lumicero/recipes-ing2inst huggingface dataset:
Title: Fantakuchen (Fanta Cake) a Popular German Cake Made With Fanta!
Ingredients:
- 4 eggs
- 2 sugar
- 3 flour
- 1 orange
- 1 1/2 baking soda
- 2 vanilla
- 1 sour cream
- 1 powdered sugar
- 1 cinnamon
- 1
- 1/3
Instructions:
1. For the cake: mix together the eggs, sugar, vanilla and oil. Add flour and then Fanta and mix well. At the end, mix in the baking soda then turn immediately into an ungreased 9 X 13 inch pan. Bake at 350°F for 30-45 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool.
2. For icing: Whip cream until stiff and then fold in the soured cream and powdered sugar and "Whip it"/"Sahnesteif". Put peaches on the cake and then top with the icing. Serve chilled.
3. Note: People in the United States should NOT be looking for "Sahnesteif", they should be looking for "Whip it". If you're in a German speaking country - you should be looking for "Sahnesteif" not "Whip it". No matter if you are in America or Europe - it's in the baking aisle and "Whip it"/"Sahnesteif" is ALWAYS in a blue envelope right next to the yellow envelopes of Vanilla Sugar. If your store doesn't sell it - you can always buy it off the internet.
Title: Secret Chocolate Sauce
Ingredients:
- 1 sugar
- 2 butter
- 2 evaporated milk
- 2/3 salt
- 1/2 vanilla
- 1
Instructions:
1. Stir sugar and cocoa over medium heat, until sugar's hot, but not melted. Add the butter and mix until dissolved.
2. Add the evaporated milk and stir until boiling well.
3. Turn off heat and add salt and vanilla, stirring well to combine.
Title: Sugar Cookies
Ingredients:
- 4 flour
- 2 baking powder
- 1/2 salt
- 250 butter
- 1 1/2 sugar
- 2 eggs
- 2 vanilla essence
Instructions:
1. Bring your butter to room temperature first (softened but not melted).
2. Beat sugar and butter until light and fluffy, add eggs one at a time beating well. Add vanilla essence and mix through. Add dry ingredients and mix to combine.
3. Separate into 3 equal parts, wrap in glad wrap (plastic food wrap) and refrigerat for at least 3 hours (best over night), can be left in fridge for up to 3 days, and can be frozen like this for up to a month.
4. After it has been chilled, pre heat oven to 180c knead to soften slightly and roll out on a floured board. Cut into desired shapes and bake until just starting to turn colour (for a soft cookie) or until golden (for a crunchy cookie).
5. These are so easy --
6. Then ice any which way you want.
7. Can be stored in an air tight container for up to a week.
8. You can also add different flavouring instead of the vanilla eg lemon juice and zest, almond extract, cinnamon, etc etc.
Title: Chocolate Berry Tofu Cake
Ingredients:
- 1 tofu
- 1/4 margarine
- 1/2 brown sugar
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/3 baking powder
- 1 baking soda
- 1 cinnamon
- 1
- 1/2
Instructions:
1. Grease one 9-inch (23 cm) pan.
2. Preheat oven to 350F (180C).
3. Puree tofu in food processor or blender.
4. In medium sized mixing bowl, cream margarine and sugar together.
5. Add vanilla and pureed tofu; set aside.
6. In another medium sized mixing bowl, sift together the remaining ingredients (except chocolate chips).
7. Pour tofu mixture into the flour mixture and stir until blended; do not over mix.
8. Gently stir in chocolate chips.
9. Pour mixture into greased pan.
10. Bake for 30-35 minutes or until toothpick comes out clean when inserted; cool in pan.
Title: Nana's Steamed Carrot Pudding
Ingredients:
- 1 carrot
- 1 potato
- 1 suet
- 1 seedless raisin
- 1 currants
- 3 lemon, juice and zest of
- 1 molasses
- 1/4 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/4 ground allspice
- 1/4 granulated sugar
- 3/4 cornstarch
- 1 1/2 salt
- 1/4 water
- 1 3/4 lemon rind
- 1 lemon juice
- 1 butter
- 1
Instructions:
1. IN a medium bowl, combine carot, potato, suet, raisins, currants, peel, lemon juice, and zest. Set side.
2. In a large bowl, beat egg; add sugar and molasses, mixing well. Add carrot mixture. In a separate bowl, sift dry ingredients together and add to egg mixture.
3. Cover with greased brown paper or tin foil. Tie cover in place. place bowl in steamer and add water to come halfway up bowl.
4. Steam for 4 hours. Serve hot with lemon sauce. Makes 8-10 servings.
5. VARIATION: You can substitute 1 cup margarine for suet. Place margarine in the freezer for 30 minutes before shredding it into the mix.
6. SAUCE: In a saucepan, combine sugar, cornstarch, salt and water. Bring to a boil, recduce heat and let bubble gently for about 15 minutes. Just before serving, add lemon rind, juice and butter. Makes about 2 cups.
Title: Dolly Parton’s Green Tomato Cake
Ingredients:
- 1 raisins
- 3 hot water
- 1 all-purpose flour
- 1 salt
- 1 baking powder
- 1/2 ground cinnamon
- 2 1/4 ground nutmeg
- 1 granulated sugar
- 3 butter
- 2 eggs
- 1 vanilla extract
- 1 1/4 walnuts
- 1 green tomatoes
- 1 unsweetened flaked coconut
- 8 cream cheese
- 1 butter
- 4 vanilla extract
- 1 powdered sugar
- ground cinnamon
Instructions:
1. Preheat oven to 350 degrees F. Butter two 9-inch cake pans and lightly dust them with flour.
2. Place the raisins in a bowl and add hot water to cover; set aside. (Note from Julesong: you can use warm rum or other liquor, if you like.).
3. Sift the flour into a medium bowl, then add the salt, baking powder, cinnamon, and nutmeg; stir to combine.
4. In another large bowl, whisk together the sugar, melted butter, eggs, and vanilla. Gradually add the flour mixture, stirring, until a smooth batter forms.
5. Drain the raisins in a sieve.
6. Stir the walnuts, drained raisins, cored/diced tomatoes, and coconut flakes into the batter.
7. Pour an equal amount of batter into each prepared cake pan and spread evenly with a spatula.
8. Bake in preheated 350 degree F oven for about 60 minutes of until a toothpick inserted into center comes out clean. When done, remove from oven and let cake cool in pans on wire racks.
9. When cake is cool to the touch, slide a knife or icing spatula around the inside rim of each pan to loosen edges and carefully flip the cake layers onto the wire racks to continue cooling. (You can use an inverted plate on top of the pan, flip, and carefully transfer to racks, if you like.).
10. If you want to frost the cake, make the cream cheese frosting while layers are cooling.
11. To make the frosting, in a medium bowl beat together the cream cheese and butter with an electric or hand mixer until well blended.
12. Add the vanilla and beat until incorporated.
13. Gradually add the powdered sugar while continuing to beat until smooth.
14. Beat in cinnamon until incorporated. Use to frost the cake.
15. To frost cake: when cake is completely cooled place one layer on serving plate and, using a spatula, frost all over with half the frosting. Place second layer on top. Frost second layer with remaining frosting.
Title: True Deep Chocolate Vegan Cake
Ingredients:
- 1 1/2 unbleached white flour
- 1/3 baking soda
- 1/2 salt
- 1/2 sugar
- 1 cold water
- 1/2 brewed coffee
- 1 pure vanilla extract
- 2 cider vinegar
- 2 water
- 1/3
- 1 1/2
- 2
Instructions:
1. For the cake: Preheat oven to 375 degrees. Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
2. In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.
3. In another bowl, combine the oil, water or coffee, and vanilla.
4. Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.
5. Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away; this is normal and should happen.
6. Quickly pour the batter into the baking pan.
7. Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool and glaze.
8. For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.
9. In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.
10. Brush the water-fruit mixture over the top of cooled cake. Spread the chocolate mixture on top of that. Allow the glaze to cool before cutting the cake.
Title: Famous No-Bake Cookies!
Ingredients:
- 1/4 margarine
- 2 sugar
- 4 cocoa powder
- 1/2 milk
- 1 vanilla extract
- 1/2 quick-cooking oats
- 3 - 3 1/2
Instructions:
1. Mix margarine, sugar, cocoa powder, and milk in sauce pan.
2. Turn heat on to medium-medium high.
3. Bring mixture to a rolling boil.
4. Stirring constantly, let mixture boil for 2-3 minutes.
5. Take off heat.
6. Mix in peanut butter and vanilla extract and make sure they are evenly distributed.
7. Add in oats and mix.
8. Scoop out spoonfuls of cookie mixture onto waxed paper and let cool.
9. Enjoy!
Title: Chocolate Peanut Butter Pudding
Ingredients:
- 1/2 sugar
- 1/4 cornstarch
- 3 skim milk
- 2 peanut butter
- 1/2 vanilla
- 1
Instructions:
1. In a medium saucepan, combine sugar, cocoa and cornstarch.
2. Stir together milk, peanut butter and vanilla; add to sugar mixture.
3. Cook and stir over medium heat until thickened and bubbly.
4. Cook and stir 2 minutes more.
5. Remove from heat.
6. Pour into a bowl and cover surface with plastic wrap.
7. Chill until set or up to 24 hours.
Title: Chocolate Zucchini Cake
Ingredients:
- 1 zucchini
- 2 buttermilk
- 2 unsweetened applesauce
- 1/3 egg substitute
- 3/4 pecans
- 1/2
Instructions:
1. Heat oven to 350°F
2. Grease and flour 9 x 13 inch pan. In a large bowl;combine cake mix and powdered buttermilk until well mixed;
3. Add the zucchini, applesauce (or oil) and eggs.
4. Beat at low speed until moistened.
5. Beat two minutes at med speed.
6. Pour into greased and floured pan.
7. Sprinkle with nuts and chocolate chips.
8. Bake at 350°F for 35 to 40 minutes or until toothpick in center comes out clean.
9. Cool one hour or until completely cool.
Title: Three Ginger Cake
Ingredients:
- 3 all-purpose flour
- 1 ground cinnamon
- 2 baking soda
- 1 1/2 ground cloves
- 1 ground ginger
- 3/4 salt
- 1 1/2 granulated sugar
- 1 molasses
- 1 eggs
- 2 water
- 1/2 fresh ginger
- 2 crystallized ginger
- 1/2 icing sugar
- 1
Instructions:
1. Grease and flour a 10" Bundt pan.
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, cloves, ground ginger and salt; set aside.
3. In a separate large bowl, whisk together the sugar, oil, molasses, eggs, water and fresh ginger.
4. Add the dry ingredients, a third at a time, stirring each addition with a wooden spoon just until the dry and wet ingredients are mixed.
5. Sprinkle the crystallized ginger over the surface.
6. Stir just enough to mix into the batter.
7. Scrape into the prepared pan, smoothing the top.
8. Bake in the centre of a 350 degree F oven until a cake tester inserted into the centre comes out clean, about 1 hour.
9. Let cool on a rack for 30 minutes.
10. Loosen the cake at the top edges of the pan.
11. Place a metal rack over the pan and turn the cake and rack over.
12. Lift the pan off and let the cake cool completely.
13. Dust the cooled cake with icing sugar.
Title: Caramel Apple Salad
Ingredients:
- 3/4 cider vinegar
- 2 crushed pineapple
- 8 granny smith apples
- 6 peanuts
- 2 Cool Whip
- 8 mini marshmallows
- 3/4
Instructions:
1. Drain the pineapple.
2. In a large bowl, combine the caramel sauce, the cider vinegar and the crushed pineapple.
3. Peel the apples, one at a time, and cut into 1/2 inch cubes. Stir the apple into the sauce to prevent browning. Repeat until all the apples have been added.
4. Combine the remaining ingredients, blending well.
5. Refrigerate 2-4 hours.
Title: Fluffy Raspberry Mousse
Ingredients:
- 2 fresh raspberries
- 1 frozen raspberries
- 1 unflavored gelatin
- 4 lemon juice
- 1/4 sugar
Instructions:
1. In a saucepan combine 1 1/2 cups raspberries and sugar.
2. Heat and stir over medium heat until turn to liquid.
3. Stir in gelatin.
4. Remove from heat and scrape into a large bowl.
5. Let cool for 5 minutes.
6. Remove chilled whipped cream from refrigerator.
7. Mix 1 cup of whipped cream into raspberry mixture until well combined.
8. Fold in remaining whipped cream.
Title: Marshmallow Topping
Ingredients:
- 1 unflavored gelatin
- 1 water
- 1 sugar
- vanilla extract
Instructions:
1. In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes.
2. In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (DO NOT STIR) until syrup register 235 (soft-ball stage), about 10 minutes. Pour into gelatin.
3. With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.
Title: Versatile Buttery Peaches
Ingredients:
- 6 sugar
- 1/2 lemon juice
- 2 butter
- 2 margarine
- 1 water
Instructions:
1. Preheat oven to 350.
2. Peel, halve and seed the peaches.
3. In a 1-quart saucepan over medium-high heat, heat the sugar, lemon juice, butter and water to boiling. Simmer 5 minutes.
4. Place peaches in a casserole dish and pour syrup over peaches.
5. Cover and bake 30 minutes or until the peaches are tender.
6. Place a little of the mint jelly in the center of each half, if you like.
7. Drain and serve.
Title: Best Cupcakes Ever
Ingredients:
- 9 unsalted butter
- 1/2 sugar
- 3 eggs
- 1/2 sour cream
- 3/4 vanilla
- 1 1/2 flour
- 2 cornstarch
- 1/2 salt
- 1/2 baking soda
- 1/3 unsalted butter
- 1/2 cream cheese
- 1 1/4 powdered sugar
- 1/2 vanilla
- 1 blueberries
- 1 raspberries
Instructions:
1. Preheat the oven to 350°F Spray 18 cupcake tins with Pam; fill with paper liners and spray with Pam again.
2. To make the batter, cream the butter and sugar at high speed in a large bowl until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Stir together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
3. Fill each prepared paper-lined muffin tins about 2/3 full with the batter, and fill any empty tins with a little water. Bake in the center of the oven for about 20-25 minutes, until a toothpick comes out clean. Let cool before icing.
4. To make the icing, beat together the butter, cream cheese, powdered sugar and vanilla just until smooth.
5. Spread the icing onto each cupcake, and top half with 3 raspberries in a little group, and top the other half with 4 blueberries in a little square. You can also experiment with other berries or fruit, such as blackberries, figs, diced peaches or diced strawberries.
Title: Blueberry Cobbler
Ingredients:
- 2/3 flour
- 1/2 sugar
- 1 1/2 baking powder
- 1/2 salt
- 2/3 skim milk
- 2 butter
- 2 blueberries
Instructions:
1. Preheat oven to 350 degrees.
2. Combline flour, sugar, baking powder and salt.
3. Stir in milk and mix well into a smooth batter.
4. Melt butter in 1 1/2 quart baking dish in microwave on high for one minute.
5. Pour batter into melted butter.
6. Add blueberries on top of batter. (Do not stir.).
7. Bake at 350 degrees for 40-45 minutes.
Title: Idiotically Easy Soy Protein Pudding
Ingredients:
- 1 fat-free sugar-free instant chocolate pudding mix
- 1 lite silken firm tofu
- 1/2 vanilla extract
- 1/2 stevia powder
- 2
Instructions:
1. Place tofu in a food processor and process until smooth, no lumps. Transfer to a mixing bowl.
2. Add almond milk, chocolate flavored stevia, and stevia powder to tofu and blend with a mixer.
3. While the mixer is going, add chocolate pudding and mix well, for about a minute or two.
4. Divide into 4 generous servings and enjoy! Refrigerate leftovers.
Title: Fruit Compote With Coconut
Ingredients:
- 1/2 strawberry
- 1 cantaloupe balls
- 2 cantaloupe
- 1/4 kiwi fruits
- 2 crystallized ginger
- 2 sugar
- 2 sweetened flaked coconut
Instructions:
1. Combine strawberries, cantaloupe, kiwis, orange juice, ginger and sugar in a medium bowl.
2. Stir gently.
3. Serve in individual bowls, sprinkled with toasted coconut.
4. TIP: To toast coconut place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow baking pan and bake at 350F until light golden and fragrant, 5 to 10 minutes.
Title: Orange Cupcakes
Ingredients:
- 4 butter
- 1/2 sugar
- 2 eggs
- 1 flour
- 1 baking powder
- 1 orange, zest of
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar together until fluffy; add eggs and zest.
3. Sift flour and baking powder together and add alternatively to the sugar/butter mixture with the orange juice.
4. Bake in muffin tins lined with cupcake papers for 10-12 minutes or until they test done.
Title: Glazed Pineapple Pound Cake
Ingredients:
- 1/2 shortening
- 1 butter
- 2 3/4 sugar
- 6 eggs
- 3 all-purpose flour
- 1 baking powder
- 1/4 milk
- 1 vanilla extract
- 3/4 crushed pineapple
- 4 butter
- 1 1/2 powdered sugar
- 1 crushed pineapple
Instructions:
1. For the Cake:
2. Grease and flour a 10-inch tube pan.
3. Cream shortening, butter and sugar in a mixer until light and fluffy (at least 3 minutes).
4. Add eggs, one at a time, beating well after each addition.
5. Sift together flour and baking powder, then add to creamed mixture alternately with milk and vanilla, beginning and ending with the dry ingredients.
6. Stir in the pineapple.
7. Pour batter into the prepared pan.
8. Place in a cold oven.
9. Set the temperature at 325° and bake for one hour and fifteen minutes or until a toothpick inserted in the center of the cake comes out clean.
10. While cake is baking prepare the Pineapple Glaze.
11. Cool the cake ten to fifteen minutes in the pan, then turn it out onto a cake plate.
12. Drizzle with the Pineapple Glaze.
13. To Make The Glaze:
14. Mix the butter and powdered sugar until smooth.
15. Stir in the Pineapple.
Title: Cookie Pizza
Ingredients:
- 1/2 margarine
- 1/3 brown sugar
- 1/3 sugar
- 1 vanilla
- 1 egg
- 1 flour
- 1/2 baking soda
- 1 sugar-free instant chocolate pudding mix
- 1 skim milk
- 1 coconut
- 1/2 white chocolate chips
- 1/3
- 1/2
Instructions:
1. CRUST:
2. Cream margarine, brown sugar, white sugar, and vanilla together.
3. Add egg, flour and baking soda.
4. Freeze for at least two hours.
5. Preheat oven to 350 degrees Fahrenheit.
6. Pat dough onto bottom of two greased pie plates, pizza pans or springform cake pans.
7. Bake until done; light brown but still soft.
8. TOPPING:
9. Mix chocolate pudding and skim milk. Follow directions on the box, but use only one cup of milk. You won't need to mix it as long. It will be very thick.
10. Stir in whipped topping.
11. Spread on top of crusts.
12. Top with coconut, M+M's candies, and white chocolate chips.
Title: Pineapple Gooey Cake
Ingredients:
- 1 egg
- 1 butter
- 8 cream cheese
- 1 crushed pineapple
- 1 eggs
- 3 vanilla
- 1 butter
- 8 powdered sugar
- 1 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Preheat oven to 350°.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pineapple until smooth. Add the eggs, vanilla, and butter, and beat together.
4. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pineapple mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
5. Serve with fresh whipped cream.
Title: Frosting for White Velvet Cutout Cookies
Ingredients:
- 3 1/2 confectioners' sugar
- 3 butter
- 1 vegetable shortening
- 1/2 vanilla extract
- 3 -4
Instructions:
1. Combine 1 1/2 cups sugar, butter, shortening, vanilla and 3 tablespoons milk in a mixing bowl; beat until smooth.
2. Gradually add the remaining sugar; beat until light and fluffy, about 3 minutes.
3. Add enough remaining milk and food coloring until frosting reaches desired color and consistency.
4. food coloring pastes are much stronger than regular food coloring--a little food coloring paste goes a long way and it also doesn't thin out your frosting like regular food coloring can.
Title: Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone
Ingredients:
- 8 -10 ladyfingers
- 1 black currant jam
- 1 granulated sugar
- 1 mascarpone cheese
- 3 -4 amaretti cookies
- 1 1/2 fresh blackberries
- 7
- 3 1/2
- 1/4
Instructions:
1. Split the lady fingers and make little sandwiches of them using more than half of the jam, then press them into a 2-quart size glass bowl.
2. Crumble the amaretti cookies and scatter most of them evenly over the lady fingers, reserving a bit for the topping, and then pour a generous 1/2 cup limoncello over them.
3. In a medium bowl, mix together 2 tablespoons limoncello with the remaining currant jam. Add the blackberries, stirring gently to coat.
4. Spoon the blackberries over the crumbled cookies.
5. Whisk together the remaining limoncello with the sugar and mascarpone until light and fluffy. Spread gently and evenly over the blackberries in the bowl.
6. In a small bowl, toss together the remaining amaretti crumbs with the toasted slivered almonds, then sprinkle over the surface of the trifle.
7. Spoon into dessert glasses to serve.
Title: Low Country Cookies - Paula Deen
Ingredients:
- 1 graham crackers
- 12 butter
- 1 sugar
- 1 egg
- 1/2 milk
- 1 pecans
- 1 coconut
- 2 powdered sugar
- 1 vanilla extract
- 4 butter
- 3 milk
Instructions:
1. Line a 13x9 pan with whole graham crackers.
2. Melt butter in saucepan and add sugar.
3. Beat egg and milk together; add to butter mixture.
4. Bring to a boil, stirring constantly.
5. Remove from heat.
6. Add nuts, coconut, and 1 cup graham cracker crumbs.
7. Pour over crackers in the pan.
8. Cover with another layer of whole graham crackers.
9. PREPARE TOPPING:
10. Beat all topping ingredients together and spread over top layer of crackers.
11. Chill then cut into squares.
Title: Cheese Danish
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/4 vanilla extract
- 1/4 butter
- 1 margarine
Instructions:
1. Unroll crescent roll dough and separate into two rectangles.
2. Place on an ungreased baking sheet and press the perforations together.
3. In a small mixing bowl, beat cream cheese, sugar and vanilla until smooth.
4. Spread over half of each rectangle and pinch to seal.
5. Brush with butter.
6. Sprinkle with cinnamon-sugar if desired.
7. Bake at 350°F for 15-20 minutes or until golden brown.
Title: Apple Cherry Crisp
Ingredients:
- 4 apples
- 2 frozen cherries
- 1/2 brown sugar
- 1 quick-cooking tapioca
- 1 1/2 rolled oats
- 1/4 unbleached white flour
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1 pure vanilla extract
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl, mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10 inch pie pan or 9 inch square baking dish and set aside.
3. In a large bowl, combine the oats, flour, brown sugar, and cinnamon.
4. In a seperate bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined.
5. Carefully spread the topping over the fruit (be sure to cover the fruit entirely).
6. Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
7. per 7 oz. serving: 323 calories, 5.8 G protein, 3.9 G fat, 68.6 G carbohydrates, .6 G saturated fat, 1.8 G polyunsaturated fat, 1 G monounsaturated fat, 0 cholesterol, 21 mg sodium, 5.7 G dietary fiber.
Title: Large Batch Chocolate Chip Cookies
Ingredients:
- 14 brown sugar
- 11 sugar
- 15 margarine
- 2 1/2 eggs
- 7 1/2 vanilla
- 25 all-purpose flour
- 5 1/2 salt
- 4 1/2 baking soda
- 23 chocolate chips
- 4 1/2
Instructions:
1. Cream sugars and margarine; blend in eggs and vanilla.
2. Add flour, salt and soda.
3. Stir in chocolate chips and nuts.
4. Drop in scoops onto baking sheets.
5. Bake at 350° for 10-12 minutes.
6. ALTERNATELY: Scoop 2 cups of dough onto wax paper and roll into a cylinder. Repeat for the rest of the dough and freeze. When ready to bake, thaw in refrigerator, remove wax paper, slice and bake.