lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Cupcakes
Ingredients:
- 1/2 margarine
- 6 sugar
- 6 brown sugar
- 1/2 vanilla
- 1 egg
- 1 flour
- 2 flour
- 1/2 baking powder
- 1/2 salt
- 1/8 salt
- 1 egg
- 1/2 brown sugar
- 1 chocolate chips
- 1/2 walnuts
- 1 vanilla
Instructions:
1. Preheat oven to 375°F.
2. Cream margarine, sugars, and vanilla; beat in egg.
3. Sift and stir in flour, baking powder, and salt.
4. Spoon into 12 well-greased or paper-lined muffin cups.
5. Bake for 10-12 minutes; remove from oven.
6. For topping: combine in small bowl salt, egg, and brown sugar.
7. Stir in chocolate chips, nuts, and vanilla.
8. Spoon over hot cupcakes.
9. Return to oven and bake for 12 minutes or until golden brown.
10. Immediately remove from muffin pan and cool on a wire rack.
Title: Lemonade Cake
Ingredients:
- 1 lemon gelatin
- 3/4 boiling water
- 1 eggs
- 3/4 white sugar
- 4
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. Dissolve lemon gelatin the boiling water. Set aside.
3. Combine cake mix, vegetable oil, and eggs. Mix well and add gelatin mixture then beat for 5 minutes. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour. While cake is still warm and in the pan, puncture cake with the tines of a fork. Then pour lemonade glaze over cake. Let cake cool completely before removing from pan.
5. To Make Lemonade Glaze: Combine the thawed frozen lemonade with the white sugar and mix thoroughly.
Title: English Toffee Dessert
Ingredients:
- 3/4 sugar
- 1/2 light corn syrup
- 1/4 butter
- 2 fresh strawberries
- 1/2 sour cream
- 2
Instructions:
1. Combing first 4 ingredients in saucepan.
2. Boil for 1 minute.
3. Remove from heat; stir in candy and cool.
4. Serve sauce over strawberries topped with sour cream.
Title: Mom Cantey's Fruit Cobbler
Ingredients:
- 4 sugar
- 1/2 cornstarch
- 2 butter
- 1/2 sugar
- 1 egg
- 1 self-rising flour
- 1
Instructions:
1. Directions for Filling:.
2. Prepare fruit. Put prepared fruit into 8" x 8" baking dish. Combine sugar and cornstarch. Sprinkle over fruit.
3. Directions for Crust:.
4. In a medium bowl, mix butter and sugar. In a seperate small bowl, crack the egg into it and beat it slightly. Stir the egg into the butter and sugar mixture. Gradually add flour and mix well. The mixture will have a consistency between that of heavy cake batter and light biscuit dough. Drop spoonfuls on top of fruit. The topping will spread out as it cooks. Bake at 325 degrees until light brown and the topping doesn't shake - usually 45-50 minutes. Test the same as you would a cake. Straw should come out clean. When doubled this recipe works well in a 9x13 baking dish. It will take 1 1/2 to 2 hours to bake. Test at 1 hour and 45 minutes.
Title: Cherry Compote
Ingredients:
- 1 1/2 dry red wine
- 2/3 sugar
- 3/4 cinnamon stick
- 6 black pepper
- 1 cornstarch
- 3/4 red wine vinegar
- 2
Instructions:
1. Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat.
2. Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute.
3. Remove from heat and cover, then let stand 15 minutes. Serve warm.
Title: Thin Mint Pie - Dove Chocolate Discoveries Version
Ingredients:
- 1 dark chocolate
- 1 heavy cream
- 4 Cool Whip
- 3/4 chai tea
- 1 chocolate-covered graham cracker cookies
- 1
Instructions:
1. Thaw your container of cool whip!
2. MOUSSE:
3. Melt chocolate slowly in microwave (stirring at 20-second increments until fully melted - 3 is the most I do) and set aside.
4. Pour the heavy cream into the bowl and while whipping with an electric mixer, slowly pour in entire contents of the Mousse Mix pouch.
5. When the cream is thoroughly whipped (stiff peaks), pour in the melted chocolate and mix thoroughly. Pour into prepared pie crust.
6. TOPPING:
7. make sure you have thawed your container of cool whip and stir in 1 package of the Dove Chocolate Discoveries Vanilla Chai Tea mix.
8. Spread on top of Mousse filling.
9. Crush 1 Dove Chocolate Discoveries chocolate covered Graham Cracker and sprinkle on top.
10. You can also dust the top with the DCD Creme Blanc Dusting Powder and/or more chocolate shavings/curls. Use your imagination!
Title: Sugar Cookies
Ingredients:
- 2 white sugar
- 1 vegetable shortening
- 4 eggs
- 5 sour cream
- 1/2 baking soda
- 2 baking powder
- 2 vanilla
- 5 flour
Instructions:
1. Cream together the sugar and Crisco.
2. Add the remaining ingredients in the order given.
3. Stir until combined.
4. Roll out on a lightly floured surface and cut in desired shapes.
5. Bake 7-8 minutes at 375 F until just done but NOT brown.
6. The recipe is written as I heard it. The term "large cup" of shortening is as dictated. I tend to use a slightly heaping cup.
7. If I am in doubt about the cookie being done, I will lift a cookie off of the sheet and look at its' underside but you really don't want the cookies to brown because then they are over-done.
Title: Eggnog and Cinnamon Roll Bread Pudding 2000
Ingredients:
- 5 -6 heavy cream
- 1 1/4 eggs
- 1 1/4 powdered sugar
- 3
Instructions:
1. Cut the rolls or sweet yeast bread into cubes, to make 8 cups total.
2. Grease a 2 1/2 quart shallow casserole dish with butter, and place in the 8 cups sweet yeast bread cubes evenly.
3. In a large bowl, beat the three eggs, with the eggnog, and heavy cream until blended well.
4. Carefully pour half the mixture over cubes, and push down into liquid, and soak for about ten minutes.
5. Add remaining liquid and push down with back of spoon, so all is covered well.
6. Cover dish with saran wrap and place in fridge overnight, or at least 50 minutes before baking .
7. Preheat oven 350 degrees.
8. Remove saran wrap and place casserole into a larger pan, and add hot boiling water around making a water bath half way up the sides of dish. Place on centre rack in oven.
9. Bake until cubes are toasted and edges are set.
10. Remove the casserole from the water bath as soon as you remove it from oven, and place on a cooling rack.
11. Let rest for ten minutes.
12. Dust with a sprinkling of powdered sugar.
13. Serve plain, or maple syrup.
14. Nice with back bacon or sausages for a morning breakfast along with a fruit compote.
Title: White Chocolate Cranberry Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 vanilla
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1 white chocolate chips
- 1 dried cranberries
Instructions:
1. Preheat oven to 375. Line cookie sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still soft, being careful not to overcook. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Title: Snow Peak Frosting
Ingredients:
- 1 1/4 light corn syrup
- 2 vanilla extract
- 1
Instructions:
1. In a 1 quart saucepan over medium heat, heat light corn syrup to boiling. Remove from heat.
2. In a large bowl, with mixer at high speed, beat egg whites and a dash of salt just until soft peaks form. Slowly pour in hot syrup and continue beating for 6-8 minutes; until frosting is fluffy and forms stiff peaks when beaten. (is raised) Beat in 1 teaspoons Vanilla extract.
3. Frost desired cake.
Title: Weight Watchers Cappuccino Pudding Cake
Ingredients:
- 1 all-purpose flour
- 2/3 sugar
- 2 baking powder
- 2 salt
- 1/4 vanilla extract
- 1/2 dark brown sugar
- 1 hot water
- 1 instant coffee
- 1/4
- 1
- 1/4
- 1 3/4
- 2
- 9
Instructions:
1. preheat oven to 350.
2. combine first 5 ingredients in a 9-inch square baking pan; stir well. Stir in milk, oil, and canilla. Stire in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine hot water and coffee mix, stirring to dissolve.
3. Pour coffee mixture over batter (do not stir).
4. Bake 350 for 40 minutes or until cake springs back when lightly touched in center. Serve warm with 1 Tablespoon of frozen yogurt on each serving.
5. Yield 9 servings = 4 ww pts.
Title: Heavenly Grasshopper Dessert
Ingredients:
- 18 Cool Whip
- 4 milk
- 1 cream cheese
- 2 powdered sugar
- 1 creme de menthe
- 1/4 Creme de Cacao
- 1/4
- 4 -5
Instructions:
1. Grease a 9X13 (or 2 9X9) pans, and sprinkle with crushed oreos (save some for topping).
2. In a large bowl, whip milk and cool whip.
3. Soften cream cheese and mix with sugar, folding in liquors.
4. Add cheese mixture to whipped topping and blend well. Pour onto crust and sprinkle with remaining oreo crumbs.
Title: Milk Tart
Ingredients:
- 5 butter
- 1/2 sugar
- 2 eggs
- 2 1/4 flour
- 2 baking powder
- 1 salt
- 4 1/2 milk
- 3 butter
- 3 flour
- 3 cornstarch
- 3/4 sugar
- 3 eggs
- 1 vanilla
- 1 cinnamon
- 2 sugar
Instructions:
1. Preheat oven to 400 degrees F.
2. For crust: Cream butter and sugar.
3. Add eggs, then flour, salt and baking powder.
4. Using ½ of dough, press into pie plate.
5. Repeat with other half of dough in other pie plate.
6. Prick all over with fork and bake for 10 minutes.
7. No further baking is required.
8. For filling: Heat milk and melt butter in it. Allow to cool 10 minutes before proceeding with recipe.
9. Beat eggs with flour, cornstarch, sugar and vanilla. With a ladle, slowly dribble in some of the hot milk mixture while whisking eggs continuously, to temper the eggs and bring them up in temperature. Add all the milk mixture in this way, never forgetting to whisk.
10. Pour the custard back into the pot and cook, whisking constantly, until custard thickens, about 8 minutes.
11. Pour into baked shells and sprinkle with cinnamon and sugar.
12. Allow to cool completely, and refrigerate.
Title: Gerri's Sticky Stout Fruitcake
Ingredients:
- 1 brown sugar
- 1 stout beer
- 1 cinnamon
- 375 nutmeg
- 1 ginger
- 1 eggs
- 1 self raising flour
- 2
Instructions:
1. Mix together cereal, sugar, fruit and stout. Leave to soak overnight.
2. Next day: Preheat oven to moderate (180 deg Cel). Grease well (important) 1 round and 1 log tin.
3. Stir spices, egg and SR flour into soaked fruit. Mix until combined.
4. Put mixture into tins and bake for 30-40 minutes. Top may need covering with foil towards the end to protect fruit. Cool in tin.
5. To freeze, double wrap in plastic wrap.
Title: Summer Fruit Kabobs
Ingredients:
- 2 kiwi fruits
- 2 lemon juice
- 2 citrus-infused vodka
- 1 fresh ginger
- 1/2 cinnamon
- 2 pineapple
- 1/2 kiwi fruits
- 8 strawberries
- 8 bananas
- 2
Instructions:
1. Puree first 5 ingredients in food processor until smooth and set aside.
2. Brush grill with oil.
3. Preheat grill to medium heat.
4. Place fruit in large bowl.
5. Pour pureed kiwi glaze over fruit and gently toss to coat.
6. Marinate for 30 minutes.
7. Arrange mixed fruits on skewers.
8. Grill fruit over medium heat for 5 minutes on each side, brushing with puree until light brown.
9. Serve immediately.
Title: Easy Chocolate Crumb Pudding
Ingredients:
- 1 butter
- 1/4 milk
- 1/2 sugar
- 3/4 salt
- 4
- 2
- 1
- 1/2
- 4
Instructions:
1. In the top of double boiler,melt the chocolate.
2. Add in the bread crumbs,almonds and salt.
3. Combine well.
4. Fold in the 4 stiffly beaten egg whites.
5. Cover,steam in double boiler for 25 minutes.
6. This can be served warm,or chilled,with whipped cream if desired.
Title: Macaroon Bars
Ingredients:
- 3 1/4 flaked coconut
- 1 sweetened condensed milk
- 1
Instructions:
1. Sprinkle 1 1/2 cups of the coconut, into a well greased 13x9x2" baking pan.
2. Combine the milk and almond extract and drizzle half of it over the coconut in the bottom of the pan.
3. Open the crescent rolls and lay them flat, in a single layer over the coconut.
4. Drizzle the rest of the milk mixture over the rolls and then sprinkle them with the rest of the coconut.
5. Bake at 350*F for 30-35 minutes or until golden brown.
6. Cool completely before cutting and store in the refrigerator.
Title: Love Apple Cake Aka Tomato Soup Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 3 cake flour
- 1/4 salt
- 3 baking powder
- 1 baking soda
- 1 ground cloves
- 1 1/2 ground cinnamon
- 1 1/2 ground nutmeg
- 1 water
- 3/4 raisins
- 1 1/2 sultanas
- 1 1/2
Instructions:
1. Preheat oven to 350F and grease a tube pan very well.
2. Sift dry ingredients together.
3. Cream butter and add sugar slowly.
4. Add sifted dry ingredients to creamed mixture alternately with tomato soup which has been combined with water.
5. Add raisins and nuts; pour into prepared pan and bake for an hour or until cake tests done.
Title: Greek Almond-Honey Cake
Ingredients:
- 3 1/2 eggs
- 4 cream of tartar
- 1/2 baking soda
- 1 1/2 honey
- 1 1/2 yoghurt
- 1 orange zest
- 1/2 butter
- 4 honey
- 1
- 1/2
- 1 1/2
Instructions:
1. Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
2. Reduce heat and simmer for 5 min.
3. Skim surface of syrup for any froth that may form.
4. Allow syrup to cool.
5. For cake: Preheat oven to 350F.
6. Butter a 9 X 13 inch baking dish well.
7. Sift together almond flour and baking soda.
8. Beat egg whites with cream of tartar until you have a stiff meringue.
9. Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
10. Stir into dry ingredients.
11. Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
12. It is OK to have a few white streaks.
13. Pour batter into baking pan.
14. Scatter blanched, slivered almonds over top.
15. Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
16. Pour syrup over hot cake.
17. Poke cake gently with a toothpick to help cake absorb syrup.
18. Serve when cake is cool and syrup has been absorbed.
19. This cake is great served with a dollop of very lightly-sweetened whipped cream.
Title: Chocolate Phyllo Burrito
Ingredients:
- 3 phyllo dough
- 3 butter
- 1 1/2 raw sugar
- 2 walnuts
- 1/4 coconut
- 1/4 chocolate chips
Instructions:
1. Melt 3 Tablespoons butter in small measuring cup.
2. Place 1 sheet of Phyllo Dough on a sheet of parchment paper.
3. Brush with melted butter.
4. Top with another sheet of Phyllo Dough and brush with butter.
5. Top with a third sheet of Phyllo Dough and brush with butter.
6. Sprinkle the following ingredients over the surface of the Phyllo Dough: 1 Tablespoon of Raw Sugar, 2 Tablespoons of Walnuts, 1/4 Cup of Coconut, 1/4 Cup of Chocolate Chips
7. Fold short sides of Phyllo Dough inward, then roll the long edge away from you burrito style.
8. Lightly brush outside of burrito with butter, then sprinkle with 1/2 Tablespoon of Raw Sugar.
9. Bake uncovered in 400° oven 5 to 8 minutes or until lightly browned. Let rest for 5 minute, then slice into bite size pieces with a sharp knife. Serve immediately while still warm.
Title: Kathy's Fruit Salad
Ingredients:
- 2 olive oil
- 1/4 lemon juice
- 1 curry powder
- 1 cucumber
- 1 cantaloupe
- 1 watermelon
- 1 strawberry
- Splenda sugar substitute
Instructions:
1. To the olive oil, add the lemon juice and curry powder.
2. In a large serving bowl, place all the fruit. Pour oil mixture over fruit and toss gently.
3. Cover and refrigerate till needed. Sprinkle the top with Splenda or sugar just before serving if desired.
Title: Greek New Year's Orange and Brandy Cake (Vassilopita)
Ingredients:
- 4 eggs
- 1 sugar
- 2 sugar
- 3/4 unsalted butter
- 1 1/4 brandy
- 1/2 flour
- 4 baking powder
- 4 baking soda
- 1/4 orange, zest of
- 1 lemon, zest of
- 1
- 1/2
Instructions:
1. Preheat oven to 375 F, and grease a 10" round cake pan.
2. Beat the egg yolks with the sugar until creamy (about 3 min). Add butter and beat an additional minute. Beat in orange juice and brandy.
3. In a separate bowl, whisk the flour with the baking powder, baking soda and zests. Add the dry ingredients to the yolk mixture, and stir until thoroughly mixed.
4. Clean the beaters, and beat the egg whites in a clean bowl until soft peaks form. Fold them gently into the batter. Pour the batter into the cake pan and shake gently to even the top. Decorate the top with almonds (if making for the new year, write the year with the almonds).
5. Bake for about an hour, or until golden brown on top, and a toothpick inserted in the center comes out clean. Cool before removing from the pan.
Title: Struffoli/Pignolata (aka Honey Balls)
Ingredients:
- 6 eggs
- 1 sugar
- 1 1/2 canola oil
- 2 1/2 - 3 all-purpose flour
- 1/2 baking powder
- 1/2 lemon, rind of
- 1 canola oil
- 1 honey
- 1 flour
Instructions:
1. In a large bowl beat eggs, sugar, grated lemon peel (if desired), and 1 1/2 teaspoons oil until foamy.
2. Gradually add flour and baking powder.
3. *Using your hands, mix and knead the mixture well, forming a dough.
4. Knead the dough until smooth.
5. (*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough).
6. Form dough into a ball.
7. Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls.
8. On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long.
9. Using a sharp knife, cut each rope into 1/3 inch pieces.
10. (Optional, pieces may be rolled into balls about the size of marbles).
11. Dust cut pieces with a bit of flour.
12. Heat oil in a frying pan or deep fat fryer to a temperature of 375°F.
13. Shake off excess flour, and fry the bits of dough (in small batches) until puffy and golden brown.
14. DO NOT crowd the frying pan or fryer.
15. Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain.
16. Continue frying until all the balls have been fried.
17. Place drained, fried balls into a large mixing bowl (or disposable roasting pan).
18. Pour the honey into a large frying pan, and heat until bubbly, remove from heat.
19. (Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating).
20. Stir in grated orange peel (if desired) and pour honey mixture over the fried dough balls.
21. With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.
22. Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape.
23. Sprinkle with colored sprinkles.
24. NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.
Title: Creamy Coconut Cake
Ingredients:
- 1/2 canola oil
- 1/2 butter
- 2 sugar
- 5 eggs
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 1 vanilla
- 2/3 flaked coconut
- 1/4 cream of tartar
- 8 cream cheese
- 1/2 butter
- 16 powdered sugar
- 1 vanilla
- 1/4 salt
- 1/2 flaked coconut
- 1/2 pecans
Instructions:
1. Preheat oven to 350.
2. Grease and flour 3 9" cake pans.
3. Cream shortening, butter and sugar until light and fluffy.
4. Add egg yolks, one at a time, beating well after each one.
5. Combine flour, baking soda and salt and add it to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat well after each addition.
6. Stir in vanilla and coconut.
7. Beat egg whites (at room temp) until frothy. Add cream of tarar and beat until stiff but not dry.
8. Fold egg whites into the batter.
9. Pour into prepared pans and bake for 25-30 minutes.
10. Cool in pans 10 minutes.
11. ICING: beat cream cheese and butter until light and fluffy.
12. Gradually add sugar and beat until smooth.
13. Add vanilla and salt.
14. Stir in coconut and pecans.
15. Ice cake and store in fridge.
Title: Apple Blueberry Crisp
Ingredients:
- 1 canola oil
- 4 granny smith apples
- 1 lemon juice
- 1 cinnamon
- 1/4 sugar
- 1 blueberries
- 1 rolled oats
- 1/3 unbleached flour
- 1/4 brown sugar
- 4 canola oil
- 1/2 cinnamon
- 1
Instructions:
1. preheat oven to 375F and spray a 9 x11 pan with cooking spray (Pam).
2. mix sliced apples with lemon juice, cinnamon and sugar.
3. press apples into baking dish and sprinkle blueberies evenly on top.
4. mix rolled oats, flour, sugar, canola oil, cinnamon, and orange juice and sprinkle over blueberry mixture.
5. bake for 30 minutes.
Title: Nelson Cookie Bake Bon Bon Icing
Ingredients:
- 1 powdered sugar
- 1 1/2 milk
- 1 vanilla
Instructions:
1. Mix powdered sugar, milk and vanilla until smooth.
2. Add food coloring and mix until well blended.
3. Dip Bonbon Cookies in icing. Let set completely prior to storing cookies.
Title: Apple Fritters
Ingredients:
- 2 tart apples
- 2/3 flour
- 1 powdered sugar
- 1/2 lemon peel
- 1/4 baking powder
- 1 egg
- 1/2 milk
- 1 powdered sugar
- cinnamon stick
Instructions:
1. Core apples and cut each apple crosswise into 6 slices. Set slices aside.
2. In large bowl combine flour, 1 tbsp powdered sugar, lemon peel and baking powder. In a medium bowl use a wire whisk or rotary beater to beat egg, milk and oil until combined. Add egg mixture all at once to flour mixture; beat till smooth. Using a fork dip apple rings into batter; draining off excess batter.
3. Fry 2-3 fritters at a time in a deep hot fat (365 degrees) for 1 minute on each side or until golden brown, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining fritters.
4. Sprinkle fritters with powdered sugar. Cool on wire racks. To serve, thread fritter onto cinnamon sticks.
Title: Easy Chocolate Zucchini Loaf
Ingredients:
- 1/2 butter
- 2 1/4 sugar
- 4 eggs
- 1 vanilla extract
- 2 cinnamon
- 1 baking soda
- 2 baking powder
- 1 salt
- 1 zucchini
- 2 flour
- 3 milk
- 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 325'F.
2. Melt stick of butter then add sugar and blend well with a fork.
3. To sugar mixture add eggs, vanilla, cocoa, cinnamon, baking soda, baking powder and salt.
4. In a separate, larger bowl combine sugar and egg mixture with zucchini along with milk and flour. Blend well.
5. Pour into greased loaf pans. Sprinkle top of each with 1/2 c of chocolate chips before putting into oven.
6. Bake for 45 minutes.
Title: Deep Dark Brownies - Dairy and Gluten Free
Ingredients:
- 2/3 sugar
- 1 1/2 confectioners' sugar
- 1/2 salt
- 3/4 xanthan gum
- 1 potato starch
- 3/4 tapioca flour
- 2 chocolate chips
- 2 eggs
- 1 canola oil
- 1 water
- 3 coffee
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F.
2. Mix all of the dry ingredients.
3. Add all the wet ingredients.
4. Bake in a greased 8 x 8 pan for 25-30 minutes.
5. Cool before cutting.
Title: Honey Bun Cake
Ingredients:
- 1 sugar
- 1/2 buttermilk
- 1 eggs
- 3/4 brown sugar
- 4 ground cinnamon
- 1 pecans
- 2 confectioners' sugar
- 1/2 milk
- 1 vanilla
- 2
- 1 1/2
Instructions:
1. Preheat oven to 300*.
2. Mix cake mix, sugar, buttermilk, oil and eggs togehter.
3. Pour into a greased and floured 9 X 13 inch dish.
4. Mix together brown sugar, cinnamon and nuts.
5. Swirl into cake mixture and bake for 1 hour.
6. While cake is baking, mix togehter powered sugar, milk and vanilla.
7. When cake is cooked and still hot, pour icing over cake.
8. This taste best while warm.
Title: Peanut Butter Candy Pie
Ingredients:
- 1/4 butter
- 4 margarine
- 6 mini marshmallows
- 50 flaked coconut
- 1/2
- 2
Instructions:
1. In a microwave safe bowl, heat the butter and marshmallows together on high for 1 minute; stir until marshmallows are melted.
2. Add the cereal; mix well.
3. Press onto the bottom and up the sides of two greased 9 inch pie plates.
4. In a microwave safe bowl or heavy saucepan, melt chocolate kisses; stir until smooth.
5. Spread over prepared crusts.
6. Sprinkle with coconut and candy pieces; press down lightly.
7. Let stand until chocolate is set.
8. Cut into slices.