lumicero/recipes-ing2inst huggingface dataset:
Title: Low Sugar Peanut Butter Cake
Ingredients:
- 2 3/4 all-purpose flour
- 2 Splenda sugar substitute
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 light butter
- 1/2 eggs
- 4 skim milk
- 1 3/4 vanilla
- 2 sugar-free instant chocolate pudding mix
- 1 skim milk
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Spray 13x9-inch cake pan with non-stick cooking spray.
3. Sift together dry ingredients onto a large sheet of tin foil.
4. In a large bowl, add peanut butter, eggs, milk , and vanilla Mix on medium speed until blended.
5. Gradually add flour mixture to the peanut butter mixture and mix at medium speed until both mixtures are thoroughly combined, about 2 to 3 minutes.
6. Add chocolate chips and mix by hand.
7. Pour into pan.
8. Bake 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
9. Set on wire rack to cool.
10. Using the handle of a large wooden spoon, poke 25-30 "pudding holes" into cake.
11. While cake continues to cool, start on topping.
12. For topping, heat 2 cups skim milk over medium heat until just hot, about 10 minutes-DO NOT ALLOW TO BOIL.
13. Add pudding mix to milk and stir constantly with a wire whisk until pudding begins to boil.
14. Remove from heat and let sit for 5 minutes, stirring twice.
15. Very slowly and gradually pour pudding over the cake making sure that pudding sinks into the "pudding holes.".
16. To prevent "skin" from forming on top of the pudding, immediately put plastic wrap over cake, placing it directly on the pudding (it will peel off fine without disturbing the pudding later).
17. Chill one hour before serving.
18. *Note-For thicker topping, use two 1.3 oz boxes of pudding and 4 cups of skim milk. Follow same instructions for preparing topping above.
Title: Soft 'n Chewy Vegan Peanut Butter Cookies
Ingredients:
- 1 1/4 light brown sugar
- 3/4 applesauce
- 1/2 vanilla extract
- 1 soymilk
- 1 unbleached all-purpose flour
- 1 3/4 baking soda
- 3/4 salt
- 3/4
Instructions:
1. Preheat oven to 375°F
2. Cream together the brown sugar and peanut butter in a medium-large bowl.
3. Add the applesauce, vanilla extract, soy milk and stir.
4. To the bowl add the baking soda, salt and flour.
5. On a greased cookie sheet drop dough by tablespoon and flattened with the prongs of a fork. You may need to spray the fork with cooking spray before doing this so the dough does not stick.
6. Bake cookies for 8-10 minutes (eight minutes for super soft and 10 minutes for a bit crunchy).
7. Let cool for about 5 minutes on cookie sheet then transfer to a rack to cool more or eat warm!
8. *You may get about 18 cookies out of the recipe depending upon how large you like them!
Title: Italian Biscotti Cookies
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 2 1/4 flour
- 3 baking powder
- 1/4 salt
- 1 eggs
- 3 vanilla
- 2 anise seed
- 3
- 1/4
- 3
Instructions:
1. In mixer blend butter and sugar, add eggs, one at a time and mix together. Add whiskey, vanilla, anise flavor and mix.
2. Sift flour, salt and baking powder and gradually add to above mixture. Blend well.
3. By hand, mix in nuts and anise seed -- MIx well.
4. On a greased cookie sheet, using two spatulas, make rows of dough about 1 1/2 inches wide, more or less. Use spatualr to make somewhat of a roll.
5. Bake 350 degrees, about 20 minutes, until light brown. Take out and cool a bit (put next batch i9n oven.
6. Slice first batch in diagonal slices, arrange cookies on each side, put back in oven and bake each side for 10-15 min ( until brown).
Title: Raspberry Chocolate Cupcakes - Weight Watchers®
Ingredients:
- 2 unsalted butter
- 1/4 granulated sugar
- 1/4 egg substitute
- 1/4 all-purpose flour
- 1/2 vanilla extract
- 3/4 No Guilt Hot Fudge Sauce
- 3/4 water
- 1/4 powdered sugar
- 1
- 3
- 2 1/2
- 1 1/2
Instructions:
1. Preheat oven to 450°.
2. Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
3. Melt butter in a small saucepan over low heat.
4. Add 1/4 cup preserves and the half–and–half, stirring with a whisk until preserves melt.
5. Remove from heat; add 1/2 cup cocoa, stirring until smooth.
6. Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
7. Gradually add chocolate mixture to egg mixture, beating until smooth.
8. Add flour, beating until blended. Stir in vanilla.
9. Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
10. Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
11. Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
12. Combine 2–1/2 tablespoons preserves and 1–1/2 teaspoons water in a small microwave–safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
13. Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.
Title: Chocolate Chip Squares
Ingredients:
- 1/2 margarine
- 1/2 brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1/2 baking soda
- 1
Instructions:
1. in a bowl cream margarine with brown and white sugar.
2. andd egg and vanilla beat well.
3. measure in flour and soda stir untill well blended.
4. and chips stirring to combine.
5. scrape into a 9x9 inch pan.
6. Bake at 350 0F oven for 25-30 minutes.
7. Cut into squares when cool.
8. makes 36 squares.
Title: Blueberry Lemon Cream Cheese Pound Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 instant lemon pudding mix
- 1/4 sugar
- 3 eggs
- 1 cream cheese
- 3/4 water
- 1/4 vanilla extract
- 1 lemon peel
- 1/2 fresh blueberries
- 2 confectioners' sugar
- 1 1/2 lemon juice
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine the cake mix, pudding mix, and sugar.
3. Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
4. Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
5. Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
7. Mix the confectioner's sugar and lemon juice and pour over the cooled cake.
Title: Pumpkin Chocolate Chip Cookies
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 1/4 canned pumpkin
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 ground nutmeg
- 1 ground cinnamon
- 1 semisweet vegan chocolate chips
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees (F; 175 degrees C). Grease cookie sheets.
2. In large bowl, cream together the shortening and sugar until light and fluffy. Beat in the soy yogurt, then stir in the pumpkin and vanilla.
3. In another bowl combine the flour through the cinnamon.
4. Gradually stir into the creamed mixture.
5. Stir in the walnuts (if using) and chocolate chips.
6. Drop dough by teaspoonfulls onto cookiue sheets.
7. Bake for 15-20 minutes, until light brown or toothpick comes out clean.
8. Cool on wire racks.
Title: German Apple-Plum Streusel
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 sugar
- 4 eggs
- 1 vanilla extract
- 1 flour
- 3 baking powder
- 1/2 plums
- 6 -7 golden delicious apples
- 5 -6 flour
- 1/3 brown sugar
- 1/4 butter
- 1/4 pecans
- 1/4 confectioners' sugar
- 1 milk
- 1 -2
Instructions:
1. In a large mixing bowl, cream butter, shortening and sugar. Beat in eggs and extracts until blended. Beat mixture on high speed for 3 minutes. Combine the flour and baking powder; gradually add to creamed mixture. Spread the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Arrange plum and apple slices over batter.
2. For streusel, combine the flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over fruit. Bake at 350° for 40-45 minutes or until lightly browned. Cool on a wire rack. For glaze, whisk confectioners’ sugar and milk until smooth. Drizzle over streusel.
Title: Pecan and Chocolate Pie With a Shot
Ingredients:
- 1 One Pie Shell
- 3 eggs
- 3/4 sugar
- 1 dark brown sugar
- 1 dark corn syrup
- 3 butter
- 1 Bourbon
- 1 pure vanilla extract
- 1/4 salt
- 2/3 bittersweet chocolate
- 1 1/2 pecan halves
- 1 powdered sugar
- 4 Bourbon
- 1
Instructions:
1. NOTE: I prefer to bake the pie in individual aluminum pie shells. Then I cover and freeze the remaining pies for later.
2. Preheat the oven to 350 degrees.
3. Prepare the dough for the pie shell and set aside.
4. In a large mixing bowl, beat the eggs. Then beat in the sugar, corn syrup, butter, bourbon, vanilla and salt. Mix well.
5. Fold in the chocolate and pecan halves. Pour the mixture into the prepared pie shell.
6. For a whole pie, bake about 40-45 minutes or until the center is set. For individual pies, bake 30-35 minutes or until set.
7. Meanwhile, prepare the whipping cream by beating the cream with the powdered sugar until stiff peaks form. Beat in the bourbon until incorporated. Set aside. (Best if whipping cream is prepared just before serving.).
8. Transfer baked pie to wire cooling rack. Cool and either spread the whipping cream mixture on top of the pie or add a dollop to each serving.
9. Serve pie at room temperature or slightly warmed for best flavor.
Title: Chocolate Biscotti - Gluten Free
Ingredients:
- 1 potato flour
- 1/3 gluten-free cornflour
- 1/4 brown sugar
- 1/2 cocoa powder
- 2 xanthan gum
- 1 gluten free baking powder
- 1/4 hot water
- 2 eggs
- 2
Instructions:
1. Sift flours, sugar, cocoa, xanthan gum, and baking powder together in a bowl.
2. Add water and eggs, mixing well.
3. Turn dough onto gluten free floured surface.
4. Knead until smooth.
5. Shape into 2 x 30 cm logs.
6. Place on lightly greased over tray.
7. Bake in moderate oven (180c) for 35 minutes or until lightly browned.
8. Using a bread knife, cut into 3/4 cm slices.
9. Arrange in a single layer on baking tray.
10. Bake for an extra 15 to 20 minutes, or until crisp.
11. Cool on wire rack.
12. Store in an airtight container.
Title: Sinful Cookies II
Ingredients:
- 24 butter
- 1/2 light brown sugar
- 1/2 chocolate chips
- 1 salted peanuts
- 2/3
Instructions:
1. Line 9 by 13 cake pan with foil.
2. preheat oven to 400 degrees.
3. place saltines in single layer in pan.
4. melt butter and sugar in sauce pan and bring to boil for 3 minutes.
5. spread mixture over saltines evenly.
6. I used a frosting spreader it makes it easier to cover all the saltines.
7. bake for 7 minutes.
8. shut off oven and sprinkle chips over saltines put back in oven to melt chocolate.
9. remove from oven when chocolate is melted spread evenly and sprinkle with nuts.
10. cool and enjoy.
Title: Russian Fruit Compote
Ingredients:
- 2 red currants
- 1 1/3 black currants
- 1/4 raspberries
- 1 1/2 arrowroot
- 1 -2 plain yogurt
Instructions:
1. Place the currants, raspberies and sugar in a pan with 2/3 cup water. Cover the pan and cook gently over low heat for 12-15 minutes, until the fruit is soft.
2. Blend the arrowroot with a little water in a bowl and stir into the fruit. Bring back to a boil, stirring until thickened.
3. Remove from the heat and cool slightly, then gently stir in the blacberry liqueur.
4. Pour into 4 serving bowls and leave until cold, then chill. Serve topped wth spoonfuls of plain yogurt.
Title: Cherry Chocolate Chip Cookies
Ingredients:
- 1 dried cherries
- 1/3 hot water
- 6 shortening
- 6 butter
- 1 1/2 margarine
- 1/2 brown sugar
- 2 sugar
- 3 eggs
- 1 1/2 orange zest
- 3 vanilla extract
- 1 3/4 quick-cooking oats
- 3/4 flour
- 3/4 baking soda
- 1/2 cinnamon
- 1 salt
Instructions:
1. In small bowl, soak cherries in hot water for at least 10 minutes.
2. Do not discard water!
3. In mixing bowl, cream shortening, butter and sugars until fluffy.
4. Beat in eggs, orange peel and vanilla.
5. Combine oats, flour soda, cinnamon and salt and gradually add to creamed mixture beating til combined.
6. Stir in cherries and chips with water you soaked the cherries inches.
7. Drop by rounded tablespoon fulls 2" apart onto ungreased cookie sheets.
8. Bake at 350°F for 12-14 minutes or til edges are lightly browned.
9. Cool 1 minute before removing from cookie sheets to wire rack.
Title: Summer Berries With Lemon Creme Fraiche
Ingredients:
- 1 creme fraiche
- 3 1/2 sugar
- 1 lemon zest
- 3 fresh lemon juice
- 4 blueberries
- 4 mint sprigs
Instructions:
1. Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
2. Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
3. Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.
Title: Rich Chocolate Truffle Wedges With Raspberry Sauce
Ingredients:
- 1/2 butter
- 6 margarine
- 3 eggs
- 2/3 sugar
- 1 pure vanilla extract
- 1/4 salt
- 2/3 all-purpose flour
- 1/4 butter
- 2 margarine
- 2 honey
- 2 confectioners' sugar
- 1 fresh raspberries
- 2 frozen unsweetened raspberries
- 2 sugar
Instructions:
1. Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
2. Let cool for about 10 minutes.
3. In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
4. Fold in the chocolate mixture.
5. Stir in the flour, blending well.
6. Pour into a greased and floured 9 inch springform pan.
7. Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
8. Cool completely on a wire rack.
9. Meanwhile in a small saucepan, combine the glaze ingredients.
10. Cook over low heat, stirring constantly, until glaze is smooth and melted.
11. Cool slightly.
12. Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
13. Spread glaze over top and sides.
14. If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
15. For Raspberry Sauce, puree the raspberries in a food processor or blender.
16. Press through a sieve to discard seeds.
17. Stir in sugar.
18. If you prefer a sweeter sauce add more sugar to taste.
19. To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
20. Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.
Title: Bitter Chocolate Cake
Ingredients:
- 1 sugar
- 12 butter
- 1 1/4 bittersweet chocolate
- 4 sugar
- 1 eggs
- all-purpose flour
Instructions:
1. Preheat oven to 320F.
2. Butter a 9 inch springform pan.
3. Sprinkle bottom and sides with sugar.
4. Tap out excess.
5. Wrap foil around bottom and 2 inches up around outside of pan.
6. Combine butter and chocolate and melt, stirring until smooth.
7. Whisk eggs and sugar in a large bowl to blend.
8. Mix in flour.
9. Stir in warm chocolate and pour into pan.
10. Set springform pan into a larger baking pan and pour enough boiling water in baking pan to come ½ inch up sides of cake.
11. Bake until top is firm and toothpick inserted in center come out with a few moist crumbs attached, about 1 hour.
12. Remove from water and cool completely.
13. Transfer to platter; release pan sides.
14. Serve with whipped cream.
15. (a few choice raspberries wouldn<U+0092>t be totally out of place here either.).
Title: Classic Chocolate Mousse
Ingredients:
- 6 brandy
- 3/4 sugar
- 2 vanilla extract
- 2 sugar
- 1/3 brandy
- 1
- 1/2
- 2
Instructions:
1. For mousse: Heat whipping cream gently in double-boiler or small saucepan until it comes to a simmer.
2. Remove from heat and add chocolate.
3. Stir until the chocolate has completely melted.
4. Whisk in the egg yolks and brandy.
5. Set aside to cool completely.
6. Beat 1/3 cup cream, sugar and vanilla in medium bowl to stiff peaks.
7. Fold into cooled chocolate mixture.
8. Spoon into wineglasses.
9. Cover with plastic wrap and refrigerate until firm, about 3 hours.
10. For cream: Beat cream, sugar and brandy in medium bowl to soft peaks.
11. Top mousse with dollops of cream.
Title: Rose Petal Pound Cake
Ingredients:
- 1 cream cheese
- 1 1/2 butter
- 3 sugar
- 6 eggs
- 3 rose water
- 3 flour
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a bunt pan.
3. Whip cream cheese and butter until fluffy.
4. Add sugar and beat.
5. Add eggs, one at a time; beat well after each addition.
6. Add rosewater and flour. Mix thoroughly. Pour into prepared pan.
7. Bake for 1 1/2 hours.
Title: 7- up Chocolate Chip Banana Cake
Ingredients:
- 1 bananas
- 1 baking soda
- 2 sweetened flaked coconut
- 1
- 3
- 1/2
- 1
Instructions:
1. In a large mixing bowl, mix cake mix, soda, and egg whites.
2. In a separate bowl, mash bananas and baking soda.
3. Add to cake batter and mix.
4. Gently fold in the chocolate chips.
5. Spray a 13X9 pan with oil and pour batter.
6. DO NOT PREHEAT OVEN!
7. Place cake into oven and set to 350°F and bake for 1 hour.
8. (Optional).
9. Toast Coconut Flakes in a nonstick pan over medium heat. Stir constantly to prevent burning! YOU NEED TO WATCH CAREFULLY!
10. After cake has completely cooled, as whipped topping and sprinkle toasted coconut over the entire cake.
Title: Apple and Oat Pudding
Ingredients:
- 250 butter
- 4 apples
- 1 1/2 sugar
- 2 eggs
- 3 flour
- 4 cinnamon
- 2 baking powder
- 2 allspice
- 50 butter
- 1/4 - 1/2 sugar
- 1 rolled oats
- 2 cinnamon
Instructions:
1. Melt butter in a saucepan.
2. Add grated apple, sugar and egg and beat by hand.
3. Stir in sifted dry ingredients.
4. Put in lined 20 cm square tin.
5. Melt butter for topping, and add remaining ingredients.
6. Cover batter with topping mix.
7. Bake 180 C 45-50 minutes.
8. Serve with cream or sauce.
9. The remainder may be eaten as a cake.
Title: South Australian Strawberry Pie
Ingredients:
- 1/2 beef suet
- 3/4 raisins
- 1/2 sultana
- 3/4 granny smith apple
- 3/4 currants
- 3/4 brown sugar
- 1/4 lemons
- 1/2 vanilla bean
- 2 ground nutmeg
- 1/2 ground allspice
- 1/2 ground cinnamon
- 1/2 ground coriander
- 1/2 ground ginger
- 1/2 brandy
- 5/8 flour
- 4 unsalted butter
- 1 1/2 salt
- 2 heavy cream
- 1 strawberry
- 1/2 black pepper
- 8
- 1/4
Instructions:
1. Mincemeat: Make at least one month ahead. Mix together first 15 ingredients. Pack in sterile canning jars, pour in brandy, and seal according to jar manufacturer's instructions.
2. Pastry: Place flour in medium bowl. Make well in center of flour and add butter, 1 egg yolk, sugar, salt and 2 tablespoons of the water to the well. With fingertips, mix only these "well" ingredients together, then begin to work in the surrounding flour, adding ice water as needed. Once combined, knead several times and place pastry on a plate. Chill in the refrigerator for an hour or so
3. Preheat oven to 400 degrees. Cut pastry in half. Roll 1 half to fit a 10-inch pie pan. Prick all over with a fork. Cut parchment paper to fit inside pastry shell. Cover parchment evenly with dried beans or pie weights. Bake for 15 minutes. Remove paper and weights. Allow pastry to cool
4. Meanwhile, roll out the other pastry half so it is big enough to cover the pie. Fill the cooled pastry crust with mincemeat. Cover with unbaked pastry, crimp edges, glaze with the remaining egg yolk, and poke hole in center. Bake for 30 minutes until golden brown
5. Remove pie from oven and cool. Before serving, cover with whipped cream and then strawberries. Sprinkle strawberries with black pepper to enhance their sweetness.
Title: Vegan Brownies
Ingredients:
- 1 unsweetened applesauce
- 1/2 brown sugar
- 1 vanilla
- 3/4 flour
- 1/3 baking powder
- 2 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350.
2. Cream together applesauce, sugar and vanilla.
3. Sift flour, cocoa, baking powder, baking soda and salt.
4. Stir in chocolate chips gently.
5. Bake for 25 - 30 minutes in 9x9 pan.
Title: Delicious Coconut Custard Pie
Ingredients:
- 1/2 butter
- 3/4 granulated sugar
- 2 eggs
- 2 all-purpose flour
- 1 milk
- 1 sweetened flaked coconut
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F In a large bowl using a hand held electric mixer on low speed, beat butter until just creamy. add sugar, a little at a time until well mixed. Add eggs mixing just till well blended. Stir in the flour.
2. Mix in a little amount of the milk at a time beating to blend. add coconut and vanilla extract; mix well.
3. Pour into unbaked pie shell. Sprinkle top of pie with a small amount of coconut. Bake 40-60 minutes or until there is no jiggling when slightly shaken. Mine took 60 minutes, however; check after 40 minutes.
Title: Portuguese Sweet Rice / Arroz Doce
Ingredients:
- 2 water
- 1 salt
- 1/4 milk
- 2 lemon peel strip
- 1 Splenda sugar substitute
- ground cinnamon
Instructions:
1. Bring water to a boil in a 2 1/2 quart covered saucepan, stir in rice and salt. Cover and reduce heat to low. Simmer until water is almost evaporated, abot 20 to 25 minute Rice will still be al dente.
2. Stir in hot milk and lemon peel. Stir constantly and continue to simmer until mixture starts to thicken slightly, about another 20 minute.
3. When rice is well cooked, stir in Splenda and cook until pudding has thickened to the consistancy of oatmeal. Rice should be very tender, about 5 to 10 more minute
4. Remove from heat and fish out and discard lemon peel, pudding will continue to thicken as it cools.
5. Pour into large flat serving platter. or individual serving plates to a thinckness of no more than 3/4 of an inch.
6. Take a pinch of cinnamon between thumb and forefinger and rub together to dust the surface of the pudding.
7. Variation. Take 3 egg yolks and beat in a small bowl. Tempper the eggs by putting 1/4 cup of pudding in the bowl and mixing well. Add to the pudding and quickly blend inches Makes almost a custard like consistancy.
Title: Dulce De Leche (Latin American Caramel Spread)
Ingredients:
- 4 sugar
- 1 1/4 pure vanilla extract
- 1 baking soda
- 1/4
Instructions:
1. Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
2. Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
3. Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.
Title: Quick and Easy Cupcakes
Ingredients:
- 3/4 all-purpose flour
- 3/4 whole wheat flour
- 1 3/4 baking powder
- 1 granulated sugar
- 1 eggs
- 2 vanilla extract
- 2 2% low-fat milk
- 2/3 icing sugar
- 2
Instructions:
1. Preheat oven to 350° F (180° C). Line 12-cup muffin pan with paper cupcake liners; set aside.
2. Combine flours and baking powder in medium bowl; set aside.
3. Beat one margarine stick with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in 1/2 cup (125 mL) milk and 1 tsp (5 ml) vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pan.
4. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely.
5. Meanwhile, blend remaining margarine stick, icing sugar, remaining milk and remaining vanilla until blended. Beat on medium-high speed, scraping sides occasionally until light and fluffy, about 2 minutes. Evenly frost cooled cupcakes.