lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Caramel Cookies
Ingredients:
- 3 flour
- 1 butter
- 1 sugar
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 eggs
- 2 vanilla
- 1 sweetened condensed milk
- 48
- 2
- 1
Instructions:
1. Combine flour and cocoa.
2. Set aside.
3. Beat butter in a med bowl on med speed until softened.
4. Add sugar, baking soda, baking powder and salt.
5. Beat until well mixed.
6. Beat in egg and vanilla, scraping the side of the bowl.
7. Gradually beat in flour mixture.
8. Shape dough into 1-inch balls.
9. Place 2-inches apart on an ungreased cooking sheet.
10. Press down the centers with your thumb.
11. Place a half caramel in the center of each cookie in the depression you made with your thumb.
12. Combine chocolate pieces and condensed milk in a small saucepan.
13. Cook and stir over low heat until the chocolate is melted.
14. Spoon about 1 teaspoon of the chocolate and milk mixture over each caramel, spreading to cover caramel.
15. Bake in a 350° oven for about 10 minutes or until edges of cookie is firm.
16. Cool on cookie sheet for 1 minute.
17. Transfer to a wire rack to finish cooling.
Title: Castagnaccio
Ingredients:
- 1 1/2 sea salt
- 2 mineral water
- 1 dried currant
- 1 1/2 pine nuts
- 1/4 fresh rosemary leaf
- 1/4 extra virgin olive oil
- 1 orange, zest of
- 2
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Place currants in a small bowl and cover with a small amount of boiling water. Let sit for 10-15 minutes to hydrate.
3. In a large mixing bowl, sift together the salt, chestnut flour and maple sugar.
4. place the water in another large mixing bowl.
5. Slowly incorporate the chestnut flour mixture into the water with a whisk. The final batter will have a creamy consistency.
6. Grease a 9 1/2 inch pie plate or 8-inch round cake tin. Place in hot oven for a few minutes to warm up.
7. Drain currants and soak out some water.
8. Stir most of the currants and pine nuts into the batter, retaining a few of each for the top of cake.
9. Add olive oil and stir well.
10. Pour into heated pie plate or cake tin.
11. Sprinkle remaining currants and pine nuts over the top of the cake.
12. Sprinkle rosemary leaves evenly over the top.
13. Bake for 40 minutes, or until the top has little cracks all over it.
14. Can be served hot or at room temperature. It holds up well for 3-4 days in the fridge.
Title: Incredibly Easy Lemon Curd, Ecuadorean Style.
Ingredients:
- 3/4 sugar
- 1/8 salt
- 1/4 lemon juice
- 3 cornstarch
- 1/4 water
- 1 lemon, zest of
- 1 unsalted butter
- 1
Instructions:
1. Mix the cornstarch in the water.
2. Put all ingredients into the blender and blend until smooth.
3. Pour from the blender into a saucepan and cook over low heat until it thickens.
4. Done!
5. South American magic.
Title: Honey Bun Cake
Ingredients:
- 1 eggs
- 4 water
- 2/3 cream cheese
- 1/3 brown sugar
- 1 cinnamon
- 1/2 pecans
- 1 powdered sugar
- 2/3 milk
- 1 vanilla
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine cake mix, eggs, oil, water and cream cheese in a mixing bowl; beat on medium speed until smooth.
3. Set aside.
4. In a small bowl, combine bown sugar, cinnamon and pecans; set aside.
5. Pour half the batter into a greased and floured 13X9X2-inch baking dish.
6. Sprinkle half the sugar mixture over batter.
7. Pour remaining batter in baking dish and sprinkle remaining sugar mixture on top.
8. Swirl with a knife.
9. Bake for 30-35 minutes or until cake tests done.
10. Mix ingredients together for glaze.
11. Remove cake from oven and drizzle glaze over cake.
12. Cool.
Title: Blueberry Cobbler
Ingredients:
- 2 1/2 blueberries
- 1/3 sugar
- 1 margarine
- 1 flour
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1 egg
- 1/2 evaporated milk
- 1/3 margarine
Instructions:
1. Preheat oven to 325.
2. Grease a 9 inch cake pan with margarine or shortening (or wahtever you desire to cut down on clean up time). Put the blueberries in the cake pan, sprinkle with the 1/3 cup of sugar. Cut the TBS of margarine into small pieces and just dot the pieces on top of the blueberries. (you could also melt the margarine and toss the blueberries, sugar, and margarine together if you like).
3. In a bowl mix the flour, sugar, baking powder and salt. In a seperate bowl, melt margarine in microwave, add the egg and milk and mix well. Pour wet ingredients into the dry and mix until smooth. Pour desired amount of crust mix over the top of the blueberries. Bake at 325 for approximately 40 minutes until crust is done through and slightly golden.
Title: Raspberry Supreme Dessert
Ingredients:
- 3 graham cracker crumbs
- 1/4 sugar
- 1/2 butter
- 8 cream cheese
- 3/4 sugar
- 8 raspberry Jell-O gelatin
- 1 boiling water
- 2 frozen unsweetened raspberries
- 2
Instructions:
1. Mix first 3 ingredients to make the crust.
2. Press into a 13x9 pan.
3. For filling--------.
4. Beat cream cheese and sugar until smooth.
5. Fold in whipped topping.
6. Spread over crust.
7. Dissolve Jello in boiling water.
8. Stir in frozen raspberries until Jello is about set.
9. Spread over cream cheese filling.
10. Chill.
Title: Irish Cream Brownie Dessert
Ingredients:
- 1 irish cream
- 1/4 eggs
- 2 milk
- 2 vanilla pudding mix
- 1 irish cream
- 1/4
- 4 1/2
- 3
- 1
Instructions:
1. Grease the bottom of an 8-inch square baking pan (not the sides).
2. In a mixing bowl, add the brownie mix, oil, 2 tablespoons Bailey's Irish Cream and eggs.
3. Stir until blended.
4. Spread batter into prepared pan.
5. Bake at 350 degrees for 23-26 minutes or until wooden pick comes out clean.
6. Cool completely.
7. In another mixing bowl, add the whipping cream, milk, pudding mix and 3 tablespoons Bailey's Irish Cream.
8. With an electric mixer, beat at high speed for 4-6 minutes or until soft peaks form.
9. Spread mixture over the cooled brownie layer.
10. Sprinkle with crushed candy bar.
11. Cover and refrigerate 3-4 hours before serving.
Title: Harvey Wallbanger Mousse
Ingredients:
- 1 sugar
- 2 unflavored gelatin
- 3 vodka
- 1 eggs
- 9 salt
- 4
- 2
- 4
- 1/8
- 9
Instructions:
1. Combine yogurt, orange juice, Galiano,vodka, sugar and egg yolks in pan.
2. Cook on med heat 4 minutes.
3. Be careful not to boil mixture and stir constantly.
4. Remove from burner and chill about 1 hour.
5. Whip egg whites till stiff and soft peaks appear, add the gelatin and salt and contiue to beat till firm.
6. Carefully fold whites into yogurt mixture.
7. Turn into container.
8. Chill at least 1 hour.
9. Top with whip topping and orange slices.
10. Serve.
Title: Upside-Down German Snack Cake
Ingredients:
- 2 light butter
- 3/4 water
- 2/3 brown sugar
- 3/4 sweetened coconut
- 1 1/2 miniature marshmallows
- 1/2 pecans
- 5 2% buttermilk
- 1 nonfat sour cream
- 1/2 unsweetened applesauce
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Lightly spray a 13- x 9- x 2-inch baking dish with nonstick spray.
3. In a small saucepan over low heat, melt the butter with the water.
4. Stir in the brown sugar until smooth.
5. Pour evenly into the prepared baking dish.
6. Sprinkle the coconut, marshmallows, and pecans evenly over the melted sugar mixture.
7. In a large bowl, using an electric mixer set on high speed, beat the egg whites for 30 seconds, or just until frothy.
8. Beat in the buttermilk, sour cream, and applesauce.
9. Add the cake mix and beat on low speed for 30 seconds, or just until moistened.
10. Beat for an additional 2 minutes.
11. Scrape into the pan, smoothing it evenly.
12. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the cake is pulling away from the sides of the pan.
13. Cool in the pan on a rack.
14. To serve, cut into squares and invert onto individual plates.
15. Replace any loose topping.
16. Serve warm or cool.
17. Hint: The topping for this cake sticks better when the cake is cooled almost to room temperature before cutting.
Title: Healthy Crispy Rice Treats
Ingredients:
- 4 raisins
- 2/3 vanilla extract
- 1/2 ground cinnamon
- 5 ground flax seeds
- 1
- 1/2
- 1
Instructions:
1. Place cereal and raisins in a large mixing bowl. Heat almond butter, agave nectar, vanilla, cinnamon, and ground flax seed. Whisk and stir over medium low heat until the whole thing melds together and looks like caramel. Remove from heat. Pour over cereal and raisins and stir until completely coated(every little bit).
2. Spray a 7 x 11 inch glass baking dish with cooking spray. Transfer the cereal mixture to the baking pan. Press it down with wet fingers to even out the top.
3. Chill for an hour before cutting into squares. Keep chilled between servings.
Title: Lemon Poppy Seed Cake Recipe
Ingredients:
- 1 1/3 cake flour
- 1/2 salt
- 1/2 baking soda
- 3 poppy seeds
- 3 sweetened condensed milk
- 1 lemon juice
- 1 1/2 lemon zest
- 1/3 butter
- 3/4 honey
- 1 egg
- 1 confectioners' sugar
Instructions:
1. Heat oven to 350°F Butter and flour 9-inch round cake pan.
2. In small bowl, sift together flour, salt and baking soda; stir in poppy seeds and set aside.
3. In another small bowl, combine sweetened condensed milk, lemon juice and lemon zest; set aside.
4. In large bowl, beat butter with electric mixer. Slowly add honey and continue beating. Add egg and yolk, and mix well.
5. Alternately add flour mixture and milk mixture to butter mixture, beating after each addition.
6. Pour batter into prepared pan and bake for 30 minutes.
7. Reduce oven temperature to 325°F and continue baking for an additional 10 to 15 minutes, or until toothpick inserted in center comes out clean.
8. Cool completely in pan, then turn out onto platter. With sieve, dust with confectioner’s sugar. Serve with vanilla ice cream and honey, if desired. Yields 8 servings.
Title: Birthday Cake Babka
Ingredients:
- 1 active dry yeast
- 2 sugar
- 1 flour
- 4 salt
- 1 eggs
- 3 vanilla
- 1/2 butter
- 1/2 vanilla extract
- 1 sugar
- 2 unsalted butter
- 1/2 white chocolate chips
- 1/2
- 2/3
- 1/2
Instructions:
1. In a small bowl, combine warm milk, yeast and sugar and whisk to dissolve. Let sit for about 5 minutes until mixture becomes foamy (if it doesn’t become foamy, your yeast may have expired or the milk was too hot, so start over with fresh yeast).
2. In the bowl of a stand mixer with a dough hook, combine yeast mixture, flour, salt, eggs and vanilla extract. Mix slowly to combine. Once combined, add in butter, one tablespoon at a time. When butter is incorporated, scrape down sides of the mixing bowl, and knead dough for about 5 minutes on medium speed, adding sprinkles in during the last half of kneading.
3. Remove the dough to a greased mixing bowl. Cover with a clean kitchen towel or plastic wrap and let rise until doubled in size, about two hours.
4. Grease two loaf pans and set aside. In a small bowl, mix together all filling ingredients.
5. After two hours, punch down dough and divide into two even portions. Roll out one half of dough into a tall rectangle. Spread evenly with filling mixture to the edges.
6. Roll up dough using the long side of the rectangle. Once rolled, cut the entire roll down the middle with a sharp knife, lengthwise. You should have two long pieces of dough with the layers of filling exposed. Braid the two pieces over one another, with the filling facing up.
7. Twist the braid into a shape that will fit in the loaf plan and place it inches Repeat process with second half of dough.
8. Preheat oven to 350 degrees. Cover both loaves with a clean kitchen towel and let rise for about 20 minutes while the oven is preheating.
9. Bake loaves for about 50 - 60 minutes. Remove from oven and let cool.
Title: Chocolate Covered Peanut Butter Balls
Ingredients:
- 8 confectioners' sugar
- 2 creamy peanut butter
- 2
Instructions:
1. Mix peanutbutter and confectioners sugar together. Take a chunk of the mixture, about the size of a tablespoon and roll it into a ball. Then melt the chocolate either in microwave or on stove. Make sure you do not burn chocolate. Next hold balls at finger tips and dip in chocolate, cover the whole ball. Then set on wax paper and chill in refrigerator for 30 to 40 minutes.
2. Time includes chilling time.
Title: Mud Slides
Ingredients:
- 2 milk
- 1 Jell-O chocolate pudding and pie filling
- 14 Cool Whip Topping
- 2
Instructions:
1. Line bottoms and sides of 2 loaf pans with wet paper towel.
2. Tilt 2 (12-ounce) glasses in each pan.
3. Pour milk into a 1-quart container with tight-fitting lid.
4. Add pudding mix; cover tightly.
5. Shake vigorously for at least 45; pour evenly into glasses.
6. Gently stir 1 1/4 cups of the Oreos into whipped topping with wire whisk in medium bowl until blended.
7. Spoon evenly over pudding in glasses; sprinkle with remaining 1/4 cup Oreos.
8. Refrigerate until ready to serve.
Title: Blackberry Cobbler - Made Easy
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 1 sugar
- 1 salt
- 2/3 milk
- 1 blackberries
- berries
Instructions:
1. Melt butter in a 2 quart casserole dish. Combine flour, sugar,baking powder, salt & Milk in a small mixing bowl. Mix well. Pour mixture over melted butter, do not stir. Spoon in Blackberries over batter, do not stir. Bake at 350 degrees for 45 minutes or until golden brown. For apple, you can sprinkle some brown sugar & cinnamon on the crust right after it comes out of oven.
2. P.S.
3. Don't forget the vanila ice cream.
Title: Apricot Custard
Ingredients:
- 2 milk
- 1/2 honey
- 1/3 eggs
- 3 cinnamon
Instructions:
1. Blend first 4 ingredients unril smooth.
2. Pour into oiled or buttere custard cups.
3. Place cups in pan of hot water.
4. Bake 45 minutes at 350 degrees.
5. Serve with whipped cream flavored with cinnamon or almond extract.
Title: Dark-Chocolate Soufflé Cake
Ingredients:
- 1/2 granulated sugar
- 1/2 dark brown sugar
- 3/4 water
- 1 instant espresso
- 2/3 instant coffee granules
- 1/4 salt
- 2 Kahlua
- 2 cake flour
- 2 cream of tartar
- 3 granulated sugar
- 1/3 powdered sugar
- 6 raspberries
- 1/4 chocolate curls
- 1/3
- 1
- 1/4
Instructions:
1. Preheat oven to 300°.
2. Coat bottom of a 9-inch springform pan with cooking spray. Set aside.
3. Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlúa and egg yolks. Stir in flour; cool to room temperature. Set aside.
4. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time.
5. Spoon into prepared pan.
6. Bake at 300° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on wire rack.
7. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.
8. Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.
Title: Easy No-Chill Sugar Cookies
Ingredients:
- 1 unsalted butter
- 1 1/2 granulated sugar
- 1 egg
- 2 vanilla
- 2 3/4 all-purpose flour
- 2 baking powder
- 1 salt
Instructions:
1. Preheat oven to 400 degrees.
2. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla.
3. Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition.
4. Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies.
5. Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.
Title: Apple Amaretto Strudel
Ingredients:
- 1/2 raisins
- 2 Amaretto
- 4 butter
- 3 apples
- 5 sugar
- 1 nutmeg
- 1/2 ground cinnamon
- 1 phyllo dough
- 8
Instructions:
1. Soak raisins in warmed Amaretto for 1 hour before beginning baking.
2. Preheat oven to 375°.
3. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/4 cups.
4. Melt 1 tablespoon butter in a large skillet over medium-high heat; add breadcrumbs. Cook 4 minutes or until lightly browned, stirring frequently. Combine breadcrumbs, apples, sugar, nutmeg, drained raisins, and cinnamon in a medium bowl; toss to combine.
5. Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other. Cover with plastic wrap, pressing gently to seal the sheets together; discard plastic wrap. Spoon 3 cups apple mixture along 1 long edge of stacked phyllo, leaving a 2-inch border. Fold short edges of phyllo to cover 2 inches of apple mixture on each end. Starting at long edge with 2-inch border, roll up jellyroll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jellyroll pan coated with cooking spray. Repeat the procedure with remaining phyllo dough, cooking spray, and apple mixture.
6. Melt 2 tablespoons butter, and brush over strudels. Bake at 375° 25 minutes or until golden. Cool on a wire rack 20 minutes before serving.
Title: Pumpkin Pie Pudding - Low Fat
Ingredients:
- 1 fat free sugar-free instant butterscotch pudding mix
- 1 skim milk
- 1 pumpkin puree
- 1 pumpkin pie spice
- 1 cinnamon
- sugar substitute
Instructions:
1. Empty can of pumpkin into bowl.
2. Sprinkle all DRY ingredients over the pumpkin and stir well.
3. Add the milk, a little at a time (so that it blends smoothly). It will thicken just a bit in the fridge.
4. Pour into 4 cups and Chill in the fridge.
5. ** The splenda and other spices are to your taste. You can experiment to get the perfect combination for youself!
Title: Chocolate Strawberry Torte Recipe
Ingredients:
- 5 butter
- 3/4 sugar
- 1 1/2 eggs
- 3 vanilla extract
- 2 all-purpose flour
- 2 1/2 baking soda
- 1 salt
- 1/4 water
- 1 1/2 fresh strawberries
- 4 sugar
- 2 vanilla extract
- 1 butter
- 3 confectioners' sugar
- 1 water
- 1 vanilla extract
- 3
- 1/2
- 1
Instructions:
1. In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.
4. Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator.
Title: Country Pear Cake
Ingredients:
- 2 eggs
- 1/4 milk
- 1/3 olive oil
- 1 lemon zest
- 2/3 sugar
- 1 sugar
- 1 1/2 self-rising flour
- 4 pears
Instructions:
1. Position oven rack in the center of oven; preheat oven to 375°.
2. Grease and flour a 9 inch round cake pan; set aside.
3. In a big bowl, whisk together the eggs, milk, oil, and lemon zest until well blended.
4. Beat in 2/3 cup sugar.
5. Stir in the flour and mix until a smooth batter is formed.
6. Peel the pears; cut the pears lengthwise into quarters; cut away the tough cores and any seeds.
7. Slice the pear quarters crosswise into 1/4-inch slices.
8. Add the pears to the batter and stir gently so they are completely incorporated into the batter.
9. Pour the batter into the prepared pan; sprinkle the top of the cake with the 1 tablespoon sugar.
10. Bake for 50 minutes; set the pan on a wire rack to cool.
11. Serve the cake warm or at room temperature.
12. *Serve with vanilla ice cream or caramel sauce.
Title: Sugar Cookies
Ingredients:
- 1/3 sour cream
- 1 sugar
- 2 flour
- 1/2 butter
- 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 vanilla
- cinnamon
- ground nutmeg
Instructions:
1. Preheat oven to 375°F.
2. Sift the flour with baking powder, soda, and salt, and set aside.
3. Cream butter until soft. add sugar vanilla, and sour cream, and cinnamon and nutmeg to smell.
4. Stir in flour mixture
5. Refrigerate until well chilled.
6. Roll out to 1/4 inch thickness.
7. Cut into shapes and bake on parchment lined cookie sheet.
8. Bake for 8-10 minutes.
9. Light brown in the middle and slightly darker on the edges makes for a tender, soft cookie.
Title: Matthews Gingersnap Cookies 2002
Ingredients:
- 2 all-purpose flour
- 3 baking soda
- 1/2 salt
- 2 ground cinnamon
- 3 ground ginger
- 1/2 clove
- 3/4 butter
- 1 white sugar
- 1 egg
- 1/3 molasses
Instructions:
1. In a large bowl mix dry ingredients.
2. In another bowl cream butter, sugar, egg, and molasses, beating well.
3. Stir in dry ingredients, combine with hands well.
4. Make into small balls about 1 inch in size.
5. Roll balls in additional white granulated sugar Do NOT flatten cookies, they will flatten as they bake.
6. Bake in a 350° oven for 10-12 minutes. These bake very fast. Test bake a few to see cooking time, crispness and texture that you desire in a snap.
7. Chewy cookie is less baking time than a crispy cooky.
Title: Apple Bread Pudding With Maple Rum Sauce
Ingredients:
- 4 apples
- 2 raisins
- 1/2 eggs
- 3 sweetened condensed milk
- 1 low fat sweetened condensed milk
- 1 3/4 hot water
- 1/4 butter
- 1 butter
- 1/4 brown sugar
- 1 rum
- 1/2
- 2
- 1/2
Instructions:
1. In large bowl, combine bread cubes, apples and raisins. Place in greased 9-inch (2.5 L) square baking pan.
2. Whisk together eggs; stir in Eagle Brand, hot water, butter and maple extract. Pour over bread cube mixture, completely moistening bread.
3. Bake in preheated 350°F (180°C) oven for 45-50 minutes or until knife inserted in centre comes out clean. Remove from oven and cool slightly.
4. Serve warm with maple rum sauce.
5. *** Maple Rum Sauce - Over medium heat, melt together butter, whipping cream and brown sugar until mixture comes to a boil. Boil 2-3 minutes. Remove from heat; stir in rum and maple extract. Serve warm over apple bread pudding. Makes about 1 cup.
Title: Yummilicious Sago Mango Pudding to Enjoy in Summer
Ingredients:
- 1/2 vanilla ice cream
- 170 rose water
- 2 fresh mango
- 2 sago
- 3
- 1
Instructions:
1. Put the ice cream, Dream whip, rose water and cream in a blender, a little at a time, and process well for 10 minutes.
2. Take a deep dish and arrange the mango cubes in it at the base.
3. Add sago to the ice cream mixture.
4. Pour it over the mangoes.
5. Refrigerate for 2 hours or until firm.
6. Serve chilled.
7. Dig in, enjoy!
Title: Raisin Bars
Ingredients:
- 2 raisins
- 2 water
- 2 vanilla
- 2 cornstarch
- 1 margarine
- 2 flour
- 1 1/2 quick-cooking oatmeal
- 1 baking soda
- 1 brown sugar
Instructions:
1. Cook together first 4 ingredients until thickened.
2. Mix remaining ingredients together.
3. Reserve 1 cup of crumb mixture.
4. Press remaining into 9x13 pan about 1/2" deep.
5. Pour cooked raisins over top and sprinkle with the reserved crumbs.
6. Bake at 375° for 15 - 20 minutes.
Title: Splenda Cinnamon Oatmeal Apple Crisp
Ingredients:
- 2 granny smith apples
- 1 cinnamon
- 6 Splenda sugar substitute
- 1/4 old fashioned oats
- 1/2 salt
- 1/8 light margarine
- 1
Instructions:
1. PREHEAT oven to 375°F.
2. STIR together apples, 1/2 teaspoon cinnamon and 3 packets of SPLENDA® ESSENTIALS231 No Calorie Sweetener with 1 gram of fiber. Set aside.
3. MIX remaining 3 packets of SPLENDA® ESSENTIALS231 No Calorie Sweetener with 1 gram of fiber and 1/2 teaspoon of cinnamon, with baking mix, oats, and salt in a large bowl. Add margarine and mix with a fork until incorporated.
4. PLACE 1/2 of the apple mixture into an oven safe single-serve bowl. Top with 1/2 of the oat mixture. Repeat for second serving.
5. BAKE for 35-45 minutes.