lumicero/recipes-ing2inst huggingface dataset:
Title: Sugar Crust Sponge
Ingredients:
- 110 flour
- 1 salt
- 3 eggs
- 125 caster sugar
- 1 lemon, zest of
- 200 vanilla pod
- 1 red currant jelly
- 1 mixed berries
- 3/4 green grape
- butter
- margarine
- caster sugar
- flour
Instructions:
1. TIN PREPARATION (VERY IMPORTANT).
2. Lightly grease a 21cm wide, 5 - 6cm deep, cake tin. Put a disc of baking paper on the bottom, also grease this.
3. Put one heaped tablespoon (maybe more) of caster sugar in tin and shake it around to coat the bottom and sides, tap out excess.
4. Repeat with same amount of flour and tap out excess. If tin is not non-stick, also line the sides with paper.
5. Preheat oven to 170degrees Celsius.
6. MAKING THE CAKE.
7. Sift the flour and salt onto a piece of greaseproof paper. Break the eggs into a bowl and whisk with a hand held beater until they are frothy, then whisk in the sugar, a tablespoon at a time.
8. Whisk until the mixture is pale and thick. Continue whisking until it forms "ribbons" when you stop beating and lift the beaters out of the mixture (the mixture will fall off the beater in a thick trail).
9. Sift the flour (again) over the top and fold it into the whipped eggs, along with the lemon zest, using a large spoon or rubber scraper. Use the spoon to lift up mixture from the sides of the bowl, then let it cascade over the top. Do not beat as this will knock out the air.
10. Turn the mixture into the prepared tin and bake for 15 - 20 minutes (regular bake not fanbake) in the preheated oven, or until the cake is springy to the touch and is just starting to pull away from the sides of the tin (it may take as long as 25 minutes, but is better to keep the sponge soft and moist).
11. Cool five minutes in the tin then turn out onto a cooling rack and peel off the paper. Let the sponge cool thoroughly before assembling the cake.
12. ASSEMBLY.
13. Whip the cream with the sugar and seeds from vanilla pod (or essence or paste).
14. Gently melt the redcurrant jelly over a gentle heat with the berries (if frozen heat till thawed and warm).
15. Split the sponge in half with a breadknife and fill with the cream. Brush the top of the cake with hot juices/melted jelly then arrange fruit on top.
16. The sponge is best eaten on the day it is made soon after assembly but keep it refrigerated if you must make it ahead.
Title: Lime Pound Cake
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 2 limes
- 1/2 powdered sugar
- 3/4 butter
- 1 1/4 sugar
- 4 eggs
- 1 vanilla
- 1/2
Instructions:
1. Heat oven to 325 degrees. Grease and flour 10" bundt pan.
2. In a medium bowl, combine the flour, baking powder and baking soda.
3. Grate one tablespoon of the lime peel and squeeze limes (yield should be 1/4 cup lime juice).
4. In a large bowl, beat butter with sugar until well blended at low speed. Beat until light at high speed, about 3-4 minutes. Add eggs, one at a time, beating well after each. Beat in lime peel and vanilla.
5. At low speed, alternately beat in flour and Greek yogurt.
6. Spoon batter into prepared pan and bake about 30 to 35 minutes or until toothpick inserted near center comes out clean.
7. With a knife, loosen cake from sides of pan. Cool in pan on rack for 10 minutes. Remove cake from pan by quickly inverting pan on serving plate.
8. Prepare lime glaze: Mix the 1/4 cup of lime juice with 1/4 cup powdered sugar; whisk together and brush over top of warm cake.
9. Sift an additional 1/4 cup of powdered sugar over top of cake.
10. 16 Servings.
Title: Peanut Butter Pie
Ingredients:
- 1/2 creamy peanut butter
- 1 powdered sugar
- 1 1/2 granulated sugar
- 1/2 cornstarch
- 3 3/4 milk
- 1
- 4
Instructions:
1. Mix 1/2 cup peanut butter, 1 cup powdered suga till crumbly.
2. set aside.
3. In large heavy pan, combine sugar, cornstarch, milk, stir well and cook till bubbly.cook 2 minutes more.
4. Remove from heat, gradually stir about 1 cup of hot mixture into bowl, which contains 2 beaten eggs, return all to pan.
5. Cook till nearly bubble.DO NOT BOIL!
6. Remove from heat and add 1/2 cup butter, cut into pieces, and 1 tbls vanilla extract.
7. Mix well.let cool 10 minutes at room temperature.
8. Sprinkle 1/2 of the peanut butter/powdered sugar mixture in the bottom of baked pie shell --
9. Mound filling over and chill 1 hour.
10. Use Whipped topping mix and sprinkle reserved peanut butter mix on top.
11. for the TOPPING:
12. I either buy at bulk store or use Dream Whip, prepared as box directs for topping.cuts down on calories and fat from whipping cream.
Title: Moroccan Citrus Fruit Salad
Ingredients:
- 4 navel oranges
- 2 pink grapefruit
- 3/4 orange flower water
- 3 honey
- 2 vanilla bean
- 1 cinnamon
- 1/2 mint leaf
- 1
Instructions:
1. Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
2. Squeeze juice from leftover membranes into a small bowl.
3. Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
4. Strain juice over fruit and refrigerate for at least 2 hours or overnight.
5. Garnish with mint leaves and serve.
Title: Microwave Apple Crisp
Ingredients:
- 4 tart apples
- 1/3 all-purpose flour
- 1/4 sugar
- 2 lemon juice
- 3/4 ground cinnamon
- 2/3 old fashioned oats
- 1/2 brown sugar
- 3 butter
- vanilla ice cream
Instructions:
1. In a large bowl, combine the apples, 1 tablespoon flour, sugar, lemon juice and 1/4 teaspoon cinnamon. Pour into a greased 9-in. deep-dish pie plate.
2. In a small bowl, combine the oats, brown sugar and remaining flour and cinnamon. Cut in butter until crumbly; sprinkle over apple mixture. Cover with waxed paper. Microwave on high for 5-7 minutes or until apples are tender. Serve with ice cream if desired.
Title: Strawberry Crinkle Cookies
Ingredients:
- 1 water
- 1/2 eggs
- 2 sugar
- 2
- 1/3
- 1/4
Instructions:
1. Combine all ingredients.
2. Chill the dough about 1 hour to make it easier to handle.
3. Shape the dough into 1-inch balls,dip top of ball in sugar.
4. Place on a slightly greased cookie sheet,sugar side up, 2 inches apart.
5. Bake at 350 degrees 10 to 12 minutes.
Title: Your Basic S'mores
Ingredients:
- 1 marshmallows
- 2 graham crackers
- 3
Instructions:
1. Toast one marshmallow until a light golden color.
2. Top with 2 squares of chocolate.
3. Sandwich between one graham cracker, broken in half (that would be 4 separate grahams, 2 on either side of the s'more).
4. To toast while camping, push the marshmallow on a long stick and turn constantly over an open fire.
5. To toast at home, pop in a preheated oven on a cookie sheet and watch closely! (usually about 2 minutes).
Title: Apple Crisp ('the Neely's)
Ingredients:
- 5 granny smith apples
- 1/4 pecans
- 3 all-purpose flour
- 1/2 brown sugar
- 2 maple syrup
- 1 lemon juice
- 3/4 all-purpose flour
- 1/3 brown sugar
- 1/4 ground cinnamon
- 1/4 salt
- 6 butter
- 1/4 pecans
Instructions:
1. Preheat oven to 350 degrees F.
2. For the Filling:
3. Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
4. For topping:.
5. Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
6. Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
Title: Petite Nutella Pochettes
Ingredients:
- 1 butter
- 8 cream cheese
- 2 flour
- 1/4 confectioners' sugar
- 2 water
- 1/2 - 1
Instructions:
1. In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.
2. Preheat the oven to 375 degrees F.
3. On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles.
4. Fill each dough circle with a small spoonful of Nutella. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Bake until golden, about 20 minutes. Cool, then sift the confectioners' sugar on top and serve.
Title: German Hazelnut Cake
Ingredients:
- 9 butter
- 7 margarine
- 4 sugar
- 2 eggs
- 9 all-purpose flour
- 3 baking powder
- 9 ground hazelnuts
- 1 3/4 chocolate
- icing sugar
Instructions:
1. Preheat oven to 350°F.
2. Mix together the sugar, eggs and flavouring and set aside.
3. In another bowl, cream the butter and gradually add it to the sugar mixture.
4. Mix the flour, baking powder and ground nuts together.
5. Add it to the sugar and butter mixture a spoonful at a time.
6. Fold in the chocolate.
7. Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
8. Bake in preheated oven for 50 to 65 minutes.
9. Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
10. Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
11. Dust the cooled cake with icing sugar.
Title: Hawaiian Pineapple Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 2 eggs
- 20 crushed pineapple
- 1/4 canola oil
- 1/4 salt
- 1 vanilla
- 1 evaporated milk
- 1 1/2 sugar
- 3/4 butter
- 1 oleo
- 1 vanilla
- 1 pecans
- coconut
Instructions:
1. Beat flour, sugar, soda, eggs, pineapple, oil, salt and vanilla togther 3 minutes.
2. Pour into 9x13 pan.
3. DO NOT GREASE OR FLOUR PAN.
4. Bake 35 minutes in 350 degree oven.
5. Meanwhile bring the evaporated milk, sugar, butter and vanilla to a boil.
6. Add pecans and coconut.
7. Cook an additional 2 minutes.
8. Pour over cake when remove from oven.
9. Serve with Cool Whip or ice cream.
Title: Eclair Cake With Cherry Topping
Ingredients:
- 2 vanilla instant pudding mix
- 1/2 heavy whipping cream
- 3 graham cracker squares
- 1 pure vanilla extract
- 1/2 sugar
- 1 cherry pie filling
- 1
Instructions:
1. In a medium bowl, use blender on medium or "whip" to beat the heavy whipping cream as you add the vanilla extract and sugar. It will be ready when it is nice and tight (sticks to the blades). You now have your whipped cream.
2. In another bowl blend the pudding mix and milk until it has a creamy consistancy (about 3-4 minutes) on a low to medium setting.
3. Add the whipped cream and blend together on low (or just fold them together) until well mixed. Do not over-blend.
4. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan or pyrex. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Then evenly spread the cherry pie filling on top.
5. Refrigerate immediately and allow it to set for at least 4 hours. Enjoy!
Title: Jessica's Banana Paradise
Ingredients:
- 1 banana
- 1 butter
- 2 sugar
- 3 cinnamon
- 2 butter pecan ice cream
- 1
Instructions:
1. Melt the butter in a medium sized pan over med-low heat.
2. Cut the banana in half, and place in pan.
3. Brown all sides of the banana halves.
4. Remove from pan, and roll in the cinnamon and sugar mixture.
5. Place the bananas in a bowl, top with ice cream, caramel syrup, and a dash of cinnamon.
6. Enjoy paradise!
Title: Chocolate Chestnut Pots
Ingredients:
- 9 madeira wine
- 4 butter
- 1 eggs
- 2 chestnut puree
- 1 creme fraiche
Instructions:
1. Make a few chocolate curls for decoration then break the rest of the chocolate into squares& melt with the maderia in a heatproof bowl over simmering water.
2. Remove from heat& add the butter a few pieces at a time, stirring until melted& smooth.
3. Beat the egg yolks quickly into the mixture, then beat in the chestnut puree, a little at a time, making sure each addition is absorbed before you add the next.
4. Mix until smooth.
5. Beat the egg whites in another bowl until stiff.
6. Stir in 1 tablespoon of the whites into the chestnut mixture to lighten it.
7. Then evenly fold in the rest.
8. Spoon the mixture into 6 small ramekin dishes& chill until set.
9. Serve topped with generous amounts of creme fraiche& decorate with chocolate curls.
Title: Easy, Light, Best Butter Pecan Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla instant pudding mix
- 1 1/3 milk
- 1 Cool Whip
- 1 pecans
- 12 vanilla
- 1 1/2 - 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix the cake mix as directed on box (do not overbeat).
3. Bake in three layers (approximately 20 minutes) in greased and floured pans.
4. Cool in pans for 10 minutes then remove to rack and cool completely before frosting.
5. Mix the pudding and milk together until it starts to thicken. Fold in the Cool Whip.
6. Add the nuts and vanilla.
7. Frost the cake This makes a lot of icing so be generous between the layers and icing the cake. Store in the refrigerator.
Title: Lemon Jumbles
Ingredients:
- 2 3/4 all-purpose white flour
- 1 cream of tartar
- 1/2 baking soda
- 1/4 salt
- 1 unsalted butter
- 1 granulated sugar
- 1 egg
- 1 lemon zest
- 1 fresh lemon juice
- 1
Instructions:
1. Preheat oven to 350*.
2. Grease several baking sheets or coat with nonstick spray.
3. In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda and salt, set aside.
4. In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract.until light and well blended.
5. Beat or stir in flour mixture until well incorporated.
6. Gather up the dough and shape it into a ball.
7. Cut it into quarters. Shape each quarter into a flat disc.
8. Score each dish into quarters, then cut into 12 wedges.
9. Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2"-5" long rope. Bring the ends of each rop together and press firmly to create a ring.
10. Place on baking sheets, spacing 1 1/4" apart.
11. Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes or just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.
12. using a spatula, immediately transfer the cookies to a wire rack to cool completely.
13. GLAZE: in a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice, corn syrup almond extract(if using.and food coloring.till smooth and well blended. Thin the mixture with enough additional lemon juice to produce a thin glaze.
14. Set the racks with cookies over wax paper to catch drips. dip top of each cookie into the glaze.shake off the excess --.
15. Let stand until the glaze completely sets.about 1 hour.
16. For an extra special look.once the cookies are glazed, add a little food coloring to leftover icing to intensify the hue, slightly -- then pipe or drizzle zigzagged lines across the cookie tops for an easy but effective contrasting garnish.
Title: Chocolate Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 white sugar
- 2 eggs
- 2 vanilla extract
- 2 flour
- 2/3 cocoa powder
- 3/4 baking soda
- 1/4 salt
- 2 bittersweet chocolate chips
Instructions:
1. Preheat oven to 350'.
2. In a large bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
3. In a separate bowl, combine the flour, cocoa, baking soda, and salt. Stir into the butter mixture until will blended.
4. Mix in the chocolate chips.
5. Drop by rounded tablespoonfuls onto cookie sheets lined with parchment paper.
6. Bake for 8-10 minutes in the preheated oven or until just set. Be sure not to overbake them, as they will continue baking on the cookie sheets. Cool slightly on the cookie sheets before transferring to cool completely.
Title: 3 Layer Pumpkin Pie Dessert
Ingredients:
- 18 1/4 butter
- 1/2 egg
- 1 pumpkin pie filling
- 1 eggs
- 2 evaporated milk
- 2/3 sugar
- 1/4 cinnamon
- 1 butter
- 1/4 walnuts
- 1 1/4
Instructions:
1. Preheat oven 350°F.
2. grease or use non-stick cooking spray and prepare 13x9 inches pan.
3. Reserve 1 cup dry cake mix for topping.
4. Crust - Combine remaining cake mix, butter and egg, press into bottom of pan. (set a side).
5. Prepare filling - combine pie mix, 2 eggs and evaporated milk, mix well and pour over crust.
6. Topping - combine dry mix, sugar, cinnamon and cut in butter to crumble mixture. Sprinkle over filling.
7. Bake 350 for 50 minutes or until set.
8. Serve with dollip of whip cream.
Title: Godiva Milk Chocolate Mousse Cake
Ingredients:
- 1/2 all-purpose flour
- 1/4 granulated sugar
- 1/2 baking powder
- 1/2 salt
- 1/8 eggs
- 3 vanilla extract
- 1/4 heavy cream
- 1 dark chocolate
- 9 light corn syrup
- 1/4 vanilla extract
- 2 heavy cream
- 2 frozen unsweetened raspberries
- 1 1/4 granulated sugar
- 7 1/2 fresh raspberry
- 1
- 3/4
- 1
- 1/2
- 1
Instructions:
1. MAKE THE CHOCOLATE GENOISE:
2. Preheat oven to 350°F
3. Lightly butter bottom of 9-inch springform pan and line with parchment paper.
4. Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
5. Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed.
6. Add flour all at once, folding until just combined.
7. Pour batter into prepared pan.
8. Bake for 30 to 35 minutes or until cake springs back when touched lightly.
9. Cool completely in pan on wire rack.
10. MAKE THE CHOCOLATE GANACHE:.
11. Place chocolate in microwave-safe bowl.
12. Microwave on medium (50% power) for 1 minute; stir.
13. Microwave 30 seconds more or until chocolate is softened; stir until smooth.
14. Add Godiva Liqueur, oil and vanilla, stirring to combine.
15. Cool to room temperature.
16. Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed.
17. Gently fold whipped cream into chocolate mixture.
18. ASSEMBLE THE CAKE:.
19. Loosen genoise from pan, using a knife.
20. Remove side of springform pan; carefully remove paper.
21. Cut cake horizontally into two equal layers.
22. Place one layer cut side up in bottom of springform pan.
23. Spread half of the mousse on cake.
24. Place top layer on mousse and spread with remaining mousse.
25. Cover and refrigerate for 3 to 4 hours or until mousse is set.
26. MAKE THE GANACHE:.
27. Place chocolate, corn syrup and vanilla in bowl.
28. Heat heavy cream in saucepan over medium heat to a simmer.
29. Pour over chocolate mixture.
30. Let stand 30 seconds.
31. Stir until smooth and let cool.
32. MAKE THE RASPBERRY SAUCE:.
33. Puree raspberries in food processor.
34. Strain through a fine-meshed sieve into small bowl.
35. Stir in sugar and Chambord.
36. Refrigerate sauce until needed.
37. TO SERVE:.
38. Spread side of cake with ganache, reserving 1/3 cup.
39. Drizzle top of cake with more ganache, using a fork.
40. Garnish with raspberry sauce, fresh raspberries, and a sprig of mint.
Title: Chocolate, Strawberry & Cookie Parfaits
Ingredients:
- 2 nonfat milk
- 1 chocolate pudding
- 1 fresh strawberries
- 6 light non-dairy whipped topping
- 1/4
Instructions:
1. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended. Refrigerate 5 minute
2. Spoon one-third of the pudding mixture evenly into four mugs or parfait glasses; top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with the remaining pudding mixture and whipped topping.
3. Serve immediately or store in refrigerator up to 2 hours before serving.
Title: Brown Sugar Peach Cake
Ingredients:
- 3/4 brown sugar
- 1/2 milk
- 3 egg
- 1 cinnamon
- 1 1/2 pecans
- 1 butter
- 1/2
- 1
Instructions:
1. Mix ingredients together until well combined.
2. Grease a 9" x 9" square baking dish with butter.
3. Add mixture to baking dish.
4. Bake in 350° F oven for 50-60 minutes or until an inserted toothpick comes out clean.
Title: Lemon Star
Ingredients:
- 1 butter
- 1 sugar
- 3 milk
- 2 lemon peel
- 1 egg
- 3 flour
- 1 1/2 baking powder
- 1/2 salt
- 1
Instructions:
1. In a large bowl, beat butter and sugar until light and fluffy.
2. Add milk, lemon peel, lemon oil and egg; blend well.
3. Stir in flour, baking powder and salt. mix well.
4. Cover with plastic wrap and refrigerate for 1-2 hours.
5. Preheat oven to 400.
6. Roll dough 1/3 at a time to 1/8" thick. Cut star shaped cookies.
7. Bake for 5-8 minutes or until edges are lightly golden.
8. Immediately remove from cookie sheet and cool completely.
9. In a small bowl combine 2 cups powdered sugar, 3 tablespoons lemon juice and 1-2 tablespoons water; beat until smooth.
10. Stack pairs of stars, alternating the points with the glaze holding them together and on top.
11. Sprinkle with yellow sugar.
Title: Lemon Orange Rainbow Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 boiling water
- 1 1/3 cold water
- 6 Cool Whip
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the eggs, oil and water; beat with an electric mixer on medium speed until it is very frothy.
3. Add the cake mix and beat on low speed until just combined and then on medium speed for 2 minutes.
4. Pour into a greased 13x9 inch cake pan and bake for 35-40 minutes, or until wooden tooth pick inserted in the center comes out clean.
5. Cool in pan 15 minutes.
6. Meanwhile dissolve Jell-O in boiling water in a small bowl. Add cold water.
7. Gently prick cake with a fork by putting the fork in cake about three quarters of the way down and carefully pulling the cake back. While fork is still in cake, spoon about a tablespoon of the Jell-O in the prick mark. (You may find it easier to use a liquid measuring cup or a baster instead of spooning the Jell-O in.) Do this at 1/2 inch intervals over the whole cake.
8. Pour remaining Jell-O over the cake.
9. Chill, covered, at least 2 hours.
10. Frost with Cool Whip.
11. Chill, covered, another 2 hours.
Title: Pecan Slice
Ingredients:
- 110 plain flour
- 35 self-raising flour
- 90 butter
- 1 egg
- 200 pecans
- 60 butter
- 80 golden syrup
- 50 brown sugar
- 1 egg
- 2 self-raising flour
Instructions:
1. Sift flours into medium,rub in butter;stir in egg.
2. Press mixture over base of greased 19cm by 29cm rectangular slice pan.
3. Bake in moderate oven for 15 minutes,sprinkle evenly with nuts,pour over.
4. the slice.
5. Bake in moderate oven for 15 minutes or until topping is just set.Cool in.
6. pan.
Title: Carob Brownie Pie
Ingredients:
- 1/3 whole wheat flour
- 1/3 wheat germ
- 1/3 carob powder
- 1/4 salt
- 1/3 light olive oil
- 1/3 granulated sugar
- 1/3 clear honey
- 2 vanilla extract
- 2 eggs
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 9 inch glass pie plate.
3. In a large mixing bowl, whisk together whole wheat flour, wheat germ, carob (or cocoa) powder, and salt.
4. In a medium mixing bowl, whisk together light olive oil, granulated sugar, clear honey, vanilla extract, and eggs.
5. Add wet ingredients to dry, and whisk until just combined; then pour batter into prepared glass pie plate.
6. Bake for 25 minutes.
7. Transfer baked brownie pie to a wire rack to cool completely; then cover, and refrigerate for 24 hours (for a more moist texture).
8. To serve: top each piece with 2 tablespoons (or more) of Reddi-Wip topping and 1 tablespoon of chopped pecans.
Title: Strawberries Chantilly
Ingredients:
- 1 fresh strawberries
- 1/4 kirsch liqueur
- 3 Cool Whip
Instructions:
1. Hull strawberries. Wash and drain on paper towels.
2. Mix whole berries with melba sauce and kirsch if using.
3. Spoon into clear glass dessert dishes.
4. Top with a small amount of cool whip.
Title: Mayonnaise Biscuits (Cookies)
Ingredients:
- 500 flour
- 250 sugar
- 250 mayonnaise
- 1 vanilla bean paste
- 1 baking powder
- 1/8 salt
- 1/2 sugar
Instructions:
1. Sieve flour and baking powder, set aside.
2. Mix the mayonnaise, sugar, salt and vanilla paste.
3. Add the flour to the mayonnaise and mix well.
4. Depending on the brand of mayonnaise you may need to add an extra tablespoon of flour if it is still sticky.
5. Form into small balls and roll in extra sugar.
6. Place onto baking tray and bake for 10-12 minutes.