lumicero/recipes-ing2inst huggingface dataset:
Title: Cocoa Chocolate Chip Cookies
Ingredients:
- 1 salted butter
- 3/4 dark brown sugar
- 1/4 vanilla extract
- 1 cake flour
- 2
Instructions:
1. Place butter in a microwave safe bowl and microwave on high for 15-30 seconds, or until just melted.
2. Stir in brown sugar, cocoa and vanilla. Mix well.
3. Stir in cake flour.
4. Stir in chocolate chips.
5. Cover with plastic wrap and chill 1 hour, or until firm.
6. Preheat oven to 350°F
7. Break off small pieces of dough and form into balls.
8. Place on ungreased baking sheets.
9. Bake for 12-15 minutes, or until firm but not browned.
10. Cool on baking sheets 5 minutes, then remove to rack to cool completely.
Title: Red Velvet Cake With Cream Cheese Frosting
Ingredients:
- 18 1/4 eggs
- 2 buttermilk
- 1 cider vinegar
- 1/4 water
- 1 butter
- 1/2 confectioners' sugar
- 1 cream cheese
- 4 vanilla extract
- 1 1/2
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and lightly flour a 9 X 13 baking dish.
3. Combine cake mix, eggs, buttermilk, oil, vinegar, and water in large bowl. Beat on low for 1 minute.
4. Stop beating and add food coloring. Then beat again for 2 minutes on high
5. Pour batter into the prepared pan.
6. Bake about 30 minutes until toothpick inserted in center comes out clean. If making cupcakes bake for time directed on mix box.
7. Let cool before frosting.
8. Soften butter slightly.
9. Put sugar in bowl of food processor and pulse a few times to sift.
10. Cut cream cheese into pieces and add along with the butter and vanilla.
11. Process until smooth.
Title: Profiteroles with Ricotta Mascarpone
Ingredients:
- 1/2 water
- 1/4 unsalted butter
- 1 1/2 sugar
- 3 sugar
- 1 salt
- 1/2 all-purpose flour
- 3 eggs
- 1 mascarpone cheese
- 3/4 ricotta cheese
- 1 vanilla extract
- 1/2 hazelnuts
- 1/4
Instructions:
1. Preheat the oven to 375 degrees F.
2. Line a heavy large baking sheet with a silpat or parchment paper.
3. Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan.
4. Bring to a boil, stirring until the butter melts.
5. Add the flour and stir over medium heat for 1 minute.
6. Cool 5 minutes.
7. Crack 2 eggs into a measuring cup.
8. Use a wooden spoon to beat the eggs into the dough, 1 at a time.
9. Spoon 10 or 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart.
10. Beat the remaining egg in a small bowl to blend.
11. Gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet).
12. Bake the pastries until they are amber brown, about 50 minutes.
13. Allow the pastries to cool completely.
14. Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl.
15. Refrigerate until cold.
16. Using a serrated knife, cut the tops off the pastry and set aside.
17. Spoon the mascarpone mixture into the pastries and top with its lid.
18. Combine the chocolate-hazelnut spread and cream in a small bowl.
19. Heat in the microwave for about 30 seconds until warm.
20. Stir the mixture.
21. Spoon the chocolate-hazelnut sauce atop the pastries.
22. Sprinkle with the hazelnuts and serve.
Title: Easy Sponge Cake
Ingredients:
- 1/2 vanilla essence
- 3/4 cornflour
- 3/4 caster sugar
- 1 eggs
- 4 bicarbonate of soda
- 1/2 cream of tartar
- 1
Instructions:
1. Preheat oven to 180C (350F).
2. Grease and flour two round 20 cm (8") cake tins using 1 teaspoon castor sugar and 1 teaspoon flour mixed together.
3. Sift dry ingredients together 3 times.
4. Separate egg whites from yolks carefully making sure no yolk is mixed into the white.
5. Beat whites with a pinch of salt until stiff peaks form.
6. Gradually add sugar and yolks one at a time. Add vanilla.
7. Gently fold in the dry ingredients until just barely mixed through.
8. Pour evenly into the 2 tins.
9. Bake for 20-25 minutes.
10. Turn out to cool on racks immediately.
11. When cool, sandwich with jam and whipped cream. Ice and decorate top.
Title: Brownies
Ingredients:
- 7 butter
- 1/2 sugar
- 1 1/4 eggs
- 3 vanilla
- 1 all-purpose flour
- 1 salt
- 1/4
Instructions:
1. Melt butter and Cocoa on low heat
2. Add sugar, vanilla and eggs and mix (I used an electric hand mixer which worked very well).
3. Add flour gradually and in small batches mixing well with an electric mixer adding the next batch of flour once the prior is absorbed completely. Add the salt.
4. Add to a greased floured 7 inch pan and bake at 350F for ~30 min or until done.
Title: Buttermilk Brownies With Frosting
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 baking soda
- 1/4 salt
- 1 margarine
- 1 butter
- 1/3 water
- 2 eggs
- 1/2 buttermilk
- 1 1/2 vanilla
- 1/4 butter
- 3 margarine
- 3 buttermilk
- 2 1/4 powdered sugar
- 1/2 vanilla
- 3/4 pecans
Instructions:
1. In mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.
2. In medium saucepan, combine 1 cup butter, 1 cup water, and 1/3 cup unsweetened cocoa.
3. Bring mixture just to boiling, stirring constantly.
4. Remove from heat.
5. Add chocolate mixture to dry ingredients and beat until thoroughly combined.
6. Add eggs, the 1/2 cup buttermilk, and 1 1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin).
7. Pour batter into greased and floured 15x10x1 baking pan. Bake at 350F for about 25 minutes or until toothpick inserted into the center comes out clean.
8. FROSTING:.
9. In medium saucepan, combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling; remove from heat. Add powdered sugar and 1/2 teaspoon vanilla. Beat til smooth. Pour warm frosting over warm brownies, spreading evenly. Cool in pan on wire rack, then cut into bars.
Title: Warm Chocolate Cherry Pudding
Ingredients:
- 2 dark chocolate
- 2 chocolate milk
- 4 fine sugar
- 4 eggs
- 2
- 7/8
Instructions:
1. Preheat oven to 350°F.
2. Heat the chocolate pieces with the chocolate milk until the chocolate is melted and it is hot.
3. Mix in a bowl together with the breadcrumbs and ¼ of the sugar, then add the egg yolks, mix again.
4. Transfer this to greased 1 ½ liter/quart oven dish and bake for 25 to 30 minutes until it feels firm.
5. Remove from the oven, leave the oven on, lower the heat to 325°F.
6. Beat the egg whites to the soft peak stage, gradually adding the rest of the sugar until the egg whites are thick and shiny.
7. Spread the cherry jam on top of the pudding, top with the egg whites.
8. Return to the oven for another 10-15 minutes until crispy and light golden.
Title: Brownie Terrarium
Ingredients:
- 4 graham crackers
- 1/2 Cactus Meringues
- 2 -3 sugar
- 2 -3 salt
- 2 heavy cream
- 6 -8 vanilla extract
- 3 coconut oil
- 3 dark chocolate
- 1/4 gluten free baking powder
- 1/4 sea salt
- 6 cocoa powder
- 2 eggs
- 8 sugar
- 7 sweetened flaked coconut
- 2 1/2
- 1
- 2 7/8
- 4
- 1 3/4
- 2
- 2 -3
Instructions:
1. For the Mousse:
2. In a medium bowl, whisk to combine egg yolks, sugar and salt until thickened. In a small saucepan, heat 1/4 cup heavy cream over medium until bubbles start to form around the edges of the pan. Stir in chocolate and melt completely.
3. Whisk 1/3 of the chocolate into the egg yolk mixture, then add back to pot with remaining melted chocolate. Cook over medium heat, stirring often, for 2 minutes. Remove from heat and set aside to cool slightly.
4. In the bowl of a stand mixer with whisk attachment, whisk remaining 1 cup heavy cream to medium peaks. Fold cooled chocolate mixture into cream until completely combined and transfer to a pastry bag fitted with a 3/4-inch tip. Refrigerate for 2 hours until completely chilled.
5. For the Brownies:
6. Preheat oven to 350 degrees F. Spray an 8x8-inch square baking pan nonstick baking spray and line pan with a piece of parchment paper, leaving the edge of the paper overhanging slightly. This will make it easier to remove the brownies from the pan once they are cooked and cooled.
7. Melt the oil in a small saucepan over a medium heat, stirring gently. Once completely melted, remove from the heat and add the dark chocolate. Stir until fully combined and melted.
8. In a large bowl, whisk to combine the coconut flour, baking powder, salt, and cocoa powder. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment, or use an electric whisk, and beat until light and creamy. Alternatively you can do this by hand using a bit of elbow grease! Add the sugar and continue to beat until all is incorporated.
9. Gradually add the melted chocolate and oil mixture to the egg and sugar mixture, whisking the whole time. Gently fold in the coconut flour mixture, making sure everything is well incorporated, but trying not to knock out any air.
10. Spoon batter into prepared pan, level out and dust with an extra sprinkle of sea salt.
11. Bake for about 25-30 minutes, or until a skewer inserted around the outside of the cake comes out clean. The very middle can still be pretty squidgy – you want to take it out when it’s slightly underbaked, so that it stays super-gooey and moist. Cool in the tray before cutting.
12. For the coconut moss.
13. Line a baking sheet with parchment paper. In a medium bowl, combine coconut and food coloring gel until coconut is a light green “moss” color. Spread onto prepared baking sheet and let dry.
14. Directions:
15. Fill a large piping bag with chocolate mousse. Pipe mousse into bottom of terrarium and use a spoon or offset spatula to smooth and fill in the gaps around the edges.
16. Top mousse with candy rocks, then graham crackers, crumbled brownies and coconut moss. Place cacti in terrarium to finish.
Title: Bacon Chocolate Chip Cookies
Ingredients:
- 3/4 butter
- 2/3 brown sugar
- 2/3 granulated sugar
- 1 hazelnut extract
- 1/2 vanilla extract
- 1 egg
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 white chocolate chips
- 1 bacon bits
- 2 powdered sugar
- 2 vanilla extract
- 1 cinnamon
- 1
Instructions:
1. An important note- Be sure to use real bacon bits, not Bacos *See large print at the bottom of this post*.
2. Also, you can make your own bacon bits, just make sure you pat down the bacon chunks with paper towels to remove as much extra bacon grease as possible.
3. Preheat oven to 350 degrees fahrenheit.
4. Beat together the butter, sugars, flavouring and eggs until creamy.
5. In another bowl, sift together the dry ingredients.
6. Add the dry ingredients to the butter mixture and stir together.
7. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour.
8. Add in chocolate chips and bacon bits. Stir until well integrated.
9. Place dough on a sheet of waxed paper and refrigerate at least an hour.
10. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls.
11. Set dough balls about 2 inches apart on.
12. an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.
13. Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
14. Maple cinnamon glaze Reipe.
15. 2 cups powdered sugar.
16. 1 tablespoon maple extract.
17. 1 teaspoon vanilla extract.
18. 1 teaspoon cinnamon (It has been suggested that 1 teaspoon may be a bit much, so go ahead and add to taste).
19. Enough water to make a thick glaze.
20. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
21. Spread a small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon.
Title: Lisa's Apple Cake
Ingredients:
- 4 apples
- 1/4 cinnamon
- 1 sugar
- 2 granulated sugar
- 4 eggs
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 baking powder
- 3
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 10inch fluted tube pan.
3. In medium bowl stir apples, cinnamon and 1 tablespoon sugar. Set a side.
4. In large mixing bowl beat sugar and eggs with el. mixer on medium speed for 2 minutes.
5. While mixer is on, slowly add oil and mix for another minute or two.
6. Add orange juice and vanilla extract and mix well.
7. Add flour and baking powder, mix on low speed just until combine.
8. Pour 1/2 batter into prepared pan add apples and pour rest of the batter over the apples.
9. Bake for 1 hour or until wooden toothpick inserted comes out clean.
10. In a half way baking I cover mine with aluminum foil to prevent to be dark on top.
11. Cool cake in pan on a wire rack for 10 minutes and then remove from pan.
Title: Gingerbread Cake
Ingredients:
- 2 applesauce
- 3/4 molasses
- 1/3 canola oil
- 3 eggs
- 3 all-purpose flour
- 1 Splenda granular
- 2 baking soda
- 1 baking powder
- 2 ground ginger
- 1 1/2 ground cinnamon
- 1/2 ground cloves
Instructions:
1. Preheat oven to 350°F.
2. Spray Bundt pan with cooking spray; set aside.
3. Pour applesauce, molasses and oil into a large bowl; add eggs.
4. Stir well.
5. In a separate bowl mix all dry ingredients.
6. Add dry ingredients to applesauce mixture; stir well.
7. Pour cake batter into prepared pan.
8. Bake at 350°F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
9. Remove from oven.
10. Cool cake in pan on a wire rack about 20 minutes. Invert cake on serving plate.
11. Serve warm or cool.
12. Sprinkle with powdered sugar or ground Splenda if desired.
Title: Apricot Hamentaschen (Hamentashen / Hamantaschen / Hamantashen)
Ingredients:
- 2 honey
- 1 1/3 orange, zest of
- 2/3 all-purpose flour
- 1/2 baking powder
- 2 2/3 salt
- 1 1/2 unsalted butter
- 1/4 margarine
- 3/4 sugar
- 2/3 egg
- 1 orange, zest of
- 1
- 1/2
Instructions:
1. To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool.
2. To make the Dough: Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.
3. Preheat oven to 350°F.
4. Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made.
5. Bake for 12 to 14 minutes.
Title: Lemon Pineapple Pudding Pie
Ingredients:
- 1 egg
- 1 water
- 1/2 water
- 1 cream cheese
- 1/2 milk
- 1 instant lemon pudding mix
- 1 pineapple
- 5
- 1
- 8
Instructions:
1. Make the Jiffy cake as directed.
2. When cool:
3. Beat cream cheese and milk until smooth.
4. Add drained pineapple to the mixed pudding(which has been mixed according to package instructions.
5. Add to cheese mixture.
6. Pour over cake and cover with whipped topping.
Title: Caramel Bananas
Ingredients:
- 10 bananas
- 90 butter
- 1/4 brown sugar
- 1 golden syrup
- 1/3 sour cream
- 1/3
Instructions:
1. Peel the bananas and cut in half lengthways.
2. Heat 2/3rds of the butter in a large non stick frying pan.
3. When foaming, add the banana halves.
4. Cook over medium heat for about 2 minutes each side.
5. Transfer to a plate and keep warm.
6. Add the remaining butter to the pan with the sugar, syrup and sour cream.
7. Whisk over low heat until until the sugar dissolves.
8. Simmer 1 minute.
9. Whisk in cream and simmer for a further minute.
10. Return bananas to the pan and simmer gently for 2-3 minutes.
11. Serve immediately with vanilla ice cream and a dollop of whipped cream.
Title: Blueberry Topping
Ingredients:
- 3 blueberries
- 3/4 sugar
- 2 unsalted butter
- 2 fresh lemon juice
- 2 cornstarch
Instructions:
1. Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. .
2. Cool the mixture. Scoop over cheesecake, pie or other cake.
3. Refrigerate until cold.
4. If used by itself, the topping may be stored refrigerated for up to 3 days.
Title: Cinnamon Tea Cakes
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 3/4 Crisco shortening
- 1 sugar
- 3 vanilla
- 2 eggs
- 4 cinnamon
- self-rising flour
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, with electric mixer at medium speed, beat together butter and shortening until light and fluffy (30 seconds).
3. Add sugar and cream together until very light.
4. Add vanilla, scraping down sides of bowl as needed.
5. Add eggs one at a time, beating well after each egg.
6. Gradually fold in flour until a soft, workable dough forms (increase or decrease the amount of flour as necessary).
7. Shape into balls and place on cookie sheets.
8. Dip the bottom of a flat bottomed glass in sugar and use it to mash down the balls of dough.
9. Bake in preheated oven until done (8-9 minutes).
10. Immediately remove from pan to cool.
Title: Gingersnap Cookies (Thin & Crispy)
Ingredients:
- 1/2 unsalted butter
- 1 1/4 sugar
- 1/4 vanilla extract
- 1 egg
- 1/4 molasses
- 1 1/2 all-purpose flour
- 2 1/4 baking soda
- 1/4 salt
- 1 1/2 cinnamon
- 1 1/2 ground ginger
- 1 ground black pepper
Instructions:
1. Beat butter and sugar together until light and fluffy.
2. Add vanilla and eggs and mix until well blended.
3. Add molasses and mix until well blended.
4. Sift remaining ingredients together in a separate bowl.
5. Add dry ingredients to butter mixture in two batches, stirring until just combined.
6. Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
7. Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
8. Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.
Title: Fruitcake
Ingredients:
- 1/2 raisins
- 1/2 brown sugar
- 1/4 butter
- 1/2 molasses
- 1 1/2 flour
- 1 baking soda
- 1 allspice
- 1/2 cinnamon
- 6 clove
- 1
- 4
- 1
Instructions:
1. chop fruit and nuts
2. sprinkle with 1 cup flour
3. measure remaining dry ingredients and sift
4. line a large tube pan with brown paper well greased.
5. cream butter real well
6. add sugar and cream til real fluffy
7. add jelly or molasses
8. stir in egg yolks
9. add liquid alternately with flour mixture
10. add the frui/nuts mixture
11. beat well.
12. bake in slow oven 300 degrees for 3 hours.
Title: Raspberry Gateau of Crepes With Champagne Sabayon
Ingredients:
- 10 unsalted butter
- 1 all-purpose flour
- 2 sugar
- 1 salt
- 4 eggs
- 3 Chambord raspberry liquor
- 2 lemon zest
- 1 1/3 milk
- 1 toasted hazelnuts
- 1 sugar
- 6 fresh lemon juice
- 1
- 1/3
- 1
Instructions:
1. FOR THE CREPES: Blend all ingredients until smooth in a blender or with a hand held blender.
2. Strain.
3. Cover and refrigerate for at least one hour.
4. Heat an 8-inch crepe pan over medium-high heat.
5. Gently stir the batter just to bring it together again.
6. Lightly butter the hot pan and pour in about 2 tablespoons of batter, tilting the pan and swirling the batter so that the batter covers the bottom of the pan in a very thin, even layer.
7. Cook the crepe until it starts to bubble on top.
8. Turn the crepe over and cook the second side for about 20 seconds, then transfer the crepe to a plate.
9. Repeat to make remaining crepes.
10. FOR THE SABAYON: Whisk the yolks, champagne, sugar, and lemon juice in a stainless-steel bowl.
11. Rest the bowl in a saucepan of simmering water.
12. Whisk constantly for 4-5 minutes or more to cook the sauce until it has the consistency of lightly whipped cream.
13. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed.
14. When thick, foamy, and tripled in volume, remove from the heat.
15. ASSEMBLY: Place a crepe in the middle of a large serving plate.
16. Spread with about 1 tablespoon of jam and sprinkle with a few almonds.
17. Repeat, using all the crepes, leaving the top crepe bare.
18. Pour the Champage Sabayon over the tower of crepes and sprinkle the top with any remaining almonds.
19. Cut into wedges and serve.
Title: Key Lime Pie
Ingredients:
- 1/2 key lime juice
- 12 Cool Whip
- 14 sweetened condensed milk
Instructions:
1. Mix juice and milk until thick (do not use mixer), pour into pie crust or custard cup. Cool for 4 hours, too with Cool Whip/whipping cream right before serving.
2. Enjoy!
Title: Million Dollar Fruit Salad
Ingredients:
- 1 Cool Whip Lite
- 1 bananas
- 1 pecans
- 1
- 2
- 1/2
Instructions:
1. Fold together condensed milk and Cool Whip.
2. Add drained fruit cocktail and crushed pineapple.
3. Stir in sliced bananas with lemon and mix well. Add pecans and stir.
4. Chill for one hour or overnight and serve cool.
5. FOR VARIATION: you can add 1/2 cup of small marshmallows and 1/2 cup shredded coconut if you like.
Title: Mother's Cookies
Ingredients:
- 1 shortening
- 1 margarine
- 1 brown sugar
- 1 egg
- 2 coconut
- 1/2 flour
- 1/2 baking soda
- 1/2 walnuts
- 1/2 salt
- 1 cream of tartar
- egg
Instructions:
1. Cream shortening. Add sugar and egg.
2. Sift dry ingredients.
3. Add alternately with coconut and walnuts.
4. Bake 350°F for 10-12 minutes or until brown.
Title: Skillet Apple Pie Stacks
Ingredients:
- 16 1/2 old fashioned oats
- 1 pecans
- 1/2 sugar
- 1 cinnamon
- 2 granny smith apples
- 1/2 butter
- 3 cinnamon
- 1 light brown sugar
- 1/2 vanilla ice cream
- 1
- 1/4
- 6
Instructions:
1. Process:
2. Break apart sugar cookie dough and place in a bowl with the oats and pecans. Using your hands, incorporate the oats and nuts into the cookie dough.
3. Make sugar cookie crunch topping by crumbling the cookie dough mixture onto a 9 X 12 cake pan and place in the oven at 350 degrees for 25 minutes. Stir around cookie dough with spatula after 20 minutes, them return to oven to complete baking. Remove from oven and allow to cool in the pan.
4. Cut 24 3” circles from your pie crust using a glass or cookie cutter.
5. Make Cinnamon Sugar mixture by combining 2 T. sugar with 1/2 t. cinnamon. Sprinkle ¼ t. mixture on each circle.
6. Place pie crust on a cookie sheet and bake in the oven at 450 degrees for 7 minutes. Remove pie crusts from cooking sheet immediately.
7. Add apples, pie filling, butter, brown sugar and cinnamon to a skillet. Cook on high until bubbly, then reduce and cook on low for 5 minutes or until the fresh apples begin to soften.
8. Place a pie crust disk on a plate and top with 2 T. pie filling, then 1/2 cup of ice cream, another pie disk, 2 T. pie filling, 1/4 cup of sugar cookie crunch topping. Garnish with whip cream.
9. This can be served warm or cold. Left over sugar cookie crunch is a tasty snack.
Title: Vegan Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 1/2 salt
- 1 baking soda
- 2 vinegar
- 2 vanilla
- 1 water
- 3/4
- 2
Instructions:
1. Add all of the dry ingredients to a bowl and mix them together to remove any lumps.
2. Add the liquids and mix until smooth.
3. Pour into an un-greased 9x14 pan, bake at 350 for 35-40 minutes.
Title: Maple Butterscotch Brownies
Ingredients:
- 1 1/2 brown sugar
- 1/2 butter
- 1 1/2 eggs
- 2 flour
- 1 1/2 baking powder
- 1 walnuts
- 1 confectioners' sugar
Instructions:
1. In a large bowl, combine brown sugar, butter, and maple flavoring.
2. Beat in eggs, one at a time.
3. Combine flour and baking powder and add to egg mixture.
4. Stir in walnuts.
5. Pour into a greased 9- inch square baking pan.
6. Bake at 350F for 30 minutes or until brownies test done.
7. Cool.
8. Dust with confectioners sugat, if desired.
Title: Hot Fudge Pudding
Ingredients:
- 1 self rising flour
- 1 3/4 sugar
- 4 milk
- 1/2 butter
- 2 vanilla extract
- 1 salt
- 1 hot water
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Combine flour, 3/4 cup sugar and 2 tablespoons cocoa.
3. Stir in milk, butter and vanila.
4. Pour batter into 9 inch square baking pan (I use silicone).
5. Combine 1 cup sugar, 2 tbs cocoa and salt. Mix well and sprinkle over batter.
6. Pour water over the top and bake for 30 minutes.
7. Serve warm and top with whipped cream or ice cream if you want.