lumicero/recipes-ing2inst huggingface dataset:
Title: Old-Fashioned Spice Cake
Ingredients:
- 1 evaporated milk
- 1 vinegar
- 2 1/2 flour
- 1 sugar
- 1 raisins
- 3/4 brown sugar
- 2/3 vegetable shortening
- 1 baking soda
- 1 baking powder
- 1 salt
- 3/4 cinnamon
- 3/4 allspice
- 1/2 ground cloves
- 1/2 ground nutmeg
- 3 eggs
- 1 brown sugar
- 1/2 butter
- 1/3 evaporated milk
- 2 powdered sugar
Instructions:
1. Cake:.
2. Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)
3. Heat oven to 350. Grease and flour rectangular pan, 13x9x2 or 2 round pans (8 or 9 x 1 1/2 inches).
4. Beat vinegar mixture and remaining ingredients except frosting in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
5. Pour into pan(s). Bake until toothpick comes out clean, about 45 minutes for rectangular pan, 40-45 minutes for 8-inch rounds, 35-40 minutes for 9-inch rounds. Cool rounds 10 minutes; remove from pans. Cool completely.
6. Frost rectangular cake or fill and frost layers with caramel frosting.
7. Frosting:.
8. Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes.
9. Remove from heat; cool until slightly thickened, stirring occasionally, about 10 minutes.
10. Gradually stir in powdered sugar with spoon.
11. If necessary, stir in 2-3 teaspoons water until frosting is smooth and of spreading consistency.
Title: Banana Walnut Cake
Ingredients:
- 1/4 margarine
- 1 1/3 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 sour cream
- 1 banana
- 1/2 walnuts
Instructions:
1. Preheat oven to 350°F (177° Celsius).
2. Lightly spray 2 loaf pans with vegetable spray.
3. Combine ingredients in the order they appear.
4. Thoroughly mix and pour into loaf pans.
5. Bake 40 - 45 minutes or until toothpick inserted into center comes out clean.
6. Cool on wire rack and gently remove from pans.
Title: Whoopie Pies
Ingredients:
- 1 sugar
- 2 flour
- 1/2 egg
- 1/2 baking powder
- 1 baking soda
- 2 salt
- 1 milk
- 1/2 vanilla
- 1 marshmallow cream
- 2 confectioners' sugar
- 1/2 milk
- 1/2 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 400 .Mix all ingredients for batter together on med. speed for 1 minute. Drop by tablespoon on baking sheet and bake for about 10 to 12 minutes until firm. Cool.
2. Mix filling ingredients together and beat on med speed for about 1 minute.
Title: Applesauce Cake - Sugar Free
Ingredients:
- 1/4 unsweetened applesauce
- 1 1/2 vanilla
- 3 whole wheat flour
- 1/2 baking soda
- 1 baking powder
- 2 1/2 cinnamon
- 1 nutmeg
- 3/4 apple
- 2
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 375. Spray 9x13 cake pan with PAM.
2. Beat together oil, apple concentrate, and egg whites. Add applesauce and.
3. vanilla, combine well.
4. Mix together flour, oats, soda, baking powder, cinnamon, and nutmeg; add to the liquid mixture and beat. Add grated apple; stir until blended.
5. Pour into pan. Bake 25 to 30 minutes or until a wooden pick inserted in the.
6. center comes out clean.
Title: Moist Rosh Hashana (New Year) Honey Cake
Ingredients:
- 1 baking powder
- 1 baking soda
- 3 1/2 flour
- 1/2 salt
- 1/2 allspice
- 1/2 ginger
- 4 cinnamon
- 1/2 clove
- 1/2 nutmeg
- 1/4 eggs
- 3 sugar
- 1 1/2 brown sugar
- 1/2 honey
- 1 vanilla extract
- 1 black tea
- 1 coffee
- 1 orange
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F If you're using black or dark-colored pans, reduce to 325°F.
2. Prepare a 10 inch bundt pan, or tube pan, or 3 8" x 41/2” loaf pans.
3. Grease and flour the bottoms of the pans - better yet, use baking parchment paper to line the bottoms of the pans: it makes getting your cake out in one piece easier!
4. Mix all the dry ingredients in a large bowl or the bowl of your electric mixer.
5. Add wet ingredients and mix until well combined.
6. Pour slowly into prepared pans to avoid bubbles.
7. Tap pans against counter to free any bubbles.
8. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
9. Let the cake stand for at lease 15 minutes before you try and get it out of the pan.
10. Invert it on a wire rack and cool completely.
11. Wrap tightly in wax-paper, and then in foil to keep.
12. This is one of those cakes that gets better the longer you let it sit; if you can make it 3 days in advance, that's actually ideal. It is also delicious right away.
Title: Gavachi Kheer
Ingredients:
- 250 jaggery
- 250 cardamom powder
- 1/4 milk
- 500 ghee
- 5 cashew nuts
- 1 raisins
- 1
Instructions:
1. Clean the wheat, wash two to three times with plenty of water and then soak overnight. Drain and then grind into a coarse paste.
2. Grate the jaggery and set aside.
3. Heat the ghee in a heavy-based pan, add the ground wheat and cook on a low heat for ten to fifteen minutes.
4. Add the milk and cook, stirring continuously. If the mixture becomes too dry, add a little water.
5. Add the grated jaggery and stir until it has dissolved.
6. Add the green cardamom powder and half the quantity of cashew nuts and raisins.
7. Cook until the mixture is thick and of pouring consistency.
8. Serve hot or at room temperature, garnished with the remaining cashew nuts and raisins.
Title: Simple Roasted Pears
Ingredients:
- 4 bosc pears
- 1 butter
- 1/4 pumpkin pie spice
Instructions:
1. Lightly grease 8 half-pear shapes on a baking sheet.
2. Sprinkle Pumpkin Pie Spice liberally over the buttered areas.
3. Place each cored, UNPEELED pear half on each greased spot.
4. Bake at 350° (180°C) for 20-30 minutes, until the pears are oozing and a fork goes in easily.
5. Cool on the pan.
6. Serve warm with cut sides up, sprinkled with the slivered, toasted almonds.
Title: Classic Flan
Ingredients:
- 6 eggs
- 12 evaporated milk
- 12 cinnamon
- 1 1/2 sugar
- 1 1/2 water
- 3
Instructions:
1. Preheat the oven to 350 degrees.
2. Separate the sugar into 1 and 1/4 cup and 1/4 cup. Take a round, raised-edged, flat bowl and put the sugar in it. spread the sugar out so that there is a nice, thin layer of it on the bottom.
3. Put it on the stove on low heat. This will be the caramel. DO NOT STIR. The sugar must be burned but not to the point of bitterness. This is aprroximately 3-4 minutes, or when it starts turning slightly darker than the color of Clover Honey. After the caramel is done, put the bowl aside.
4. Put the eggs, the two milks, the cinnamon, and the remaining sugar into a blender, and mix on high.
5. Pour the blended mixture into the bowl with the caramel on the bottom.
6. Take a long, flat pan, with raised edges and pour the 3 cups of COLD water into it.
7. Place the bowl in the water and put it in the oven (this is to retain the moisture of the flan).
8. Bake for 30 minutes at 350.
9. Bake for 90 minutes at 200.
10. Chill for AT LEAST 1 hour.
11. cut around the putting, around the edges of the bowl, and flip!
Title: Mango Lime Sorbet
Ingredients:
- 16 unsweetened coconut milk
- 1 1/2 - 2 lime, juice and zest of
- 2
- 1
Instructions:
1. Place liquids in blender and add the mango chunks slowly, stirring as needed.
2. Add the zest, stirring well.
3. Place in freezer container and freeze, stirring a few times until it firms up.
4. It softens easily in the microwave on "soften" setting.
5. You may also substitute almond milk, soy or rice milk, or any unsweetened cow's milk/cream or yogurt. Increase sweeteners as needed.
Title: Albanian Walnut Cake With Lemon Glaze
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1/3 plain yogurt
- 1/3 buttermilk
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 cinnamon
- 1 lemon rind
- 1 walnuts
- 3/4 water
- 1 sugar
- 1 cinnamon stick
- 1/4 fresh lemon juice
- 1/4 ground allspice
- 1 ground cloves
Instructions:
1. Preheat oven to 350°F.
2. Cream together the butter and sugar until light and fluffy, and then mix in the eggs.
3. Blend the yogurt with the buttermilk.
4. Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture.
5. Stir in the lemon rind and walnuts.
6. Pour the batter into a buttered 9X13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist.
7. Make the glaze by simmering together all the ingredients, covered, for about 15 minutes.
8. Remove the cinnamon stick.
9. When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes.
10. Cut the cake into squares and serve it warm or cool.
Title: Basic Biscotti Recipe
Ingredients:
- 1/2 olive oil
- 1 sugar
- 2 eggs
- 2 vanilla
- 2 flour
- 2 baking powder
- 1 salt
Instructions:
1. Cream together oil and sugar; beat in eggs and then vanilla. Add sifted flour and remaining dry ingredients and mix well.
2. Fold in fruits or nuts or other ingredients if you are adding any.
3. Flour your hands so the dough doesn't stick to you and form 2 loaves or "flat logs" on a cookie sheet making them the width of cookie you want.
4. Bake the loaves at 375 deg. F for 15 minutes then lower temperature to 300 deg. F and bake for 30 minutes. When the loaves are nicely browned on the outside, take them out of the oven.
5. Using a bread knife, slice loaves into individual cookies about 1/2 to 3/4" thick. Place freshly cut biscotti on the cookiesheet on their side and put back into the oven for 5 minutes on each side to crisp up.
6. Yummy treat.
Title: Cut out Sugar Cookies
Ingredients:
- 1 unsalted butter
- 1 1/2 confectioners' sugar
- 1 egg
- 2 vanilla extract
- 1 all-purpose flour
- 2 1/2 baking powder
- 2 salt
- 1 parchment paper
Instructions:
1. Cream together softened butter and confectioners sugar.
2. Whisk egg and flavor extracts in a separate bowl.
3. Add the egg mixture to the butter/sugar mixture. Mix until egg is thoroughly incorporated.
4. In a separate bowl, sift together flour, baking powder, and salt.
5. Add the flour mixture, little by little, to the butter/sugar/egg mixture. You can tell the dough is ready when most of it sticks to the paddle. When touched, it has a little big, but does not stick to fingers.
6. Roll out 1/4inch thick onto parchment paper. Dust as necessary with confectioners sugar instead of flour.
7. Cut with your favorite cookie cutters, place on baking pan, and bake at 400 degrees for 7-8 minutes.
8. For high altitude, add 1/4 cup of flour and reduce sugar by 2 tablespoons bake at 415 for 4 minutes.
Title: Low Calorie Carrot Cake Cupcakes
Ingredients:
- 2 apple butter
- 1 unsweetened applesauce
- 3/4 Splenda sugar substitute
- 1/2 vanilla
- 1/2 flour
- 2 baking soda
- 2 baking powder
- 1 cinnamon
- 1 carrots
- 3 fat-free sugar-free instant vanilla pudding mix
- 3 fat free sour cream
- 1
Instructions:
1. Preheat Oven to 350.
2. In a mixing bowl, combine apple butter, applesauce, egg whites, sugar, and vanilla until smooth.
3. Slowly add flour, baking soda, baking powder, and cinnamon to the mixture.
4. Blend until all of the ingredients are moistened.
5. Lightly mix in grated carrots.
6. Pour into muffin tins.
7. Bake for 25-30 minutes.
8. Mix vanilla pudding as directed on package. Add sour cream and blend.
9. Wait until the cupcakes reach room temperature before frosting.
Title: Simplest Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 2 pumpkin pie spice
- 1 demerara sugar
- 1 dried sweetened cranberries
- 2 dried cherries
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, break up the cookie dough. Mix in the peanut butter, trying not to overwork the dough, until well blended.
3. Form the dough into 1" balls, and place them on an ungreased cookie sheet, 2" apart. Flatten each ball with the tines of a fork, pressing twice at right angles to form a cross-hatch.
4. Bake on the center rack of the oven 10-14 minutes, or until golden brown. Do not overbake.
5. Cool 5 minutes, then transfer to a rack until room temperature. Store in an airtight container at room temperature.
6. Honey-Nut Fingers: use honey-flavored peanut butter. Form each cookie into a small log, about 3" long and 1/2" square. Top each log with peanuts before baking.
7. Peanut Butter Chocolate Chip Squares: Mix in chocolate chips with peanut butter. Roll dough to about 1/4" thickness on a lightly floured surface, and cut into squares.
8. Nutty Sugar & Spice Cookies: Mix pumpkin pie spice in with the peanut butter. Form into balls and flatten with the bottom of a drinking glass. Sprinkle with demerara sugar before baking.
9. Cherry-Berry Nutters: Add dried cranberries and dried cherries to dough. Form into small mounds before baking.
Title: Red Velvet Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 unsalted butter
- 1 1/2 sugar
- 1 salt
- 2 eggs
- 3 cocoa powder
- 2 buttermilk
- 1 baking soda
- 1 white vinegar
- 1 water
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease 12 cupcake cups or line with paper liners.
3. Cream softened butter and sugar together till fluffy.
4. Add eggs and blend well.
5. In a small bowl combine cocoa and food coloring and stir. Once you have thick paste then add to mixture.
6. Sift salt and flour together into mixture.
7. Add vanilla, buttermilk, and water to mixture.
8. In separate small bowl combine vinegar and baking soda. Fold into cake mixture.
9. Pour mixture into cupcake cups.
10. Bake 15 to 20 minutes or until a wood toothpick inserted into middle of cupcake comes out clean.
11. Let cool for 10 minutes. Then turn out onto rack and let finish cooling.
12. Frost with cream cheese frosting.
Title: Julie Haggerty's Perfect Pound Cake Trifle
Ingredients:
- 10 3/4 cream sherry
- 1/2 frozen mixed berries
- 2 vanilla flavor instant pudding and pie filling mix
- 3
- 1
Instructions:
1. .Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
2. Cut each slice diagonally into triangles.
3. Place slices in bottom of 2 1/2 quart clear glass bowl.
4. Brush generously with sherry.
5. Spoon berries evenly over the slices.
6. Whisk milk and pudding mix in a large bowl until creamy and thickened.
7. Refrigerate 15 minutes until set.
8. Pour mixture over berries.
9. Refrigerate trifle 10 minutes.
10. Spread cool whip on top, and cover with plastic.
11. Refrigerate until served.
Title: Gram's Molasses Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 molasses
- 1 egg
- 2 flour
- 1 baking soda
- 1/4 salt
- 1 ground ginger
- 1 cinnamon
- 1/8 ground cloves
Instructions:
1. Oven at 350ºF.
2. Cream butter and sugar.
3. Add molasses and egg, combine.
4. Combine flour and rest of dry ingredients and gradually add to wet ingredients.
5. Chill dough for 1 hour.
6. Divide dough in half and keep half of dough in fridge.
7. Roll out dough to 1/4" and cut shapes.
8. Bake.
9. You could frost them if you wish.
Title: Strawberries to Die for - With Cointreau Sauce
Ingredients:
- 2 strawberries
- 1 1/2 Splenda sugar substitute
- 1 Cointreau liqueur
- 1 ice cream
Instructions:
1. Wash and hull the strawberries. Pick out the over ripe or very ripe ones.
2. Cut strawberries in half and sprinkle the Splenda.
3. To make the sauce, roughly chop the remaining strawberries in a blender and blend for about 15 seconds, tossing in the Contreau and 1/2 tbpn of the Splenda. Chill and serve with the choice of light cream or ice cream.
Title: Sweet Potato and Apple Casserole
Ingredients:
- 3 apples
- 1/4 rum
- 6 sweet potatoes
- 2 butter
- 1/2 ground allspice
- 1/8 ground cinnamon
- 1/8 dark brown sugar
- 1/4
Instructions:
1. Preheat the oven to 350 degrees.
2. Boil the potatoes until they are tender and remove skins and cut into slices.
3. Peel the apples and remove the core and slice into rings.
4. In a greased 9 x 6 inch baking dish alternate the potatoes and apples.
5. Mix together the orange juice, sugar, cinnamon allspice and rum and l tablespoon melted butter and pour over the potatoes and apples.
6. Bake the Sweet Potato and Apple Casserole for 30 minutes or until brown and liquid is absorbed.
Title: Peach Raspberry Strudel
Ingredients:
- 1/2 oatmeal
- 3/4 light brown sugar
- 1/2 granulated sugar
- 1/4 cinnamon
- 2 fresh raspberry
- 3 vanilla extract
- 1/2 phyllo dough
- 1/2 butter
- 6
Instructions:
1. Preheat oven to 375ºF.
2. Chop the almonds in a food processor.
3. Add the oatmeal and process until the texture resembles coarse cornmeal.
4. Add sugars and 1 teaspoon of the cinnamon.
5. Process just combine the ingredients.
6. Set aside.
7. Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.
8. Place one sheet of phyllo on a clean counter.
9. Brush lightly with melted butter to cover the entire sheet.
10. Top with a second sheet of phyllo and brush with melted butter.
11. Sprinkle about one-fifth of the pecan mixture generously over the top.
12. Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used.
13. Sprinkle the remaining pecan mixture over the top of the filo dough.
14. Spread the fruit mixture in a log down one of the long sides of the phyllo sheets, leaving a 1-inch border on each end.
15. Starting with the long end, roll the phyllo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.
16. Cut a piece of baking parchment big enough to fit the strudel.
17. Place the strudel seam side down on a baking pan lined with the parchment.
18. Brush the tops and sides of strudel with remaining melted butter.
19. Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked.
20. Bake in a preheated 375ºF oven for 25 to 30 minutes.
21. Serve warm or cold, dusted with powdered sugar and topped with ice cream or whipped cream.
Title: Cranberry and Apple Crumble
Ingredients:
- 1/2 all-purpose flour
- 1/4 granulated sugar
- 1/4 brown sugar
- 1/3 butter
- 6 tart apples
- 1 fresh cranberries
- 1/3 granulated sugar
- 2 cornstarch
- 1
Instructions:
1. Preheat oven to 375F.
2. Combine flour, 1/4 cup granulated sugar, brown sugar, and butter in food processor.
3. Pulse 10 times or until mixture resembles coarse meal.
4. Combine apple and cranberries in a large bowl.
5. Combine juice and remaining ingredients.
6. Pour juice mixture over the apples/cranberries and toss well.
7. Spoon apple/cranberry mixture into a 2 quart baking dish and then sprinkle with flour mixture.
8. Bake for 40 minutes or until bubbly and golden brown.
9. Serve warm.
Title: Grand Peres aux Bleuets (Blueberry Dumplings)
Ingredients:
- 2 fresh blueberries
- 1/3 frozen blueberries
- 1 sugar
- 1/2 dried ginger
- 1 water
- 1/4 all-purpose flour
- 1/3 salt
- 1/3 milk
- 1 brown sugar
- 1 1/2 cinnamon
- 1 baking powder
- butter
Instructions:
1. In a large deep saucepan, boil blueberries, sugar, ginger and water for 5 minutes.
2. In a medium bowl, mix flour, brown sugar, cinnamon and baking powder; mix in butter with fingers or pastry blender.
3. Add milk and stir until a uniform batter is formed.
4. To prepare dough in a food processor: place flour, brown sugar, cinnamon and baking powder into bowl of food processor and mix for a few seconds; add butter and pulse a few times to blend; add milk while machine is running and stop the motor as soon as dough shapes into a ball around knife blade.
5. Use a tablespoon to drop batter on top of blueberry sauce, cover, and simmer 25 minutes or until a toothpick inserted in dumplings comes out clean.
Title: Linzer Tarts
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 cake flour
- 2
- 1
Instructions:
1. For the Dough: cream softened butter with powdered sugar until well blended.
2. Add the orange extract to the butter mixture and stir well to incorporate.
3. Stir in the sifted flour one cup at a time, mixing well.
4. Chill dough 2 or more hours before rolling.
5. Fill with raspberry or apricot preserves or a mixture of the two.
6. Preheat oven to 350°F.
7. Roll out dough on lightly floured board with floured rolling pin until about 1/4 inch thick.
8. Cut with 2 inch round cutter (scalloped cutter is nice) and place on ungreased baking sheet.
9. Cut out small center circle with 1 inch or smaller cutter in 1/2 of the cookies.
10. (Reroll scraps as you go).
11. Bake at 350°F for about 12 minutes, until pale golden and edges are starting to brown.
12. Cool completely on a wire rack at least 1/2 hour.
13. Place all the tops (with the inner circles cut out) close together on a sheet of waxed paper.
14. Dust sifted powdered sugar thickly over the tops.
15. Place the bottoms on another sheet of waxed paper.
16. Spread 2 teaspoons preserves very carefully on each bottom cookie.
17. Spread evenly leaving 1/4 inch rim without preserves around the edge.
18. Spread the preserves without picking up the cookie; use a flat knife and work right on the waxed paper covered surface.
19. Top each preserve covered bottom cookie with a sugared top cookie, lightly holding it at the edges.
20. Carefully transfer to a serving plate.
21. Do not try to stack or store these very long.
22. The basic cookies could be packed and frozen, but the assembled cookies should be made the day they are to be served.
23. PS the original recipe gave the above warning about stacking and storing, but I have made them at Christmas and stacked them between sheets of waxed paper in a tin with no problem.
Title: Mixed Fruit & Vegetable Salad
Ingredients:
- 1 apple
- 1 cantaloupe
- 1/2 English cucumber
- 2 bell peppers
- 1 orange
- 1 lime
- cinnamon
Instructions:
1. Cut the apple, cantaloupe, cucumber and peppers into a small neat dice.
2. Zest the orange, then slice off the skin. Cut the flesh into a small neat dice.
3. Discard the skin, save the zest and the orange flesh.
4. Discard the lime after zesting and juicing.
5. Stir the orange zest, orange flesh, lime zest and lime juice, basil strips and remaining ingredients into the fruit and vegatable mixture. ( At this point you are combining all ingredients).
6. Transfer to a serving bowl, garnish with additional cinnamon and basil.
Title: Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 1/4 all-purpose flour
- 1 baking soda
- 1 vanilla extract
- 1/2 salt
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1 sweet potatoes
- 1/3 buttermilk
- 1/2 pecans
- 1/2 butter
- 3/4 light brown sugar
- 1 heavy cream
- 1/2 instant coffee granules
- vanilla ice cream
- heavy cream
Instructions:
1. Beat butter and sugar at medium speed with an electric mixer until smooth.
2. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour and baking soda.
4. Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
5. Add remaining half of flour mixture, and beat until blended.
6. Add vanilla and next 5 ingredients, beating at medium speed until smooth.
7. Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
8. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan on a wire rack 5 minutes.
10. Remove warm cakes from pan, and sprinkle with toasted pecans.
11. Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
12. Serve with vanilla ice cream or ice-cold heavy cream, if desired.
13. *Caramel-Pecan Sauce:.
14. Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
15. Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
16. Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.
Title: Sour Cream Rhubarb Pie
Ingredients:
- 4 rhubarb
- 1/3 flour
- 1 white sugar
- 1 sour cream
- 1/2 flour
- 1/2 brown sugar
- 1/4 butter
Instructions:
1. Mix together pie filling, Pour into 1- 10 inch unbaked pie shell.
2. Mix topping ingredients and put on top of rhubarb.
3. Bake at 450F for 15 minute.
4. Then at 350F for 45 to 60 minute.
5. Or until fruit is tender and filling is set.
6. Cool.
Title: Frozen Blueberries, Rice Milk, and Honey
Ingredients:
- 1/2 frozen blueberries
- 1/2 honey
- 1
Instructions:
1. Place frozen blueberries is a bowl.
2. Add rice milk.
3. Add honey.