lumicero/recipes-ing2inst huggingface dataset:
Title: Super-Moist Diabetic Spiced Carrot Cake
Ingredients:
- 3/4 whole wheat flour
- 2 whole wheat flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/4 allspice
- 2 egg substitute
- 1/4 Splenda sugar substitute
- 2 sugar-free maple syrup
- 1/2 pure vanilla extract
- 1 unsweetened applesauce
- 7 carrots
- 2 1/4 walnuts
- 1/3
Instructions:
1. Preheat oven to 350° F.
2. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
3. Set aside.
4. In small bowl whisk together egg whites and eggbeaters.
5. Set aside.
6. In large bowl beat SPLENDA® Granular, maple syrup, vanilla, and applesauce.
7. Mix in egg mixture, stir until well mixed.
8. Stir in flour mixture, then carrots and walnuts (if using).
9. Pour into greased 8 cup loaf pan (an 8x8 will do) and bake for 40-45 minutes, or until toothpick inserted comes out clean.
10. Allow to cool, ice if desired.
Title: Healthier Dairy-Free Low-Fat Brownies
Ingredients:
- 3/4 sugar
- 1 1/2 eggs
- 4 self-raising flour
- 1 salt
- 1 vanilla essence
- 1 canola oil
- 5 chocolate chips
Instructions:
1. Preheat oven to 180°C.
2. Lightly grease a lamington tin, or 2 square cake tins.
3. Mix all of the ingredients together in a large bowl.
4. Place in oven for 20-30 minutes or until coming apart at sides.
5. Sift icing sugar on top to serve.
Title: Classic Tiramisu
Ingredients:
- 2 water
- 2 1/2 sugar
- 1/4 instant espresso powder
- 5 brandy
- 1/4 vanilla
- 2 mascarpone
- 7 3/4 - 8 cream cheese
- 3 powdered sugar
- 1
- 2
Instructions:
1. *If unavailable, substitute 8 ounces cream cheese, blended with 1/4
2. cup whipping cream and 2 1/2 tablespoons sour cream.
3. Layer biscuits in the bottom of a 13X9X2" Pyrex dish.
4. Dissolve sugar and espresso powder in water.
5. Add brandy and vanilla.
6. Pour 1 cup over biscuits.
7. Beat cheese and 2 tablespoons powdered sugar until creamy.
8. Beat whipping cream in another bowl using clean beaters until peaks form.
9. Gently fold into cheese mixture, half at a time. Spread evenly
Title: Grilled (Baked) Apples
Ingredients:
- 1 granny smith apple
- 1 brown sugar
- 1/4 ground cinnamon
Instructions:
1. Fill the core of the apple with brown sugar and cinnamon.
2. Wrap the apple in a large piece of heavy duty foil, twisting the extra foil into a tail for a handle.
3. Place the apple in the coals of a campfire or barbecue and let cook 5 to 10 minutes, until softened.
4. Remove and unwrap, being careful of the hot sugar.
Title: Smucker's Thumbprint Cookies
Ingredients:
- 1 butter
- 1/4 sugar
- 1 vanilla extract
- 2 flour
- 1/2 salt
- 1/2
Instructions:
1. Cream butter& sugar, stir in vanilla.
2. Mix in flour and salt.
3. Chill dough 2 hours (I never do this).
4. Shape rounded teaspoons of dough into balls.
5. Place on ungreased cookie sheet,flatten shighlty.
6. Indent centers and fill with jam.
7. Bake at 375 for about 12 minutes.
8. Watch the bottoms as they are alot like shortbread cookies and the bottoms get brown quickly.
Title: Diabetic Friendly Pear Puffy Pastry
Ingredients:
- 4 Splenda granular
- 3 -4 pears
- 1 frozen puff pastry shells
- 1/4 cardamom
- 1/2 lemon juice
- 1 cinnamon
Instructions:
1. bake puff pastry according to box.
2. peel and cut up pears into chunks.
3. in a medium saucepan add pears, lemon juice, and cardamon and sprinkle of cinnamon and cook on medium heat until it mashes easily with a potato masher. It usually takes about 10-12 minutes.
4. When the Puff pastry is done remove it from the oven and let cool about 5 minute Then remove the tops with a knife and spoon the pear compote into the shell, and place the top back on.
5. *I have done this with squares as well but it works more like a turnover. I personally think the shells are much easier to work with.
6. Everyone I've made this for loves it! You can play with the ingredients to taste because not everyone wants as much cardamon in it as I do.
Title: Winter-Spiced Banana and Pecan Stuffed Apples
Ingredients:
- 3 apples
- 120 bananas
- 30 pecans
- 25 cinnamon
- 1/2 nutmeg
- 1/2 ground cloves
- 1/2 green cardamoms
- 1/2 water
- 15
- 60
Instructions:
1. Pre-heat the oven to 175C/350°F.
2. Cut the tops of apples off and scoop out the flesh from the centre. Keep apples submerged in acidulated water (bowl of water plus about a tablespoon of lemon juice or apple cider vinegar) to keep them from oxidising.
3. Roughly chop the scooped out apple flesh.
4. In a bowl, toss chopped apples, bananas, pecans, coconut sugar, coconut oil and the spices.
5. Stuff the apples with the mixture and sprinkle some coconut sugar on top.
6. Arrange apples upright in an oven safe dish. Pour about a 60ml/2fl oz of water into the dish.
7. Bake for 30 minutes.
Title: Mandarin Fruit Salad
Ingredients:
- 2 mandarin oranges
- 1 pineapple chunks
- 1 firm bananas
- 3 fresh strawberries
- 2
Instructions:
1. In a very large bowl, combine all ingredients.
2. Cover and refrigerate for 2 hours or until chilled.
Title: Mocha Creams with Raspberries
Ingredients:
- 1 1/3 heavy cream
- 2 granulated sugar
- 2 raspberries
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Heat cream to steaming in a small pan.
3. Stir in espresso powder, chocolate, and sugar.
4. Whisk in egg yolks.
5. Pour the mixture into pudding cups; this makes enough for 4 small or 2 large creams.
6. Place the cups in a larger pan.
7. Add hot water to the pan; the water should be about halfway up the pudding cups.
8. Cover the pan with tin foil.
9. Bake for 30 minutes.
10. Remove from oven and refrigerate until set.
11. Just before serving, top with raspberries and whipped cream.
Title: Mexican Hot Chocolate Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 cocoa powder
- 1/4 baking soda
- 1/4 salt
- 1/2 light brown sugar
- 1/2 granulated sugar
- 6 butter
- 1/2 ground cinnamon
- 1 cayenne pepper
- 1 black pepper
- 1 vanilla extract
- 1
- 1/2
- 1/4
Instructions:
1. Mix flour, cocoa, and baking soda until well combined. Set aside.
2. Mix sugars by hand until all lumps are gone. Set aside.
3. In a mixer or with a hand mixer, whip butter until creamy.
4. Add sugar mixture, cinnamon, peppers, and vanilla to butter, and mix on high for one minute.
5. Add egg white and mix until smooth.
6. On low, add flour mixture until just combined. Do not over mix.
7. Turn dough onto a sheet of waxed paper. Gently form a log about 10 inches long, roll in waxed paper, and chill in the fridge until needed (or at least 45 minutes).
8. Place oven racks in upper and lower third of the oven. Preheat oven to 350.
9. Line a baking sheet with waxed paper.
10. Slice cookies into 1/4 inch thick rounds with a sharp knife.
11. Place on cookie sheet about an inch apart.
12. Place cookies on lower rack and let them cook for 5 minutes.
13. Move cookies to the top rack and turn the pan so that cookies that were facing the front are now facing the back. Cook another 5-6 minutes.
14. Remove from the oven and let cool on a cookie rack.
15. Once the cookies cool, top them with a thin layer of duche de leche and sprinkle with sliced or slivered almonds.
Title: Brownie Pudding
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 2 baking powder
- 2 salt
- 1/2 milk
- 1/2 vanilla
- 2 walnuts
- 1 brown sugar
- 1/2 hot water
- 3/4
- 1/4
- 1 3/4
Instructions:
1. Sift together first five (5) ingredients; add milk, oil, and vanilla; mix till smooth.
2. Stir in nuts.
3. Pour into greased 8 X 8 X 2-inch baking pan.
4. Combine remaining ingredients; pour over batter.
5. Bake at 350 deg.
6. F about 40 minutes.
Title: Apples, No Pie, a La Mode
Ingredients:
- 3 butter
- 1 fresh ginger
- 3 golden delicious apples
- 2 lemon juice
- 3 brown sugar
- 1 ground cinnamon
- 1/4 nutmeg
- 1 vanilla ice cream
Instructions:
1. Heat a skillet over medium to medium-high heat.
2. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes.
3. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes.
4. Spoon apples into dessert dishes and top with ice cream and whipped cream.
5. Garnish whipped cream with a pinch more cinnamon or nutmeg.
Title: Date and Banana Squares
Ingredients:
- 250 butter
- 200 sugar
- 2 eggs
- 500 flour
- 1 salt
- 10 baking powder
- 4 bananas
- 250 dates
- 15 butter
- 5 cinnamon
- 30 sugar
Instructions:
1. Preheat oven to 180°C.
2. Cream butter and sugar together until light and fluffy.
3. Beat the eggs in one at a time.
4. Add the flour, salt and baking powder and mix well.
5. Place half the mixture onto a greased 9 x 13 baking dish.
6. Cover the dough with banana slices and chopped date pieces.
7. Place the remaining dough over as a topping.
8. Bake for 30-35 minutes until golden brown.
9. Remove from oven.
10. Brush the melted butter over the top while still hot.
11. Mix cinnamon and sugar and sprinkle over the top.
12. Cut into squares and cool on wire rack.
Title: Apple Dumplings With Cinnamon Syrup
Ingredients:
- 3 flour
- 1 1/2 salt
- 1 shortening
- 6 water
- 6 apples
- 1 1/2 cinnamon
- 1/2 sugar
- 1 sugar
- 4 butter
- 1/2 cinnamon
- 2 water
Instructions:
1. Mix flour and salt. Cut in shortening until mixture is crumbly. Add enough water to make dough. Divide dough into 6 equal parts. Keep covered while making filling.
2. Peel and slice apples. Sprinkle with cinnamon and sugar. Set aside.
3. Put syrup ingredients in medium saucepan. Boil for 3 minutes.
4. Roll each pastry piece into a circle. Place apples in center of each circle. Wet edges of pastry and bring up edges around the apples. Pinch to seal.
5. Place dumplings in a 9x12 baking dish. Pour syrup over the top of dumplings.
6. Bake at 425° about 5 minutes or until crust just starts to brown. Reduce temperature to 350° and bake 30 minutes or until crust is golden brown.
Title: Pumpkin Cake With Caramel-Cream Cheese Frosting
Ingredients:
- 1 sugar
- 1/2 water
- 1/2 vanilla bean
- 3/4 unsalted butter
- 2 heavy cream
- 1 cream cheese
- 2 flour
- 2 1/4 baking powder
- 1 salt
- 1 cinnamon
- 1 ground ginger
- 3/4 baking soda
- 1/2 nutmeg
- 1/4 ground cloves
- 1 1/4 light brown sugar
- 4 eggs
- 3/4 pumpkin puree
- 1
- 1/2
Instructions:
1. Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean and seeds.
2. Cook over high heat, stirring, until the sugar is dissolved.
3. Using a wet pastry brush, wash down any crystals from the side of the pan.
4. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes.
5. Remove from the heat and immediately stir in the butter and heavy cream. (Don’t worry if the butter separates.)
6. Discard the vanilla bean.
7. Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes.
8. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky.
9. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
10. Meanwhile, make the cake: Preheat the oven to 350°.
11. Butter and flour two 8-inch round cake pans.
12. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
13. In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes.
14. Beat in the oil, then beat in the pumpkin puree.
15. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
16. Pour the batter into the prepared pans and smooth the tops.
17. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
18. Let the cakes cool on a rack for 20 minutes.
19. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
20. Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting.
21. Top with the second layer and frost the top and side.
22. Refrigerate the cake for 2 hours before serving.
23. Serve cold or at room temperature.
Title: Old Fashioned Caramel Popcorn
Ingredients:
- 1 1/3 butter
- 3 brown sugar
- 2/3 corn syrup
- 1 1/2 vanilla
- 1 baking soda
- 2
Instructions:
1. In a saucepan mix butter brown sugar, corn syrup and vanilla and bring to a boil.
2. Boil for 5 to 6 minutes stirring occasionally.
3. Remove from the heat and stir in the baking soda until the mixture has puffed up.
4. Allow 1 minute to rest.
5. Placed popped popcorn in a large baking dish.
6. (I use my very large turkey roasting pan without the lid.) Pour mixture over popcorn and stir until well coated.
7. Bake at 300 degrees for 10 minutes.
8. Stir well to make sure the bottom doesn't burn, Bake for another 10 minutes.
9. Pour onto a large surface to cool.
10. (I cut a green garbage bag in half and cover my dining room table with it before pouring out the popcorn onto it. It saves on clean up.) Break apart to serve.
Title: Cheddar Cheese Apple Crisp
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1/4 baking powder
- 1 1/2 salt
- 1/2 medium cheddar
- 1 1/2 butter
- 1/3 milk
- 1/4
Instructions:
1. Spoon the apple filling into a shallow baking dish (1 qt. size works well).
2. Combine the flour, sugar, baking powder, salt and cheese in a bowl.
3. Add the melted butter and milk.
4. Stir to blend.
5. Spoon the"dough"over the filling.
6. Bake at 375F for about 30 minutes or until golden brown.
7. This will make 6 servings.
8. But because it is so good, I usually double the recipe!
Title: Double Chocolate-Peppermint Crunch Cookies
Ingredients:
- 2 1/2 bittersweet chocolate chips
- 1 1/2 flour
- 1/4 baking powder
- 1 instant espresso powder
- 1 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1 vanilla extract
- 1 eggs
- 1
- 2
- 4
Instructions:
1. Preheat oven to 375°F Line 2 large rimmed baking sheets with parchment paper.
2. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
3. Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy.
4. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl.
5. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips.
6. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
7. Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
8. Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes.
Title: Apple Crumble
Ingredients:
- 6 apples
- 1/2 unsweetened applesauce
- 3/4 rolled oats
- 3 toasted wheat germ
- 3 light brown sugar
- 1 cinnamon
- 1 canola oil
- 1 butter
Instructions:
1. Preheat oven to 350F.
2. Coat a 12 x 8 inch baking dish with non-stick cooking spray.
3. Cut apples in half lengthwise.
4. Remove the cores and stems and discard.
5. Cut the apples into thin slices.
6. Place the apples and applesauce in the prepared baking dish.
7. Toss to coat the apples evenly with the applesauce.
8. Spread out evenly in the baking dish.
9. In a small bowl, mix the oats, brown sugar, wheat germ and cinnamon.
10. Drizzle with the oil.
11. Add the butter.
12. Mix with your fingers to work the oil and butter into the dry ingredients.
13. Sprinkle the oat mixture evenly over the apples.
14. Bake for 30 to 35 minutes, or until topping is golden and apples are bubbling.
15. Serve warm.
Title: Chewy Coconut-Macadamia Nut Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 1 vanilla
- 2 eggs
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1 old fashioned oats
- 1/2
Instructions:
1. Heat oven to 375. In large bowl, combine butter, sugar and brown sugar; beat until light and fluffy. Add vanilla and eggs; beat until smooth.
2. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cinnamon and salt; mix well.
3. Add oats, coconut and nuts; blend well.
4. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
5. Bake at 375 for 8 to 10 minutes or until golden brown.
6. Cool 2 minutes. Remove from cookie sheets.
Title: Easy Fruit Salad
Ingredients:
- 12 Cool Whip Lite
- 3 red seedless grapes
- 1 fuji apple
- 7 strawberries
- 1/2 pecans
Instructions:
1. Put the light whip cream in a large bowl.
2. Chop the apple and strawaberrie. The size of the chop varies. Chop them a little smaller than the grapes.
3. Combine grapes to whip cream. Then combine other fruits and nuts.
Title: Chocolate Chunk Cookies (Icebox Cookies)
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 3/4 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1/3 light brown sugar
- 1/2 vanilla extract
- 1 egg
- 1
Instructions:
1. Sift together the flour, baking soda, and salt.
2. In the bowl of an electric mixer, cream the butter and sugars on medium speed with the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about five minutes.
3. Combine the eggs and vanilla. Add to the butter-sugar mixture and blend until fully incorporated, scraping down the bowl as needed. On low speed, mix in the sifted dry ingredients and the chocolate chunks until just incorporated.
4. Shape the dough into one sixteen-inch log on a piece of waxed or parchment paper, wrap tightly in plastic wrap, and refrigerate or freeze until firm enough to slice into sixteen pieces. (Dough can alternatively be scaled into two-tablespoon portions and baked immediately.).
5. Arrange the cookies on the parchment-lined baking sheets in even rows.
6. Bake at 375ËšF until golden brown around the edges, about twelve to fourteen minutes. Cool completely on cookie sheets.
Title: Tropical Fruit Dip
Ingredients:
- 16 cottage cheese
- 1/4 lemon yogurt
- 3 -4 honey
- 1 flaked coconut
- 2
Instructions:
1. Place cottage cheese and yogurt in a blender.
2. Cover and process until smooth.
3. Stir in honey and orange peel.
4. Pour into a serving dish.
5. Cover and refrigerate 1 hour.
6. Sprinkle with coconut.
7. Serve with fruit.
Title: Gingerbread
Ingredients:
- 4 butter
- 3/4 sugar
- 2 eggs
- 1 golden syrup
- 1 milk
- 3 1/2 flour
- 2 ginger
- 2 cinnamon
- 1 1/2 baking soda
- 1/2 water
Instructions:
1. Cream butter and sugar until light coloured.
2. Add eggs and beat again.
3. Heat golden syrup until thin, remove from heat and add milk. Stir together.
4. Sift together flour, ginger and cinnamon, and add them alternately with the liquid, to the creamed mixture.
5. Dissolve baking soda in water and add, stir well.
6. Bake in two lined loaf tins 160C for 1 1/4 hours.
Title: Delicious Bananas Foster a La Mode
Ingredients:
- 1/4 butter
- 1 brown sugar
- 1/2 cinnamon
- 4 bananas
- 1/4 dark rum
- 1/4 vanilla ice cream
- 4
Instructions:
1. In a large skillet, over low heat, combine butter, sugar and cinnamon, stirring until sugar dissolves.
2. Add bananas, stirring gently until bananas begin to soften and brown.
3. Carefully add rum and liqueur, cooking until rum is hot.
4. Tip pan slightly and ignite rum.
5. When flames subside, remove bananas from pan and serve 4 pieces of banana with 1 scoop of ice cream Generously spoon warm sauce over top and serve immediately.
Title: Oh so Simple and Healthy Strawberry Shortcake
Ingredients:
- 1/2 fresh strawberries
- 5 vanilla yogurt
- 1
Instructions:
1. Place a shortcake in a bowl.
2. Drizzle some yogurt on top
3. Cover with chopped fresh strawberries.
4. Mix gently and garnish with whole strawberries.
Title: Peanut Butter Cookies - 3 Ingredients!
Ingredients:
- 2 sugar
- 1 3/4 peanut butter
- 2 eggs
Instructions:
1. Set oven to 350.
2. Stir ingredients until smooth.
3. Roll into balls then press down w/ fork & then press again in opposite direction, to make criss-cross pattern.
4. Bake approximately 12 minutes, then let cool on tray 1-2 minutes before moving to cooling rack.
Title: Chocolate Cherry Dump It Cake
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 margarine
- 3/4 flaked coconut
- 1/2 - 3/4
Instructions:
1. Preheat oven to 350 degrees F.
2. In lightly greased 9 X 12 baking pan, spread pineapple; top with pie filling.
3. Sprinkle dry cake mix over this.
4. Slice margarine into 12 slices and dot over top.
5. Cover all with coconut.
6. Bake 1 hour or until cooked through.
7. Serve with ice cream or whipped cream if desired.
Title: Peanut Butter Pie
Ingredients:
- 8 cream cheese
- 1/2 creamy peanut butter
- 1/2 milk
- 1 powdered sugar
- 60 Cool Whip
- 1
Instructions:
1. Blend cream cheese, peanut butter, milk and powdered sugar together until there is no more lumps.
2. Put filling into prepared graham cracker pie crust. Place in fridge until set.
3. Spread tub of cool whip on top. And shave Hershey bar over top of pie.
4. Refrigerate until ready to serve.
5. Serving size will depend on how big you slice your pieces.
Title: Chocolate Pistachio Biscotti
Ingredients:
- 1/3 unsalted butter
- 1 granulated sugar
- 3 eggs
- 2 pure vanilla extract
- 2 3/4 all-purpose flour
- 1/3 baking powder
- 2 1/2 ground cinnamon
- 1/2 pistachios
- 1 dried cranberries
- 3/4 granulated sugar
- 3/4
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, cream the butter & the 1 cup of sugar until light & fluffy.
3. Add eggs, one at a time, beating well after each addition, then add the vanilla, beating well to incorporate the extract.
4. In another bowl, whisk together the flour, cocoa, baking powder & cinnamon, then add it to the creamed mixture & mix well.
5. Stir the chips, nuts & cranberries into the sticky creamed mixture, then divide the dough into 4 equal portions.
6. On each of 2 ungreased baking sheets, shape 2 portions into rectangles 10-inches long by 2 1/2-inches wide.
7. Sprinkle the 4 rectangles with the 1 tablespoon of sugar.
8. Bake for 20 to 25 minutes or until set, then carefully remove the rectangles to wire racks & let cool for 5 minutes.
9. Transfer the rectangles to a cutting board & cut each of them into 10 slices, placing the pieces cut side down on the baking sheets.
10. Bake from 5 to 7 minutes on each side or until lightly browned, then remove to wire racks to cool completely before storing in an airtight container.
Title: Custard Squares
Ingredients:
- 2 flour
- 2 coconut
- 1 butter
- 1/2 sugar
- 2 boiling water
- 1 sugar
- 4 coconut
- water
Instructions:
1. Rub together all bottom layer ingredients.
2. Bake in 13x9 ungreased pan for 20 minutes at 350°.
3. Combine 2 cups water and sugar and bring to a boil.
4. Mix together 4 tbsp custard powder and small amount of cool water (just to moisten) in a glass.
5. Once this is mixed add it to the boiling water stirring constantly until thick.
6. Spread over bottom mixture and sprinkle with coconut.
7. Let cool; cut in squares.
Title: Apple Cake
Ingredients:
- 1 eggs
- 3 sugar
- 1 3/4 vanilla
- 2 flour
- 2 baking soda
- 1 salt
- 1 cinnamon
- 2 apples
- 2
- 1
Instructions:
1. Mix the oil, eggs, sugar and vanilla.
2. Add the flour, soda, salt and cinnamon.
3. This will be a very stiff batter.
4. Stir in the apples and nuts.
5. Pour into a greased and floured 9 x 13 pan.
6. Bake at 325 degrees Fahrenheit for 1 hour.
Title: Bea's Banana Muffins
Ingredients:
- 3 bananas
- 1 flour
- 1/2 sugar
- 1/2 mayonnaise
- 1 baking soda
Instructions:
1. Combine all ingredients together.
2. Spoon into lined muffin tin.
3. Bake at 350 degrees for 25 to 30 minutes, until top springs back.
4. Let cool and serve.