lumicero/recipes-ing2inst huggingface dataset:
Title: Peachy Pound Cake
Ingredients:
- 3 flour
- 1/4 baking soda
- 1/2 salt
- 1 unsalted butter
- 3 sugar
- 6 eggs
- 1 vanilla extract
- 1/2 sour cream
- 1/2 cream cheese
- 2 butter
- 8 milk
- 1/4 confectioners' sugar
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch tube pan.
3. Sift and mix the flour, baking soda and salt in a small bowl.
4. Cream the butter and sugar in a mixing bowl until light and fluffy.
5. Add the eggs, one at the time, mixing well after each addition.
6. Stir in the vanilla and almond extracts.
7. Add the dry ingredients and mix well.
8. Fold in the sour cream and peaches.
9. Pour into the prepared pan.
10. Bake for 80 minutes or until a wooden pick inserted in the center of the cake comes out clean.
11. Cool in the pan for 10-15 minutes, then invert onto a wire rack for cooling.
12. Icing: Cream the cream cheese and butter in a mixing bowl until light and fluffy.
13. Add the milk and almond extract and mix well.
14. Add the confectioners sugar gradually, beating until smooth.
15. Frost cake.
16. Store leftover cake covered in the fridge.
Title: Apple Crisp
Ingredients:
- 10 apples
- 1 white sugar
- 1 all-purpose flour
- 1 ground cinnamon
- 1/2 water
- 1 quick-cooking oats
- 1 brown sugar
- 1/4 baking powder
- 1/4 baking soda
- 1/2 butter
Instructions:
1. Preheat oven to 350 deg. F. Place the sliced apples in a 9x13 inch pan. Combine the white sugar, 1 tablespoon flour and ground cinnamon together and sprinkle over the apples. Next, pour the water over the apples. Combine the oats, remaining flour, brown sugar, baking powder, baking soda and melted butter together. Crumble the mixture evenly over the layer of apples. Bake for about 45 minutes.
2. Tips:
3. Combining two or more varieties of apples gives a wonderful flavor to the dish.
Title: Deep Dark Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2 margarine
- 1 powdered sugar
- 6 milk
- 2 2/3 vanilla extract
- 1/2
- 1/3
- 1
Instructions:
1. Heat oven to 350°F Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
Title: Cutout Sugar Cookies
Ingredients:
- 3 all-purpose flour
- 1 sugar
- 1 baking soda
- 1/4 salt
- 1/2 shortening
- 1/2 butter
- 2 eggs
- 1 milk
- 1 vanilla extract
- 1/2 butter
- 4 confectioners' sugar
- 1 vanilla extract
- 2 -4 milk
Instructions:
1. In a large bowl, combine the flour, sugar, baking soda and salt. Cut in the shortening and butter until crumbly. In another bowl, whisk the eggs, milk and vanilla; add to flour mixture and mix well.
2. Divide dough into three balls; cover and refrigerate for 2 hours or until easy to handle.
3. Remove one portion of dough from the refrigerator at a time On a lightly floured surface, roll out dough to 1/4-in. thickness Cut with a floured 2-in. cookie cutter. Place 1 inches apart on ungreased baking sheets.
4. Bake at 325 for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
5. For frosting, in a large bowl, cream the butter, confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Tint with food coloring if desired. Frost cookies. Decorate with colored sugar and candies if desired.
Title: Hallmark Family Sauce Pan Apple Dessert!
Ingredients:
- 4 cake flour
- 2 vanilla extract
- 6 sugar
- 3/4 water
- 7
Instructions:
1. core and chunk 4 Granny Smith apples, put them in 6 cups water add 2 Tbsp Vanilla Extract, ad 1/4 cup sugar let boil reduce heat, Next prepare flour mix 1st mix 1/2 cup cake flour with 2/3 cup water 1/4 cup sugar 2 Tbsp vanilla extract, pour into apples stir then for the top mix 1 cup cake flour, 1/4 cup water, 1/4 cup sugar, 2 Tbsp Vanilla Extract, pour on top cover for 20 minutes on low heat.
2. mix batter in bowl.
3. optional mix 2 cups cake flour with 1/2 cup water, and 1/2 cup sugar 4Tbsp Vanilla Extract, mix in bowl pour half in apples then add the rest on top.
Title: Individual Blueberry or Apple Crisp
Ingredients:
- 4 blueberries
- 2 lemon juice
- 1/2 flour
- 1/2 brown sugar
- 1/4 butter
- 1/2 salt
- 1 cinnamon
Instructions:
1. Preheat oven to 350.
2. Divide blueberries (or apples) between 6 individual ramekins or custard cups.
3. In a bowl, combine lemon juice, flour, brown sugar, butter, salt, and cinnamon. Stir with your fingers until ingredients are crumbly.
4. Sprinkle the topping over the fruit and bake at 350 for 25 minutes.
Title: Reese's Peanut Butter & Chocolate Chip Crescents
Ingredients:
- 1/2 powdered sugar
- 2
- 1
Instructions:
1. Heat oven to 375 degrees F.
2. Stir together chips and nuts in small bowl.
3. Unroll dough to form 8 triangles.
4. Lightly sprinkle 1 heaping tablespoon chip mixture on top of each; gently press into dough.
5. Starting at shortest side of triangle, roll dough to opposite point.
6. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
7. Bake 10 to 12 minutes or until golden brown.
8. Sprinkle with powdered sugar.
Title: Meyer Lemon Curt Tart
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 1/4 all-purpose flour
- 1 salt
- 1 cold water
- 2 -4 lemon juice
- 3/4 lemons, zest of
- 3 eggs
- 5 salt
- 1 butter
- 3/4 blueberries
- 1 sugar
- 2 lemon juice
- 2
- 1
Instructions:
1. For the dough:
2. Preheat the oven to 425 degrees F.
3. Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage.
4. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water.
5. When the dough has reached the proper consistency, dump it out on a clean work surface.
6. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips.
7. Repeat this process 1 to 2 more times, dust with flour if needed.
8. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
9. On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness.
10. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough.
11. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge.
12. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks.
13. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more.
14. Remove the tart shell from the oven and cool. The dough should be golden and crisp.
15. For the curd:
16. Preheat the oven to 300 degrees F.
17. In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency.
18. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes.
19. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
20. Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.
21. To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.
Title: Pineapple Upside Down Cake
Ingredients:
- 30 butter
- 30 brown sugar
- 2 pineapple rings
- 220 butter
- 100 caster sugar
- 100 eggs
- 3 self raising flour
- 100 baking powder
- 1 milk
- 2
Instructions:
1. Preheat the oven to 180c/350f.
2. beat together the 30g of butter, brown sugar and preserve, and spread over the base of an oblong non stick cake tin.
3. Arrange the pineapple rings over the base of the tin.
4. Beat the 100g of butter with the caster sugar, add the eggs one at a time with 1 tablespoon of flour and beat well.
5. sift in the remaining flour and baking powder and fold in well with the milk.
6. Spoon over the pineapple and level with the back of the spoon.
7. Bake for 45-50 minutes until well risen and a skewer comes out clean.
8. Allow to cool in the tin for 5 minutes then loosen around the edge, place a large serving plate over the top and turn out the cake.
9. Be very carefull as the syrup will be very hot.
Title: White Chocolate - Almond- Cherry Pound Cake
Ingredients:
- 1 sour cream
- 1/3 eggs
- 1 white chocolate pieces
- 4 dried cherries
- 1/3
- 1
Instructions:
1. Pre heat oven to 325 degrees.
2. In medium bowl, mix first 5 ingredients for 2 minutes.
3. Fold in white chocolate and cherries.
4. Pour into a greased and floured bundt pan.
5. Bake for 55 to 60 minutes or until tooth pick comes out clean.
Title: Sticky Chocolate Cake
Ingredients:
- 1 butter
- 2 dark brown sugar
- 1 instant coffee
- 1 1/3 water
- 8 eggs
- 5 vanilla extract
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 raisins
- 3/4 walnuts
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 325 degrees F.
2. Cream the butter and sugar with an electric mixer until light and fluffy. Heat coffee, water(or 1 1/3 cups already brewed coffee), and chocolate in a saucepan over low heat, stirring often until chocolate has melted completely. Add the coffee chocolate mixture to creamed sugar and butter. Beat in eggs, 1 at a time until well mixed, and then stir in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. A little at a time, beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
3. Butter and lightly dust a bundt pan with flour. Pour the batter into pan and bake about 45 to 50 minutes or until a toothpick inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve. Enjoy!
Title: Grilled Peaches With Greek Yogurt
Ingredients:
- 4 honey
- 1 cinnamon
- 4
- 1 1/4
Instructions:
1. Cut peaches in halves remove pit, and place face down on BBQ. Grill for 4-5min on each side, until soft.
2. While grilling, combine yogurt and 4 tablespoons honey - mix well.
3. Remove from grill, add 1 tablespoon yogurt mixture to top of peach, drizzle with honey and sprinkle with cinnamon. Repeat for all remaining slices.
4. Enjoy!
Title: Partytime Butternut Squash Cake
Ingredients:
- 1 3/4 whole wheat pastry flour
- 1/4 all-purpose flour
- 4 eggs
- 1 sugar
- 1 3/4 baking powder
- 2 baking soda
- 2 cinnamon
- 1 nutmeg
- 1 ground cloves
- 1 salt
- 1/8 walnuts
- 1/2 raisins
- 1/2 cream cheese
- 1/2 confectioners' sugar
- 12 butter
- 1 margarine
- 3 vanilla extract
- 1
Instructions:
1. Mix cake ingredients together in one bowl with hand mixer, adding nuts and raisins at the end.
2. Bake at 350 for approximately 45 minutes although this will depend on your oven. It is best to insert a toothpick or knife into the center, as soon as it comes out dry, remove your cake from the oven. Do not overbake.
3. Mix icing ingredients together and spread onto cooled cake. Enjoy!
Title: Cranberry and Orange Streusel Cake
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 butter
- 3/4 boiling water
- 1/4 egg
- 1 fresh cranberries
- 2 brown sugar
- 1/2 all-purpose flour
- 2 butter
- 2 walnuts
- 1/2 pecans
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9 inch square pan.
3. Make the struesel topping by combining the brown sugar, flour, nuts and butter together with a fork until crumbly. Set aside.
4. Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl.
5. Add the melted butter, orange juice, boiling water and egg. Stir with a wooden spoon until combined.
6. Fold in the cranberries.
7. Pour into the prepared pan.
8. Sprinkle struesel over the cake batter.
9. Bake for about 45 minutes or until a cake tester inserted into the cake comes out clean.
10. The cake may be frozen and reheated at 350 degrees F for 10 minutes.
Title: Stellas
Ingredients:
- 1 pecans
- 1/2 granulated sugar
- 1/2 cinnamon
- 3 flour
- 1 1/2 butter
- 1 sour cream
- 2
Instructions:
1. Combine nuts, sugar, and cinnamon in a small bowl. Set aside.
2. Sift flour in a medium size bowl. Cut in butter until mixture is crumbly. Stir in sour cream.
3. Work dough with spoon or hands just until it holds together. Wrap in foil or plastic wrap; refrigerate 6 hours.
4. Divide dough into 4 equal parts. Work with one at a time, leaving rest refrigerated. Dough will be soft and sticky.
5. Sprinkle work surface with flour, then heavily with sugar. Shape dough into a ball. Roll out to a round a little larger than 8 inches. Dough should be quite thin.
6. Cut into an 8-inch circle. Refrigerate scraps.
7. Brush circle with beaten egg white. Sprinkle with nut mixture (about 1/3 cup).
8. Cut into 8 equal wedges. (I find a pizza cutter works best).
9. Roll each wedge from wide end, tucking point underneath. Place 1 inch apart on ungreased cookie sheet.
10. Repeat with remaining dough.
11. Brush tops with egg white. Sprinkle with remaining nut mixture.
12. Form scraps of dough into ball, roll out, cut, and roll as above.
13. Bake in preheated 400° oven for 15 to 20 minutes or until light brown.
14. Remove cookies to wire racks. Cool. Store in tightly covered container up to 2 weeks.
15. Prep time does not include refrigeration time.
Title: Healthy Chocolate- Nut Torte With Fruit Glaze
Ingredients:
- 1 artificial sweetener
- 1 Egg Beaters egg substitute
- 1/2 vanilla extract
- 2 light olive oil
- 1 all-purpose flour
- 3/4 baking powder
- 3/4 salt
- 1/2
- 1
- 1/8
- 1/4
Instructions:
1. Preheat oven to 350° and coat a 10-inch springform pan with cooking spray. sprinkle flour to coat pan and shake out excess.
2. In food processor, finely chop almonds (or walnuts) with 2 tbs of the Splenda; set aside.
3. In large bowl, beat egg beaters, egg whites and vanilla on medium speed until foamy.
4. Gradually beat in rest of the Splenda, 1 tablespoon at a time until mixture is thick and pale in color (about 5 minutes).
5. Turn mixer to lowest speed and add oil in a slow steady stream.
6. In a different bowl, sift together flour, cocoa, baking powder and salt. Fold in almond mixture.
7. Gently fold in egg mixture and mix until just combined.
8. Pour into springform pan and bake 30 to 35 minutes or until edges begin to pull away from sides of pan and the center is firm to the touch. Cool on a rack.
9. In a small saucepan, over low heat, melt fruit spread until smooth. Spread over cake and let stand 30 minutes or until spread is set.
10. Remove torte from pan before serving.
Title: Slow Cooker Black and Blue Cobbler
Ingredients:
- 1 all-purpose flour
- 1 1/2 sugar
- 1 baking powder
- 1/4 salt
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 2 eggs
- 2 milk
- 2 fresh blackberries
- 2 frozen blackberries
- 2 fresh blueberries
- 3/4 frozen blueberries
- 1 water
- orange zest
Instructions:
1. In a bowl, combine flour, 3/4 cup sugar, and next 4 ingredients.
2. Combine eggs, milk, and oil; stir into dry ingredients until just moistened.
3. Spread batter evenly onto the bottom of a greased 5-quart slow cooker.
4. In a saucepan, combine berries, water, orange peel and remaining sugar.
5. Bring to a boil.
6. Remove from heat; immediately pour over batter.
7. Cover and cook on high for 2 to 2 1/2 hours or until tests done.
8. Turn cooker off.
9. Uncover and let stand for 30 minutes before serving.
Title: Sour Cream Frosting
Ingredients:
- 1 sour cream
- 1 icing sugar
- 1 vanilla extract
- 1
Instructions:
1. Whip cream until soft peaks form.
2. Combine sour cream with sugar and vanilla and stir gently to dissolve sugar.
3. Carefully fold in whipped cream and ice cake!
Title: Danish Aristocrats
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 1 egg
- 4 1/4 flour
- 1/2 salt
- 1
Instructions:
1. Heat oven 375°F degrees.
2. Cream together butter and sugar; add beaten egg.
3. Mix together flour & salt.
4. Using a wooden spoon stir flour into the creamed butter mixture.
5. Work in the nuts until evenly distributed.
6. Divide dough into 4 parts and roll each part into a sausage about 2-inches in diameter. Wrap in wax paper and refrigerate until firm.
7. Slice the dough into 1/4" slices and place 1" apart on an ungreased cookie sheet.
8. Bake for 10-12 minutes (bake in center of the oven) Do not let the cookies brown too much they should be the color of shortbread--pale golden.
9. Store in tins in the fridge or freezer.
Title: Spiced Applesauce a La Mode for 2
Ingredients:
- 1 applesauce
- 1/2 cinnamon
- 1/2 lemon juice
- vanilla ice cream
Instructions:
1. In small saucepan, heat applesauce, cinnamon and lemon juice, stirring occasionally, until hot.
2. Divide applesauce between dessert dishes. Top each serving with ice cream or frozen yogurt.
Title: Old World German Honey Cookies
Ingredients:
- 1 1/4 raw sugar
- 1 1/4 raw honey
- 1 eggs
- 2 flour
- 4 vanilla
- 1 baking soda
- 1 ginger
- 1
Instructions:
1. Preheat oven to 375.
2. In large saucepan over medium heat, melt lard, sugar and honey together. Set aside to cool.
3. Whip eggs thoroughly. Slowly add ginger and vanilla.
4. Mix in cooled honey mix slowly to temper the eggs.
5. Slowly add in baking soda and flour mixing thoroughly.
6. Place by spoonfuls on cookie sheet.
7. Bake for about 10-12 minutes or until golden brown.
Title: Chewy & Fudgy Brownies
Ingredients:
- 1/2 cocoa powder
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 vanilla
- 1/2 flour
- 1/4 salt
- 1 chocolate chips
Instructions:
1. Melt your butter and stir in your sugar and cocoa powder.
2. Beat your eggs into your wet ingredients until smooth.
3. Add vanilla and salt.
4. Sift in your flour.
5. Add your chocolate chips or other fun treats into your batter.
6. Pour batter into a well greased 9 x 9 pan.
7. Bake @ 350 for 25 minutes. Do not overcook! The toothpick may not come out fully clean but it will firm up as it cools.
Title: Lady's Chocolate Cake
Ingredients:
- 1/2 margarine
- 1 sugar
- 4 eggs
- 1 self-rising flour
- 1 vanilla
- 1 sugar
- 1 margarine
- 1/2 evaporated milk
- 1/3 chocolate chips
- 1/2 pecans
- 1/2
Instructions:
1. Mix well first 6 ingredients.
2. Pour into a greased and floured 9x13-inch pan. Bake at 350°F for 20-30 minutes.
3. Icing:
4. Bring to boil 1 cup sugar, 1 stick margarine and 1/3 cup evaporated milk. Boil 1 minute. Add chocolate chips and pecans and pour over warm cake.
Title: Tasty Thumbprint Cookies
Ingredients:
- 112 butter
- 50 powdered sugar
- 1 flour
- 140 salt
- 1 granola cereal
- 25
- 14
Instructions:
1. Preheat the oven to 190°C/375°F.
2. Cream butter and sugar in a big bowl. Add the egg yolk. Sift in flour and salt and stir until just combined. Fold in granola cereal or nuts. Mix well.
3. Using your hands (if the dough is sticky, flour them lightly) take small lumps of dough and roll them into balls. Make an indentation into each ball using your fingers or the handle of a wooden spoon.
4. Fill each cookie with a ts of your favourite jam and bake for 12-15 minutes on a paper-lined baking sheet. The cookies should be slightly browned and the jam bubbly.
Title: Ne Plus Ultra Cookies
Ingredients:
- 1/2 unsalted butter
- 2/3 dark brown sugar
- 1/4 granulated sugar
- 1 pure vanilla extract
- 2 eggs
- 1 1/4 all-purpose flour
- 1/2 coarse salt
- 1/2 baking soda
- 1 raisins
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add vanilla and eggs; mix until well combined.
2. Sift flour, salt, and baking soda into a medium bowl; add to butter mixture on low speed until just combined. Stir in chocolate chips, raisins, and pecans.
3. Roll dough into 2 1/2-inch balls, then flatten to 1-inch thick. Transfer to baking sheets lined with parchment. Bake cookies until golden brown, about 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
Title: Angel Food Torte
Ingredients:
- 1 vanilla pudding mix
- 1 crushed pineapple
- 1 Cool Whip
- 1
Instructions:
1. Slice angel food cake into 3 layers.
2. In a mixing bowl add pudding mixture, pineapple, and cool whip.
3. Spread between layers of cake and on top of cake.
4. Refrigerate cake.
5. Best after it sets overnight.
Title: Swirled Mint Cookies
Ingredients:
- 2 flour
- 1/2 baking powder
- 1 butter
- 1 margarine
- 1 granulated sugar
- 1 egg
- 1/2 vanilla
- 10 sugar
- 10
Instructions:
1. In large bowl, mix flour and baking powder.
2. Combine next five ingredients and mix well with flour mixture.
3. Seperate dough into three equal portions.
4. To one add red coloring, another green, and leave the third white.
5. Roll each into a small log and then combine them into one larger log.
6. Wrap in plastic wrap or wax paper and chill several hours or overnite.
7. Remove log from fridge and cut into slices large enough to form 1 inch balls.
8. Roll balls in granulated sugar.
9. Place on a greased cookie sheet and press down lightly with a glass.
10. Bake at 350 degrees 8 minutes or until edges are set and slightly browned.
11. (I usually have to experiment with the time and temp setting every year until I get them just right) They will be very thin and crispy and will just melt in your mouth if you've cooked them right.
12. They make a pretty addition to any holiday cookie tray.
Title: Lola Alma's Walnut Tarts
Ingredients:
- 1/2 butter
- 1 cream cheese
- 3 flour
- 1 1/2 light brown sugar
- 1 1/2 dark brown sugar
- 2 walnuts
- 2 eggs
- 1/4 butter
Instructions:
1. Preheat oven to 350 degrees.
2. FOR CRUST: Mix first three ingredients. This can be refrigerated if you'd like to make ahead.
3. Place dough into smallest cupcake containers. Make sure the crusts reach to the top.
4. FOR FILLING: Mix remaining ingredients together.
5. Place filling into the crust.
6. Bake until golden brown, about 20 minutes.
Title: Snicker Salad
Ingredients:
- 1 French vanilla instant pudding
- 1 milk
- 1 french vanilla cool whip
- 6 granny smith apples
- 6
Instructions:
1. Prepare the pudding using the 1 cup of milk. Blend together with the whipped topping.
2. Add the cored and chopped apples.
3. Add the Snickers candy bars, chilled and sliced.
Title: Salad Dressing Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking soda
- 1/3 fat-free mayonnaise
- 3/4 white sugar
- 1 warm water
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray a muffin tin with cooking spray or use muffin liners.
2. Sift flour, baking soda and cocoa powder (if using); set aside.
3. Whip mayonnaise, sugar, water and vanilla until thoroughly mixed. Add flour mixture slowly and beat at medium speed with electric mixture for 2 minutes.
4. Fill muffin try and bake 15 to 25 minutes (depends on your oven) or until toothpick inserted comes out clean.
Title: Rice Pudding
Ingredients:
- 3 milk
- 1 heavy cream
- 1/2 long-grain rice
- 3/4 sugar
- 1/4 sultana raisin
- 2 vanilla
- 1/2 heavy cream
Instructions:
1. In a saucepan, heat milk, heavy cream, rice, sugar, raisins and vanilla.
2. Stir well. Cover. Bring to a boil and lower the heat. Let simmer for 1 hour.
3. Let cool many hours.
4. Whisk 1/2 cup of heavy cream to do whipped cream. Fold it into the rice pudding. Divide into dessert dishes.