lumicero/recipes-ing2inst huggingface dataset:
Title: Cinnamon Apple Crumble
Ingredients:
- 1 sugar
- 10 flour
- 1/2 butter
- 1
- 1/2
Instructions:
1. Remove thawed cinnamon rolls from pan and place on a cutting board. Top rolls with apple pie filling. Using a sharp knife cut rolls and pie filling into small pieces until well combined. Place cut up rolls and pie filling back in pan.
2. For topping: combine sugar and flour. Mix in butter until mixture is crumbly. Sprinkle over rolls and apple pie filling. Bake at 350°F 40-45 minutes.
Title: Pumpkin Streusel Snack Cake
Ingredients:
- 1 sweetened flaked coconut
- 1 pecan halves
- 1/2 biscuit mix
- 1/2 light brown sugar
- 1/4 unsalted butter
- 3 1/2 biscuit mix
- 1 light brown sugar
- 1/2 granulated sugar
- 1/2 unsalted butter
- 4 eggs
- 1 pumpkin puree
- 2 pumpkin pie spice
- 1 powdered sugar
Instructions:
1. Heat oven to 350°F.
2. Coat a 10x15-inch jelly roll pan with nonstick spray.
3. For Streusel:
4. Combine coconut, pecans, baking mix and light brown sugar.
5. With fork, stir in melted butter until mixture is evenly moistened; set aside.
6. Prepare cake:
7. In large bowl, combine baking mix, light brown sugar, granulated sugar, butter, eggs, pumpkin and pumpkin pie spice.
8. With mixer on low speed, beat 30 seconds, scraping down sides of bowl till blended.
9. Beat on medium for 3 minutes.
10. Evenly spread cake batter into prepared pan and sprinkle streusel evenly over cake.
11. Bake at 350°F for 30- 35 minutes, check with toothpick.
12. Cool completely in pan on wire rack, dust with powdered sugar just before serving.
13. Makes 24- 2 1/2 inch squares.
Title: Nutty Irishman Creme Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 Baileys Irish Cream
- 3/4 water
- 1/2 eggs
- 1/4 Baileys Irish Cream
- 1/8 powdered sugar
- 4
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine the first 7 ingredients in a mixing bowl and beat for 3 minutes.
3. Pour into a greased and floured 10 inch bundt pan.
4. Bake at 350 degrees 40 to 50 minutes until a toothpick inserted comes out clean.
5. Remove from bundt pan.
6. With a pastry brush brush Frangelico on cooked cake and let it cool completely.
7. Mix Baileys and 1 cup sugar until a thick glaze is formed adding more sugar if necessary.
8. When ready, pour over the cooled cake.
9. Or use the frosting recipe above.
10. Sprinkle toasted almonds into glaze while still soft pressing gentle so to stay on cake.
Title: Momi-ann's Apple Cobbler
Ingredients:
- 1 margarine
- 1/2 sugar
- 1 cinnamon
- 4 egg
- 1
Instructions:
1. PREHEAT OVEN TO 425.
2. SPRAY 8" SQUARE BAKING DISH.
3. POUR CONTENTS OF APPLE FILLING INTO DISH.
4. COVER WITH CINNAMON.
5. PLACE CRUSTLESS BREAD TO COVER APPLE FILLING.
6. MIX EGG, SUGAR AND BUTTER TOGETHER, POUR OVER BREAD.
7. BAKE UNTIL GOLDEN BROWN.
8. IT SOUNDS REALLY SIMPLE AND IT IS.
9. THIS IS MY GRANDMOTHER (MOMI-ANN)'S RECIPE.
10. EVEN I CAN'T MESS THIS ONE UP.
11. AND I NEVER HAVE LEFTOVERS.
Title: Colorado Chip Brownies
Ingredients:
- 1 butter
- 4 sugar
- 2 eggs
- 4 vanilla extract
- 2 flour
- 1 1/2 salt
- 1/8
- 6
- 2
Instructions:
1. Melt butter and chocolate in top of double boiler over simmering water.
2. Cool to room temperature.
3. In large mixing bowl, cream butter, sugar, eggs, and vanilla; blend in chocolate mixture.
4. Add flour and salt; mix well.
5. Stir in chocolate chips and nuts.
6. Spread batter into greased and floured 9x13-inch pan.
7. Bake at 350 degrees for 25- 30 minutes.
Title: Pumpkin Chocolate Chip Cookies
Ingredients:
- 2 flour
- 2 ground cinnamon
- 1 baking soda
- 1/8 salt
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 1 egg
- 1 canned pumpkin puree
- 1 vanilla
- 2 sugar
Instructions:
1. In medium bowl, combine dry ingredients.
2. In large bowl, beat sugars and butter together until fluffy. Beat in egg.
3. Add pumpkin and vanilla until blended. Add flour mixture and beat until just combined. Stir in chocolate chips.
4. Scoop dough by tablespoons and roll in sugar. Place on baking sheets, 2 inches apart.
5. Bake at 350 for 10-12 minutes.
6. Variation: add 3/4 cup coarsely chopped walnuts.
Title: coconut lychee rice pudding
Ingredients:
- 1 milk
- 1 coconut milk
- 1 white rice
- 3 sugar
- 2 lychee
Instructions:
1. bring milks to a boil.
2. add rice and sugar.
3. stir until thick.
4. add lychee and syrup.
Title: Eva's Chocolate Hazelnut Butter Cookies
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 2 hazelnuts
- 2 -3 unsalted butter
- 3/4 sugar
- 3/4 egg
- 1 vanilla
- 1
Instructions:
1. Sift together dry ingredients: flour, baking powder, salt and cocoa.
2. Add crushed hazelnuts; set aside.
3. In a separate bowl; cream together butter and sugar.
4. Add egg and vanilla to butter-sugar mixture.
5. Beat with mixer for 30 seconds until light and fluffy (or by hand for about 2 minutes).
6. Combine Flour Mixture to the Butter/Sugar Mixture BY HAND.
7. Mixing only until all ingredients are incorporated.
8. Chill for at least 1 Hour (Optionally, dough can be chilled overnight).
9. Roll teaspoon-sized balls of dough and place on a parchment-lined baking sheet.
10. Flatten balls slightly with a fork.
11. Bake in a preheated oven at 400° for 10-12 minutes until set.
12. DO NOT OVERBAKE.
13. Let Cool for 2 minutes and remove from baking sheet.
Title: Trifle pudding!
Ingredients:
- 1 milk
- 4 sugar
- 1 vanilla essence
- 6
- 1
- 8
- 1
Instructions:
1. Boil the milk, add custard powder, vanilla essence and sugar.
2. Cook for two minutes.
3. Leave aside to cool.
4. prepare jelly as pre the instructions and leave aside to cool.
5. Cut the cake into two parts and set it in the casserole.
6. Pour the custard and the jelly over the cake.
7. Put it in the fridge for half an hour.
8. Then remove it and spread the cream over it.
9. Serve chilled!
10. Decorate with canned fruits (as per desire).
11. Note: The jelly should be in a liquid state in the step no.4
Title: Perfect Coconut Macaroons
Ingredients:
- 1 coconut flakes
- 2/3 sugar
- 6 flour
- 1/4 salt
- 4 vanilla extract
- 1
Instructions:
1. preheat oven to 325 degrees.
2. grease cookie sheets.
3. mix coconut, sugar, flour and salt in a bowl.
4. stir in egg whites and whichever extract you choose, until blended.
5. spoon mixture into balls.
6. place on cookie sheets.
7. bake for about 20 minutes or until edges of the cookies are golden brown.
8. remove immediately from cookie sheet.
9. cool completely on wire rack.
10. .
Title: Sharon's Chocolate Caramel Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 sweetened condensed milk
- 3 butter
- 1
- 1/2
Instructions:
1. Combine cake mix, water, oil and eggs and beat on Low speed for 2 minutes. Pour 2 cups of batter in greased 9 x 13-inch baking dish and bake at 350° for 15 minutes.
2. Melt caramels, butter and sweetened condensed milk in saucepan over medium heat. Pour caramel mixture on cake as soon as it comes out of the oven and add rest of batter.
3. Cook another 35-40 minutes. Frost with a chocolate frosting and serve.
Title: Pina Colada Mousse
Ingredients:
- 2 gelatin
- 2 hot water
- 1/3 coconut milk powder
- 2 warm water
- 1 1/2 white rum
- 3/4 crushed pineapple
- 2
- 450
Instructions:
1. Sprinkle gelatine over hot water and stir to dissolve.
2. Combine coconut milk powder and warm water, place in a mixing bowl with cream, condensed milk and rum and beat until thick.
3. Beat in gelatine, fold in pineapple and spoon into serving glasses.
4. Refrigerate until set.
Title: Tongan Pie (Jelly Roll)
Ingredients:
- 5 flour
- 1 sugar
- 3 baking powder
- 1 1/4 margarine
- 3 eggs
- 1/2 - 3/4 milk
Instructions:
1. Mix flour, sugar & powder well.
2. Cut margarine in small cubes (cut long ways then short ways for tiny cubes).
3. Throw margarine cubes into flour, then work it into flour until evenly broken up--much like making a pie crust.
4. Add eggs (mix first in separate bowl) and rub together until even.
5. Add milk & mix until not sticky but balls up.
6. Roll out on floured surface about 1/4-1/3" thick.
7. Spread with jam or jelly on entire surface leaving 1/2 " space along edges.
8. Roll dough into one large log & fold ends under to keep jelly from oozing out.
9. Transfer to foil lined cookie sheet.
10. Bake at 275 degrees for 45 minutes.
Title: Tagliatelle With Caramelized Oranges and Almonds
Ingredients:
- 8 unsalted butter
- 1 1/2 sugar
- 2/3 fresh ground black pepper
- 1/8 oranges
- 3 water
- 6 tagliatelle pasta noodles
- 1 sugar
- 3 -4 ground cinnamon
- 1/2 - 1 parmigiano-reggiano cheese
- 2/3
- 1
Instructions:
1. Working Ahead: The sauce can be made several hours ahead, covered and set aside at room temperature. Reheat to bubbling before adding the pasta.
2. Making the Sauce: Melt the butter in a large skillet over medium heat.
3. Use a wooden spatula to stir in about l/4 cup of the orange juice and the 2/3 cup of sugar.
4. Melt sugar in the butter over medium heat, stirring in spoonfuls of orange juice frequently to keep the sauce from crystallizing (reserve about l/3 cup orange juice for finishing the sauce).
5. Once sugar is dissolved, heat can be turned up to medium high or high.
6. Stir occasionally as the mixture bubbles and slowly turns amber.
7. When mixture becomes deep golden amber, stir in the pepper and two-thirds of the orange zest. Cook only a second or two to protect rind from burning.
8. Then step back from the skillet and pour in the last 1/3 cup of orange juice at arm's length. It will bubble up and possibly spatter, then it will thin the sauce to ideal consistency. Turn off the heat. If making ahead, remove the pan from the heat, cool and cover.
9. Cooking the Pasta: Have a large platter and dinner or dessert dishes warming in a low oven. If serving with the capon, have it ready to serve.
10. Make sure pasta water is at a fierce boil. Drop in the pasta and cook until tender but still resistant to the bite.
11. Drain in a colander.
12. Reheat the sauce to a lively bubble.
13. Add the pasta to the skillet and toss to coat thoroughly.
14. Turn onto the heated platter, and sprinkle with the remaining sugar, cinnamon, cheese, almonds, and lastly, the remaining orange rind.
15. If serving pasta as a dessert, mound small portions on heated dessert plates and serve hot.
16. *For a 16th century Christmas dinner: Place the capon atop the pasta and serve. Carve the bird at the table. Spoon a small mound of pasta onto each dinner plate and top it with slices of capon.
Title: Strawberry-Lemon Cream Puffs
Ingredients:
- 1 water
- 1/4 butter
- 1 flour
- 4 eggs
- 1/4 sugar
- 1 1/2 cornstarch
- 1 evaporated milk
- 1 vanilla yogurt
- 1 1/2 fresh strawberries
- 1/4 confectioners' sugar
- 1
- 1/2
Instructions:
1. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. Drop by 1/4 cupfuls 3 inches apart onto greased baking sheets.
2. Bake at 400 for 30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Set puffs and tops aside to cool. For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Refrigerate until serving. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Title: Macaroon-Topped Sugar Cookies
Ingredients:
- 1 coconut
- 1 1/2 sugar
- 1/3 flour
- 1 red maraschino cherries
- 1/4 green maraschino cherries
- 1
- 16
Instructions:
1. Place cookie dough in freezer for 30 minutes.
2. Heat oven to 350 degrees.
3. In medium bowl, combine coconut, sugar,flour,almond extract and egg white, mix well.
4. Cut cookie dough into 32 slices, place 2 inches apart on ungreased cookie sheets.
5. Spoon 1 rounded tsp.
6. of coconut mixture onto each slice, spreading slightly.
7. Press 1 cherry half,cut side down,on each Bake for 12-15 minutes or until edges are slightly brown.
8. Cool on wire rack.
Title: No-Sugar Sugar Cookies
Ingredients:
- 3/4 unsalted butter
- 1/4 light butter
- 1 Splenda granular
- 1 vanilla
- 1/4 egg substitute
- 1/4 water
- 3/4 white vinegar
- 1 1/2 cider vinegar
- 1 1/2 all-purpose flour
- 1/4 cake flour
- 1 salt
- baking powder
Instructions:
1. Preheat oven to 350°F Lightly oil a cookie sheet; set aside.
2. Blend together butters, Splenda granular and vanilla in a medium mixing bowl with an electric mixer, or by hand.
3. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
4. Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approximately 1 hour, allowing dough to chill.
5. Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approximately 1/4-inch. Cut with cookie cutters. Place cookies on prepared sheet.
6. Bake in a preheated 350° oven 10- 12 minutes or until lightly browned on the back. Cool on a wire rack.
Title: Cinnamon Waffle Crisps
Ingredients:
- 1 sugar
- 1/4 cinnamon
- 2
Instructions:
1. Combine sugar and cinnamon, mix well.
2. Coat waffles with cooking spray and sprinkle each with 1/2 tbsp sugar mixture (a small shaker might work nice for this).
3. Place on a baking sheet and bake at 450* for 5-7 minutes or until crisp.
4. Cut waffles into 4 wedges to serve.
Title: Hot Fudge Pudding Cake (Microwave)
Ingredients:
- 1 brown sugar
- 1/4 hot water
- 1 1/2 butter
- 1/4 margarine
- 1 flour
- 1 sugar
- 1/4 milk
- 1 baking powder
- 2 salt
- 1/4 vanilla
- 1
Instructions:
1. Combine first 4 ingredients in a glass bowl or 4 cup glass measuring cup.
2. Microwave for 4 minutes or until bubbling.
3. Combine cake ingredients in a 8 or 9 inch glass cake pan. Stir until smooth.
4. Pour liquid topping mixture over cake. Microwave for 9-12 minutes until cake rises to top.
5. Serve. Can top with whip cream or ice cream. Love it with vanilla. Enjoy.
Title: Candied Bacon Brown Sugar Bacon
Ingredients:
- 1 bacon
- 1/2 - 2/3 brown sugar
Instructions:
1. Line a baking sheet with foil. (Use non-stick foil or spray the foil with cooking spray if you want to make your life a lot easier!).
2. Preheat oven to 275°F.
3. Put brown sugar on a plate. (I don't really measure the brown sugar.) Place a slice of bacon on the brown sugar, patting to help the brown sugar adhere to the bacon, coating both sides. Place on baking sheet. Repeat with rest of the pound of bacon. Sprinkle any remaining brown sugar over the bacon.
4. Bake for 20 minutes. Carefully pour off grease. Bake for 10 more minutes. Pour off grease again. Check bacon every 5-7 minutes until browned to your desired crispness, pouring off grease as necessary.
5. Let cool slightly and remove to a lightly buttered plate to cool completely. (If it you let it cool completely on the baking sheet, it can be very difficult to remove.)
6. We prefer to chill ours for a few hours before eating it. It enhances the flavors vs. eating it room temperature.
Title: Scottish Buttery Shortbread With Raspberries and Cream
Ingredients:
- 1 butter
- 1 powdered sugar
- 2 eggs
- 2 all-purpose flour
- 1 baking powder
- 1/2 vanilla
- 1 raspberries
- 3/4 strawberry
- 2 powdered sugar
- 1/2 vanilla
- 1/4 sour cream
Instructions:
1. FOR THE SHORTBREAD: Cream butter with sugar until mixture is light and fluffy. Beat in eggs, beating well after each addition. Mix together flour and baking powder and beat in until blended. Beat in vanilla.
2. Spread batter into a greased 10 inch springform pan and bake in a 350°F oven for about 30 minutes, or until top is browned and cake tester, inserted in center, comes out clean. Allow to cool in pan.
3. When cool, remove from pan and spread top with Whipped Crème Fraiche and stud top with raspberries or strawberries. Serve 8 to 10.
4. FOR THE WHIPPED CRÈME FRAICHE: Beat cream with sugar and vanilla until cream is stiff. Beat in sour cream until blended.
5. NOTE: It is not easy to test this cake, as the high butter content can leave the tester clean and the cake can still be undercooked. So, make certain that the top is golden brown, that the edges start to pull away slightly and that the center feels firm and dry.
6. Easiest & Best! Coffee Cakes and Quick Breads.
Title: Nani Alongi's Chocolate Christmas Cookies
Ingredients:
- 4 eggs
- 1 sugar
- 2 milk
- 1 distilled white vinegar
- 1 flour
- 1 baking powder
- 6 1/2 baking soda
- 2 cocoa powder
- 3 nutmeg
- 1 cinnamon
- 1 1/2 cloves
- 1 1/2 walnuts
- 1 1/2 raisins
- 1 1/2 powdered sugar
- 1 cream of tartar
- 1
- 1/2
- 1
Instructions:
1. Preheat your oven to 375 degrees.
2. In a glass measuring cup, add your milk and vinegar and whisk briskly. Let sit for approximately 10 minutes to sour.
3. In a large mixing bowl, beat the eggs, crisco, sugar and orange extract on high until well mixed (about 1 to 2 minutes). Set aside.
4. In a separate large mixing bowl, combine 4 cups of flour (reserve the 2.5 cups to be added later), baking powder, baking soda, cocoa, nutmeg, cinnamon, cloves, orange peel, nuts and raisins.
5. Alternately add your milk and beaten egg mixture to the dry ingredients, and mix my hand. Add the remaining flour 1/2 cup at a time and mix well (it's easier this way, trust me). Continue adding the flour until you can form the dough into a ball. If you don't use all the flour, that is okay, but your dough needs to be able to form a ball and it shouldn't stick to your hands.
6. Using a teaspoon (my teaspoon looks like a melon baller), scoop out some dough and form into a ball. Place on an ungreased cookie sheet.
7. Bake for 7 to 8 minutes ONLY.
8. Place on table lined with waxed paper and let cool completely.
9. FROSTING:
10. In a mixing bowl, beat your egg whites, orange extract and cream of tartar until foamy.
11. Add your powder sugar one cup at a time and beat on medium speed for about 5 minutes. The frosting will be thick.
12. Once your cookies have cooled, scoop out about 3 tablespoons of frosting into a small bowl (like a soup dish). Roll each cookie in the frosting (ensuring you get frosting all over the cookie). Hint: The cookies should NOT be coated heavily with the frosting (see pictures). Place on wax paper and let dry. Repeat until all cookies are frosted. Once the tops and sides of the cookies are dry, turn the cookies over and let the bottoms of the cookies dry.
13. Place in a container (platic bag works just fine) and keep in the freezer until ready to serve.
14. Enjoy!
15. Prep time includes rolling out the cookies and frosting them. Baking time is for each tray of cookies.
16. This makes approximately 17 dozen cookies (or 204 cookies). Nutritional value is for 1 cookie!
Title: Chocolate Snack Cake
Ingredients:
- 1 flour
- 1 sugar
- 1 hot water
- 1/2 vanilla extract
- 1/4 baking powder
- 1 baking soda
- 1 egg
- 1 margarine
- 1/4 confectioners' sugar
Instructions:
1. Pre heat ove to 350 dregees In a med bowl mix first 7 ingredients.
2. Add egg& margerine.
3. Mix well.
4. Pour into a well greased 8 inch square baking pan.
5. Bake 30-35 minutes or till toothpick comes out clean.
6. Cool Dust with confectioners sugar serves 9.
Title: Amaretto Whipped Cream
Ingredients:
- 1 instant vanilla pudding
- 1 3/4 milk
- 1/4 amaretto liqueur
- 1 Cool Whip
Instructions:
1. In a bowl whisk until smooth (Approx. 2 minutes) instant pudding, cold milk and Amaretto.
2. Chill in the fridge for at least an hour.
3. Just before serving whisk into pudding mixture the entire container of Cool Whip.
4. Serve with fresh fruit, cake pieces, or as a topping to your favorite pie.
Title: Chewy Dark-Chocolate Cookies
Ingredients:
- 1/4 butter
- 1 sugar
- 3 eggs
- 2 vanilla
- 4 flour
- 1 baking powder
- 3/4 powdered sugar
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Lightly grease (or spray with cooking spray) a cookie sheet.
2. Cream butter and sugar together. Beat in eggs one at a time. Mix in vanilla and chocolate.
3. Sift dry ingredients, add to creamed mixture, and mix well. Shape into 1-inch balls.
4. Roll balls in powdered sugar, if using. Coat well. Put on greased baking sheet.
5. Bake for 8-12 minutes. Cookies will be soft.
Title: Lemon Blueberry Cookies
Ingredients:
- 1/2 butter
- 1/3 white sugar
- 2 lemon peel
- 1 1/2 flour
- 1 1/4 cornstarch
- 1/4 baking powder
- 1/4 salt
- 1/4 parchment paper
- 1/3 sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Like a cookie sheet with parchment paper and set aside.
3. In a large mixing bowl combine the butter and sugar.
4. Using an electric mixer beat at medium until well incorporated and fluffy.
5. Beat in egg yolks and lemon peel.
6. Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
7. Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
8. Stir in blueberries*.
9. Place dough on lightly floured surface, divide in half.
10. Knead each half until dough holds together.
11. Using your hands form 16 balls out of each half.
12. Place the first 16 evenly on the parchment lined cookie sheet.
13. Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
14. Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
15. Repeat with second half.
16. *You can also use dried cranberries or cherries for these cookies.
Title: Pineapple Square
Ingredients:
- 2 1/2 butter
- 1/2 butter
- 1/2 icing sugar
- 1 1/2 eggs
- 2 crushed pineapple
- 1
Instructions:
1. Crust: Mix wafer crumbs with melted butter.
2. Take out 1/4 cup crumbs for top.
3. Press down in well greased pan.
4. Bake in oven (325) for 15 minutes.
5. Cool in freezer.
6. Filling: Cream butter.
7. Blend in icing sugar.
8. Add unbeaten eggs and beat with egg beater until smooth.
9. Spread over crust.
10. Drain pineapple.
11. Whip cream.
12. Add pineapple and mix.
13. Spread on top of first layer.
14. Sprinkle with crumbs.
15. Chill for several hours.
Title: Pineapple Bavarian
Ingredients:
- 1 kiwi fruits
- 1 chocolate
- 1
- 2
Instructions:
1. Dissolve jelly in HALF required boiling water, leave to cool.
2. Add the can of pineapple and all the juice.
3. Whip up the milk, as much as you can (best if it has been in the fridge first).
4. Fold into the jelly until the milk changes colour.
5. Put into the fridge to set.
6. It’s almost like a soufflé, light and tangy. Decorate with fresh fruit or grate some diabetic chocolate over the top.
Title: Banana Cake With Poppy and Lemon Cream
Ingredients:
- 1 1/2 bananas
- 1/4 buttermilk
- 1/2 vanilla
- 1/3 butter
- 3/4 sugar
- 1 egg
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 heavy cream
- 3 sugar
- 1 poppy seed
- 1/2 lemon zest
- 1/2 banana
Instructions:
1. Preheat oven to 350°F Grease and flour a round pan of 9 inches.
2. In the food processor or the way you want, reduce in a puree the bananas, buttermilk and vanilla. Set aside.
3. In a bowl, cream the butter and sugar for 2 minutes with a mixer.
4. Add egg and beat well.
5. Add dry ingredients alternating with the banana mixture. Mix at medium speed for 1 1/2 minute.
6. Pour the dough in the pan and cook in the center of oven for about 40 minutes. Remove from oven. Let rest 5 minutes and unmold on a rack.
7. Whisk the cream until is is thick while adding sugar. Add poppy seeds and lemon zest, mix and put on the cold cake. Garnish with banana slices.
Title: Deliciously Easy Cake
Ingredients:
- 19 all-purpose flour
- 1 applesauce
- 1/3 berries
- 4
Instructions:
1. Spray desired size pan(s) with cooking spray.
2. Prepare according to package directions with the following modifications. Add 1 tablespoon of flour to the dry mix and blend well. Substitute an equal amount of apple sauce for vegetable oil and substitute an equal number of egg whites for whole eggs.
3. Cool in pan(s) on rack. Remove when completely cool.
4. Frost cake and garnish with fresh berriers if desired.
Title: RICOTTa CAKE
Ingredients:
- 1 lemon pudding mix
- 1 eggs
- 4 water
- 1 ricotta cheese
- 3/4 eggs
- 24 sugar
- 5 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Mix first five ingredients and pour into 13 x 9 cake pan sprayed with PAM.
3. Mix cheese with eggs, sugar and vanilla and pour into center of cake batter.
4. Bake for 1 hour.