lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry and Mascarpone on Brioche
Ingredients:
- 4 mascarpone
- 4 raspberries
- 2 demerara sugar
Instructions:
1. Preheat a Panini grill.
2. Spread two slices of the bread with the mascarpone cheese.
3. Place raspberries on top and sprinkle with the sugar.
4. Top both sandwiches with the second slice.
5. Brush both sides of the Panini with a little oil and grill in the preheated Panini grill for 2 minutes or according to the manufacturer’s instructions.
6. The bread should be golden brown and the filling warmed through.
Title: Cinnamon Streusel Cake
Ingredients:
- 1/2 brown sugar
- 1/2 cinnamon
- 1 1/2 eggs
- 1 water
- 4 butter
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Generously grease 12-cup bundt cake pan.
3. Mix brown sugar, nuts, and cinnamon thoroughly; reserve.
4. Blend cake mix (dry), eggs, water, and butter in large mixer bowl on low speed, scraping bowl constantly, until moistened.
5. Beat on medium speed, scraping bowl frequently, 3 minutes.
6. Do Not Overbeat!
7. Sprinkle reserved brown sugar mixture over batter; fold into batter 5 or 6 times for a marbled effect.
8. Pour batter into prepared pan.
9. Bake 40 to 45 minutes or until wooden toothpick inserted in center of cake comes out clean.
10. Cool 10 minutes; invert on wire rack.
11. Remove pan; cool cake completely.
12. Sprinkle with powdered sugar if desired.
Title: Brandy Snap and Rhubarb Cups
Ingredients:
- 200 rhubarb
- 125 sugar
- 75 butter
- 75 plain flour
- 75 ground ginger
- 1/4 lemon juice
- 1 mascarpone
- 250 gingerroot
- 1
Instructions:
1. Preheat the oven to 180°C Line two baking trays with baking parchment. Have ready six tumblers or jam jars. Put the rhubarb in an ovenproof dish with 50g sugar, cover and cook in the oven for 15-20 minutes or until tender. Leave to cool.
2. Put the butter in a pan with the golden syrup and the rest of the sugar. Heat gently, stirring occasionally, until the sugar has dissolved, but don't allow it to boil. Tip into a large bowl.
3. Add the flour, ginger, and lemon juice and stir until mixed. Set aside for 10 minutes to cool slightly, then put heaped teaspoons on the baking trays, leaving room for them to spread (you'll get about three on each tray, so you'll need to cook them in batches). Cook for 10-12 minutes.
4. Leave on the tray for 2-3 minutes to firm up slightly but not go hard. Lift off with a fish slice and drape over the bases of the tumblers or jars, carefully shaping them to make cups. Leave for a minute to firm, then cool on a wire rack. Repeat with the rest of the mixture (you'll make 12-14 cups - the rest can be stored in an airtight container for up to 5 days).
5. Drain the rhubarb and reserve the juice. Mix the mascarpone with the stem ginger (leaving a little back for decoration), the ginger syrup and 2-3 tbsp rhubarb juice. Spoon into the brandy snap cups and top with the rhubarb and reserved stem ginger.
Title: Carrot Cake With White Chocolate and Cream Cheese Icing
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 2/3 cinnamon
- 1/2 carrots
- 4 white chocolate baking squares
- 2 cream cheese
- 3 unsalted butter
- 4 lime juice
- 8 vanilla
- 2 icing sugar
- 3
- 1
- 1 1/2
- 2
Instructions:
1. CAKE:.
2. Place a rack in the center of the oven and preheat the oven to 350 degrees. Generously grease two 9-inch round cake pans. with solid vegetable shortening. Dust with flour, then shake out the excess flour. Set pans aside.
3. Place the cake mix, pudding mix, orange juice, oil, eggs and cinnamon in a large bowl. Blend with an electric mixer on low speed for 1 minute. Spot the mixer and scrape down the sides of the bowl with a rubber spatula. increase the mixer to medium speed and beat 2 minutes more, scraping down sides again if needed. the batter should look thick and well blended. Gently fold in the carrots with spatula. Divide batter between prepared pans, smoothing it out with the rubber spatula. Place pans in the oven side by side.
4. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 30 to 35 minutes. Remove the pans from the oven and place them on wire racks for 10 minutes. Run a dinner knife around each layer and invert each onto a rack. Allow to cool completely before frosting.
5. FROSTING:.
6. Coarsely chop chocolate. Place in a small bowl and microwave on medium, stirring halfway through, until almost melted, 2 to 3 minutes. Remove and stir until smooth. In a large bowl, using an electric mixer,beat cream cheese with butter, lime juice and vanilla until smooth. Then beat in chocolate. Gradually beat in icing sugar until evenly mixed. 2. In a medium-size bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted. Stir one-third of whipped cream into cream cheese mixture until evenly mixed, then gently fold in remaining cream, just until no streaks remain. It's best to fill and frost cake right away. Sprinkle toasted coconut over cake. Don't refrigerate icing before using. Makes about 4 cups.
Title: Greek Halva With Almonds
Ingredients:
- 1 butter
- 2 sugar
- 2 1/4 water
- 4 cinnamon stick
- 1
Instructions:
1. In a pot, mix water, sugar and cinnamon stick and bring to a boil. Remove cinnamon stick.
2. Meanwhile, in a large pot over medium heat, melt butter and then add the cream of wheat and the almonds. Keep stirring until the semolina turns a golden brown, being careful it doesn't burn.
3. CAREFULLY pour liquid into the semolina. It will bubble voilently. Mix it thoroughly and then pour the mixture into a mold. Let cool and then remove from mold.
Title: Lemon Cup Custard
Ingredients:
- 2 1/4 lemon, zest of
- 1 eggs
- 4 sugar
- 1/2
Instructions:
1. Put the milk and the lemon zest in a saucepan and bring just to the boil. Remove from heat, cover and set aside. Let sit for 30 minutes in order for the lemon flavour from the zest to infuse the milk.
2. Whisk the eggs together with the sugar. Strain the infused milk through a fine sieve into a large measuring cup. (Reserve the strainer with the lemon zest for a bit later)Whisking the whole time add the infused milk to the beaten eggs a little at a time in order to keep the eggs from cooking. Strain the mixture through the reserved lemon zest in the strainer back into the pan. Stir in lemon oil if using.
3. Place 6 large (3/4 cup size) custard cups in a large shallow roasting pan. Divide the custard mixture between cups. Fill the roasting pan with boiling water just until it comes halfway up the sides of the custard cups.
4. Carefully, place in a pre-heated 160*C/325*F oven and bake for 40 to 45 minutes, or until they jiggle only in the centre when you tap the cups lightly. Transfer to a wire rack to cool, then cover and refrigerate for at least 2 hours before serving.
Title: Molten Cherry Cakes
Ingredients:
- 1/2 butter
- 8 eggs
- 5 sugar
- 1/2 vanilla extract
- 1 salt
- 1/4 flour
- 2 cherry pie filling
- 1 confectioners' sugar
- 1/4
Instructions:
1. Preheat oven to 400°F
2. Lightly grease six (6-ounce) ramekins or custard cups.
3. In heavy, large saucepan, over low heat, melt chocolate and butter together.
4. Stir until smooth.
5. In large bowl of electric mixer, using whisk attachment, beat eggs, sugar, vanilla and salt until volume nearly triples.
6. Pour egg mixture over chocolate mixture; add flour.
7. Gently fold mixtures together until batter is uniform in color (At this point, batter can be covered and refrigerated up to 8 hours. Return to room temperature before baking.).
8. Fill one third of ramekin with chocolate mixture.
9. Spoon 1-2 tablespoons pie filling into each ramekin; pour chocolate mixture over top.
10. Bake for 12 to 14 minutes or until cakes have puffed 1/2 inch above rims and have a thin crust on top.
11. Run a paring knife or small, thin spatula around edge to loosen cakes.
12. Invert cakes onto serving plates; cool for one minute then carefully remove ramekins.
13. Dust with confectioners sugar and garnish with additional pie filling.
Title: Double-Banana Pound Cake
Ingredients:
- 3 all-purpose flour
- 3 baking powder
- 1 salt
- 1/4 ground mace
- 1/4 banana
- 1 nonfat milk
- 1/2 butter
- 1/2 margarine
- 3/4 granulated sugar
- 2 vanilla extract
- 1 1/2 eggs
- 3 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
3. Lightly spoon the flour into dry measuring cups, and level with a knife.
4. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk.(Very important step - flour needs to be whisked.)
5. Combine the mashed banana, milk, and banana liqueur in a bowl.
6. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy.
7. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended.
8. Add the eggs, 1 at a time, beating well after each addition.
9. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
10. Spoon the batter into prepared pan.
11. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
12. Cool in pan 10 minutes on a wire rack; remove from pan.
13. Cool completely on wire rack.
14. Sift powdered sugar over top of cake.
15. Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature.
16. Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.
Title: Strawberry Cream Cheese Icing
Ingredients:
- 4 butter
- 8 cream cheese
- 1 1/2 vanilla
- 4 strawberries
- 7 powdered sugar
Instructions:
1. Bring butter & cream cheese to room temperature.
2. Blend (in a large bowl) until thoroughly combined.
3. Add vanilla and strawberry puree.
4. Blend again.
5. Slowly add/blend powdered sugar.
Title: April Fools' Day Cheeseburger Cake
Ingredients:
- 1 water
- 3 water
- 1/3 eggs
- 1 1/3 granulated sugar
- 1
- 1/4
- 1/2
- 2
- 5
- 1
- 10
- 1/4
- 1
Instructions:
1. Heat oven to 350°F
2. Grease 2 8-inch layer cake pan.
3. Prepare the box of white cake mix and bake according to the recipe.
4. Cool on wire racks.
5. Invert cakes on rack after 15 minutes and let cool completely.
6. Prepare the box of brownie mix, and bake as directed in the 8 inch layer cake pan.
7. Cool for 15 minutes in pan, then invert and let cool completely.
8. "Tomato Slices" Place plain cookies on a wire rack set over wax paper.
9. Put about 1/2 cup vanilla frosting in a small saucepan.
10. Stir over low heat until melted and smooth.
11. Remove from heat and stir in red food coloring (and a bit of yellow if needed) until frosting is tomato colored.
12. Brush or spoon on top and sides of cookies.
13. Let stand at least 30 minutes until firm to the touch.
14. "Cheese" Spoon another 1/2 cup of vanilla frosting into a small bowl.
15. Stir in yellow food coloring (and a drop of red if needed) until cheese colored.
16. Cover to prevent drying.
17. "Lettuce" Sprinkle granulated sugar on a large sheet of wax paper.
18. Working with 1 at a time, place spearmint leaves on the sugar and fold wax paper over, so the candy is sandwiched between the sugar and the wax paper.
19. Roll with a rolling pin until flattened and edges are jagged.
20. The candy will become very sticky, but the sugar should help it release from the wax paper.
21. “Buns” Put remaining vanilla frosting in a medium sized bowl.
22. Stir in milk chocolate frosting and red and yellow food coloring, little by little, until frosting is the color of a hamburger bun.
23. Place one cake layer on a serving plate.
24. If well-rounded, best to cut off the hump, then put it upside down for the flat top.
25. Cover with frosting.
26. Arrange spearmint leaf "lettuce" on top and around edges of the bottom "hamburger bun".
27. Place brownie cake on top of the “lettuce” using spatulas.
28. Spoon "cheese" about 1 inch from edge of top of burger, letting some run down the sides.
29. Top with "tomato" slices.
30. If needed, now is the time to insert toothpicks through the brownie layer (leaving at least ¼” above the tomato cookies) to keep the cake layers from sliding off!
31. Take the cake layer that rose the most for the top “bun”.
32. Place cake on wax paper and frost with remaining bun colored frosting.
33. Lift onto tomato topped burger.
Title: Coconut Pound Cake
Ingredients:
- 1 1/4 sugar
- 2 sugar
- 14 butter
- 4 eggs
- 1 coconut milk
- 2 water
- 2 flour
- 2 3/4 baking powder
- 1 3/4 salt
- 1/2
Instructions:
1. Preheat oven to 350-degrees F.
2. Grease and flour bundt pan.
3. In a large mixing bowl and electric beaters beat sugar and butter until light.
4. Add eggs and mix until light and lemon colored (5 minutes).
5. Add coconut milk, water and extract, mix well to combine.
6. Add dry ingredients (flour - salt), mix well to combine.
7. Continue beating on medium for 2 minutes.
8. Spoon into prepared pan.
9. Bake for 55-65 minutes or until toothpick inserted in center comes out clean.
10. Cool cake in pan for 10 minutes and then remove cake from pan and finish cooling on rack.
11. Delicious served with whipped cream and toasted coconut.
Title: Orange & Polenta Cake
Ingredients:
- 375 butter
- 375 caster sugar
- 9 eggs
- 375 polenta
- 750 vanilla extract
- 3 baking powder
- 4 1/2 salt
- 3/4 bicarbonate of soda
- 1 oranges, juice and zest of
- 3 water
- 50 oranges, juice and zest of
- 2 icing sugar
- 250 orange flower water
- 4 oranges
- 3 brown sugar
- 375 golden syrup
- 2 water
- 2 butter
- 100
Instructions:
1. Cream butter and sugar very well till light in colour, add beaten eggs gradually, if it starts to curdle add 1 tablespoon of ground almonds.
2. Add ground almonds, polenta, salt. juice & zest of oranges & vanilla extract, mix well.
3. Then add bicarbonate of soda, mix in quickly, put into 7" and 9" tins.
4. 7" round cook for about 35 minutes.
5. 9" round cook for about 45 minutes.
6. Or bake in a 13" round (not sure how long check after 1 hour).
7. Make syrup by placing all ingredients into a saucepan and simmer for about 10 minutes.
8. Cool cakes slightly before adding syrup, pierce holes into cake with a skewer and then pour over syrup.
9. Make oranges in caramel.
10. Peel and slice the oranges, remove any pips.
11. Place all the rest of the ingredients in a saucepan and simmer for 10 minutes. At the end add the juice and zest of one orange and 2 tablespoons of orange flower water. Add the orange slices to the syrup whilst still warm. Leave to cool.
12. Serve with a slice of cake.
Title: Mim's Fruit and Wine Trifle
Ingredients:
- 2 white wine
- 1/2 apricots
- 1 pineapple chunks
- 1 milk
- 2 1/2 sugar
- 2 vanilla
- 2 gelatin
- 1 1/4 water
- 1/2 strawberries
- 2 passion fruit
- 2
- 250
- 3
- 1 1/4
Instructions:
1. Drain pineapple and apricots; reserve 1/2 cup of the pineapple syrup; combine reserved syrup and wine.
2. Trim sponge cake to size of deep glass serving dish; put a layer of sponge in serving dish; sprinkle with half wine mixture and top with apricots.
3. Pour over half the custard mixture and put remaining sponge layer on top, sprinkle with remaining wine mixture.
4. Next add the pineapple pieces and pour over remaining custard mixture and refrigerate for 1 hour - can be done the day before serving.
5. CUSTARD - Mix sugar and custard powder with 2 tablespoons of the milk; put remaining milk in saucepan, bring to boil.
6. Add a little hot milk to custard powder, then pour back into milk; stir until custard boils and thickens.
7. Sprinkle gelatine over the 2 tablespoons of water, stir into custard until it dissolves; when custard is cool, fold in whipped cream and vanilla.
8. TO FINISH - decorate with whipped cream, halved strawberries and passionfruit pulp.
Title: Super Simple and Delicious Vegan Avocado Mousse
Ingredients:
- 1 avocado
- 1/2 milk
- honey
Instructions:
1. Blend avocado and milk in a blender until smooth.
2. Add the honey as you blend or drizzle it on top.
3. Serve in chilled and enjoy!
Title: Norwegian Gold Cake
Ingredients:
- 1 butter
- 5 eggs
- 1 1/4 baking powder
- 1 1/3 flour
- 1 1/3 sugar
- 1/2 salt
- 1/2
Instructions:
1. Place soft butter and flour in bowl. Mix 5 minutes on low speed. Add eggs one at a time, and blend. Sift together the sugar, baking powder, and salt. Add gradually to creamed mixture. Add extract. Mix 2 minutes after all the sugar mixture has been added.
2. Turn into ungrased and floured tube cake pan. Bake 1 hour at 325 degrees. When baked, let stand 5-10 minutes then invert to cool. Sprinkle with confectioner's sugar.
Title: Orange-Pecan Passover Bundt Cake
Ingredients:
- 1 margarine
- 0.5 pecans
- 2 sugar
- 7 1/2 potato starch
- 5 ground cinnamon
- 7 salt
- 1/2 unsalted margarine
- 7 non-dairy whipped topping
- 3
- 1/4
Instructions:
1. Position rack in center of oven and preheat to 350°F Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.
2. Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan.
3. Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely.
4. Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.
Title: Chocolate Peanut Butter Frosting (Vegan)
Ingredients:
- 2 water
- 1/4 vanilla
- 3 powdered sugar
- 1
Instructions:
1. Melt the chocolate in a double boiler and then let cool a bit but not so it starts to harden again.
2. Add the other ingredients and blend until well mixed.
Title: Apple Rings
Ingredients:
- 3 -4 gala apples
- 1 flour
- 2 sugar
- 1/4 cinnamon
- 1/4 baking powder
- 1/4 salt
- 1 egg
- 1 buttermilk
- 1/2 sugar
- 2 cinnamon
Instructions:
1. Remove core from apples.
2. Cut apples into ¼ inch slices.
3. Remove excess moisture.
4. Combine flour, sugar, cinnamon, baking powder and salt.
5. In a separate bowl, combine egg and buttermilk. Add to flour mixture.
6. In large skillet, heat vegetable oil to 350 degrees.
7. Dip apple slices in batter.
8. Place slices in oil.
9. Cook until brown.
10. In shallow bowl, combine ½ cup sugar with 2 teaspoons cinnamon. Dip apple slices in mixture.
11. ENJOY!
Title: Big Chewy M&M Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 3/4 unsalted butter
- 1 light brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 2
- 1 1/2
Instructions:
1. Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners. (I skipped lining my trays).
2. Whisk together flour, baking soda, and salt. Set aside.
3. Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until smooth.
4. Add egg, egg yolk, and vanilla. Beat until combined.
5. Reduce mixer speed to low. Gradually add flour mixture, and mix just until combined.
6. Stir in M&Ms.
7. Roll dough into 1.5" balls. (Or, use a cookie scoop).
8. Place onto prepared pans, leaving about 2 inches between cookies. (They REALLY spread).
9. Bake, one pan at a time, for 15-20 minutes, or until edges are beginning to brown and the centers are still soft. Cook time is per pan.
10. Cool on pans for about 10 minutes. Serve warm or transfer to wire racks to cool completely.
Title: Sour Cream Cake Filling
Ingredients:
- 2 sugar
- 1 cornstarch
- 1 sour cream
- 1
- 1/2
Instructions:
1. Mix sugar and cornstarch together and add to egg yolk.
2. Stir in sour cream and cook in double boiler until it coats the spoon.
3. Add flavoring, stir well.
4. Let cool to room temperature before assembling cake.
Title: Holiday Bread Pudding
Ingredients:
- 7 milk
- 3 half-and-half
- 1 sugar
- 2 butter
- 8 eggs
- 4 vanilla
- 2 orange zest
- 2 raisins
- 1/2 dried cranberries
- 1/2 pecans
- 1 cinnamon
- 1/3 nutmeg
- 1
- 2
Instructions:
1. Combine all ingredients, blend well.
2. Mixture should be moist, but not soupy.
3. Pour into a buttered 9 x12 baking dish.
4. Place into a non preheated oven.
5. Bake 350 degrees for about 1 hour and 15 minutes or until top is golden brown.
6. Serve warm.
Title: Chocolate Chip Sour Cream Pound Cake
Ingredients:
- 1 sour cream
- 8 eggs
- 4 French vanilla instant pudding
- 1/2 chocolate chips
- 3 1/2 sugar
- 12 cinnamon
- 1/4
- 1
Instructions:
1. Grease and flour bundt pan.
2. Combine and mix well first 5 ingredients.
3. Fold in chocolate chips.
4. Pour in prepared bundt pan.
5. Mix together sugar and cinnamon and sprinkle on top of batter.
6. Bake at 350 for 50-60 minutes or until done. Cake is done when toothpick inserted in center comes out clean.
7. Cool in pan for 25 minutes. Invert onto serving plate, and cool completely.
8. Enjoy!!
Title: Chocolate Lava Cake (Cake Mix)
Ingredients:
- 1 Hellmann's mayonnaise
- 1 water
- 1 eggs
- 3 cinnamon
- 1 1/2 instant chocolate pudding mix
- 2 water
- 2 milk
- 2 sugar
- 1/3
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 13 x 9-inch baking dish.
3. In a mixing bowl using an electric mixer beat the cake mix with the mayo, water, eggs and cinnamon for 30 seconds on low speed.
4. Increase speed to medium and beat for 2 minutes.
5. Pour the batter into prepared baking pan.
6. In a medium bowl combine the two packages of pudding mix with 2 cups water, 2 cups milk and 1/3 cup sugar; beat on low speed until blended.
7. Pour on top of the cake batter.
8. Bake for about 50-60 minutes, or until a toothpick inserted along edge comes out clean.
9. Serve warm.
Title: Stuffed Poached Pears with Raspberry Sauce
Ingredients:
- 2 ricotta cheese
- 2 blue cheese
- 2 pecans
- 1 fresh lemon juice
- 2 fresh pears
- 1/8 nutmeg
- 1/2 white wine
- 1 frozen raspberries in light syrup
- 2 cornstarch
Instructions:
1. Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
2. Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
3. Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
4. Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
5. To serve, place 3 tbls sauce on a plate and top with a pear half.
Title: Martha's Pumpkin Spice Cake
Ingredients:
- 1/2 butter
- 2 1/2 self-rising flour
- 1 pumpkin pie spice
- 1 pumpkin
- 1 1/2 Splenda granular
- 2 eggs
Instructions:
1. Preheat the oven to 350 degrees. Butter a 9" cake pan.
2. In a small bowl, whisk together all dry ingredients to combine. In a separate bowl, stir together the wet ingredients. Stir the two together gently until smooth.
3. Bake until a toothpick comes out clean, about 45 minutes.
4. Frost with cream cheese icing when cool.
Title: Cream Cheese Fruit Dip
Ingredients:
- 8 cream cheese
- 1 vanilla extract
- 1 brown sugar
Instructions:
1. Add the 3 ingredients and mix.
2. Serve with any fruit. I do apples and strawberries, but any fruit will do.
3. Refrigerate until ready to serve.
4. Refrigerate leftovers. Enjoy!
Title: Whole Wheat and Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/4 whole wheat flour
- 1 1/2 baking soda
- 1/4 salt
- 1/2 wheat germ
Instructions:
1. Preheat oven to 375 degrees.
2. Thoroughly cream butter, peanut butter, brown sugar, egg and vanilla.
3. Mix together the dry ingredients, except the wheat germ.
4. Blend the dry mixture into the creamed mixture.
5. Shape into 1 inch balls; roll in wheat germ.
6. Place 2 inches apart on ungreased cookie sheets.
7. Flatten in crisscross pattern with a fork.
8. Bake for 10-12 minutes.
9. Cool slightly.
10. Remove from cookie sheet to wire rack.