lumicero/recipes-ing2inst huggingface dataset:
Title: Eggnog Bites
Ingredients:
- 2/3 butter
- 1/2 sugar
- 1/4 nutmeg
- 1/4 cinnamon
- 2 vanilla
- 1 flour
- 1/2 walnuts
- 1 1/2 butter
- 2 powdered sugar
- 1 ground nutmeg
- 1/4
- 1
- 1 -2
Instructions:
1. Preheat oven to 375 degrees.
2. Beat the 2/3 cup butter in a mixing bowl on medium to high speed for 30 seconds.
3. Add sugar and nutmeg; beat until combined.
4. Beat in egg yolks, vanilla, and eggnog.
5. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.
6. Cover and chill dough about 1 hour or until easy to handle.
7. Shape into 1-inch balls.
8. Roll balls in egg whites, then in chopped walnuts.
9. Place 1 inch apart on lightly greased cookie sheets.
10. Press centers with your thumb.
11. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
12. For filling, beat the 1/4 cup butter until softened.
13. Add powdered sugar and beat until fluffy. Beat in enough eggnog to make filling of spreading consistency.
14. Spoon 1/2 teaspoon filling into center of each cookie.
15. Sprinkle with nutmeg.
Title: Summer Berry Brulee
Ingredients:
- 7 frozen mixed berries
- 1/3 granulated sugar
- 1 orange
- 1 sour cream
- 1 granulated sugar
- 1 water
- 1/2
- 1/4
Instructions:
1. Toss to combine Berries with sugar (sweetener), vinegar and orange peel.
2. Transfer to a 4-cup (2L) casserole or heat-proof bowl.
3. Reserve in the referigertor for up to 6 hours.
4. When ready to prepare dessert, transfer fruit to 8 (glass) dessert dishes.
5. Whip cream until very thick.
6. Fold in sour cream.
7. Spread evenly over the fruit.
8. Brulee Topping: Stir 1/2c Sugar (sweetener) with 1/4c water in a saucepan.
9. Bring to a boil and cook, WITHOUT STIRRING, for 8 to 10 minutes or until amber in colour.
10. Remove from heat and drizzle over cream layer while still hot; serve immediately.
Title: Apple Crunch Dessrt
Ingredients:
- 4 apples
- 1 lemon juice
- 1/3 flour
- 1 oatmeal
- 1/2 brown sugar
- 1/2 salt
- 1 cinnamon
- 1/3 butter
Instructions:
1. .place apples in bottom of baking dish.
2. sprinkle juice.
3. combine dry ingredients
4. add butter til crumbly.
5. top apples
6. bake375 30 minutes.
Title: Almond Fingers
Ingredients:
- 1 phyllo pastry
- 2 sugar
- 2 cinnamon
- 2 rose water
- 2 olive oil
- 1 sugar
- 1/2 water
- 1/2 honey
- 1/2 lemon juice
- cinnamon
Instructions:
1. Prepare the stuffing.
2. Grate the almond kernels and add the sugar and the cinnamon.
3. Pour some rosewater, as much as is necessary in order to shape them.
4. Cut the phylo into small square pieces approximately 5x8 cm, then moist them with some butter using a brush.
5. Place on each square piece one teaspoon of stuffing and roll, folding in the sides.
6. (It should look like a cigar) In a large skillet, warm plenty of oil with the orange peel, then once the peel turns dark remove it and fry in a high temperature at first then medium later until the"fingers" turn golden brown.
7. Remove them with a fork and place them on absorbent paper and preserve them warm.
8. Prepare the syrup.
9. Boil in a pot for 5 minutes the sugar with the water then pour the honey with some lemon juice and stir until the honey melts.
10. Sink the"fingers" in the warm syrup for a few minutes and remove.
11. Combine the almond kernels with the cinnamon.
12. Place the"fingers" on a platter and sprinkle the mixture on top.
Title: Joyce's Rhubarb Pudding
Ingredients:
- 1 sugar
- 1 vanilla
- 1 egg
- 2 butter
- 2 baking powder
- 1/2 salt
- 1 milk
- 1 flour
- 2 sugar
- 1 rhubarb
- 2 butter
- water
Instructions:
1. Batter: mix all together and pour into greased 8x10.
2. Filling : mix everything but boiling water. Pour into batter.
3. Cover with boiling water.
4. Bake 325 degrees.
5. No baking time is given so I'm guessing 25 minutes or until done.
Title: Banana Halva
Ingredients:
- 6 bananas
- 4 sugar
- 1 1/4 water
- 4 ghee
- 2 cardamom seed
- saffron
Instructions:
1. Mash the bananas to a pulp and place in a saucepan with the sugar and water; stir over a low heat until the sugar has dissolved then boil rapidly for 5 minutes.
2. Remove pan from heat and gradually stir in the melted ghee.
3. Replace pan on the heat and stir constantly until the mixture begins to form a firm ball in the pan (about 10-15 minutes).
4. Stir in the nuts and cardamom seeds, colour with saffron if desired and turn out on to a flat dish.
5. When the mixture is cool, cut into 1 ½ inch squares.
Title: Cornmeal Pound Cake
Ingredients:
- 2/3 butter
- 2 2/3 powdered sugar
- 1 vanilla extract
- 2 eggs
- 1 cake flour
- 1 1/4 yellow cornmeal
- 1/3 powdered sugar
Instructions:
1. Preheat oven to 325 degrees F.
2. Generously grease and flour an 8 1/2 by 4 1/2 loaf pan and set aside.
3. Place butter and the 2 2/3 cups of powdered sugar in a large bowl.
4. Beat until creamy.
5. Beat in vanilla; then add eggs and egg yolk one at a time, beating well after each addition.
6. Mix the sifted cake flour with the cornmeal, then add to the egg mixture in three portions, beating well after each addition.
7. Spoon batter into the prepared pan and spread evenly.
8. bake in 325F oven for about 1 hour and 15 minutes, or until a pick inserted in center comes out clean and cake springs back when lightly touched in center.
9. Cool cake in pan for 3 minutes, then turn out on a wire rack and sift powdered sugar over warm cake.
10. Cool completely, and cut into thin slices to serve.
Title: Twice Bake Caramel Apple Crisp
Ingredients:
- 8 -10 tart green apples
- 1 sugar
- 1 1/3 brown sugar
- 1 all-purpose flour
- 1 quick oats
- 2/3 unsalted butter
- 1 1/2 cinnamon
- 1 nutmeg
- 1 ground ginger
- 10
Instructions:
1. Preheat oven to 375 degrees, and lightly grease 9X13 an 8X8 pan (I use pam).
2. Peel and slice apples (in thin wedges about 1/4inch thick, as if you were making an apple pie).
3. Place half the apples in a 13X9 and the other half in a 8X8 pan.
4. Take your cup of sugar, and sprinkle over apples (half of cup over each pan).
5. in medium bowl, mix the next 7 ingredients: brown sugar,flour,oats,butter,cinnamon,nutmeg,ginger, (to make a "crumb like topping").
6. Sprinkle HALF the mixture over the apples in the 13X9 pan ONLY.
7. top that mixture with 1/4-1/2 cup of the caramel (a little less then half the jar).
8. place both pans in the oven for about 15-20 minutes
9. remove Both pans, and place the apples from the 8X8 on top of the 9X13 (this makes the second layer).
10. Sprinkle the rest of the crumb like mixture over that, and the rest of the caramel to top it off.
11. Place back in the oven for 15-20 minutes (until apples are tender and it looks like its starting to get a little crisp on top).
Title: Jewish Apple Cake
Ingredients:
- 5 tart apples
- 7 sugar
- 10 1/2 cinnamon
- 4 eggs
- 1 1/2 sugar
- 1/4 baking powder
- 3 salt
- 1 flour
- 3 pecans
- 1
- 1/4
Instructions:
1. Peel and core apples and slice thinly.
2. Combine apple slices with 7 tbls sugar and cinnamon.
3. Mix well and set aside.
4. Mix all other ingredients well, (add nuts if using).
5. Pour half the batter into a well greased tube pan, cover with half the apples then add the rest of the batter and finally cover with the remaining apple slices.
6. Bake in the oven at 350 for 1 hour 45 minutes.
7. The cake is ready when a toothpick comes out clean.
8. Cool in pan for 25 minutes.
Title: Favorite Holiday Cookies
Ingredients:
- 1 shortening
- 1 white sugar
- 1 egg
- 1 1/2 vanilla
- 2 salt
- 1 flour
- 2 - 2 1/2
Instructions:
1. In a large mixing bowl, cream the shortening, sugar, and egg.
2. Add the extracts and salt.
3. Mix in the flour, blending well, but don't overmix.
4. If desired divide the dough and add coloring. A little extra flour may be needed if liquid coloring is used.
5. Shape cookies into desired shapes: form by hand, use cookie gun, or use cookie cutters. Place on ungreased baking sheet.
6. Bake at 350 degrees for 5 to 8 minutes, or until edges turn a very light golden color.
Title: Pumpkin Cake With Caramel Orange Slices
Ingredients:
- 1 1/2 pumpkin
- 50 unsalted butter
- 150 caster sugar
- 1 egg
- 3 lemon, zest of
- 1 plain flour
- 75 white sugar
- 1/2 water
- 3 oranges, juice of
- 2 oranges
- 4
Instructions:
1. For the orange slices.
2. put 1/2 cup sugar and water into saucepan.
3. stir medium heat until dissolved.
4. increase heat and boil until caramel colour.
5. pour most of it into a 22cm cake tin.
6. add orange juice to saucepan stir until smooth.
7. put orange slices.
8. in shallow dish and pour over caramel orange syrup.
9. put in fridge.
10. steam pumpking intil tender.
11. drain 10 minutes.
12. heat oven 150 degrees celcius.
13. melt butter and add pumpkin and turn to absorb butter and evaporate liquid.
14. do not let burn.
15. remove, cool 5 minutes and puree.
16. using mixer beat sugar, all eggs together until thick anf pale.
17. add sest and flour.
18. and pumpkin and beat well.
19. our into caramel lines pan and cook 45 minutes.
20. remove and cool completely even overnight before unmouldin.
21. serve with chilled caramel oranges.
Title: Dirt Dessert
Ingredients:
- 1 milk
- 4 instant vanilla pudding
- 12 Cool Whip
- 12 cream cheese
- 1
Instructions:
1. Make vanilla pudding with milk and instant vanilla pudding mix.
2. Blend Cool Whip and softened cream cheese into pudding.
3. Put Oreo cookies in blender and chop.
4. Put a layer of Oreos and a layer of pudding mixture in a dish.
5. Continue layering until pan is full.
6. End with a layer of chopped Oreos on top.
7. Garnish with gummy worms.
Title: Three-Cheese Cupcakes
Ingredients:
- 1/4 unsalted butter
- 2 granulated sugar
- 1 egg
- 1/4 evaporated milk
- 4 parmesan cheese
- 1/4 all-purpose flour
- 3/4 baking powder
- 1 salt
- 1/8 Velveeta cheese
- 3 mozzarella cheese
- 1/4 cream cheese
- 8 honey
- 1 chives
- 1
- 2
Instructions:
1. For the cupcakes:
2. Preheat the oven to 350 degrees F. Line a standard 12-count muffin tin with 6 paper liners.
3. In a large bowl, cream the butter and sugar until smooth. Beat in the egg and orange extract until smooth. Stir in the evaporated milk.
4. Add the parmesan cheese, flour, baking powder and salt and fold together until just mixed.
5. Scoop 2 level tablespoons of batter into each muffin liner.
6. Cut the Velveeta cheese into 6 even cubes. Push one cube into the batter in each muffin liner.
7. Divide the remaining batter between the 6 muffin cups (there should be about 1 level tablespoon of batter for each muffin cup for this part).
8. Sprinkle the grated mozzarella cheese on top of each muffin.
9. Bake for 20-25 minutes until well-risen and golden-brown on top.
10. Remove from the oven and from the muffin pan. Place on a wire rack to cool completely before frosting.
11. For the frosting:
12. Use electric beaters to whisk the softened cream cheese until slightly aerated. Beat in the honey and hot sauce until just combined.
13. Transfer the frosting to a piping bag, cut off the end making an 1/2-inch wide opening.
14. Pipe the frosting onto each cupcake then garnish with chives.
15. Serve immediately at room temperature. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
16. Tools:
17. Piping bag (for frosting = optional).
18. 12-cup standard muffin tin.
19. Note:
20. If you’d prefer a sweeter cupcake, you can use condensed milk instead of the evaporated milk as seen in the video.
Title: Magic Peanut Butter Middles Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 sugar
- 1/2 brown sugar
- 1/2 butter
- 1/2 margarine
- 1/4 peanut butter
- 1 vanilla
- 1 egg
- 3/4 peanut butter
- 3/4 powdered sugar
Instructions:
1. In a small bowl, combine flour, cocoa, and baking soda.
2. In a large bowl, beat sugar, brown sugar, and butter until well blended.
3. Blend in 1/4 cup peanut butter to mixture. Add vanilla and egg, beat well.
4. Add flour mixture until blended. Set aside.
5. In a small bowl, combine filling ingredients, blending well.
6. Roll filling into 30 one inch balls.
7. For each cookie, with floured hands shape 1 tbs dough around 1 peanut butter ball, covering completely.
8. Place cookies 2 inches apart on an ungreased cookie sheet.
9. Flatten with the bottom of a glass dipped in sugar.
10. Bake at 375 degrees for 7 to 9 minutes or until set and slightly cracked.
11. Cool on wire racks.
Title: Fun Fruit Salad
Ingredients:
- 1 apple
- 1 orange
- 2 bananas
- 1/2 strawberry
- 2 kiwi fruits
- 1 plain yogurt
- 1 small marshmallow
Instructions:
1. Cut up all the fruit.
2. put fruit into bowl along with yogurt and marshmallows.
3. stir till everything is coated in yogurt.
4. You can use any variety of fruit for this but that's my preferred combination.
Title: Diabetic Peanut Butter Squares
Ingredients:
- 1 egg
- 1/4 skim milk
- 1 flour
- 1/4 baking soda
- 1 baking powder
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Spray an 8-inch square baking pan with Baker's Joy (or a similar non-stick spray).
3. In the bowl of an electric mixer, beat together the egg, peanut butter and banana until smooth.
4. Beat in the milk and flour, baking soda and powder, and then stir in the peanuts.
5. Spread the batter evenly in the pan.
6. Bake for 30 minutes until browned.
7. Cool and cut into 25 squares.
Title: Gazpacho De Melon (Melon Gazpacho)
Ingredients:
- 1/2 crenshaw melon
- 1/2 cantaloupe
- 1 tomatoes
- 1 of fresh mint
- 2 extra virgin olive oil
- 2
Instructions:
1. Peel the melons and discard the seeds. Chop into 2 inch pieces and put in food processor.
2. Coarsely chop the peach and the tomato and add to the food processor.
3. Add the oil and mint. Puree the ingredients until smooth. Taste for sweetness and add some sugar, if needed.
4. Chill in the refrigerator for 2 hours.
5. Ladle into bowls and garnish with mint leaves, thin peach slices or melon slices, or strawberries, if desired.
Title: Sweet Potato Pie
Ingredients:
- 9 sweet potatoes
- 1 butter
- 1/2 margarine
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/4 salt
- 3 nutmeg
- 2 eggs
- 1 milk
- vanilla extract
Instructions:
1. Crust: 3 unbaked 9" single crusts from the dairy or frozen section or homemade For filling, boil the sweet potatoes until tender, peel and mash.
2. Heat oven to 350:
3. Combine butter, granulated sugar, brown sugar, salt and nutmeg in a large bowl.
4. Beat at med. speed of electric mixer until creamy.
5. Beat in sweet potatoes until well mixed.
6. Beat in eggs.
7. Beat in milk and vanilla slowly.
8. Spoon into 3 unbaked pie shells, using about 4 cups per shell.
9. Bake at 350: for 50-60 minutes or until set.
10. Cool to room temp. before serving.
11. Store in refrigerator.
12. 3 9" pies Variation: Bake filling as a pudding in a greased 12x8x3/4 inch glass baking dish.
13. Bake for 1 hour or until set. Sprinkle with 2 cups miniature marshmallows.
14. Return to oven 5-10 minutes or until marshmallows are lightly browned.
15. Jan
Title: Newborn Ginger Babies II (Orange Cream Frosting)
Ingredients:
- 8 cream cheese
- 1 powdered sugar
- 1/4 sugar
- 1 eggs
- 3/4 carrot
- 2 gingerroot
- 1 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1 ground cinnamon
- 3/4 salt
- 3/4 ground allspice
- 1/4 ground cloves
- 1/4 pecans
- 1/8 crystallized ginger
- 3/4 carrot
Instructions:
1. ORANGE CREAM FROSTING: Beat softened cream cheese and orange liqueur at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Refridgerate until needed.
2. CUPCAKES: Preheat oven to 350F and lightly grease (or place liners into) miniature muffin tins. Set aside. Beat sugar and vegetable oil at medium speed with an electric mixer 3 minutes or until smooth. Add egg, beating well after each addition. Beat in grated carrots and fresh ginger.
3. Combine all-purpose flour and next 6 ingredients; gradually add to egg mixture, beating at low speed until moistened. Stir in chopped pecans.
4. Pour batter into muffin tins, filling two- thirds full and bake for 12-15 minutes or until a wooden toothpick inserted in center comes out clean.
5. Cool in pan on a wire rack 5 minutes. Remove from pan, and cool completely on wire racks. Spread tops evenly with Orange-Cream Cheese Frosting then decorate with carrots and ginger.
6. GARNISH: Place a small piece of crystalized ginger onto each cake. Peel a thin layer of rind from 1/2 orange (or carrot), and cut into thin strips using a knife.
Title: Devil Dog Squares
Ingredients:
- 1 butter
- 1/2 egg
- 1 cream cheese
- 1 confectioners' sugar
- 1 vanilla flavoring
- 1 eggs
- 2
Instructions:
1. Mix cake mix, melted butter and 1 egg.
2. Once this is well mixed, press the mixture into the bottom of a lightly greased 13 X 9 X 2 inch baking pan.
3. In a medium bowl, combine the cream cheese, confectioner's sugar and eggs.
4. Beat this until the mixture is smooth.
5. Pour over the cake mixture and spread evenly.
6. Bake at 350 degrees for 40-45 minutes.
7. Allow to cool for 1 hour before cutting.
8. Cut into 1-2 inch squares.
Title: Grand Marnier Mousse Cake
Ingredients:
- 1 ladyfingers
- 1/2 water
- 1/4 sugar
- 1/2 Grand Marnier
- 2 cognac
- 2 other brandy
- 1 1/2 unflavored gelatin
- 4 sugar
- 3 orange zest
- 3/4 cream cheese
- 2 lemon juice
- 1 vanilla
- 2 heavy cream
- mint leaf
Instructions:
1. Place cake or lady fingers in the bottom of a springform pan.
2. In a saucepan, over medium heat, stir water and sugar together until the sugar dissolves completely and mixture is hot.
3. Remove from heat, and allow to cool completely.
4. Stir in Grand Marnier.
5. Drizzle surface of cake with Grand Marnier syrup, and set cake aside.
6. In a small saucepan, combine Grand Marnier, Cognac, and gelatin.
7. Stir over low heat until gelatin dissolves.
8. In a food processor, blend sugar with orange zest for 1 minute.
9. Add cream cheese; process until smooth (30 seconds).
10. Add orange juice, lemon juice, and vanilla; process for another 30 seconds.
11. Using an electric mixer, whip cream until fluffy.
12. With processor running, add gelatin mixture to the cream cheese mixture through the feed tube of the processor, and blend until well mixed (5 seconds).
13. Add whipped cream and pulse to combine (about 3 pulses).
14. Pour mixture over cake; smooth surface.
15. Refrigerate overnight.
16. Garnish with whipped cream, orange segments, and mint leaves.
17. Cut and serve.
Title: Store Bought Chocolate Cake and Milk
Ingredients:
- 1 low-fat milk
- 1
Instructions:
1. Slice a piece of the chocolate cake off and place it in a cereal sized bowl.
2. Pour the milk over top of it.
3. Mash the cake down with your fork so as the milk saturates the entire cake.
4. Enjoy.
Title: Summer Poached Figs With Ginger
Ingredients:
- 3 fresh figs
- 1 granulated sugar
- 1 brown sugar
- 2/3 water
- 1 fresh ginger
- 3 hazelnut-flavored liqueur
Instructions:
1. Dissolve the sugars in 2/3 cup water.
2. Add the unpeeled figs to the hot syrup. Cover & simmer 30 minutes.
3. Turn off heat & let sit covered 8 hours.
4. Reheat to simmer, add julienned ginger & simmer covered 30 minutes until figs become translucent. Add optional Frangelica & simmer 5 minutes more.
5. Let cool.
6. Pack into quart or 1/2 gallon glass jars & refrigerate.
Title: Cherry Heaven
Ingredients:
- 1 1/2 flour
- 2 sugar
- 3/4 butter
- 3/4 pecans
- 1 cream cheese
- 1 powdered sugar
- 2 cherry pie filling
- 2
Instructions:
1. Mix flour, sugar, and butter together. Add nuts. Press in bottom of 13" X 9" pan. Bake at 350* for 20 minutes. Cool.
2. Mix Dream Whip as directed. Mix cream cheese with powdered sugar and blend with Dream Whip. Spread over crust and chill for several hours or overnight.
3. Top with cherry pie filling and chill, or serve.
Title: Southern Pecan Praline Cake
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 1 light brown sugar
- 4 eggs
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 milk
- 2 vanilla extract
- 3/4 butter
- 1 granulated sugar
- 1/2 light brown sugar
- 4 evaporated milk
- 1 vanilla extract
- 2 pecans
- 2
Instructions:
1. Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.
2. Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.
3. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.
4. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing.
5. For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).
6. In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.
7. Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.
Title: Cream Cheese Brûlée With Raspberries
Ingredients:
- 1/3 light brown sugar
- 2 cornstarch
- 3 egg
- 1 vanilla extract
- 1 reduced-fat cream cheese
- 1 raspberries
- 1 light brown sugar
- 1 1/2
- 8
Instructions:
1. Combine first 5 ingredients in the top of a double boiler; stir well. Cook over simmering water 4 minutes or until thickened, stirring constantly with a wire whisk.
2. Remove from heat; add vanilla and cream cheese, stirring until smooth. Gently fold in raspberries.
3. Spoon 1/2 cup cheese mixture into each of 8 (6-ounce) ramekins or custard cups. Cover and chill at least 4 hours.
4. Sprinkle each serving with 1 teaspoon brown sugar. Place ramekins on a baking sheet; broil 1 minute or until sugar melts. Serve immediately.
Title: Apple-Cranberry Bundt Cake (Egg-Free, Fat-Free)
Ingredients:
- 1 sugar
- 3/4 applesauce
- 2 cornstarch
- 1 water
- 1 milk
- 2 vanilla extract
- 2 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 1/8 clove
- 2 flour
- 1/4 salt
- 1 baking powder
- 1 baking soda
- 1 cranberries
- 1 apple
- 1 powdered sugar
- 2 -3 milk
- 1 vanilla extract
- 1/4 cinnamon
- 1 cranberries
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. Prepare a 10-cup bundt pan by spraying with fat-free cooking spray and lightly dusting with flour.
4. In a large bowl, stir together sugar and applesauce. Into a small bowl, wisk together cornstarch and warm water (the mixture will be quite dense but smooth). Add cornstarch mixture to applesauce mixture and whisk until combined. Then whisk in non-fat milk and vanilla.
5. Combine dry ingredients in a separate bowl and whisk together well. Slowly add into wet mixture, whisking until thoroughly combined.
6. Fold apples and cranberries into the batter.
7. Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
8. Bake for 40-45 minutes or until a cake tester inserted into cake comes out clean.
9. Cool on a wire rack for 30 minutes and turn out onto a cake pedestal or plate.
10. Glaze:
11. Place powdered sugar and cinnamon in a small bowl. Add vanilla and stir in milk one tablespoon at a time until smooth. If a thinner or thicker consistency is desired, add less or more milk as you wish.
12. Spoon evenly over cake.
13. Garnish:
14. If desired, place cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation.
Title: Quick and easy chocolate mousse
Ingredients:
- 6 eggs
- 5
Instructions:
1. Melt the chocolate in a bowl over a pan of simmering water; let cool a little.
2. Whisk the egg yolks into the melted chocolate, one at a time, until well-combined; set aside.
3. In another bowl, beat the egg whites until stiff.
4. Loosen the chocolate mixture with 1 Tbsp of egg white.
5. Fold in the remaining egg whites, making sure you do not lose too much volume.
6. Spoon into 6 dessert glasses and chill until set.
7. Serve with whipped cream, if desire.