lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Pie Slice
Ingredients:
- 2 1/2 flour
- 1/2 butter
- 1/2 margarine
- 1 salt
- 1 sugar
- 1 egg
- 1 vinegar
- 6 -8 milk
- 1 apples
- 2 sugar
- 1 flour
- 1/2 cinnamon
- 1/4 nutmeg
- 1 clove
- 2 ginger
- 1 butter
- 1/2 icing sugar
- 1 vanilla
- water
Instructions:
1. Pastry: Mix dry ingredients together.
2. blend in crisco and butter with pastry blender. This step can be done in the food processor as well.
3. mix wet ingredients and pour over blended dry mixture.
4. Mix with fork then using hands mix up as a pie crust.
5. Place in fridge to set for 20-30 minutes.
6. Roll out half the pastry and place in a 10"x14" cookie sheet bringing pastry up the sides.
7. brush with some of the egg white.
8. Filling: Mix sugar, flour and spices and sprinkle over apples and mix.
9. pour apple mixture over pastry.
10. Dot with butter.
11. Roll out second half of dough and place on top of apples.
12. Moisten edges and pinch together.
13. Brush egg white over the top crust.
14. Sprinkle lightly with sugar.
15. Using a fork prick the pastry top. ( I use a knife cutting in short openings .).
16. Bake at 375F for about 45 minutes and top is golden browned. ( I use an air bake pan so pans and ovens may vary).
17. The glaze is optional. when cooled drizzle with glaze.
18. NOTE: spices can be decreased or changed to personal preference.
Title: Chocolate Wafer, Orange & Raspberry - Cream Cake
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 egg
- 1 vanilla
- 2 cocoa powder
- 1/2 salt
- 1/8 heavy cream
- 3 granulated sugar
- 1/4 fresh raspberries
- 2 powdered sugar
- 2
- 1/8
Instructions:
1. Preheat oven to 375 degrees.
2. Line two rimless baking sheets with parchment paper and set aside until needed.
3. Chocolate Wafers.
4. Beat butter with icing sugar until fluffy.
5. Next add the egg and vanilla, mix well.
6. In a separate bowl, sift together the flour, cocoa powder and salt.
7. Stir into butter mixture in two additions to form smooth soft dough.
8. Divide dough in half and shape each into 8-inch log and wrap in plastic wrap and chill for 3 - 4 hours. (until firm enough to slice,).
9. Cut into thin slices, about 1/8-inch thick.
10. Place cookie slices, 1 inch apart, on prepared baking sheets.
11. Bake in top and bottom thirds of 375°F oven.
12. Switch and rotate pans halfway through baking, until wafers are just firm to the touch and slightly darkened, about 9 minutes.
13. Let cool for 2 minutes on pan, then transfer wafers to rack and let cool completely.
14. In a small bowl, whip together heavy cream, granulated sugar and orange rind and Grand Marnia.
15. Divide wafers into 5 batches. Arrange 1 batch in single layer on flat glass cake pan. Break wafers into smaller pieces to fill in gaps as necessary.
16. Then cover the wafers with one-sixth of the whipped-cream mixture.
17. Add second layer of wafers and cream then place half of the raspberries over the cream.
18. Repeat with 2 more layers of cream and wafers.
19. Lastly, cover the top of the cake with the remaining cream mixture.
20. Loosely drape with plastic wrap and refrigerate for 6 hours.
21. When ready to serve garnish with the remaining raspberries and sprinkle with a light dusting of powdered sugar.
Title: Light Vegan Chocolate Banana Cake
Ingredients:
- 2 1/2 flour
- 2 water
- 1 sugar
- 1 banana
- 1 baking powder
- 1 vanilla extract
- 2 apple cider vinegar
- 1/2 cocoa powder
- 1/2 salt
- 1/4
Instructions:
1. First of all you can make this recipe as it is by that I mean combine these ingredients in 1 bowl or you can make 2 separate batches one with chocolate, one with banana and mix to get this colour difference in the cake.
2. Even if you decide to make this recipe in just 1 bowl or 2 bowls, it's quite simple.
3. Preheat the oven to 350 degrees, 15 minutes prior to baking.
4. Sift the flour, cocoa powder in the bowl then add the rest of the dry ingredients and mix.
5. Add the liquid ingredients, mashed banana and fold.
6. You can use any kind of bowl to bake it, depending on what you're looking for. If you want a thick layer of cake, use a smaller bowl if you want a think cake like I did, use a bigger one, totally up to you.
7. Cook the cake until the toothpick comes out clear mine took around 25 minutes, depending on your bowl's size this will change.
8. Then let it cool down then cut it into sizes, Pour some powdered sugar on top, and you are done.
9. You can add nuts or white/dark chocolate chips or whatever basically to this recipe and add more sugar if you want a sweeter cake, totally up to you. But I prefer it this way, I'm not a fan of really sweet desserts so -- You can remove the banana and make it a chocolate cake as well but if you're going to do that double the amount of the cocoa powder.
10. Enjoy!
Title: Lebanon County Peach Cake
Ingredients:
- 2 flour
- 2 sugar
- 3 baking powder
- 1/2 salt
- 1/4 butter
- 1 egg
- 1 milk
- 1/4 cinnamon
- 1 1/2 - 2 sugar
- 1/2
Instructions:
1. Preheat oven to 350F and lightly grease a 13x9 inch pan.
2. Sift first four ingredients together very well.
3. Cut in the butter; add egg and milk, which have been mixed together.
4. Mix thoroughly.
5. Pour into prepared pan; cover with peach halves.
6. Mix cinnamon and sugar together; sprinkle evenly over peaches.
7. Bake for 35 minutes or until cake tests done.
Title: Summer Berry Grunt
Ingredients:
- 1 fresh raspberry
- 1 fresh blackberries
- 1/2 water
- 1 triple sec
- 1/3 Cointreau liqueur
- 2 all-purpose flour
- 1 1/4 baking powder
- 1 1/4 salt
- 1/4 nonfat milk
- 1/2 vanilla extract
- 1
Instructions:
1. In a large skillet, combine the berries, water and 1/3 cup vanilla sugar. Set the skillet over medium-high heat and bring it to a simmer.
2. While the berries are cooking, combine flour, baking powder, salt and remaining sugar in a medium bowl. Mix with a fork to combine.
3. In a separate bowl, whisk together milk and vanilla and add to dry ingredients. Mix together with a fork until dry mixture comes together in a soft dough.
4. Drop the dough by heaping spoonfuls onto simmering berries, making 8 dumplings. Cover pan and cook 10 minutes, until dumplings are puffed up and cooked through.
Title: Coconut Oatmeal Cookies
Ingredients:
- 1/3 shortening
- 1/2 sugar
- 1/2 light brown sugar
- 1 egg
- 1 vanilla
- 1 oats
- 1/2 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350
2. Cream together the shortening and sugars.
3. Add egg and vanilla, beat well.
4. In another bowl combine flour, baking powder, soda and salt and give it a quick stir.
5. Gently mix the flour mixture into the wet ingredients til mixed. Then stir in the oats and coconut.
6. Shape dough into balls and place on cool ungreased cookie sheets.
7. Bake for about 12 minutes at 350 degrees. Watch closely-Don't overcook!
8. Let rest on sheet for 1 minute after removing from oven then transfer to wire racks to cool.
Title: Cherry Upside Down Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/4 salt
- 1 1/2 baking powder
- 1 vanilla
- 1/2 sugar
- 1/2 butter
- 1/2 evaporated milk
- 1/2 water
- 1 egg
- 1 tart cherries
- 1/2
Instructions:
1. Mix together 1 cup of sugar, flour, evaporated milk, water vanilla, egg, butter.
2. beat with mixer till smooth.
3. grease a 8x8 inch cake pan.
4. Pour batter into pan.
5. In saucpan, combine cherries 1/2 cup sugar and almond extract.
6. Stir over med heat till it begins to boil.
7. remove from heat and with slotted spoon; spoon cherries over batter.
8. Then spoon juice over batter.
9. Bake at 350 for 35 min.
10. When cake test done, remove from oven, cool for 5 min.
11. Then turn into plate.
Title: "cloud Nine"
Ingredients:
- 8 cream cheese
- 8 crushed pineapple
- 1
- 1/4
Instructions:
1. mix cream cheese and pineapple juice until well blended.
2. add whipped cream and crushed pineapple mix well.
3. chill till ready to serve.
Title: Grilled Fresh Figs on Rosemary Skewers
Ingredients:
- 4 fresh rosemary
- 4 figs
- 1/4 liquid honey
- 1 lemon juice
- fresh ground black pepper
Instructions:
1. Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
2. Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
3. Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
4. Drain the stems and pat them dry with paper towelling.
5. Skewer 2 fig halves crosswise on each rosemary stem.
6. Arrange the skewers on a plate with the cut sides of the figs facing up.
7. In a small bowl, mix together honey and lemon juice.
8. Brush the honey/lemon mixture over the cut side of the figs.
9. Preheat the broiler or grill to medium-high.
10. Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
11. Sprinkle evenly with the reserved rosemary leaves and some black pepper.
12. Serve on the skewers while still hot.
Title: Apple Walnut Cobbler for Dessert
Ingredients:
- 5 apples
- 3/4 walnuts
- 3/4 sugar
- 3/4 cinnamon
- 1/2 ground ginger
- 1 all-purpose flour
- 1 baking powder
- 1 egg
- 1/2 evaporated milk
- 1/3 margarine
- butter
Instructions:
1. Heat oven to 325 degrees.
2. Lightly grease a 2 qt square baking dish. Spread apples in prepared dish. Sprinkle with 1/2 cup walnuts.
3. In a small bowl, stir together 1/4 cup sugar and cinnamon and ginger, sprinkle over apples and nuts.
4. In medium bowl, stir together flour, 1/2 cup sugar, and baking powder.
5. In small bowl combine egg, evaporated milk, and melted butter. Stir into flour mixture until smooth. Pour evenly over apples, sprinkle with remaining walnuts.
6. Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cut into squares, serve warm topped with ice cream or whipped topping.
Title: Karen's Chocolate Birthday Cake
Ingredients:
- 1 eggs
- 2 chocolate pudding mix
- 1/2 coffee
- 1/3 vanilla extract
- 3 1/2
- 2
- 1
- 1/2
Instructions:
1. Mix all dry items- add wet then mix. This can be mixed by hand.
2. I mix until blended well.
3. 350 degrees- preheated oven for about 20-25 minutes until set- use toothpick to test middle. My ovens both cook fast so check often- may take longer in your oven.
4. Cool then frost with your fave buttercream or cream cheese frosting.
5. I bake in a 9 by 13 pan- sprayed or use a pan coating to ensure easy removal.
6. Frost w/ fave frosting.
7. I like it chilled overnight and served the next day !
Title: Cola Cake
Ingredients:
- 2 flour
- 2 sugar
- 3 margarine
- 1/2 buttermilk
- 1/2 baking soda
- 1 eggs
- 1/2 miniature marshmallows
- 1 vanilla
- 2 margarine
- 1 1/2 powdered sugar
- 1 vanilla
- 1/2
- 3
- 6
- 3
- 1
Instructions:
1. For Cake: Preheat oven to 350.
2. Combine flour and sugar in bowl.
3. Heat margarine, oil, cocoa and cola to boiling point.
4. Stir in marshmallows.
5. Pour over flour and sugar; mix well.
6. Add milk, soda, eggs and vanilla; and beat.
7. Bake in greased and floured pan for 30.
8. Frost.
9. For Icing: Heat margarine, cocoa and cola to boiling point.
10. Pour over sugar and beat.
11. Add nuts and vanilla.
Title: Peanut Butter Cookies
Ingredients:
- 1 shortening
- 1 granulated sugar
- 1 brown sugar
- 1 vanilla
- 2 eggs
- 1 peanut butter
- 3 enriched flour
- 2 baking soda
- 1/8 salt
Instructions:
1. Thoroughly cream shortening, sugars, and vanilla. Add eggs, beat thoroughly.
2. Stir in peanut butter.
3. Sift dry ingredients, stir into creamed mixture.
4. From into tiny balls, place on ungreased cookie sheet. press with a fork to make crisscross.
5. Bake in oven 375°F 10 minutes.
6. Makes 8 dozen cookies.
7. (I cooked mine for 12 minutes to be really crisp. If you have a stand mixer, easer with this recipe).
Title: Whole Grain Blackberry-Peach Crisp
Ingredients:
- 1 blackberry
- 1 vanilla
- 4 whole wheat flour
- 1/2 oats
- 3 brown sugar
- 3 canola oil
- 2 honey
- 4 cinnamon
- 2 nutmeg
- 1
- 1/8
Instructions:
1. Heat oven to 375*. Coat 8x8 square baking dish or four 4oz ramekins with cooking spray.
2. Combine berries, peaches, juice, and vanilla in a bowl and mix well.
3. In a separate bowl combine remaining ingredients with hands until moist and crumbly.
4. Spoon fruit mixture into ramekins or 8x8 dish.
5. Scatter crumb mixture evenly over the top.
6. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
Title: Espresso Buzz Energy Bars
Ingredients:
- 3 rolled oats
- 1 flax seed
- 1/4 salt
- 1/2 margarine
- 1/4 dark brown sugar
- 1/3 coffee
- 1/4 instant coffee granules
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350°F and lightly grease an 8x8-inch square baking pan.
2. Take half of the oats along with all of the flax and toss them into your food
3. processor. Blend into a coarse meal.
4. Stir mixture together with the remaining whole oats, salt, and chocolate chips.
5. In a separate bowl, mix the melted margarine, brown rice syrup, brown sugar, coffee, and instant coffee together until that the sugar and instant coffee dissolve.
6. Mix the wet and dry ingredients together.
7. Pour the mixture into the pan and use a spatula to smooth it down until it evenly fills the pan.
8. Bake for 15 - 20 minutes, until the edges begin to brown a bit.
9. Cool completely before slicing into bars.
Title: Heavenly Mousse
Ingredients:
- 400 dark cooking chocolate
- 30 butter
- 2 marshmallows
- 600 water
- 200
Instructions:
1. this is a really foolproof recipe.
2. firstly place chocolate,marshmellows,butter and water into a saucepan on moderate heat and stir until all is melted.the marshmellows take a little while so dont give up.
3. when all is melted switch of heat and whip the crem in a processor.add about 2/3 of the whipped cream to the chocolate mix and fold through.pour into small glasses/bowls and.
4. set in the fridge for 3-4 hours.top with remainder of cream.soooooo yummy!
Title: Angel Food Delight
Ingredients:
- 1 powdered sugar
- 1 cream cheese
- 1
- 14
- 2
Instructions:
1. Blend powdered sugar and cream cheese until smooth and creamy.
2. Cut Angel Food cake into 1 inch cubes.
3. Fold whipping cream and cake cubes into the cream cheese mixture.
4. Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours.
5. Cut into portions and spoon pie filling on top of each portion.
6. Serve.
Title: Chess Cake
Ingredients:
- 1 egg
- 1 butter
- 1/2 confectioners' sugar
- 1 eggs
- 2 butter
- 1/2 cream cheese
- 1
Instructions:
1. Butter 9x13 pan.
2. Preheat oven to 350 (25 degrees less for dark pans).
3. Mix together first three ingredients and press into bottom of pan.
4. Mix together last 4 ingredients and pour into pan.
5. Bake for 30-35 minutes.
6. Cool.
7. Cut into small squares and enjoy!
8. This recipe is very rich, so a small portion size is recommened. Best when eaten while still a warm, but also great cool.
9. (Refrigerate left overs.).
Title: Caramel Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 cake flour
- 1/4 all-purpose flour
- 1 salt
- 1 buttermilk
- 1 baking soda
- 1/2 vinegar
- 1 butter
- 1/8 light brown sugar
- 2/3 salt
- 1 evaporated milk
- 1 baking powder
- vanilla
Instructions:
1. Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans.
2. In a large bowl, cream the butter and sugar. Beat in the eggs one at a time, beating well after each addition. Continue beating until fluffy. Add vanilla and blend well. Sift the flour and salt together and add gradually to the butter mixture, alternating with the buttermilk. Dissolve the baking soda in the vinegar and add to the mixture.
3. Pour the batter into the prepared pans. Bake for 25 minutes, or until the cake springs back when lightly touched in the center. Let cool on wire racks before removing from pans and frosting.
4. For the Icing: Melt the butter in a heavy saucepan or small cast-iron skillet. Add the brown sugar and salt and blend well. Add the evaporated milk and cook, stirring frequently, to the softball stage (235° F-240° F). .
5. Remove from heat and let stand 5 minutes. Add baking powder and stir. Add vanilla. Beat until the mixture reaches spreading consistency.
Title: Moroccan Orange and Carrot Salad
Ingredients:
- 4 -5 carrots
- 2 -3 navel oranges
- 2 -3 sugar
- 1 1/2 orange flower water
- 1 1/2 lemon juice
- salt
Instructions:
1. Peel the carrots and grate them into very fine strands. Peel the oranges, remove the pith, and cut into 1/2 inch pieces.
2. Mix the carrots and oranges with the remaining ingredients in a bowl. Cover, and refrigerate for a half hour or more to allow the salad to blend.
3. Serve chilled. (cooking time is chilling time).
Title: Easy Cherry Cake
Ingredients:
- 1 cherry pie filling
- 2 eggs
- 1 vanilla extract
- 1 granulated sugar
- 1/3 milk
- 5 half-and-half
- 1 butter
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F
2. For cake, combine cake mix, cherry pie filling, eggs and vanilla in large mixing bowl.
3. Mix until all ingredients are well combined.
4. Spread mixture evenly in well-sprayed 13 x 9-inch baking pan.
5. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
6. Cool on wire rack.
7. For frosting, combine sugar, milk and butter in heavy medium saucepan.
8. Bring to boil over medium heat, stirring frequently.
9. Boil 1 minute.
10. Remove from heat and stir in chocolate morsels and extract until chocolate is melted and mixture is smooth.
11. Pour and spread over warm cake.
12. Let stand at room temperature 2 to 3 hours for frosting to become firm.
13. Cut into pieces and serve garnished with whipped cream.
Title: Stained Glass Sugar Cookies
Ingredients:
- 1 cream cheese
- 3/4 butter
- 1 sugar
- 2 vanilla
- 2 1/4 flour
- 1/2 baking soda
- 4
Instructions:
1. Preheat oven to 350°F
2. Beat cream cheese, butter, sugar, and vanilla in large bowl with mixer until well blended.
3. Add flour and baking soda; mix well.
4. Cover and refrigerate 30 minutes.
5. Roll dough to 1/8” thickness on lightly floured surface.
6. Cut into assorted shapes using 3” cookie cutters, or, drop as balls onto cookie sheet.
7. Place on greased baking sheets.
8. Bake 10-12 minutes, or until edges begin to brown.
9. Transfer cookies to rack; immediately press about ½ t crushed candies onto each hot cookie. If the candies aren’t sticking, you can also add frosting first.
10. Cool completely on wire racks. (Easy way to crush the candies: Separate by color. Place each color in a resealable plastic bag and crush using rolling pin or meat mallet).
Title: Mom's Zucchini Chocolate Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 3 baking soda
- 2 salt
- 1 cinnamon
- 1 margarine
- 3/4 sugar
- 2 eggs
- 4 vanilla
- 2 zucchini
- 2 milk
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 25 cm tube or Bundt pan.
3. Combine flour, cocoa, baking powder, baking soda, salt and cinnamon in medium bowl. Set aside.
4. In a separate bowl, beat butter and sugar to blend. Add eggs and vanilla, beating well. Stir in zucchini.
5. Alternately stir in dry ingredients and milk, including the nuts with the last addition.
6. Spoon into prepared pan and bake 60-70 minutes or until cake spring back when lightly touched. Cool in pan 15 minutes, then turn out onto a rack and cool thoroughly.
Title: Lemon-Ginger Apple Crisp
Ingredients:
- 6 apples
- 1/4 brown sugar
- 2 brown sugar
- 3 all-purpose flour
- 2 lemon juice
- 1 lemon peel
- 1/2 ground ginger
- 1/4 quick oats
- 1 margarine
Instructions:
1. Preheat oven to 350*.
2. Combo apples, 1/4 c brown sugar, 1 TBS flour, lemon juice, lemon peel and ginger in 2qt baking dish. Toss to coat.
3. Combo remaining brown sugar, flour, oats and margarine in small bowl. Mix well. Sprinkle evenly over apple mix.
4. Microwave on HIGH 12-15 minutes or til bubbly.
5. Bake 15-20 minutes or til apples are tender and topping is golden.
Title: Beijo De Coco Da Bahia - Coconut Balls
Ingredients:
- 14 sweetened coconut
- 14 sweetened condensed milk
- 14 granulated sugar
- 3 coconut
Instructions:
1. Mix first three ingredients in a microwave-proof mixing bowl.
2. Cook on HIGH for 4 minutes.
3. Stir; cook on HIGH for additional 4 minutes.
4. Pour mixture on plain cookie sheet w/ sides; let cool slightly.
5. Make small balls out of the cooled mixture and roll in coconut.
6. NOTE: You may chill the cooked mixture and then cut into squares.
Title: Honey Crackles
Ingredients:
- 4 honey
- 4 butter
- 4 sugar
- 1
Instructions:
1. Prepare two sheet pans of foil muffin cups (patty pans).
2. Separate the paper liners from the foil.
3. Pour the entire contents of corn flake package into a very large bowl.
4. Set oven to 350* F.
5. In a small saucepan, melt the honey, butter and sugar on medium heat.
6. Do not let it boil: you only want a warm liquid.
7. Pour onto the corn flakes.
8. Mix well with a spatula.
9. Really, really well.
10. You mix and mix until every one is coated, about 10 minutes.
11. Lots of little hands can help.
12. The raw mixture is pretty yummy too.
13. Over-fill each foil cup.
14. Set touching each other on the tray.
15. Bake for about 12-15 minutes, or until the cornflakes are JUST starting to colour.
16. It will depend on your oven and where your trays are.
17. If you prefer them less crunchy, take them out a couple of minutes early.
18. Cool.
19. Eat.
Title: Smooth & Creamy Frosting
Ingredients:
- 3 1/2 instant pudding mix
- 1/4 powdered sugar
- 1 milk
- 8 non-dairy whipped topping
Instructions:
1. Beat pudding mix, powdered sugar and cold milk on med speed until well-blended.
2. Fold in whipped topping.
3. Refrigerate frosted item(s) and any leftover frosting.
4. Serving size is for a frosted 9x13 cake, and yield is approximate.
Title: Creme De Menthe Mousse
Ingredients:
- 20 marshmallows
- 1 heavy cream
- 2/3 green creme de menthe
Instructions:
1. Melt marshmallows in creme de menthe in top of double boiler. Cool thoroughly. Fold in whipped cream.
2. Pour into mold or freezing tray and freeze about 3 hours with temperature at lowest setting. When firm, return controls to normal temperature and let ripen until time to serve. Unmold and serve with fresh strawberries or chocolate shavings.
Title: Perfectly Peach Cobbler
Ingredients:
- 1/2 flour
- 1 Splenda sugar substitute
- 1/2 baking powder
- 2 salt
- 1/4 skim milk
- 2/3 egg
- 1 Splenda sugar substitute
- 2 cinnamon
- 1/2 nutmeg
- 1
- 1/2
Instructions:
1. Melt butter and spread in a 9 x 13 inch pan.
2. Mix together flour, sugar, baking powder & salt and stir in milk & egg.
3. Pour evenly over melted butter.
4. Combine peaches, sugar & spices and spread over batter but do not stir together.
5. Bake 35-45 minutes at 350°F until batter is golden brown.
6. Serve alone or a la mode! Enjoy!
Title: Molasses Oatmeal Cookies
Ingredients:
- 1/2 shortening
- 1 brown sugar
- 2 eggs
- 1/2 molasses
- 1 3/4 flour
- 1 baking soda
- 1 salt
- 1 nutmeg
- 2 rolled oats
- 1 raisins
Instructions:
1. Cream shortening, add sugar gradually. Blend in eggs and molasses. Sift flour, baking soda, salt and nutmeg. Add rolled oats. Stir into the shortening mixture. Mix in chopped raisins. Drop by teaspoon on a greased cooking sheet.
2. Bake at 375F for approximately 10 minutes.
Title: Mini Lava Cakes (Makeover)
Ingredients:
- 1/3 butter
- 1/3 eggs
- 3 confectioners' sugar
- 3 brown sugar
- 7 vanilla extract
- 1 all-purpose flour
- 1/2 salt
- 1 1/2
- 1/3
- 1/8
Instructions:
1. Place the butter, cocoa and chocolate in a microwave safe-bowl.
2. Microwave, uncovered, at 50% power for 20 seconds; stir.
3. Microwave at 50% power 20 seconds longer; stir until smooth.
4. Add the eggs, egg whites, confectioners' sugar, brown sugar and vanilla; mix well.
5. Stir in flour and salt until blended.
6. Pour into muffin pan coated with nonstick cooking spray.
7. Bake at 450° for 10-12 minutes or until a thermometer inserted near the center reads 160°.
8. Remove from the oven and let stand for 1 minute.
9. Run a knife around edge of muffin cups; invert onto individual dessert plates.
10. Sprinkle with powdered sugar, Serve immediately.