lumicero/recipes-ing2inst huggingface dataset:
Title: Hermits
Ingredients:
- 2 flour
- 1 cinnamon
- 1/2 baking powder
- 1/2 baking soda
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 salt
- 1/8 ground cloves
- 1 brown sugar
- 1/2 butter
- 1/3 dark molasses
- 1 egg
- 1 dark raisin
- 1 pecans
Instructions:
1. preheat oven to 350°F grease and flour 2 large cookie sheets.
2. in large bowl, combine flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves.
3. in seperate large bowl, with mixer at medium speed, beat brown sugar and butter until light and fluffy. beat in molasses until well combined. beat in egg. with mixer at low speed, beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula. with spoon, stir in rasins and pecans, if using, just until combined.
4. divide dough into quarters. with lightly floured hands, shape each quarter into 12" by 1 1/2" log. on each prepared cookie sheet, place 2 logs, leaving about 3 inches in between. bake logs until logs flatten and edges are firm, 13 to 15 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. cool logs 15 minutes on cookie sheets on wire racks.
5. transfer logs to cutting board. slice each log crosswire into 8 cookies. transfer cookies to wire racks to cool completely.
Title: Steamed Cranberry Pudding With Butter Sauce
Ingredients:
- 1 1/2 fresh cranberries
- 1 egg
- 1 sugar
- 1/2 light molasses
- 2 baking soda
- 1/3 hot water
- 1/2 kosher salt
- 1 1/2 all-purpose flour
- 2 sugar
- 1 butter
- 1 heavy cream
- 2 vanilla extract
Instructions:
1. To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not overmix. Stir in cranberries.
4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.
Title: Flourless Marshmallow Crunch Brownies
Ingredients:
- 1 1/4 chocolate chips
- 1 butter
- 3/4 granulated sugar
- 1/4 brown sugar
- 4 eggs
- 1 pure vanilla extract
- 1/4 cocoa powder
- 1 kosher salt
- 1 mini marshmallows
- 2 chocolate chips
- 2 peanut butter
- 1 butter
- 4 sea salt
- 2
- 1 -2
Instructions:
1. Spray an 8"-x-8" pan with nonstick cooking spray and set aside or use Parchment Paper.
2. In a medium saucepan over low heat, combine chocolate and butter.
3. Cook, stirring often until melted and smooth.
4. Remove from heat and let cool slightly.
5. In a large bowl, combine granulated sugar, brown sugar, eggs, and vanilla.
6. Beat with a hand mixer until smooth.
7. Add the melted chocolate mixture and mix until well combined.
8. Add the cocoa powder, espresso powder and salt and stir until combined.
9. Pour batter into prepared pan and bake until the edges of the brownies are mostly set, about 20 minutes.
10. Remove brownies from oven and pour marshmallows on top. Return to oven and bake until the brownies are cooked through and the marshmallows are melty, about 10 minutes.
11. Let brownies cool to room temperature.
12. Meanwhile, make fudge topping: In a small saucepan over medium-low heat, combine chocolate chips, peanut butter, and butter.
13. Cook, stirring often, until the chocolate and butter have melted and the mixture is smooth.
14. Remove from heat and immediately stir in Cocoa Krispies.
15. Dollop fudge onto cooled brownies and spread to make an even, thick layer, then sprinkle with sea salt.
16. Let cool completely, then slice into squares. (For cleaner slices, refrigerate brownies until very cold before slicing.).
Title: Malcolm's Sugarless Trifle
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1
- 2
- 1
- 200
Instructions:
1. Cut the pound cake in half lengthwise, and then crosswise into 12 pieces, resulting in 24 chunks of pound cake.
2. Heat the jam in the microwave until runny.
3. This is best done by first putting in into a microwave-safe bowl, if you heat in in the jar you are REALLY asking for trouble.
4. Whip the cream together with the pudding mix.
5. Grate the chocolate coarsely, either by hand or in the food processor using the steel knife.
6. Put the trifle together in a large clear bowl in the follwing order--------.
7. Place half the cake cubes in the bottom of the bowl.
8. Drizzle with half of the jam.
9. Cover with half of the vanilla cream.
10. Sprinkle half the chocolate on top of the cream.
11. Repeat.
12. Chill for about two hours before serving.
13. Prepare yourself for ooohs and aaaahs and a few dumb jokes about it being a"trifle" much or a"trifle" sweet.
Title: Strawberry Shortcake With Sour Cream Biscuits
Ingredients:
- 2 flour
- 2 sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3 butter
- 1 egg
- 1 sour cream
- 2 sugar
- 2 strawberries
- 1 1/2 sugar
- 3
- 1
Instructions:
1. Preheat oven to 450 and dust a large baking sheet with flour or use parchment paper.
2. Combine sliced strawberries with sugar and let stand for 1 hour.
3. Whip cream with a small amount of sugar (to your liking) and refrigerate.
4. Make the biscuits by combining the flour, sugar, baking powder, baking soda and salt.
5. Cut cold butter into the dry ingredients.
6. Beat egg lightly and combine with the sour cream.
7. Blend together briefly with a fork, form into a ball and place on floured counter.
8. Roll dough out to about 3/4 inch thickness and cut about ten 2 1/2 inch biscuits.
9. Place on baking sheet, brush tops with cream and sprinkle on sugar.
10. Bake for 15 minutes, until well risen and golden brown.
11. You will need 6 biscuits for the recipe.
12. Split the warm biscuits and on the bottom half place 1/4 cup strawberries. Add the top and cover with whipped cream. You may garnish with a whole strawberry.
Title: Mini Fruitcakes
Ingredients:
- 3 eggs
- 1 sweetened condensed milk
- 1 all-purpose flour
- 1 baking soda
- 2
- 1/2
- 1
- 36
Instructions:
1. In large bowl, combine all ingredients except cherries. Line cupcake pans with paper liners or use triple thick paper liners on cookie sheets. Spoon a level measuring tablespoon of batter into each liner. Top each with a cherry half.
2. Bake in a 300F oven for 25-30 minutes. Cool.
Title: Plum Pudding
Ingredients:
- 1/4 shortening
- 3/4 molasses
- 2 eggs
- 1/4 sugar
- 2 salt
- 1/4 cinnamon
- 1 clove
- 1 1/2 raisins
- 1/2 currants
- 1 1/2 citron
- 1 1/2
- 3/4
- 1 1/4
Instructions:
1. Mix shortening, molasses, beaten eggs, and fruit juice in one bowl. Sift dry ingredients in another bowl. Combine wet ingredients with dry ingredients. Add fruit and mix thoroughly. Pour into a well greased 2-quart mold. Cover tightly. Steam 4-5 hours.
2. Serve piping hot with hard sauce.
Title: Dutch Apple Bread Pudding
Ingredients:
- 1/2 granny smith apples
- 8 eggs
- 12 honey
- 1/4 milk
- 4 vanilla extract
- 2 butter
- 1 brown sugar
- 1 granulated sugar
- 1 flour
- 1 ground cinnamon
- 1
Instructions:
1. Coat with vegetable oil spray or butter a 13-by-9-inch pan or a 10-by-121/2-inch pan.
2. Line bottom of pan with one layer of bread slices. This should fill about one-third of the depth of the pan. Cover bread completely with one layer of apples. The apples should almost reach the top of the pan.
3. In a large bowl, whisk eggs just until all the yolks are broken. Add honey and mix well. Add milk, cream and vanilla and mix well.
4. Slowly pour custard mixture over apples and bread, giving the liquid time to be absorbed into the bread. (If there is custard left over, pour into individual oven-proof dishes and bake in a water bath until done.).
5. Preheat oven to 350°F.
6. Prepare streusel by combining butter, sugars, flour and cinnamon in a food processor, or combine with a pastry cutter or with hands. Do not overmix or butter will be creamy. Mixture should be crumbly.
7. Evenly crumble streusel over custard mixture in pan; mounding slightly if needed. If you have any leftover streusel it can be sprinkled over leftover custard before baking.
8. Place the pan of bread pudding in the oven on a sheet pan with sides. Or, set in the center of a larger baking pan. Pour water into the sheet pan, filling it about halfway up to make a water bath. Bake in preheated oven 11/2 hours or until custard is set, turning pan halfway through cooking and adding more water if needed. When done, remove from oven and cool about 30 minutes. Serve warm or refrigerate and reheat later. Makes 24 servings.
Title: Sequilhos de coco(Coconut and Cornstarch Cookies)
Ingredients:
- 4 cornstarch
- 2 coconut
- 1 3/4 sugar
- 1 egg
- 1 salt
- 1 1/2 margarine
Instructions:
1. Preheat oven to 375° F.
2. Sift together cornstarch and sugar.
3. Add coconut, salt, egg and margarine.
4. Mix with your fingertips to form a dough ball.
5. Roll dough into 2-inch cylinder.
6. Cut into 1 inch slices to form cookies.
7. Place cookies on greased cookie sheet.
8. Use the tines of a fork to make grooves on the top of the cookies.
9. Bake for 15 minutes.
10. Let cool completely and keep in a tightly closed tin.
Title: Light Caramel Sauce
Ingredients:
- 1 brown sugar
- 1/2 light butter
- 4 salt
- 1 vanilla extract
- 1
Instructions:
1. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Since the half-and-half and butter are lower in fat, it might take a few more minutes to thicken than it would with regular ingredients.
2. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Title: "Best Ever" Buttermilk Pound Cake
Ingredients:
- 3 all-purpose flour
- 3 granulated sugar
- 2/3 baking soda
- 1/2 unsalted butter
- 5 eggs
- 1 buttermilk
- 1 pure vanilla extract
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease and flour large bundt pan.
2. Spoon flour into measuring cup, add to sifter and when all 3 cups are added, sift.
3. Combine flour, sugar and baking soda in mixer bowl of standing mixer (hand-held OK if that is all you have) and mix on medium speed for 30 seconds.
4. In separate bowl, lightly beat eggs, then add buttermilk and flavorings and mix.
5. Add softened butter and 1/3 of wet mixture to dry ingredients, and mix on medium speed until ingredients are just moistened.
6. Scrape bowl down, then beat on high for 1 full minute, turning bowl several times and scraping down sides at least once.
7. Add remainder of wet ingredients in 2 additions, beating about 30 seconds after each addition.
8. Remove mixer bowl, scrape any batter off beaters into bowl, and with rubber spatula mix batter a few turns to insure that it is well mixed.
9. Pour batter into prepared pan, and firmly tap pan on counter top to pop any bubbles in the batter.
10. Place on middle rack of preheated oven and cook until done, about 50 minutes to 1 hour.
11. If cake bakes longer than 50 minutes, you can butter a piece of foil and lay on top to avoid overbrowning.
12. Don't fret if top splits in a circle concentric to the pan -- that is proper for this cake.
13. When done, remove to wire rack; cool for 5 minutes, then invert pan and remove (may need to loosen edges with thin knife).
14. Do not cover until cool.
Title: BlackBerry Swirl Cheesecake
Ingredients:
- 1 1/2 granulated sugar
- 2 orange zest
- 4 1/2 blackberries
- 2 butter
- 1 3/4 crystallized ginger
- 1/4 cream cheese
- 2 flour
- 3 lemon zest
- 1 vanilla extract
- 1 eggs
- 1
- 3
Instructions:
1. Preheat oven to 325 degrees.
2. In a small bowl combine sugar and orange zest. Using the back of a spoon crush the sugar and zest together.
3. In a saucepan combine 1 1/2 cups blackberries, 3 TBSP of orange sugar and the orange juice.
4. Cook and stir over medium high heat until berries are soft. (About 5 minutes).
5. Press mixture through a fine mesh sieve and discard seeds. Set aside.
6. Stir together shortbread crumbs, butter, and ginger until well combined. Press into the bottom of a 9 inch springform pan. Bake 10 minutes and set aside to cool.
7. Beat cream cheese, 1 cup orange sugar, flour, lemon zest, and vanilla with electric mixer on medium speed until combined.
8. Add eggs one at a time, beating on low speed after each addition until just combined.
9. Remove 1 1/2 cups of batter and transfer to a separate bowl. Add the blackberry syrup to batter.
10. Pour half of remaining batter into crust. Pour half of the blackberry batter over the plain. Carefully spoon remaining plain batter over blackberry batter. Top with remaining blackberry batter. Using a knife swirl blackberry batter into plain batter.
11. Bake 50-60 minutes or until a 2 1/2 inch area around sides appears set.
12. Cool on wire rack for 15 minutes. Loosen around edges. Cool 20 more minutes and remove sides of pan. Cool completely.
13. Cover and chill overnight.
14. Stir remaining blackberries with remaining orange sugar. Cover and chill overnight. Stir before using.
Title: Michigan Fruit Crisp
Ingredients:
- 2 fresh cherries
- 2 fresh blueberries
- 2 flour
- 1/2 sugar
- 1/2 cinnamon
- 1/3 soy protein
- 1/2 oats
- 1/4 brown sugar
- 2 flour
- 1/4 cinnamon
- 2 margarine
Instructions:
1. Preheat oven to 350 degrees.
2. Make filling: put cherries and blueberries in a medium mixing bowl.
3. Combine the flour, sugar and cinnamon and pour over the fruit. Stir together well. pour into an 8 X 9 inch square baking dish.
4. Make topping; combine all topping ingredients except the margarine in a small mixing bowl.
5. Add the margarine and stir to combine well.
6. Using your fingers, sprinkle the topping over the fruit.
7. Bake for 45 minutes, until filling bubbles around the edges.
Title: Banana Bread - the Ultimate Quick and Moist!
Ingredients:
- 1 sugar
- 8 margarine
- 3 bananas
- 1 flour
- 1/4 flour
- 1/2 salt
- 1 baking soda
- 2 eggs
- 1/3 walnuts
Instructions:
1. Cream sugar and margarine.
2. Mash bananas and add to the mixture.
3. Sieve Flour, salt and soda.
4. Beat the eggs and add alternatively with the eggs to the sugar/marg/banana mixture.
5. Pour into a loaf tin.
6. Bake at 355F for approx 40 mins (depending on your oven!).
7. Enjoy cause it won't last long :).
Title: Root Beer Float Cake W. Root Beer Spiced Whipped Cream Frosting
Ingredients:
- 1 water
- 1 1/4 ground allspice
- 1/3 ground cinnamon
- 3 heavy cream
- 1/2 powdered sugar
- 1/2 allspice
- 1 cinnamon
- 2
- 1/4
- 2
Instructions:
1. Heat oven to 350°F Grease bottom only of 13 x 9 x 2-inch pan.
2. Beat cake mix, water, oil, and egg whites in large bowl with electric mixer on low speed for 30 seconds; move to medium speed for 2 minutes. Reserve 1 cup of batter.
3. To the reserved batter, add the allspice and cinnamon; stir and set aside. Pour remaining batter into pan.
4. Drop the reserved batter by tablespoons all around the batter in the pan (about 12 to 14 mounds); swirl the batter together in an “S” shape.
5. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely for 1 hour. After cake is cooled, make frosting.
6. Beat all the ingredients of the frosting together in a chilled bowl until soft peaks form. Frost the cake. Just before serving, sprinkle each piece with crushed root beer candies. Store covered in refrigerator.
Title: 'Sooooooo Delicous' Apple Crisp
Ingredients:
- 5 apples
- 1/2 white sugar
- 1/2 flour
- 1/2 cinnamon
- 1/4 water
- 2 flour
- 1/4 brown sugar
- 1/4 butter
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 8x8 inch pan. Mix the white sugar, 1/2 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oatmeal, 1/4 cup flour, brown sugar, and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Title: Easy Frog Eye Puddin' (Tapioca Pudding)
Ingredients:
- 2 sugar
- 8 Splenda granular
- 6 minute tapioca
- 6 half-and-half
- 4 vanilla
- 2 lemon
- 2
Instructions:
1. Beat the egg whites until foamy and gradually add in the sugar.
2. Mix the tapioca, splenda, half and half and yolks in a saucepan and let rest for 5 or 6 minutes. Cook on medium heat stirring constantly and let it come to a full boil and remove from heat.
3. Stir in the egg whites, add vanilla and zest and let cool for 20 minutes. Serve warm or cold.
4. NOTE: You can guild the lily by topping with whipped cream. Mmmm.
Title: Butter Brickle Cake
Ingredients:
- 2/3 butter
- 1 3/4 sugar
- 2 vanilla
- 1 1/2 flour
- 2 3/4 cornstarch
- 3 baking powder
- 2 1/2 salt
- 1 milk
- 1 1/4 pecans
- 1 sugar
- 1/2 flour
- 1 applesauce
- 3 nutmeg
- 1/8 butter
- 1/2 dates
- 1/4 egg
- 1 pecans
- 2 butter
- 1/2 confectioners' sugar
- 1/3 vanilla
- 3
- 1 1/2
- 1/2
Instructions:
1. For CAKE:
2. Heat oven to 350°. Grease and flour two 9" layer cake pans.
3. Cream 2/3 cup butter, 1 2/3 cup sugar, 1 egg and 2 eggs whites (saving 2 egg yolks for filling) and vanilla together until fluffy. Beat 5 minutes on high speed.
4. Sift together flour, corn starch, baking powder and salt. Mix in alternately with milk. fold in 1 cup chopped pecans.
5. Pour into prepared pans. Gently tap pans on counter to 'settle' batter (and eliminate 'holes' in cake layers.).
6. Bake for 30-35 minutes. Remove cakes from oven when a toothpick inserted into center of cake comes out 'clean'.
7. Set cake pans on cooling racks for 5 minutes.
8. Invert cakes onto cooling racks, removing cake pans. Cool completely before assembling cake.
9. For FILLING:
10. Mix 1/2 cup sugar, 1 tbsp flour, apple sauce, nutmeg, 1/2 cup butter, chopped dates (or raisins) in saucepan. Cook over low heat until mixture boils. Boil 1 minute.
11. Pour 1/2 mixture in beaten egg yolks, stirring constantly, then stir into filling in saucepan. Bring to a boil, stirring constantly.
12. Add 1/2 cup chopped pecans.
13. Remove from heat and let cool before filling cake.
14. For FROSTING:
15. Beat 1/3 cup butter, softened with 3 cups confectioners' sugar. Stir in cream and 1 1/2 tsp vanilla until smooth.
16. To ASSEMBLE:
17. Place one layer of cake on plate. Spread filling evenly over. Center 2nd layer over. If necessary, trim sides to make even. Spread thin coating of frosting around sides.
18. Frost sides and then top, spreading frosting evelyn, suing a swirl pattern to add dimension and texture.
19. Sprinkle toffee pieces evenly over top.
20. Cover with cake dome until ready to serve.
Title: Daffodil Dessert
Ingredients:
- 1 cream cheese
- 8 milk
- 1/2 instant vanilla pudding
- 1 milk
- 1 1/2 crushed pineapple
- 20 Cool Whip
- 10 pecans
Instructions:
1. Mix cake according to package directions.
2. Bake in 9x13 pan for 20 minutes at 350.
3. Cream cream cheese with fork; add 1/2 cup milk.
4. Mix pudding according to package directions, except use 1 1/2 cups milk (instead of 2 cups).
5. Combine cheese and pudding mixtures; spread over cooled cake.
6. Cool until set.
7. Spread pineapple over pudding.
8. Spread Cool Whip over top; sprinkle with chopped pecans.
Title: Indian Rice Pudding - Kheer
Ingredients:
- 1 long grain rice
- 1 1/2 basmati rice
- 2 water
- 1 half-and-half
- 1/2 sugar
- 2 ground cardamom
- 1/2 rose water
- pistachios
Instructions:
1. Wash the rice well, soak in water to cover for 20 minutes. Drain rice.
2. In medium sized saucepan, combine the drained rice with the 1 1/2 cups water. Bring to a boil over med-high heat, then reduce the heat to low, cover tightly and simmer until the liquid is absorbed, about 10-12 minutes.
3. Transfer rice to a large saucepan and add half and half or light cream, sugar and cardamom. Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquir is absorbed, about 1 hour, stirring frequently to avoid the rice sticking to the bottom of the pot.
4. Remove from the heat, transfer to a serving bowl, and cool to room temperature.
5. Stir in the rosewater and most of the pistachios, reserving some for garnish.
6. Serve at room temperature or cover and chill. Garnish with remaining pistachios before serving.
Title: Peanut Butter Blossoms
Ingredients:
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 egg
- 1/2 milk
- 1 vanilla extract
- 2 baking soda
- 1 salt
- 1 3/4 sugar
- 1
- 1/2
- 48
Instructions:
1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Title: Roll-Out Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 baking powder
- 1 vanilla
- 2 3/4 flour
Instructions:
1. Pre heat oven to 400F degrees.
2. In a large bowl cream butter and sugar with electric mixer.
3. Beat in egg and vanilla.
4. Mix flour and baking powder.
5. Add 1 cup at a time,combining after each addition.
6. You will need to add last 3/4 cup by hand.
7. Do not chill dough it will be stiff.
8. Divide dough into 2 balls.
9. On floured surface roll out to 1/8 inch thickness.
10. Use any cookie cutter and cut away.
11. Bake for 6-10 minutes or until light brown.
12. Enjoy!
Title: Cloud Nine Brownies
Ingredients:
- 1/2 butter
- 2 eggs
- 2 sugar
- 1/2 salt
- 1/4 vanilla
- 1 unsifted all-purpose flour
- 1
Instructions:
1. Preheat oven to 325°F Grease 8" square pan.
2. Melt butter with 2/3 cup vanilla chips in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside.
3. In larger bowl of electric mixer, beat eggs, sugar, and salt at high speed until very pale and thick, about 5 minutes. Blend in melted mixture and vanilla at low speed. Mix in flour until combined. Stir in remaining vanilla chips and cappuccino chips. Spread mixture into prepared pan.
4. Bake 35-40 minutes or until toothpick inserted into center comes out almost clean. Top will be crusty and browned. Cover pan with foil if browning too quickly. Cool before cutting into squares.
Title: Easy Fast Biscuit Pastry #2
Ingredients:
- 1 oleo
- 1 brown sugar
- 1 cranberry sauce
- 1/4
- 1/4 - 1/2
Instructions:
1. Melt oleo.
2. Dip each biscuit in oleo, then brown sugar and nuts.
3. Put in cake or pie tin.
4. Make indentation in each biscuit and put about 1 teaspoons cranberry sauce in each.
5. Bake at 350°F for about 10 minutes till brown and crispy. Yum.
Title: 5 Minute Chocolate Lava Cake
Ingredients:
- 1/3 granulated sugar
- 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 2 milk
- 6 vanilla
- 1 brown sugar
- 2 granulated sugar
- 1 coffee
- 1
- 3
Instructions:
1. In a microwave-safe 2-cup measure, stir together a heaping 1/3 cup granulated sugar, 1/2 cup King Arthur Unbleached All-Purpose Flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 tablespoons unsweetened cocoa powder. Add 6 tablespoons (3 ounces) milk, and a teaspoon of vanilla. Stir till smooth.
2. Mix 2 tablespoons brown sugar, 1 tablespoon granulated sugar, 1 tablespoon cocoa, and 3 tablespoons hot or cold coffee. Pour into the cup.
3. Gently swirl it in; don’t mix thoroughly.
4. Cook in the microwave for 2 1/2 to 3 minutes, depending how powerful your microwave is. When done, it’ll look set on top, and kind of mushy around the edges.
5. Turn the cake onto a plate. It’ll be layered with… well, let’s call it sauce. It’s actually semi-baked batter, but since there are no eggs in here, it’s fine.