lumicero/recipes-ing2inst huggingface dataset:
Title: Macadamia Browned Butter Cherry Torte
Ingredients:
- 1/2 butter
- 3/4 all-purpose flour
- 1/2 brown sugar
- 3/4 salt
- 1/2 sugar
- 6 vanilla
- 1/2 powdered sugar
- 1/2 cherry pie filling
- 1/4 heavy whipping cream
- 1
Instructions:
1. Heat oven to 375°F
2. Butter and flour 8-inch square cake pan; set aside.
3. Melt butter in small saucepan over medium-low heat.
4. Cook, stirring constantly, until butter foams and turns a delicate golden color (5 to 10 minutes).
5. Remove from heat; set aside.
6. Place flour, brown sugar, macadamia nuts and salt in food processor fitted with metal blade or 5-cup blender container.
7. Cover; process until nuts are very finely chopped (30 to 60 seconds).
8. Beat egg whites in large bowl at high speed until foamy.
9. Continue beating, gradually adding sugar, until glossy and stiff peaks form.
10. Very gently stir nut mixture into egg whites (DO NOT OVER STIR).
11. Very gently stir browned butter and vanilla into egg mixture (DO NOT OVER STIR).
12. Spread batter into prepared pan.
13. Sprinkle with sliced almonds.
14. Bake for 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean.
15. Cover with aluminum foil during the last 10 minutes of baking.
16. Run knife along inside of pan.
17. Cool 15 minutes (Center will sink slightly upon cooling).
18. Invert onto cooling rack.
19. Invert again onto serving plate so torte is right-side up.
20. Sprinkle with powdered sugar.
21. Serve warm or cool with cherry pie filling and whipped cream, if desired.
Title: Blueberry-Pineapple Buckle
Ingredients:
- 1 crushed pineapple
- 1 1/4 all-purpose flour
- 1/2 sugar
- 1/4 butter
- 1/4 margarine
- 1/2 shortening
- 1 1/2 milk
- 1 baking powder
- 1/2 lemon peel
- 1/4 vanilla extract
- 1 salt
- 1 egg
- 1/2 fresh blueberries
- 1/3 sugar
- 1/2 all-purpose flour
- 1/4 ground cinnamon
- 3 butter
- 1 margarine
- 1/4 brown sugar
- cornstarch
- lemon juice
Instructions:
1. Heat oven to 350°F.
2. Drain pineapple, reserving juice for pineapple sauce.
3. Mix flour, sugar, butter, shortening, milk, baking powder, lemon peel, vanilla, salt and egg in large bowl with spoon. Fold in blueberries and pineapple.
4. Spread in ungreased square pan (8 x 8). Make cinnamon crumb topping and sprinkle over mixture.
5. Bake 45 to 50 minutes or until golden brown and toothpick inserted comes out clean. Serve warm with pineapple sauce.
6. Cinnamon Crumb Topping:
7. Mix sugar, flour and cinnamon in small bowl. Cut in butter, using pastry blender or 2 knives, until mixture looks like fine crumbs.
8. Pineapple Sauce:
9. Mix brown sugar and cornstarch in 1-quart saucepan. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture.
10. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minutes. Remove from heat. Stir in lemon juice. Serve warm.
Title: Watergate Cake (Pistachio)
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 3 instant pistachio pudding mix
- 1 milk
- 1 Cool Whip
- 1/2
- 1
- 1 1/2
- 8
Instructions:
1. I make the TOPPING first and refrigerate so it has plenty of time to chill & stiffen.
2. Preheat oven 350*.
3. For the cake, mix all ingredients together in large bowl and beat 4 minute Add nuts.
4. Pour into greased 9 x 13 cake pan. Bake 35-40 minutes. Cool completely and add TOPPING.
Title: Pineapple Cheese Pastry
Ingredients:
- 2 cream cheese
- 10 granulated sugar
- 1 egg
- 1 vanilla
- 1 lemon juice
- 1/2 crushed pineapple
- 2 powdered sugar
- 1/2 milk
- 3
- 1/4
Instructions:
1. In food processor blend togehter cream cheese, sugar, egg yolk, lemon juice and vanilla.
2. Unfold 1 package crescent rolls. Place the two lengths together, side by side on waxed paper. Cover with another piece of waxed paper. Roll out to fit a 10″×15″ jelly roll pan (cookie sheet).
3. Ease dough into ungreased pan, spreading with hands as needed to fit pan. Evenly spread cream cheese mixture over top and sprinkle with pineapple.
4. Roll out remaining package of dough. Cut into strips 3/4" wide. Crisscross strips on top of cheese mixture, lattice style. Use leftover strips if desired, to form a border around pastry.
5. Lightly beat egg white and brush over top. Bake at 350 for 25-30minutes or until golden. Cool 30 minutes.
Title: Soft & Chewy Oatmeal Raisin Cookies - Gluten Free
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 gluten-free vanilla extract
- 1/2 ground flax seeds
- 1 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1 cinnamon
- 1/4 raisins
- 1
- 1 1/2
- 1/2
Instructions:
1. Cream the sugars and butter until fluffy.
2. Add the eggs one at a time and thoroughly incorporate into the batter.
3. Stir in the vanilla.
4. In a separate bowl, combine all dry ingredients (except oats), mixing well.
5. Stir into the creamed mixture until integrated.
6. Stir in the oats and raisins.
7. Cover the bowl and chill until cold, at least 2 hours.
8. Preheat oven to 350 F for static ovens or 325 F for convection.
9. Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
10. Bake for about 10 minutes, or until lightly brown.
11. Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.
Title: Shari's Cream Cheese Pudding
Ingredients:
- 3 sugar-free instant pudding mix
- 2 milk
- 8 cream cheese
Instructions:
1. Mix 'em all in a blender.
2. Pour immediately into (6) 4oz. containers and refrigerate.
Title: No-Bake Key Lime Cheesecake
Ingredients:
- 3/4 graham cracker crumbs
- 3 unsalted butter
- 8 light cream cheese
- 8 key lime juice
- 1/3 lime zest
- 1
- 1/3
Instructions:
1. Melt the butter in a small microwave-safe bowl.
2. Divide the graham cracker crumbs evenly amongst individual serving bowls or ramekins and press down to make a crust.
3. Drizzle some of the butter over the crumbs in each dish. Place the bowls in the freezer.
4. In a large mixing bowl, beat together the cream cheese, whipped topping, key lime juice, zest, and the condensed milk until well-combined.
5. Remove the bowls from the freezer. Pipe or spoon the filling into each bowl. Add additional whipped topping and other desired toppings. Cover and refrigerate at least 4 hours before serving.
Title: Rum Flambeed Strawberries
Ingredients:
- 1 fresh strawberries
- 2 butter
- 1/3 sugar
- 1/3 sweet sherry
- 1/3 golden rum
- 1 vanilla ice cream
- 2
Instructions:
1. Wash, hull and dry the strawberries.
2. Heat butter in skillet, add sugar. Stir until sugar is golden and melted.
3. Add the sherry and cook, boiling, until syrup is smooth and free of any crystalized lumps of sugar.
4. Add strawberries and heat through.
5. At the table or in the kitchen heat rum slightly. Ignite and pour over berries, stirring juices utnil flame dies down.
6. Spoon immediately over servings of ice cream. Top with toasted almonds.
7. Good served with: homemade butter cookies, wafer cookies or ice cream wafers.
Title: Peanut Butter Bundt Cake With Chocolate Glaze
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 3/4 buttermilk
- 1 vanilla extract
- 1 1/8 unsalted butter
- 2 sugar
- 3/4 crunchy peanut butter
- 3 eggs
- 1 bittersweet chocolate
- 4 heavy cream
- 1/3 light corn syrup
- 2 vanilla extract
- 1/4 salt
Instructions:
1. Position oven rack in the lower-middle position; preheat to 350 degrees.
2. Prepare Bundt pan using the following method—make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies.
3. In a big bowl, whisk the flour, salt, baking powder, and baking soda together.
4. In a small bowl, whisk the buttermilk and vanilla together.
5. In another big bowl, beat the butter, sugar, and peanut butter together with an electric mixer on medium speed until light and fluffy, 3-6 , minutes.
6. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
7. Decrease speed to low and beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
8. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture.
9. Beat in the remaining flour mixture until just incorporated.
10. Scrape the batter into prepared pan; smooth the top.
11. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
12. Bake the cake until a wooden pick inserted in the center comes out with a few moist crumbs attached, 50-60 minutes, rotating the pan halfway through baking.
13. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack; let cool completely for about 2 hours.
14. Make the glaze: whisk all glaze ingredients together in a bowl until smooth and let sit until thickened, about 25 minutes.
15. Pour the glaze over the top of the cake after it has cooled completely, letting the glaze drip down the sides.
16. Let the glaze set before serving, about 25 minutes.
Title: Great American Cookie Peanut Butter Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1 butter
- 1 creamy peanut butter
- 1 brown sugar
- 1 1/3 sugar
- 2 eggs
- 1 vanilla extract
- 2
- 0.5
Instructions:
1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine flour, baking soda, baking powder, and salt. In a mixer bowl, cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla.
3. Gradually beat in your choice of mix-in's until just combined. If you want just peanut butter cookies, just skip this step.
4. Drop heaping tablespoons of dough into remaining 1/3 cup granulated sugar. Shape into balls. Place about 3 inches apart onto ungreased cookie sheets. Flatten slightly with a fork dipped in the sugar.
5. Bake for 10 minutes or until the cookies are just set and are slightly firm to the touch. Do not over-bake. They will crisp up when cooled.
6. Cool for one minute on cookie sheets. Transfer to wire racks to cool completely.
Title: Berry Cobbler
Ingredients:
- 1/3 sugar
- 3 butter
- 3/4 milk
- 1 1/2 flour
- 3 baking powder
- 1/2 salt
- 4 berries
- 1/2 sugar
- 1 1/2 boiling water
- 1/4 liquid stevia
Instructions:
1. Cream together butter and 1/3 cup sugar.
2. Add milk, flour, baking powder, and salt. Stir until mixed, about 30 seconds. Batter will be thick and slightly lumpy.
3. Spread batter evenly in the bottom of an ungreased 9 x 13 x 2 inch pan.
4. Top with frozen (or fresh) berries.
5. Sprinkle with 1/2 cup sugar. If not using stevia, increase sugar to 1 cup or to taste.
6. Pour boiling water over berries, dissolving sugar.
7. Dribble stevia extract into water.
8. Bake at 425 degrees F for 35 minutes, until biscuit topping is firm and golden brown. If using fresh berries, bake for 30 minutes.
Title: Unsweetened Crock Pot Applesauce
Ingredients:
- 3 granny smith apples
- 3 tart apples
- 3 fuji apples
- 2 mcintosh apples
- 1 lemon juice
- 1 -2 lemon, zest of
- 1/2 vanilla bean
- 1 star anise
Instructions:
1. Put all ingredients in crock pot, using 1 c cranberry juice if you prefer a thicker sauce, 1 1/2 c if you like a thinner sauce.
2. Stir to coat.
3. Cook on low for 7 hours or high for 3 hours.
4. Check consistency of applesauce, adding more cranberry juice if too thick.
5. Mash apple chunks with potato masher to desired texture, leaving it as chunky as you like.
6. Taste for preferred tartness or sweetness, adding any sugar, honey or sugar substitute for your tastes.
7. Cook on low for 1 to 2 more hours.
8. Remove vanilla bean and star anise.
9. Vanilla bean can be rinsed and kept for a few more similar uses.
10. Serve warm or cold.
11. Can be easily frozen and can be used when substituting for oil in reducing fat in some recipes.
Title: Peach Salad - India (Aru Ka Salad)
Ingredients:
- 2 rose water
- 4 sugar
- 1/4 saffron
- 1 water
- 8 fresh mint leaves
- 1/4
Instructions:
1. In a serving bowl, combine the rose water, sugar, saffron, lemon juice, and 1/4 cup water. Stir until the sugar is dissolved.
2. Add the sliced peaches and stir them gently to coat with the liquid.
3. Cool in the refrigerator and serve garnished iwth a few mint leaves, if desired.
Title: Raw Vegan Apple Cookies
Ingredients:
- 6 apples
- 1 raisins
- 1 3/4 ground cinnamon
- 1 1/4
- 1/4
Instructions:
1. Slice half of the apples and place in a mixing bowl. Shred the remaining apples in the food processor, then add the shredded apples to the sliced apples in the mixing bowl.
2. Add the agave nectar, ground almonds, raisins, and cinnamon to the bowl. Mix well.
3. With your hands, shape this mixture into about 20 round, flat cookies approximately 3 inches thick, and lay them on dehydrator sheets.
4. Dehydrate at 105 degrees for approximately 24 hours.
Title: Peaches in Basil Syrup
Ingredients:
- 1/2 dry white wine
- 1/2 sugar
- 4 fresh basil
- 4
Instructions:
1. In a small saucepan, heat wine and sugar and stir until sugar dissolves; add basil.
2. Remove from heat and steep for at least 30 minutes.
3. Strain syrup, pressing on basil to release as much juice as possible. Before serving, toss peaches in syrup.
Title: Butter Pecan Pound Cake
Ingredients:
- 1 water
- 1 eggs
- 1 vanilla extract
- 1/2 powdered sugar
- 4 -5 pecans
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease tube pan or spray with Pam.
3. Sprinkle pan with the powdered sugar.
4. Sprinkle chopped pecans over the powdered sugar.
5. Mix 1st 6 ingredients for about 4 minutes.
6. Pour in pan over the sugar and pecans.
7. Bake 60-70 minutes at 350 degrees.
8. Let cool for 10-15 minutes before serving.
9. Enjoy!
Title: Raspberry Lazy Daisy Cake
Ingredients:
- 2 eggs
- 3/4 sugar
- 1 vanilla
- 1 flour
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 2 butter
- 1 raspberries
- 3 sugar
- 3/4 brown sugar
- 1/2 butter
- 1/4 coconut
- 1
Instructions:
1. Beat eggs, sugar and vanilla until thick. Add the dry ingredients (sifted together if you like). Heat milk and butter to the boiling point, then add to the batter. Pour into a lightly greased 9x13 inch pan. Sprinkle the raspberries over the top; sprinkle 3 tbsp sugar over the raspberries.
2. Bake at 350 degrees F for 30-40 minutes or until golden brown.
3. Topping: Combine all ingredients. Frost cake-return to hot oven or broiler to brown.
Title: Date Filled Cookies
Ingredients:
- 3/4 butter
- 1 1/2 margarine
- 1 1/2 all-purpose flour
- 1 quick-cooking oatmeal
- 5 brown sugar
- 1 milk
- 2 baking soda
- 1 baking powder
- 1/2 dates
- 3 water
- 1/2 flour
- Splenda granular
- sugar
Instructions:
1. Blend all together as for pie crust.
2. Roll thin on floured board.
3. Cut with round cutter.
4. Bake at 350 degrees until lightly browned. (was about 12-15 minutes.).
5. Filling: Add all ingredients, except nuts into a saucepan and cook until thick.
6. Add nuts after.
7. Spread filling in between cookies. These cookies freeze well.
Title: Nana's Red Velvet Cake Icing
Ingredients:
- 5 flour
- 1/2 butter
- 1 milk
- 1 powdered sugar
- 1 vanilla extract
Instructions:
1. Mix the flour and milk in a small saucepan.
2. Over medium heat bring to a slow boil while stirring constantly (use a wisk).
3. Boil until thick, remove from heat, place pan in refrigerator.
4. While boiled mixture is cooling, using mixer cream together butter, powdered sugar and vanilla extract.
5. When boiled mixture is completely cool add to butter mixture and beat until very fluffy and thick.
Title: Farin (Brown Sugar) Cookies
Ingredients:
- 140 brown sugar
- 140 flour
- 2 eggs
- 100 cinnamon
- 1 salt
- 1 baking powder
- 1
Instructions:
1. Beat eggs and sugar until fluffy.
2. Incorporate nuts.
3. Mix flour and baking powder.
4. Add cinnamon, dash of salt and flour/baking powder mixture slowly.
5. Mix.
6. Line baking tray with non stick paper and form cookies (about 1 teaspoons dough per cookie).
7. Bake at 200°C for about 15min.
8. Glaze as you like or enjoy plain!
Title: Perfect 1950s Moist and Chewy Brownies
Ingredients:
- 2 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 1/2 walnuts
- 1/2
Instructions:
1. Melt chocolate in a metal bowl placed over hot water.
2. Thoroughly cream butter and sugar.
3. Add eggs and beat well.
4. Blend in melted chocolate, vanilla and flour.
5. Mix nuts into batter, or sprinkle them over the top after batter is poured into the pan.
6. Pour batter into a greased 8x8x2 inch pan.
7. Bake in slow oven at 325 degrees Fahrenheit for 35 minutes.
8. Frost with Fudge Frosting if desired.
9. Makes 12 brownies.
Title: Applesauce Cake
Ingredients:
- 3/4 raisins
- 1 2/3 flour
- 1 baking soda
- 3/4 salt
- 3/4 cinnamon
- 1/4 nutmeg
- 1/4 allspice
- 1/4 ground cloves
- 1/2 unsalted butter
- 1/2 white sugar
- 1/2 light brown sugar
- 1 egg
- 1 vanilla extract
- 1 applesauce
- 1 pecans
- 1/2 confectioners' sugar
Instructions:
1. Butter a 9-inch cake pan (we used a springform pan) and set it aside. Place the raisins or dried cranberries in a small bowl and add enough hot tap water to cover them. Set them aside to soften. Heat the oven to 350°F.
2. Sift the flour, baking soda, salt, and spices into a large mixing bowl. In a separate bowl, beat the butter with an electric mixer until it's soft and fluffy. Beat in the sugars G cup at a time, then beat in the egg and yolk, and lastly, the vanilla extract.
3. Using a wooden spoon, stir a third of the dry ingredients into the creamed mixture until it's smooth. Add half of the applesauce, another third of the dry ingredients, the remaining applesauce, and the final third of the dry ingredients, stirring well after each addition.
4. Thoroughly strain the water from the raisins or cranberries. Then stir them and the pecans into the batter until they are evenly distributed.
5. Scrape the batter into the prepared pan and smooth the top with a spoon. Bake the cake on the center rack until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
6. Transfer the pan to a wire rack to cool for 1 hour. Then run a knife around the edge of the pan and remove the cake (or the sides of the pan, if using a springform pan). Let the cake cool for another hour or so. Finally, to enhance the flavor of the cake and to allow it to become moist and dense throughout, cover it snugly with plastic wrap and let it sit for another 2 hours.
7. Before serving the cake, generously dust the top with confectioners' sugar.
Title: Haunted Black Forest Layer Cake - Martha Stewart Halloween 2007
Ingredients:
- 1 1/3 cake flour
- 2 salt
- 1/3 eggs
- 6 granulated sugar
- 4 unsalted butter
- 1 unsalted butter
- 1/2 granulated sugar
- 1/2 water
- 1/2 kirsch
- 1/3 sugar
- 2 kirsch
- 1/2 cornstarch
- 3 heavy cream
- 2 heavy cream
- 1/2 confectioners' sugar
- 3 instant espresso powder
- 3
- 1/2
- 2
Instructions:
1. Make the genoise: Preheat oven to 400 degrees, with rack in lower third. Butter two 9-inch round cake pans. Line with parchment; butter the parchment. Dust with cocoa powder, tapping out excess.
2. Whisk together flower, salt, and cocoa powder in a bowl.
3. Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over (not touching) a pan of simmering water, and whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
4. Remove bowl from mixer. Sift flour mixture over the top; using large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold in to incorporate.
5. Divide batter evenly between prepared pans. Bake until centers spring back when lightly touched, about 15 minutes.
6. Let cool in pans on a wire rack for 15 minutes. Run a knife around sides of pan. Invert onto rack; remove parchment, and turn right side up on rack.
7. Make the Kirsch simple syrup: Heat sugar and water in a small saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Remove from heat and stir in kirsch. (The syrup can be refrigerated in an airtight container for up to 1 month).
8. Make the cherry filling: Whisk reserved cherry juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let cool slightly. Combine syrup and cherries in a medium bowl. Cover and refrigerate until ready to use, up to 2 days.
9. Make the ganache: Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate in a bowl. Let stand 5 minutes. Slowly whisk until smooth. Let cool completely, stirring often with a rubber spatula.
10. Make the espresso whipped cream: Beat cream until soft peaks form. Add sugar and espresso powder, and beat until soft peaks return.
11. Assemble the cake: Slice each cake in half horizontally. Place once cake layer, cut side up, on a cake stand. Brush top with 1/4 cup kirsch syrup. Spread with 2 cups whipped cream, leaving a 1/2 inch border. Remove cherries from filling syrup with slotted spoon, and transfer to medium bowl. Scatter 1 1/4 cup cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times . Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.
Title: No Cook Boiled Icing
Ingredients:
- 1 white sugar
- 1 vanilla
- 1 cream of tartar
- 1/4 boiling water
- 1/2
Instructions:
1. Beat all ingredients together until stiff enough to frost cake with.
2. This recipe makes enough icing for a large angel or chiffon cake.
Title: Weight Watchers Citrus Loaf (Fat Free / Core)
Ingredients:
- 14 chickpeas
- 3 eggs
- 1 Splenda sugar substitute
- 1/2 baking powder
- 1 orange, juice and zest of
- 1 lemon, juice and zest of
- 1/2 mixed spice
Instructions:
1. Pre-heat oven to Gas Mark 4 / 180c and line a loaf tin with grase-proof paper.
2. Blend the chickpeas in a food processor until smooth.
3. Add the eggs, splenda, baking powder and zests of the orange and lemon. Mix again.
4. Pour the mixture into the loaf tin and bake for thirty minutes until the cake is golden and a knife comes out clean.
5. Remove the cake from the oven and use a knife or skewer to make several holes in the top. Spoon a tablespoon of orange juice over the cake and leave to soak for 10 minutes.
6. Remove the cake from the tin and leave to cool on a wire rack.
7. Mix the remaining orange juice with the lemon juice.
8. Cut the cake into 12 slices and serve 2 slices per person, covered in more of the fruit juice and dusted with mixed spice and some extra Splenda.
Title: lemon ginger biscotti
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 baking soda
- 1/2 ground ginger
- 1/4 salt
- 1/4 crystallized ginger
- 2 fresh lemon rind
- 1 fresh lemon juice
- 3 eggs
- 1 water
- 1 sugar
- 1
Instructions:
1. preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
2. stir in crystallized ginger.
3. mix lemon rind, lemon juice and eggs together and stir into flour mixture.
4. the dough will be crumbly.
5. turn dough out to a lightly floured surface, knead 7-8 times.
6. divide dough in half.
7. shape each half into a log.
8. spray a cookie sheet with non stick spray, place logs 6" apart.
9. combine water and eggwhite and brush over tops.
10. sprinkle with sugar.
11. bake for 20 minutes.
12. remove to a wire rack and cool for 10 minutes.
13. slice each log diagonally into 3/4" slices.
14. place back on baking sheet, upright.
15. lower oven to 325.
16. bake 20 minutes, remove to a wire rack, cool.
Title: Amazin Raisin Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 mayonnaise
- 1/3 milk
- 2 eggs
- 2 baking soda
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1/4 clove
- 3 apples
- 1 raisins
- 1/2 walnuts
- 2 Cool Whip
Instructions:
1. Grease& flour 2 (9") round pans.
2. In a large bowl with mixer at low speed, beat first 10 ingredients for 2 minutes.
3. Stir in apples, raisins& nuts by hand.
4. It will be very stiff.
5. Pour into pans.
6. Bake at 350 for 45 minutes.
7. Let cool (if you don't the cool whip will run).
8. Frost with cool whip.