lumicero/recipes-ing2inst huggingface dataset:
Title: Maple Shortbread Cookies - Rolled Version
Ingredients:
- 1 unsalted butter
- 1/2 white sugar
- 1/4 salt
- 1 vanilla extract
- 1 all-purpose flour
- 1/4
- 2 1/2
- 2
Instructions:
1. Beat the butter with the sugars, salt, vanilla and maple extract, until well blended.
2. Beat in the flour to form a smooth dough. The dough will be crumbly at first, but will come together as it's mixed.
3. Divide the dough in half, pat each half into a disk, wrap well and chill for about an hour.
4. Preheat oven to 350*F. Line 2 baking sheets with parchment paper, or grease lightly.
5. Sprinkle the dough and your work surface lightly with flour.
6. Roll the dough till it's a scant 1/4" thick.
7. Cut cookies with a cutter and place on the prepared baking sheets. Sprinkle with the extra maple sugar.
8. Bake for 10 - 12 minutes or until lightly browned.
9. Let sit on the baking sheet for several minutes before moving to a rack to cool completely.
Title: Strawberry Custard Cake
Ingredients:
- 1 fresh strawberries
- 4 sugar
- 1/3 milk
- 2 vanilla bean
- 5 cornstarch
- 1 dark rum
- 2
- 1/2
- 2
Instructions:
1. Carefully cut the spongecake into three horizontal layers.
2. Strawberries: Save half of the strawberries for decoration. Cut the other half of the strawberries in small cubes -- an put in a bowl. Mix in the sugar og let it rest until the sugar has dissolved. It should become a little sirupy.
3. Vanilla Custard: Bring the milk, with the vanilla bean added, to a boil. Whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk brisklyl. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes a thick cream. Pour the cream through a sieve and let cool. Whip 2/3 cup of the heavy cream and fold it in the custard.
4. Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently. Repeat the above process before placing the last layer of sponge cake on top.
5. Tip! If you have extra time on your hands, you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavours time to settle a bit and will make a great cake even better!
6. Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work add the remaining strawberries on top.
Title: Paula Deen's Peppermint Pinwheels
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 1 unsalted butter
- 1 sugar
- 1 egg
- 1/2 vanilla extract
- 1 powdered sugar
- 1
- 24
Instructions:
1. Sift together the flour, salt and baking powder and set aside.
2. Cream butter and sugar together in another large bowl. Add egg and beat until incorporated. Add the vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring. Refrigerate for 2 hours.
3. Tear out 1 sheet of waxed or parchment paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours.
4. Preheat oven to 375 degrees F.
5. Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Place lollipop stick about 1-inch through the flat side of the dough. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.
Title: Chocolate Cheese Fondue
Ingredients:
- 1/4 unsalted butter
- 2 powdered sugar
- 1/2 cheddar cheese
- 1/3 gruyere
- 1/2 cinnamon
- 1/4 nutmeg
- 1/2 vanilla
- 1/4 milk
- 1/2 brandy
- 1 ladyfingers
Instructions:
1. In a saucepan, melt butter over low heat.
2. Gradually add cocoa and sugar, and blend thoroughly to make a smooth sauce.
3. Add cheese, and blend well.
4. Stir in cinnamon, nutmeg, vanilla, and almond extract.
5. Gradually add milk until fondue is of desired consistency.
6. Add brandy (do NOT stir); immediately ignite brandy.
7. Serve over ice cream, or use as a dip.
Title: Orange Yogurt Cake
Ingredients:
- 2 1/2 unbleached white flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 3 eggs
- 1 sugar
- 3/4 butter
- 2 vanilla
- 1 plain low-fat yogurt
- 1 sugar
- 1/2 water
- 1 cinnamon stick
- 1/2
- 1
- 2 -3
Instructions:
1. Preheat the oven to 350°F Butter and flour a 9x13 cake pan.
2. Combine the dry ingredients (the first five listed).
3. Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla.
4. Add yogurt, juice, and dry ingredients to the egg mixture gradually.
5. Bake for 45 minutes, until the cake is firm and golden.
6. Combine all syrup ingredients in a small saucepan and bring quickly to a boil.
7. Lower heat and simmer for 10 minutes.
8. Allow to cool, and remove the cinnamon stick and orange peel.
9. Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It's going to seem like an awful lot of syrup, but keep pouring!
10. I think this cake tastes best when it's completely cooled, so try to wait a while before eating.
Title: Nutty Graham Picnic Cake
Ingredients:
- 2 all-purpose flour
- 1 graham cracker crumbs
- 1 brown sugar
- 1/2 white sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 1/2 cinnamon
- 1 butter
- 1 orange zest
- 1 eggs
- 3 brown sugar
- 1 half-and-half cream
- 4 milk
- 8 butter
- 2 icing sugar
- 1 1/2
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour a 10-inch tube pan OR a 12-cup Bundt pan.
3. In a large bowl, mix all cake ingredients, except the nuts, beat for 3 minutes at medium speed.
4. Stir in nuts by hand.
5. Spoon batter into prepared baking pans.
6. Bake for 40-60 minutes, or until cake test done.
7. Cool in pan for 15 minutes, run knife around the edges, lift off and remove from sides, OR invert (if using a Bundt pan).
8. FOR GLAZE: In a small saucepan, combine 4 tbsp brown sugar, milk and butter, cook over low heat just until sugar is dissolved, stirring constantly.
9. Remove from heat.
10. Stir in icing sugar, blend until smooth.
11. Drizzle over cake; sprinkle with nuts.
Title: Moist Chocolate Bundt Cake
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/2 eggs
- 3 buttermilk
- 1 butter
- 3/4 vanilla extract
- 1 boiling water
- 2
Instructions:
1. Preheat oven to 350°F Grease and flour a bundt pan and set aside.
2. In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in coffee after it has cooled on low setting until completely incorporated. Note: the batter will now be VERY runny, this is normal.
3. Pour batter into bundt pan and bake on second rack from the bottom of oven for 40 to 50 minutes, until toothpick inserted in center comes out clean.
4. Cool for about 45 minutes to an hour on wire rack before removing from bundt pan.
5. Apply frosting of choice.
Title: Pineapple Icebox Pudding
Ingredients:
- 1 crushed pineapple
- 3 powdered sugar
- 3 eggs
- 1 1/2 butter
- 1
- 2
- 3/4
Instructions:
1. Mix together eggs, sugar, butter, and beat until light.
2. Crumble 2/3 of the vanilla wafters in the bottom of a 9x13 pan.
3. Spread mixture evenly over top of cookie crumbs.
4. Add pineapple, then cream, then nuts, and cover with remaining vanilla wafters.
5. Cover and chill to allow flavors to blend before serving.
6. Remove 30 minutes before serving.
Title: Soft & Crunchy Date Squares
Ingredients:
- 1 unbleached all-purpose flour
- 1/2 baking soda
- 1/8 sea salt
- 3/4 butter
- 1 brown sugar
- 1 3/4 rolled oats
- 1 1/2 dates
- 3/4 water
- 1 vanilla extract
Instructions:
1. In a large bowl, add flour, baking soda and salt; whisk until blended. Add butter and using a pastry cutter, combine with flour. Add brown sugar and rolled oats; stir until mixture is crumbly (don’t over mix). Scoop half of the flour-oat mixture into an 8 X 8 lightly buttered baking dish. With the back of a spoon compact it by pressing down gently; set aside. Preheat oven to 350ºF.
2. In a small saucepan, combine dates, water and vanilla extract. Stir and bring to a boil. Reduce heat to medium-low and gently simmer until the dates are soft, stirring often; while cooking, mash them. Remove from the heat and cool off for about 5 minutes.
3. Spoon date mixture on bottom crust and level it out with a spatula. Add the remaining oat mixture and press down gently. Transfer to the preheated oven and bake for 25 minutes. Cool completely before cutting into squares.
Title: Lemonade Sugar Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 2 eggs
- 2 3/4 flour
- 3/4 baking soda
- sugar
Instructions:
1. Cream butter with sugar utnil the mixture is light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Sift flour with baking soda, and add to the creamed mixture, alternately with 1/2 cup of the lemonade concentrate.
4. Set the rest of the concentrate aside to use later.
5. Drop batter by the tablespoon about 2 inches apart on ungreased baking sheets.
6. Bake for 10 minutes at 400 degrees, or until the edges of the cookies begin to turn brown.
7. Take the cookies from the oven, and while they are still warm, brush them with the remaining concentrate and sprinkle lightly with sugar.
Title: Mocha Dessert
Ingredients:
- 1 chocolate pudding
- 2 instant coffee powder
- 1 walnuts
- 1/4
Instructions:
1. Combine first 2 ingredients.
2. Fold into topping and nuts.
3. Spoon into sherbet glasses.
4. chill in freezer till served.
Title: Apple Cake
Ingredients:
- 8 butter
- 1 1/2 sugar
- 1 egg
- 1 all-purpose flour
- 1 baking soda
- 1/2 cinnamon
- 1/4 salt
- 2 tart apples
- 1 walnuts
- 2 cornstarch
- 1/4 evaporated milk
- 1 lemon juice
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F Coat a 9-inch square pan with cooking spray.
2. Cream 5 tablespoons butter and 1 cup sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes.
3. Combine remaining 3 tablespoons butter, 1/2 cup sugar, cornstarch and evaporated milk in a saucepan; bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake. Serve warm.
Title: Ghost Goo (Dip)
Ingredients:
- 8 Philadelphia Cream Cheese
- 7 marshmallow cream
- 2
Instructions:
1. Beat cream cheese and marshmallow creme with whisk until blended.
2. Cover.
3. Refrigerate 2 hours or until thickened.
4. Mound into ghost shape (or desired shape) on serving plate.
5. Add cinnamon candies for the"ghost's eyes".
6. Yields (12) 2 Tbsp servings.
7. For a variation prepare as directed, stirring in 2 squares melted and cooled unsweetened baking chocolate.
Title: Inside-Out Apple Crisp
Ingredients:
- 4 apples
- 1 1/3 butter
- 2 2/3 brown sugar
- 8 oatmeal
Instructions:
1. Peel and partially-core the apples (use a melon baller or paring knife to scoop 2/3 of the core, past the seeds, but not far enough that you've put a hole all the way through the apple).
2. Combine half the sugar (4 tsps), butter and brown sugar in a mini food processor or by hand. If by hand, you'll want to cut the butter up into tiny pieces first so it mixes well.
3. Put 1/4 of topping mixture into the hollowed-out core of each apple until it's full. Sprinkle another 1 tsp over the top of each apple.
4. fill a glass baking dish with 1/2 inch of water.
5. bake in 350 degree oven for 45-60 minutes, until apples are soft.
6. remove and serve. I like to cut mine into fourths and let the filling ooze onto the plate. ice cream optional :).
Title: Double Chocolate Almond Cake With Amaretto
Ingredients:
- 1 sour cream
- 1/2 water
- 1/4 eggs
- 1 Amaretto
- 2 vanilla extract
- 3 butter
- 2 margarine
- 2 half-and-half cream
- 3/4 Amaretto
- 1
- 3
- 2
- 1
Instructions:
1. Heat oven to 375°F.
2. Generously spray 12-cup Bundt pan, set aside.
3. Combine all cake ingredients except almonds in large mixer bowl.
4. Beat at low speed, scraping bowl often, until well mixed.
5. Stir in almonds by hand.
6. Pour batter into prepared pan.
7. Bake for 55-65 minutes or until cake begins to pull away from sides of pan.
8. DO NOT OVERBAKE.
9. Cool 10 minutes, invert onto serving plate.
10. Cool completely.
11. Meanwhile, combine all chocolate ganache ingredients except for Amaretto or almond extract in 1-quart saucepan.
12. Cook over low heat, stirring constantly, until chips are melted and mixture is pourable, about 2-3 minutes.
13. Stir in Amaretto or almond extract.
14. Drizzle over cooled cake.
15. Garnish with almond pieces, if desired.
Title: Rice Pudding
Ingredients:
- 1 rice
- 1 1/2 milk
- 2 non-dairy milk substitute
- 1/2 eggs
- 1 sugar
- 1/4 vanilla
- 1/4 raisins
- 1/4 nutmeg
- cinnamon
Instructions:
1. Boil rice and milk gently, slowly add eggs, sugar and vanilla.
2. Pour into 1 ½ quart casserole dish.
3. Add raisins.
4. Sprinkle with spices.
5. Place into larger pan containing ½ inch water.
6. Bake 35 <U+0096> 40 minutes at 350 or until knife inserted near the edge comes out clean.
Title: Maple Sugar Cake
Ingredients:
- 1/2 butter
- 1 1/4 brown sugar
- 3 eggs
- 1/2 maple syrup
- 1/4 milk
- 1/4 sour cream
- 1 cake flour
- 2 1/2 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 ground cloves
- 1/2 allspice
- 1/4 nutmeg
- 1/4 mace
- 1/4 butter
- 6 confectioners' sugar
- 1 1/2 sour cream
- 4 1/2 walnuts
- 1/2 - 3/4
Instructions:
1. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. In a bowl, combine the syrup, milk, sour cream and maple flavoring.
2. In another bowl, combine the flour, baking powder, baking soda, salt, clovs, allspice, nutmeg and mace; add to creamed mixture alternately with syrup mixture.
3. Pour into two greased and floured 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool.
4. For frosting, in a mixing bowl, cream butter and maple flavoring. Gradually beat in the confectioners' sugar. Add enough sour cream to acheive spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts if desired. Store in the refrigerator.
Title: Chak Chak
Ingredients:
- 12 cranberries
- 1/3 walnuts
- 5 1/2 eggs
- 2 sugar
- 1
Instructions:
1. beat eggs and sugar until frothy.
2. add in noodles, cranberries, and walnuts.
3. take a small handfull of this and place on baking sheet 2cm appart.
4. bake uncovered 40 minutes at 300 degrees F.
5. COOL COMPLETELY BEFORE TAKING OUT OF BAKING SHEET!
Title: Mexican Wedding Cakes (Cookies)
Ingredients:
- 1 butter
- 1/2 margarine
- 1 confectioners' sugar
- 2 vanilla
- 1/8 flour
- salt
Instructions:
1. Crème the butter with the cup of sugar and vanilla.
2. Mix flour, nuts, and salt.
3. Add the mixture of flour, and salt to the butter.
4. Form small balls.
5. Put on un-greased cookie sheet.
6. Bake at 325 degrees F for 20-25 minutes or until lightly brown.
7. Roll in confectioner’s sugar while the cookies are still warm.
8. Enjoy!
Title: Apple Pudding With Bacardi Rum (Cuban)
Ingredients:
- 6 apples
- 3 eggs
- 3/4 sugar
- 2 butter
- 1 cinnamon
- 1/2 rum
- 1/2
Instructions:
1. Peel apples and chop fine. Add everything else. Mix well until it forms a paste.
2. Beat the egg whites until stiff. Add them to the apple mixture; mix again.
3. Pour mixture into a greased mold. Place mold in a pan of hot water (like a 13x11 cake pan). Bake at 350 for 30 - 40 minutes or until pudding is set.
Title: Cranberry Bars
Ingredients:
- 2 eggs
- 1/2 butter
- 1 1/2 sugar
- 1 vanilla
- 1 1/2 flour
- 1 baking powder
- 1/2 cranberries
- 2
Instructions:
1. This is good with a powder sugar glaze or lightly sifted powder sprinkled on top.
2. Beat together eggs, butter, sugar and vanilla.
3. Add flour and baking powder and mix well.
4. Fold in nuts and cranberries.
5. Mixture will be cookie-consistency. Spread into prepared 8x8 pan. (If using 9x12, you will need 1.5 times the recipe.).
6. Bake@ 350 degrees 40-45 minutes (but start checking after 35).
Title: Lemon Mug Cake
Ingredients:
- 3 all-purpose flour
- 1/4 baking powder
- 1 egg
- 3 sugar
- 2 lemon zest
- 1 lemon juice
- 2
Instructions:
1. Mix the flour and baking powder.
2. Mix (in a separate bowl) the egg, sugar, oil, zest, and juice.
3. Combine the two mixtures.
4. Pour batter into a greased mug.
5. Microwave on high for 90 seconds. Cool in mug.
Title: No Ice Cream Nutella Cones
Ingredients:
- 1/4 white chocolate chips
- 2 banana
- 2 Mock Nutella Spread
- 1/2 strawberries
- 2 lemon juice
- 1/2 peanuts
- 2
- 1/4
- 2
Instructions:
1. Smear semi-sweet chocolate on the inside of the cones. Use a dowel or wooden skewer to help smear the chocolate on the inside. Place in cup of uncooked rice or lay on parchment paper to set.
2. Swirl small amount of remaining semi-sweet chocolate into the melted white chocolate. Dip open tops into the swirled chocolate and immidiately place upright (in the rice) so it drizzles a little down the outside of the cone (use your finger to smear the chocolate or catch drippings if needed). Allow to set again, this time in the refridgerator until chocolate is hard and fully set.
3. Meanwhile, mix banana with Nutella. When cones are set, place half the banana/Nutella evenly into bottom of each cone.
4. Divide the whipped topping and to half, mix in the strawberries, the other half mix in the lemon juice.
5. Place strawberry mixture over banana/Nutella layer thats in the cone. Follow with remaining banana/Nutella. Top with lemon whipped cream, sprinkle with chopped nuts and enjoy.
Title: Summer Fruit Bowl
Ingredients:
- 3 bananas
- 4 oranges
- 1 strawberry
- 1 seedless grapes
- 1/2 sour cream
- 1 honey
- 1
Instructions:
1. Peel bananas; slice into bowl.
2. Cover completely with other fruit.
3. Cover bowl and chill.
4. Mix dressing ingredients together.
5. Just before serving, pour dressing over fruit; toss until fruit is well coated.
Title: Chocolate Pumpkin Roll Cake
Ingredients:
- 1 cream cheese
- 1/2 powdered sugar
- 1/2 pumpkin puree
- 1/2 canned pumpkin
- 1/8 ground cinnamon
- 1/4 ground nutmeg
- 1/2 vanilla extract
- 4 eggs
- 3/4 sugar
- 1 vanilla extract
- 1/2 flour
- 1/3 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/2 water
- 1/3 butter
- 2 water
- 2 powdered sugar
- 2 vanilla extract
- 3/4
- 1/2
Instructions:
1. For filling, beat cream cheese and powdered sugar.
2. Beat in pumpkin, nutmeg, cinnamon, and vanilla.
3. Add whipping cream slowly, beating until slightly thickened.
4. Refrigerate approximately 2 hours.
5. For cake: Heat oven to 375°F
6. Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
7. Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
8. Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
9. Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
10. Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
11. Bake 12-15 minutes or until top springs back when touched.
12. Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
13. Roll cake in towel, starting from narrow end; place on wire rack to cool.
14. Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
15. For chocolate glaze: Melt butter in a small pan over low heat;
16. add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
17. Remove from heat; cool slightly.
18. Slowly add powdered sugar and vanilla, beating until smooth.
19. Spoon glaze over rolled cake.
20. Keep refrigerated.
Title: Lemon Sweet Crackers
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 1 1/2 shortening
- 1/2 sugar
- 1 milk
- 1
- 1/2
- 2 1/4
Instructions:
1. Preheat oven to 350°F Prepare baking sheet(s) by greasing or by lining with Kitchen Parchment.
2. Thoroughly combine the flour, salt and Bakers' Ammonia. Set aside.
3. Cream shortening and sugar well. Add egg white and beat until light.
4. Add flour mixture to shortening mixture alternately with milk.
5. Add lemon extract.
6. Roll out and cut into 3" squares. Bake about 8 minutes.
Title: Tropical Tasting Pound Cake
Ingredients:
- 2 self rising flour
- 2 sugar
- 1 milk
- 1 eggs
- 4
- 1
Instructions:
1. Mix dry ingredients.
2. Stir in liquid ingredients mixing well.
3. Pour into greased (or 'Pam' sprayed) bundt pan.
4. Bake @ 350 for 30-40 minutes or until toothpick comes out clean.
5. A glaze can be added to the top if desired.
Title: Weight Watchers Chocolate Cupcakes
Ingredients:
- 1 pumpkin
- 18 water
- 1/4 - 1/2
Instructions:
1. Mix all together by hand or you may use a mixer.
2. Bake at 350°F in mini muffin tins for 30-35 minutes.
Title: Low Sugar Poke Cake
Ingredients:
- 1 hot water
- 3 sugar-free instant vanilla pudding mix
- 1
- 3 1/2
- 1
Instructions:
1. Bake cake as directed in 9/12 cake pan.
2. Poke holes in cake after it cools a bit.
3. Mix jello with one cup hot water and pour over cake.
4. Pour can of soda over cake.
5. Mix pudding as directed and spoon over cake.
6. Top with cool whip.
Title: Almost Sugar-Free/Fat-Free Lemon Ice Box Pie
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 butter
- 6 fresh lemon juice
- 1/2 unflavored gelatin
- 1 lemon pudding mix
- 1 sugar-free lemon gelatin
- 1 Splenda sugar substitute
- 1/3 eggs
- 2 water
- 2 1/2
- 2
Instructions:
1. Combine the graham cracker crumbs. Splenda brown sugar blend and melted butter and mix well. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling.
2. In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom.
3. In a saucepan, whisk together the pudding and pie filling mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water.
4. Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture.
5. Stir until completely combined and refrigerate about 1 1/2 hours or until thickened and beginning to gel. With a whisk, fold in the Cool Whip.
6. Pour into the graham cracker crust and return to refrigerator until completely set.
Title: Easy Fruit Loaf
Ingredients:
- 3 dried dates
- 3 raisins
- 4 sultanas
- 4 tea
- 1/4 margarine
- 6 soft brown sugar
- 5 eggs
- 2 plain flour
- 6 mixed spice
- 1
Instructions:
1. Heat the oven to 180 degrees centigrade or 160 degrees for a fan assisted oven.
2. Line a 9 x 4 inch loaf tin with baking paper.
3. Put all the fruit into a pan and pur the tea over it. Put over a low heat and bring to a simmer, and let it simmer away gently for an hour. Add more tea or water if it looks like drying out too much. The liquid should be totally absorbed after an hour.
4. Beat the margarine and sugar together until light and fluffy.
5. Then beat in the eggs.
6. sift the flour and mixed spice onto the mixtyre and fold inches.
7. Add the steeped fruit and mix it iin well.
8. Spoon the mixture into the loaf tin and bake for 1 hour, or until a skewer pushed into the middle comes out clean.
9. cool in the tin for 10 minutes then remove from the tin and cool on a wire rack.