lumicero/recipes-ing2inst huggingface dataset:
Title: Fruitcake Slices
Ingredients:
- 1 butter
- 1 margarine
- 1 powdered sugar
- 1 egg
- 1 1/2 vanilla extract
- 1/2 walnuts
- 2 1/2 flour
- 3/4 - 1 coconut
Instructions:
1. Beat butter in large bowl with electric mixer at medium speed until smooth. Add powdered sugar; beat until well blended. Add egg and vanilla; beat until well blended.
2. Combine candied fruit and walnuts in medium bowl. Stir 1/4 cup flour into fruit mixture. Add remaining 2 1/4 cups flour to butter mixture; beat at low speed until blended. Stir in fruit mixture with spoon.
3. Shape dough into 2 logs, each about 2 inches in diameter and 5 1/2 inches long. Spread coconut evenly on sheet of waxed paper. Roll logs in coconut, coating evenly. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or overnight, or freeze up to 1 month (let frozen logs stand at room temperature about 10 minutes before slicing and baking).
4. Preheat oven to 350 degrees. Grease cookie sheets. Cut logs into 1/4 inch thick slices; place 1 inch apart on cookie sheets.
5. Bake 13 to 15 minutes or until edges are golden brown. Transfer to wire racks to cool.
Title: Double Almond Chocolate Chip Cookies
Ingredients:
- 2 1/2 sea salt
- 1/2 baking soda
- 1/2 vanilla extract
- 1/2
- 1
- 1/2
Instructions:
1. In a large bowl, combine almond flour, salt and baking soda.
2. In a medium bowl combine grapeseed oil, agave and vanilla.
3. Stir wet ingredients into the almond flour mixture until thoroughly combined.
4. Fold in chocolate chips and almond slices.
5. Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten.
6. Bake at 350 for 7 to 10 minutes, until lightly golden.
7. Cool cookies on the baking sheets for 20 minutes, then serve.
Title: Slow Cooker Turtle Upside-Down Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 unsalted butter
- 3 sweetened condensed milk
- 6 pecan halves
- 1
- 1/2
- 1
Instructions:
1. Spray the inside of a slow cooker with cooking spray. Line the inside with foil, then spray the foil.
2. In a large bowl, beat together cake mix, water, oil, eggs, butter and 1/3 can of sweetened condensed milk on low speed 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
3. Pour half of the cake batter into the bottom of prepared slow cooker. Cover and turn on HIGH. Bake 1 1/2 hours or until cake is just set.
4. In a medium bowl, combine caramel bits and another 1/3 can of sweetened condensed milk. Microwave for 2 to 3 minutes, then stir to melt caramel bits. Pour about 2/3 of the caramel mixture on top of the cake in the slow cooker, then pour remaining cake batter on top. Cover and cook on HIGH another 1 to 1 1/2 hours, or until a toothpick inserted in the top cake comes out mostly clean.
5. Remove stoneware insert and transfer to a cooling rack; cool cake 15 minutes in insert.
6. Carefully lift cake from the insert using foil as handles and place on cooling rack. Carefully remove foil from sides of cake.
7. Place a serving plate upside-down on top of cake. Carefully and quickly invert cake onto serving plate. Cool completely.
8. Frost the top of fully cooled cake, then drizzle caramel sauce on top. Sprinkle top with pecans.
Title: Apple Noodle Kugel
Ingredients:
- 6 eggs
- 3 1/2 sour cream
- 1/2 - 1 butter
- 2 margarine
- 1 vanilla extract
- 1 lemon juice
- 1 sugar
- 4 golden raisin
- 1 apples
- cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Mix all ingredients together in a very large bowl.
4. Spread into pan.
5. Sprinkle top with cinnamon and bake 1 hour to 1 hour and 20 minutes, or until golden brown.
6. Let cool before cutting into squares.
7. Can be served cold or at room temperature.
Title: Fresh Berries With Ricotta Cream
Ingredients:
- 1 strawberry
- 1/4 low-fat ricotta cheese
- 2 lemon zest
- 2 maple syrup
- 1/4 vanilla extract
- 1 cinnamon
- 1 fresh strawberries
- 1 mint sprigs
- 4
Instructions:
1. Purée strawberries with apple juice in a blender until smooth.
2. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses.
3. Combine ricotta cream ingredients in a blender or food processor.
4. Process until mixture is smooth, about 30 seconds.
5. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices.
6. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.
Title: Tomato Soup Spice Cake
Ingredients:
- 2 flour
- 1 sugar
- 3 butter
- 1 salt
- 1/2 cinnamon
- 1 nutmeg
- 1/2 ground cloves
- 1/2 baking soda
- 1 pecans
- 1 walnuts
- 1 raisins
Instructions:
1. Preheat oven to 350 degrees (Fahrenheit).
2. Cream together butter and sugar.
3. Sift dry ingredients together.Add about 1/3 of the flour mixture to the butter mixture, then 1/2 of the soup and stir until smooth after each addition.Repeat with 1/3 of the flour mixture, rest of the tomato soup, and remaining flour mixture.
4. Fold in the nuts and raisins and pour into a greased Bundt or tube pan and bake for about 45 minutes.
5. Frost with white icing if desired.
Title: Weight Watchers "pink Fluff"
Ingredients:
- 20 light cherry pie filling
- 6 Cool Whip Free
- 8 fat-free sugar-free white chocolate pudding mix
- 1
Instructions:
1. Mix the pudding directly from the envelope with.
2. the cool whip.
3. Empty pineapple w/juice into the cherry pie filling.
4. Combine the cool whip with the pie filing and chill.
5. Note: servings are a guess.
Title: Cookie Dough
Ingredients:
- 1 butter
- 2 vanilla extract
- 2 all-purpose flour
- 1 water
- 1 brown sugar
- 1 1/2 salt
- 1/2
Instructions:
1. Cream butter and sugar together.
2. Add remaining ingredients and mix well by hand.
3. Roll into bite-size balls.
4. Freeze until firm, about 45 minutes.
5. Store in a plastic zip-type bag in the freezer.
6. Let stand at room temperature 5 minutes before eating.
Title: Almond Butter Frosting
Ingredients:
- 1/4 butter
- 2 evaporated milk
- 2 confectioners' sugar
- 1/2
Instructions:
1. Melt butter and stir into 1/2 of the sugar.
2. Add milk, extract and the rest of the sugar and beat until smooth.
3. Stir in or top with almonds.
Title: Lemon Charlotte Mousse
Ingredients:
- 1 ladyfingers
- 1 cream cheese
- 1 lemon
- 2 boiling water
- 1 1/4 Cool Whip Topping
- 2 fresh raspberry
- 1 raspberry Jell-O gelatin
- 1/2 boiling water
- 1
Instructions:
1. Line inside rim of greased 9 inch springform pan with ladyfingers, set aside.
2. Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended.
3. Dissolve jelly powder in boiling water.
4. Add ice cubes, stirring until slightly thickened.
5. Add jelly slowly to cream cheese mixture while beating on low speed.
6. Increase speed and beat just until well blended.
7. Fold in topping.
8. Pour into prepared pan, arrange raspberries on top and chill.
9. Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened.
10. Immediately spoon over cake.
11. Chill at least 4 hours.
Title: Simple Low-Calorie White Cake
Ingredients:
- 1 Splenda sugar substitute
- 1/4 butter
- 1/2 unsweetened applesauce
- 4 vanilla
- 2 all-purpose flour
- 1 1/2 baking powder
- 2 water
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the Splenda and butter. Add applesauce. Beat in the egg whites, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the water until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 20 to 30 minutes in the preheated oven. For cupcakes, bake 15 to 20 minutes. Cake is done when it springs back to the touch.
Title: Vegan Peach Slump
Ingredients:
- 4 light brown sugar
- 1 cinnamon
- 1/8 salt
- 1/8 flour
- 1/4 baking powder
- 1/4 raw sugar
- 3/4 vegan margarine
- 1 soymilk
- 2 egg substitute
- 1/4
- 1/8
- 1
Instructions:
1. NOTE:
2. If you use frozen peaches thaw them until they are still slightly frozen. Its better not to over thaw to conserve the juice.
3. Preheat oven to 400'F.
4. Using a light spray oil or margarine, coat the inside of a 1 1/2 quart casserole.
5. Put the peaches in a separate bowl and toss with the brown sugar, extract(s) and cinnamon.
6. Put the peach mixture in the casserole dish and spread out evenly.
7. In the bowl of your food processor add the flour, baking powder, salt and raw sugar. Turn on the machine and process to combine and fluff up the mixture.
8. Take the 1/4 cup of margarine and drop it through the feeding tube of the food processor and pulse until you have a course meal consistency.
9. In a large measuring cup combine the soy milk, yogurt and egg substitute. (Remember the dry egg substitute has to be mixed with 2 tablespoons of warm water to give it the consistency of egg.) Mix this together and add it to the flour mixture in the food processor.
10. Pulse a few times to incorporate.
11. This isn't dough, its batter, so spoon it our of the food processor bowl on top of the peaches.
12. Spread it evenly over the peaches. If a few spots don't get covered that's ok.
13. Bake for 25 minutes until the top is golden brown and the peach juice is bubbling around the sides of the dish.
14. Cool on a wire rack for 5 minutes.
15. At this point you can either leave the Peach Slump in the casserole and store in the fridge or run a knife around the batter crust and invert it onto a plate.
16. Top with your favorite non-dairy topping.
17. Bon Appetit!
Title: Roll out Sugar Cookies
Ingredients:
- 1 1/4 butter
- 2 sugar
- 2 eggs
- 5 flour
- 1 salt
- 4 baking powder
- 1 nutmeg
- 1/2 milk
Instructions:
1. Cream butter and sugar.
2. Add eggs and beat util fluffy.
3. Stir together dry ingredients.
4. Add to egg mixture alternately with the milk.
5. If dough is too sticky, add flour to handle.
6. Roll 1/4 inch thick on well floured pastry cloth.
7. Cut and place boke-on decorations on cookies.
8. Bake on ungreased baking sheet in moderate oven at 375 for 8 minutes.
9. If frosting cookies, allow to cool then frost.
Title: Lemon Butter
Ingredients:
- 3 eggs
- 3/4 sugar
- 4 lemon juice
- 4 butter
- 1 lemon, rind of
- 1/4 salt
Instructions:
1. beat eggs till light.add sugar with lemon juice and grated lemon peel.
2. combine in a saucepan with butter and salt.
3. cook, stirring constantly until thickened, to a pudding consistency.
4. let cool and spread on cake.
5. serves 8.
Title: Caramel Apple Crisp - Sugar Free
Ingredients:
- 20 cinnamon
- 3 Splenda sugar substitute
- 1 1/4 pecans
- 1/2 oatmeal
- 1/4 Splenda sugar substitute
- 1/4 cinnamon
- 1/4 butter
Instructions:
1. Dumped apple topping into glass bread loaf dish. Add cinnamon, splenda, and chopped pecans. Add sugar free caramel syrup and Almond extract.
2. Dump the crust on top of your apples. I decoratively arranged pecan halves on top and drizzled with Cinnabliss caramel sauce on top. Bake at 350 degrees for 30 minutes. Cover with aluminum foil and bake for an additional 15-30 minutes. This recipe is best eaten warm. The crust can be somewhat soggy if chilled or cooled. Add a scoop of sugar free or low carb ice cream for an ala mode affect.
Title: Dreamsicle Cake
Ingredients:
- 1 sugar
- 3/4 sour cream
- 3/4 boiling water
- 1/4 eggs
- 3 1/2 Cool Whip
- 3/4
- 18
- 1/2
- 4
- 1
Instructions:
1. Mix coconut, sugar, sour cream and orange juice together.
2. Let set overnight in refrigerator.
3. The day you make the cake, dissolve Jello in 3/4 cup boiling water and let cool, but not set up.
4. Preheat oven 325°F.
5. Grease and flour 13x9 inch rectangle pan.
6. Mix cake mix, oil, eggs and Jello on high speed for 4 minutes.
7. Bake for 30 minutes or until toothpick inserted comes out clean.
8. Pierce cake with a wooden spoon handle.
9. Let cool.
10. Mix 1/4 cup of the coconut mixture with the Cool Whip and set aside.
11. Pour slowly rest of coconut mixture over cake.
12. Top the cake with Cool Whip mixture.
Title: Cinna-Raisin-Chips.
Ingredients:
- 1 white sugar
- 1 dark brown sugar
- 2 -3 vanilla
- 3 jumbo eggs
- 1 butter
- 1 1/4 whole wheat flour
- 1 baking soda
- 1/2 salt
- 2 cinnamon
- 3 golden raisins
- 24 craisins
- 15
- 12
Instructions:
1. Do not use Non-Stick Pan, First Bowl must be big, You must watch cookie throughout baking (timing does not work), Do not let them cool on a pan, Do not use Pam or Non-Stick Product.
2. Heat oven to 350 degrees.
3. In first bowl add: white sugar, packed dark brown sugar, vanilla, jumbo eggs, and melted butter. Mix with a beater on high speed.
4. In second bowl add: whole wheat flower, baking soda, salt, and cinnamon. Mix together with a spoon.
5. Add the mixture in the second bowl to the mixture in the first bowl and mix together with beater.
6. Mix in Quaker's Instant 1 Minute Oats.
7. Once mixed together, add chocolate chips, raisins, and craisins and mix well.
8. Scoop cookie mix onto non-stick cookie sheet, using heaping teaspoons as a guide.
9. Watch cookies carefully. When the color slightly changes around the edge, cookies are done.
10. Remove from oven and let stand for about a minute and a half.
11. Gently, place cookies ontop a serving plate.
Title: Fluffy Buttermilk Frosting
Ingredients:
- 3 powdered sugar
- 1 butter
- 1/8 sea salt
- 2 buttermilk
- 1 vanilla extract
Instructions:
1. On low speed, cream the butter, sugar and salt (about 2 minutes).
2. Add the buttermilk, one tablespoon at a time.
3. Add the vanilla (or other flavor extract). .
4. Increase speed to high, and whip for three minutes.
Title: Almond Tart With Cranberry Topping
Ingredients:
- 3 1/2 almond paste
- 6 butter
- 1/4 confectioners' sugar
- 1 egg
- 1/2 almond paste
- 1 cream cheese
- 1 sugar
- 3 1/2 egg
- 8 amaretto liqueur
- 1/4 fresh cranberries
- 1 cranberry juice
- 1 sugar
- 2 orange zest
- 1/2 cornstarch
- 1/2 Grand Marnier
- 1
Instructions:
1. Fit food processor with metal blade.
2. Add almond paste, butter, cocoa, flour and sugar.
3. Using short pulses, combine until mixture is a coarse meal.
4. Add the egg beaten with ice water.
5. Pulse until the dough starts to come together.
6. Add another teaspoon of water if necessary, pulsing until the dough forms a ball.
7. DO NOT OVERPULSE, or a tough crust will result.
8. Tip the dough out on a lightly floured work surface and shape into a ball.
9. Flatten into a disk about 1/2 inch thick.
10. Wrap in plastic wrap and refrigerate for 30 minutes.
11. While dough is resting, make filling.
12. After 30 minutes, unwrap the dough and roll out between two sheets of wax paper.
13. Lay the dough over the tart pan and gently press into sides.
14. Remove excess dough by passing a rolling pin over the top.
15. Trimmings can be used to make cookies.
16. TO MAKE FILLING:
17. Preheat 375 F oven with rack in middle.
18. With an electric mixer fitted with paddle, beat almond paste, cream cheese, and sugar until well mixed.
19. There will still be small pieces of almond paste.
20. Add the Amaretto liqueur and egg.
21. Pour the filling into the crust.
22. Bake for 20- 25 minutes or until filling is lightly tanned and firm.
23. Transfer to cooling rack.
24. FOR THE TOPPING:
25. Just before tart is done, heat cranberries, juice,and zest and sugar in saucepan over high heat until cranberries have softened, about 3 minutes.
26. Mix together the cornstarch and Grand Marnier.
27. Add to the simmering cranberry mixture.
28. Cook until mixture thickens and becomes somewhat transparent, about 2 minutes.
29. Spread mixture over still warm tart.
30. Allow tart to cool to room temperature before removing from pan.
Title: Vegan Summer Pudding
Ingredients:
- 500 soy margarine
- 250 raspberries
- 150 strawberries
- 3/4 blueberries
- 2 raw sugar
- 10 fresh lemon juice
- soy ice cream
Instructions:
1. Brush a 1.5L (6-cup) capacity pudding basin or glass bowl with melted butter to lightly grease.
2. Line the base and side with 3 layers of plastic wrap, allowing it to overhang.
3. Combine raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat. Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries still hold their shape.
4. Remove from heat and set aside.
5. Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly. Use your hands to gently press the bread together to seal. Fill in any gaps with small pieces of bread so the pudding basin is completely covered.
6. Reserve 160ml (2/3 cup) of the berry mixture. Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices.
7. Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding. Place a weight on top of the plate. Place pudding in the fridge for 8 hours or until set.
8. Turn pudding onto a large serving plate and pour over the reserved berry mixture, taking care to cover any bread that's still white. Cut pudding into wedges and serve with soy ice-cream or yoghurt.
Title: Delicious Gluten Free Carrot Cake
Ingredients:
- 2 sugar
- 1/2 applesauce
- 2 xanthan gum
- 1 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/2 salt
- 1 eggs
- 2 carrots
- 1 crushed pineapple
- 1 pecans
- 1 cream cheese
- 3 3/4 powdered sugar
- 1/4 butter
- 1/2 pecans
Instructions:
1. Cake:
2. Preheat oven to 350 F (180 C).
3. Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
4. In another bowl you will mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional).
5. Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
6. Pour into greased cake pan(s) and place in oven.
7. Bake for 30-40 minutes until inserted toothpick comes out clean.
8. Icing:
9. Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
10. Wait at least 1 hour for cake to cool before icing.
Title: Spinach Brownies
Ingredients:
- 2 fresh spinach
- 1 1/4 flour
- 1 brown sugar
- 1/2 cocoa powder
- 1 baking powder
- 1/2 salt
- 1 water
- 1/3 lime juice
- 1 vinegar
Instructions:
1. Preheat the oven to 350°F.
2. Steam the spinach for a couple of minutes, then blend until it’s liquid-ish.
3. Add all the dry ingredients and mix until the mixture resembles slightly damp sand.
4. Add all the wet ingredients and blend until it looks like cake mix.
5. Grease a 6 x 6 pan and pour the mixture in, then bake for 20-30 mins, checking frequently by jabbing a fork in the middle. It should end up with a moist, brownie consistency.
Title: Pumpkin Gooey Butter Cake
Ingredients:
- 1/2 sugar
- 1/2 all-purpose flour
- 2 all-purpose flour
- 1/8 salt
- 1/2 baking powder
- 1 milk
- 1 unsalted butter
- 2 cream cheese
- 3 vanilla
- 1 unsalted butter
- 1/4 powdered sugar
- 2 ground cinnamon
- 1 nutmeg
- 1/4 canned pumpkin puree
- 1/4
- 1/3
Instructions:
1. Preheat the oven to 350. Have ready a metal bread loaf pan that measures 9 x 5".
2. First, make the crust: In a medium bowl, combine the sugar, flour, salt and baking powder. Add the egg yolk, milk and melted butter. Stir until a wet dough forms, and then press this mixture evenly into the bottom of the bread loaf pan.
3. Next, make the gooey butter filling: In the same bowl you used to make the crust, add all of the filling ingredients. Beat together on low speed until well-blended, about 1 minute. Pour the filling over the crust.
4. Bake the gooey butter cake for 35-40 minutes. It will be browned on the edges, but slightly jiggly and sunken in the middle. Let it cool COMPLETELY. I store it overnight in the fridge for perfect cuts.
5. Serve with extra powdered sugar dusted on top.
Title: Caramel Apple Pudding
Ingredients:
- 5 granny smith apples
- 250 flour
- 2 baking powder
- 150 caster sugar
- 200 milk
- 150 unsalted butter
- 2 eggs
- 200 brown sugar
- 1/2 golden syrup
Instructions:
1. Preheat the oven to 180°C Lightly butter a 2.5-litre baking dish.
2. Peel, core and slice apples into 1cm rounds. Place apples in the prepared dish.
3. Sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale. Spread mixture over the apples.
4. Place muscovado or brown sugar, golden syrup and 300ml water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil without stirring.
5. Pour over the pudding batter, then bake for 30-35 minutes or until the top is golden. Serve with cream.
Title: Beignets De Fruits
Ingredients:
- 3 granny smith apples
- 2 1/4 golden delicious apples
- 3 raisins
- 1 1/2 calvados
- 2 rum
- 1 caster sugar
- 3 1/2 flour
- 2 icing sugar
- 1 egg
- beer
- flour
Instructions:
1. Peel and core the apples and cut into 1/2 inch cubes. Place in bowl with the raisins, Calvados and sugar, and marinate for 3 hours.
2. For the batter, beat the egg yolk and beer in a large bowl. Blend in the flour and oil and add a pinch of salt. Stir until smooth. The batter will be very thick at this stage. Cover and leave in a warm place for 1 hour.
3. Pour the oil into a large saucepan to a depth of 4 inches and heat to 325 degrees or until a cube of bread dropped into the oil browns in 20 seconds.
4. Add 1 1/2 tbsp of the Calvados marinade to the batter and stir until smooth.
5. Whisk the egg white until stiff and gently fold into the batter.
6. Drain the apples and raisins, then toss with the flour to coat, then lightly fold them through the batter.
7. Carefully lower heaped tablespoons of batter into the oil in batches and fry for 1-2 minutes, until the beignets are golden on both sides.
8. Remove with a slotted spoon and drain on paper towels. Keep them warm.
9. Dust with icing sugar and serve.
Title: Cupcake Cafe Vanilla Cake
Ingredients:
- 9 eggs
- 3/4 unsalted butter
- 3 sugar
- 1 1/2 vanilla
- 3 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 1/2 buttermilk
- 1 1/2
Instructions:
1. Butter or spray two 8 or 9 inch cake pans and line the bottom with parchment. Preheat the oven to 350.
2. Cream butter and sugar together; beat in yolks; add vanilla and set aside.
3. Sift dry ingredients together.
4. Beat egg whites to soft peaks.
5. Mix dry ingredients and buttermilk alternately (in three increments starting with the dry ingredients) into the egg/butter mixture - do not overbeat.
6. Fold in the egg whites.
7. Fill pans about 2/3 full and bake for about 35-40 minutes until a tester comes out clean - cakes should feel slightly springy when pressed in the middle.
Title: Mung Bean Pudding (Vietnamese Che Kho)
Ingredients:
- 1 granulated sugar
- 1 sesame seeds
- 3 vanilla extract
- 1
Instructions:
1. Soak mung bean overnight, pick out all bad beans.
2. Remove shell/skin of the rest, let dry.
3. Dry toast sesame in a hot shallow pan.
4. Let cool.
5. Boil mung beans in a pot until tender, about 50 minutes to 1 hour.
6. Strain off water and process them into paste (using mortar, food processor).
7. Add sugar, mix thoroughly and leave for 1 hour.
8. Pour mixture into a large surface pan or pot and cook over low heat, stir constantly until it becomes a thick paste (thicker than mashed potatoes).
9. Mix in vanilla.
10. Spoon the pudding onto 6 small plates, press them down firmly.
11. Sprinkle sesame seeds on top.
12. Best served with green tea.
Title: Pineapple Upside-Down Cupcakes
Ingredients:
- 4 butter
- 1/2 crushed pineapple
- 1/4 light brown sugar
- 1 Bisquick
Instructions:
1. Preheat oven to 350.
2. Put the butter in a small microwave-safe bowl or measuring cup and microwave on high for 30 seconds, cooking for 10 seconds more at a time, if necessary, until the butter is melted.
3. Lightly grease the cups of a 12-hole cupcake tin. Spoon 1 teaspoon of the melted butter into each compartment. Then spoon 1/2 tablespoon of the pineapple into each, and top each with 1 teaspoon of the brown sugar.
4. In a medium-size bowl, beat the baking mix with 1/3 cup cold water until it forms a smooth batter. Divide the batter equally among the 12 cupcake cups, about 1 1/2 tablespoon each. Bake for 15-20 minutes, until a toothpick inserted into the top third of the cupcake comes out clean.
5. Remove from the oven and immediately invert the cupcake tin onto a cookie sheet. Do not remove the cupcake tin immediately; let stand 5 minutes, then remove the tin. Serve the upside-down cupcakes warm or cool.