lumicero/recipes-ing2inst huggingface dataset:
Title: Cinnamon-Roasted Pears With Dried Cherries and Caramel Sauce
Ingredients:
- 6 dried tart cherries
- 1/4 butter
- 6 ground cinnamon
- 1 bosc pears
- 8 light brown sugar
- 1 granulated sugar
- 1/4 light corn syrup
- 1/2 heavy cream
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Put cherries in small bowl.
3. Heat orange liqueur almost to boiling.
4. Pour hot liqueur over cherries.
5. Set aside until liquid is absorbed.
6. In a small saucepan over low heat, melt butter.
7. Stir in cinnamon.
8. Arrange pears in an ungreased 13-inch x 9-inch baking dish, cut-side-up.
9. Brush pears with some of the cinnamon butter.
10. Spoon some softened cherries into each pear half.
11. Bake pears, uncovered, 30 to 35 minutes, or until fork-tender, brushing occasionally with cinnamon butter.
12. (Can be made up to 1 day ahead to this point if covered and refrigerated,before serving, bake at 325°F 15 minutes, or until heated through).
13. In a medium saucepan over medium heat, combine sugars, corn syrup, cream, and salt.
14. Heat to boiling, reduce heat to low, and cook until mixture reaches 238°F* on a candy thermometer or until it forms a soft ball when a small amount is dropped into cold water.
15. (Can be made up to 1 week ahead to this point if covered and refrigerated, warm over low heat before serving).
16. To serve, spoon some warm caramel sauce onto a small plate.
17. Arrange 2 pear halves on top of sauce and drizzle with a bit more sauce.
Title: Apple Crisp
Ingredients:
- 5 apples
- 1 brown sugar
- 1 1/2 flour
- 1 cinnamon
- 1 nutmeg
- 3 butter
- 1/4
Instructions:
1. Preheat oven to 375 degrees F.
2. Put half of the apples in a greased 9x9" pan.
3. Blend together remaining ingredients, except juice, and crumble half over the apples.
4. Cover with remaining apples and flour mixture.
5. Pour juice over top.
6. Bake 35 minutes.
Title: Light Pumpkin Cookies With Splenda Sugar Blend by Kim
Ingredients:
- 1 applesauce
- 1/4 Splenda Sugar Blend for Baking
- 1/2 brown sugar
- 1 canned pumpkin
- 2 vanilla extract
- 1 flour
- 2 cinnamon
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
3. Add in the pumpkin, egg whites, and vanilla.
4. In another bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.
5. Stir flour mixture into the sugar mixture and blend well.
6. Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
7. Bake for 10 minutes at 350 degrees.
8. Cool on a wire rack.
9. Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
10. Enjoy!
Title: Crock Pot Chocolate-Walnut Bread Pudding
Ingredients:
- 3 milk
- 3/4 cocoa powder
- 3/4 eggs
- 3 walnuts
- 5 heavy cream
- 1/2 instant espresso
- 1/2 sugar
- 2 water
- 3/4 butter
- 1 salt
- 3
- 3/4
Instructions:
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray; set aside.
2. In a medium saucepan heat milk over medium heat until very warm but not boiling. Remove from heat. Add chocolate pieces and cocoa powder (do not stir); let stand for 5 minutes. Whisk until smooth; cool slightly (about 10 minutes).
3. In a large bowl whisk together the eggs and chocolate mixture. Gently stir in bread cubes and walnuts. Transfer bread mixture to the prepared cooker.
4. Cover and cook on low-heat setting for about 2-1/2 hours or until a knife inserted near center of pudding comes out clean (mixture will puff). Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes (pudding will fall as it cools).
5. For the sauce: In a medium bowl combine cream & coffee. Whisk until coffee is dissolved completely; set aside. In a saucepan over med/hi heat, combine sugar & water. Bring to a boil & let cook undisturbed until it becomes amber in color (about 5 min). Immediately stir in butter and remove from heat. Whisk in cream & salt.
6. To serve, spoon warm pudding into dessert dishes. Top each serving with Coffee-Cream Sauce.
Title: Chocolate Raspberry Bread Pudding With Raspberry Sauce
Ingredients:
- 4 whole grain English muffins
- 2 eggs
- 3/4 skim milk
- 1/2 sugar
- 1 vanilla extract
- 1 raspberries
- 1/2 raspberries
- 1/2 sugar
- 1/2 brandy
- 1/8 lemon juice
- 1
Instructions:
1. Preheat the oven to 375 degrees F.
2. In large bowl combine milk, sugar, egg and vanilla extract.
3. Add bread squares to the cream mixture. Mix until all of the bread cubes are well coated.
4. Let sit for 15 minutes so the bread can soak up the cream mixture. Stir every five minutes.
5. Mix in raspberries and chocolate chips.
6. Pour mix into a greased, round "souffle" baking dish.
7. Place in the oven and bake for 1 hour.
8. Remove bread pudding from oven and cool for 10-15 minutes.
9. While bread pudding is cooling, prepare raspberry sauce.
10. Heat raspberries and sugar until sugar dissolves.
11. Add brandy and lemon juice.
12. Cook until thickened.
13. Serve bread pudding warm with raspberry sauce.
Title: Oatmeal Apple Crisp
Ingredients:
- 2 flour
- 1/2 sugar
- 6 apples
- 1 cinnamon
- 1 brown sugar
- 1/2 oatmeal
- 1/2 flour
- 3/4 cinnamon
- 1/2 nutmeg
- 5 butter
Instructions:
1. Peel and slice apples put in 13x9 baking dish add flour, sugar and cinnamon and stir together.
2. Mix all topping ingredients and spread over apples. Bake at 300 for 45 minutes!
3. Great over ice cream!
Title: Lemony Tapioca Pudding
Ingredients:
- 1 sugar
- 1/2 heavy cream
- 1 vanilla extract
- 2 lemon zest
- 2 dry tapioca
- 1
- 3
Instructions:
1. Whisk together the cream, milk, egg yolk, tapioca and sugar in a medium sauce pan.
2. Let the pan sit for five minutes.
3. While the mixture is resting, zest the lemon.
4. Stir constantly while cooking the mixture over medium to medium high heat. Keep cooking until it boils.
5. Remove the pudding from the stove and stir in the vanilla extract and lemon zest.
6. Cover and let sit for 20 minutes.
7. Uncover and let it sit for another ten minutes.
8. Pour into a bowl, stir and cover with plastic wrap. The wrap should touch the top of the pudding.
9. Place in refrigerator until cold.
Title: Armenian Nutmeg Cake
Ingredients:
- 2 brown sugar
- 2 cake flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 125 butter
- 1 milk
- 1 egg
- 1 nutmeg
- 1/2 walnuts
Instructions:
1. Heat oven to 180C or 160C convection.
2. Combine sugar,and sifted flour, baking powder, and salt.
3. Rub in butter until mixture resembles fine breadcrumbs.
4. Press half the mixture into a well greased 20cm square pan.
5. Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture.
6. Mix well, then spoon into pan on top of pressed in mixture.
7. Sprinkle walnuts over.
8. Bake in preheated oven for 1 hour.
9. Allow to stand 15 minutes before turning out on to a wire rack to cool.
Title: Mixed Berries Marnier
Ingredients:
- 1 raspberries
- 1 blackberry
- 12 blueberries
- 1 strawberry
- 2 sugar
- 1/4 Grand Marnier
- triple sec
Instructions:
1. Place berries in a glass bowl.
2. Sprinkle with sugar and grand marnier, mixing to distribute sugar and liqueur.
3. Cover and refrigerate until ready to serve.
Title: Light Cherry Dessert
Ingredients:
- 3 cherries
- 1 1/4 skim milk
- 4 eggs
- 1/4 Splenda granular
- 1/4 sugar
- 1 salt
- 1 1/2 light margarine
- 1 flour
- 1/4 powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Wash cherries; remove stems and pits.
3. Place pitted cherries in an 8 cup oven-proof dish.
4. In the bowl of a food processor or blender, combine milk, eggs, splenda, sugar, salt, and melted margarine. Blend until smooth. Add flour, blend briefly - do not overmix once flour is added.
5. Pour batter into baking dish, covering cherries, and bake for 30 minutes or until top is light golden brown and center is done.
6. Sift confectioners' sugar over the top and serve while still warm.
Title: Strawberry Magic
Ingredients:
- 1 miniature marshmallow
- 2 frozen strawberries
- 1 strawberry gelatin
- 2 1/4 flour
- 1 1/2 sugar
- 1/2 shortening
- 3 baking powder
- 1/2 salt
- 1 milk
- 1 vanilla
- 3 eggs
Instructions:
1. Grease bottom of 13x9 pan.
2. Sprinkle marshmallows over bottom of pan.
3. Combine strawberries with dry gelatin; set aside.
4. In large bowl, combine rest of ingredients; beat 3 minutes with mixer, medium speed.
5. Pour over marshmallows.
6. Spoon strawberry mixture over batter.
7. Bake at 350 degrees for 45-50 minutes until golden brown; cool.
8. Serve with whipped cream.
Title: Upside-Down Cranberry Crunch
Ingredients:
- 3 cranberries
- 1 3/4 sugar
- 1/2 pecans
- 2 eggs
- 1/2 butter
- 1/2 flour
- 1 ice cream
Instructions:
1. Set oven to 325°F.
2. Grease a 8-in square baking pan.
3. Place cranberries in prepared pan.
4. Sprinkle with 3/4 cup sugar and pecans.
5. In a mixing bowl, beat the eggs, extract, butter, flour and remaining sugar until smooth.
6. Spread the mixture over the cranberry mixture.
7. Bake for 1 hour, or until cake test done.
8. Run a knife around the edges of dish; immediately invert onto a serving plate.
9. Cut into serving-size pieces.
10. Serve with whipped cream or ice cream if desired.
Title: Fruit Crumble
Ingredients:
- 1 sliced apples
- 1 butter
- 75 honey
- 2 muesli
- 3
- 1
Instructions:
1. Combine boysenberries and applesin a casserole dish.
2. Melt honey and butter on low heat. Stir.
3. Combine Weetbix and muesli together and add liquid, combine thoroughly.
4. Cover fruit with the mixture, and bake at 180C for 30 minutes.
5. Serve with whipped cream, yoghurt, or ice cream.
Title: Pistachio Torte With Lemon-Cardamom Glaze
Ingredients:
- 1 unsalted shelled pistachio
- 1 granulated sugar
- 1/3 flour
- 1/2 unsalted butter
- 1 vanilla
- 1/2 salt
- 3/4 confectioners' sugar
- 1/4 lemon juice
- 1/2 ground cardamom
- 1 unsalted shelled pistachios
- 1/8
- 2
Instructions:
1. Make torte: Preheat oven to 375°F and butter a 9-inch springform pan. Line bottom of pan with a round of wax paper and butter paper.
2. In a food process or blender finely grind pistachios with 3/4 cup of sugar. Transfer mixture to a large bowl and stir in flour, butter, zest, vanilla, and almond extract. In another bowl with an electric mixer, beat whites with salt until they barely hold soft peaks and gradually beat in remaining 1/4 cup sugar until meringue just holds stiff peaks. Stir one third of meringue into pistachio mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan.
3. Bake torte in middle of oven 40 minutes, or until it pulls away from side of pan and top is golden brown. Cool torte in pan on rack 10 minutes. Run a knife around edge of pan and remove side. Invert torte onto rack and remove bottom of pan. Carefully peel off wax paper and cool torte completely. Torte may be prepared up to this point 1 day ahead and kept wrapped well in plastic wrap in an airtight container at room temperature (I have found it also freezes well).
4. Make glaze: in small bowl whisk together the confectioners' sugar, lemon juice, and cardamom until smooth. Drizzle over top of torte and let drip down the side.
5. Garnish top with chopped pistachios and let glaze set. Recipe suggests serving with ice cream, but I never have.
Title: Chocolate Truffle Cake With Fresh Fruit Tart
Ingredients:
- 140 wheat flour
- 4 eggs
- 200 sugar
- 70 cocoa powder
- 225 dark chocolate
- 1/2 wheat flour
- 600 salt
- 5 sugar
- 200 egg
- 1 butter
- 400 milk
- 1 sugar
- 100
- 200
Instructions:
1. Preheat oven to 180°C.
2. Line a baking tray with grease proof paper (non-stick paper).
3. In a wide bowl, beat the eggs, one at a time, until light and fluffy.
4. Fold in the sugar and mix well.
5. Add the cocoa powder and mix well.
6. Fold in the wheat flour and mix thoroughly.
7. Bake at 180C i.e. until a toothpick inserted in the center comes out clean. This takes 40 to 50 minutes. Note: If you are using 2 cake tins, 20 to 30 minutes may be enough.
8. Remove the cake from the tray.
9. Cut into three layers.
10. Now, apply a layer of chocolate truffle, between each layer of cake.
11. Cool the cake completely.
12. Once the cake is down to room temperature, refrigerate it for 30 minutes.
13. Remove the cake from the tin (Note: The cake is sticky and difficult to cut when it is warm).
14. Carefully, remove the crusted surface on the top of the cake.
15. Add the cream as a frosting.
16. Serve with a smile.
17. To prepare the Tart:.
18. Firstly, to prepare the crust, beat the egg in a wide bowl.
19. Add butter and sugar and mix well. Allow it to become a creamy mixture.
20. Fold in the wheat flour and stir it slowly.
21. To prepare the custard, in a pot, boil milk alongwith sugar.
22. Add the custard powder and mix well till it turns into a thick paste.
23. Pour the paste into the tart moulds.
24. Bake at 180C for 10 to 15 minutes.
25. Remove from the oven.
26. Allow it to cool.
27. Once cooled, add the whipped cream and stir it so that there are no knots.
28. Decorate with assorted fruits and serve.
29. Enjoy!
Title: Aunt Erma's Famous Yellow Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 1/2 egg
- 1 water
- 1 baking powder
- 1/3 vanilla flavoring
- 1
Instructions:
1. To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
2. Mix as directed on box.
3. This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
4. You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.
Title: Upside Down Plum Cake
Ingredients:
- 2 butter
- 2 brown sugar
- 1/2 fresh lime juice
- 4 Italian plums
- 1 2/3 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 nutmeg
- 1/2 ground cinnamon
- 1/2 butter
- 1 sugar
- 2 eggs
- 3/4 milk
Instructions:
1. Preheat the oven to 350 degrees F.
2. Pour the melted butter into a 10" springform cake pan.
3. Swirl the butter around to totally cover the inside surfaces of the pan.
4. Sprinkle the brown sugar on top.
5. Arrange the plum wedges in a single layer and drizzle with the lime juice.
6. Set aside.
7. Sift together the all-purpose flour, baking soda, baking powder, salt, nutmeg and cinnamon for the batter and set aside.
8. Cream together the butter and sugar until light and fluffy.
9. Add the eggs and beat until smooth.
10. Alternating, add a third of the dry ingredients and a third of the milk to the creamed butter mixture until both are used up.
11. Beat in between additions.
12. Scrape down the side and beat for 1 minute.
13. Pour the batter over the plum wedges in the cake pan.
14. Bake for about 1 hour.
15. The cake is done when a toothpick inserted in the centre comes out clean.
16. Leave the cake in the pan and cool on a wire rack for 30 minutes.
17. Invert onto a plate and serve.
Title: Dairy_free Chocolate Cake and Icing!!!
Ingredients:
- 1/2 granulated sugar
- 1 1/2 eggs
- 3 vanilla
- 1 flour
- 2 baking powder
- 1/2 salt
- 4 soymilk
- 1/2 water
- 1 powdered sugar
- 1/4 hot water
- 1/2
- 3 1/2
- 1/4
Instructions:
1. Cake:.
2. Cream the Crisco and sugar, add vanilla and eggs on a slow mixing speed. Sift the dry ingredients together, and add to wet ingredients slowly, while alternating with the water/soy milk mixture on a slow mixing speed. Pour mixture into Crisco-greased cake pans that have been floured. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool before icing.
3. Icing:.
4. Combine the Crisco, powdered sugar and cocoa in mixing bowl and mix on a medium speed. Once well blended, add hot water a little at a time until you achieve desired consistency. Be careful not to add too much or you will have to compensate by adding more sugar.
Title: Caramel Dip
Ingredients:
- 75 caster sugar
- 200 lemon, zest of
- 1/2
Instructions:
1. Place sugar in a small heavy pan and add 3 tbsp water. Heat gently until the sugar dissolves.
2. Bring to boil and cook until the sugar becomes a deep golden colour.
3. Remove from heat and carefully add the cream and lemon zest.
4. Stir over a gentle heat until smooth and leave to cool.
Title: Slow Cooked Raisin Bread Pudding
Ingredients:
- 8 eggs
- 4 milk
- 2 sugar
- 1/4 butter
- 1/4 raisins
- 1/4 ground cinnamon
- 1/2 butter
- 2 all-purpose flour
- 2 water
- 1 sugar
- 3/4 vanilla extract
- 1 vanilla ice cream
- Cool Whip
Instructions:
1. Place bread cubes in a greased slow cooker/crock pot.
2. In a bowl, beat eggs and milk; stir in sugar, butter, raisins, and cinnamon.
3. Pour over bread; stir.
4. Cover and cook for 1 hour on high heat.
5. Reduce heat to low and cook for 3 to 4 hours or until a thermometer reads 160 degrees.
6. Just before serving, melt butter in saucepan.
7. Stir in flour until smooth.
8. Gradually add water, sugar, and vanilla.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Serve with warm bread pudding.
11. Top with ice cream or Cool Whip if desired.
Title: No Bake Chocolate Pôts De Crème
Ingredients:
- 6 bittersweet chocolate
- 7 sugar
- 1/3 salt
- 1/8 heavy cream
- 1 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. Place the chocolate in a large bowl and set aside.
2. Whisk the egg yolks, sugar, and salt together in a bowl until smooth.
3. Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture.
4. Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, just enough to coat the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.
5. Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla and then divide evenly among six 6-ounce ramekins.
6. Cover with plastic wrap and refrigerate until firm, at least 4 hours.
Title: Bread Pudding With Orange Caramel Sauce
Ingredients:
- 4 milk
- 1 1/2 granulated sugar
- 1 cinnamon stick
- 2 oranges, zest of
- 12 eggs
- 6 heavy cream
- 2 unsalted butter
- 2 granulated sugar
- 1 heavy cream
- 4 confectioners' sugar
- 1
- 1/2
- 1/4
Instructions:
1. To make the pudding;.
2. Heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves.
3. Let cool, cover, and refrigerate overnight to steep.
4. Preheat the oven to 350°F Put the bread cubes in a large bowl.
5. Reheat the milk mixture and remove the cinnamon stick. In a large bowl, lightly whisk together the yolks and eggs.
6. Pour the milk mixture into the eggs and mix thoroughly.
7. Pour this mixture over the bread and allow to soak for a few minutes.
8. Butter the insides of eight 5-ounce ramekins. Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan.
9. Pour about 1 inch of water into the pan to create a water bath.
10. Bake until a knife inserted in the center comes out clean, about 1 1/4 hours.
11. To make the sauce:
12. Bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes.
13. Strain through a fine sieve into a bowl, add cream, and set aside.
14. In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes.
15. Add the orange juice mixture, stirring constantly.
16. Simmer for 5 minutes and strain through a fine sieve.
17. Serve the pudding warm, either turned out onto individual plates or left inside the ramekins.
18. Top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar.
Title: Pumpkin Spritz Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground ginger
- 1/4 clove
- 1/3 canned pumpkin
- 1 egg
- 1 vanilla
- 2 3/4 all-purpose flour
- 3/4 baking powder
- 1/4 sugar
- 1 cinnamon
- 1 nutmeg
Instructions:
1. Pre-heat oven to 400°F.
2. In a large mixing bowl beat butter until creamy, about 3 minutes. Beat in sugar and spices until well combined and the granules have begun to melt. Mix in pumpkin, egg and vanilla until well combined.
3. In a separate bowl, stir together flour and baking powder. Stir flour mixture into butter mixture until well combined.
4. Place into a cookie press and press out shapes onto an ungreased baking sheet.
5. Lightly sprinkle cookies with the spiced sprinkling sugar.
6. Bake 6 to 8 minutes or until set but not browned. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.
Title: Chocolate Pudding
Ingredients:
- 8 bittersweet chocolate
- 1/2 sugar
- 6 heavy cream
- 4 vanilla
- 1 salt
- 1/4
Instructions:
1. Heat oven to 300 degrees F.
2. Get out a roasting pan that will comfortably fit 6-8 individual ramekins.
3. Put the chopped chocolate in a heat proof bowl.
4. Whisk the sugar, yolks, vanilla and salt together in another bowl.
5. Heat the cream to a scald.
6. Pour half over the chocolate and let sit without stirring.
7. Meanwhile, slowly (fast dribble) the remaining cream into the yolks, whisking constantly (wrap a wet towel around the base of the bowl to hold it steady.) When the yolks are tempered, stir the chocolate, then add to the yolks and mix very well.
8. Strain the mixture through a fine mesh stainer, then ladle carefully into the ramekins.
9. Put the roasting pan into the oven, then pour boiling water in the pan (don't get any in the ramekins!) until the water comes about 1/2 way up the sides of the ramekins.
10. Bake about 1 hour.
11. You will know the puddings are done when the edges seem soft, but set, but there is still a light-colored spot in the center about the size of a quarter that still jiggles.
12. DO NOT OVERCOOK.
13. I can not stress this enough.
14. I promise, even though they look not done, they will firm up considerably outside of the oven.
15. Remove the custards from the water bath carefully and set on the counter to cool.
16. Then refrigerate them for at least 3 hours, preferably 6-8 hours, before serving.
17. They need no garnish, but you might want to do something pretty like some edible flowers on the side, or even a little mint.
18. When you eat them, they should be PUDDING like, not firm like cheesecake or other custards.
19. They will be quite soft and creamy- not liquidy, just very much like chocolate pudding.
Title: Dr Oetker Lava Cake Mix Chocolate Raspberry (Nuwave/Flavorwave)
Ingredients:
- 12 eggs
- 2 hot water
- 3
Instructions:
1. In mixing bowl combine, lava cake mix, 2 eggs & water. Mix together well.
2. In 4 cup cake tin (included) - pour 3/4 full. Place in Nuwave/Flavorwave on rack (4 tins).
3. Cook on Hi heat for 20 minutes. Cool for 5 minutes and serve. (Note: remove from Nuwave/Flavorwave oven ASAP and cool).
Title: Caramel Apple Dumplings
Ingredients:
- 2 nonfat milk
- 1/2 ground cinnamon
- 4 rome apples
- 2 phyllo dough
- 2
Instructions:
1. Preheat oven to 400.
2. Combine first 3 ingredients in a small saucepan.
3. Place over low heat, and cook until smooth, stirring constantly.
4. Remove from heat; set aside.
5. Core apples, cutting to, but not through, the bottom of each apple.
6. Spoon caramel mixture evenly into centers of apples.
7. Place apples in a small baking dish; cover and bake at 400 for 35 minutes or just until apples are tender.
8. Remove apples from dish, and let cool.
9. Place 1 sheet of phyllo on a damp towel (keeping remaining phyllo covered).
10. Coat phyllo sheet with cooking spray.
11. Fold phyllo in half crosswise.
12. Place 1 apple on phyllo rectangle.
13. Coat edges of phyllo with Pam; bring corners to center, pinching phyllo to seal.
14. Coat dumpling with cooking spray Repeat with remaining apple and phyllo sheets.
15. Place dumplings on a baking sheet coated with cooking spray.
16. Bake at 400 for 5 minutes or until golden.