 1
Instructions:
1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
2. Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
4. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
5. Stir in the white chocolate chips, chocolate chips and pecans.
6. Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired tuck extra chips and pecans over tops of dough mounds for a lovely appearance.
7. Chill, on sheet pan for 30 minutes.
8. Preheat the oven to 325?F. Remove the cookies from the refrigerator and bake for 14-18 minutes, or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.
Title: Chewy Gingerbread Molasses Cookies
Ingredients:
- 1 margarine
- 1 sugar
- 1 molasses
- 1/4 water
- 5 flour
- 1 1/2 baking soda
- 1 ginger
- 1 cinnamon
- 1 allspice
Instructions:
1. Place margarine in large mixing bowl; soften it in a microwave for a few seconds.
2. Cream sugar and margarine; add molasses and water.
3. Combine flour, baking soda, ginger, cinnamon, and allspice.
4. Add to the mixing bowl; mix together.
5. Let dough cool, covered, in freezer for at least one hour.
6. Preheat oven to 325 degrees Fahrenheit.
7. Roll out dough; cut out with cookie cutters.
8. If the cookies are thin, bake for 6 minutes.
9. If cookies are thick, bake for 8 minutes.
10. Cookies will appear slightly underbaked but that's what makes them taste so good and chewy!
11. Cool cookies on a wire rack.
12. These cookies stand their own without frosting, but if you want to frost them, mix a cup of powdered sugar with a little water to make frosting. Draw a few accent lines or dots on the cookies.
Title: Lila's Sugar Cookies
Ingredients:
- 1/2 white sugar
- 1/2 butter
- 1/2 powdered sugar
- 1/2 flour
- 2 1/4 baking soda
- 1/2 cream of tartar
- 1/2 egg
- 1 vanilla
- 1 1/2
Instructions:
1. Cream the white sugar, butter, powdered sugar, and crisco. Add in egg and vanilla.
2. Add in flour, baking soda, and cream tartar.
3. Roll into balls. Place on pan and press with glass coated with sugar.
4. Bake 350 to 375 for 10 minutes.
Title: Strawberry Frosting
Ingredients:
- 2 sugar
- 1 water
- 3 strawberry Jell-O gelatin dessert
- 3/4 cream of tartar
- 1/4 salt
- 2 vanilla
- 1
Instructions:
1. Cook sugar, water, strawberry Jell-O powder, cream of tartar and dash salt together to boiling point and sugar is dissolved.
2. Add slowly, while beating, to unbeaten egg whites in a thin stream.
3. Beat continuously until stiff peaks are formed.
4. Add vanilla.
Title: Butterscotch Pots De Creme
Ingredients:
- 1 1/2 heavy cream
- 6 dark muscovado sugar
- 1/4 salt
- 6 water
- 2 demerara sugar
- 4 vanilla
- 1/2
Instructions:
1. Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300°F.
2. Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
3. Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
4. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
5. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
6. Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
7. Pour custard through a fine-mesh sieve into a 1-quart glass measure.
8. Skim off any foam with a spoon.
9. Divide custard among ramekins.
10. Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
11. Transfer ramekins to a rack with tongs and cool to warm or room temperature.
12. Pots de crème will continue to set as they cool.
13. Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
Title: Creamsicle Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 instant vanilla pudding
- 1 1/3 milk
- 1 vanilla
- 1 Cool Whip
- 1
- 2
- 1
Instructions:
1. Mix cake and bake as directed on box, adding 1 teaspoon of orange flavoring.
2. Make orange Jello, using 1/2 of the water called for.
3. Make holes in hot cake with handle of wooden spoon.
4. Pour Jello over cake and cool.
5. Mix pudding with milk, vanilla and 1 teaspoon of orange flavoring.
6. Mix pudding mixture with Cool Whip and spread on cake.
7. Refrigerate.
Title: Blueberry Crisp
Ingredients:
- 4 blueberries
- 1 1/2 granola cereal
- 1/3 coconut
- 2 butter
- 1/4 sugar
- 1 lemon juice
- 1/4 ground cinnamon
Instructions:
1. Mix granola, coconut, butter. Set aside. Mix sugar, blueberries, lemon juice, and cinnamon.
2. Put filling in ungreased baking dish. Sprinkle topping on the filling. Bake 375 for 30-40 minutes.
3. Serve warm.
Title: Chocolate Cupcakes Filled With Peanut Butter Cups
Ingredients:
- 7 butter
- 3/4 margarine
- 1 vanilla extract
- 1 1/3 granulated sugar
- 4 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 12
Instructions:
1. Preheat oven to 350°F.
2. Line muffin pan with baking cups.
3. Melt chocolate and butter together.
4. stir in vanilla extract.
5. In a separate bowl combine sugar, unbeaten eggs, flour, baking powder and salt.
6. Stir in chocolate mixture.
7. Fill muffin cups half full.
8. place peanut butter cup in center of each and top with remaining batter.
9. Bake 20-25 minutes or until a wooden pick inserted in the center comes out clean.
Title: Pastelitode De Queso: Cuban Puff Pastry With Cream Cheese
Ingredients:
- 5 flour
- 1 1/2 water
- 4 salt
- 1 1/2 margarine
- 2 1/2 sugar
- 1 cream cheese
- 13 1/4 milk
Instructions:
1. Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.
2. Preheat the oven to 350 degrees F.
3. Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.
4. Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.
Title: Banana Pudding
Ingredients:
- 6 bananas
- 3 butter
- 1 margarine
- 1 sugar
- 3 sweetened flaked coconut
- 2
Instructions:
1. Preheat oven to 325.
2. In medium mixing bowl, use mixing spoon or electric mixer to mix bananas, melted butter or margarine, orange juice, and sugar.
3. Using whisk or rubber spatula, carefully fold in stiffly beaten egg whites. Transfer mixture to buttered or nonstick casserole or baking pan.
4. Bake in oven for about 40 minutes, or until puffy and golden brown.
5. Remove from oven and sprinkle top with shredded coconut.
6. Serve immediately right from the casserole or baking pan.
Title: Pineapple With Ginger and Chilli
Ingredients:
- 1 fresh ripe pineapple
- 40 fresh ginger
- 1/2 red chile
Instructions:
1. Peel, core and cube the pineapple.
2. Peel the ginger and grate into the pineapple. Discard the fibrous bits.
3. Add the chopped chilli.
4. Cover and marinate in the fridge overnight.
5. Bring to room temperature to serve. Cold destroys the flavour so this is an important step.
6. Variations:.
7. Add kirsch or a liqueur of your choice.
8. Substitute 1 tablespoon of fresh chopped mint for the chilli.
9. =========================================.
10. Directions for chopping up pineapple:.
11. Chop the leaves off the top and take a slice off the bottom of the pineapple so that it can stand up.
12. Slice off the skin starting at the top and taking 1 inch wide slices to the bottom. This will leave the flower buds (the spiky brown bits) but not remove too much of the sweetest flesh which is near the skin.
13. Lay the pineapple on its side and you will notice that the flower buds are in a spiral pattern around the pineapple.
14. Cut out the buds with a v-groove, following the diagonal pattern of the buds. Make a shallow cut one side and then complete the v-groove by cutting the other side. A flick with the knife will remove the buds without too much of the flesh.
15. Once all the buds have been cut out, slice the pineapple into 1-2cm slices.
16. Take a slice and, holding it over a bowl to catch all the juice, make two cuts into the slice from the edge to the core, about 1-2cm apart.
17. Snap out the wedge from the core. It will break naturally at the edge of the tough bit, a bit like snapping the ends off asparagus.
18. Continue cutting wedges and snapping them from the core until all you are left with is the core. The cook gets to suck on the cores!
19. Repeat for the other slices.
20. All the pineapple in the bowl will be succulent, juicy and ready to pop in your mouth – or your lover’s mouth, if this a romantic dinner for two. ;).
Title: Dayton Art Museum Sugar Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 confectioners' sugar
- 1 eggs
- 2 flour
- 4 1/4 baking soda
- 1 salt
- 1 cream of tartar
- 1 vanilla
- 1 1/2
Instructions:
1. Cream butter, oil, and sugars. Add eggs and vanilla.
2. Whisk together dry ingredients. Add to wet ingredients and mix just until fully combined. Form into a disc, wrap tightly in plastic and refrigerate overnight.
3. Roll cookies out to about 1/4" thick. Cut into desired shapes. Bake on ungreased cookie sheets at 350 F for 10-12 minutes.
Title: Banana Fruit Salad
Ingredients:
- 1 banana
- 1 lemon juice
- 1 icing sugar
- 2
- 1
Instructions:
1. Serve the fruit into 2-4 bowls.
2. Beat the egg white (if using) until foamy and then add the bananas, lemon juice, icing sugar until it forms stiff peaks and use this mixture to top the fruit.
3. I just beat the bananas, sugar and lemon juice and top over the fruit.
Title: Velvety Lime Squares
Ingredients:
- 3 sweetened coconut
- 2 butter
- 2 sugar
- 2 boiling water
- 2 frozen limeade concentrate
- 6 vanilla ice cream
- 6 salt
- 3
- 1/8
- 3
Instructions:
1. spread 1/2 cup of coconut on baking sheet -- toast in a preheated 375* oven for 5 minutes or till light golden.set aside.
2. combine remaining coconut, vanilla wafer crumbs, butter and sugar.press into a 11x7" baking pan.
3. bake at 375* for 6-7 minutes.cool --
4. dissolve gelatin in boiling water, add limeade concentrate, slightly thawed, ice cream, salt and food coloring -- stirring till smooth --
5. pour into crust and sprinkle with toasted coconut --
6. cover tightly and freeze.
7. let stand at room temperature for 20 minutes before serving --
8. cut into squares and serve.
Title: Canned Fruit Pie Filling or Canned Dessert Filling
Ingredients:
- 3 -4 blackberries
- 2 1/2 - 3 huckleberries
- 3 sugar
- 3 -4 water
- 2 apples
- 1 lemon juice
- 3 -4 salt
- 2 frozen rhubarb
- 1 fresh rhubarb
- 1/2 dry tapioca
- cornstarch
- cold water
Instructions:
1. In large stockpot, add berries. With a potato masher,mash down a few times in the pot to release the juice. Add sugar and water.
2. Turn heat on low and stir until sugar is dissolved.
3. Peel and slice apples. Put in a ziplock bag with lemon juice and salt. Shake, Shake, Shake.
4. Add rhubarb to the stock pot, mix well and then add the apple mixture. Stir.
5. Add instant tapioca. Do not use whole Tapioca.
6. Wash pint jars and place in 9x13 pan upside down and add hot water to pan. Heat oven to 250°.
7. Fill hot water bath canner with hot water.
8. Cover and start the water to boil.
9. Increase heat to medium for the stockpot, stir and cook about 15 minutes.
10. Add 1 cup cold water. Stir.
11. In bowl, add cold water and cornstarch, stir to dissolve and then stir in hot filling. Stir and cook until thickened and glossy. Pull off the heat.
12. Fill jars, leaving 1 1/2 inch head space.
13. Stick knife down the side of the jar to eliminate any air pockets. Wipe rim of jars.
14. With hot clean damp cloth. Put hot seal on each jar and screw on ring.
15. Place filled jars in canning rack, lower into boiling water. Cover. When water starts a rolling boil over the top of lids start to time, 20 minutes. Raise rack, place jars on toweled surface. Be careful.
16. Jars are hot and you don't want to click them against each other.
17. Note: You may add sugar to taste. This recipe is slightly tart because the family likes it this way.
18. Variations of the Pie Filling after Canning:
19. Open one jar and add 1 cup sour cream. Serve cold or place in pie crust and bake.
20. Open one jar and add 8 oz. cream cheese and mix well. Serve cold with cool whip or fill pie crust and bake.
21. Use a cup or two from a canned jar and use as a swirl filling in bundt cake batter.
22. Use as a filling between baked cake layers.
Title: Crock Pot Baked Apples With Fruit
Ingredients:
- 10 apples
- 1/2 candied walnuts
- 1/2 apple cider
- 3 sugar
- 2 cinnamon
- 2 vanilla
- 1 nutmeg
- 1/2
Instructions:
1. In a crock pot, mix the apple cider and vanilla.
2. Mix the candied walnuts and dried fruit together.
3. Stuff the centers of the apples with the candied walnuts and fruit mixture.
4. Place into crock pot, double layered if necessary.
5. Sprinkle the apples with the cinnamon, sugar and nutmeg.
6. Cook in the crock pot for 6 hours on low. Serve warm with vanilla ice cream.
Title: Blueberry Fool
Ingredients:
- 1 blueberries
- 1/4 water
- 2 maple syrup
- 1 brown sugar
- 1 mint
- 1 granulated sugar
- 2 salt
- 1/8 blueberries
- 1/2 mint
- 1
Instructions:
1. In a medium saucepan, combine blueberries,water, maple syrup and herbs.
2. Bring to a simmer over high heat, stirring constantly until the liquid has thickened and berries have popped, about 3-5 minutes.
3. Remove from heat and transfer into a heat-proof bowl or measuring cup and purée using an immersion blender. You can also transfer into a standing blender and purée until smooth.
4. Refrigerate until completely chilled.
5. Make Berry Cream.
6. Whip cream, sugar and salt in a standing mixer or large bowl until stiff peaks form and it starts to look a little lumpy (this is generally considered "over-whipped").
7. Pour in 1/2 cup of chilled bb syrup (reserve remainder for the assembly), and whip on high to incorporate.
8. Using a rubber spatula, scrape down the bowl, then whisk one more time to assure that streaks don't remain.
9. Assemble.
10. Distribute the remaining berries between 4 serving bowls or glasses.
11. Dollop the berry cream over top of each, and drizzle with remaining berry syrup. Finish with an herb garnish. Serve cold.
12. Note: the syrup can be refrigerated in an airtight container for a week, and the berry cream can be made and refrigerated for up to 24 hours. You can assemble the fools ahead of time in the serving vessels minus the syrup and garnish, covered in plastic wrap and refrigerated for up to 24 hours.
Title: Chocolate Chip Idaho Potato Poppers
Ingredients:
- 1 1/3 flour
- 2/3 sugar
- 2/3 baking powder
- 2 ground cinnamon
- 1/2 salt
- 1/4 skim milk
- 1/2 vanilla extract
- 2
- 1/4
Instructions:
1. Preheat oven to 375. Coat the cups of 2 mini muffin pans (24 cups) with cooking spray.
2. In a large bowl, stir together the flour, potato flakes, sugar, baking powder, cinnamon and salt until mixed. Stir in the milk, egg whites, oil and vanilla extract until blended. Add the chocolate chips and mix well.
3. Spoon the batter into the muffin cups, filling them about 3/4 full. Bake 14-17 minutes or until golden in color and a toothpick inserted in the center comes out clean. Loosen the edges of each muffin with a knife, and transfer them to a wire rack to cool completely.
Title: Rhubarb Upside Down Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 3 flour
- 4 baking powder
- 1 milk
- 1 vanilla
- 1 salt
- 4 rhubarb
- 1/2 sugar
- 1 strawberry Jell-O gelatin dessert
- 1/4 flour
- 1/2 sugar
- 3 butter
Instructions:
1. Mix all cake ingredients and spread into a greased 9X13 pan.
2. Mix all the fruit filling ingredients and spread over cake batter.
3. Mix all streusel topping ingredients and sprinkle on fruit.
4. Bake this cake at 375F for 35 to 40 minutes making sure the streusel topping is nicely browned.
Title: The Best Oatmeal Cookies I've Found!
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 light brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 flaked coconut
- 3 1/2
- 12
Instructions:
1. Preheat over to 375°.
2. Combine flour, baking soda, and salt; set aside.
3. In a large bowl cream butter, sugars, eggs and vanilla until light and fluffy.
4. At low speed beat in flour mixture.
5. Stir in oats and coconut until well blended. Add chips if desired.
6. Drop by slightly rounded teaspoons 2" apart.
7. Bake until just turning golden brown around edges, roughly 10-12 minutes.
Title: Matcha Green Tea Frosting
Ingredients:
- 1 butter
- 8 cream cheese
- 3 powdered sugar
- 2
Instructions:
1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 3 cups of powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
4. Taste. Add more matcha if desired (some matcha powder is stronger then others) and more powdered sugar if its not thick enough.
Title: Kitty's Orange Cake
Ingredients:
- 18 orange zest
- 3 eggs
- 1 chocolate chips
- 1 butter
- 1/2
- 1
- 4
- 1
- 2
- 1
- 2
Instructions:
1. Grease and flour Bundt pan. I use Bakers Joy spray.
2. Dump the cake mix in a large mixing bowl.
3. Mix in orange Jell-O powder.
4. Add the orange juice, orange extract, oil and orange zest.
5. Mix all ingredients together until they are well blended.
6. Add eggs one at a time, mixing after each addition.
7. Beat for 2 minutes on medium speed with electric mixer.
8. Fold in mini chips by hand.
9. Pour cake batter into pan.
10. Bake cake for 45-55 minutes or until side of cake separates from side of pan.
11. Cool on a rack for 20-25 minutes.
12. Loosen the outside edges and middle edges of cake and turn cake onto rack.
13. Let cake cool completely on rack.
14. Frostng:
15. put butter in bottom of a 2 cup microwave safe bowl.
16. Add the semi sweet morsels.
17. Heat on high for 1 minute.
18. Stir to make sure morsels are melted;repeat at 15 second intervals until they are melted.
19. Add the orange extract and stir in: add the orange juice one teaspoon at a time, stir after each addition.
20. Pour frosting over the ridge of the cake, letting it run down the sides of the cake.
Title: Fruit Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 1/2 sugar
- 1 cream cheese
- 4 eggs
- 2 1/2 flour
- 1 1/2 baking powder
- 1 maraschino cherry
- 1 dates
- 1 raisins
- 1 pineapple chunk
- 1
Instructions:
1. Combine butter, margarine, sugar, cream cheesem, and eggs. Add flour and baking powder. Mix well.
2. Add 1 cup of each; maraschino cherries, dates, raisins, nuts, pineapple wedges (candied) and fruit cake mix.
3. Grease and flour bundt pan. Bake at 325F for 1 1/2 hours.
Title: German Chocolate Tres Leches
Ingredients:
- 16 sweetened condensed milk
- 1 evaporated milk
- 1 heavy whipping cream
- 1 1/2 rum
- 1/4 confectioners' sugar
- 3 flaked coconut
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack.
2. Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 inches apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
3. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.
Title: Cherry Rhubarb Pie
Ingredients:
- 2 rhubarb
- 1 cherry pie filling
- 3/4 white sugar
- 2 1/2 quick-cooking tapioca
- 1 white sugar
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Combine the rhubarb, cherry pie filling, sugar and tapioca in a large bowl. Let stand for 15 minutes.
3. Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk and sprinkle on sugar.
4. Bake for 40-45 minutes or until bubbly and golden.
Title: Cocoa Fudge Frosting
Ingredients:
- 1/2 butter
- 1/2 dark chocolate
- 3 sour cream
- 1 1/2 creamy peanut butter
- 1 powdered sugar
- 2 vanilla
- 1 irish cream
- 1/4 heavy cream
- 1
Instructions:
1. put chocolate chips,butter, peanut butter, and sour cream in pan and melt. once melted stir and transfer to a bowl.
2. with a hand mixer, mix in cocoa and sugar. mix for 1 -2 min ( at this point it becomes crumbly,, and looks oily,,,,, dont worry it comes together.)
3. add vanilla and irish cream, mix well.
4. add heavy cream a little at a time while mixing ( this is when it transforms into a very smooth fudgy frosting.) beat til desired consistency.
Title: Smaller Collar Diet Dog Bones
Ingredients:
- 1 beef broth
- 1/4 skim milk
- 1 margarine
- 1/2 reduced-fat cheddar cheese
- 3 1/2 whole wheat flour
Instructions:
1. Preheat oven to 350*F.
2. Mix shredded cheddar cheese with flour.
3. Add skim milk, margarine, and beef broth.
4. Knead dough until firm, and roll to 1/4" thickness.
5. Stamp out with cookie cutter of choice.
6. Place on an ungreased cookie sheet
7. Bake for 30 minutes.
8. Cool on wire rack.
9. Store in airtight container.
Title: Easy and Light Pumpkin Souffle
Ingredients:
- 3 pumpkin
- 1 brown sugar
- 1/4 artificial sweetener
- 3 cinnamon
- 1 nutmeg
- 1 milk
- 1/2
Instructions:
1. Preheat oven to 380 °F.
2. Beat egg whites in medium bowl until stiff. Set aside.
3. Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
4. Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
5. Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
6. Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
7. Place cups on baking tray and put into oven.
8. Bake for 30-45 minutes
9. DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
10. Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.